|Funding for:||UK Students, EU Students|
|Funding amount:||£14,777 per annum|
|Placed On:||12th February 2019|
|Closes:||30th April 2019|
Supervisor: Dr Preeti Jethwa,
Secondary Supervisor: Dr Rebecca Ford, Dr Amanda Avery
Subject Area: Food, Nutrition and Dietetics
Digestive impact of using rare sugars in sucrose-containing and sucrose-free food systems
Food manufacturers are being tasked to reduce the added sugar content of products by Public Health England as the 2015 Scientific Advisory Committee for Nutrition (SACN) report linked sugar consumption to increased risk of type 2 diabetes and obesity.
Rare but natural sugars have the potential to serve as functional sweeteners as they are safe, sweet and have a mild taste. Studies have shown that combining these rare sugars with sucrose or fructose in water or corn syrup have nutritional benefits, such as prevention of Type 2 Diabetes and improvement of lipid metabolism. However, the taste and liking within snacks, confections and beverages is unknown alongside the impact on glycaemia and associated endocrine status in humans. Thus the aim of the project is to investigate sensorial properties in sucrose-containing and sucrose-free model food systems and the impact of these model foods on postprandial metabolism - glycaemic response, insulin response, and post ingestive incretin response. This study will inform industry regarding the practical feasibility of reducing sugar content in foods and drinks.
Nutrition, Food, Obesity, Diabetes, Glycaemia
Award Start Date: 01/10/2019
Duration of Award: 48 months
Terms and Conditions
This studentship is a BBSRC Collaborative Training Partnership (CTP) with Mondelèz UK and the University of Nottingham. This will provide a stipend (currently £14,777 per annum) and full payment of Home/EU tuition fees (currently £4,260 per annum). The successful applicant will be registered for the degree of PhD in the School of Biosciences. Note that BBSRC requirements mean that applicants must be UK or EU citizens with UK resident status.
Applicant Qualification Requirements
Applications are invited from suitably qualified students in nutrition and food science related subjects, endocrinology, physiology or related disciplines, conditional on the attainment of at least an upper second class degree (or equivalent). An MSc (merit or above) and/or laboratory experience is preferable but not essential.
How to Apply
Informal enquiries may be addressed to firstname.lastname@example.org. Applications should be made via email to Dr Preeti Jethwa, (email@example.com). Applications should contain a covering letter and detailed CV, including expected or actual degree class, and minimum of two references.
Closing Date: 30/04/2019
Type / Role: