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food PhD Projects, Programmes & Scholarships
We have 211 food PhD Projects, Programmes & Scholarships
A taste of home: Exploring migrating food heritage and food information practices
What food makes us feel at home? What makes a food recipe authentic offline and online?. Food is a basic human need, a source of nutrients to support life and growth, and a key component in shaping our culture, identity and belonging. Read more
Retailer operations’ simulation-optimisation for perishable food waste management
Food waste and loss happen all along the food supply chain. Food wasted in retail, food-service and consumer stages accounts for approx. Read more
AI for sustainability in food supply chain and pricing
Research Group:
Computing, Informatics and Applications Research Group
Research Group. Computing, Informatics and Applications Research Group. Proposed supervisory team. Dr Lakshmi Babu Saheer. Dr Cristina Luca. Read more
Effective Strategies for Community Engagement in Sustainable Food Programs
The issue of food inequality is pressing in the UK, with many communities experiencing limited access to healthy, affordable food options. Read more
Conversation between food nanoparticles and gastrointestinal cells: signalling, bioavailability, and healthy ageing
This fully funded PhD provides an exciting opportunity to pursue postgraduate research in a range of fields relating to Cell Biology, Nanotechnology, Food Science, Immunology, and Biophysics, with potential applications in healthy ageing and prevention of metabolic syndrome. Read more
Sustainable Integration of Low-Carbon Production and Consumption within the Food System
As the world transitions to low carbon systems across all sectors, dramatic changes will be required across our society to reach our net zero targets. Read more
PhDs in Hospitality, Tourism, Events, Food & Nutrition
PhDs in Hospitality, Tourism, Events, Food & Nutrition. The subject groups of Hospitality, Tourism, Events, Food & Nutrition are in the Department of Service Sector Management in the Sheffield Business School (SBS). Read more
Using AI to Promote Healthier and Sustainable Food Choices for Consumers and Farmers
In a world increasingly aware of the importance of sustainability and health, this research project aims to leverage artificial intelligence (AI) to foster healthier and more sustainable food choices among consumers and farmers. Read more
PhD Studentship in Molecular Simulations of Food Biotribology
Applications are invited for a research studentship in the field of Molecular Simulations of Food Biotribology, leading to the award of a PhD degree. The post is supported by a bursary and fees (at the UK student rate) provided by the Mechanical Engineering Department, and it is open to ‘home’ students. Read more
Investigating how tactile cues can influence people’s perception of healthy food.
Research Group:
Centre for Societies and Groups
Research Group. Centre for Societies and Groups. Proposed supervisory team. Dr Cathrine Jansson-Boyd. Theme. Consumer Psychology. Read more
Developing a Systematic Food Texture Characterisation Methodology for Advanced Manufacturing
Food texture is related to the way our senses perceive and feel the rheological and mechanical properties of edible substances. For example, a potato chip is crispy; an apple is crunchy; butter is soft; bread is firm; candy is hard; yogurt is smooth; cream is thick; cake is moist, and honey is sticky. Read more
MSc by Research: Analysis of the involvement of mechanosensory system in food search and feeding behaviour
Animals rely on their sensory system to find food and avoid predators. Although olfaction and gustation have been well studied, effect of mechanosensation on food search is underexplored although touch is used frequently in human infants. Read more
Algae Feedstock for Food Security
There is an urgent need to find innovative and sustainable solutions to meet the demands of feeding the growing global population. Read more
Exploring the cost-of-living crisis on women from underprivileged background living with obesity in Scotland: barriers and opportunities for weight management
The prevalence of obesity in Scotland is rising, with around two thirds of adults living with overweight or obesity. Obesity rates are 36% in areas in the highest quintile of deprivation and 26% in areas in the lowest social deprivation quintile. Read more
Last chance to apply
The role of nicotinic receptors in food-related reward signalling and insecticide resistance
Oxford Brookes University. Faculty of Health and Life Sciences. Department of Biological and Medical Sciences. 1 year, full-time MSc studentship (Nigel Groome Studentship). Read more