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food and nutrition PhD Projects, Programmes & Scholarships

We have 47 food and nutrition PhD Projects, Programmes & Scholarships

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We have 47 food and nutrition PhD Projects, Programmes & Scholarships

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Understanding the potential role of biofortified (nutrient enhanced) crops for improving UK diets

Micronutrient deficiencies are highly prevalent in UK populations and are associated with the dual burden of malnutrition. Food-based health inequalities have been exacerbated through prolonged austerity and the Covid-19 pandemic. Read more

Designing Technology for Personalised Nutrition

This PhD investigates the design of technology to provide personalised nutrition advice. Non-communicable diseases such as diabetes and cardiovascular disease are major challenges globally, and can be addressed, in part, by eating a healthier diet. Read more

Effects of lifestyle factors on eating behavior and control of eating

Unhealthy dietary choice is one of the major causes of obesity, cardiovascular disease (CVD), and Type 2 diabetes (T2D). Despite evidence suggesting that a healthy diet reduces the risk of obesity, CVD and T2D, the impulse to consume highly palatable foods is difficult to be inhibited. Read more

Exploring the application of nutritional mindfulness to exercise performance

  Research Group: Cambridge Centre for Sport and Exercise Sciences
Research Group. Cambridge Centre for Sport and Exercise Sciences - https://www.anglia.ac.uk/science-and-engineering/research/institutes-and-groups/cambridge-centre-for-sport-and-exercise-sciences. Read more

Probing the speciation of metal cations in the intestine by NMR spectroscopy (WALLACEM_U23SF)

Have you ever wondered how much of the calcium, magnesium or zinc contained in your food or mineral supplement makes it into your body, or whether it is beneficial to live in a hard water area? The absorption of these elements depends on the competing processes of solubilisation, precipitation and absorption in your small intestine. Read more

Using psychology to inform sustainable diets: acceptability of cultivated meats by parents and young children.

Providing sustainable protein through culturing meat from stem cells in vitro using tissue engineering has enormous potential to solve significant problems associated with meat production and consumption, including climate/environmental and animal welfare issues, as well as global food security and nutrition related health challenges. Read more
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Project at University of Surrey: Beyond bone health: a multidisciplinary approach to define the functional effects of vitamin D on genomic stability

We are looking applicants with a BSc honours degree in a relevant Life Science subject, have a particular interest in cellular/molecular biology and nutrition and be confident and competent in mathematics to at least A level standard. Read more

Accumulation and transformation of selenium and zinc in typical probiotics under cofermentation of selenium-zinc-serine-GSH

Probiotics have been implemented in a wide range of food products, including dairy products, meat, beverages, cereals, vegetables, and fruits, as well as bread goods, which could be helpful on gastrointestinal peristalsis, digestion and absorption and immunity. Read more

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