This fully funded PhD scholarship at the University of Leeds offers an exciting opportunity to investigate the surface chemistry of snack foods, focusing on uncovering adhesion mechanisms using advanced microscopy techniques. Hosted jointly by the School of Food Science and Nutrition and the Bragg Centre for Materials Research, the project is part of the BBSRC Food Consortium Collaborative Training Partnership and involves collaboration with PepsiCo, providing additional cohort training activities and industrial engagement. The research will explore how surface chemistry influences the adhesion properties of snack foods, utilizing state-of-the-art microscopy to analyze and characterize these mechanisms.

The successful candidate will benefit from interdisciplinary supervision, access to cutting-edge facilities, and the chance to work closely with both academic and industry partners. The scholarship covers full tuition fees for four years, a generous UKRI maintenance stipend (£20,780 per year at the 2025/26 rate), and an additional annual top-up of £1,800 from PepsiCo. The award is open to both Home and International applicants, with flexibility for full-time or part-time study.

Applicants must have been offered a place on a PhD program at the School of Food Science and Nutrition and must not already hold or be studying for a doctoral degree. The scholarship must be taken up by 1st April 2026, and recipients are required to reside within a reasonable distance of the University of Leeds during their studies. International students should note that costs related to travel, visas, and health insurance are not covered. This position is ideal for candidates interested in food science, materials research, and industrial collaboration, offering comprehensive training and support in a vibrant research environment.