PhD scholarship in enhancing nutritional profiles of grains and pulses through bioprocessing strategies

This scholarship is suitable for a candidate with a strong background in food chemistry/technology to pursue an industry relevant PhD in the development of novel sprouted oats with enhanced nutritional benefits.

This scholarship is suitable for a candidate with a strong background in food chemistry/technology to pursue an industry relevant PhD in the development of novel sprouted oats with enhanced nutritional benefits.

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Value and duration

Scholarship Package totalling $45,000 p.a. over four years, an additional project expense and development package of $13,000 p.a. is also available to support the project expenses.

Number of scholarships

One scholarship available

Eligibility

The candidate must be a local student, who has completed a relevant (Food technology/chemistry) honours degree, and obtained a HD average for their studies.

A strong background in food chemistry/technology and in particular small molecule and nutrient chemistry is required. An ideal student should be familiar with broader aspects of bioprocessing strategies to modulate food composition and be comfortable with intermediate level statistics. 

A broad range of laboratory skills in food chemistry and food product development, experience in the use of advanced analytical equipment and an interest in learning aspects of developing evidence for health claims for functional foods is required.

Embedded in a diverse team environment, an ideal student should demonstrate excellent teamwork and communication skills. A strong desire to translate scientific findings to commercial food processes and products is also required. 

How to apply

The candidate should contact Prof. Stefan Kasapis ([email protected] ) and include the following information:

CV, including any relevant research experience

Transcript of highest degree achieved

A statement (1000 words max) discussing their interest, background knowledge and a potential implementation approach to the project

Opening date

Applications are now open

Closing date

30th November 2022

Further information

The project involves the design of a bioprocessing protocol for the identification, extraction and profiling of bioactive compounds from green sprouted oats with enhanced nutritional characteristics.

Contact

Prof. Stefan Kasapis ([email protected] )

Scholarship Package totalling $45,000 p.a. over four years, an additional project expense and development package of $13,000 p.a. is also available to support the project expenses.

Scholarship Package totalling $45,000 p.a. over four years, an additional project expense and development package of $13,000 p.a. is also available to support the project expenses.

One scholarship available

One scholarship available

The candidate must be a local student, who has completed a relevant (Food technology/chemistry) honours degree, and obtained a HD average for their studies.

A strong background in food chemistry/technology and in particular small molecule and nutrient chemistry is required. An ideal student should be familiar with broader aspects of bioprocessing strategies to modulate food composition and be comfortable with intermediate level statistics. 

A broad range of laboratory skills in food chemistry and food product development, experience in the use of advanced analytical equipment and an interest in learning aspects of developing evidence for health claims for functional foods is required.

Embedded in a diverse team environment, an ideal student should demonstrate excellent teamwork and communication skills. A strong desire to translate scientific findings to commercial food processes and products is also required. 

The candidate must be a local student, who has completed a relevant (Food technology/chemistry) honours degree, and obtained a HD average for their studies.

A strong background in food chemistry/technology and in particular small molecule and nutrient chemistry is required. An ideal student should be familiar with broader aspects of bioprocessing strategies to modulate food composition and be comfortable with intermediate level statistics. 

A broad range of laboratory skills in food chemistry and food product development, experience in the use of advanced analytical equipment and an interest in learning aspects of developing evidence for health claims for functional foods is required.

Embedded in a diverse team environment, an ideal student should demonstrate excellent teamwork and communication skills. A strong desire to translate scientific findings to commercial food processes and products is also required. 

The candidate should contact Prof. Stefan Kasapis ([email protected] ) and include the following information:

CV, including any relevant research experience

Transcript of highest degree achieved

A statement (1000 words max) discussing their interest, background knowledge and a potential implementation approach to the project

The candidate should contact Prof. Stefan Kasapis ([email protected] ) and include the following information:

CV, including any relevant research experience

Transcript of highest degree achieved

A statement (1000 words max) discussing their interest, background knowledge and a potential implementation approach to the project

Applications are now open

Applications are now open

30th November 2022

30th November 2022

The project involves the design of a bioprocessing protocol for the identification, extraction and profiling of bioactive compounds from green sprouted oats with enhanced nutritional characteristics.

The project involves the design of a bioprocessing protocol for the identification, extraction and profiling of bioactive compounds from green sprouted oats with enhanced nutritional characteristics.

Prof. Stefan Kasapis ([email protected] )

Prof. Stefan Kasapis ([email protected] )