MPhil in Food Colloids and Soft Matter at Interfaces in Leeds United Kingdom | University of Leeds

Our studies center on exploring the physical chemistry behind intricate food systems and their structural macromolecules. We aim to uncover how the surfaces of food particles influence their interactions. All food exists in colloidal form—comprising various particle assemblies like oil droplets (emulsions), air bubbles (foams), starch granules, cell walls, and more—and undergoes some form of processing. While these particles (whether solid, gas, or liquid) are made of molecules, it's often their particulate characteristics that most directly impact food perception, appeal, digestibility, and nutrient availability. By particulate characteristics, we refer to particle size, shape, and aggregation state—whether particles stay isolated or bond together, strongly or weakly. Nearly all food processing methods (storage, atmospheric exposure, freezing, chilling, cooking, mixing, blending) alter these particulate properties. Additionally, during consumption and digestion, particle size, shape, and composition change as food undergoes mechanical breakdown (disaggregation) in the mouth or aggregation through saliva and mucus, or dissolution via enzymatic activity.