The Food Consortium CTP is an industry-led collaborative programme that aims at developing highly skilled PhD researchers and providing an innovation ecosystem through collaboration and partnership between four major food manufacturers, together with Campden BRI and the Haydn Green Institute (Nottingham University Business School). As a successful PhD candidate, you will be part of a larger cohort of students with the opportunity to form strong links to industry and be part of a supportive network of peers, academic supervisors, industrial supervisors, and training partners.
This is an exciting opportunity to conduct a PhD project in collaboration between Samworth Brothers and the University of Reading. The food industry is exploring and rapidly incorporating into their products protein-rich ingredients. The demand for proteins has increased due to several reasons, among them a growing population, socio-economic changes (increase in income) and increased awareness of the contribution of proteins in healthy diet and aging. Sources for new proteins that are of interest for this project are UK-grown protein crops (cereals and legumes), quality protein from secondary streams (agro-industrial by-products), and products obtained from microorganisms (bacteria, fungi or microalgae).
The aim of this project is to evaluate the potential of alternative protein sources for food product reformulation by assessing the impact of processing operations in the product properties (physical and nutritional properties) and consumer perception of its texture, taste and flavour.
The student will be based in the Department of Food and Nutritional Science (UoR) and will collaborate with colleagues in the Chemistry department. They will be supervised by researchers at Samworth Brothers and will be doing placements during their studentship at Samworth Brothers.
To apply for this project then please follow this link: https://www.reading.ac.uk/graduate-school/doctoral-opportunities/how-to-apply and guidelines provided quoting the reference GS23-025
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