PhD Study : A nutrition-led approach to identify new market opportunities for food innovation in the global dairy industry.

Apply and key information  

Summary

Milk has been a staple part of the UK and Irish diet for generations, and is a naturally rich source of essential nutrients, including protein, calcium, B vitamins, phosphorus and potassium.  It also contains smaller amounts of other nutrients, including vitamin D, iodine and selenium(1).  Traditionally, the consumption of milk has been associated with achieving and maintaining optimal bone health and other health benefits including lower blood pressure, improved muscle mass/function, weight control as well as a decreased risk of chronic diseases, such as CVD, type 2 diabetes and colorectal cancer(1).

The unique combination of nutrients, bioactive factors and other components within milk and how they interact in the dairy matrix hihglights the many nutritional benefits this product possesses(2,3). However, in recent years, milk consumption has been declining in many European countries which has contributed to inadequate intakes of certain micronutrients in some population groups(1,4). Milk contributes 5% of energy and 10% of protein intakes, respectively to the global population, making it a key contributor to global nutrition(5).

The global dairy industry, however, is in a period of turbulence with slowing demand from China, the removal of EU milk quota’s and rising consumer demand for plant-based proteins(6). These trends have caused volatility within global milk markets meaning that global demand for dairy is changing. While having strong technological capabilities is key to taking advantage of these trends, it is not sufficient.

The ability to identify and exploit consumer insights from local markets is also vital in generating increased value for consumers and higher margin products for milk producers.  Moreover, NI has a unique industry of dairy farming with respect to predominantly grass-based systems and has been recognised as well-placed to respond to increasing global demand for dairy products as described within the Governmental body, the Agri-Food Strategy Board’s Going for Growth document(7).

The proposed PhD will employ a nutrition-led approach, aiming to identify new market opportunities for food innovation/export in the global dairy industry. This study will align the nutritional needs of a country and explore the current/novel dairy products already on the market to identify new opportunities for development  within a specified country.

The main objectives of this PhD research will be met using a range of research methods, to:

a)systematically review the trends within the global dairy industry and to critique current models of dairy innovation

b)conduct an audit across global nutrition surveys to identify nutritional needs of a population that could benefit from increased access to, and availability of, dairy products

c)utilise the Global New Product Database (Mintel) within specified markets and conduct a gap analysis to identify market opportunities

d)predict the economic impact of targeted dairy innovation within specific markets e)evaluate consumer perceptions of new dairy concepts within specified markets

The PhD researcher appointed to the project will be given every opportunity to maximise on training by participating in relevant workshops, specialist skills sessions, relevant online courses, PhD researcher initiatives and personal development activities organised by the Doctoral College.

In addition, the researcher will be expected and strongly encouraged to prepare and present their research findings when appropriate at national and international conferences.

References

  1. European Milk Forum (2014) www.milknutritiousbynature.eu.
  2. Muehlhoff et al. (2013) Milk and dairy product in human nutrition. Rome: Food and Agriculture Organisation of the United Nations. http://www.fao.org/docrep/018/i3396e/i3396e.pdf.
  3. Kongerslev et al. (2017) Whole dairy matrix or single nutritients in assessment of health effects: current evidence and knowledge gaps. AJCN 105(5), 1033-1045.
  4. Mensink et al. (2013) Mapping low micronutrients across Europe. Br J Nutr 110, 755-773.
  5. Global Dairy Platform, 2018. https://www.globaldairyplatform.com/nutrition/.
  6. Deloitte, 2017.

Essential criteria

Applicants should hold, or expect to obtain, a First or Upper Second Class Honours Degree in a subject relevant to the proposed area of study.

We may also consider applications from those who hold equivalent qualifications, for example, a Lower Second Class Honours Degree plus a Master’s Degree with Distinction.

In exceptional circumstances, the University may consider a portfolio of evidence from applicants who have appropriate professional experience which is equivalent to the learning outcomes of an Honours degree in lieu of academic qualifications.

  • Sound understanding of subject area as evidenced by a comprehensive research proposal

Desirable Criteria

If the University receives a large number of applicants for the project, the following desirable criteria may be applied to shortlist applicants for interview.

  • First Class Honours (1st) Degree
  • Masters at 65%
  • Research project completion within taught Masters degree or MRES
  • Practice-based research experience and/or dissemination
  • Experience using research methods or other approaches relevant to the subject domain
  • Work experience relevant to the proposed project
  • Publications - peer-reviewed
  • Experience of presentation of research findings
  • A comprehensive and articulate personal statement
  • Relevant professional qualification and/or a Degree in a Health or Health related area

Funding and eligibility

The University offers the following levels of support:

Vice Chancellors Research Studentship (VCRS)

The following scholarship options are available to applicants worldwide:

  • Full Award: (full-time tuition fees + £19,000 (tbc))
  • Part Award: (full-time tuition fees + £9,500)
  • Fees Only Award: (full-time tuition fees)

These scholarships will cover full-time PhD tuition fees for three years (subject to satisfactory academic performance) and will provide a £900 per annum research training support grant (RTSG) to help support the PhD researcher.

Applicants who already hold a doctoral degree or who have been registered on a programme of research leading to the award of a doctoral degree on a full-time basis for more than one year (or part-time equivalent) are NOT eligible to apply for an award.

Please note: you will automatically be entered into the competition for the Full Award, unless you state otherwise in your application.

Department for the Economy (DFE)

The scholarship will cover tuition fees at the Home rate and a maintenance allowance of £19,000 (tbc) per annum for three years (subject to satisfactory academic performance).

This scholarship also comes with £900 per annum for three years as a research training support grant (RTSG) allocation to help support the PhD researcher.

  • Candidates with pre-settled or settled status under the EU Settlement Scheme, who also satisfy a three year residency requirement in the UK prior to the start of the course for which a Studentship is held MAY receive a Studentship covering fees and maintenance.
  • Republic of Ireland (ROI) nationals who satisfy three years’ residency in the UK prior to the start of the course MAY receive a Studentship covering fees and maintenance (ROI nationals don’t need to have pre-settled or settled status under the EU Settlement Scheme to qualify).
  • Other non-ROI EU applicants are ‘International’ are not eligible for this source of funding.
  • Applicants who already hold a doctoral degree or who have been registered on a programme of research leading to the award of a doctoral degree on a full-time basis for more than one year (or part-time equivalent) are NOT eligible to apply for an award.

Due consideration should be given to financing your studies. Further information on cost of living

The Doctoral College at Ulster University

Key dates

Submission deadline
Monday 18 February 2019
12:00AM

Interview Date
Weeks commencing 11, 18, 25 March 2019

Preferred student start date
September 2019

Applying

Apply Online  

Contact supervisor

Dr Kirsty Pourshahidi

Other supervisors