PhD in Sensory Science

Supervisor: Dr Qian Yang, Dr Rebecca Ford, Prof Ian Fisk/nSubject Area: Sensory Science/nResearch Title: Understanding sweetness and flavour perception in frozen desserts/nResearch Description: Sweet snacks and desserts give consumers pleasure and satisfaction. The global sugar reduced/free sweet food market continues to evolve due to an increased number of health-conscious consumers, which not only gives consumers the indulgent sensation, but also offers a guilty-free emotion after eating. Therefore, innovations are needed to provide sugar substitute solutions without compromising taste. It is well known that temperature interacts with perceived taste and flavour during consumption. For example, cold beverages taste less sweet than at ambient temperatures. However, the mechanism behind sweetness and temperature interaction is not fully understood. Therefore, the aim of this Master of Research is to gain a fundamental understanding of the interactions between sweetness and flavour intensity in frozen desserts. The successful candidate will gain a multidisciplinary experience, learning aspects of sensory evaluation methodologies, product formulation, analytical flavour measurements, and consumer methods./nLocation: Nottingham. Award Start Date: 1 April 2026. Duration of Award: 12 months.