The food and drink industry is extremely important to the UK/Scottish economy and Abertay research within the Division of Engineering and Food Science is at the forefront of new developments and knowledge transfer in food innovation and sustainability. Current research projects cover a range of food science and technology topics. These include: evaluation of novel yeasts for whisky fermentations, legumes as sustainable raw materials for foods and beverages, non-thermal food preservation processes, ultasound extraction of food bioactives, Maillard reaction products, food antioxidants, E-cigarette emissions, sensory science using electromyography and chemistry of oak maturation of spirits.