Understanding Dietary Fibre

Dietary fibre is recognised as a critical component of a healthy diet and there is strong evidence for its role in the prevention of non-communicable disorders such as cardiovascular disease and type 2 diabetes mellitus, as well as being an essential nutrient source for a functional gut microbiome. This has led to global intake targets and in the UK, it is recommended that adults consume 30 g of fibre per day. Despite this, dietary fibre remains poorly characterised, with most methods relying on techniques initially developed in the late 1970s and early 1980s. These methods provide a good estimate for a broad range of products but there are many instances where they struggle to deliver consistent and valuable results. Furthermore, they provide little information about the quality or diversity of the types of fibre in foods, which is essential for improving the health of our population.

This project will exploit state-of-the-art technologies to develop valuable novel methods for fibre analysis, better suited to modern food products. It will also inform on biochemical features which will enable us to better understand the roles of different fibres in the diet and their potential impact on human health. The student will be widely engaging with a multi-national and multi-disciplinary team, learning skills in analytical chemistry, microbiology, human metabolism and data science and will make an important contribution to the science of dietary fibre and its vital role in human health. The student will have the opportunity to network with a wide range of stakeholders, taking part in scientific conferences and knowledge exchange activities. The student will also benefit from being part of the BBSRC Food Consortium CTP. The project will be based at the University of Aberdeen Rowett Institute who have been at the forefront of sustainable nutrition research for more than a century to tackle society’s biggest challenges, from cancer and diabetes to food poverty, obesity and climate change. It will also involve a six-month secondment to Nestlé Research in Lausanne Switzerland providing an opportunity to engage with both world-class academic and industry partners.

Informal enquiries are encouraged, please contact Professor Wendy Russell (w.russell@abdn.ac.uk) for further information.

Candidate Background:

Applicants should have a first- or second-class UK honours degree or equivalent in chemistry or a related discipline. This project would suit students with expertise in analytical and carbohydrate chemistry and an interest in human nutrition and health.

We encourage applications from all backgrounds and communities, and are committed to having a diverse, inclusive team.

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APPLICATION PROCEDURE:

• Formal applications can be completed online: https://www.abdn.ac.uk/pgap/login.php
• You should apply for Medical Sciences (PhD) to ensure your application is passed to the correct team for processing (the programme applied for may not be representative of the programme which will be offered to a successful candidate, this is for administrative purposes only)
• Please clearly note the project title and lead supervisor in the respective fields on the application form
• Your application must include: A personal statement, an up-to-date copy of your academic CV, and clear copies of your educational certificates and transcripts.
• Pease provide two academic references with your application.
• Please note: you DO NOT need to provide a research proposal with this application
• Applications for this project may be shared with any external funders of this PhD Studentship, and any external members of the supervisory team.
• If you require any additional assistance in submitting your application or have any queries about the application process, please don’t hesitate to contact us at pgrs-admissions@abdn.ac.uk