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We have 12 Physical Chemistry (food engineering) PhD Projects, Programmes & Scholarships

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Physical Chemistry (food engineering) PhD Projects, Programmes & Scholarships

We have 12 Physical Chemistry (food engineering) PhD Projects, Programmes & Scholarships

Green methods to revalorise wastes: transformation into sustainable materials and chemicals

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

Particle properties by design

  Research Group: School of Chemical and Process Engineering
This interdisciplinary project presents an exciting opportunity for an ambitious scientist or engineer to work across the boundaries of chemistry, physics and engineering, with opportunities to develop a broad portfolio of skills. Read more
Last chance to apply

Knowledge-based Design of Dental Surfaces to combat Oral Biofilms

This 4-year BBSRC PhD studentship is a collaboration between University of Liverpool & Unilever R&D. Oral diseases are among the most common noncommunicable diseases worldwide, affecting an estimated 3.5 billion people. Read more

A 3D-Printed Blood-Brain-Barrier-on-a-Chip for Agrochemical Permeability Studies – CASE Studentship

The blood-brain barrier (BBB) tightly regulates the flow of material between the bloodstream and the brain. One of the big problems faced by a range of sectors, from pharmaceuticals to agrochemicals, is understanding how compounds interact with and cross this barrier. Read more

Drop Impacts on Microstructured Surfaces

How can we control droplets as they land on surfaces, roll over, or spread across surfaces? Understanding and management of droplet dynamics are of critical and increasing importance due to their relevance in areas such as climate physics, disease transmission, food production, and heat transfer technologies. Read more

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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