Research and innovation

Our reputation

100% of our research has either ‘outstanding’ or ‘very considerable’ impact according to the Research Excellence Framework 2014

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Professor Alan MacKie
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Research degrees

Join us and you will become part of a community that will encourage and support you to deliver research that will help change the world

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Postgraduate students
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Food Colloids conference

Registration and abstract submission is now open for the Food Colloids conference: application of soft matter concepts

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Anwesha Sarkar
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Research and innovation

Research in the School of Food Science and Nutrition tackles major and emerging problems in food science and technology. We apply fundamental scientific principles to address issues of food quality and food production, which are of concern to consumers, government and industry.

The School is home to a diverse community of committed and passionate staff and students. We’re exceptionally proud that according to the Research Excellence Framework 2014, 100% of our research has either ‘outstanding’ or ‘very considerable’ impact.

Our research is supported by dedicated and experienced technical staff and first-class facilities, allowing us to reproduce industrial methods of food processing, as well as developing, testing and analysing new food products. We have excellent links with the food industry, and collaborate closely with major food manufacturers, retailers and research organisations.

Watch our video to find out more.

Our research

Food Chemistry and Biochemistry research at the University of Leeds

Food chemistry research is the experimental investigation and predictive modelling of the kinetic behaviour of complex reactions, with emphasis on the cocktail effects of different sugars and amino acids during Maillard browning.

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Ice Cream - a food colloid

Food colloid research explores various aspects of food processing. Work includes study of heat and mass transport in food processing as well as statistical modelling and multivariate analysis techniques for product and process development.

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Nutrition and Public Health research at the University of Leeds

Nutrition and public health research is concerned with increasing our understanding of the impact food and diet has on our health and wellbeing. A major activity is the application of epidemiology to nutrition and health.

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Working with business

We have excellent links with the food industry, and collaborate closely with major food manufacturers, retailers and research organisations. We can offer applications and benefits to any type and size of food company, from , and also UK Trade Associations. We work with food companies of all sizes, from small businesses to multinational manufacturers, to come up with solutions to your needs. Whether it’s through access to our research facilities, working with our world-leading researchers or working with our students we have the right solution for your business.