The Food Consortium CTP is looking for a PhD candidate for the BBSRC funded project on the design of vegan/low carbon footprint chocolate. The Food Consortium CTP comprises four major food manufacturers together with the largest UK-based independent science and technology provider and trainer for the food industry (Campden BRI), and the Haydn Green Institute (Nottingham University Business School).
Finding sustainable sources of edible fats has recently become a major goal for the food industry and for the chocolate sector in particular. Meeting consumer demands for vegan products and finding low carbon alternatives for cocoa and palm oil are only few of the reasons for this industrial need. However, identifying new materials replicating exactly the functionality of traditional fats, in terms of taste, texture, mouthfeel and processing, is challenging. In fact, the crystal structure of chocolate has a strong effect on the organoleptic properties of this food product, and the type and nature of the fats used for its formulation might dramatically alter its crystallization behaviour. In this project, we will focus on understanding the crystallization behaviour of relevant plant-based fats for the production of vegan/low carbon footprint chocolate.
During the project, the prospective student will gain experience in soft matter characterization techniques such as small angle X-ray scattering, differential scanning calorimetry and confocal Raman microscopy. The research is part of an ongoing international collaboration between the University of Leeds, the Politecnico of Torino (Italy) and Nestle R&D (UK and Switzerland).
Detailed description:
The Food Consortium CTP is looking for a PhD candidate for the BBSRC funded project ‘Understanding plant-based fat crystallization for the design of vegan/low carbon footprint chocolate’.
The Food Consortium CTP comprises four major food manufacturers together with the largest UK-based independent science and technology provider and trainer for the food industry (Campden BRI), and the Haydn Green Institute (Nottingham University Business School).
This industry-led collaborative programme will develop highly skilled PhD researchers and provide an innovation ecosystem through collaboration and partnership. As a successful PhD candidate, you will be part of a larger cohort of students with the opportunity to form strong links to industry and be part of a supportive network of peers, academic supervisors, industrial supervisors, and training partners.
Business facing training will include concepts and issues to consider when commercialising early-stage science and technology, using tools to help evaluate innovation and commercialisation strategies.
About the project
Finding sustainable sources of edible fats has recently become a major goal for the food industry and for the chocolate sector in particular. Meeting consumer demands for vegan products and finding low carbon alternatives for cocoa and palm oil are only few of the reasons for this industrial need. However, identifying new materials replicating exactly the functionality of traditional fats, in terms of taste, texture, mouthfeel and processing, is challenging. In fact, the crystal structure of chocolate has a strong effect on the organoleptic properties of this food product, and the type and nature of the fats used for its formulation might dramatically alter its crystallization behaviour. In this project, we will focus on understanding the crystallization behaviour of relevant plant-based fats for the production of vegan/low carbon footprint chocolate.
During the project, the prospective student will gain experience in soft matter characterization techniques such as small angle X-ray scattering, differential scanning calorimetry and confocal Raman microscopy. The research is part of an ongoing international collaboration between the University of Leeds, the Politecnico of Torino (Italy) and Nestle R&D (UK and Switzerland).
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