University of Exeter
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PhD Studentship: Structured and patterned food products for improved flavour, sensation, and nutrition University of Exeter in United Kingdom
Degree Level
PhD
Field of study
Chemistry
Funding
Available
Deadline
Dec 8, 2026
Country
United Kingdom
University
University of Exeter
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About this position
This PhD studentship at the University of Exeter focuses on designing structured and patterned food products to improve flavour release, sensation, texture perception, and nutrition. The project sits at the intersection of food science, materials design, mechanics, and analytical chemistry, with an emphasis on how foods break down during eating and how that breakdown influences consumer perception and nutritional properties.
The research will examine the food bolus during oral processing, investigating how saliva, mastication, microstructure, and applied forces alter texture and flavour release. Techniques such as optical microscopy, 3D printing, infrared spectroscopy, and chromatography will be used to study the effects of patterning and structuring on nutrient properties and flavour release. The project will also develop finite element and analytical models of mastication, helping connect material design with sensory and nutritional outcomes.
A distinctive feature of this opportunity is its use of ideas from metamaterials to engineer food structures that control oral food processing. The student will work on food microstructure, dynamic breakdown, and the design of multitexture products, gaining experience in emerging food manufacturing approaches and modelling tools. The project is strongly research-led and highly interdisciplinary, with clear relevance to next-generation food product design.
The studentship provides fees plus a stipend of £21,805 per annum for 2026/7. The student will also have the opportunity to spend significant time at Mondelēz’s R&D site and Innovation Lab on the University of Reading campus, gaining industrial R&D experience and access to advanced analytical facilities.
This is a PhD opportunity for applicants interested in food texture, oral processing, product innovation, analytical methods, and modelling. The application deadline is 2026-12-08.
Funding details
Available
How to apply
Apply through the University of Exeter funding page using the application link provided. Check the project and studentship details carefully before submitting. Ensure your application is completed by 08 Dec 2026.
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