|Funding for:||UK Students, EU Students, International Students|
|Funding amount:||£15,225 maintenance grant per annum|
|Placed On:||13th March 2020|
|Closes:||26th April 2020|
Lead Supervisor name: Prof Katherine Appleton
This work aims to investigate the cross-cultural differences in dairy food consumption between England and France with a particular focus on understanding the factors that affect consumption, understanding the barriers and facilitators to increasing consumption, and developing strategies for change.
In 2015, the United Nations General Assembly set 17 sustainable development goals for countries around the world to work towards for 2030. Three of these goals: Responsible consumption and production; Climate action; and Good health and well-being; are directly addressed by increasing the consumption of more sustainable diets across the world. Consumption of animal products, such as eggs and dairy foods, which are nutrient dense and with lesser environmental impact than the consumption of animals, are crucial to maintain good health on a more sustainable diet. Animal products such as dairy foods are good sources of high-quality dietary protein and a variety of micronutrients important for optimal growth and functioning. They also range widely in taste, texture and culinary use. Culture and tradition may also explain the low consumption of certain dairy foods compared to others. Notably, the French diet is dominated by the consumption of softer dairy foods - yoghurt and soft cheeses, such as Camembert, Brie, and Roquefort, while the English diet is dominated more by the consumption of milk and hard cheeses, such as Cheddar, Cheshire and Stilton. From a sustainability perspective, the consumption of milk, yoghurt and soft cheeses is more sustainable than the consumption of hard cheeses, yet strategies for changing preferences and uses are yet to be explored.
The work will be undertaken in a series of studies, to be conducted in England and France, involving both qualitative, questionnaire and experimental methodologies.
What does the funded studentship include?
Funded candidates will receive a maintenance grant of £15,225 per annum (unless otherwise specified), to cover their living expenses and have their fees waived for 36 months. In addition, research costs, including field work and conference attendance, will be met.
Funded Studentships are open to both UK/EU and International students unless otherwise specified.
Candidates for a PhD Studentship should demonstrate outstanding qualities and be motivated to complete a PhD in 4 years and must demonstrate:
The project is based in England and France, thus you must be willing and able to travel and work in both locations. You do not need to be bilingual, but the final award will be made in English, and a working knowledge of and willingness to learn French will be desirable.
In addition to satisfying basic entry criteria, BU will look closely at the qualities, skills and background of each candidate and what they can bring to their chosen research project in order to ensure successful and timely completion.
Closing date: The first call for applications will close on 26 April 2020.
For further information on how to apply click the ‘Apply’ button below or email email@example.com
Apply now: https://www.bournemouth.ac.uk/study/courses/phd-studentship-increasing-softer-dairy-food-intakes?utm_source=jobs.ac.uk&utm_medium=listing&utm_campaign=studentships2020&utm_content=Fully funded PhD and MRes studentships
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