Fully Funded PhD in Grain Science, Food Structure, Digestion, Flavour, and AI at University of Guelph University of Guelph in United States

Fully funded PhD opportunity at the University of Guelph in the CREATE The Future is Gree(ai)n / CREATE-Gree(ai)n program. The project sits at the intersection of grain science, food structure and function, digestion, techno-function, flavour, data science, machine learning, and AI.

The research will investigate how the structural architecture of grains governs food quality and how this knowledge can be used to design high-value grain-based ingredients. The broader CREATE-Gree(ai)n initiative is a six-year training and research program led by the University of Guelph in collaboration with Canadian institutions, focused on sustainable, low-impact grain processing and wholegrain flour functionality.

The successful PhD student will work with Dr. Alice Marciniak, Dr. Iris Joye, and Dr. Biniam Kebede at the Ontario Agricultural College. The program includes hands-on research, specialized training, professional development, and industry engagement. The post highlights support from NSERC.

Applicants should be interested in food science research related to grains, structure-function relationships, digestion, flavour, and computational approaches such as machine learning and AI. The announcement does not list detailed GPA or language requirements in the post text provided.

Deadline: July 1, 2026. Applications must be submitted using the specified Microsoft Forms application link. Questions can be directed to the listed supervisors by email.