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Field
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meat analogues. Although many modern plant-based meat analogues (PBMAs) exhibit fibrous meat-like textures, consumer acceptance remains limited due to insufficient meat aroma and persistent off-flavors
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-free stipend of £21,805 (increasing in line with UKRI per annum), tuition fees paid, and a generous study package (e.g., limited research consumables, travel budget, and training when appropriate) each
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Award Summary 100% of home student fees covered and a tax-free annual living allowance of £25,954 (2025/26). £1000 travel budget per year and £5000 consumables per year. Overview Gastrointestinal
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consumables, travel budget, and training when appropriate) each year for 3 years. The studentship is fully funded for 3 years. An extension of funding for a further 6 months is available, contingent upon
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includes: Developing high-quality, nutritious, and sustainable foods that reduce fat and sugar use without compromising the flavour and texture profiles demanded by consumers. The rapid formulation
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modern farming, where after applying fertilizers, soil bacteria consume nitrate and generate N2O that is emitted from soil to the atmosphere. By understanding how bacteria do this and developing tools
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the objectives of the European Circular Economy Action Plan by making sustainable products and services the norm, empowering consumers and public buyers through transparent and participatory approaches and
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capable of transforming these different textures into a bolus that is safe to swallow. As we chew, bite-size chunks are reduced to smaller particles and mixed with saliva through complex and dynamic oral
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affecting ability to eat, walk, read, and seek employment (3-9). NICE guideline NG214 highlights urgent need for cross-sector continuity, yet these services operate in isolation with separate pathways
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PhD Candidate: Modulating plant-based nutrition to enhance the sensory aspects and nutritional value
of food products through descriptive analysis and Rate-All-That-Apply (RATA) in trained and untrained panels and hedonic evaluation in panels of general consumers considering taste, smell and mouthfeel