PhD Studentship: Application of ESR (Electron Spin Resonance) Spectroscopy Measurements of Beer Oxidative Stability to Improve the Shelf-life of Lager Beers

University of Nottingham - Biosciences

Supervisor: Prof. David Cook

Secondary Supervisor: Dr Jon McMaster

Subject Area: A multi-disciplinary project including: Brewing science, chemical and physical sciences (spectroscopy), analytical science, sensory and flavour science. Full training/ expert support is available in all of the above areas.

Research Title
Application of ESR (Electron Spin Resonance) spectroscopy measurements of beer oxidative stability to improve the shelf-life of lager beers

Research Description

Description of project: An exciting opportunity has arisen for a PhD candidate to gain experience in a pivotal field for the global brewing industry: beer flavour stability. The project will involve the application of Electron Spin Resonance (ESR) spectroscopy to assess the shelf-life of lager beers. The ideal candidate will have a strong background in either Brewing Science or chemistry/analytical science and be motivated to apply their skills to a project of real commercial significance.


Electron Spin Resonance Spectroscopy (ESR) is a technique used to predict beer flavour stability. ESR measurements indicate the oxidative stability of a beer sample under forced ageing conditions. This gives a measure of resistance to oxidative change which brewers can correlate with sensory data to predict brand shelf-life.

This project will seek to provide fundamental information to underpin the application of ESR spectroscopy and drive practical improvement in the flavour stability of brands. A particular focus will be on understanding how the instrumental data correlate with sensory aged character and how the metrics derived from the assay are linked with beer staling chemistry under normal (as opposed accelerated) shelf-life conditions.

The successful candidate will gain experience of several key analytical techniques and of working alongside one of the leading multinational brewing companies. Research will utilise the state of the art facilities in our research brewery situated in the Brewing Science department at Sutton Bonington campus.

Keyword Search
Brewing, flavour stability, spectroscopy, Electron spin resonance, ESR, beer, sensory science

Award Start Date: 1/10/2018

Duration of Award: 48

Terms and Conditions

Due to funding this research studentship is only available to UK or EU citizens and includes full payment of Tuition Fees and a student stipend payable for 4 years (£14,777 in 2018/19 and paid thereafter at RCUK national minimum doctoral stipend rate).

Applicant Qualification Requirements

BSc (Hons) 2i or above, or Msci/MChem (Hons) 2i or above or MSc in an appropriate scientific discipline (examples include Brewing, Physical Chemistry, Chemistry, Food Chemistry, Analytical Science, Food Science)

How to Apply

Candidates are welcome to contact David Cook ( with any queries and for an informal discussion.

Applications, comprising a covering letter of application together with a detailed CV (including the names and addresses of two referees), should be sent to

Closing Date: open

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