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We have 9 potato PhD Projects, Programmes & Scholarships

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potato PhD Projects, Programmes & Scholarships

We have 9 potato PhD Projects, Programmes & Scholarships

China Scholarship Council: Potato Disease Resistance: Harnessing Advanced Genomics and Genetics to Clone Functional Genes

Supervisors. Dr Ingo Hein, Division of Plant Sciences, Dr Amanpreet Kaur, Dr Thomas Adams (James Hutton Institute) . This PhD project offers a unique opportunity to explore the forefront of potato disease resistance research by leveraging cutting-edge genomic technologies. Read more

Assessing efficient application and emission reduction from using low carbon footprint fertilisers in potato agronomy (Ref: CTP-SAI-070)

With the price of mineral fertilisers increasing and the state of soil health decreasing, innovative solutions are needed to meet crop nutrient demands whilst ensuring that sufficient organic matter is conserved in the soil. Read more

CTP-SAI four-year studentships for October 2025

The UKRI and Biotechnology and Biological Sciences Research Council (BBSRC) has awarded a Collaborative Training Partnership (CTP) grant to a consortium led by G's Growers Ltd. Read more

Using single-cell transcriptomics to understand plant disease (MA_S25DTP)

With the human population projected to reach 9.7 billion by 2050, the looming challenge of feeding the rapidly growing population is threatened by plant pathogens, which cause significant losses in crop yield each year. Read more

Using AI to predict novel interactions at the plant-pathogen interface.

Extracellular interactions between plants and pathogens hold an intriguing molecular battlefield involving many important components of extracellular immunity that remain to be discovered and used for crop protection. 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
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