PhD candidate

Vitamin D-fortified bread: Food technology and production platform

We are looking for PhD student with a great interest in food design. You will be given the opportunity to work in one of the world-leading laboratories of Cereal and Beverage Science at UCC. The project aims to provide new data and evidence for the technological feasibility of producing healthy, fibre-rich, reduced-salt, vitamin D-fortified bread as a sustainable means of addressing widespread D deficiency in Ireland.

This position is interdisciplinary, involving food design, food chemistry, nutritional sciences as well as advanced food analytics such as HPLC, laser and scanning microscopy and novel sensory techniques.

The studentship comprises an annual stipend for four years, in addition to fees at the EU level (approximately €6,000 per year). Non EU candidates may apply but they will have to cover extra fees themselves. The current stipend is €20,000 per annum. The project is funded for 48 months with a start date of November 2022.


How to Apply

Unique reference number VitD-DPI2022

Applications (as a single PDF) should include a covering letter, a detailed CV and the names and contacts of two referees. Applications will be accepted until 30.10.2022. Applications and informal queries, by email only to Dr Emanuele Zannini ( Please cite the position reference VitD-DPI2022 only in the subject of all emails related to the PhD. Please check out our website for further information.

Cereal and Beverage Science Research Group

School of Food & Nutritional Sciences, University College Cork, College Road, Cork Ireland