Use of Fermentation to solve current Food Science, Food Formulation and Sustainability challenges

PGR-P-1462

Key facts

Type of research degree: PhD
Application deadline: Ongoing deadline
Project start date: Wednesday 1 February 2023
Funding: Non-funded
Supervisors: Dr Célia Ferreira
Additional supervisors: Dr Mel Holmes
Schools: School of Food Science and Nutrition

<h2 class="heading hide-accessible">Summary</h2>

My lab research sits at the intersection of Food Science, Health and Sustainability. We are passionate to apply microbial fermentation to solve current Food Science, Food Formulation and Sustainability challenges. More sustainable food sources but healthy and nutritious, agro-food waste streams revalorization, novel approaches to food formulation like fat replacement, mask of flavours and odours , microbiome modulation, extension of shelf life are just examples of key challenges that can be addressed by microbial fermentation. We have a collection of yeast species in the lab that can be used to contribute on a solution for many of those challenges. Some can grow in poor carbon sources such as organic wastes at high yields, so great amount of biomass, others producing important metabolites, like oleaginous yeasts, or metabolizing undesirable compounds (that lead to off flavour and off odours) that arise on the production of plant based products, among many other possibilities The aim of these 4 PhD projects is to identify the proper yeast to solve each of those key challenges. The work will be mostly developed at the School of Food Science and Nutrition (continuously ranked 1st School in Food Science in UK) but due to the strong interdisciplinary nature of the research diverse collaborations (and possible secondments) with UK and International research groups as well as with Food Industries are anticipated, providing the ideal environment to enhance the career perspectives and employability of the candidate. The student will be expected to attend and present work at national and international scientific meetings. In addition, training in generic transferable and professional skills is also available in the University of Leeds.

<h2 class="heading hide-accessible">Full description</h2>

Use of Fermentation to solve current Food Science, Food Formulation and Sustainability challenges 4 positions The use of fermentation by humans dates from ancient times -8000BC- in the search for shelter and food. Fermentation is used nowadays in various areas. This project aims to use fermentation to solve key challenges in Food Science, Food Formulation and Food Sustainability. Full description My lab research sits at the intersection of Food Science, Health and Sustainability. We are passionate to apply microbial fermentation to solve current Food Science, Food Formulation and Sustainability challenges. More sustainable food sources but healthy and nutritious, agro-food waste streams revalorization, novel approaches to food formulation like fat replacement, mask of flavours and odours, microbiome modulation, food fortification, extension of shelf life are just examples of key challenges that can be addressed by microbial fermentation. We have a collection of yeast species in the lab that can be used to contribute on a solution for many of those challenges. Some can grow in poor carbon sources such as organic wastes at high yields, so great amount of biomass, others producing important metabolites, like oleaginous yeasts, or metabolizing undesirable compounds (that lead to off flavour and off odours) that arise on the production of plant based products, among many other possibilities The aim of these 4 PhD projects is to identify the proper yeast to solve each of those key challenges. The work will be mostly developed at the School of Food Science and Nutrition (continuously ranked 1st School in Food Science in UK) but due to the strong interdisciplinary nature of the research diverse collaborations (and possible secondments) with UK and International research groups as well as with Food Industries are anticipated, providing the ideal environment to enhance the career perspectives and employability of the candidate. The student will be expected to attend and present work at national and international scientific meetings. In addition, training in generic transferable and professional skills is also available in the University of Leeds. How to apply Formal applications should be made online through the University's website (<a href="http://www.leeds.ac.uk/rsa/prospective_students/apply/I_want_to_apply.html" style="color:blue; text-decoration:underline">http://www.leeds.ac.uk/rsa/prospective_students/apply/I_want_to_apply.html</a>) and attach the following documentation to support their application: <ul> <li style="text-align:justify; margin-left:8px">A full academic CV </li> <li style="text-align:justify; margin-left:8px">Degree certificate/s and transcript marks</li> <li style="text-align:justify; margin-left:8px">Evidence that you meet the University’s minimum English language requirements (if applicable)</li> </ul> Please provide the following information on your application to help us identify you are applying for this project: <ul> <li style="text-align:justify; margin-left:8px">Full project title Use of Fermentation to solve current Food Science, Food formulation and Sustainability challenges</li> <li style="text-align:justify; margin-left:8px">Your proposed supervisor Dr Célia Ferreira.</li> </ul> Entry requirements Applicants should have a background or research in Food Science, Biotechnology, Microbiology or a closely related subject. A Master degree in any of these subjects will be advantageous as well as experience in yeast culture and biotechnology research. Industry experience can be a plus. In addition, candidate must be highly self-motivated and demonstrate capability to team work as well as to work independently. Motivated and eligible candidates are invited to contact Dr Célia Ferreira (<a href="mailto:C.M.Ferreira@leeds.ac.uk" style="color:blue; text-decoration:underline">C.M.Ferreira@leeds.ac.uk</a>) for informal project discussion and application enquiries. Any enquiries about the application procedure can be sent to ENV-PGR@leeds.ac.uk which will come to this Graduate School Office Admissions Officer Self-Funded PhD students only

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

Formal applications for research degree study should be made online through the <a href="https://www.leeds.ac.uk/research-applying/doc/applying-research-degrees">University's website</a>. Please state clearly in the research information section that the research degree you wish to be considered for is Use of Fermentation to solve current Food Science, Food Formulation and Sustainability challenges as well as <a href="https://environment.leeds.ac.uk/food-nutrition/staff/8738/celia-ferreira">Célia Ferreira</a> as your proposed supervisor. If English is not your first language, you must provide evidence that you meet the University's minimum English language requirements (below). 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.

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

Applicants to research degree programmes should normally have at least a first class or an upper second class British Bachelors Honours degree (or equivalent) in an appropriate discipline. 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 is an IELTS of 6.0 overall with at least 5.5 in each component (reading, writing, listening and speaking) or equivalent. 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">Funding on offer</h2>

Opportunity only open to self-funded students

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

For further information please contact the Faculty of Environment PGR Admissions Team: ENV-PGR@leeds.ac.uk

<h3 class="heading heading--sm">Linked research areas</h3>