Food Science

Study

This Section covers two key areas:

  1. Food microbiology and food safety
  2. Food chemistry and food structure

The food microbiology and food safety area includes: microbiological detection and quantification, identification, fermentation, toxins, pasteurisation etc. concerned with foods. This area is led by Professor Kofi E Aidoo - Professor of Food Science.

Led by Professor Richard F Tester - Professor of Carbohydrate Chemistry, the food chemistry and food structure area covers the structure and functionality of food components. Of particular interest is the structure and functionality of carbohydrates in food systems.

Training provision

We can also provide training in food science at different levels, including:

UKAS

We are uniquely placed in that it provides a United Kingdom Accreditation Service (UKAS) accredited food testing service to industry. Clients interested in using this service should contact Dr Kofi Aidoo or Professor Tester on telephone number: 0141 331 8514.

Research

We are uniquely placed in that we provide a United Kingdom Accreditation Service (UKAS) accredited food testing service to industry. Clients interested in using this service should contact Dr Kofi Aidoo or Professor Tester.

Very significant income is generated from government and industry for research in this area, with our work nationally and internationally recognised in terms of excellence. In addition, commercial activities leading to prestigious awards like 'The John Logie Baird Award' and creation of spin-out companies such as Temp-Tell and Glycologic Limited, have also come from the division.

Research students work on different topics, including:

  • Food toxins
  • Food fermentations
  • Food borne pathogens
  • Structure and functionality of carbohydrates
  • Environmental effects on carbohydrate biosynthesis
  • Food and pharmaceutical applications of carbohydrates

In this section: