This work aims to investigate the cross-cultural differences in dairy food consumption between England and France with a particular focus on understanding the factors that affect consumption, understanding the barriers and facilitators to increasing consumption, and developing strategies for change.
In 2015, the United Nations General Assembly set 17 sustainable development goals for countries around the world to work towards for 2030. Three of these goals: Responsible consumption and production; Climate action; and Good health and well-being; are directly addressed by increasing the consumption of more sustainable diets across the world. Consumption of animal products, such as eggs and dairy foods, which are nutrient dense and with lesser environmental impact than the consumption of animals, are crucial to maintain good health on a more sustainable diet. Animal products such as dairy foods are good sources of high-quality dietary protein and a variety of micronutrients important for optimal growth and functioning. They also range widely in taste, texture and culinary use. Culture and tradition may also explain the low consumption of certain dairy foods compared to others. Notably, the French diet is dominated by the consumption of softer dairy foods - yoghurt and soft cheeses, such as Camembert, Brie, and Roquefort, while the English diet is dominated more by the consumption of milk and hard cheeses, such as Cheddar, Cheshire and Stilton. From a sustainability perspective, the consumption of milk, yoghurt and soft cheeses is more sustainable than the consumption of hard cheeses, yet strategies for changing preferences and uses are yet to be explored.
The work will be undertaken in a series of studies, to be conducted in England and France, involving both qualitative, questionnaire and experimental methodologies. Study 1 will utilise National Food Consumption databases to identify key differences between existing English diets, French diets and modelled sustainable diets (9), to understand national dietary patterns for dairy foods and opportunities for change. Study 2 will use qualitative methods to explore all barriers, facilitators, concerns and perceived benefits to increasing dairy food consumption in England and France. This qualitative work conducted in England, will be replicated in Lyon, France, to recognise cultural differences.
Study 3 will then aim to directly relate the outcomes of Study 2 to dairy intakes. The work will be undertaken using a large online and postal questionnaire study to investigate barriers and facilitators to increasing dairy food intakes in wider and representative English and French populations. Strategies for change will be suggested, based on the outcomes of the questionnaire. One strategy related to dairy intake within a meal context will be developed in full, and finally Study 4 will test the value of the strategy for changing dairy food intakes. This pilot study will be conducted in France in a specialised ecological but controlled eating environment (Research Centre facilities, Lyon) at the end of the work programme.
How to apply:
Applications are made via our website using the Apply Online button below. If you have an enquiry about this project please contact us via the Email NOW button below, however your application will only be processed once you have submitted an application form as opposed to emailing your CV to us.
Candidates for a PhD Studentship should demonstrate outstanding qualities and be motivated to complete a PhD in 4 years and must demonstrate:
• Outstanding academic potential as measured normally by either a 1st class honours degree (or equivalent Grade Point Average (GPA) or a Master’s degree with distinction or equivalent • An IELTS (Academic) score of 6.5 minimum (with a minimum 6.0 in each component, or equivalent) for candidates for whom English is not their first language and this must be evidenced at point of application.
The project is based in England and France, thus you must be willing and able to travel and work in both locations. You do not need to be bilingual, but the final award will be made in English, and a working knowledge of and willingness to learn French will be desirable.
Funded candidates will receive a maintenance grant of £15,225 per year to contribute towards living expenses during the course of your research, as well as a fee waiver for 36 months.