PhD Studentship UK: Gluten Free Baking Ingredients based on Controlled Germination of Mucilaginous Seeds

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  • University of Nottingham, Nottingham, UK View on Map
  • Post Date: December 11, 2019
  • Apply Before : February 29, 2020
  • Salary: £15.00 - £20.00 / Hourly
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Job Detail

  • Career Level Student
  • Experience Fresh
  • Gender Any
  • Industry Research/ Development
  • Qualifications PhD Requirements
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Job Description

Location: UK Other

Supervisor: Gleb Yakubov

Secondary Supervisor: Adelaide – Prof. Rachel Burton, Dr. James Cowley Nottingham – Prof. David Cook, Prof. Tim Foster

Subject Area: Biosciences, Food Science, Physical Chemistry, Biotechnology

Research Description

Applicants are invited to apply for this exciting fully funded 4-year PhD studentship studying  in both the UK and Australia. Designing gluten free baked products requires new hydrocolloid ingredients in order to improve texture, sensory attributes, and product’s nutritional qualities. This calls for discovery and development of new food materials that combine hydrocolloid functionality with particulate microstructure. Flour made from mucilage producing seeds combines both of these attributes and, additionally, offers superior dietary fibre functionality. This project seeks to discover and develop new methods for controlling the water holding capacity and mechanical properties of mucilage seed flour. The scientific and technological advances proposed utilise new biological insights of the germination process in mucilaginous plants and combine these with advanced polysaccharide characterisation techniques and micro-malting methods in order to pre-process mucilage seeds and enable selective manipulation of polysaccharide composition, structure and complex molecular architecture to target desired hydrocolloid properties and flour functionality. The outcomes of this project will enable development of processing conditions that make use of malting-like natural enzymatic transformations to positively affect texture attributes and dietary fibre functionality of baked products. The longer terms benefits will include development of new flour materials for use as ingredients in gluten free baked products and in specialised and medical nutrition.

The student will be co-supervised by staff at both The University of Nottingham and University of Adelaide and will undertake two years research at each institution. The doctoral scholar will be based on the Sutton Bonington campus in Nottingham when in the UK, and at the Waite Campus in Adelaide when in Australia. Both campuses are renowned for their world-leading research in agricultural, food and beverage sciences, and their outstanding facilities for research and teaching. PhD graduates will obtain jointly awarded degrees from the University of Nottingham and the University of Adelaide. The studentships will cover PhD tuition fees, plus a stipend corresponding to the standard research council rate. Details of the partnership can be found at http://nottingham.ac.uk/global/partnerships/partnership-pages/adelaide.aspx

Award Start Date: 01/04/2020

Duration of Award: 48 months

Terms and Conditions

The studentship is open to UK/EU students.

Applicant Qualification Requirements

All students should have, or expect to obtain, a first-class or good 2:1/2A honours degree and/or a high distinction, distinction or high merit at the Masters level in a biologically related subject area.

How to Apply

To apply send your cv, unofficial transcripts (details of University grades/predicted grades) together with the names and contact details of two referees to the principal project supervisor ([email protected]). Please also provide a covering letter to indicate your interests, why you are applying to the “Joint Nottingham-Adelaide Programme” and what attracts you to this PhD research. Informal enquiries should also be directed to the same e-mail address.

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