University of Nottingham, School of Biosciences in collaboration with Unilever and Rothamsted Research International
There is increasing demand for more sustainable and healthier alternatives to dairy products. The microstructure and composition of milk fat globules (MFGs), the natural lipid droplets dispersed in milk, determine their functional role in food manufacture and their contribution to product quality. Whilst plant-derived lipid droplets (oleosomes/oil bodies) have been less studied than MFGs, pioneering work at Nottingham University has shown them to be a sustainable, oxidatively stable and nutritious ingredient. Oleosomes are therefore attracting much interest in the food sector globally, but little is known about their physical properties. This work will identify the relationship between oleosome composition and microstructure, and their physical properties in model food systems and in-mouth.
The successful candidate will become part of the “Food Structure and Biomaterials” research group at the University of Nottingham. We are a community of researchers from a range of scientific disciplines, based in the ‘Division of Food, Nutrition, and Dietetics’. This group shares best practice and promotes a culture of mutual support in all aspects of the research journey. Intact oleosomes will be recovered from a range of oilseeds; their morphology and interfacial properties will be characterised using our state-of the art equipment. The performance of oleosomes and MFGs, both during model manufacturing processes and in-mouth, will be compared. At Rothamsted you will determine the detailed composition of oleosomes, using their excellent analytical facilities, including SPE, HPTLC, HPLC, GC-MS, GC-FID, and LC-ESI-MS/MS (QTRAP).
This PhD is supported by Unilever, one of the world’s leading suppliers of Food, Home and Personal Care products which reach 2 billion consumers a day in over 190 countries. The successful candidate will work a 3-month placement with the Foods & Refreshment (F&R) Science & Technology team at Colworth, UK, with access to analytical techniques and ice cream production in the pilot plant.
Applicants should have, or expect to achieve, at least a 2:1 Honours degree (or equivalent) in a science degree. For example: Biochemistry; Chemistry; Physics; Pharmacy or Food Science.
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