The overarching theme of the school's nutritional sciences research group is the scientific understanding and improvement of nutrition for both humans and animals. The main areas of research include: control and manipulation of the nutritional and processing quality of animal and plant products, including texture of fruit and meat products, nutritional enhancement of fat and protein content in animals; control of growth of farm animals, especially nutrient-gene interactions and synchronising the supply of energy and nitrogen; nutritional evaluation of feed for animals, such as the effect of dietary tannins on parasitic infections; fetal programming and health; diet-health interactions in man, including nutrient-gene interactions; the effect of dietary fatty acids, cholesterol and antioxidants on the development of atherosclerosis; the molecular basis of food based allergy; population based studies in human nutrition and dietetics; food authentication. Recent doctoral graduates in nutritional sciences have entered a wide range of careers. A large number continue in research often starting as postdoctoral research assistants, within academia (both within the UK and abroad), research institutes or industry. Additionally some graduates have entered the teaching profession or have found employment within the NHS.