Scroll down for more!
Our research encompasses all levels of food and beverage production contributing to understanding and controlling quality and safety, starting with raw materials though processing to consumer preference and subsequent effects on the body. We have established industry links with large multinationals and small local manufacturers. We are internationally renowned for research on the fundamental understanding of food structure and flavour delivery and its perception.
International expertise also exists in understanding the behaviour of microbial pathogens and spoilage organisms, developing methods for their control and improvement of fermented products through understanding of microbial performance.
In Food Sciences a range of scientific expertise is applied to explore and improve our understanding of food and beverage production at all levels, with much of our work directly linking with industry. Expertise in biomaterials centres on the development of novel materials and processing technologies and the understanding of materials’ properties, including their impact on flavour delivery. Sensory science has developed the concepts of multimodal perception and the evidence for cross modal taste-aroma interactions.
The National Centre for Macromolecular Hydrodynamics provides fundamental molecular characterisation of large macro molecules of biomedical and industrial importance. Microbiological and molecular biological research spans work on understanding molecular mechanisms of pathogen behaviour, including interaction with the host and persistence in a range of environments, to interventions for microbial control across the food chain.
Improving the production of fermented products includes work on the role of non-starter microorganisms in determining fermented food quality and we are a centre of excellence for brewing technologies and research, researching novel process developments targeted towards increased sustainability, efficient resource usage and minimising waste or effluents. Expertise in fermentation and materials processing also contribute to an understanding of biofuel production as part of the Bioenergy programme.
Division of Food Sciences
School of Biosciences
Sutton Bonington Campus
Nr Loughborough, LE12 5RD
telephone: +44 (0) 115 9516161
fax: +44 (0) 115 9516142
Studying Food Science at the University of Nottingham
We have world class facilities and active industry research at Nottingham which creates an environment for you to build your skills as a food scientist. If you are looking to study Food Science or are looking for a course to study at Nottingham click the boxes below to find out why Food Science at the University of Nottingham is right for you:
Why Study Food Science?
Food Science is an ever growing field of study that helps us better understand the biological, physical and chemical effects of food on the human body, environment and global food market. Our research encompasses all levels of food and beverage production and the control of quality and safety, starting with raw materials, through processing to consumer preference and subsequent physiological effects.
Studying degrees based in Food Science allows for rewarding career prospects in one of the largest industries in the world. The food industry is very keen to recruit graduates to direct the future of its many varied sectors, such as: research and development, manufacturing, ingredient development, regulatory, retail and product development and nutrition, to name but a few.
Apply for Undergraduate Study:
Appy for a Post-Graduate Course:
Why Food Science at Nottingham?
We strive to make our Food Science degree course at the University of Nottingham the best in the country, by frequently reviewing course content and methods of teaching. Whilst studying here, you will discover the extensive links between research, science, food production and manufacturing. You will become qualified to pursue a wide range of career opportunities. We have many established industry links with both large multinationals and small local manufacturers. We are internationally renowned for research in the fundamental understanding of food structure, flavour delivery and its perception.
We ensure that studying Food Sciences at Nottingham is both intellectually challenging and also interesting and enjoyable by developing our modules to inlcude active learning opportunities such as group work and hands-on projects. Our courses are not just focussed on academic learning, but incorporate real-world training and practical skills to apply knowledge. At the end of your first year you will visit food factories which will give you an excellent insight into the factory environment and the production process. In addition, we have an impressive food processing hall for you to use in order to understand the chemistry and structure of food as well as how food is manufactured and developed.
Take a look at a video example of our New Product Development activities that both undergraduate and postgraduate students engage in during their study here:
Our courses are specifically designed to prepare students for the workplace. Undergraduate students can choose an optional additional year in industry between years 2 and 3 of the degree programme with this extra year recognised in your final degree.
Placements are offered at both UK and International businesses of various types and sizes.
Not only can you opt to do an industry placement year, but there are opportunities for studying abroad for a year or doing an additional year in computer science.
After starting your degree, you can choose to do the 4 year course "MSci Food Science", which has an additional 4th year focussed on research.
Our Masters programmes include a three month research project, the majority of which involve collaboration with industry as an industry placement within a variety of companies. We have a welcoming Graduate School which supports all postgraduates and early career research staff, by providing training and development opportunities, workshops and events, as well as the Sutton Bonington Graduate Centre - a dedicated social and study space with designated staff at the Sutton Bonington campus.
Other Research Areas Within the Food Science Division
In the Bioenergy and Brewing Sciences building we are dedicated to improving the production of fermented products. This includes work on the role of non-starter microorganisms in determining fermented food quality. We are a centre of excellence for brewing technologies and research, researching novel process developments targeted towards increased sustainability, efficient resource usage and minimising waste or effluents. Expertise in fermentation and materials processing also contribute to an understanding of biofuel production as part of the Bioenergy programme.
Microbiological and molecular biological research spans work on understanding molecular mechanisms of pathogen behaviour, including interaction with the host and persistence in a range of environments, to interventions for microbial control across the food chain.
Life Outside Studies
Nottingham is a thriving university city. With two large universities, it is not short of music, art, culture, and a fantastic bustling nightlife. From small independent shops in Cobden Chambers and Hockley to award winning international shows at the Motorpoint arena, there are many opportunities to enrich your life. Have a look at some of the upcoming events at both Sutton Bonington and University Park by clicking on the links below or check out some quotes from sudents and further information on how to maintain a healthy social life by clicking on the middle link labelled "Social Life".
While the Sutton Bonington campus is set away from the city in beautiful countryside, the University runs a free and quick hopper bus from the campus to the University Park on a regular basis. On the weekends this service runs straight into the centre of town, ensuring that you’ll not miss out on your complete university experience. Find out more about the bus timetables in the link below:
Hopper Bus Information
Attending societies through The University of Nottingham’s Students’ Union is a fantastic way to kick off your University social experience. With Food Science related societies like the SB Food Soc and Cake Soc, as well as a plethora of other societies that will cater to any interests, the Union will be able to help you find a society that’s right for you!