MRes Studentship: Enhancing oil stability on frying applications (SCI1852)

Research Description

Deep frying is one of the main technologies used world-wide for food manufacture. Fried products are characterised by their desirable appearance, organoleptic and textural properties. These characteristics are the result of several complex phenomena which occur simultaneously, such as: heating and drying of the products, oil uptake and release of compounds from the food into the frying medium, and oil degradation. Oil degradation is an irreversible phenomenon occurring on frying which results from hydrolysis, oxidation and polymerisation of triglycerides. Although partial break-down of the oils is desirable in order to achieve good contact between the food product and the frying medium, and to ensure the desired sensory characteristics, excessive oil degradation results in poor quality products, generation of unhealthy compounds, accumulation of black coloured material along the processing line and health and safety hazards associated with the lowering of the flash/smoke point. This project is in collaboration with an industrial partner and aims at evaluating the stability of a new oil blend developed for frying applications at large manufacturing scales. This oil blend was developed at the Division of Food Sciences in collaboration with the industrial partner and further research is required to understand the functionality. The key research questions of the project are:
• What is the lipid degradation profile of the oils at various stages of the frying process? This will include determination of the total polar compounds, free fatty acids and triglyceride profile.
• What is the impact of any changes occurring in the colour and rheological behaviour on oil functionality?
• What are the iodine, p-anisidine and peroxide values of the new oil blend?
• What combined approaches can be developed to reduce oil breakdown on frying?


This 1 year MRes project is fully funded by the industrial partner and it includes:
•A typical Research Council Stipend
•UK/EU Tuition Fees
•Research Costs

The Award Start Date is 07/01/2019

Duration of Award: 12 months

This position is open to anyone who meet the residence criteria.

The successful candidate should have a minimum of a UK Honours degree at 2.1 or above (or equivalent) in Chemistry, Chemical Engineering or Food Sciences.
Essential knowledge and skills: lipid chemistry, heat and mass transfer and keen interest in research and problem solving with the aim to gain a boarder insight on product evolution.
Desirable skills: analytical and laboratory skills (gas-chromatography, thin liquid chromatography, spectrophotometric assays, and thermal analysis), rheological analysis and good presentation and interpersonal skills.

Application consists of cover letter and CV (no more than two A4 pages; a transcript of module marks achieved at the time of submission, and contact details for three professional referees), please highlight your interest, skills, experience and/or knowledge relevant to this project, sent directly to tim.foster@nottingham.ac.uk Informal inquiries to tim.foster@nottingham.ac.uk.

Closing Date: 29 Nov 2018
Category: Studentships