Development of Plant-Derived Polymers to Enhance Taste and Lubrication in Plant-Based Food Products

Award details

This PhD project aims to develop plant-derived polymers and proteins that enhance the sensory qualities, particularly the taste and mouthfeel, of plant-based food products. While plant-based foods are increasingly popular due to their environmental benefits and health advantages, many products still struggle to replicate the creamy texture and mouthfeel that consumers expect from animal-derived fats.

By improving oral lubrication through specially designed plant polymers that interact with salivary mucins, this project seeks to bridge that gap, creating more appealing plant-based food alternatives.

Mucins, glycoproteins found in saliva, are essential for reducing friction during chewing and swallowing, contributing significantly to the perception of texture and taste. By engineering plant-derived polymers that enhance the lubricating properties of mucins, we aim to improve the sensory profile of plant-based products without relying on animal-derived fats.

Project Aims:

The main aim of this project is to design and develop plant-based proteins and polymers that can enhance the lubrication and sensory experience of plant-based food products, improving their texture, taste, and overall acceptability.

Specific objectives include:

1. Development of Plant Polymers for Mouthfeel Enhancement: Identify and engineer plant-derived polymers (e.g., modified starches, proteins) that can interact with salivary mucins to create a creamy, smooth texture that replicates the mouthfeel of animal-based fats.
2. Improvement of Taste Perception: By optimising polymer-mucin interactions, improve the release and distribution of flavour compounds during mastication, resulting in a more intense and enjoyable taste experience.
3. Lubrication and Texture Stability: Ensure that the plant-derived polymers not only enhance immediate mouthfeel but also provide sustained lubrication and flavour release over the course of chewing and consumption.

Award value

Tuition fees: Funding is available for 3.5 years and covers tuition fees for UK or international applicants.

Stipend: A tax-free stipend of approximately £21,237 p.a. with possible inflationary increases after the first year.

Bench Fees: PGR Research allowance of up to £4,500

Eligibility criteria

Requirements:

The ideal candidate for this PhD project should have expertise and/or interest in the following areas to successfully develop and characterise plant-derived polymers aimed at enhancing the taste and texture of plant-based food products:

1. Polymer Synthesis and Modification:

• Experience with or a willingness to learn techniques related to the synthesis and modification of plant-based biopolymers (e.g., modified starches, proteins such as soy/pea/lupin, and polysaccharides like pectins/cellulose).
• Knowledge of, or interest in, crosslinking, enzymatic modification, and chemical functionalisation to tailor properties such as molecular weight, hydrophobic-hydrophilic balance, and polymer branching.
• Ability to optimise biopolymer interactions with salivary mucins for enhanced sensory properties in food products.

1. Tribological Testing for Mouthfeel:

• Familiarity with or interest in tribological analysis, particularly for assessing the lubrication properties of polymers.
• Understanding of how friction between food products and oral surfaces influences texture and mouthfeel.

1. Surface Binding and Lubrication Analysis:

• Experience with or a willingness to learn surface interaction techniques such as atomic force microscopy (AFM) and quartz crystal microbalance (QCM).
• Understanding or interest in studying the adsorption, binding, and interaction of polymers with mucins and oral surfaces to assess their lubrication effectiveness.

Candidates should demonstrate strong interdisciplinary skills in food science, materials science, molecular biology, and tribology, as well as a keen interest in applying scientific principles to food product development.

Exceptional candidates from around the world are invited to apply.

Application process

To be considered for the position candidates must apply via King’s Apply online application system. Details are available on the Department of Engineering webpage.

• Please apply for Engineering Research (MPhil/PhD) and indicate your desired supervisor Sorin-Cristian Vladescu and the project title in your application and all correspondence.
• Please ensure to add the following code [NMESFSVladescu] in the Funding section of the application form.
• Please select option 5 ‘I am applying for a funding award or scholarship administered by King’s College London’ and type the code into the ‘Award Scheme Code or Name’ box. Please copy and paste the code exactly.
• The selection process will involve a pre-selection on documents, if selected this will be followed by an invitation to an interview. If successful at the interview, an offer will be provided in due time.

Deadline for candidates to apply:

• June 2025 entry: Overseas 6 March 2025 - Home 28 March 2025
• October 2025 entry: Overseas 10 July 2025 - Home 11 August 2025

Interviews will take place on a rolling basis. Recruitment will continue until the position is filled. International candidates should allow at least three months for visa processing.

Further information can be found on the How to apply: Research Courses webpage.

 

Contact Details

Dr Sorin-Cristian Vladescu, sorin-cristian.vladescu@kcl.ac.uk / Pgr-engineering@kcl.ac.uk