MSc by Research in Digestion and Delivery in Leeds United Kingdom | University of Leeds

An MSc or MA by Research offers a self-directed approach to learning, where your evaluation and degree attainment depend on your research work. Pursuing an MA or MSc through research provides a stimulating way to enhance your analytical abilities and deepen your scholarly focus in a specific discipline. This Research Master's program spans 12 months (or 24 months part-time), differing from traditional taught Master's courses by centering on designing, executing, and documenting a research initiative. You'll receive guidance from two faculty supervisors and have the chance to publish your findings upon completion.

Our team employs innovative techniques to examine how food structures affect nutrient absorption during digestion and how specific compound timing and quantities impact health. Addressing the UK's obesity crisis—where over half of adults and one in four children under 10 face weight issues—our work explores methods to engineer foods that reduce blood sugar spikes or enhance protein utilization while maintaining consumer appeal. How we experience texture, flavor, and the mouth's role in releasing nutrients and aromas fundamentally shapes our food enjoyment. We utilize various approaches to study how lubrication (tribology) influences chewing and sensory perception. A key research area investigates the science behind how foods break down in the mouth, examining structural changes across different scales. By thoroughly quantifying oral processing, we aim to create customized food solutions, particularly for individuals with unique chewing or swallowing requirements.