Culinary Technology Research Studentship
University of Brighton, United Kingdom
Scholarship / Financial aid: 3 years fully paid PhD tuition fees and a bursary of ?12,730 per annum towards living costs
Date: 01 October 2008
Deadline: 30 April 2008
Open to: UK, EU, International applicants
Announcement follows:
CULINARY TECHNOLOGY RESEARCH STUDENTSHIP
Applications are invited for a PhD studentship within the Advanced Culinary Technology Research Centre (Eastbourne Campus).
Closing date: ****30th April 2008
Advanced Culinary Technology Research Centre
http://www.brighton.ac.uk/ssm/research/actrc/
Placed within the School of Service Management, the Advanced Culinary Technology Research Centre (ACTRC) specialises in the application of food science principles to culinary practices with particular emphasis on innovative solutions for large scale facilities such as banqueting, convention centres, stadiums, casinos, airlines, hotel and restaurant chains, institutional and contract caterers. ACTRC is the only institution in Europe to offer a competitive edge in the area, with research students benefiting from the use of the new Culinary Arts Studio, a state-of-the-art commercial kitchen with specially equipped laboratory. The main supervisor is Dr. Svetlana Rodgers, Professor in Food, Hospitality and Culinary Arts.
Context
Adding lactic acid bacteria to restaurant meals is a novel concept for the general public and food service professionals. The two possible applications are probiotics (nutrition) and protective cultures (food safety). Practical aspects include the survival of cultures in the product during storage, development of inoculation protocols, effects on sensory property and consumer perception of live bacteria in non-fermented foods. This project will involve a combination of research methods ranging from food microbiology to consumer studies.
The studentship comprises 3 years fully paid PhD tuition fees and a bursary of ?12,730 per annum towards living costs. An additional annual allowance is provided for such as conference attendance. There may be teaching opportunities available, which will be paid at the relevant University rate.
The candidates will be enthusiastic and self-motivated with the ability to work across disciplinary boundaries. A first class honours degree or a Masters degree is required in any one of the following subjects: culinary technology, food microbiology, organic chemistry, biotechnology, fermentation technology, sensory evaluation and consumer psychology. Graduates from other areas and disciplines will be considered if they can demonstrate both engagements with the subject and ability.
For an informal discussion about the studentships please contact:
Dr. Svetlana Rodgers
Professor in Food, Hospitality and Culinary Arts /
Director, Advanced culinary Technology Research Centre
School of Service Management, University of Brighton
Darley Road, Eastbourne BN20 7UR
Telephone: + 44 (0)1273?643616
Email:
s.rodgers@brighton.ac.uk