MPhil in Novel Food Design and Processing in Leeds United Kingdom | University of Leeds

Our studies in innovative functional foods examine how certain food elements can help lower disease risk factors, especially for type II diabetes, heart conditions, cancer, and chronic inflammation. This involves analyzing plant-based compounds like polyphenols and their biological functions, particularly in sugar transport regulation, oxidative stress reduction, inflammation control, and antimicrobial effects. We're also exploring capsaicinoids from spicy foods for their taste perception and health impacts, along with traditional global cuisines rich in beneficial nutrients and bioactive substances. Additionally, we're researching food polysaccharides for their ability to prevent bacterial attachment and investigating bioactive peptide ions.