The use of egg white in the food industry is limited due to its coagulation and allergenic properties and limited shelf life. We are studying ways to modify the structure of egg albumin to improve its emulsifying and water-binding properties in emulsions, such as mayonnaise; to reduce its allergenic properties and simplify the spray drying process. The molecular bases for the effects of carbohydrates, salt, lipids and heat on protein structure are being investigated.
The research will lead to the development of a product that can be used as a non-allergenic, protein-based fat replacement in food emulsions.
In the area of dairy science there is emphasis on the relationship between milk protein structure and functional properties, such as emulsification and gelation, including investigation of the kinetics of heat-induced aggregation of whey protein-stabilised emulsions; the emulsifying properties of hydrolysed milk protein, and the relationship between gel structure and texture in model cheese. Computer simulation allows modelling protein adsorption at surfaces and protein denaturation and gelation.
Tuition fees for 2020 entry (by residency status)
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Scholarships and bursaries
We aim to encourage well-qualified, ambitious students to study with us and we offer a wide variety of scholarships and bursaries to achieve this. Over £6 million worth of opportunities are available in fee and stipend scholarships, and more than 400 students benefit from this support.
Merit Awards for international students starting postgraduate degree courses in 2020
If you are an international fee-paying, self-funded offer holder you may be eligible for:
View our full range of research scholarships.