PhD studentship: Sodium Reduction in Coated Frozen Foods (SCI3056X1)

Studentship Information

Supervisor: Professor Ian Fisk

Secondary Supervisor: Dr Vincenzo di Bari, Dr Louise Hewson, Mui Lim

Subject Area: Food Science

Research Title: Sodium Reduction in Coated Frozen Foods

Research Description

Excess salt intake remains one of the most significant and unresolved public-health challenges linked to everyday food consumption. Coated frozen foods are a key contributor, yet sodium plays a critical functional role in batter systems, influencing flavour delivery, texture, processing robustness, and consumer enjoyment.
 
This fully funded PhD studentship will tackle this challenge directly, combining food chemistry, flavour science, and data-driven modelling to develop sodium-reduced coating systems that are healthier, more sustainable, and commercially viable.
 
The project will go beyond reformulation by developing a mechanistic understanding of how sodium functions within batter and breadcrumb matrices, rather than relying solely on empirical reformulation. It will explore how salt distribution, structure formation, water management, and flavour release interact during processing, cooking, and consumption.
 
Using advanced characterisation tools alongside sensory and multivariate data analysis, the project aims to generate design rules that enable significant sodium reduction without compromising texture, flavour, or consumer acceptance.
 
Training will span experimental food chemistry, flavour analysis, rheology, sensory science, and data-driven modelling, alongside structured development in responsible AI use, industry-relevant decision making, and translational research.
 
This project will uniquely combine the world-leading expertise of the University of Nottingham, the University of Leeds and access to Nomad Food’s cutting-edge R&D facilities in Woking. Together, this will be an excellent training opportunity for a PhD candidate through the multidisciplinary academic–industry supervisory team; access to state-of-the-art food chemistry facilities (International Flavour Research Centre); structured training in data analysis, modelling, and responsible use of AI; a 3-month industry placement with Nomad Foods; cohort-based training, networking, and leadership development and a ringfenced training and development budget (including travel for international conferences).
 
The student will benefit fully from the collaboration with Nomad Foods, including the opportunity to undertake a fully funded 3-month placement at their UK R&D site in Woking during the PhD. During the placement, the student will work alongside industrial scientists on real manufacturing systems, gaining exposure to commercial decision-making, scale-up challenges, and the translation of research into products consumed by millions.
 
This project is part of the Food Industrial Doctoral Landscape Award (IDLA), providing a world-class training programme combining research-led innovation with real-world industry application. Students will receive high-level entrepreneurial training provided by Haydn Green Institute, bespoke business training by global players in the food industry and will have free access to the IFST platform MyCPD for career development.

Keyword Search: Food science, food chemistry, flavour, sodium reduction, batter systems, data analysis

Award Start Date: 01/10/2026

Duration of Award: 48 months

Terms and Conditions

Fully funded for four years by the Food Consortium IDLA and Nomad Foods. The studentship covers UK tuition fees plus an enhanced annual UKRI stipend (£22,280 tax-free for 2025/26 entry).
 
International students may apply but must cover the difference between Home and International fees which is ~£28k pa and increases annually.
 
Stipend and fees will be confirmed by BBSRC later in the Spring.

Applicant Qualification Requirements

We welcome applications from candidates with a strong interest in food science and innovation. You should have, or expect to obtain, a first-class or upper second-class degree (or equivalent) in a relevant discipline such as:

Food Science or Food ChemistryFlavour Science or Sensory ScienceChemistry, Materials Science, or a related field 

Experience or interest in any of the following would be advantageous:

Food formulation or processingBatter or coating systemsFlavour Science, sensory science or consumer researchData analysis or multivariate methods. We particularly encourage applications from candidates motivated by food, health, sustainability, and real-world impact, including those transitioning into food science from allied disciplines.

How to Apply

Visit ifst.org/food-consortium-idla/phd-opportunities/2604-NLN to download an application form. This should be submitted to idla@reading.ac.uk with the subject line: IDLA 2604 NLN [Your Surname]

Closing Date: 15 Mar 2026
Category: Studentships