Fully Funded PhD in Dairy Chemistry and Milk Protein Variants for Cheddar Cheese and Whey Protein Manufacture
Fully funded PhD opportunity
in dairy chemistry, milk protein variants, and food processing at
Teagasc Moorepark
in partnership with
University College Cork (UCC)
.
The project is titled
“Selecting Protein Variants of κ-Casein and β-Lactoglobulin to Enhance the Efficiency and Quality of Cheddar Cheese and Whey Protein Ingredient Manufacture.”
It will investigate how naturally occurring milk protein genotypes influence
Cheddar cheese yield, ripening quality, whey protein recovery, and dairy processing performance
. The work sits at the intersection of
chemistry, biology, agriculture, and food science
, with practical relevance to the Irish dairy sector.
The successful candidate will gain experience in
dairy chemistry
,
milk composition
,
pilot-scale dairy processing
, and
product analysis
. The research will examine κ-casein and β-lactoglobulin variants, including their effects on rennet coagulation, curd formation, cheese manufacture, whey protein separation, and isolate production. The project also aims to generate evidence useful for future breeding and milk-quality strategies.
This PhD is part of the
Walsh Scholars Programme
and is based at
Teagasc Moorepark, Co. Cork
. Funding includes a
€25,000 annual stipend
,
university fees covered up to €6,000 per annum
, a
four-year structured doctoral programme
, and opportunities for an
international research placement
.
Eligibility highlights:
applicants should have at least a
2.1 Honours degree or MSc
in food science, agricultural science, or a related discipline. Strong motivation, analytical/data-handling skills, multidisciplinary research ability, communication skills, teamwork, and willingness to travel for fieldwork are expected. English language requirements apply if English is not the first language.
Deadline:
3 July 2026. Applicants should email Dr Prabin Lamichhane with the required documents and subject line specified in the post.
