Food Science and Nutrition Students

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Peter Ho

Lecturer in Food Processing

"My primary research interests are in the application of experimental design, statistical modelling and multivariate analysis techniques in food product development, product quality design, process and product optimization, and process monitoring, measurement and modelling."
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Food Science

Postgraduate Researcher Resources

Handbooks and Guidelines


Forms

  • Arrival Checklist (not yet released)
  • University of Leeds Leavers Form
  • School/Faculty Leavers form (not yet released)
  • Questionnaire for Annual PGR/PGRT Meeting (not yet released)


Skills Training and Development


Policies to support Postgraduate Researchers


Events

  • Showcase: University of Leeds PGR Conference


Products available online

  • Certain items are now available to order online, such as confirmation of registration certificates, Confirmation of Acceptance for Study (CAS) and award statements amongst others. Other items, such as replacement degree certificates and transcripts can be purchased online. More details


Progression and Report Submission

  • Report Submission
  • GRAD: Graduate Record of Achievement and Development
  • Research Degrees Central Resources
    • Including guidance for throughout your studies, assessment, and PGR-specific policies.
  • Examination Process Overview
    • Including guidelines on the examination process, examination entry and thesis submission forms, how to submit, final viva examination, and completion.
  • Registration
    Every student is required to register at the start of their studies and then re-register each year on the anniversary of their start date. It is strongly recommended that you complete registration at least three weeks before the anniversary of your start date.  Failure to register promptly will cause any scheduled stipend payments to be suspended. Register online ›  

    Ensure that all progression activities have been completed before attempting to register.  See Report Submission for details.


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