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.

For more information about our Food, Nutrition and Microstructure Engineering research, please contact:

Professor Peter Fryer
Director of the Centre for Formulation Engineering
+44 (0) 121 414 5451