PhD Studentship: Sodium Reduction in Coated Frozen Foods
Project ID: 2604 NLN
Type of studentship: PhD (4 years)
Funding Source: Fully funded 4-year PhD (BBSRC Food Consortium Industrial Doctoral Landscape Award)
Primary Host Institution: University of Nottingham
Secondary Institution: University of Leeds
Industry Partner: Nomad Foods
Project Overview:
Excess salt intake remains one of the most significant and unresolved public-health challenges linked to everyday food consumption. Coated frozen foods are a key contributor, yet sodium plays a critical functional role in batter systems, influencing flavour delivery, texture, processing robustness, and consumer enjoyment.
This fully funded PhD studentship will tackle this challenge directly, combining food chemistry, flavour science, and data-driven modelling to develop sodium-reduced coating systems that are healthier, more sustainable, and commercially viable.
The project will go beyond reformulation by developing a mechanistic understanding of how sodium functions within batter and breadcrumb matrices, rather than relying solely on empirical reformulation. It will explore how salt distribution, structure formation, water management, and flavour release interact during processing, cooking, and consumption.
Using advanced characterisation tools alongside sensory and multivariate data analysis, the project aims to generate design rules that enable significant sodium reduction without compromising texture, flavour, or consumer acceptance.
The successful candidate will be embedded within a multidisciplinary academic–industry supervisory team and trained at the world-leading International Flavour Research Centre, University of Nottingham.
Training will span experimental food chemistry, flavour analysis, rheology, sensory science, and data-driven modelling, alongside structured development in responsible AI use, industry-relevant decision making, and translational research.
Nomad Foods is the leading frozen food company in Europe and one of the largest in the world. Our portfolio of iconic brands, including Birds Eye, Ledo, iglo, Findus, and Frikom, have been serving European households for generations and stand for food that is great tasting, high quality and convenient. We are headquartered in the UK, listed on the NYSE ($NOMD) and were formed in 2015 following the acquisition of iglo Group.
Why choose this project?
This project will uniquely combine the world-leading expertise of the University of Nottingham, the University of Leeds and access to Nomad Food’s cutting-edge R&D facilities in Woking. Together, this will be an excellent training opportunity for a PhD candidate through the multidisciplinary academic–industry supervisory team; access to state-of-the-art food chemistry facilities (International Flavour Research Centre); structured training in data analysis, modelling, and responsible use of AI; a 3-month industry placement with Nomad Foods; cohort-based training, networking, and leadership development and a ringfenced training and development budget (including travel for international conferences).
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 Nomad Foods, including the opportunity to undertake a fully funded 3-month placement at their UK R&D site in Woking during the PhD. Flexible arrangements will be available to support inclusive working and studying during the placement.
During the placement, the student will work alongside industrial scientists on real manufacturing systems, gaining exposure to commercial decision-making, scale-up challenges, and the translation of research into products consumed by millions.
Supervisory Team:
University of Nottingham: Professor Ian Fisk (primary supervisor), Dr Di Bari, Dr Hewson, Mui Lim
University of Leeds: Dr Soltanahamadi, Professor Yakubov
Nomad Foods: Dr Tetradis, Dr Tsapou
Keywords: Sodium reduction, food chemistry, flavour science, coated foods
Start date: October 2026
Duration of award: 48 months
Terms and conditions: Fully funded for four years by the Food Consortium IDLA and Nomad Foods. The studentship covers UK tuition fees plus an 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 ~£28k pa and increases annually.
Stipend and fees will be confirmed by BBSRC later in the Spring.
Candidate Profile:
We welcome applications from candidates with a strong interest in food science and innovation. You should have, or expect to obtain, a first-class or upper second-class degree (or equivalent) in a relevant discipline such as:
- Food Science or Food Chemistry
- Flavour Science or Sensory Science
- Chemistry, Materials Science, or a related field
Experience or interest in any of the following would be advantageous:
- Food formulation or processing
- Batter or coating systems
- Flavour Science, sensory science or consumer research
- Data analysis or multivariate methods
We particularly encourage applications from candidates motivated by food, health, sustainability, and real-world impact, including those transitioning into food science from allied disciplines.
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 2604 NLN Surname.pdf).
- Submit your application: Email the completed PDF to idla@reading.ac.uk. Make sure your email subject line reads: IDLA 2604 NLN [Your Surname]
Closing date for applications: 28th February 2026