Understanding Plant-Based Fat Crystallization for the Design of Vegan/Low Carbon Footprint Chocolate

PGR-P-1640

Key facts

Type of research degree: PhD
Application deadline: Friday 30 June 2023
Project start date: Sunday 1 October 2023
Country eligibility: International (open to all nationalities, including the UK)
Funding: Funded
Source of funding: Research council
Supervisors: Professor Michael Rappolt and Dr Elena Simone
Schools: School of Food Science and Nutrition

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

The Food Consortium CTP is looking for a PhD candidate for the BBSRC funded project on the design of vegan/low carbon footprint chocolate. The Food Consortium CTP comprises four major food manufacturers together with the largest UK-based independent science and technology provider and trainer for the food industry (Campden BRI), and the Haydn Green Institute (Nottingham University Business School). Finding sustainable sources of edible fats has recently become a major goal for the food industry and for the chocolate sector in particular. Meeting consumer demands for vegan products and finding low carbon alternatives for cocoa and palm oil are only few of the reasons for this industrial need. However, identifying new materials replicating exactly the functionality of traditional fats, in terms of taste, texture, mouthfeel and processing, is challenging. In fact, the crystal structure of chocolate has a strong effect on the organoleptic properties of this food product, and the type and nature of the fats used for its formulation might dramatically alter its crystallization behaviour. In this project, we will focus on understanding the crystallization behaviour of relevant plant-based fats for the production of vegan/low carbon footprint chocolate. During the project, the prospective student will gain experience in soft matter characterization techniques such as small angle X-ray scattering, differential scanning calorimetry and confocal Raman microscopy. The research is part of an ongoing international collaboration between the University of Leeds, the Politecnico of Torino (Italy) and Nestle R&D (UK and Switzerland).

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

<table class="MsoTableGrid" style="width:635px; border-collapse:collapse; border:none" width="0"> <tbody> <tr> <td> The Food Consortium CTP is looking for a PhD candidate for the BBSRC funded project ‘Understanding plant-based fat crystallization for the design of vegan/low carbon footprint chocolate’. The Food Consortium CTP comprises four major food manufacturers together with the largest UK-based independent science and technology provider and trainer for the food industry (Campden BRI), and the Haydn Green Institute (Nottingham University Business School). This industry-led collaborative programme will develop highly skilled PhD researchers and provide an innovation ecosystem through collaboration and partnership. As a successful PhD candidate, you will be part of a larger cohort of students with the opportunity to form strong links to industry and be part of a supportive network of peers, academic supervisors, industrial supervisors, and training partners. Business facing training will include concepts and issues to consider when commercialising early-stage science and technology, using tools to help evaluate innovation and commercialisation strategies. About the project Finding sustainable sources of edible fats has recently become a major goal for the food industry and for the chocolate sector in particular. Meeting consumer demands for vegan products and finding low carbon alternatives for cocoa and palm oil are only few of the reasons for this industrial need. However, identifying new materials replicating exactly the functionality of traditional fats, in terms of taste, texture, mouthfeel and processing, is challenging. In fact, the crystal structure of chocolate has a strong effect on the organoleptic properties of this food product, and the type and nature of the fats used for its formulation might dramatically alter its crystallization behaviour. In this project, we will focus on understanding the crystallization behaviour of relevant plant-based fats for the production of vegan/low carbon footprint chocolate. During the project, the prospective student will gain experience in soft matter characterization techniques such as small angle X-ray scattering, differential scanning calorimetry and confocal Raman microscopy. The research is part of an ongoing international collaboration between the University of Leeds, the Politecnico of Torino (Italy) and Nestle R&D (UK and Switzerland).   Important Notes Candidates are expected to hold (or be about to obtain) a minimum upper second-class honours degree (or equivalent) in a related area/subject. Equality, diversity and inclusion is fundamental to the success of the programme. The full Equality, diversity and inclusion plan for the Food Consortium is available on request.   The Food Consortium CTP studentships are predominantly open to students with established UK residency. Although international students (including EU countries) can apply, due to funding rules no more than 30% of the projects can be allocated to international students. The funding will include a tax free stipend (currently minimum £17,668 per year plus a £1540 enhancement from the industrial sponsor), support for tuition fees at the standard UK rate (currently £4,596 per year) and  a contribution towards research costs.   How To Apply For information on how to apply for this project, please feel free to contact directly the supervisors, Prof Michael Rappolt (<a href="mailto:m.rappolt@leeds.ac.uk" style="color:#0563c1; text-decoration:underline">m.rappolt@leeds.ac.uk</a>) and Dr Elena Simone (<a href="mailto:elena.simone@polito.it" style="color:#0563c1; text-decoration:underline">elena.simone@polito.it</a>).   </td> </tr> </tbody> </table>

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

Applications will be considered on an ongoing basis. Potential applicants are strongly encouraged to contact the supervisors for an informal discussion before making a formal application. We also advise that you apply at the earliest opportunity as the application and selection process may close early, should we receive a sufficient number of applications or that a suitable candidate is appointed. Please note that you must provide the following documents at the point you submit your application: <ul> <li style="margin-left:8px">Full Transcripts of all degree study or if in final year of study, full transcripts to date</li> <li style="margin-left:8px">Personal Statement outlining your interest in the project</li> <li style="margin-left:8px">CV</li> <li style="margin-bottom:11px; margin-left:8px">Funding information including any alternative sources of funding that you are applying for or if you are able to pay your own fees and maintenance</li> </ul>

<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>

The Food Consortium CTP is looking for a PhD candidate for the BBSRC funded project ‘Understanding Plant-Based Fat Crystallization for the Design of Vegan/Low Carbon Footprint Chocolate’ The Food Consortium CTP studentships are predominantly open to students with established UK residency. Although international students (including EU countries) can apply, due to funding rules no more than 30% of the projects can be allocated to international students. The funding will include a tax free stipend (currently minimum £17,668 per year plus a £1540 enhancement from the industrial sponsor), support for tuition fees at the standard UK rate (currently £4,596 per year) and a contribution towards research costs.   Important Notes for International Applicants Any costs associated with your arrival at the University of Leeds to start your PhD including flights, immigration health surcharge/medical insurance and Visa costs are not covered under this studentship. Please refer to the <a href="https://www.ukcisa.org.uk/">UKCISA</a> website for information regarding Fee Status for Non-UK Nationals. (Fee Assessment would likely be required).

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

Please contact directly the supervisors, Prof Michael Rappolt (<a href="mailto:m.rappolt@leeds.ac.uk" style="color:#0563c1; text-decoration:underline">m.rappolt@leeds.ac.uk</a>) and Dr Elena Simone (<a href="mailto:elena.simone@polito.it" style="color:#0563c1; text-decoration:underline">elena.simone@polito.it</a>).

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