Project ID: 2607 LLN

Type of studentship: PhD (4 years)

Funding Source: Fully funded 4-year PhD (BBSRC Food Consortium Industrial Doctoral Landscape Award)

Theme of project: Soft Matter Physics, Food (Bio)Chemistry

Primary Host Institution: University of Leeds, Faculty of Engineering and Physical Sciences, School of Physics and Astronomy

Secondary Institution: University of Leeds, Faculty of Biological Sciences, School of Molecular and Cellular Biology

Industry Partner: Nestlé Research, Lausanne

Project Overview:

This project aims to help the development of next generation sustainable, healthy food ingredients by improving our molecular understanding of how natural food polymers, known as hydrocolloids, behave and function in foods. Hydrocolloids are found in many everyday food products influencing their texture, stability and quality, but we don’t fully understand how their molecular fine-structure controls their physical properties.

Working at the University of Leeds, and in close collaboration with scientists from Nestlé Research, you will use enzymes to selectively modify particular chemical linkages within the hydrocolloids of interest, and then fully characterize the resultant changes in properties. This will require determining the viscoelastic rheological response and texture, the formation of supramolecular associations and aggregates, and the presence and behaviour of non-equilibrium states, e.g. gels. Through this work, you will gain hands-on experience of a range of complementary advanced soft matter characterisation techniques, including light- and x-ray scattering, bulk- and micro-rheology, fluorescence lifetime microscopy (FLIM) and Atomic Force Microscopy (AFM). You will also contribute to the development of new measurement techniques, including passive particle tracking micro-rheology and differential dynamic microscopy (DDM), and will have access to both chemical and biochemical labs for analysis of biopolymers before and after enzymatic modification.

Going beyond the fundamental understanding of hydrocolloid properties, this project will also investigate the use of under-utilised waste or fibre-rich side-streams to produce high-value functional ingredients, thus contributing to Nestle’s commitment to develop nutritious, and more sustainable food products. The project thus provides a unique opportunity to be trained in a range of research techniques across physics, food science and biochemistry whilst working with the world’s largest food and beverage company.

Why choose this project?

This project offers an exceptional opportunity to work at the interface of fundamental research and industrial innovation. You will join a supportive, multidisciplinary research environment within the School of Physics and Astronomy and the School of Molecular and Cellular Biology at the University of Leeds. Here, you will receive training and mentorship to deliver this project, whilst also developing the technical and professional skills needed to succeed in a research career. You will also work closely with Nestlé Research in Lausanne, Switzerland, and this includes a dedicated industrial placement at Nestlé, providing a unique opportunity to experience work in a world-leading food R&D environment and to develop a wider network of industrial contacts. Thus, the project offers an exciting opportunity to combine fundamental science with real-world impact, helping to develop innovative food ingredients and more sustainable food systems while gaining skills sought-after across the soft matter, materials, food, and biotechnology sectors.

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 Nestlé, including the opportunity to undertake a placement at Nestlé Research (NR) at Lausanne, Switzerland, during the PhD. Flexible arrangements will be available to support inclusive working and studying during the placement. The student will have access to Nestlé’s word class R&D facilities, receive training and work with relevant technologies linked to the project.

Supervisory Team:

• Dr Johan Mattsson (Associate Professor and Primary Supervisor)
• Dr Simon Connell (Associate Professor)
• Dr Glyn Hemsworth (Associate Professor)
• Nestlé Research Center Lausanne: Dr Matthias Frommhagen, Dr Sarah Michel

Keywords: Hydrocolloids, Texture, Viscosity, Glycosyl Hydrolases, Enzymes

Start date: January 2027

Duration of award: 48 months

Terms and conditions:

Fully funded for four years by Food Consortium IDLA and Nestlé (Société des Produits Nestlé SA). 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 physics, physical and bio-chemistry, food science or related disciplines. The successful candidate will possess a minimum 2:1 Honours degree. An MPhys, MPhil, MEng, MSc or relevant industrial experience would be an advantage. Experience in any of the following is helpful but not essential: soft matter physics, rheology, advanced microscopy and/or scattering techniques, carbohydrate chemistry, enzymology, analytical chemistry. Due to the multidisciplinary nature of this programme, we do not expect the successful candidate to have knowledge and experience in all relevant areas; support and training will be provided by experienced staff. Curiosity, problem‑solving ability, and willingness to work across disciplines are essential.

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 2607 LLN Surname

Closing date for applications: 23rd October 2026

Where will I study?

University of Leeds

The University of Leeds is one of the largest research-intensive universities in the UK, offering a range of research degrees from Masters to PhDs (full-time or split-site), as well as professional doctorates. Our postgraduate researchers are a fundamental part of our vibrant research culture.

Project supervisors

Dr Johan Mattsson

Career overview

Dr Johan Mattsson is an Associate Professor at the School of Physics and Astronomy at the University of Leeds. His current research focuses on the formation and behaviour of non-equilibrium systems, including glasses, gels, and jammed states in molecular, colloidal, or supramolecular systems. Dr Mattsson's research interests encompass several areas, including the effect of chain conformation and shear on the dynamics of oligomers and polymers, physical gelation in polymeric and colloidal systems, and the structure and dynamics in thin polymer films and other geometrically confined systems. He also explores applications related to the development of novel battery materials and the cryopreservation of proteins and cells. Dr Mattsson employs a variety of experimental techniques, such as light, x-ray and neutron scattering, dielectric spectroscopy, rheology, calorimetry, and laser scanning confocal microscopy, along with a wide range of characterisation techniques including optical microscopy, SEM, TEM, AFM, and QCM.