At a Glance
- Tasks: Explore how chewing transforms food and impacts nutrient absorption through innovative research.
- Company: Join a leading research team at Norwich Research Park.
- Benefits: Receive a competitive stipend, tuition coverage, and research funding.
- Other info: Engage with an international network and explore diverse research directions.
- Why this job: Make a real difference in understanding food texture and digestion while gaining valuable research experience.
- Qualifications: Must have a UK equivalent Bachelor's degree with at least a 2:1.
The predicted salary is between 30000 - 40000 £ per year.
Number of Opportunities Available: 1
Primary Supervisor: Dr Cathrina Edwards
Ever wondered how chewing transforms your food? Be it a crunchy cracker, gooey cookie, or a lumpy porridge, our mouth is capable of transforming these different textures into a bolus that is safe to swallow. As we chew, bite‑size chunks are reduced to smaller particles and mixed with saliva through complex and dynamic oral processes which result in the formation of a soft and smooth bolus ready to pass down the oesophagus into the stomach. These perceived changes in texture during oral processing not only affect our enjoyment of food, but also affect how easily nutrients are absorbed further down the gastrointestinal tract.
Being able to understand the behaviour of different food types during oral processing is therefore fundamental to sensory and nutrition studies. This project will investigate mechanisms governing bolus formation and identify critical characteristics that control subsequent digestion. What we perceive as food texture is explained by physical and chemical properties of food, and you will learn how to measure these using techniques such as rheology, particle sizing, and biochemical assays.
You will also undertake a mastication study with human participants and develop new approaches to simulating bolus structures in the laboratory. You will then use established digestion models to study nutrient release from different bolus structures. Despite its importance, there are still many unknowns when it comes to oral processing, and there is plenty of scope for the project to be taken in different directions, building on the foundational studies on food structure and bolus formation.
The project is highly relevant to the development of improved laboratory models of human digestion, enabled through engagement with an international researcher network. The work also has applications in the development of functional foods for metabolic/satiety regulation, oral delivery of therapeutics, and/or texture‑modified foods for dysphagia (swallowing difficulties).
Shortlisted applicants will be interviewed on 25 or 26 August 2026.
This project has been shortlisted for funding by the NRPDTP.
Entry requirements: At least UK equivalence Bachelors (Honours) 2:1.
Start date: 1 October 2026.
Additional Funding Information: This project is awarded with a 4‑year Norwich Research Park Biosciences Doctoral Training Partnership PhD DTP studentship. The studentship includes payment of tuition fees (directly to the University), a stipend to cover living expenses (2026/7 stipend rate: £21,805), and a Research Training Support Grant of £5,000 pa for each year of the studentship.
PhD Studentship: Chew on This! Understanding Food Structure Transformation During Oral Processi[...] in Norwich employer: University of East Anglia
Join a pioneering research environment at the Norwich Research Park, where you will delve into the fascinating world of food structure transformation during oral processing. As a PhD student, you will benefit from a supportive work culture that fosters innovation and collaboration, alongside generous funding for your studies and living expenses. With access to cutting-edge facilities and an international network of researchers, this opportunity not only enhances your academic growth but also contributes to meaningful advancements in nutrition and health.
