PhD Studentship Using a Combined Sensory and Analytical Approach to Understanding Mouthfeel

Supervisors: Professor Joanne Hort and a lecturer in Sensory Science

Subject Area: Sensory Science

Mouthfeel is very important in terms of consumer acceptance and liking but, although much research has focused on flavour perception, in contrast relatively little is understood about mouthfeel. The aim of this PhD is to begin to put in place the lexicon of terms and understanding needed in order to correlate key aspects of sensory perception, oral state and analytical measures. This will not only progress our understanding of mouthfeel perception at a fundamental level but provide insights for the development of acceptable products for the global consumer.

The studentship is available for a period of 4 years. The studentship is for the equivalent of full HEU fees and maintenance, providing a total stipend of £14,000 (increasing in years 3 & 4 to £14,500 and £15,000 respectively).

Students should have at least a 2.1 degree in Food Science or related undergraduate degree and University of Nottingham minimum English Language requirement.

Please quote ref. SCI1328.

Closing date: 13 November 2013. 

For more information on making an application, please use the ‘Apply’ button below.

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