BBSRC CTP: See What You Taste: Flavour Analysis Using Cutting-Edge Imaging Techniques

One fully funded PhD scholarship is available in the School of Food Science and Nutrition and the Bragg Centre for Materials Research for 2025/26. This project is open to Home (UK) and international applicants. It covers UK tuition fees and provides a maintenance stipend of £20,780 per year for 2025/26, plus an additional £1,800 per year as an industrial top-up.<br /> <br /> Please note that international applicants will require third-party funding to cover the difference between Home and International tuition fees.<br /> <br /> This PhD scholarship offers an exciting opportunity to undertake multidisciplinary research at the interface of Food Science, Physical Chemistry, Materials Science, and Chemical Engineering. The project explores the dynamics of flavour distribution and release in complex food matrices, aiming to uncover fundamental mechanisms underpinning chocolate technology. It will employ cutting-edge microscopy, spectroscopic, tribological (friction), and flavour analysis techniques.<br /> <br /> he studentship is delivered in partnership with Mondelez International, a global confectionery leader with brands such as Cadbury, Milka, and Toblerone. The student will fully benefit from this collaboration, including the opportunity to undertake a placement at Mondelez’s UK site during the PhD. Flexible arrangements will be available during the placement to support inclusive working and study. The student will also have access to Mondelez R&D facilities and relevant technologies related to the project.<br /> <br /> This PhD opportunity forms part of the BBSRC Food Consortium Collaborative Training Partnership (CTP) (link below), an industry-led doctoral training programme that promotes collaboration between industry and leading UK universities. As part of the CTP, you will join a cohort of PhD students in which industry and academia work together to provide an associated programme of industry specific training, with a strong emphasis on innovation and entrepreneurship.

<p><a href="http://www.linkedin.com/company/food-consortium-collaborative-training-programme-ctp/">BBSRC Food Consortium Collaborative Training Partnership (CTP)</a></p> <p>For enquiries, please contact Professor Gleb Yakubov at <a href="mailto:g.yakubov@leeds.ac.uk">g.yakubov@leeds.ac.uk</a>, using the tag #SeeWhatYouTaste in the subject line.</p> <p><strong>See What You Taste: Flavour Analysis Using Cutting-Edge Imaging Techniques</strong></p> <p>Chocolate making is one of the most enigmatic and complex processes in food manufacture. With growing concerns around sustainability, climate change, equitable and fair access to resources, and the need to create healthier food products, this project addresses fundamental aspects of flavour molecule distribution during processing. Specifically, the project examines complex tribo mechanical and tribo rheological processes that are critical to chocolate manufacture. Structural transformations occurring during processing are hypothesised to induce significant changes in flavour distribution, migration, and localisation.</p> <p>The successful candidate will be part of a multidisciplinary team and help develop advanced measurement methods at the nexus of tribology, spectroscopy, and chromatography. Using a novel methodological framework and a suite of analytical and microscopy techniques, this project aims to determine flavour localisation during processing. One of the key objectives is to elucidate the distribution of flavour compounds within a model food matrix in order to uncover the dynamic mechanisms governing flavour migration.  The project will involve the research and development of advanced tribo rheological and processing techniques, alongside liquid and gas chromatography coupled with mass spectrometry, stable isotope labelling, focused ion beam scanning electron microscopy (FIB-SEM) with three dimensional tomography based on time of flight secondary ion mass spectrometry (TOF-SIMS), hyperspectral imaging, atomic force microscopy, and X ray photoelectron emission spectroscopy. </p> <p>As part of the programme of soft skill development, CTP students have the opportunity to participate in the YES (<a href="http://www.yescompetitions.co.uk">Young Entrepreneurs Scheme</a>), where they can further develop their skills and professional networks. In this context, the CTP offers much more than a sponsored PhD. It provides a unique training opportunity that fosters a vibrant community focused on building new technological capabilities and skills in thematic areas aligned with the BBSRC strategy. </p> <p><strong>Information about the Award</strong></p> <ul> <li>We are offering 1 full-time PhD scholarship in the School of Food Science and Nutrition for one candidate, covering UKRI maintenance stipend (£20,780 in 2025/26 as well as £1,800 industrial boost) and UK tuition fees for four years, subject to satisfactory progress. </li> </ul> <p><strong>Duration of the Award</strong></p> <ul> <li>Full-time (4 years). The award will be made for one year in the first instance and renewable for a further period of up to three years, subject to satisfactory academic progress.</li> </ul> <p><strong>Other Conditions</strong></p> <ul> <li>Applicants must not have already been awarded or be currently studying for a doctoral degree.</li> <li>Awards must be taken up by 1st September 2026.</li> <li>Applicants must live within a reasonable distance of the University of Leeds whilst in receipt of this scholarship.</li> </ul>

<p style="margin-bottom:11px">To apply for this project you will need to make a formal application for research degree study through the <a href="https://www.leeds.ac.uk/research-applying/doc/applying-research-degrees">University's website</a>. You will need to create a login ID with a username and PIN.</p> <ul> <li>For ‘Application type’ please select ‘Research Degrees – Research Postgraduate’.</li> <li>The admission year for this project is 2025/2026 Academic Year.</li> <li>You will need to select your ‘Planned Course of Study’ from a drop-down menu. For this project, scroll down and select ‘PhD Food Science and Nutrition Full-time’.</li> <li>The project start date for this project is 1st September 2026, please use this as your Proposed Start Date of Research.</li> <li><strong>Please state clearly in the research information section that the research degree you wish to be considered for is ‘SEE WHAT YOU TASTE’ as well as Professor Gleb YAKUBOV as your proposed supervisor.</strong></li> </ul> <p>More information on how to apply is available on our website <a href="https://www.leeds.ac.uk/research-applying/doc/applying-research-degrees">here</a>. You will be required to provide a personal statement which outlines your interest in the project you are applying for, why you have chosen it and how your skills map onto the requirements of the project. Please submit your CV and a list of publications (if any) as a supporting document for your application.</p> <p>If English is not your first language, you must provide evidence that you meet the University's minimum English language requirements (below).</p> <p>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.</p>

The minimum entry requirements for PhD study is a 2.1 honours degree, or equivalent, in a relevant subject, or a good honours degree together with a Masters degree. <br /> <br /> Applicants who are uncertain about the requirements for a particular research degree are advised to contact the School or PGR Admissions Team prior to making an application.

The minimum English language entry requirement for postgraduate research study in the School of Food Science and Nutrition is an IELTS of 6.5 overall with at least 6.0 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.

<p>One fully funded PhD scholarship is available in the School of Food Science and Nutrition and the Bragg Centre for Materials Research for 2025/26 for one UK Home rated candidate. The PhD project is open to Home (UK) and international applicants. For UK applicants, this scholarship covers UK tuition fees and provides a maintenance stipend of £20,780 per year for 2025/26, plus an additional £1,800 per year as an industrial top-up.</p> <p>Please note that international applicants can apply for this project but will be required to self-fund or secure external sponsorship funding to cover the cost of International tuition fees and living costs.</p> <p>If you are unsure whether you are eligible for UK fees/funding, please see our fee assessment page.</p>

<p>For further information please contact the Postgraduate Research Admissions Team by emailing <a href="mailto:ENV-PGR@leeds.ac.uk">ENV-PGR@leeds.ac.uk</a> or Prof Gleb Yakubov (G.Yakubov@leeds.ac.uk)</p>