Nutritional enhancement of foods through the control of aroma and taste availability – BBSRC iCASE, Nestle PhD Studentship

This PhD studentship is funded by BBSRC & Nestle UK and will be located at the University of Nottingham Biosciences Campus (Sutton Bonington). Within this PhD we aim to explain how flavour is released from foods during chewing (mastication). Comminution is the breakdown of foods into particulates that interact both with saliva and the surfaces of the oral cavity, the process of flavour release during this short time frame is complex and while mechanistically it is understood, the true impact on sensory perception is currently unexplained in many foods.

Within this PhD you will both explain how aroma and taste is released from food systems using state of the art real time gas phase mass spectrometry (MS/MS-NOSE) for aroma release and liquid chromatographic techniques for tastant release. You will then use this information to explain consumer and sensory findings and apply this to real challenges within an industrial environment.

This PhD is an amazing opportunity to both develop high level analytical skills, work within a world leading research team and apply your findings to real commercial challenges during your placement at Nestlé.

Year 1 - Explain the role of gelling agents and gel structures on aroma release and perception
Year 2 - Explain the role of inclusions on tastant release and perception (6-12 months placement)
Year 3 - Explain the role of product –consumer interactions on aroma and tastant release and perception)
Year 4 – Consolidation of studies, publication of work, and preparation of thesis

Qualifications: B.Sc Hons (1st or 2:1) in a suitable biological science discipline. Candidates must meet the University’s minimum English language requirement. Due to the nature of funding, applicants must meet the eligibility criteria set by the BBSRC for ICASE studentships.

Stipend: The successful candidate will receive a tax-free stipend of £17,796 pa

The University of Nottingham (UoN) is a research active Russell Group University. The School of Biosciences is one of the lead research groups (REF 2015) within UoN focussing its research on the sustainable provision of a safe and secure supply of nutritious food.

Nestlé is the world’s largest food manufacturer and the leading Nutrition, Health and Wellness Company. Based in York, Nestlé’s Product Technology Centre (NPTC) is part of a global network of Research Centres, with the York site focusing on excellence in confectionery worldwide. As an NPTC PhD student you will be part of a community of 15-20 students based at top UK and overseas universities. To complement your university-based research training we offer you soft skills and industrial training that will enhance your readiness for employment. As part of this training we offer 6-12 months of placements at our centre in York and a stipend enhancement.

If you are interested in applying please send a two page CV to [Email Address Removed] by 31 October 2016.

Further information can be found on Dr Ian Fisk and Nestle UK at:

nottingham.ac.uk/biosciences/people/ian.fisk
http://www.nestle.co.uk/