Alternative proteins centre launches fully funded PhDs
The National Alternative Protein Innovation Centre (NAPIC) invites applications for its fully funded PhD studentships.
The School of Food Science and Nutrition are pleased to announce five fully funded PhD studentships on alternative proteins. Successful candidates will join the National Alternative Protein Innovation Centre (NAPIC).
All PhD students will have exciting opportunities to collaborate and do placements at industry partners across continents within NAPIC and will receive entrepreneurial training.
The five PhD projects cover the following areas:
- Microbubbles stabilised by plant protein-polysaccharide complexes: from oral processing to rational design of sustainable food foams. Supervisors: Professor Anwesha Sarkar, Dr Siavash Soltanahmadi, Professor Gleb Yakubov and Professor Brent S. Murray.
- Assessment of Potential Allergenicity of Alternative Proteins and Effect of Processing for Food Safety. Supervisors: Dr Alan Javier Hernandez Alvarez, Dr Christine Boesch and Dr Taskeen Niaz.
- Plant proteins as modulators of gut-brain axis and their contribution to metabolic health. Supervisors: Dr Christine Boesch, Dr Alan Javier Hernandez Alvarez, Dr Mark Hopkins and Dr Taskeen Niaz.
- Colloidal performance of plant proteins – unravelling shear-hydration-surface activity synergies. Supervisors: Professor Brent S. Murray, Professor Anwesha Sarkar, Dr Amin Sadeghpour.
- Design and prototyping of a novel biosensor for measuring nutritional equivalence of plant-based proteins. Supervisors: Professor Kieran Tuohy, Dr Anthony Buckley and Dr Christine Boesch.
Funding
The funding covers a maintenance grant of £19,237 per year, UK and Ireland tuition fees and bench fees.
International applicants are welcome to apply but must cover the difference between UK and international tuition fees.
Deadline
Please apply by Friday, 28 February 2025.
