Role of food material properties on the mechanisms of solid food disintegration during gastric digestion

We invite applications for a three-year full-time PhD scholarship in the area of Food Science and Technology at the Riddet Institute, Massey University (New Zealand). As a New Zealand’s National Centre of Research Excellence (CoRE) in Food and Nutrition, the Institute prime goal is to facilitate the delivery of better human health and wellbeing through food innovation.

With undernutrition and the escalating epidemic of overweight and obesity having a major impact on public health, there is a need for urgent action within the food industry. In particular, the design of novel foods for the controlled and personalized delivery of nutrients and bioactive compounds within the body has become a leading trend for the global food sector.

This program is based on the idea that ‘natural’ structures in foods not only provide textures and flavours, but also control the way nutrients are being released and absorbed during digestion. Our hypothesis is that food behaviour post-ingestion can be modulated by the way its foods are formulated and structured during development. However, despite extensive in-vivo and in-vitro studies done to characterize the role of food material properties on their disintegration performance during digestion, the establishment of proper relationship has proved difficult.

By taking an alternative approach to current studies, this this PhD program aims to develop a more systematic understanding of the physicochemical mechanisms driving the disintegration of solid foods during gastric digestion. Three ‘natural’ products will be processed in two different ways and exposed to a static in-vitro digestion process. The diffusion rate and influence of gastric juice on the chemical composition, microstructural properties and rate of nutrient release form each of the products will be investigated. The role of these structural changes on the mechanical properties and breakdown mechanics of the matrix when exposed to the physical stresses that develop during gastric digestion will be determined. By characterizing the mechanisms underlying the disintegration of foods with different composition and structures, this program would facilitate the identification of those key material properties modulating their in-vivo behaviour during digestion.

A collaboration with the laboratory for Science and Technology of Milk and Egg within the French National Institute for Agricultural Research (INRA) and AGROCAMPUS OUEST, this program will require the student to spend 4-6 months in Rennes (France).

We seek candidates with a Master degree in Food Science and Technology, Food Engineering or equivalent.

Applicant should be fluent in speaking and writing English. Basic knowledge of French would be an advantage.

Duration: 36 months, starting November-December 2015.

Net salary: NZ$ 27,000 per year (tax free) + student fees.

Applicants should email their CV (including the name of three academic referees) and a cover letter discussing their motivation for applying. Applications should be submitted by email to Dr. Maria J. Ferrua: [Email Address Removed] by September 30th 2015.

Candidates will also need to meet the requirements for entry to PhD studies at Massey University (more information at: www.massey.ac.nz/massey/postgraduate/).

Informal inquiries encouraged and welcome to Dr. Maria J. Ferrua: [Email Address Removed]


Details regarding the Institute and its location can be found at

Riddet Institute: http://www.riddet.ac.nz/; http://riddetfoodlink.co.nz/

Palmerston North, Manawatu: http://www.manawatunz.co.nz/visit/

Palmerston North is a vibrant and friendly student city, situated in the North Island’s rural heartland with great outdoor options and within easy driving distance of beaches, mountains and other cities.