MPhil supervision covers a number of research topics supported by our research active academic staff. Our broad range of research areas relate to understanding how food and food constituents affect human health and well-being, relating to healthy ageing, food security, sensory quality, international nutrition and personalised nutrition.
Much of the research is multidisciplinary and cross-disciplinary, via links across research areas within the School, and across the University through the Human Nutrition Research Centre.
-Health benefits of consuming selected foods and food types, eg whole grains, carrots, nitrate-rich vegetables, food supplements, regarding cardiovascular health, cancer, sarcopenia, cell damage -Elucidation of roles of fat-soluble vitamins in health and disease, eg vitamins A and D, modelling and understanding sources and metabolism in humans and farm animals -Medicinal properties of herbs and plant extracts, eg effects on cognitive performance, pain, mood, well-being, dementia -Effects of production/processing factors on food composition & sensory quality, eg effects of organic/conventional production, supply chain temperatures, varieties/breeds
Our modern laboratories provide important teaching and research environments and are equipped with analytical equipment such as HPLCs, GCs, CNS analyser, centrifuges, spectrophotometers and molecular biology equipment. Our specialist research facilities include: -A tissue culture laboratory -Plant growth rooms -A Class II laboratory for safe handling of human biological samples -Taste panel facilities and test kitchen -A thin section facility for soils analysis
We operate closely with other Schools, Institutes and the University's Central Scientific Facilities for access to more specialist analytical services. For work with human subjects we use a purpose built Clinical Research Facility which is situated in the Royal Victoria Infirmary teaching hospital and is managed jointly by us and the Newcastle upon Tyne Hospitals NHS Foundation Trust.