PhD scholarship on “Food emulsion formulation for optimal drying and rehydration”

Wetting and hydration of dehydrated heterogeneous food products is a key factor conditioning product performance and consumer experience. Previous studies highlighted the complex phenomena at stake during the hydration of amorphous carbohydrates [1, 2] and the impact on wettability [3].

This PhD project will consider holistically the drying of food emulsions, characterise the resulting surface properties and the subsequent hydration performance, in view of understanding better the impact that the emulsion properties have on these processes. Microfluidics will be used to control precisely the emulsion properties.

The ideal candidate has a background in physics, chemical or food engineering and is capable of developing original experiments and a theoretical description of the physical phenomena at stake. A previous experience in drying, microfluidics or interfacial science is an asset.

Applications should include evidence of meeting U.Surrey’s “English language requirements for postgraduate applicants” and in particular the IELTS level (6.5 overall with no component lower than 6.0) or equivalent certification [4].

Applications will be considered on a rolling basis. Applicants should send their CV and covering letter before March 13th to:

Dr. Marco Ramaioli
Senior Lecturer
CPE, Faculty of Engineering and Physical Sciences, University of Surrey, UK.

email: [Email Address Removed]