About the Project
This project is recruiting to a 1st April 2017 start.
The aim of this collaborative project is to build on previous research in Teagasc and IFR to develop biorefining approaches for (a) The extraction of potentially high value components such as functional phytochemicals from apple pomace and rheologically active polysaccharides from brewers’ spent grain, and (b) The pretreatment (steam explosion), ultrasound assisted enzymatic saccharification and (yeast) fermentation of the residual Lignocellulosic material in order to produce ethanol and other industrially relevant platform chemicals. This will underpin economic competitiveness in the cider and brewing industries by complete utilisation of waste, i.e. first by recovering bioactive phytochemicals followed by conversion of the remaining residues to biofuel.
The student will become experienced in the stabilisation, fractionation and bioconversion of a range of biomass sources, analytical procedures, and fermentation technologies. Students with interests in biorefining, processing, food structure and microbiology are particularly encouraged to apply.
Teagasc Food Research Centre (TFRC), Ashtown,Dublin part of Teagasc – the Irish Agriculture and Food Development Authority, undertakes public scientific research and provides technological services to the food industry with emphasis on functional foods, dairy, food ingredients and formulated foods and beverages. The programme consists of fundamental and applied research, technology transfer, industrial consultancy and training under the overall umbrella of an innovation management strategy.
The work will be carried out in collaboration with Institute of Food Research (IFR), Norwich, UK. The PhD student will be based in TFRC Ashtown, Dublin, Ireland but spend 2/3 of the project at IFR, Norwich, UK. The PhD will be awarded by the University of East Anglia, UK.
Teagasc supervisor: Dr. Dilip Rai, TFRC, Ashtown,Dublin Ireland
Academic supervisor: Dr Keith Waldron, IFR, Norwich, UK
Qualification required:
Good honours degree in Chemistry, Biochemistry, Food Chemistry, Food and Nutritional Sciences or related discipline. Knowledge in chromatography, spectroscopy, microscopy or biochemical assays desirable. The normal academic qualification expected for a PhD studentship is an Upper Second Class (Hons) Degree (2i or equivalent). All application forms should be accompanied with copies of degree transcripts (translated into English) in order for the Graduate Studies Office to make a decision on academic eligibility.
For further information and to apply, please visit the ’How to Apply’ page on our website:
http://students.ifr.ac.uk/how-to-apply/
Funding Notes
This PhD project is awarded with a 3-Year funded Walsh fellowship. The Walsh Fellowship will cover Home/EU level tuition fees and will pay a stipend rate of £14,296 pa (2016/7 rate) for the 3 years of funding. International students are eligible for the funding but will need to find their own support to cover the extra tuition fees chargeable to overseas students. (Tuition fee rates for 2016/7 for UK/EU students will be £4,121.00, for international students it will be £17000.00).