Food biochemistry research is concerned with how diet affects health and the underlying biochemical mechanisms. Specific areas of interest include: Metabolism, bioactivity and potential health benefits of flavonoids (polyphenols) and other dietary bioactive components, Properties and analysis of food allergens and Consequences of the variable nutritional content of ethnic and regional foods. We will teach you the science behind food and give you the skills to work in Europe's largest industry. The University has been a pioneer in the teaching of Food Science subjects and has built up a reputation over more than 50 years as a world leader in this area of study. The School was ranked equal 1st in the 2008 Research Assessment Exercise (RAE) amongst Food Science departments, with 90% of its research classed as world leading or internationally recognised.