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Development of new biopolymers and incorporation in food emulsions


Key facts

Type of research degree
Application deadline
Ongoing deadline
Project start date
Saturday 1 October 2022
Country eligibility
International (open to all nationalities, including the UK)
Dr Evi Paximada
School of Food Science and Nutrition
<h2 class="heading hide-accessible">Summary</h2>

Biopolymers can be found in plants and they are a major structuring material of food colloids (emulsions, gels). Nevertheless, it is known that microorganisms could synthesize biopolymers. When being fermented in a culture rich in polysaccharides, such as food waste, these microorganisms produce biopolymers pellicles in the form of pellicles. A number of technological approaches have been developed to process the pellicles into colloidal suspensions, however most of them are not cost-efficient. <br /> The aim of this PhD study is to process create process the pellicles using more sustainable technologies and to add them into emulsions. <br /> <br />

<h2 class="heading">How to apply</h2>

<p>Formal applications for research degree study should be made online through the&nbsp;<a href="">University&#39;s website</a>. Please state clearly in the research information section&nbsp;that the research degree you wish to be considered for is <strong>&lsquo;Development of new biopolymers and incorporation in food emulsions&rsquo; </strong>as well as <a href=""><strong>Dr Evi Paximada</strong></a> as your proposed supervisor.&nbsp;</p> <p>If English is not your first language, you must provide evidence that you meet the University&#39;s minimum English language requirements (below).</p> <p><em>As an international research-intensive university, we welcome students from all walks of life and from across the world. We foster an inclusive environment where all can flourish and prosper, and we are proud of our strong commitment to student education. Across all Faculties we are dedicated to diversifying our community and we welcome the unique contributions that individuals can bring, and particularly encourage applications from, but not limited to Black, Asian, people who belong to a minority ethnic community, people who identify as LGBT+ and people with disabilities. Applicants will always be selected based on merit and ability.</em></p>

<h2 class="heading heading--sm">Entry requirements</h2>

Applicants to research degree programmes in the School of Food Science and Nutrition should normally have at least a first class or an upper second class British Bachelors Honours degree (or equivalent) in an appropriate discipline, or a good honours degree together with a Masters degree.<br /> <br /> The criteria for entry for some research degrees may be higher, for example, several faculties, also require a Masters degree. Applicants are advised to check with the relevant School prior to making an application. Applicants who are uncertain about the requirements for a particular research degree are advised to contact the School or Graduate School prior to making an application.

<h2 class="heading heading--sm">English language requirements</h2>

The minimum English language entry requirement for research postgraduate research study in the School of Food Science and Nutrition is:<br /> - IELTS - an overall band of 6.5 with no individual skill band below 6.0 in all components<br /> - iBT TOEFL - (Internet-based Test of English as a Foreign Language): a score of 92 overall with Listening 21; Reading 21; Speaking 23; Writing 22.<br /> <br /> The test must be dated within two years of the start date of the course in order to be valid. Some schools and faculties have a higher requirement.

<h2 class="heading">Contact details</h2>

<p>For further information please contact the Graduate School Office<br /> e:&nbsp;<a href=""></a>&nbsp;</p> <p>&nbsp;</p> <p>For further information regarding the project, please contact Dr Evi Paximada&nbsp;by email:&nbsp;<a href="Ā ">;</a></p>