Area Biosciences
Location UK Other
Closing Date Wednesday 17 June 2026
Reference SCI3069
Studentship Information
Supervisor: Dr Rebecca Ford
Secondary Supervisor: Dr Qian Yang
Subject Area: Sensory and Consumer Science
Research Title: Tea Changes Everything: Understanding the Unique Sensory Experience that Tea Brings to Ready to Drink Tea Beverages
Research Description
Tea is a hero ingredient in iced teas, offering a unique sensory experience. This PhD project will explore the role of tea in Ready To Drink beverages: how tea interacts with other components to shape consumer perception and emotional response. The research will involve the application of sensory methods to systematically evaluate how tea type and flavourings interact to influence taste, flavour and mouthfeel and the mechanisms of these interactions. To capture responses more effectively, liking and emotional response to a range of formulations will be captured from consumers.
The findings of the project will be used by the company sponsor to elevate the tea experience for their consumers. The successful candidate will gain multidisciplinary expertise in sensory science, analytical chemistry, product formulation and consumer research. They will work closely with Pepsi‑Lipton, contributing to real‑world innovation in the global tea beverage market.
Why choose this project?
The successful candidate will join a supportive, interdisciplinary research environment at the Sensory Science Centre (SSC). The SSC conducts world‑leading sensory and consumer research to advance sustainable behaviour and the links between perception and food choice. The centre achieves this via its ISO standard sensory/consumer facilities, external expert sensory panel and Connect Nottingham facilities including immersive and observational technology.
The successful candidate will integrate with the University’s sensory research teams, participate in bimonthly research meetings, an annual research away day, and access internal training in Sensory Evaluation, Statistical Methods, and Consumer Sensory Science. The research group fosters a collaborative culture, promotes work–life balance via wellness initiatives, and provides conference presentation opportunities and international networking with world‑leading researchers.
In parallel, the student will get on‑site experience at Pepsi‑Lipton. With regular supervisory meetings with industry supervisors, the student will develop hands‑on experiences with real‑world application and explore how fundamental research translates into the holistic experience of the product that can be translated by Pepsi‑Lipton’s Consumer Technical Insights and Marketing teams.
Keyword Search: Sensory Science, Consumer Science, Tea, Research and Development, Product Formulation
Award Start Date
01/10/2026
Duration of Award
48 months
Terms and Conditions
This research studentship is only available to UK citizens and includes payment of tuition fees and a tax‑free stipend based on current BBSRC rates, which are set at £21,805 for 2026/27 entry.
Applicant Qualification Requirements
Applications are invited from candidates in Bioscience, Psychology, Biochemistry, Microbiology, Biotechnology, Chemistry, Chemical/Biochemical/Process Engineering, Environmental Science, Engineering, Pharmacy, Computer Science, Maths or related disciplines who have/expect to graduate with a first/upper‑second UK honours degree, or equivalent qualifications gained outside the UK. Candidates with a background in food science and/or nutrition, sensory science, or related disciplines and a passion for sensory evaluation, consumer research and analytical chemistry is desirable.
How To Apply
Applications should include a CV and covering letter explaining why you wish to do a PhD and what makes you an ideal candidate for this PhD research in particular. Please send applications to: r.ford@nottingham.ac.uk.
