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We have 16 Food Production PhD Research Projects PhD Projects, Programmes & Scholarships in the UK

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Food Sciences

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United Kingdom

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PhD Research Projects

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Food Production PhD Research Projects PhD Projects, Programmes & Scholarships in the UK

We have 16 Food Production PhD Research Projects PhD Projects, Programmes & Scholarships in the UK

Understanding the effects of protein hydration kinetics on their functional properties and product performance

  Research Group: School of Chemical and Process Engineering
Proteins play a major role in food products, particularly in confectionery manufacturing. For example, one of the most common dairy ingredients, milk powder is used to formulate and manufacture chocolate and caramel products. Read more
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Investigating comprehensive sustainability indicators for global aquaculture

Food production accounts for 1/3 of global GHG emissions, the majority of freshwater consumption and most land use change. Aquaculture has grown rapidly in the last 40 years and with that have come sustainability challenges, through environmental impact as well as social consequences. Read more
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How does antimicrobial resistance impact on seafood supplies? Developing our understanding to ensure future resilience.

Antimicrobial resistance (AMR) is a major global challenge that threatens the resilience of our food supplies, including seafood, as resistance reduces treatment options when disease outbreaks happen. Read more

Impact of grain roughness on porous media flows under conditions relevant to the subsurface

These projects are open to students worldwide, but have no funding attached. Therefore, the successful applicant will be expected to fund tuition fees at the relevant level (home or international) and any applicable additional research costs. Read more

Integrative approach to valorise vegetable waste

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. Read more

Decarbonisation of the Food System

As the world transitions to a low carbon economic system, dramatic changes will be required across the all sectors. The food system, which is currently estimated to be responsible for 20-30% of global greenhouse gas (GHG) emissions, is one where particular urgency is required. Read more

Modulation of fortified foods for older adults

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. Read more

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