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University of Reading Food Chemistry PhD Projects

We have 6 University of Reading Food Chemistry PhD Projects

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  Integrative approach to valorise vegetable waste
  Dr M Oruna-Concha, Assoc Prof P Jauregi, Dr 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.
  Investigation of structure-activity relationship of ACE inhibitory peptides derived from food proteins
  Assoc Prof P Jauregi, Prof K A Watson
Applications accepted all year round

Funding Type

PhD Type

"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

Funding Type

PhD Type

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.
  Structure-function relationships governing polyphenol bioactivity with respect to plasma membranes
  Prof R A Frazier, Dr R Green
Applications accepted all year round

Funding Type

PhD Type

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.
  Understanding protein impact on soft wheat flour functionality: identification of protein markers for soft wheat breeding.
  Dr P Tosi, Prof D O'Sullivan
Application Deadline: 28 July 2019

Funding Type

PhD Type

Milling wheat is categorised into two commercial classes, soft and hard, according to the milling energy required to produce the flour.
  Understanding protein impact on soft wheat flour functionality: identification of protein markers for soft wheat breeding.
  Dr P Tosi, Prof D O'Sullivan
Application Deadline: 28 July 2019

Funding Type

PhD Type

Milling wheat is categorised into two commercial classes, soft and hard, according to the milling energy required to produce the flour.
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