EPSRC sponsored EngD

Fat reduction in foods by using gel particles

University of Birmingham

Prof Ian Norton (University of Birmingham)
Kerry Group (Ireland)
Tax free bursary of £20,400 p.a. plus fees paid
Kerry Group plc is one of the largest food ingredient and flavours companies in the world with an annual turn in excess of €6.1 billion. It has over 140 manufacturing sites located throughout the world and has a commercial presence in over 150 countries. Kerry Group has over 20,000 employees, 500 scientists and 28 technical centers.
The lipid component of food products play a key role in determining many of the sensory and physical properties of the food. However, increased lipid consumption is a key causative factor in the increased incidence of  obesity and related health problems such as diabetes, inflammation and coronary heart disease.  The development of novel and emerging technologies which facilitate a reduction in the fat content of food products without compromising the sensory attributes of the products is of key interest in the food industry.  Many methods of formulating reduced-fat food products have been investigated with limited success. The development of hydrocolloid-technology to mimic the sensory attributed of fat has received some research attention but more fundamental research in this area is required.  Success in this approach would facilitate the development of innovative, cost-effective and/or healthy food products which would help to address the ever expanding requirements of the consumer and tackle current health endemics such as obesity and chronic inflammation.
The preparation and characterisation of shear gels from different gelling hydrocolloids.
Key milestones:
(a) Preparation of shear (fluid) gels of different sizes using a range of hydrocolloids (Charged and neutral)
(b) Determine the sensory attributes of these gel particles as fat mimetics
(c) Carry out tribology on different gel particles and consider how friction relates to sensory properties.
(d) Carry out alternative rheological measurements - link findings to sensory properties
(e) Investigate particle bridging to induce enhanced structuring with sheared gels
(f) Investigate scale up rotes for the most interesting gel particles.
(g) Preparation of dehydrated shear gels and characterisation of their properties when reconstituted in water
(h) Investigate formulations of most interesting systems into foods.
Eligibility: to qualify for an EPSRC studentship candidates must be a U.K. national and hold the minimum of at least a 2(i) or a 2(ii) plus MSc in a relevant discipline.
If interested in the above position please send your c.v. to Dr Richard Greenwood at r.w.greenwood@bham.ac.uk