The research interests of the Core Science Resources Unit are focused on the development of innovative approaches for characterising foods and ingredients using chemical profiling techniques, for tackling issues such as authentication and food composition analysis, and to help ensure food safety. We lean strongly towards methods that can be transferred to industrial settings to make a real, positive impact on the food supply chain and improve and validate authenticity, traceability and integrity.

Within the group we have expertise in using and developing analytical chemistry techniques, spectroscopy, spectrometry, proteomics, microscopy and multivariate analysis. We also carry out statistical programming and software development. Further details of the group’s activities can be found on the CSR group website.