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

Our research covers every stage of food and beverage production, from raw ingredients to processing and consumer preferences, focusing on quality control and safety. We're globally recognized for our work on food structure fundamentals, flavor release mechanisms, and sensory perception.

Our food structure expertise involves creating innovative materials and processing methods while studying how food properties influence flavor delivery. This includes examining how food breaks down in the mouth and sodium availability, enabling us to develop healthier, low-sodium alternatives.

We excel in flavor chemistry and sensory perception research. Our sensory studies explore how taste, smell, and texture combine to create flavor experiences, including why some individuals have heightened taste sensitivity (supertasters).

As a brewing research hub, we pioneer new techniques and study yeast biology. We apply deep scientific knowledge of yeast genetics, microbial detection in brewing, and advanced mass spectrometry to track flavor development during fermentation and processing.