School of Food Science and Nutrition

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The School is recognised for its strong research expertise

In the 2014 REF (Research Excellence Framework) the impact of Food Science research at Leeds was highly ranked, with all work being rated as internationally excellent or leading.

The quality of research saw an increase in grade point average to 3.06 with 78% of work rated as internationally leading (4*) or internationally excellent (3*).

The School maintains a strong research culture based on the application of fundamental scientific principles to addressing issues of food quality of ongoing concern to consumers, government and industry.

Research in the School of Food Science and Nutrition continues to be at the cutting-edge, aiding better control of the safety and quality of our food. All the School's teaching staff are research-active, supervising many postgraduate and postdoctoral workers.

The underlying principle guiding the School's research activity and strategy is the development and maintenance of the appropriate resources in terms of staff and facilities to tackle major and emerging problems in food science and technology that are amenable to solution through fundamental research. Where necessary to fulfil this objective, we establish and exploit collaborative links with other relevant international experts and centres of excellence, including the major industrial research laboratories. 

We have excellent links with the food industry, and collaborate closely with major food manufacturers, retailers and research organisations.

Research sections

Research staff may be categorised as belonging to one of these research sections, though much of our research crosses these boundaries.

Staff profile

Brent Murray

Professor of Food Colloids

Brent Murray
"My research involves measurement of colloidal interaction forces between particles to enable predictions of emulsion rheology and stability."