Research

Research is supported by an annual external income of around £2.5million. We have leading expertise which focuses on three key aspects of Food and Nutritional Sciences:

The Department has been recognised as providing high quality research across a broad spectrum of food bioscience disciplines. The results of the Research Assessment Exercise (RAE) published in December 2008 support our claim to be an international centre of excellence for food biosciences.

Overall, the quality of 90% of our research activity was considered to be internationally recognised with 15% of this being assessed as "world-leading" and a further 40% being classed as "internationally excellent". Our Grade Point Average score is 2.60, one of the highest in the UK within the sector.

Human Nutrition

Developing human nutrition research in the Department was a key aim when, in 1995, the Department was endowed with funds from the estate of Hugh Sinclair.  Our Hugh Sinclair Human Nutrition Group is now well established and has an acknowledged international reputation. Our research includes development of cellular and human model systems to study mechanisms of action of diet at molecular, cellular and whole body level viz: dietary lipids, antioxidants, plant phytochemicals on atherosclerosis, inflammation, insulin resistance and obesity, neurodegeneration, including the influence of diet-genotype interactions.

These researchers are grouped into a multidisciplinary human nutrition team . They use molecular biology and human clinical trial techniques to examine the association between diet, genotype and chronic disease and gain an understanding of its molecular basis. Particular diseases of interest include cardiovascular disease, diabetes, obesity, cognition and cancers.

Core facilities within the group include a full equipped clinical unit, which facilitates approximately 1000 volunteer visits per year, and access to a range of cutting edge, genomic, proteomic and other high throughput analytical techniques.

For mor details of our nutrition work and our facilities, see our dedicated nutrition pages: Hugh Sinclair Human Nutrition Group

Food and Bioprocessing Sciences

Fish Oil CapsulesOur research includes food processing for health and quality based upon the application of laboratory scale science and engineering to pilot plant manufacturing and downstream processing, encompassing bioactive compounds, flavour science and sensory analysis, manufacture of novel products, chemical and biological analysis, biomolecular characterisation and macromolecular interactions.

This group focuses on the concept of processing for health. We provide expertise in the manufacturing of real food products designed to have innovative health benefits. The group has a strong background in food science and engineering which operates within a strategy focussed principally on health attributes of food ingredients and products.

Specific themes include food component functionality, flavour development, food processing for health and quality, functional food ingredients, fermentation technology for bioproducts, bioactive dairy products, bioactive products from plants and the extraction and separation of added value products.

Food Microbial Sciences

Our research includes gut microbiology, probiotics, prebiotics, clinical trials in sufferers of gut mediated disorder, in vitro fermentation studies, food safety, microbial physiology, molecular based detection procedures.

Bread and cheeseThere is a biomolecular (culture independent) approach to gut microbial diversity studies – for example exploitation of the genetically conserved 16S rRNA molecule. Interventions are tested in model systems that replicate different areas of the gastrointestinal tract. Human studies are an important part of our research whereby certain dietary ingredients are fed to volunteers to assess their influence on gut flora e.g. biscuits, oat cereals, bran, fermented dairy drinks, blackcurrant juice, chocolate powder are recent examples.

We are also researching (in vitro and in vivo) the impact of the microbiota on certain clinical states and the rational for dietary intervention e.g. ulcerative colitis, irritable bowel syndrome, colorectal cancer, peptic ulcers, autistic spectrum disorder sufferers, the role of gut bacteria in mammalian lipid metabolism, obesity and insulin resistance.

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