PhD Fellowship – Aarhus University, Denmark
Consumer engagement for higher acceptance of alternative protein Applicants are invited for a PhD fellowship/scholarship at Graduate School of Technical Sciences, Aarhus University, Denmark, within the Food Science programme. The position is available from 01 December or later. Research area and project description:The global food chain and ultimately the global population urgently need secure, healthy, […]
Read morePhD fellowship in Sensory and Consumer Science, University of Copenaghen, Denmark
The Department of Food Science, Section for Food Design and Consumer Behaviour, invites applicants for a PhD fellowship in Contextual effects on consumer choice behavior. Start date is expected to be February 1st 2024 or as soon as possible thereafter. The deadline for applications is 15 October 2023 23:59 GMT +2. The project The PhD […]
Read morePhD opportunity at University of Trento, Italy
AGRIFOOD AND ENVIRONMENTAL SCIENCES Scholarship title: Functionice – Functional stabilizers for ice-cream Scientific contact person: Prof.ssa Flavia Gasperi, Dr. Franco Biasioli (FEM) Click here for more information and to apply:
Read morePhD Project Advertisment – University of Reading (UK)
Project title: A reverse engineering approach to sucrose replacement in biscuits: modelling textureProject No: FBS2023-51-Rodriguez Garcia-rqLead supervisor: Julia Rodriguez Garcia, Department of Food and Nutritional Sciences, University of ReadingEmail: j.rodriguezgarcia@reading.ac.ukCo-supervisors:Gareth Tribello, Queen’s University Belfast, Mauricio Cafiero, University of Reading, Stella Lignou, University of Reading Apply through the FoodBioSystems DTP website before the 30th of January […]
Read morePhD opportunity: Exploring the association between temperature and sweetness perception. University of Nottigham, UK
Sweet snacks and dessert tend to give consumers a great pleasure and satisfaction, but often it also gives consumers a guilty emotion after consumption due to its high calorie content. The global sugar reduced/free sweet food market continue evolving due to increased number of health-conscious consumers, which does not only give consumers the indulgent sensation, […]
Read morePhD opportunity: Understanding the sensory perception of topically applied products. University of Nottigham, UK
The cosmetics industry relies on consumer’s evaluation of their products to understand if they are desirable. However, little research exists systematically exploring relationships between sensory perception of tactile properties, consumer liking, emotional response and physical rheology. This information is important as it can be used to inform new product formulations. Therefore, the aim of this PhD […]
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