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Food Science / Nutrition (natural) PhD Projects, Programs & Scholarships

We have 10 Food Science / Nutrition (natural) PhD Projects, Programs & Scholarships

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  Natural Polysaccharide-based Networks for Food Applications (ref: RDF20/APP/TINOCO)
  Dr M Benlloch Tinoco, Dr M Unthank
Application Deadline: 24 January 2020

Funding Type

PhD Type

Applicants are invited to apply for this exciting fully funded 3-year PhD studentship exploring the utilisation of natural polysaccharide-based networks as advanced food materials.
  QUADRAT DTP: Investigation of the growth of molds (fungi and bacteria) in bio-based materials made from agro-waste food
  Dr M Sonebi, Dr Q Gan
Application Deadline: 22 January 2020

Funding Type

PhD Type

The production of insulating materials for buildings obtained from the valorization of agro-resources is a promising way both in terms of ecology and hydrothermal performances of these composites.
  The role of vector behaviour and competence on the spread of Cacao swollen shoot virus
  Dr M Fernandez-Grandon, Dr G Silva
Application Deadline: 24 January 2020

Funding Type

PhD Type

Cacao swollen shoot disease (CSSD) is devastating the production of cacao in West Africa and consequently trammelling socioeconomic development in the region and threatening global production of chocolate.
  A crystal engineering approach for novel Pickering formulations with controlled release properties
  Dr E Simone, Prof B Murray
Application Deadline: 31 January 2020

Funding Type

PhD Type

This PhD project aims at developing novel sustainable, biocompatible multiphase formulations (e.g., emulsions, foams) for the controlled release of active ingredients, applying a unique crystal engineering approach.
  A crystal engineering approach for novel Pickering formulations with controlled release properties
  Dr E Simone, Prof B Murray, Dr A Sarkar
Application Deadline: 31 January 2020

Funding Type

PhD Type

This PhD project aims at developing novel sustainable, biocompatible multiphase formulations (e.g., emulsions, foams) for the controlled release of active ingredients, applying a unique crystal engineering approach.
  Exploitation of Diosorea (yam) as a renewable source of high value chemicals (HVC)
  Prof P Fraser
Application Deadline: 10 February 2020

Funding Type

PhD Type

Chemical synthesis using precursors from petrochemical refining is the production method of choice for a wide range of multi-sectorial products including household goods and pharmaceuticals.
  Resources assessment of the raw material requirements, supply and by-product production in the Irish brewing and distilling sectors
  Dr C Barry-Ryan
Application Deadline: 14 February 2020

Funding Type

PhD Type

The last decade has seen a period of unprecedented growth in the brewing & distilling industry in Ireland, characterised mainly by the international growth of Irish Whiskey and associated white spirit markets and by the rapid growth of the domestic and international craft beer sectors.
  Sunlight exposure and cutaneous production of vitamin D in Black African/Afro-Caribbean adults
  Dr M Farrar, Prof L Rhodes, Prof A Webb
Applications accepted all year round

Funding Type

PhD Type

Our main source of vitamin D is through skin exposure to ultraviolet radiation (UVR) in sunlight. Vitamin D is essential for healthy bones and is associated with reduced incidence of several cancers and immune-mediated disorders.
  PhD Programmes at The University of Naples Federico II

Funding Type

PhD Type

The University of Naples Federico II is one of the oldest Universities in the world and one of the largest in Italy. It was founded in 1224 by an Imperial Decree issued by Federico II Hohenstaufen, Emperor of the Holy Roman Empire to which Naples belonged at the time.
  Molecular-genetic analysis of intra- and extra-cellular iron reduction systems in bacteria: role in gut colonisation and utilisation of dietary iron sources.
  Prof S C Andrews
Applications accepted all year round

Funding Type

PhD Type

The innate immune defense systems respond to bacterial infection by reducing the amount of available iron in order to restrict bacterial growth.
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