Food quality and security
Research in this area is concentrated in sustainable food production, safe storage and nutritional quality. Training is offered in two related bioscience groups covering applied mycology/microbiology, nutrition and plant science, working closely with the food diagnostics area for technology transfer.
Applied Mycology/Microbiology research is internationally recognised especially in relation to ecophysiology of spoilage fungi and mycotoxins, production and formulation of biocontrol fungi, metabolomics in fungi, diagnostics using volatile fingerprints (electronic nose technology) and bioremediation research. In Food Microbiology we carry out cutting edge research on predictive modelling especially relevant to the food industry.
The Plant Science area has expanded rapidly and is now one of the world’s largest university-based groups dedicated to research, consultancy and education in post-harvest technology of fresh produce and ornamentals. Current research includes non-destructive sensor development for fruit/vegetable quality, fundamental post-harvest biochemistry and physiology, and chemometric approaches for identifying post-harvest health promoting and natural disease resistance biomarkers. The group also has excellent relationships with major food industry players.
For more on this topic visit Cranfield Health.
- Biosensors and diagnostics
- Environment and health
- Food quality and health
- Neuropsychiatric and neurodegenerative disease
- Nutrition and health
- Sensing in extreme environments
- Smart materials and synthetic receptors
- Stem cells and cell differentiation