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food chemistry PhD Projects, Programs & Scholarships
We have 64 food chemistry PhD Projects, Programs & Scholarships
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Project at Queen's University Belfast: Multi-Functional Fibres as Biobased Food Binders, Selectively Modified Using Green Technologies and Enzymes
Project description. Introduction. Consumers’ drive and regulators pressure for more sustainable foods has transformed the food industry. Read more
Project at Cranfield University: Development of effective rapid detection techniques to assess Fusarium spp. and T-2 and HT-2 mycotoxin level throughout the UK oats food chain
Project description. Oats consumption is in constant increase due to its many benefits including being a rich source of fibre, essential amino acids, antioxidants, vitamins and its health benefits including reduction of coronary heart diseases. Read more
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
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
Circular economy approaches to food waste valorisation.
This project is one of a number that are in competition for funding from the University of Bath URSA competition. Please see the. Read more
Project at University of Reading: Cricket Power: Protein for the Future
Project description. Edible insects have recently received much attention in the food industry due to their high protein, mineral and vitamin content. Read more
PhD in Chemistry - Aqueous Multi-Phase Systems as Environment for Enzymatic Catalysis
We are recruiting a PhD student in Polymer Chemistry for a start in October 2022 under the supervision of Dr. Bernhard Schmidt. Read more
Last chance to apply
(BBSRC DTP) Metals and Campylobacter jejuni virulence: insights to control the most common bacterial cause of food-borne infection
Campylobacter jejuni is a globally important food-borne pathogen, responsible for an estimated 0.5 billion cases of food poisoning each year. Read more
Project at University of Surrey: Lupin-enhanced wheat bread for nutritional benefits
Project description. This project is a great opportunity to be part of a multidisciplinary team of food and nutrition scientists from the Universities of Surrey and Reading. Read more
Project at University of Surrey: Lupin-enhanced wheat bread for nutritional benefits
Project description. This project is a great opportunity to be part of a multidisciplinary team of food and nutrition scientists from the Universities of Surrey and Reading. Read more
Last chance to apply
Dynamic antimicrobial peptides against resistant microbes in the medical, agricultural and food sectors
Are you seeking to advance your career in the development of novel antimicrobial agents that evade antimicrobial resistance? The University of South Australia—Australia’s University of Enterprise—is offering a disruptive PhD project within the Applied Chemistry and Translational Biomaterials (ACTB) Group. Read more
Project at University of Reading: Precision Nutrition for Gut Health: Development of a novel seaweed-containing, gut microbiota targeted nutraceutical
Project description. The human gut is inhabited by a complex ecosystem of microorganisms (referred to as the gut microbiota) which plays an important role in human health. Read more
Last chance to apply
Improving non-aqueous dispersions for agrochemical application
Industrial sponsor. Syngenta through an EPSRC iCASE. Oxford supervisor. Prof. Dirk Aarts. Intended start date. as soon as possible or 1st October 2022 at the latest. Read more
Chemical analysis and bioaccumulation of ‘forever chemicals’ in aquatic organisms
Background and Motivation. Perfluoroalkyl substances, or PFAS are a group of man-made chemicals that are manufactured and used in a variety of industries around the world (e.g. Read more
Project at University of Reading: WheyBetter: A fundamental approach to redesigning whey protein isolates to step change their oral performance, leading to protein fortified products that will enable muscle mass maintenance over lifecourse
Project description. Protein intake in older adults is essential to maintain muscle mass and avoid muscle wasting, known as sarcopenia. Read more