MPhil in Novel Food Design and Processing

University of Leeds

Our research in the field of novel functional foods focuses on determining the role of specific food components in reducing risk factors for disease, particularly in relation to the prevention of type II diabetes, cardiovascular diseases, cancer and chronic inflammatory diseases. This encompasses the study of specific phytochemicals such as polyphenols and their physiological roles, notably as mediators of sugars transport, antioxidant, inflammatory response, antibacterial activity. We are also investigating pungent capsaicinoids and their sensory and physiological roles, as well as traditional indigenous foods from different regions of the world containing bioactive compounds and micronutrients. Food polysaccharides are being studied for their potential bacterial anti-adhesion properties. We are also interested in food polysaccharides with bacterial anti-adhesion properties and ion bioactive peptides.