Our research covers all levels of food and drink production, contributing to the understanding and controlling of quality and safety. We work with raw materials, through processing, to consumer preference and effects on the body. We are internationally renowned for our research. We study the fundamental understanding of food structure, flavour delivery and its perception. Major research interests are:food flavour and sensory science food microbiology and safetyfood structurebrewing scienceThe University has funded six new Beacons of Excellence committed to tackling global challenges. One of these, the Future Foods Beacon, addresses the challenge of feeding a growing population in a changing world.Research areasflavour release from foodssensory sciencelipid oxidationfood formulationcharacterisation of macromolecules and macromolecular assemblies using hydrodynamic techniquesmolecular enzymologyfood microbiology