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We undertake both strategic and applied research, helping food companies remain competitive in a global marketplace, while satisfying consumer demand for healthy, safe, tasty food. We have a unique ability to integrate expertise across the entire food and health value chain. Areas of particular strength include research in dairy science and technology, meat science and technology, produce postharvest and handling and processed food formulation and design.
Page authorised by Head of School, School of Food and Nutrition
Last updated on Tuesday 16 August 2016