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Exploring the transient changes in frozen dough structure on micro and meso scales


   Department of Food and Nutritional Sciences

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  Dr J Rodriquez Garcia, Dr Colette Fagan  No more applications being accepted  Funded PhD Project (Students Worldwide)

About the Project

This is an exciting opportunity to conduct a PhD project that will be conducted in collaboration between AB Mauri and University of Reading. Frozen dough has been widely used in the food industry as it can reduce costs, waste and facilitate centralisation and efficiency of the production. Although the freezing process and frozen storage could extend the shelf-life of the products, they cause disruption of gluten strength and yeast viability due to the formation of ice crystals. The principle aim of this project is to explore and develop fundamental understanding the relationships between freezing conditions, structural changes and properties development of dough and bread during frozen storage, defrosting and baking.

The student will be based in the Department of Food and Nutritional Science (UoR), but it will also collaborate with colleagues in crop (cereal) science. The student will be also supervised by researchers at AB Mauri and will be doing placements during their studentship at AB Mauri (MRT) Research Centre (The Netherlands). 


Funding Notes

"• Starts September/October 2022
• It is a 3 year award (3 year experimental work, with potential to extend to a 4th year to write up the project)
• Funding covers full tuition fees, stipend, research and training support."
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