Duration : PhD 3/4 years full-time/MPhil 2 years full-time/MRes 1 year full-time. There are five professorially led research groups in the division. The major research interests of the groups are: brewing science; flavour science; food microbiology and safety; food structure; and the BBSRC National Centre for Macromolecular Hydrodynamics. The Division of Food Sciences carries out research in: flavour release from foods; lipid oxidation; the application of a materials science approach to the processing (particularly extrusion) and storage stability of low-water content foods; food rheology and its application to hydrocolloid gels; characterisation of macromolecules and macromolecular assemblies using hydrodynamic techniques; molecular enzymology; food microbiology and molecular genetics studies of food-borne bacterial and viral pathogens; brewing yeast genetics and fermentation performance; malting science.

Those who take up a postgraduate research opportunity with us will not only receive support in terms of close contact with supervisors and specific training related to your area of research, you will also benefit from dedicated careers advice from our Careers and Employability Service. Individual guidance appointments, career management training programme, access to resources and invitations to events including skills workshops and recruitment fairs are just some of the ways in which they can help you develop your full potential, whether you choose to continue within an academic setting or are looking at options outside of academia. Average starting salary and career progression In 2013, 97% of postgraduates in the School of Biosciences who were available for employment had secured work or further study within six months of graduation. The average starting salary was £23,976 with the highest being £29,000.