- Value: Varies depending on eligibility
- Number of awards: 2
- Deadline: Ongoing
- Key benefits: Working in the largest and longest established Food Colloids Group alongside colleagues and students covering a wide range of disciplines and techniques
Contact Professor Brent S. Murray to discuss this project further informally.
Funding is available for various projects working with and independent of industry on aspects of food colloids (emulsions, foams, dispersions, etc.) and their processing.
Some of these may be funded via the SOFI CDT.
Applicants must have a good first degree (2.1 honours or higher) in an appropriate physical science subject, food science, mathematics or engineering.