Project title: Key molecules derived from enzymatic treatment of wafer batter and their impact on batter rheology

Department/School: Department of Food Chemistry and Pharmacy and Department of Crop Science

Supervisors: Julia Rodriguez Garcia, Afroditi Chatzifragkou, Paola Tosi and Researchers at Nestle

Project Overview:

The Food Consortium CTP is an industry-led collaborative programme that aims at developing highly skilled PhD researchers and providing an innovation ecosystem through collaboration and partnership between four major food manufacturers together with Campden BRI and the Haydn Green Institute (Nottingham University Business School). The student will be based in the Department of Food and Nutritional Science (UoR). They will be supervised by researchers at Nestle and will be doing placements during their studentship at Nestle.

The objectives of this Project are to explore and understand the effect of pre-selected enzymatic treatments in (1) formation pathways, quantities and ratio of molecules derived from the enzymatic treatments, (2) correlate the changes in the chemical composition of the batter with changes in batter rheological properties and wafer physical properties.


  • Applicants should hold or expect to gain a minimum of a 2:1 Bachelor Degree (or equivalent) or a Master in a relevant subject such as Chemistry, Biochemistry, or Food science. 

Funding Details:   

  • Starts: October 2022
  • It’s a 4 year award
  • The funding will include a tax free stipend (currently minimum £16,062 per year plus a £1400 enhancement from the industrial sponsor), support for tuition fees at the standard UK rate (currently £4,596 per year) and a contribution towards research costs. In the event an international student is appointed, then the University of Reading will cover the difference between the UK and international fees. (No more than 30% of the Food Consortium CTP projects can be allocated to international students).

*Important notes*

  • 1) Please quote the reference ‘GS22-081’ in the ‘Scholarships applied for’ box which appears within the Funding Section of your on-line application.
  • 2) When you are prompted by the online application system to upload a research proposal, please omit this step as the project is already defined.

Application Deadline:

Deadline: 8th July 2022

Further Enquiries:  

Please note: where a candidate is successful in being awarded funding, this will be confirmed via a formal studentship award letter; this will be provided separately from any Offer of Admission and will be subject to standard checks for eligibility and other criteria. 

For further details please contact

How to apply:  

To apply click the link “Apply for a programme”   create your account and use the link sent by email to start the application process.   During the application process please select the PhD in Food and Nutritional Science

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