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

Jianshe Chen

Honorary Professor

Jianshe Chen
"I have strong research interests in eating and sensory perception. The underlying aims of my researches are to reveal the dynamics of food oral breakdown and the governing principles of sensory perception; and to apply scientific understandings for technological advances of industrial food processing and the wellbeing of general public."