Walsh Scholars Programme

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.