PhD candidate

Food design and in vitro digestibility

We are looking for PhD students with a great interest in food design and human health. You will be given the opportunity to work in one of the world's leading laboratories of Cereal and Beverage Science at UCC. The project aims to provide evidence for the technological feasibility of producing healthy, fibre-rich, reduced salt, vitamin D-fortified bread as a sustainable means of addressing widespread vitamin D deficiency in Ireland The PhD student will investigate molecular interactions and integration and further determine the impact on health using an in vitro digestibility model. The scientific activities will be carried out in the state-of-the-art pilot scale/food processing facilities and the analytical chemistry, microbiology and microscopy labs. 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


How to Apply

Unique reference number DIGEST2023

Applications (as a single PDF) should include a cover letter, a detailed CV and the names and contacts of two referees. Applications and informal queries, by email only to Dr Laura Nyhan (

Please cite the position reference DIGEST2023 only in the subject of all emails related to the PhD.

Cereal and Beverage Science Research Group

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