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Developing a Satiety Map of the UK diet

Project Description

Food composition data are now widely available and can be found on food labels. Consumers have a broad concept of the composition of foods and their risk profiles for health (2). But there is no equivalent reference system relating what is in foods to measured satiety or how consumers experience or perceive the satiating properties of different foods. In fact, there is a lot of mis-information available to consumers through the popular media regarding foods that are most filling, satiating or that will promote weight loss.

This project is using a biopsychological approach to better understand how nutritional characteristics of common foods and consumer perceptions of those foods influence mechanisms of appetite and food intake control.

Initial work has developed a system that enables comparisons of how foods and their composition are linked to consumer perceptions of foods in terms of satiety and their value for weight management (3).

This Satiety Map (SatMap) system developed as part of this PhD will be applied to a range of consumer groups (including those trying to manage their weight), a wider range of foods, representative of those available to the general population, and will be validated by direct measures of satiety. We hope that future developments will lead to a reference system that is able to inform people of the value of specific foods for managing satiety and their body weight.

This project will link objective measures of food composition and satiety to self-report food perceptions, appetitive traits and dietary intake in the context of measured energy balance behaviours with particular reference to weight management.

The student will be based in the Human appetite and Energy Balance Research unit, School of Psychology, University of Leeds. Training will be provided in the relevant technical areas. The student will join the existing Appetite Control and Energy Balance team including three professors, two post-doctoral researchers and 4 PhD students.

You should hold a first degree equivalent to at least a UK upper second class honours degree in a relevant subject. This project would suit an applicant with a strong background in computational statistics/bioinformatics and training in a health sciences research field such as, exercise physiology, health psychology, public health, behaviour change or similar.

Candidate whose first language is not English must provide evidence that their English language is sufficient to meet the specific demands of their study, the Faculty minimum requirements are:

• British Council IELTS - score of 6.5 overall, with no element less than 6.0
• TOEFL iBT - overall score of 92 with the listening and reading element no less than 21, writing element no less than 22 and the speaking element no less than 23.

How to apply:
To apply for this project applicants should complete a Faculty Scholarship Application form using the link below and send this alongside a full academic CV, degree certificates and transcripts (or marks so far if still studying) to the Faculty Graduate School at

We also require 2 academic references to support your application. Please ask your referees to send these references on your behalf, directly to by no later than Thursday 26 March 2020.

Any queries regarding the application process should be directed to

Funding Notes

The scholarship will attract an annual tax-free stipend of £15,009 for up to 3 years, subject to satisfactory progress and will cover the tuition fees at the UK/EU rate. This is an Industry-funded scholarship.


1. Buckland NJ, Dalton M, Stubbs RJ et al. (2015) Associations between nutritional properties of food and consumer perceptions related to weight management. Food quality and preference 45, 18-25.
2. Stubbs J (2013) Consumer understanding of satiation, satiety and related health claims. In Satiation, Satiety and the Control of Food Intake, pp. 342-356: Elsevier.
3. Buckland NJ, Stubbs RJ, Finlayson G (2015) Towards a satiety map of common foods: Associations between perceived satiety value of 100 foods and their objective and subjective attributes. Physiology & behaviour 152, 340-346.

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