PhD Studentship: Understanding sweetness and flavour perception in frozen desserts

Supervisor: Dr Qian Yang, Dr Rebecca Ford, Prof Ian Fisk

Subject Area: 
Sensory Science

Research Title: 
Understanding sweetness and flavour perception in frozen desserts

Research Description: 
Sweet snacks and desserts give consumers pleasure and satisfaction. The global sugar reduced/free sweet food market continues to evolve due to an increased number of health-conscious consumers, which not only gives consumers the indulgent sensation, but also offers a guilty-free emotion after eating. Therefore, innovations are needed to provide sugar substitute solutions without compromising taste. It is well known that temperature interacts with perceived taste and flavour during consumption. For example, cold beverages taste less sweet than at ambient temperatures. However, the mechanism behind sweetness and temperature interaction is not fully understood. This information is important as it can be used to inform new product formulations. Therefore, the aim of this Master of Research is to gain a fundamental understanding of the interactions between sweetness and flavour intensity in frozen desserts. The successful candidate will gain a multidisciplinary experience, learning aspects of sensory evaluation methodologies, product formulation, analytical flavour measurements, and consumer methods.

Keyword Search:
Sensory, consumer, food flavour, product formulation

Award Start Date: 1 April 2026

Duration of Award: 12 months 

Terms and Conditions:
This studentship is fully industry funded by The Magnum Ice Cream Company. Funding is available for a one-year Master of Research with a start date of April 2026. This research studentship includes Home Student tuition fees and a tax-free stipend based on current BBSRC rates. International students may apply but must pay the difference between Home and International tuition fees.

Applicant Qualification Requirements:
Applications are invited from suitably qualified students in science-related subjects. Applications with experience in sensory and consumer science at least an upper second class degree (or equivalent) are preferred.

How to Apply:
Informal enquiries may be addressed to qian.yang@nottingham.ac.uk. Applications are invited to email their applications to qian.yang@nottingham.ac.uk by 19 January 2026. 

Closing Date: 19 January 2026

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