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We have 13 Food Production PhD Projects, Programmes & Scholarships
Food Production PhD Projects, Programmes & Scholarships
We have 13 Food Production PhD Projects, Programmes & Scholarships
A PhD in Food Production is an exciting and rewarding journey that allows you to delve deep into the world of food and its production processes.
What's it like to study a PhD in Food Production?
Studying a PhD in Food Production offers a unique opportunity to contribute to the development of innovative and sustainable food production methods. You will have the chance to explore various aspects of food production, such as food safety, quality control, processing techniques, and the impact of technology on food production.
During your PhD, you will work closely with experienced researchers and faculty members who will guide and support you throughout your research journey. You will have access to state-of-the-art laboratories and facilities, allowing you to conduct experiments and gather data to further your understanding of food production.
In addition to your research, you will also have the opportunity to attend conferences, present your work, and collaborate with other researchers in the field. This will help you build a strong network and gain exposure to the latest advancements in food production.
Entry requirements for a PhD in Food Production
To pursue a PhD in Food Production, you will typically need a relevant undergraduate or Masters degree in Food Science, Food Technology, or a related field. A strong academic background and research experience will be advantageous. Additionally, you may be required to submit a research proposal outlining your intended area of study and research objectives.
PhD in Food Production funding options
Funding for PhDs in Food Production may be available from various sources, including governments, universities and charities, business or industry. See our full guides to PhD funding for more information.
PhD in Food Production careers
A PhD in Food Production opens up a wide range of career opportunities in the food industry. You could work in research and development, where you contribute to the development of new food products and processes. You may also find opportunities in quality assurance and food safety, ensuring that food products meet regulatory standards.
Furthermore, you could pursue a career in academia, becoming a professor or researcher at a university, where you can continue to explore and contribute to the field of food production through teaching and research. Other career paths include working for government agencies, consulting firms, or food manufacturing companies.
Overall, a PhD in Food Production equips you with the knowledge and skills to make a significant impact in the food industry, ensuring the production of safe, sustainable, and high-quality food for the growing global population.
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
Last chance to apply
FAIROmics - PhD fellowship in Rational design of starter cultures for plant-based fermented foods based on genome mining and fermentation studies
About the Project. Read more
EPSRC Centre for Doctoral Training in Formulation Engineering for Net Zero
This is a fully funded four-year postgraduate programme consisting of study and research. Our vision is to be a world-leading provider of research and training, equipping graduates with the skills needed to manufacture the next generation of sustainable formulated products. Read more
Characterisation and Scale-up of Rotor-Stator Mixers for Sustainable Manufacturing
The fast-moving consumer goods industry is worth over £4 trillion annually and includes a wide range of essential goods such as food and beverages, personal care products, and household items. Read more
Illegal water use: assessing the extent, drivers, and solutions in irrigated agriculture
Agriculture is the largest sectoral user of freshwater globally (UN, 2018). Yet, most countries do not monitor the amount of water used by farmers (Foster et al., 2020). Read more
Impact of grain roughness on porous media flows under conditions relevant to the subsurface
These projects are open to students worldwide, but have no funding attached. Therefore, the successful applicant will be expected to fund tuition fees at the relevant level (home or international) and any applicable additional research costs. Read more
Intra-inter-disciplinary approaches to address open challenges of indoor and outdoor scene for videos analysis and recognition.
When we look at recent real-world applications, such as autonomous vehicle driving, use of drones to monitor events like marathons, exhibitions, processions, sports games and to study person behaviour through multiple biometric information, one can easily see that the problem is too complex and there are several open challenges. Read more
Sustainability 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
Self-Funded PhD Opportunities in Baking Science and Technology
Are you passionate about the science and technology of baking and eager to advance your research career? London South Bank University is pleased to offer self-funded PhD opportunities in Baking Science and Technology for motivated and talented qualified individuals. Read more
Microbial cell protein production and food applications
Microbial proteins provide a sustainable and nutritious alternative to traditional animal and plant-based proteins and as such are attracting significant research and commercial interest. Read more
Integrative approach to valorise vegetable waste
The FAO estimates that around one third of all food produced worldwide is not consumed, which represents around 1.3 billion tons per year, and is wasted throughout the whole food chain, from farmers to consumers. Read more
Modulation of fortified foods for older adults
Protein requirements increase with age as protein can help minimise sarcopenia and improve immunity. However protein fortified foods are often poorly accepted by older adults and can lead to numerous negative sensory attributes. Read more
Structure-function relationships governing polyphenol bioactivity with respect to plasma membranes
This project aims to investigate polyphenol binding to lipid membrane surfaces with a view to understanding how polyphenol structure and aggregation within the gastrointestinal tract (GIT) affects the bioavailability of these nutraceuticals. Read more
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