Human Nutrition, Dietary Patterns and Public Health Impacts 

Overview

The food and drink industry is extremely important to the UK/Scottish economy and Abertay research within the Division of Engineering and Food Science is at the forefront of new developments and knowledge transfer in food innovation and sustainability.

Current research projects of the Human Nutrition, Dietary Patterns and Public Health Impacts programme at  Abertay University  cover a range of food science and technology topics. These include: evaluation of novel yeasts for whisky fermentations, legumes as sustainable raw materials for foods and beverages, non-thermal food preservation processes, ultasound extraction of food bioactives, Maillard reaction products, food antioxidants, E-cigarette emissions, sensory science using electromyography and chemistry of oak maturation of spirits.

We collaborate closely with industry and external research institutes and have excellent laboratory and pilot plant facilities for research and new product development, together with a state-of-the art sensory suite for consumer evaluation of novel food and drink products.

The research degrees

You have the option of studying an MSc by Research, an MPhil or a PhD.

When deciding which degree is right for you, you should consider the level of commitment required, the duration, cost and your career aspirations.

That being said, our research degrees are flexible. You can begin an MSc or an MPhil and then seek to transfer to a PhD without having to start your project all over again. You can also switch from full-time to part-time study, and vice versa.