PhD Studentship: Formation and Performance of edible Oleogels for Applications in the Food Industry

Fats are important dietary components providing 25–30% of our daily energy intake. However, fats can also be controversial, with excessive consumption of trans and saturated fats (in particular) being linked to a number of conditions/pathologies that are detrimental to human health.1 Although the presence of trans fatty acids (typically, artificial by nature) in foods can be (or has been) eliminated through legislative means, the use of saturated fats is practically unavoidable. This is because saturated fats are largely responsible for the mouthfeel and textural performance of many formulated food products. As a result, their direct replacement with unsaturated oils in foods is a significant technical challenge.

This project will investigate oil structuring (oleogelation) as an approach that enables the development of unsaturated fat alternatives with equivalent properties to those of their saturated fat food counterparts. Oleogels (the structures formed upon oleogelation) have been receiving increased scientific attention due to their broad range of potential applications across a number of industrial sectors. Oleogels can be defined as an organic liquid entrapped within a supramolecular structure (gel network). Most such network-forming structurants, typically referred to as oleogelators, can be classified as either polymers (e.g. ethylcellulose) or low molecular weight molecules (e.g. waxes).2 Because of their exclusive thermal, rheological, and nutritional properties, oleogels made from edible oils have specifically drawn the attention of the food and pharmaceutical industries. In addition to enabling the development of healthier food products, the project will ensure that these are also more sustainable. Formulation decisions, primarily with regards to the choice of unsaturated oils (to be structured) and oleogelators (used to do so), will take into account key sustainability considerations.

Experimental work is envisaged to involve (but not limited to) the study and analysis of the thermal, crystallisation, rheological, and microstructural characteristics and performance of the generated oleogels. Differential scanning calorimetry (DSC), oscillatory rheology, laser diffraction spectroscopy and others, will be some of the characterisation techniques and tools utilised in this project. Alongside these, the successful candidate will be supported to develop excellent laboratory skills, including essential chemistry and engineering lab practice.

We are looking for a highly motivated, bright and enthusiastic candidate with a good bachelor’s degree (first or upper second-class honours degree) or an MSc degree in Chemical Engineering, Chemistry, Material Sciences, Physics or other relevant discipline. Candidates with a strong interest in new formulation development and prior experience in experimental laboratory work would be welcomed. The successful candidate will be joining a research group that comprises 4 academic staff and over 10 PhD and EngD students, while they will also have the opportunity to collaborate with other current PhD students and post-doctoral researchers within the School.

For informal enquiries about the project please contact Dr Fotis Spyropoulos at F.Spyropoulos@bham.ac.uk. Please include a CV and academic transcripts in your email.

Funding notes:
This project is funded by the University of Birmingham and is only open to UK/home students. For more information on postgraduate research at the University of Birmingham please visit: https://www.birmingham.ac.uk/study/postgraduate/research.

References:
1. Liu AG, Ford NA, Hu FB, et al., 2017. A healthy approach to dietary fats: understanding the science and taking action to reduce consumer confusion. Nutr J, 16: 53.
2. Marangoni AG & Garti N, 2018. Edible Oleogels - Structure and Health Implications (2nd Edition), AOCS Press.

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