PhD/DPhil - Doctor of Philosophy
Food Science Nutrition
At the University of Leeds, we are recognised as world-leaders in food colloids and diet and health. We apply fundamental scientific principles to address issues of food quality, safety and sustainability, diet quality and consumer behaviour, from food production to the consumer’s plate.
Our research is supported by dedicated and experienced technical staff and first-class facilities, which allows us to scientifically develop new processes and products and analyse the quality and composition of foods from the macro- to the nanoscale.
Our doctoral graduates have secured positions with organisations including, among others: Principle Healthcare Ltd, the Ministry of Agriculture and Cooperatives, Campden BRI, and the University of Hong Kong.
Broadly, our research activity is conducted in across the following areas:
We are using cutting-edge approaches to understand how the different structures of the food we eat can alter nutrient release during digestion, and how the timing and specific compounds can influence health.
Our research focuses on understanding the physical chemistry of complex food systems and the macromolecules that structure food.
Safe and nutritious food is a fundamental requirement for human life. Our research addresses crucial challenges to food safety, food security and global health.
These materials play many roles in foods, and the clarification of the relationship between their structural aspects and their biological functions, is one of the major drivers of our research.
We design, develop and evaluate interventions aimed at improving health for individuals and populations, or assess the impact of health policy and practice at population level in the UK and internationally.
Our research in the field of novel functional foods focuses on determining the role of specific food components in reducing risk factors for disease.
Our research has a life course focus, with studies on diet in pregnancy, childhood, adolescents and the elderly. One emphasis is exploration of the relationship of diet to chronic disease development.
Our research focuses on the relationship between the food we eat and the risk of obesity and chronic diseases such as non-alcoholic fatty liver, cardiovascular disease and cancer.
Our modelling research covers theoretical and simulation methods spanning a uniquely broad and diverse range of topics within food science.
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