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  Use of Fermentation to solve current Food Science, Food Formulation and Sustainability challenges

   Faculty of Environment

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  Dr Célia Ferreira  Applications accepted all year round  Self-Funded PhD Students Only

About the Project

The use of fermentation by humans dates from ancient times -8000BC- in the search for shelter and food. Fermentation is used nowadays in various areas. This project aims to use fermentation to solve key challenges in Food Science, Food Formulation and Food Sustainability. 

My lab research sits at the intersection of Food Science, Health and Sustainability. We are passionate to apply microbial fermentation to solve current Food Science, Food Formulation and Sustainability challenges.

More sustainable food sources but healthy and nutritious, agro-food waste streams revalorization, novel approaches to food formulation like fat replacement, mask of flavours and odours, microbiome modulation, extension of shelf life are just examples of key challenges that can be addressed by microbial fermentation.

We have a collection of yeast species in the lab that can be used to contribute on a solution for many of those challenges. Some can grow in poor carbon sources such as organic wastes at high yields, so great amount of biomass, others producing important metabolites, like oleaginous yeasts, or metabolizing undesirable compounds (that lead to off flavour and off odours) that arise on the production of plant-based products, among many other possibilities

The aim of these 4 PhD projects is to identify the proper yeast to solve each of those key challenges. The work will be mostly developed at the School of Food Science and Nutrition (continuously ranked 1st School in Food Science in UK) but due to the strong interdisciplinary nature of the research diverse collaborations (and possible secondments) with UK and International research groups as well as with Food Industries are anticipated, providing the ideal environment to enhance the career perspectives and employability of the candidate. The student will be expected to attend and present work at national and international scientific meetings. In addition, training in generic transferable and professional skills is also available in the University of Leeds. 

How to apply

Applications will be considered on an ongoing basis. Potential applicants are strongly encouraged to contact the supervisors for an informal discussion before making a formal application. We also advise that you apply at the earliest opportunity as the application and selection process may close early, should we receive a sufficient number of applications or that a suitable candidate is appointed.

Please note that you must provide the following documents at the point you submit your application:

  • Full Transcripts of all degree study or if in final year of study, full transcripts to date
  • Personal Statement outlining your interest in the project
  • CV
  • Funding information including any alternative sources of funding that you are applying for or if you are able to pay your own fees and maintenance
Agriculture (1) Biological Sciences (4) Food Sciences (15)

Funding Notes

UK-rated students: The Leeds Doctoral Scholarships and Leeds Opportunity Research Scholarship are available to UK applicants. The Bell Burnell Scholarship Award is available to support applicants who are from groups that are currently under-represented in physics (awarded by the IOP). Alumni Bursary is available to graduates of the University of Leeds.

Where will I study?

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