Indulgence Unveiled: Decoding the Mouth-watering Magic of Cocoa Confections through Exploration of Mouthfeel and Material Properties

Biosciences

Supervisor: A/Prof Gleb Yakubov

Secondary Supervisor: Dr Vincenzo Di Bari, Dr Qi He, Dr Lawrence Harris

Subject Area:Food Sciences, Material Analysis, Surface Chemistry, Sensory Science

Research Title
Indulgence Unveiled: Decoding the Mouth-watering Magic of Cocoa Confections through Exploration of Mouthfeel and Material Properties

Research Description

We invite applications for a fully-funded PhD position that aims to push the boundaries of our understanding of one of the most wondrous food product: chocolate. To make chocolate products healthier, sustainable and affordable, this project focuses on investigating the effect of particle materials properties on the oral processing of oil-based formulations and how this impacts sensory perception of the cocoa-based products.
Particle properties play critical role in quality, nutrition and sensory attributes of a broad spectrum of oil-based foods, including chocolate. By exploring the mechanisms of particle interaction with oral surfaces, the project aims to develop the in-depth biophysical understanding of fundamental processes occurring during food transformations during oral processing. The project takes an interdisciplinary approach, harnessing cutting-edge techniques from the fields of biomolecular characterization, biomaterials and sensory science. By integrating expertise from diverse disciplines, this project has the potential to drive innovation and foster knowledge exchange in the field of sustainable foods.
This exciting collaboration brings together a cross-disciplinary team from the Faculty of Biosciences at the University of Nottingham(1) and Mondelēz(2), a world-leading food company renowned for its global brands, including UK’s favourite Cadbury chocolates.
If you are a motivated and passionate individual with a background in food science, chemical and/or material science/engineering, or related fields, and are eager to make a significant contribution to the field of sustainable foods, we encourage you to apply. PhD candidates joining this project will benefit from state-of-the-art research facilities, such as Biofluidic Microscopy and Tip-enhanced Raman Spectroscopy, as well as a wide range of advanced techniques in material processing, sensory sciences and biochemistry. The Candidates will also benefit from expert supervision and the opportunity to engage with industry partners to translate their research findings into real-world impact.
 
1 Food Structure and Biomaterials Research, School of Biosciences
nottingham.ac.uk/research/groups/food-structure-and-biomaterials
2 Mondelēz
mondelezinternational.com

Keyword Search
Food Science, Engineering, Material Characterisation, Sensory Science, AFM, Raman Spectroscopy

Award Start Date: 01/10/2023

Duration of Award: 48 months

Terms and Conditions

This research studentship is only available to UK citizens and includes payment of tuition fees and a tax-free stipend based on BBSRC rates (currently) .
 
Funding details:
 
This opportunity is open to Home students only. Funding is available for four years from 1 October 2023. The award covers tuition fee (£4,712) at the home rate plus an annual stipend which was (£18,622) for 2023. This is set by the Research Councils.

Applicant Qualification Requirements

1 or 2:1 BSc, MSci, MRes

How to Apply

To apply or any further inquiries, please contact Gleb Yakubov on Gleb.Yakubov@Nottingham.ac.uk
Before applying please check you meet two eligibility criteria: 1) the position is only open to Home students, 2) you need minimum 2:1 undergraduate degree in a relevant area of science or technology, or equivalent qualifications gained outside the UK. If you have a 2:2 or lower, you may still be eligible to apply if a) you have a masters degree in a relevant subject or b) you have three or more years of full-time work experience that is relevant to the subject of the PhD project.

Closing Date: 31/08/2023