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We are ranked joint 27th globally and 3rd among UK institutions for Agriculture & Forestry (QS World University Rankings by Subject, 2024), and 95% of our research is of international standing (REF 2021).
The outstanding quality of our research is internationally recognised, making ºÚ¹Ï³ÔÁÏÍø one of the most highly regarded food and nutrition institutions in the world.
Ruth Barnes
PhD student
We offer flexible modes of study designed to fit your needs. Our PhD programmes are available for study on a full-time basis over three years and part-time over four to six years. We also offer distance learning for those students who live outside the UK.
Join our vibrant PhD community and break new ground in food and nutritional sciences.
The Department has enjoyed pass rates of 97 to 100% since 1998. Students are mentored by and work with recognised world leaders in the field to tackle issues underpinning the quality, safety, and healthfulness of food and our diet.
Our students and researchers come from across the globe. Many return to enhance their country's food security or nutritional health status after their studies.
You could enter a variety of areas within the food industry, including food consultancy and safety agencies, government, food departments, consumer organisations and academic research.
Professor Jeremy Spencer
Professor of Nutritional Biochemistry and Medicine
We offer PhD programmes in the following areas:
Our programmes offer the opportunity to carry out multidisciplinary research that seeks to answer wide-ranging questions, from understanding the factors that influence food flavour development to the gene-specific impact of personalised nutrition on health.
Interested in the science of flavour?
Giract is offering an exciting Flavor Research Programme for students in the first or final year of their flavour-related PhD. Giract is a Swiss-based company specialising in research and consultancy focusing on additives and food ingredients.
Dr Luke Bell
Winner of Best PhD Thesis in Flavour at Giract and ºÚ¹Ï³ÔÁÏÍø Lecturer
ºÚ¹Ï³ÔÁÏÍø has a long-standing reputation for the quality of its research in food science. 95% of our research is of international standing (Research Excellence Framework 2021, combining 4*, 3* and 2* submissions – Agriculture, Food and Veterinary Sciences).
Our expert staff engage in research that tackles key global challenges. They tailor their teaching to reflect the latest trends and technologies.