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We have 17 Food Sciences PhD Projects, Programmes & Scholarships PhD Projects, Programmes & Scholarships in Reading
Food Sciences PhD Projects, Programmes & Scholarships PhD Projects, Programmes & Scholarships in Reading
We have 17 Food Sciences PhD Projects, Programmes & Scholarships PhD Projects, Programmes & Scholarships in Reading
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Shining a (blue) light on Campylobacter: Exploiting an innate vulnerability to photodynamic killing
Project Overview. Campylobacter jejuni is a microaerophilic Gram-negative pathogen that causes human campylobacteriosis, one of the most widespread zoonotic enteric diseases worldwide. Read more
The relationship between dietary micronutrients (e.g. iron, zinc and vitamins), and the gut microbiota: Can dietary micronutrient regime be exploited to support gut health?
The gut microbiota has a significant influence on host health, including nutrition, development of the immune system, infection… Read more
Nutritional immunity: the battle for iron between host and pathogen
The innate immune defence system responds to bacterial infection by reducing the amount of available iron to restrict bacterial growth. Read more
High moisture extrusion technology assisted by enzymatic protein-protein crosslinking approach to improve the texture quality of plant-based meat analogues and eliminate the need for additives
We are looking for applicants with a degree in food science, food technology, food processing, food engineering, or similar applied undergraduate discipline. Read more
Prebiotics and synbiotics for human health - converting biomass into functional food ingredients
Prof. Rastall is interested in research in the area of prebiotic oligosaccharides, synbiotic combinations with probiotics and the impact of structure on the gut fermentation of carbohydrates. Read more
Integrative approach to valorise vegetable waste
The FAO estimates that around one third of all food produced worldwide is not consumed, which represents around 1.3 billion tons per year, and is wasted throughout the whole food chain, from farmers to consumers. Read more
Modulation of fortified foods for older adults
Protein requirements increase with age as protein can help minimise sarcopenia and improve immunity. However protein fortified foods are often poorly accepted by older adults and can lead to numerous negative sensory attributes. Read more
Editing out insecticide use: Use of gene editing Eruca sativa for more effective biofumigation
We are looking for applicants with an interest in agricultural sciences and genetics. Read more
Using campus catering to improve the health and well-being of university students
The university of Reading as adopted the Menus of Change principles into it's campus catering. Read more
Appetite across the lifespan
"Appetite research is of importance at key stages of the lifespan for different reasons. In infancy, childhood, and adolescence developing healthy eating behaviours can lead to healthy habits and diets that carry through into adulthood. Read more
A Nutrigenetics approach to study the impact of genetic and dietary factors on cardiometabolic disease outcomes
We are seeking a highly motivated candidate for a PhD project that will focus on genetic and nutritional epidemiology and statistical genetics. Read more
Extracellular vesicles in health and disease
Endothelial dysfunction (ED) is associated with classical and emerging risk factors of cardiovascular disease (CVD), correlates with disease progression and is an independent predictor of the risk of future cardiovascular events. Read more
Structure-function relationships governing polyphenol bioactivity with respect to plasma membranes
This project aims to investigate polyphenol binding to lipid membrane surfaces with a view to understanding how polyphenol structure and aggregation within the gastrointestinal tract (GIT) affects the bioavailability of these nutraceuticals. Read more
Project at University of Surrey: Filling the fibre gap: functional and metabolic potential of high amylose wheat
We are looking for a student with a degree in food science and nutrition, with a keen interest in learning new laboratory and clinical techniques. Read more
Decarbonisation of the Food System
As the world transitions to a low carbon economic system, dramatic changes will be required across the all sectors. The food system, which is currently estimated to be responsible for 20-30% of global greenhouse gas (GHG) emissions, is one where particular urgency is required. Read more
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