PhD Studentship: Modelling aroma solubility and headspace composition for reduced-alcohol formulation
Project ID: 2602 LED
Type of studentship: PhD (4 years)
Funding Source: Fully funded 4-year PhD (BBSRC Food Consortium Industrial Doctoral Landscape Award)
Primary Host Institution: Loughborough University
Secondary Institution: University of Edinburgh
Industry Partner: Diageo
Project Overview:
Over recent years experimental observation, modelling and understanding of complex phases, and their interfacial interactions, has developed at pace. The food and drink sector is an important area where understanding the evolution of complex fluids can lead to product improvement for myriad reasons from health improvements to environmental gains. This project seeks specifically to work with the multinational partner Diageo to understand and develop no or low alcohol formulations of their projects through both experimentation and modelling.
Building on recent advances of the supervisory team, the project seeks to develop a density functional theory (DFT) model to explain ethanol-mediated aroma solubility and headspace partitioning, enabling rapid, digital reformulation of reduced-alcohol beverages. A range of experimental techniques such as phase diagram mapping, headspace GC analysis and liquid physicochemical analysis will be required to guide the modelling in a data-driven paradigm.
Prospective applicants should be motivated to gain the most of this broad opportunity to upskill in experimental and mathematical modelling areas, as well as to work closely with industry – including spending time on placement. The ideal candidate will have a genuine curiosity, enthusiasm and passion for interdisciplinary science. They should be able to demonstrate that they can work independently and part as team. Candidates should demonstrate a good level of written and verbal communication as the successful candidate will spend time working with industrial and academic collaborators.
Why choose this project?
Loughborough University has an applied research culture. In REF 2021, 94% of the work submitted was judged to be top-rated as 'world-leading' or 'internationally excellent'.
We are a community based on mutual support and collaboration. Through our Doctoral College there are continual opportunities for building important research
skills and networks among your peers and research academics. This project provides a unique opportunity to work across scientific fields, and having input from supervisors at Loughborough University, University of Edinburgh, and at the industrial partner Diageo.
The Food Consortium IDLA
This project is part of the Food Industrial Doctoral Landscape Award (IDLA) providing a world-class training programme combining research-led innovation with real-world industry application. It brings together 8 leading UK food manufacturers and Universities to address the challenges facing the UK food and drink sector. Students will receive high level entrepreneurial training provided by Haydn Green Institute, bespoke business training by global players in the food industry and will have free access to the IFST platform MyCPD for career development. Participating in an IDLA programme has the additional benefit that students will join an interdisciplinary cohort of students working on food sector challenges focusing on both people and planet.
The Food Consortium IDLA is committed to equality, diversity, and inclusion, welcoming applications from all backgrounds and fostering an environment where every researcher can thrive. The student will benefit fully from the collaboration with Diageo, including the opportunity to undertake a placement at their research and development laboratory in Bishops Stortford during the PhD. Flexible arrangements will be available to support inclusive working and studying during the placement. The student will have access to R&D facilities and relevant technologies linked to the project.
Supervisory Team:
Loughborough University: Dr James C Reynolds (Primary Supervisor), Dr David Sibley, Professor Andy Archer, Dr Matthew Turner
University of Edinburgh: Dr Ben Goddard, Dr David Fairhurst
Diageo: Dr David Garrec, Dr Jerome Golebiowski
Keywords: Density Functional Theory, Analytical Chemistry, Modelling, Physicochemical Analysis
Start date: October 2026
Duration of award: 48 months
Terms and conditions: Fully funded for four years by the Food Consortium IDLA and Diageo. The studentship covers UK tuition fees plus enhanced annual UKRI stipend (£22,280 tax free for 2025/26 entry).
International students may apply but must cover the difference between Home and International fees which is ~£23kpa and increases annually.
Stipend and fees will be confirmed by BBSRC later in the Spring.
Candidate Profile:
A minimum of a 2:1 honours degree (or equivalent international qualification) in chemistry, natural sciences, mathematics, physics or a related discipline. Some familiarity with both modelling and experimentation is not essential but would be beneficial.
English language requirements:
Applicants must meet the minimum English language requirements. Further details are available on the International website (http://www.lboro.ac.uk/international/applicants/english/).
How to apply:
- Download the application form: Click the button below to download the fillable PDF form.
- Complete the form: Open the PDF on your computer and fill in all required fields. Please do not edit the PDF structure; only complete the fields provided.
- Save your completed form: Save the file with the following naming format: IDLA [Project Code] [Your Surname] (e.g., IDLA 2602 LED Surname.pdf).
- Submit your application: Email the completed PDF to idla@reading.ac.uk. Make sure your email subject line reads: IDLA 2602 LED [Your Surname]
Closing date for applications: 28th February 2026