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Food Production PhD Projects, Programmes & Scholarships

We have 18 Food Production PhD Projects, Programmes & Scholarships

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Food Sciences

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I am a UK student


We have 18 Food Production PhD Projects, Programmes & Scholarships

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Novel beer brewing processes

Traditional beer production is one of the oldest biotechnology processes, however there is increasingly a demand for further innovation to create new and higher quality product lines as well as improved production economics. Read more

Net Zero crops: Mitigating greenhouse gas emissions from linseed (PhD)

Agriculture is a major source of greenhouse gas emissions, largely driven by fertiliser applications. This includes the production of nitrous oxide, a greenhouse gas (GHG) approximately 300 times more powerful at driving climate warming than carbon dioxide over 100 years. Read more

The Icing on the Doughnut: Exploring the flow properties of complex biomolecules

What if you wanted to really move the needle on health? For a start you’d have to recognise that telling the consumer to change their eating habits hasn’t really worked and it is unlikely it ever really will. Read more

Project at University of Surrey: Filling the fibre gap: functional and metabolic potential of high amylose wheat

Project description. Wheat is the most widely grown food crop and the most traded cereal in the world today. It is therefore a perfect foundation for raising the nutritional quality of the food supply to help improve overall health of communities worldwide. Read more

Project at Brunel University: Designer plant burgers – use of targeted biochemistry and chemistry to generate flavour (taste and aroma) during extrusion of plant protein

Project description. This is an exciting opportunity to work at the interface of engineering and flavour science to develop and improve the taste of plant-based meat products, providing tasty and sustainable alternatives for flexitarian and vegetarian consumers. Read more

The impact of peat free compost alternatives on the physical, nutritional and sensory quality of kale

Peat is a finite resource that has been exploited by the horticulture industry, leading to damage of peatland habitats. Peat products are being phased out in the UK and Ireland and replaced with peat-free alternatives, such as biochar, coir, and bark composts. Read more
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Microscale assembly of plant proteins

The performance and properties of food products, such as technical functionality, sensory behaviour and digestibility are inherently governed by the material structure. Read more

PhD opportunities in Global Challenges at Brunel University London

Make an impact on the most important decisions made around the world today for a better future tomorrow. Conduct cutting-edge research at Brunel University London. Read more

Doctoral Programmes at the University of Aveiro

Join an international community with people from 96 countries, studying, researching and living together in one of the cities with best quality of life in Portugal. Read more

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