PhD SENSORY AND BREWING SCIENCE:
UNDERSTANDING THE CONTRIBUTION OF HOPS TO BEER FLAVOUR
Division of Food Science, School of Biosciences, University of Nottingham
Supervisors: Prof. Joanne Hort, SABMiller Professor in Sensory Science & Dr David Cook.
Applicants are invited for this exciting 4 year PhD studentship
The flavour of beer is key to consumer enjoyment and the use of hops to add both bitterness and aroma to beer is a crucial part of the brewing process. Recently there has been renewed interest in the use of new hop varieties and hop products to create exciting new products for the consumer and this has highlighted fresh technical challenges that this study will investigate. In this multidisciplinary PhD the student will combine an understanding of the chemistry of hop aroma and bitterness and sensory science to gain a deeper understanding of the multimodal stimuli (taste/aroma/trigeminal) in hops which contribute to beer flavour and aroma. Based in the International Centre for Brewing Science the student will be supervised by International experts in sensory science (Prof Joanne Hort) and Beer Chemistry (Dr David Cook) and will develop both their analytical and sensory evaluation capability alongside generic research skills.
Applicants must have (or be about to complete) at least a BSc (Hons) 2:1 first degree, or equivalent, in Food Science, Chemistry or a relevant related subject, and show a keen interest in beer flavour perception. The project requires a student who is highly motivated and can work independently and as part of a team. Good time management and organizational skills are also vital. Excellent English language skills, both written and oral, are essential, especially as the student will be working with human volunteers.
The scholarship is open to UK/EU students only and covers all fees and an annual stipend of £14,296 per annum.
Candidates should send a covering letter, detailed CV, including university grades/predicted grades together with the names and contact details of two referees to firstname.lastname@example.org.
Closing date: open until filled
Start Date: Oct 2016 or soon thereafter
For Further information contact email@example.com and see our websites www.nottingham.ac.uk/brewingscience &