|Funding for:||UK Students, EU Students, International Students|
|Funding amount:||See advert for details|
|Placed On:||23rd June 2022|
|Closes:||29th July 2022|
Supervisors: Professor Keshavan Niranjan (University of Reading) and Dr Francesca Giuffrida (Societes des Produits Nestlé)
Project Overview: Lipids are a major constituent of a number of dry particulate foods like infant and children foods which are worth around USD 50 Billion. Unsaturated lipid components present in such formulations tend to undergo oxidation due to heat and light which severely impacts on food quality and shelf-stability. This project hypothesises that the use of Machine learning (ML), and Ensemble approaches that include phenomenological models, yield practically usable solutions to either predict the transient quality changes occurring in a given product, or to formulate new food products which are stable and efficacious. Such models can predict stability and quality of product formulations containing unsaturated lipids, which will allow quick establishment of the product shelf life and substantially reduce food waste.
Training opportunities: The student will also gain considerable training in experimental and modelling methods used in the area of shelf-life and keeping quality assessment at the University of Reading, especially accelerated tests for long-life food products. In addition, Nestlé Research Centre based in Lausanne, Switzerland, will host the student for some time which will give to the student the opportunity to be trained in research methods employed in a commercial environment
How to apply:
To apply, click Apply for a programme to create an account and use the link sent by email to start the application process. During the application process please select the PhD in Food and Nutritional Sciences
Application Deadline: 29th July 2022
Please note; where a candidate is successful in being awarded funding, this will be confirmed via a formal studentship award letter; this will be provided separately from any Offer of Admission and will be subject to standard checks for eligibility and other criteria.
For further details please contact firstname.lastname@example.org
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