MSc by Research 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, including sugar transport regulation, antioxidant effects, inflammation control, and antimicrobial properties. We're also exploring spicy capsaicinoids for both their taste impact and health benefits, along with traditional global foods rich in bioactive substances and essential nutrients. Additionally, we're researching food polysaccharides for their ability to prevent bacterial attachment, as well as bioactive peptide ions.