The University of Nottingham has researchers working across fields of nutrition science, food science and engineering, with expertise in food structure and biomaterials, nutritional biochemistry, food flavour, food process engineering, and microbiology and food safety.
We are experts in food and drink production, from raw materials to processing and consumer preferences
Our research explores a variety of avenues from understanding molecular mechanisms of pathogen behaviour, to microbial control across the food chain
Research examines early life nutrition, nutritional biochemistry, alternative proteins, and micronutrients
Read more about our interdisciplinary group formed to deliver sustainable and resilient solutions to challenges in food, water and waste
We have expertise across a range of processing methodologies
Our researchers are developing low carbon energy and resources technologies
Find out about our research tackling contemporary challenges using person-centred theories
A hive of entrepreneurship and education at the University of Nottingham
Our researchers are capturing, modelling and reasoning with uncertain data, developing novel and efficient approaches to modelling uncertainty
We are developing novel mathematical, statistical and computational tools to answer complex questions
We are using interdisciplinary approaches to deal with complex heterogeneous multi scale problems
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