PhD opportunity in functional snack food innovation
The University of Tasmania has announced a PhD opportunity in food innovation for its ‘Sorghum evaluation for snack food’ project.
The project will explore how the nutritional benefits of sorghum, including resistant starch, dietary fibre and antioxidants, can be retained in novel snack foods while delivering the taste and texture demanded by consumers.
Working with industry partners, the selected candidates will investigate the nutritional quality, chemical composition, physical properties and sensory characteristics of sorghum-based products, while also developing a business case for commercialisation.
The project is open for applications until 1 October 2026.
To find out more about the selection criteria, visit here.
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