PhD Studentship: Chew on This! Understanding Food Structure Transformation During Oral Processing and its Impact on Digestion (EDWARDS_Q26DTP3)

Number of Opportunities Available: 1

Primary Supervisor - Dr Cathrina Edwards

Ever wondered how chewing transforms your food? Be it a crunchy cracker, gooey cookie, or a lumpy porridge, our mouth is capable of transforming these different textures into a bolus that is safe to swallow. As we chew, bite-size chunks are reduced to smaller particles and mixed with saliva through complex and dynamic oral processes which result in the formation of a soft and smooth bolus ready to pass down the oesophagus into the stomach. These perceived changes in texture during oral processing not only affect our enjoyment of food, but also affects how easily nutrients are absorbed further down the gastrointestinal tract. Being able to understand the behaviour of different food types during oral processing is therefore fundamental to sensory and nutrition studies.

This project will investigate mechanisms governing bolus formation and identify critical characteristics that control subsequent digestion. What we perceive as food texture is explained by physical and chemical properties of food, and you will learn how to measure these using techniques such as rheology, particle sizing, and biochemical assays. You will also undertake a mastication study with human participants and develop new approaches to simulating bolus structures in the laboratory. You will then use established digestion models to study nutrient release from different bolus structures.

Despite its importance, there are still many unknowns when it comes to oral processing, and there is plenty of scope for the project to be taken in different directions, building on the foundational studies on food structure and bolus formation.

The project is highly relevant to the development of improved laboratory models of human digestion, enabled through engagement with an international researcher network. The work also has applications in the development of functional foods for metabolic/satiety regulation, oral delivery of therapeutics, and/or texture-modified foods for dysphagia (swallowing difficulties).

The Norwich Research Park Biosciences Doctoral Training Programme (NRPDTP) is offering fully funded studentships for October 2026 entry. The programme offers postgraduates the opportunity to undertake a 4-year PhD research project whilst enhancing professional development and research skills through a comprehensive training programme. All NRPDTP students undertake a three-month professional internship placement (PIPS) during their study. Full support and advice will be provided by our Professional Internship team. 

This project has been shortlisted for funding by the NRPDTP. Shortlisted applicants will be interviewed on 25 or 26 August 2026. 

Visit our website for further information on eligibility and how to apply. Please note the guidance for the programme Personal and Research Statements, which the programme template documents must be used in the application. https://biodtp.norwichresearchpark.ac.uk/. 

To maximise accessibility and attract students from underrepresented groups to our programme we use bespoke templates for applicant Personal and Research statements which will enable every applicant to fully represent themselves through providing suitable examples and evidence. These forms are on the NRPDTP website only and must be used for these sections of the application form.

Entry requirements

At least UK equivalence Bachelors (Honours) 2:1. 

Start date

1 October 2026

Additional Funding Information:

This project is awarded with a 4-year Norwich Research Park Biosciences Doctoral Training Partnership PhD DTP studentship. The studentship includes payment of tuition fees (directly to the University), a stipend to cover living expenses (2026/7 stipend rate: £21,805), and a Research Training Support Grant of £5,000pa for each year of the studentship.

Advert information