About Yeast and Fermentation Research, PhD - at Abertay University

This is a potential research degree area, subject to the approval of the University. If you are interested in undertaking a research degree in this area, please make contact with the Dean to discuss your proposal.

The food and drink industry is extremely important to the UK/Scottish economy and Abertay research within the Division of Engineering and Food Science is at the forefront of new developments and knowledge transfer in food innovation and sustainability.

Current research projects cover a range of food science and technology topics. These include: evaluation of novel yeasts for whisky fermentations, legumes as sustainable raw materials for foods and beverages, non-thermal food preservation processes, ultasound extraction of food bioactives, Maillard reaction products, food antioxidants, E-cigarette emissions, sensory science using electromyography and chemistry of oak maturation of spirits.

Experts in the Division are also researching aspects of human nutrition and public health and have been contributing to Scottish Government policy on food and dietary issues specifically pertaining to Scotland.

We collaborate closely with industry and external research institutes and have excellent laboratory and pilot plant facilities for research and new product development, together with a state-of-the art sensory suite for consumer evaluation of novel food and drink products.

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Entry requirements for this course

Contact Abertay University to find course entry requirements.

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