MRes Biosciences - Food and drink in Sutton Bonington United Kingdom | University of Nottingham

Our research spans every stage of food and beverage production, from raw ingredients to processing methods and consumer preferences, while examining their impact on quality, safety, and human health. We are globally recognized for our pioneering work in food structure analysis, flavor release mechanisms, and sensory perception.

Our food structure expertise involves creating innovative materials and processing methods while studying how material properties influence flavor delivery. This includes analyzing oral food breakdown and sodium availability to develop healthier, low-salt alternatives.

We possess core competencies in flavor chemistry and sensory evaluation. Our sensory science explores how taste, aroma, and texture combine to create flavor experiences, while also examining individual differences in perception - such as the phenomenon of supertasters.

As a brewing research hub, we focus on advancing processes, technologies, and yeast biology. We apply fundamental yeast cell science, microbial detection methods, and innovative mass spectrometry techniques to monitor flavor development during fermentation and processing.