Position in Advancing the Physical chemical and Engineering (University of Nottingham Department of Physics and Engineering)

Instant coffee is a major consumer product in the UK, with a total market of £640m. Innovation in this area has previously been incremental; the project will innovate by developing a new process that will be supported for the first time by basic understanding of how the process affects the microstruture and properties of the product. This understanding will both speed up identification of the correct process parameters and to establish scape-up rules that can be used to define the next generation of industrial processes. An important characteristic that determines the sensory profile and visual appearance of coffee in the cup is the formation of Crema, a top layer of light-coloured foam deposited at the top of the coffee cup. Understanding and controlling Crema formation may therefore contribute towards increasing quality of coffee and enhancing the associated consumer experience during coffee consumption. However, from a scientific perspective, little is known on the mechanisms that drive Crema formation in coffee preparations and it is considered and art rather than a science. Consequently, from an engineering perspective, designing and scaling up efficient process to manufacture instant products that deliver optimal crema is an extremely challenging task. The aim of this doctorate program is to advance the physical-chemical understanding of coffee foams and the application of the understanding to process instant coffee process design and operation. The work will include understanding foams and molecules that drive foam stability as well as the effect of processing on foam generation and stablity. Candidates must possess or expect to obtain, a high 2:1 or 1st class degree in Engineering, Physics, or other relevant discipline. Inquiries can be made at Professor Serafim Bakalis (Serafim.bakalis@nottingham.ac.uk) Please apply here https://www.nottingham.ac.uk/pgstudy/how-to-apply/apply-online.aspx When applying for this studentship, please include the reference number (beginning ENG and supervisors name) within the personal statement section of the application. This will help in ensuring your application is sent directly to the academic advertising the studentship. If you apply for this position please say you saw it on Physicaloxy

Instant coffee is a major consumer product in the UK, with a total market of £640m. Innovation in this area has previously been incremental; the project will innovate by developing a new process that will be supported for the first time by basic understanding of how the process affects the microstruture and properties of the product. This understanding will both speed up identification of the correct process parameters and to establish scape-up rules that can be used to define the next generation of industrial processes.

An important characteristic that determines the sensory profile and visual appearance of coffee in the cup is the formation of Crema, a top layer of light-coloured foam deposited at the top of the coffee cup. Understanding and controlling Crema formation may therefore contribute towards increasing quality of coffee and enhancing the associated consumer experience during coffee consumption. However, from a scientific perspective, little is known on the mechanisms that drive Crema formation in coffee preparations and it is considered and art rather than a science. Consequently, from an engineering perspective, designing and scaling up efficient process to manufacture instant products that deliver optimal crema is an extremely challenging task.

The aim of this doctorate program is to advance the physical-chemical understanding of coffee foams and the application of the understanding to process instant coffee process design and operation.

The work will include understanding foams and molecules that drive foam stability as well as the effect of processing on foam generation and stablity.

Candidates must possess or expect to obtain, a high 2:1 or 1st class degree in Engineering, Physics, or other relevant discipline. Inquiries can be made at Professor Serafim Bakalis (Serafim.bakalis@nottingham.ac.uk)

Please apply here https://www.nottingham.ac.uk/pgstudy/how-to-apply/apply-online.aspx

When applying for this studentship, please include the reference number (beginning ENG and supervisors name) within the personal statement section of the application. This will help in ensuring your application is sent directly to the academic advertising the studentship.

If you apply for this position please say you saw it on Physicaloxy

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