Food, Nutrition and Microstructure Engineering
Foods should be safe, optimised for health benefits, and enjoyable to prepare and eat. Yet, a number of these criteria are conflicting. Our researchers at the University of Birmingham are underpinning support to the food industry – driving innovation forward into new areas demanded by both consumers and policy makers.
We have significant expertise in the development, formulation, and application of novel food and beverage technologies. Our interdisciplinary approach, both in terms of science and policy, enables organisations collaborating with the University to benefit from the latest technological developments.
Food, Health and Nutrition
Dietary related diseases such as obesity and hypertension are major 21st century chronic diseases reaching epidemic levels.
Product structure and function
The structure of foods plays a vital role in the way foods are perceived and processed in the body, particularly in terms of being healthier
Food safety and hygiene
Our aim is to develop fundamental understanding of how to ensure safety through process design and equipment cleanliness.
Our Staff
Staff in the Food, Nutrition and Microstructure Engineering Group
Contact Us
Contact Us
For more information about our Food, Nutrition and Microstructure Engineering research, please contact:
Professor Peter Fryer
Director of the Centre for Formulation Engineering
Telephone: +44 (0) 121 414 5451
Email: p.j.fryer@bham.ac.uk