PhD Studentship: Individual Differences and Preferences for Sweetness within the UK
Type of Studentship: PhD (4 years)
Funding Source: Fully funded 4-year PhD (BBSRC Food Consortium Industrial Doctoral Landscape Award)
Theme of project: Differences in perception of sweetness intensity and liking across demographic groups
Primary Host Institution: University of Reading, Department of Food and Nutritional Sciences
Secondary Institution: Swansea University, School of Psychology
This PhD will explore the relationship UK consumers have with sweetness, with a particular focus on indulgent sweet treats. Working closely with Mondelēz International, one of the world's leading snacking and confectionery companies, the project will examine both sweet taste acuity and sweet-liker phenotype across the UK population, concentrating on how sensory acuity and taste preference change with age. These relationships will be studied within real food matrices, alongside other sensory characteristics such as aroma, bitterness and mouthfeel, to better understand when "sweet is too sweet" and how enjoyment can be improved for an older population.
The project offers the chance to work across two leading universities, based in a flavour chemistry laboratory and sensory science centre at Reading, with co-supervision at Swansea providing training in experimental psychology relevant to eating behaviour and consumer acceptability. The student will gain hands-on experience in sensory and consumer research, developing skills with direct commercial relevance for one of the world's largest food companies, and will join a multidisciplinary cohort of IDLA students benefiting from tailored professional development, entrepreneurial training and a strong peer network.
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 studentship is suited to candidates from biology, chemistry, chemical engineering, computational science, data science, food science or related disciplines, with an interest in sensory and consumer science. Experience in statistics, problem-solving and experimental design is helpful but not essential. The student will benefit from close collaboration with Mondelēz, including the opportunity to undertake a placement at its R&D centres in Bournville or Reading, with flexible arrangements available to support inclusive working and studying throughout.
This studentship forms part of the Food Industrial Doctoral Landscape Award (IDLA), a training programme combining research-led innovation with real-world industry application, bringing together 8 leading UK food manufacturers and universities to address challenges facing the UK food and drink sector. Alongside doctoral research, students receive entrepreneurial training from the Haydn Green Institute, bespoke business training from global food industry players, and free access to the IFST platform MyCPD for career development. Participating in IDLA also means joining an interdisciplinary cohort of researchers working on food sector challenges affecting both people and planet.
Supervisory Team:
University of Reading: Professor Lisa Methven (Primary Supervisor)
Swansea University: Dr Laura Wilkinson
Mondelēz International: Dr Alison Bingham
Start date: November 2026
Duration of award: 48 months
Terms and conditions: Fully funded for four years by Food Consortium IDLA and Mondelēz. The studentship covers UK tuition fees plus an enhanced annual UKRI stipend of £23,303 tax free. International students may apply but must cover the difference between Home and International fees, currently around £20k per year, increasing annually.
Entry requirements
The minimum entry requirement for PhD study is a 2:1 honours degree, or equivalent, in a relevant subject, or a good honours degree together with a Masters degree.