Understanding the effects of protein hydration kinetics on their functional properties and product performance

Proteins play a major role in food products, particularly in confectionery manufacturing. For example, one of the most common dairy ingredients, milk powder is used to formulate and manufacture chocolate and caramel products. In these products, protein functionality is used to control the stability of interfaces and/or the product rheological properties. The existing knowledge of protein functionality is mostly based on their behaviour in solution when fully hydrated (e.g., dairy beverages, dairy gels). However, in products such as chocolates and caramels, proteins are often found in water-poor environments, which affects both their hydration levels and their behaviour in the concentrated mixtures and at interfaces. In addition, these products often contain high levels of sugars and polyols, which also affect the behaviour of proteins. Limiting the amount of water in the formulation of these systems is necessary to achieve a low water activity and ensure microbiological stability but also required for the product quality and performance.

<p style="text-align:justify; margin-bottom:11px">Little is known about how the low water levels in these products affect the hydration of the protein powders and their performance towards interfacial adsorption and rheological control of the products. Thus, this project aims to</p> <p>&bull; Develop an understanding of the hydration kinetics of common protein-containing dairy powders (skim milk, whey protein, etc.) and plant-based powders (e.g. pea, etc.) in pure water first and subsequently in a food matrix with varying concentration of water and sugars. For this purpose various relevant temperatures and processing conditions will be explored (e.g. mixing, high shear processing etc.).</p> <p>&bull; Develop an understanding of the effect of initial protein powder structure and processing history onto the level of protein hydration achieved and their resulting performance within a formulation environment.</p> <p>&bull; Develop insights on how the formulation conditions (presence of various types and concentrations of electrolytes and sugar molecules) and the resulting level of protein hydration affect the ability of proteins to disperse/aggregate.</p> <p>&bull; Link the level of protein hydration to the functional properties of the proteins (reduction of surface tension, emulsifying, aerating and rheological properties) by understanding the impact of available protein functional groups on microstructure within the protein mixtures.</p> <p style="text-align:justify; margin-bottom:11px">The student will be integrated to the Colloid and Polymer research group within the School of Chemical and Process Engineering (SCaPE) and will work in collaboration with other PhD students and post-doctoral researchers within the group. They will have access to and be provided with training for the range of world-leading equipment within SCaPE, which they will be able to operate independently to conduct their experiments once training has been completed. They will also work in close collaboration with 2 industrial supervisors at Nestle and there will be opportunities to spend time at Nestle to explore the challenges in product development and manufacturing driving this academic research project.</p> <p style="text-align:justify; margin-bottom:11px"><strong>About the consortium</strong></p> <p>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).</p> <p>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.</p> <p>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.</p> <p><a href="https://leeds365.sharepoint.com/:b:/r/sites/TEAM-Environment-Folders/Shared%20Documents/General/Faculty%20of%20Engineering%20and%20Physical%20Sciences/PROJECT%20ADVERTISING/CTP%20PhD%20Flyer%20Jan%202024.pdf?csf=1&amp;web=1&amp;e=Fbil7e">Why studying for a PhD as part of a Collaborative Training Partnership is more than just a PhD?</a></p>

<p>Formal applications for research degree study should be made online through the&nbsp;<a href="https://www.leeds.ac.uk/research-applying/doc/applying-research-degrees">University&#39;s website</a>. Please state clearly in the Planed Course of Study section that you are applying for <em><strong>PHD Chemical &amp; Process Engineering FT</strong></em>, in the research information section&nbsp;that the research degree you wish to be considered for is <em><strong>Understanding the effects of protein hydration kinetics on their functional properties and product performance</strong></em> as well as&nbsp;<a href="https://eps.leeds.ac.uk/chemical-engineering/staff/415/dr-olivier-cayre">Dr Olivier Cayre</a> as your proposed supervisor and in the Finance section, the funding source that you are applying for is the <em><strong>BBSRC Food Consortium Collaborative Training Partnership (CTP) PhD studentship</strong></em>.</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> <p class="MsoNoSpacing" style="text-align:start; margin-bottom:24px">Applications will be considered on an ongoing basis. &nbsp;Potential applicants are strongly encouraged to contact the supervisors for an informal discussion before making a formal application. &nbsp;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.</p> <p>Please note that you must provide the following documents at the point you submit your application:</p> <ul> <li>Full Transcripts of all degree study or if in final year of study, full transcripts to date</li> <li>Personal Statement outlining your interest in the project</li> <li>CV</li> </ul>

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.

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.

<p>We are offering a highly competitive BBSRC Food Consortium Collaborative Training Partnership (CTP) PhD Studentship that includes the award of fees, together with a tax-free maintenance grant of &pound;19,237 and in addition, an enhanced top-up of &pound;1,540 per year for 3.5 years. This opportunity is open to all applicants. Training and support is included in this studentship.<br /> <br /> Please refer to the <a href="https://www.ukcisa.org.uk/">UKCISA</a> website for information regarding Fee Status for Non-UK Nationals.<br /> <br /> <em><strong>Important:</strong></em> 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 <em><strong>not</strong></em> covered under this studentship.</p>

<p>For further information about your application, please contact&nbsp;<a href="https://eps.leeds.ac.uk/chemical-engineering/staff/415/dr-olivier-cayre">Dr Olivier Cayre</a>&nbsp;by email to&nbsp;<a href="mailto:o.j.cayre@leeds.ac.uk">o.j.cayre@leeds.ac.uk</a><br /> &nbsp;</p> <p>For further information about your application, please contact Doctoral College Admissions by email to&nbsp;<a href="mailto:phd@engineering.leeds.ac.uk">phd@engineering.leeds.ac.uk</a></p>