Moderate temperature extrusion technology for high-moisture striated textures from gluten-free plant protein concentrates

This PhD project aims to increase the appeal of plant-based foods to assist the adoption of sustainable food choices. It will create striated, or aligned, textures from gluten-free plant protein concentrates that resemble aligned foods, such as meat or Mozzarella cheese. While the range of plant-based food offerings is mushrooming, these products typically suffer from poor texture and mouthfeel. Research in ingredients and manufacturing processes is needed to develop better plant-based foods that can compete with conventional products on qualities such as health benefits, taste and price. This project will use a formulation engineering approach to tackle the significant challenge of plant-based food texture. It will consider both processing technologies, as well as methods for structuring protein ingredients. Techniques involved will include microscopy, rheology, extrusion and process modelling.

This Joint PhD project will be primarily based at the University of Melbourne with a minimum 12-month stay at the University of Birmingham.

Supervisors: Prof Sally Gras (University of Melbourne), Prof Bettina Wolf (University of Birmingham)

Eligibility Criteria 

The entry requirements for the Birmingham/Melbourne Joint PhD are either: 

An upper second-class four-year honours UK undergraduate degree in a relevant subject (or equivalent) 

An MSc/MRes in a relevant subject 

How to Apply 

Applicants must make their application through the application portal. Applicants are encouraged to contact prospective supervisors informally to discuss the project. Please detail the supervisor and project title under the Research Information section of the application form. 

Please note that applications will close once a suitable candidate is identified. Interested applicants are encouraged to submit their application as early as possible.