PhD Studentship - Barriers, facilitators and strategies to increasing milk, yoghurt and soft cheese intakes: A cross cultural perspective
This work aims to investigate the cross-cultural differences in dairy food consumption between England and France with a particular focus on understanding the factors that affect consumption, understanding the barriers and facilitators to increasing consumption, and developing strategies for change.
Background
In 2015, the United Nations General Assembly set 17 sustainable development goals for countries around the world to work towards for 2030. Three of these goals: Responsible consumption and production; Climate action; and Good health and well-being; are directly addressed by increasing the consumption of more sustainable diets across the world. Consumption of animal products, such as eggs and dairy foods, which are nutrient dense and with lesser environmental impact than the consumption of animals, are crucial to maintain good health on a more sustainable diet. Animal products such as dairy foods are good sources of high-quality dietary protein and a variety of micronutrients important for optimal growth and functioning. They also range widely in taste, texture and culinary use. Culture and tradition may also explain the low consumption of certain dairy foods compared to others. Notably, the French diet is dominated by the consumption of softer dairy foods - yoghurt and soft cheeses, such as Camembert, Brie, and Roquefort, while the English diet is dominated more by the consumption of milk and hard cheeses, such as Cheddar, Cheshire and Stilton. From a sustainability perspective, the consumption of milk, yoghurt and soft cheeses is more sustainable than the consumption of hard cheeses, yet strategies for changing preferences and uses are yet to be explored.
This is a fully-funded PhD studentship which includes a stipend of £15,450 each year to support your living costs.
This project is conditional upon the funding being secured.
The closing date for applications is 12 July 2021.
How to apply:
Candidates for a PhD Studentship should demonstrate outstanding qualities and be motivated to complete a PhD in 4 years and must demonstrate:
- Outstanding academic potential as measured normally by either a 1st class honours degree (or equivalent Grade Point Average (GPA) or a Master’s degree with distinction or equivalent
- A degree in Psychology, Nutrition, Food Sciences, or BioMedical Sciences as well as experience of qualitative and quantitative research methods
- An IELTS (Academic) score of 6.5 minimum (with a minimum 6.0 in each component, or equivalent) for candidates for whom English is not their first language and this must be evidenced at point of application.
In addition to satisfying minimum entry criteria, BU will look closely at the qualities, skills and background of each candidate and what they can bring to their chosen research project in order to ensure successful completion.
Applicants will be asked to submit an online application form and a proposal (approximately 1500 words) outlining their understanding of the project for which they are applying, the approach they would envisage taking and what qualities they will bring to the research community.
Please note
The project is based in England and France, thus you must be willing and able to travel and work in both locations. You do not need to be bilingual, the final award will be made in English, and a working knowledge of and willingness to learn French will be desirable.