Dr Paul Kadja

My Background is in Biochemistry and Food Science and I have interests in food analysis, food colour and flavour and I lead one of the most successful discovery modules, Traditional Alcoholic Beverages. I have recently stood down as the School Director of Student Education after carrying out the role for 16 years – this role allowed me to indulge in my passion for teaching and given me a unique viewpoint on how to improve student education, student assessment and student satisfaction.

I have been involved with both undergraduate and taught postgraduate module and programme design for more than 20 years and was instrumental in the design of both the MSc and BSc Food Science and Nutrition programmes. My interests in novel and innovative teaching methods have allowed me to introduce a number of exciting exercises into the programme. The programmes are viewed by an Industrial Advisory Board who are consulted when the programmes are reviewed to ensure that the programme delivers high employability.

The programmes are very popular, attracting students from all parts of the world making the programmes truly international. Student surveys have consistently shown that both the undergraduate and masters Food Science Nutrition programmes deliver the highest level of student satisfaction.

The School has many highly respected research active lecturers who all contribute to the teaching on the programmes providing the very best in research based teaching. There are excellent and specialist facilities provided for students studying on these programmes.

You will have the opportunity to develop many skills essential for employability and in particular the opportunity to develop your team working skills through the numerous group activities that we offer.

The MSc programme introduces you to aspects of food safety, food processing, food composition and food chemistry and has specialist modules related to the biochemistry and health effects from dietary components in foods. An individual research project working with one of the research groups in the School is a highlight of the programme.

The BSc programme introduces you to essential skills, basic sciences, nutrition and physiology, food safety, food quality, new product development, food processing, food composition and food chemistry and has specialist modules related to the biochemistry and health effects from dietary components in foods. Highlights of the final year of study are the opportunity to carry out both an individual research project and a team new product development project. The team project gives the opportunity to work with students studying on other programmes in the School.

Find out more
To find out more about my research activities, the students I am supervising and some of my recent publications visit my staff page.