PhD Scholarship in Food Science and Technology: Project: Improving freekeh nutritional and technological quality through novel approaches

This industry co-funded scholarship is available for strong applicants with expertise in cereal science and processing, bioactive compounds identification and quantification.

This project has been designed to solve food industry problems in line with sustainability and value-addition goals and will be co-supervised by Edlyn Foods, one of the renown Australian food industries in Melbourne. There would be a potential opportunity for the PhD student to complete a 3-6 month internship program at Edlyn Foods. This project would suit people from a wide variety of backgrounds, including food technologists, food scientists, chemistry, and chemical and process engineers.

Full PhD scholarship for a minimum of 3 years

Applications are now open.


One (1) scholarship available

Applicants should meet RMIT HDR admission requirements, this scholarship is primarily targeting local students but international students may be considered subject to the approval of the industry partner.

High quality applicants with relevant background to email their Resume and Application letter to Dr Mahsa Majzoobi

Applicants with previous experience with cereals chemistry (especially Freekeh and wheat), processing, evaluation, and value-addition, as well as having industrial collaboration, excellent communication skills (oral and written), strong track record in high impact research journals are highly recommended to apply.

Freekeh or green wheat is an ancient whole grain with a history spanning thousands of years. Freekeh is produced from wheat harvested early, at the end of the milky stage when culms and spikes are green. Some studies have shown that freekeh contains higher resistant starch and dietary fibre, significantly greater proportion of essential amino acids, particularly lysine, methionine and threonine and has better protein digestibility than normal wheat. Freekeh has been successfully used in production of traditional foods, however, it is still less known in the modern food industry. The main goal of this research project is to understand the unknown physicochemical and nutritional aspects of freekeh to enhance its food applications.
To accomplish this project, the researcher must develop an excellent understanding of food chemistry especially grain chemistry and composition, analytical methods, food processing, data collection and analysis. In this project various advanced analytical methods will be applied to identify and measure the bioactive compounds, protein and starch content and digestibility of different types of freekeh. Some of the techniques in this research will be HPLC, UV mass spectroscopy, Liquid chromatography–mass spectrometry and NMR Rapid Visco Analyser, X-ray Diffraction, FTIR, Scanning Electron Microscopy, Texture Analyser, Dough rheology, Colourimetry methods, novel food processing methods, quality control tests, sensory evaluation and data analysis.

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Acknowledgement of Country

RMIT University acknowledges the people of the Woi wurrung and Boon wurrung language groups of the eastern Kulin Nation on whose unceded lands we conduct the business of the University. RMIT University respectfully acknowledges their Ancestors and Elders, past and present. RMIT also acknowledges the Traditional Custodians and their Ancestors of the lands and waters across Australia where we conduct our business - Artwork 'Luwaytini' by Mark Cleaver, Palawa.