The global vegan cheese market size is expanding rapidly with increased acceptance of veganism and "Flexitarians" among millennial consumers fuelling this demand, through rising awareness of environmental, ethical or health concerns. But are vegan cheeses really healthier? They are usually a mixture of starch and coconut oil, responsible for a high fat saturated fat content and carbohydrates, with less protein and minerals than equivalent dairy cheeses.
The market for vegan cheese requires cheeses in different forms, for a variety of applications. As with dairy equivalents, the range of applications require cheeses with different properties, tastes and textures to melt, grate and slice. However, if vegan cheese is going to successfully compete with dairy products, a better understanding of factors that impact on these properties is required. The microstructure and how the components interact is unknown, in stark contrast to the significant body of research on dairy cheese.
The aim of this project is to gain a more holistic understanding of how process and formulation influence the microstructure, composition and function of vegan cheese. Confocal laser scanning microscopy, texture analysis and other analytical techniques would be used in the analysis. This work would benefit the industry considerably, with a view to increasing the knowledge of how to address the challenges with current vegan cheese, as well as providing insights of how to produce a product with improved health and sustainability credentials with a physiochemical properties that the consumer expects, delivering dairy cheese like characteristics.
Applications are invited for a self-funded PhD in The National Centre of Excellence for Food Engineering (NCEFE) in conjunction with the Department of Biosciences and Chemistry and Food and Nutrition.
NCEFE conducts research activity in a number of key areas including:
- Healthier lives
- Food system sustainability
- Feeding a growing population
- Digital connectivity
https://www.shu.ac.uk/national-centre-of-excellence-for-food-engineering
Eligibility
Applicants should hold a BSc (1st or 2:1) honours degree (or equivalent) in food science, biochemistry, chemical engineering or a related area. An MSc qualification in a related area is desirable.
International candidates are required to provide an IELTS certificate with a score of at least 6.5 (CHANGE TO 7.0 IF COMPUTING) overall, and a minimum of 6.0 in all components. For further information on English Language requirments, please click here
For further details on entry requirements, please click here
How to apply
All applications must be submitted using the online application form. To apply, click here.
We strongly recommend you contact the lead academic, Dr. Caroline Millman ([Email Address Removed]), to discuss your application.
Continue with Facebook
