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Circular eating: Revalorisation of food waste for the production of healthy, nutritionally-dense and sensory-acceptable food products


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Dr Maria Dermiki No more applications being accepted Competition Funded PhD Project (Students Worldwide)

About the Project

Postgraduate research student position in Circular eating: Revalorisation of food waste for the production of healthy, nutritionally-dense and sensory-acceptable food products

A third of all food produced globally for human consumption is either lost or wasted from farm to the fork, with 30% of these losses generated during production and processing. The sector with the highest reported losses is the fruit and vegetable sector (i.e. peels, skins, cores, leaves, seeds) where according to FAO 45% is lost from farm to fork. Although currently undervalued, the waste generated from the fruit and vegetable sector often represents nutritionally dense material (i.e. macronutrients, vitamins and minerals) as well as a myriad of secondary metabolites, known as phytochemicals, which are often renowned for their purported health promoting benefits. To this end, further emphasis on the exploitation of renewable and edible food waste is necessary, thus leading to the development of healthy food products, as well as the implementation of new waste management strategies.

The aim of this project will be to explore the use of waste generated during fruit and vegetable production, in order to develop foods nutritionally-dense and sensory-acceptable by the consumers, in an attempt to close the circle of the supply chain.

The successful candidate will work under the supervision of a cross-disciplinary team of collaborators in IT Sligo, GMIT, and will avail of a wide range of expertise in Food Chemistry, Food Processing, Product Development, Human Nutrition and Sensory and Consumer Science.

Candidate selection criteria:
• BSc Honours (NFQ Level 8) degree in Food Science/Human Nutrition or a related discipline, including but not limited to: Sensory and Consumer Science, Product Development, Bioscience, with a minimum of second class honours (2:1) or equivalent.
• Good communication and interpersonal skills
• Interest in cross-disciplinary research in Food Science and Human Nutrition
• Excellent oral and written communication skills
• Analytical skills

• Knowledge of statistics, design of experiments and design of questionnaires
• Ability to critically evaluate scientific methodology and data
• Ability to work independently and as a member of a team

FUNDING SOURCE: CUA Bursary 2020 with a maintenance grant of €13,000 p.a. and up to €4,000 p.a. for expenses as approved. Tuition fees (currently €819 p.a.) will be paid by the Institute for all holders of student bursaries. Students are required to pay their registration fee. The registration fee for 2018-2019 is €3,000 p.a.

DURATION: Funding will be initially for a maximum of 2 years full time Master’s registration. This research has potential to transition into a PhD up to a maximum of 4 years.

To Apply
Please send by email to Dr Maria Dermiki, ([Email Address Removed]) and CC Veronica Cawley [Email Address Removed]
1) A detailed cover letter
2) A full curriculum vitae
3) Academic transcripts for each year of study
4) Contact details of two academic referees

Applicants whose first language is not English must submit the original certificate of completion of an English test.

Please insert the subject line ‘IT Sligo CUA Bursary 2020’ with your electronic correspondence.

Closing Date for Applications: 17:00 local time, 21st of September 2020

Funding Notes

See Above
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