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Research in food science and technology focuses upon characterising the physical and chemical properties of food systems and adding value to food products through innovation in their formulation, manufacture and presentation. Research challenges in this area include understanding the functional properties and stability of food ingredients and how these are altered by ingredient interactions, and how knowledge of food systems can be integrated with regulatory and manufacturing constraints to meet specific market and demographic demands.
For more information contact Prof Steve Flint.
Page authorised by Head of School, School of Food and Nutrition
Last updated on Friday 31 March 2017