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Research
Research is conducted across the diversity of disciplines within
Food Science and Technology. The areas can be broadly defined as:
- Food Engineering (Dr Driscoll, Dr Paterson, Dr Srzednicki)
- Food Chemistry (A/Professor Wootton, Dr Craske, Dr Lee)
- Food Microbiology (Professor Fleet, Dr Cox)
- Nutrition (Dr Arcot, Professor Greenfield)
- Sensory Analysis and Product Development (Dr Paton)
- Food Processing (Professor Buckle)
PhD Scholarships
The Bruce Veness Chandler Award in Food Science and
Technology
As per the APA rate (approx. $18,837pa)
Up to 3 years
Applicants should be proposing to undertake full-time postgraduate research in
an area where a knowledge of chemistry is applied to the study of any food
research subject, such as changes in food composition at any stage from the
development of the raw material to consumption of the finished product, food
analysis, adulteration control and consumer acceptability. Selection will be
based upon academic merit, reasons for undertaking the proposed research and
research potential. Applications normally close 31 October.
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