After graduating in Zoology from The University of Reading, UK, Peter Purslow obtained his PhD in the Biomechanics Group, University of Reading working on toughness of extensible connective tissues, and then continued as Leverhulme Postdoctoral Research Fellow in biomechanics.
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The Department of Food Science offers diverse and highly rated educational programs, including a Distance Education Certificate, Short Courses in Dairy, Wheat, and Meat Processing, and of course Undergraduate and Graduate programs. Our excellent students and research staff are led by world renowned Food Scientists. To learn more about a career in food science and technology, look at our programs and watch this video.
