PhD in Food Science/Food Technology

PhD Opportunity at Monash University Malaysia

Application for a PhD position for a project with the following topic is available. This position will be in a full-time research mode.

Research topic: Effect of alternative sweeteners and carbohydrate polymers on the physical properties, shelf life and organoleptic profile of palm oil fractions for compound chocolates applications

Project Summary:
The current proposal is taking a step further to understand crystallization and melting behaviours, rheological properties, bloom stability and organoleptic properties of sugar-free palm oil fractions for chocolate applications. This is in-lined with the growing health awareness among consumers who are demanding for low/sugar-free chocolates. The objective of the current proposal is to understand the crystallization, melting (Differential Scanning Calorimetry (DSC)),rheological and textural behaviours (rheometer) of oil palm fractions in the presence of alternative sweeteners and carbohydrate polymers. Physical properties, bloom stability and sensory properties of low/sugar-free compound chocolates are evaluated via sensory evaluation to ensure development of high-quality low/sugar-free compound chocolate.

Requirement:
Malaysian with a relevant degree for admission into Monash University’s PhD program. At least 4-years BSc with First Class Honours or a degree of MSc in Food Science/Food Technology/Nutrition or related areas. Candidates with publications will be of advantage.