With the nutritional value of the food we eat under ever closer scrutiny, the research of our Food and Nutritional Sciences Research Division plays a vital role in delivering health benefits to society.
By working with government, industry and commerce, our academics improve the processing of raw materials and products to benefit food quality, enhance health and ensure safety. We do so by investigating novel ingredients for gut health and immunity, and studying the impact of nutrition on cardiovascular, metabolic and neurodegenerative disorders, as well as the individual perception of food and its impact on choice and diet.
We are also interested in the impact of food production on the world around us. Our research considers environmental impact through areas such as sustainable processing, development of functional foods, reduction of food waste, and exploitation of unavoidable food waste and processing by-products.
Our expertise brings with it significant benefits for society and the economy. Recent research has helped to minimise the impact of a neurotoxin found in some food products, and resulted in the formulation of a novel prebiotic, which is sold throughout the UK.