The UK’s National Alternative Protein Innovation Centre (NAPIC), located at the University of Leeds, has unveiled an exciting opportunity for researchers with the announcement of five fully funded PhD positions:
- Microbubbles stabilised by plant protein-polysaccharide complexes: from oral processing to rational design of sustainable food foams.
- Assessment of potential allergenicity of alternative proteins and effect of processing for food safety.
- Plant proteins as modulators of the gut-brain axis and their contribution to metabolic health.
- Colloidal performance of plant proteins – unravelling shear-hydration-surface activity synergies.
- Design and prototyping of a novel biosensor for measuring nutritional equivalence of plant-based proteins.
These programs are designed to advance cutting-edge research in alternative proteins, aligning with the global shift toward sustainable and plant-based food systems.
The initiative reflects the growing importance of alternative proteins as a solution to pressing issues such as climate change, food security, and dietary health. Researchers will delve into innovative methods to develop and improve sustainable protein sources, supporting the transition to environmentally friendly food production.
With NAPIC at the forefront, the University of Leeds continues to lead in academic contributions to sustainability and innovation. Applications are now open, providing aspiring researchers a unique platform to contribute to transformative advancements in food science. This marks a significant step toward building a more resilient and sustainable global food future.
Apply by 28 February 2025.
