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University of Reading, Department of Food and Nutritional Sciences Food Science / Nutrition PhD Projects, Programs & Scholarships

We have 16 University of Reading, Department of Food and Nutritional Sciences Food Science / Nutrition PhD Projects, Programs & Scholarships

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Showing 1 to 10 of 16
  A Nutrigenetics approach to study gene-diet interactions on Cardio-metabolic diseases in different ethnic groups
  Dr V Karani, Prof J Lovegrove
Applications accepted all year round

Funding Type

PhD Type

"We are seeking a highly motivated candidate for a PhD project that will focus on genetic epidemiology and statistical genetics.
  Appetite across the lifespan
  Dr M Clegg
Applications accepted all year round

Funding Type

PhD Type

"Appetite research is of importance at key stages of the lifespan for different reasons. In infancy, childhood, and adolescence developing healthy eating behaviours can lead to healthy habits and diets that carry through into adulthood.
  Extracellular vesicles in health and disease
  Prof P Yaqoob, Dr D Tannetta
Applications accepted all year round

Funding Type

PhD Type

Endothelial dysfunction (ED) is associated with classical and emerging risk factors of cardiovascular disease (CVD), correlates with disease progression and is an independent predictor of the risk of future cardiovascular events.
  FoodBioSystems BBSRC Doctoral Training Partnership – PhD studentships available

Funding Type

PhD Type

 Call for PhD Researchers across the Agriculture-Food Value chain. FoodBioSystems is a BBSRC funded doctoral training partnership (DTP) which brings together 6 universities internationally recognised for their expertise in agriculture, food and nutrition, as well as fundamental bioscience disciplines.
  FoodBioSystems DTP - Development of integrated sustainable processes for food waste valorisation
  Dr A Chatzifragkou, Dr V Stojceska, Prof S Tassou
Application Deadline: 6 March 2020

Funding Type

PhD Type

Research Group. FOODBIOSYSTEMS BBSRC DTP. Post-farm-gate food chain is responsible for around 15 Mt of food waste, which accounts for more than 20 MtCO2e emissions.
  FoodBioSystems DTP - Diet and Chronic Disease: mechanistic studies on the impact of dietary protein on gut barrier function and the microbiota.
  Dr M Lewis, Dr D Robertson, Prof B A Griffin, Dr G Walton
Application Deadline: 6 March 2020

Funding Type

PhD Type

Research Group. FOODBIOSYSTEMS BBSRC DTP. The gut microbia is increasingly being linked to various chronic diseases including cardiovascular and liver disease.
  FoodBioSystems DTP - Optimising the sensorial and nutritional value of plant based milk alternatives
  Dr S Lignou, Dr R Elliott, Prof L Methven
Application Deadline: 6 March 2020

Funding Type

PhD Type

Research Group. FOODBIOSYSTEMS BBSRC DTP. Plant based milk alternative (PBMA) sales increased 33% between 2015 and 2017 and almost a quarter (23%) of Brits are using these products, with many choosing oat-milk alternatives (OMA) that are considered the most sustainable.
  FoodBioSystems DTP - Removing unwanted macro, micro and nanoplastics from fresh produce production
  Dr C Wagstaff, Dr M Al Sid Cheikh, Prof R Murphy
Application Deadline: 6 March 2020

Funding Type

PhD Type

Research Group. FOODBIOSYSTEMS BBSRC DTP. Global plastics production in 2019 was 359 million tonnes. Of the 62 million tonnes produced in Europe, only 9.2 million tonnes was collected for recycling, leaving the remainder to be disposed of on land or in marine environments, to the detriment of those ecosystems.
  FoodBioSystems DTP - Risk assessment of cakes with reduce sugar - a new detailed view on the role of microenvironments
  Dr KA Karatzas, Dr E Velliou, Dr A Wijeyesekera
Application Deadline: 6 March 2020

Funding Type

PhD Type

Research Group. FOODBIOSYSTEMS BBSRC DTP. Microbiological challenge testing is used in the food industry as a tool for risk assessment of foods.
  Integrative approach to valorise vegetable waste
  Dr M Oruna-Concha, Assoc Prof P Jauregi, Prof L Methven
Applications accepted all year round

Funding Type

PhD Type

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.
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