Ian Fisk

[Fully industry funded by The Magnum Ice Cream Company. Includes Home Student tuition fees and a tax-free stipend based on current BBSRC rates. International students must pay the difference between Home and International tuition fees.] This fully funded Master of Research studentship at the University of Nottingham focuses on understanding the interactions between sweetness and flavour perception in frozen desserts. The project is supported by The Magnum Ice Cream Company and aims to address the evolving market for sugar-reduced and sugar-free sweet foods, driven by health-conscious consumer trends. The research will investigate how temperature affects perceived taste and flavour, with a particular emphasis on the mechanisms underlying sweetness and temperature interactions. This knowledge is crucial for developing new product formulations that maintain taste while reducing sugar content. The successful candidate will gain multidisciplinary experience in sensory evaluation methodologies, product formulation, analytical flavour measurements, and consumer research methods. The project offers a unique opportunity to work at the intersection of sensory science, chemistry, and nutrition, contributing to innovations in the food industry. The studentship covers Home Student tuition fees and provides a tax-free stipend at current BBSRC rates. International applicants are welcome but must cover the difference between Home and International tuition fees. Applicants should have at least an upper second class degree (or equivalent) in a science-related subject, with preference given to those with experience in sensory and consumer science. The studentship is for 12 months, starting on 1 April 2026. The application deadline is 19 January 2026. For informal enquiries or to submit your application, contact Dr Qian Yang at [email protected]. Further details can be found at the official University of Nottingham job portal.