4 PhD Studentships Procter Department of Food Science
Supervisor: Professor Gary Williamson
Four studentships are available for 3 years, and include payment of tuition fees and a postgraduate stipend of approximately £13,000 per annum. The research studentships are funded by the Nestlé Research Center. The hosting department is the Procter Department of Food Science, which has received a 5* rating at both of the last two Research Assessment Exercises.
The laboratory, as part of the new Chair in Functional Foods (Professor Gary Williamson), is currently being refurbished with several HPLCs, including triple-quadropole mass spectrometer detector, coularray detector, fluorescence and diode array detectors, cell culture facilities, and protein purification equipment. The Studentships are available from October 2007. The research of all the Studentships is on the theme of dietary polyphenols and health. Polyphenols modify the risk of
cardiovascular and some other chronic diseases, possibly via effects on inflammation, nitric oxide, glucose and lipid metabolism, as well as antioxidant activity.
The 4 projects available are:
1. Phenolic acids and lipid metabolism
2. Interaction of polyphenols with sugar, xenobiotics and ascorbate transporters
3. Metabolism of ferulic and
4. Labelled caffeic acids
1. Absorption and metabolism of polyphenols from Rooibos tea
The students will be able to spend some time at the Nestlé Research Center, Lausanne, Switzerland, to get some experience of the Food Industry, and possibly also at a collaborating University in The Netherlands, The University of Wageningen. The award is available to UK, EU and International candidates, but International candidates (outside EU) would be required to pay the difference between UK/EU tuition fees and International tuition fees. It is a requirement that overseas students have achieved a minimum level of English language proficiency (an IELTS score of 6.0, a paper-based TOEFL score of 550, or a computer-based TOEFL score of 220).
You will be highly motivated and keen to work in a laboratory environment, with a strong interest in diet and health, and with a suitable qualification (a pass in a
BSc Honours degree with a minimum classification at 2(i)) in food science, biochemistry, molecular biology or a related subject.
Informal enquiries to Professor Gary Williamson, tel +44 (0)113 343 8380, email
g.williamson@ leeds.ac. uk. Applications can be downloaded from http://www.leeds. ac.uk/students/ appfmweb. doc and should be sent together with a completed Curriculum Vitae and the names and contact details of two referees to Ms Angela Morrison, Procter Department of Food Science, University of Leeds, Leeds, LS2 9JT, email a.j.morrison@ food.leeds. ac.uk.
Closing Date 1 July 2007
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