The University of Southern Queensland, in partnership with CSIRO and Meat & Livestock Australia, is offering a prestigious PhD scholarship in Red Meat Functionality. This unique opportunity is designed for candidates passionate about food science, innovation, and making a real-world impact in the red meat sector. The project aims to re-imagine the role of red meat in a healthy lifestyle by leveraging novel technologies to create new usages and transform commodity red meat and by-products into functional food ingredients. Key research areas include protein and iron-rich foods, nutraceuticals such as collagen, and improved carcass utilisation, aligning with global wellness trends.

The successful candidate will join a leading research team including Professor Polly Burey and other experts, benefiting from world-class academic training and direct industry collaboration. The scholarship offers a generous stipend of AUD $47,000 per annum (tax exempt) for four years, plus a project expense and development package of $13,000 per annum. The program includes a 60-day industry engagement component and structured professional development to enhance applied research skills.

Eligibility requirements include an Honours Degree with First Class or 2A Honours, or a Master's degree with a significant research component, and relevant experience in food science, industrial design, or project management. Applicants should demonstrate strong communication, project management, and teamwork skills, as well as an understanding of research methodology and innovation frameworks. The scholarship is open to domestic and permanent resident candidates who can commence or continue a PhD in March or April 2026.

To apply, candidates must prepare a CV, a preliminary research thesis topic proposal (to be completed with Professor Polly Burey), and academic transcripts. Applications are submitted via the UniSQ Scholarship Application Management System. For further information or assistance, contact Professor Polly Burey at [email protected]. The position remains open until filled, offering a rare chance to contribute to innovative research that will shape the future of Australia's red meat industry.