Lisa Methven

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This fully funded PhD opportunity, offered through the FoodBioSystems Doctoral Training Partnership (DTP), focuses on seaweed bioprocessing and flavour chemistry. The project, SALTERA, aims to develop low-sodium salts and umami enhancers from seaweed using advanced membrane processing, analytical chemistry, and sensory science. The research combines extraction, LC-MS/GC-MS, membrane separation, protein hydrolysates, and sustainability assessment, with training split between the University of Reading and Aberystwyth University. Supervised by a multidisciplinary team including Dr Maria Jose Oruna-Concha (lead, University of Reading), Dr Jessica Adams (Aberystwyth University), Dr Eugene Mohareb (University of Reading), Professor Lisa Methven (University of Reading), and Dr David Warren-Walker (Aberystwyth University), the student will work on innovative food science methods to create novel, low-sodium salt and flavour enhancer products. The project addresses public health concerns related to excessive dietary salt intake and leverages seaweed’s rich flavour-enhancing compounds and plant-based proteins for food innovation. During the PhD, the student will prepare and characterise seaweed extracts, assess their performance in sensory and consumer trials, extract and process seaweed proteins to generate umami-rich peptides, and carry out environmental impact assessments. The training includes placements at both institutions, hands-on experience in analytical techniques (LC-MS, GC-MS), sensory science, and sustainability analysis. Cohort training covers food systems, big data, business, and research fundamentals. Applicants should have a background in food science, food technology, nutrition, or related subjects, with experience in ingredient functionality, sensory evaluation, and analytical chemistry. The studentship is fully funded for UK/Home/ROI students, covering stipend (£20,780 for 2025/26), tuition, and research costs. International students may apply but must cover additional fees and costs. Equity, diversity, and inclusion are actively promoted, with reasonable adjustments and mentoring available for eligible candidates. For more information and to apply, visit the FoodBioSystems DTP and University of Reading websites. Contact the lead supervisor for queries and prepare your application materials as instructed.

The University of Reading is offering a PhD studentship focused on the intersection of sensory science, nutrition, and health. The project, supervised by Professor Lisa Methven, will investigate the impact of GLP-1 agonists—appetite suppressors—on long-term sensory perception, food choice, nutrition, and overall health. This opportunity is ideal for students interested in understanding how appetite suppressors influence consumer behavior and physiological responses related to food and nutrition. Applicants should have a strong background in sensory science, nutrition, biology, or a related field, and a keen interest in the relationship between sensory perception, appetite, and health. The position is based at the University of Reading, a leading institution in food and sensory science research. The application deadline is January 26, 2026. For more information and to apply, visit the provided link to the official advertisement.

The FoodBioSystems Doctoral Training Partnership (DTP) is now accepting applications for PhD opportunities in food, agriculture, and nutrition. This competitive program offers 40 salaried PhD projects spanning the entire food chain, including research areas such as farmed animal health and welfare, food safety, lifelong health, human nutrition, one health, precision agriculture, smart technologies, reducing waste, sustainable agricultural systems, and genomics. The DTP is a collaboration among leading UK universities, including the University of Reading, Aberystwyth University, Brunel University, Cranfield University, University of Lincoln, Queen’s University Belfast, and University of Surrey. Successful candidates will join a four-year, fully funded program starting in autumn 2026. The studentship includes a tax-free stipend (set at £20,780 per year, or £22,780 at Brunel University), research costs, and tuition fees at the Home/Republic of Ireland rate. International students at the University of Reading must pay the difference between international and Home/RoI fees, currently about £16,000–£19,000 per year, while other partner universities do not charge international rate fees. Visa, healthcare surcharge, and relocation costs are not covered by the DTP funding. Applicants should have a strong academic background in a relevant scientific discipline such as food science, agriculture, nutrition, biology, or related fields. Required documents include official transcripts, evidence of English proficiency (if applicable), and a referee's contact for a confidential academic reference. The application process is entirely online, and applicants may apply for up to two PhD projects. Each project is co-supervised across two partner institutions, providing a unique interdisciplinary training experience. The program also includes a cohort-based training curriculum and a three-month professional internship. The application portal opens on 16 December 2025 and closes on 26 January 2026 (10:00 GMT). An applicant webinar will be held on 13 January 2026 to provide further information and answer questions. For more details, visit the FoodBioSystems DTP website and review the applicant guidance before applying. Key research areas include food science, agriculture, nutrition, sustainable agriculture, food safety, animal health, genomics, precision agriculture, one health, and lifelong health. This is an excellent opportunity for motivated students interested in advancing research across the food system and contributing to global challenges in food security and sustainability.

A funded PhD opportunity is available for UK students at the University of Reading, within the Food and Nutritional Sciences department. The project focuses on understanding how biological differences in oral sensitivity influence the perception of mouthfeel and product acceptability, with applications in sensory science and consumer research. The research is supervised by Professor Lisa Methven and Dr. Atefeh Amiri Rigi, and is conducted in collaboration with Unilever. The project is ideal for candidates interested in sensory science, food science, nutrition, and consumer research. Applicants should have a strong academic background in a relevant field and a keen interest in the topic. The position is funded, but specific details about the stipend and tuition coverage are not provided. The application deadline is October 22, 2025. For more information and to apply, candidates should consult the University of Reading Food and Nutritional Sciences department.