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University of Reading Food Science / Nutrition PhD Projects, Programs & Scholarships

We have 19 University of Reading Food Science / Nutrition PhD Projects, Programs & Scholarships

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Showing 1 to 10 of 19
  A Nutrigenetics approach to study gene-diet interactions on Obesity in a Brazilian population
  Dr V Karani, Prof J Lovegrove
Applications accepted all year round
We are seeking a highly motivated candidate for a PhD project that will focus on genetic epidemiology and statistical genetics.
  Extracellular vesicles in health and disease
  Prof P Yaqoob, Dr D Tannetta
Applications accepted all year round
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.
  Immune Development in a Piglet Model of Environmental Enteric Dysfunction
  Dr M Lewis, Prof G Gibson
Applications accepted all year round
Summary. Environmental enteric dysfunction (EED) affects 200 million children in low- and middle-income countries and has extremely detrimental consequences for long-term health.
  Integrative approach to valorise vegetable waste
  Dr M Oruna-Concha, Assoc Prof P Jauregi, Dr L Methven
Applications accepted all year round
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.
  Investigation of structure-activity relationship of ACE inhibitory peptides derived from food proteins
  Assoc Prof P Jauregi, Dr K Jackson
Applications accepted all year round
"Milk proteins are a rich source of bioactive peptides with a range of apparent biological activities, eg. antihypertensive, antioxidant and antimicrobial.
  Modulation of fortified foods for older adults
  Dr L Methven, Dr S Lignou
Applications accepted all year round
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.
  Prebiotics and synbiotics for human health - converting biomass into functional food ingredients
  Prof R Rastall
Applications accepted all year round
Prof. Rastall is interested in research in the area of prebiotic oligosaccharides, synbiotic combinations with probiotics and the impact of structure on the gut fermentation of carbohydrates.
  Structure-function relationships governing polyphenol bioactivity with respect to plasma membranes
  Prof R A Frazier, Dr R Green
Applications accepted all year round
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.
  Combining different neurosciences and experimental economics methods for investigating consumers’ preferences and willingness to pay for new controversial food technologies.
  Dr D Asioli
Applications accepted all year round
A large number of studies have attempted to investigate consumers’ preferences for new food products produced using new controversial food technologies (e.g.
  Consumers’ preferences and willingness to pay for food products: the role of scents and physical presence of goods
  Dr D Asioli
Applications accepted all year round
Consumers’ choices of goods should not vary with changes in the procedure by which they are made or with the description. In this “consequentialist” view, choices should only depend on their likely consequences.
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