Food Science, Nutrition and Animal Science research
Our work in this area comprises research that covers aspects of production ranging from the quality of food raw materials from the farm to food and beverage processing: flavour delivery, sensory perception and consumer preference and choice. Research in microbiology considers food safety across the whole food chain, with investigations into microorganisms in foodborne disease, food production, preservation and spoilage.
This integrates with Nutritional Sciences, which considers human diet and health, metabolism and disease, and Animal Science. Animal scientists conduct research into animal nutrition, meat, dairy and egg production, and the environmental impact of animal systems.