Nonlinear Structural Dynamics: Fully Funded PhD Studentship in Design and Fabrication of a Mems Sensor

This project will be conducted at Swansea University, utilising the world-class facilities of the MEMS Excellence Centre, which is renowned for its cutting-edge research in microelectromechanical systems. The study focuses on the fundamental design, analysis, optimisation, and investigation of nonlinear dynamics in MEMS sensors, with a particular emphasis on enhancing sensitivity through nonlinearity. 

The objective of the project is to thoroughly examine the influence of factors such as geometry, noise sources, and nonlinearities on critical performance parameters, including bandwidth, resolution, sensitivity, and operational range. 

The primary application of the research is in biomedical engineering, specifically in the development of MEMS-based sensors for robotic surgery. Robotic surgery imposes stringent requirements on sensor design, demanding high precision, robustness, and resilience to challenging conditions, such as mechanical vibrations and dynamic forces. The project aims to design, simulate, and fabricate MEMS sensors that meet these exacting standards, advancing the capabilities of existing sensor technologies. 

The final phase involves comprehensive testing of the fabricated MEMS sensors to ensure compliance with performance, reliability, and durability standards for use in surgical robotics. These tests will confirm the sensors’ ability to operate accurately and consistently under demanding conditions. 

By enhancing the understanding of nonlinear dynamics and applying it to practical sensor design, the project is expected to deliver significant contributions to the field of biomedical engineering, improving the reliability and precision of robotic surgery systems. 

Funding Comment

This scholarship covers the full cost of tuition fees and an annual stipend at UKRI rate (currently £20,780 for 2025/26).

Additional research expenses of up to £1,000 per year will also be available.

Closing Date: 05 May 2025

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