Project ID: 2606 RSM

Type of studentship: PhD (4 years)

Funding Source: 4-year PhD BBSRC Food Consortium Industrial Doctoral Landscape Award fully funded for UK home students

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

Industry Partner: Mondelēz International, UK

Project Overview:

This is an exciting opportunity to thoroughly explore the relationship consumers have with sweetness, particularly within the context of indulgent sweet treats. This PhD will focus on both sensory taste acuity, especially sweet perception, as well as preferences for sweetness, commonly referred to as differences in sweet-liker phenotype. Both will be explored across the UK population, concentrating on loss in sensory acuity and change in taste preferences over ageing.

The candidate will gain an expert understanding of the taste and olfaction perception systems. Understanding the biological and neurological pathways in sweetness perception are key and the role of sweetness in the reward process. This project will use sensory and consumer research techniques to explore the relationship of consumers with sweetness. The central aim is to understand the interactions between intensity of sweet perception, sweet preferences and when “sweet is too sweet” across ageing. These relationships will be investigated within real food matrices that are characterised by other sensory sensations, such as aroma, bitter taste and fatty mouthfeel, in addition to sweetness. The project will dig deeper into sweet perception and liking differences within the UK population, to unpick real preferences from the pressure to respond to socially acceptable judgements relating to sweetness. Within the exploration of the loss of sensory acuity on ageing, this project will investigate how we can improve enjoyment for an older population.

Mondelez international is one of the leading snacking companies globally. Based in Chicago, Mondelēz International is a multinational snacking and confectionery titan. Spun off from Kraft Foods in 2012, it operates in over 150 countries. Its global portfolio of iconic brands includes Oreo, Cadbury, Milka, Toblerone, Ritz, and Belvita. Sweetness is therefore a key consumer driver of liking for our chocolate and some of our biscuit brands.

Why choose this project?

You will join a supportive, collaborative research environment across two leading universities. At the University of Reading, you will be based in a world‑class flavour chemistry laboratory and sensory science centre, with access to advanced analytical technologies, sensory facilities and expert mentorship. Through co-supervision at Swansea University you will gain skills and experience in experimental psychology, specifically related to eating behaviour and consumer acceptability.

The project offers opportunities for hands‑on experimental science, advanced modelling, and real‑world impact in one of the world’s most influential food companies. You will be part of a multidisciplinary cohort of IDLA students, benefitting from tailored professional development, entrepreneurial training, and strong peer networks.

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 Mondelēz, including the opportunity to undertake a placement at either the R&D centres at Bournville or Reading. Flexible arrangements will be available to support inclusive working and studying during the placement. The student will have access to Mondelez’s R&D facilities, receive training and work with relevant scientists linked to the project.

Supervisory Team:

• University of Reading: Professor Lisa Methven
• Swansea University: Dr Laura Wilkinson
• Mondelēz International: Dr Alison Bingham

Start date: Jan 2027

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 which is ~£20k pa and increases annually.

Candidate Profile:

We welcome applicants from a wide range of scientific backgrounds, including biology, chemistry, chemical engineering, computational science, data science, food science or related disciplines. The successful candidate will possess a minimum 2:1 Honours degree. An MPhil, MEng, MSc or relevant industrial experience would be an advantage. Experience in any of the following is helpful: sensory and consumer science, statistics, problem‑solving, experimental design.

English language requirements:

Applicants must meet the minimum English language requirements.

How to apply:

For more information and a link to the application form, please click here. Please return all completed forms to idla@reading.ac.uk The Email subject line must read: IDLA 2606 RSM Surname

Closing date for applications: 23rd October 2026

Project ID: 2606 RSM

Type of studentship: PhD (4 years)

Funding Source: 4-year PhD BBSRC Food Consortium Industrial Doctoral Landscape Award fully funded for UK home students

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

Industry Partner: Mondelēz International, UK

Project Overview:

This is an exciting opportunity to thoroughly explore the relationship consumers have with sweetness, particularly within the context of indulgent sweet treats. This PhD will focus on both sensory taste acuity, especially sweet perception, as well as preferences for sweetness, commonly referred to as differences in sweet-liker phenotype. Both will be explored across the UK population, concentrating on loss in sensory acuity and change in taste preferences over ageing.

The candidate will gain an expert understanding of the taste and olfaction perception systems. Understanding the biological and neurological pathways in sweetness perception are key and the role of sweetness in the reward process. This project will use sensory and consumer research techniques to explore the relationship of consumers with sweetness. The central aim is to understand the interactions between intensity of sweet perception, sweet preferences and when “sweet is too sweet” across ageing. These relationships will be investigated within real food matrices that are characterised by other sensory sensations, such as aroma, bitter taste and fatty mouthfeel, in addition to sweetness. The project will dig deeper into sweet perception and liking differences within the UK population, to unpick real preferences from the pressure to respond to socially acceptable judgements relating to sweetness. Within the exploration of the loss of sensory acuity on ageing, this project will investigate how we can improve enjoyment for an older population.

Mondelez international is one of the leading snacking companies globally. Based in Chicago, Mondelēz International is a multinational snacking and confectionery titan. Spun off from Kraft Foods in 2012, it operates in over 150 countries. Its global portfolio of iconic brands includes Oreo, Cadbury, Milka, Toblerone, Ritz, and Belvita. Sweetness is therefore a key consumer driver of liking for our chocolate and some of our biscuit brands.

Why choose this project?

You will join a supportive, collaborative research environment across two leading universities. At the University of Reading, you will be based in a world‑class flavour chemistry laboratory and sensory science centre, with access to advanced analytical technologies, sensory facilities and expert mentorship. Through co-supervision at Swansea University you will gain skills and experience in experimental psychology, specifically related to eating behaviour and consumer acceptability.

The project offers opportunities for hands‑on experimental science, advanced modelling, and real‑world impact in one of the world’s most influential food companies. You will be part of a multidisciplinary cohort of IDLA students, benefitting from tailored professional development, entrepreneurial training, and strong peer networks.

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 Mondelēz, including the opportunity to undertake a placement at either the R&D centres at Bournville or Reading. Flexible arrangements will be available to support inclusive working and studying during the placement. The student will have access to Mondelez’s R&D facilities, receive training and work with relevant scientists linked to the project.

Supervisory Team:

• University of Reading: Professor Lisa Methven
• Swansea University: Dr Laura Wilkinson
• Mondelēz International: Dr Alison Bingham

Start date: Jan 2027

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 which is ~£20k pa and increases annually.

Candidate Profile:

We welcome applicants from a wide range of scientific backgrounds, including biology, chemistry, chemical engineering, computational science, data science, food science or related disciplines. The successful candidate will possess a minimum 2:1 Honours degree. An MPhil, MEng, MSc or relevant industrial experience would be an advantage. Experience in any of the following is helpful: sensory and consumer science, statistics, problem‑solving, experimental design.

English language requirements:

Applicants must meet the minimum English language requirements.

How to apply:

For more information and a link to the application form, please click here. Please return all completed forms to idla@reading.ac.uk The Email subject line must read: IDLA 2606 RSM Surname

Closing date for applications: 23rd October 2026