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Understanding aroma matrix interactions and their effect on aroma release from model beverages


Department of Chemistry

About the Project

Application details:

Reference number: MT/CM/2021

Start date of studentship: January 21

Closing date of advert: 7th December 2020

Interview date: WC 7th December

Supervisors:
Primary supervisor: Dr Matthew Turner
Secondary supervisor: Dr James Reynolds and Dr Antonio Sullo

An exciting PhD opportunity is available for a 4 year joint industry and EPSRC funded project that will seek to develop an understanding of aroma – matrix interactions. The successful candidate will have the opportunity to work with our industrial partner who is a world leader in beverage manufacture and gain experience in analytical measurement and mass spectrometry through this industrially led measurement challenge.

Loughborough University

Loughborough University is a top-ten rated university in England for research intensity (REF2014). In choosing Loughborough for your research, you’ll work alongside academics who are leaders in their field. You will benefit from comprehensive support and guidance from our Doctoral College to help you succeed in your research and future career.

Find out more: http://www.lboro.ac.uk/study/postgraduate/supporting-you/research/

Full Project Detail

Working together with a global leader in alcoholic beverage manufacture, the objective of this studentship is to develop a strategy that will use hyphenated mass spectrometry methods to probe aroma matrix interactions in alcoholic beverages.

The project will investigate model and real systems for potential aroma-aroma interactions that may affect the partition coefficients and solubility limits that influence aroma compound release in alcoholic beverages. The approach adopted to accomplish this will develop new and novel analytical sampling, preconcentration and analysis techniques, giving the student experience of a wide range of different chromatographic and mass spectrometry methods. These approaches will address the current sensitivity limitations of existing analytical technologies and enable the systematic study of complex aroma mixtures in water and ethanol systems under static and dynamic conditions. A key consideration of this project will be that the methods and technology developed is commercially relevant, so the student will be working closely with our industrial partner to apply the methodologies developed to challenging real-life scenarios.

We are looking for someone to join our diverse team of researchers working in the fields of metabolomics, instrument development and separation science. The idea candidate will have a genuine curiosity, enthusiasm and passion for analytical science. They should demonstrate that they can work independently and part as team. Candidates should have excellent time management and organisational skills. In addition, they should demonstrate a good level of written and verbal communication as the successful candidate will be spending some time with our industrial partner

Find out more

Information about the supervisors and the Department of Chemistry can be found at: https://www.lboro.ac.uk/departments/chemistry/

https://www.lboro.ac.uk/departments/chemistry/staff/academic-research/matthew-turner/

https://www.lboro.ac.uk/departments/chemistry/staff/academic-research/james-reynolds/

Entry requirements

Applicants should have, at least a 2:1 Honours degree (or equivalent) in chemistry or a related subject. A relevant Master’s degree and/or experience in one or more of the following will be an advantage: Food and flavour science and or Mass spectrometry

Funding information

The studentship is for 4 years and is intended to start in January 21. The studentship provides a stipend of £15,285 per annum plus tuition fees at the UK/EU rate.

Contact details

Name: Dr Matthew Turner
Email address:
Telephone number: 01509 222590

How to apply

All applications should be made online at http://www.lboro.ac.uk/study/apply/research/. Under programme, select

Please quote reference: MT/CM/2021

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