The school has five professorially led research groups. The major research interests are: brewing science; flavour science; food microbiology and safety; food structure; and the BBSRC National Centre for Macromolecular Hydrodynamics. The Division of Food Sciences carries out research in: flavour release from foods; lipid oxidation; the application of a materials science approach to the processing (particularly extrusion) and storage stability of low-water content foods; food rheology and its application to hydrocolloid gels; characterisation of macromolecules and macromolecular assemblies using hydrodynamic techniques; molecular enzymology; food microbiology and molecular genetics studies of food-borne bacterial and viral pathogens; brewing yeast genetics and fermentation performance; malting science. This course include IT training, presentation skills, intellectual property rights, business studies, career management, research skills and techniques, the research environment and management and courses for students involved in teaching and demonstrating. Courses for students in their final year include writing their thesis and preparing for the viva and CV writing and interview skills. This course is designed to enhance the professional and personal skills of the student. Students select which courses to incorporate into their training plans following discussion of their training needs with relevant staff. Careers support for research staff and postgraduate research students is available on an individual basis and through a range of career management workshops delivered in collaboration with the Graduate School and Graduate Centers.