PhD in Simulation and Theoretical Modelling of Food Systems in Leeds United Kingdom | University of Leeds

Our modeling research explores both theoretical and computational approaches across an exceptionally wide spectrum of food science topics. We possess specialized knowledge in virtually all facets of food systems, such as: Molecular interactions at the atomic level, Structural formations at mesoscopic and colloidal scales, Large-scale simulations and mathematical modeling of food processing operations, Analyzing food's worldwide effects on sustainability, disease transmission, and ecological health. Computational modeling generates innovative concepts and unexplored pathways, suggesting potential directions for future applied research while offering opportunities to enhance existing projects. Present theoretical investigations within our group focus on discovering new methods to blend natural amphiphilic macromolecules, aiming to develop advanced plant-derived emulsifiers. These sustainable alternatives could replace the predominantly animal-based proteins currently prevalent in industrial applications.