Food, wine and health
Food microbiology and food biochemistry and nutrition have been taught at Lincoln for a number of years.
We have recently increased our coverage to include food engineering and food processing. This means we are now offering complete programmes at postgraduate level.
Our graduates find work in research organisations or in the food industry both nationally and internationally ands research in human health also opens the door for employment in medical research.
| Specific areas of staff and postgraduate research are: |
| Animal models for human health, e.g., Batten disease and a model of cataracts in humans. Contact department: Wine, Food & Molecular Biosciences |
| Food biochemistry, e.g., food composition, nutritive value and sensory evaluation. Contact department: Wine, Food & Molecular Biosciences |
| Food fluid technology, e.g., methods of food preservation, fortification, rheology and energy flows in processing. Contact department: Wine, Food & Molecular Biosciences |
| Food microbiology, e.g., Probiotics/Lactobacilli, Bacterial proteomics and metabolomics, quality control and food safety (HACCP). Contact department: Wine, Food & Molecular Biosciences |
| Oenology, e.g., polyphenols in red and white wines, flavour development in white wines, heavy metals in grapes and wines, organic style wines, wine quality and sensory evaluation. Contact department: Wine, Food & Molecular Biosciences |
Page last updated on: 19/01/2012