Qualification Type: | PhD |
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Location: | Birmingham |
Funding for: | UK Students |
Funding amount: | EPSRC funding |
Hours: | Full Time |
Placed On: | 9th May 2024 |
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Closes: | 2nd August 2024 |
The formulation of emulsions for beverage applications has long been employed for cream liqueurs and flavour delivery systems. Dispersing a hydrophobic phase into an aqueous medium typically relies on the use of emulsification techniques having inherently high CO2 footprints stemming from both the processing methods and ingredients used. Commonly utilised processes such as high-pressure homogenisation are energy intensive processes that physically break-down oil droplets to a satisfactorily low diameter. Such droplets are stabilised via surface active ingredients including sodium caseinate from dairy, well known to successfully impart long term shelf stability. Successful advancement of the sustainability of emulsification technology (process and ingredients) will require meeting the droplet size, stability and physical properties of such beverages that drives their sensory perception in terms of mouthfeel and flavour.
This project will explore low energy emulsification techniques based on an appropriate combination of lipophilic, hydrophilic and surfactant phases requiring minimal mechanical energy input. Moving to lower environmental impact surfactants will require an in depth understanding of the role of such ingredients on the oil-in-water interface and the impact of such architecture on oral mucosa interactions and aroma release behaviour. To apply please email your cv via the above ‘Apply’ button. Currently we are only able to accept UK nationals. For details on the Engineering Doctorate scheme visit the homepage: https://www.birmingham.ac.uk/schools/chemical-engineering/postgraduate/eng-d/available-projects
Funding notes:
To be eligible for EPSRC funding candidates must have at least a 2(1) in an Engineering or Scientific discipline or a 2(2) plus MSc.
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