[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”2186″ img_size=”medium”][vc_video link=”https:\/\/youtu.be\/aCS_4Oqm68w”][\/vc_column_inner][vc_column_inner width=”3\/4″][vc_column_text]<\/p>\n
2022-26 cohort<\/p>\n
Project title:<\/strong> Designer plant burgers – use of targeted biochemistry and chemistry to generate flavour (taste and aroma) during extrusion of plant protein<\/p>\n Academic partner:<\/strong>\u00a0University of Reading<\/p>\n Why is your project important to or how is it relevant \u00a0to the UK food system? <\/strong> What have you enjoyed most about DTP training so far?<\/strong> Alex’s video ‘On Loss and Damage at COP28’ reflecting on the loss and damage agenda and the role of climate finance.<\/span><\/p>\n [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”3\/4″][vc_column_text]<\/p>\n 2021-25 cohort<\/p>\n Project title:<\/strong>\u00a0Society\u2019s sustainable sandwich \u2013 increasing circularity and sustainability with robust metrics<\/p>\n Academic partner:<\/strong>\u00a0University of Reading What is your project about? Why attracted you to doing a PhD with the FoodBioSystems DTP?<\/strong> 2021-25 cohort<\/p>\n Project title:<\/strong>\u00a0Low-carbon Food Processing with Solid State Microwave Technologies<\/p>\n Academic partner:<\/strong>\u00a0University of Reading<\/p>\n What is your project about? Why attracted you to doing a PhD with the FoodBioSystems DTP?<\/strong>
\nCurrently many plant-based meats are not up to meat-eating consumer standards, which means many do not want to purchase these products over traditional animal meat. By improving the taste during the processing method, it is possible to improve these products, hence, encouraging consumers to decrease their meat consumption, which in turn means less demand for meat.<\/p>\n
\nI\u2019ve enjoyed the large range of training we have been offered, especially the data training. I have found this incredibly useful for both my project and in learning other coding languages for outside projects.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”1100″ img_size=”medium”][vc_video link=”https:\/\/vimeo.com\/894721354?share=copy”][vc_column_text]<\/p>\nAlex Moores<\/h4>\n
\nMy project is a CASE studentship and is supported by a food company.<\/p>\n
\n<\/strong>My project aims to explore how we can guide progress towards a circular economy for food.\u00a0 A circular economy reduces resource use and environmental impacts, and promotes social well-being. My research will help to put life-cycle thinking into practice and move towards a just and sustainable food system.<\/p>\n
\nWhat drew me most to my PhD project was the opportunity to work on one of the world\u2019s most important challenges. Alongside, I get to build my research skills, develop expertise in my field, and learn lots along the way.
\nBeing part of a cohort of DTP students is a fantastic opportunity to network, share ideas, and learn from each other. Plus, working with an industrial partner allows me to test my research in a commercial setting \u2013 a great way to gain experience and increase impact.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”1116″ img_size=”medium”][\/vc_column_inner][vc_column_inner width=”3\/4″][vc_column_text]<\/p>\nLeyli Vahid Dastjerdi<\/h4>\n
\n<\/strong>My project looks at assessment of energy consumption and efficiency, GHG emission and physicochemical properties of bread (texture, crust formation, toasty aroma ) and some vegetable snacks made by different microwave generators: Solid-state oven and conventional magnetron technology.<\/p>\n
\nI believe that the knowledge I have gained is little and there is much more to learn and relearn. I am sure that PhD in food science will widen the horizons of my knowledge and help me attain a milestone toward food technology.
\nFoodBioSytems offers the opportunity to work in state-of-the-art laboratories and receive world-leading training through integrated research across food production as well as build connections with other students with different backgrounds.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"