PhD Studentship in Molecular Simulations of Food Biotribology

Applications are invited for a research studentship in the field of Molecular Simulations of Food Biotribology, leading to the award of a PhD degree.  The post is supported by a bursary and fees (at the UK student rate) provided by the Mechanical Engineering Department, and it is open to ‘home’ students: https://www.imperial.ac.uk/study/pg/apply/fees/fee-status/. The project will be supervised by Dr James P. Ewen, Dr Marc Masen, Prof. Philippa Cann (Tribology Group), and Prof. Maria Charalambides (Soft Solids Group).

The project will involve applying molecular dynamics simulations to study food biotribology inside the mouth. This is important because friction and lubrication play a crucial role in determining the sensory attributes and perceived quality of food products. Coarse-grained molecular models of biological surfaces in the mouth (e.g., tongue, palate, and teeth), saliva (water, electrolytes, and mucus), and specific food components (e.g., proteins, lipids, and carbohydrates) will be developed. These models will then be used in non-equilibrium molecular dynamics (NEMD) simulations to study the rheology and friction of food components under physiological conditions representative of chewing and swallowing. We will incorporate information from the molecular simulations into larger-scale models, such as the finite element method (FEM). The developed models will be validated against experiments to measure the wettability and friction of food formulations using biomimetic surfaces.

The proposed project will contribute to the fundamental understanding of food biotribology, addressing key challenges in food science and technology. By elucidating the molecular basis of sensory perception and mouthfeel, the findings will facilitate the design of healthier, more appealing food products with enhanced nutritional value and consumer acceptance. Furthermore, the insights gained from this project can be extended to other applications, such as oral medicines and protein shakes, where biotribological interactions inside the mouth also play a crucial role in product performance and consumer satisfaction.

You will be an enthusiastic and self-motivated person who meets the academic requirements for enrolment for the PhD degree at Imperial College London. You will have a first or upper second-class honours degree in mechanical engineering, bioengineering, chemistry, physics, materials science, or a related subject, and an enquiring and rigorous approach to research together with a strong intellect and disciplined work habits. Good team-working, observational and communication skills are essential. An interest in advanced multi-scale modelling is desirable.

To find out more about research at Imperial College London in this area, go to:

https://www.imperial.ac.uk/mechanical-engineering/research/

https://www.imperial.ac.uk/tribology/

https://www.imperial.ac.uk/mechanical-engineering/research/mechanics-of-materials/composites-adhesives-and-soft-solids/soft-solids/

For information on how to apply, go to:

http://www.imperial.ac.uk/mechanical-engineering/study/phd/how-to-apply/

For further details of the post, please contact Dr James P. Ewen j.ewen@imperial.ac.uk. Interested applicants should send an up-to-date curriculum vitae to Dr Ewen. Suitable candidates will be required to complete an electronic application form at Imperial College London for their qualifications to be addressed by College Registry.

Closing date: until post filled