PhD Studentships in Applied Mathematics for Formulated ProductsUniversity

Two fully-funded 3.5-year PhD studentships (covering UK home student fees and an annual stipend of £21,805) is available in Applied Mathematics for Formulated Products. The PhD will be under the supervision of Professor Rosemary Dyson, in the School of Mathematics (in the College of Engineering and Physical Sciences), and interface with the SUM4Products Network.

Background

The formulated product sector influences many aspects of everyday life- the sector is responsible for producing food and drink, personal-care products, cosmetics, washing and cleaning products, and medicines. Due to the wide scope of the formulations sector, it contributes a staggering £142bn (GVA) to the UK economy each year.

There is a growing shift in the sector towards the rapid development of smarter, greener, and more personalised products. This includes:

Developing high-quality, nutritious, and sustainable foods that reduce fat and sugar use without compromising the flavour and texture profiles demanded by consumers.

The rapid formulation of medicines, therapeutics, and foods to provide cost-effective and personalised products to different age/health groups

Reformulation of existing products to incorporate new ingredients in response to regulatory changes or shortages, or to avoid degradation due to time in storage.

Despite their variety, companies across the sector face shared challenges in processing, engineering and performance. Mathematics is the key to unlocking innovation and addressing these complexities. They all require new, predictive models that can link the processing and microstructure of formulated products to their final function and performance.

What you will do

Your degree programme will be the Applied Mathematics PhD. You will conduct mathematical modelling of formulated products, working with experimental data provided by industry partners. Examples of projects include examining fluid dynamics of thermal change, modelling taste release of chocolate, modelling sustainable beverage emulsions.

You will be part of a team working on diverse collaborative research opportunities with industry partners. Your final PhD project will likely have a cross-cutting theme, which will have multiple industry uses and applications. There may be a possibility of conducting a research internship with one of our industry partners.

You will have play a key role in researching new interdisciplinary methods for mathematical modelling in the formulation sector. You will gain experience working directly with industry on real-life challenges and made connections which will shape your future career.

Who we are looking for:

Candidates should have a first-class master’s level degree (or equivalent) in Mathematics, Chemical Engineering, or related discipline at the time of taking up the position

Candidates should be able to learn new mathematical approaches and be experimental in their approach.

Candidates will be expected to represent the University with industry and academic partners and should demonstrate experience in working collaboratively in a range of team contexts

Prior exposure and knowledge about mathematical modelling and continuum mechanics in applied contexts would be an advantage

Eligibility for the studentship is limited to UK / Home students or Overseas students who have secured other sources of funding to cover the difference in fees.

We strongly encourage an informal conversation with Professor Rosemary Dyson prior to submitting a formal application. Please send a covering email to [email protected] (copying in [email protected]), including a short summary of your research interests and suitability for the position and a CV, to arrange a conversation. We recommend getting in touch as soon as possible to discuss your interests.