The Scent of Wellbeing: Evaluating Olfactory Training as a Tool for Cognitive Resilience and Nutritional Health in an Ageing Population

About the Project

This studentship offers an exciting opportunity for a doctoral candidate to investigate the intersection of sensory perception, nutrition, and cognitive health in older adults. The project focuses on how age-related olfactory decline influences dietary habits, cognition, and long-term health trajectories. Reduced sense of smell alters flavour perception and may contribute to nutritional imbalance, frailty, and cognitive decline. Understanding these relationships is essential for developing practical strategies to support healthy ageing.

In stage 1 the student will first investigate how olfactory ability, dietary behaviour, and cognitive function change over time in older adults. This will provide new insight into the links between sensory decline, nutrition, and cognition, and identify which aspects of cognitive function and behaviour are most closely associated with changes in smell perception.

Following from the findings of stage 1, the project will focus on development of a low-cost, accessible olfactory training tool designed for home use. Current smell training approaches typically rely on specialist kits that can be expensive and difficult to access. This project will explore whether effective training can instead be delivered using widely available household and environmental scents. Working with older adults and community partners, the student will help design and test a practical, self-guided training protocol intended to support sensory health and maintain engagement with food in later life.

Methodological Training

A major strength of the studentship is the broad methodological training it provides. The student will develop interdisciplinary expertise across sensory science, nutrition, and health research, including training in:

Sensory and Cognitive Assessment: Using validated instruments and specialised facilities to measure olfactory ability and cognitive performance.

Nutritional Assessment: Learning to assess dietary intake and eating behaviour and explore how sensory perception influences nutritional status and cognition.

Co-production Methods: Working collaboratively with older adults to ensure the designed olfactory training tool is practical, inclusive, and suitable for independent use.

Translational Research and Social Prescribing

The project emphasises translation from research to real-world application. By working alongside Social Prescribing Link Workers, the student will explore how low-cost sensory interventions could ultimately be delivered through community health pathways. The research will contribute to the growing evidence base for accessible, community-based approaches that support healthy ageing and reduce barriers to preventative health support for older populations.

Funding

Students who have, or are expecting to attain, at least an upper second-class honours degree (or equivalent) in a relevant subject, are invited to apply. Funding is available for Home (UK) students to cover tuition fees, a tax-free stipend at the UKRI rate (indicative amount in year 1 in 2026-27, £21,805) and research costs, for four years. Applicants normally required to cover International fees will have to cover the difference between the Home and the International tuition fee rates. There is no additional funding available to cover NHS Immigration Health Surcharge (IHS) costs, visa costs, flights etc.

Funding for this studentship is awarded on a competitive basis and is not guaranteed; availability will depend on the outcome of the selection process and subject to final approval by the University.