We have 13 Food Production PhD Projects, Programmes & Scholarships for Self-funded Students in the UK

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Food Sciences

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United Kingdom

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I am a self funded student


Food Production PhD Projects, Programmes & Scholarships for Self-funded Students in the UK

We have 13 Food Production PhD Projects, Programmes & Scholarships for Self-funded Students in the UK

Measuring and Modelling Confectionery Fat behaviours during chocolate processing

One full scholarship is available in the School of Food Science and Nutrition in 2024/25. This scholarship is open to UK and international applicants and covers UK tuition fees plus £19,237 maintenance per year (plus enhanced top-up stipend of £1,700 per year). Read more
Last chance to apply

Agri-Food Sector Supply Chain Resilience

Project objectives. To better understand the changing needs of companies in the agri-food sector as they face tensions with Just-in-Time systems in terms of building supply chain resilience, particularly regarding inventory management and forecasting. Read more

Self-Funded PhD Opportunities in Baking Science and Technology

Are you passionate about the science and technology of baking and eager to advance your research career? London South Bank University is pleased to offer self-funded PhD opportunities in Baking Science and Technology for motivated and talented qualified individuals. Read more

Impact of grain roughness on porous media flows under conditions relevant to the subsurface

These projects are open to students worldwide, but have no funding attached. Therefore, the successful applicant will be expected to fund tuition fees at the relevant level (home or international) and any applicable additional research costs. 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

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
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