Nano- and bio-technologies for food science and technology
University of Abertay, Dundee
The University is pleased to offer a FEES ONLY STUDENTSHIP for a period of three years for outstanding full time postgraduate research students from outside the UK and European Union. The studentships are part-funded through SORSAS (the Scottish Overseas Research Students Awards Scheme).
This project addresses the following research question “what is the relationship between microbial cell surface characteristics and their functional properties in food fermentations?” The aims are specifically to apply nano- and bio-technology tools to characterise food yeasts in order to improve the quality of food products, and to engage such technologies for food science research.
Outline: The proposed PhD project will involve applying state-of-the-art nanotechnology tools, such as atomic force microscopy (AFM), to determine the nanoscale ultrastructure and morphology of yeast cell envelopes. The project will also determine the nanomechanical properties of yeasts using AFM in force spectroscopy mode. The research will additionally ascertain how ultrastructural and nanomechanical characteristics are linked to functional properties of yeasts in food. Chemical fingerprints of yeast cells will be determined by Raman Spectroscopy to provide complementary compositional characterisation of these food microbes. Biotechnology techniques will be employed to determine yeast physiological behaviour (hydrophobicity, charge, flocculation, dispersion, coagulation, fermentation performance) thereby providing complementary macroscale characterisation. Such a multi-technique approach has not been attempted before and will provide unique characterisation of these important food microorganisms. Various strains of yeasts will be provided by our industrial collaborator, Lallemand Inc. (an international food biotechnology company based in Canada with worldwide operations). The properties of these microbes strongly influence the quality (taste, texture, flavour, appearance, and shelf-life) of food products and the functional behaviour of foods and fermented beverages.
Eligibility Overseas (non-EU) students who have been accepted unconditionally for admission as a full-time, postgraduate research student for Session 2011/2012.
Supervisors Dr A. K. Adya e-mail: firstname.lastname@example.org and Prof G.M. Walker e-mail: email@example.com School of Contemporary Sciences, University of Abertay Dundee, Dr F.R. Wardrop, Lallemand Inc., Canada , Dr E. Canetta School of Physics & Astronomy, University of St Andrews.
For an application form please visit Abertay Jobs at www.abertay.ac.uk Please return applications to Mrs Cheryl Fitzpatrick, Research, Enterprise and Innovation Services, University of Abertay Dundee, Bell Street, Dundee, DD1 1HG (Tel: +44 1382 308910) e-mail: firstname.lastname@example.org Completed applications forms together with a current cv should be returned to Mrs Fitzpatrick by 11 March 2011. Please quote reference number STU/11/02
Committed to Equal Opportunities
The University of Abertay Dundee is a Scottish Registered Charity, No: SC016040