New generation of sustainable foods: the protein case

he sustainable supply of affordable and nutritious foods is recognised as a major global challenge.

This doctoral training programme aims to enable the development of novel, sustainable and nutritious protein foods. You will undertake multidisciplinary research with projects specialising in the interconnected areas of technological and engineering challenges, design rules and implementation of sustainable protein foods.

Design rules for the manufacture of sustainable protein foods will be developed through new knowledge. This knowledge will be created by understanding the material functionalities of protein ingredients, without purification, after exposure to typical and novel food processing regimes.

These design rules will allow the development of mechanistic models to accelerate and predict functionality of complex matrices. They will also allow the exploration of new manufacturing systems. New sustainable proteins foods must be eaten and adopted by consumers. As such, the programme will also offer projects investigating the use digital technologies to construct consumer archetypes and enable design of products for personalised experiences.

You will complete a structured programme of training to build technical and transferable/employability skills. You will have the opportunity to undertake world-class research using the University's unique expertise and facilities as well as in an industrial setting through secondments and entrepreneurship schemes.

Applications are welcomed from candidates with relevant scientific background in chemistry, food chemistry, food sciences, physical chemistry or chemical engineering; you should also have a passion for interdisciplinary research.