Physical properties of cellulose suspensions for food applications

The Doctoral Network “Edible Soft Matter” (ESM), funded by the European Union in the frame of the Marie Sklodowska-Curie Actions (MSCA) funding programme is an international, interdisciplinary, and cross-sectoral network gathering leading experts in basic and applied soft matter and food sciences.

The objective of this 48-month project, starting from 1st March 2025 is to train and develop the employability of a new generation of young researchers, regulators, consultants and project leaders by providing them with a unique expertise in the design, production and quality assessment of innovative plant-based food products.
The consortium includes eleven Beneficiaries from seven countries (including three from the non- academic sector) who will each recruit at least one Doctoral Candidate and twelve Associated Partners (including four from the non-academic sector) with worldwide recognised and complementary expertise.
18 Doctoral Candidates will be recruited and trained in the frame of the ESM project. Through the implementation of an Individual Research Project (IRP) and the network-wide training activities, characterized by a strong involvement of the non-academic partners of the project, the Doctoral Candidates will develop the hard and soft skills needed to face the current challenges related to food and environmental transitions.

The ESM project is organised in seven work-packages (WP) including four research-based WP and three transversal WP dedicated respectively to Doctoral candidates training (WP5), Communication, dissemination & exploitation of the project results (WP6) and to Project management and coordination (WP7). The research-based WP unravel basic scientific questions to address the essential food-related research objectives: Plant-based Ingredients (WP1), Assemblies and Interactions (WP2), Multiscale Structuring (WP3) and Towards Innovative Manufactured Foods (WP4). The scientific objectives of the project will be achieved through the implementation of 18 Individual Research Projects (IRP).

IRP9: PhD position in "Physical properties of cellulose suspensions for food applications"

Supervision:

Main supervisor: David Fairhurst (UEDIN)

Co-supervisor(s): Wilson Poon (UEDIN)

Co-supervisor(s): Laurence Ramos (CNRS)

Co-supervisor(s): David Skuse (FIB) or Ben Bulson (FIB)

Objectives: 

Characterise and understand how different cellulose morphology and surface chemistry impact rheological and other properties of pure cellulose suspensions.

Use the knowledge to probe the rheology of cellulose-protein mixtures. This should enable future deployment of cellulose as a sustainable ingredient in foods with health benefits, as extra fibre as well as functioning as a bulking agent in reduced-sugar formulations

Expected results: 

Stability of cellulose suspensions in terms of surface modifications and particle morphology.

Rheology of cellulose suspension in terms of surface modifications and particle morphology.

Design principles for including cellulose in food-related protein-cellulose mixture, such as in bread dough

Planned secondments:

Fiberlean, Cornwall, UK (industrial partner): production and characterisation of cellulose fibres, implementation of fundamental results on the sample rheology to industrial processes (exact timings to be confirmed)

CNRS Montpellier, France (academic partner): structure and rheology of mixture of cellulose with plant-based proteins (3 months)

The University of Edinburgh

Institute for Condensed Matter and Complex Systems

MSc or equivalent in Physics, Physical Chemistry, Engineering or Materials Science with a solid training in experimental techniques, data analysis with desirable knowledge of material characterisation, rheology and imaging.

Scientific interest, dedication to research and career goal to work in physical science research

Appreciation for interdisciplinarity and proactive drive to collaborate across fields

Proficiency in English, good communication skill and social competence