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PhD Studentship: Addressing Global Obesity Challenges: Relating Food Structure to Satiety

University of Leeds

Qualification Type: PhD
Location: Leeds
Funding for: UK Students, EU Students
Funding amount: £14,553
Hours: Full Time
Placed On: 20th September 2018
Closes: 15th November 2018

Overview: Recent public health concerns about food-linked diseases, such as obesity have raised considerable challenges to design healthier foods with a focus on designing reduced-fat or fat-free foods that are sensorially appealing. Furthermore, to directly promote weight management in population, there is an immense need for designing such foods with satiety-enhancing properties that terminate appetite for longer periods after consumption. Therefore, these two PhD students will be joining a dynamic and multidisciplinary research team of postdocs and other PhD Students at Sarkar Lab, unravelling exciting science behind creating sensorially stimulating and satiety-enhancing foods using hydrogels as model foods.

This project will establish fundamental understanding of breakdown aspects of gels (as model foods) in oral regime (lubrication aspects) and its impact on satiety perception (hunger, food intake, gut hormones). During the PhD, the student will collaborate with academics in School of Psychology and would receive training on doing satiety trials (human interventions), lab skills (food intake measurements, gut hormone assays) and soft skills (e.g. oral/ poster presentations at national and international conferences, writing research papers).

Value: Doctoral studentship is fully funded by ERC (European Research Council) Grant and covers the full cost of UK/EU tuition fees, research costs, travel costs to national and international conferences as well as an annual stipend of £14,553. This studentship is open only to UK/ EU fee-status students only.

Deadline: 15 November 2018

Entry Requirement: Applications are invited from candidates with or expecting a good first degree (upper second-class degree (2:1 honors) or higher) and/or a Master's degree in a relevant science subject, such as (but not limited to) food science, chemistry, biology, dentistry, psychology, nutrition.

The PhD projects will start on 1 February 2019 (there is some flexibility on the exact start date of the PhD). Candidates should discuss the start date with the supervisor, Dr. Anwesha Sarkar, before applying.

   
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