PhD Food Innovation and Sustainable Nutrition

About the project

• Research

PhD Food Innovation and Sustainable Nutrition

• Overview
• Degree details
• Our students
• Research
• Entry and fees
• Careers
• Facilities
• Supervisors
• Recently viewed
• Related courses

Overview

A Food Innovation and Sustainable Nutrition PhD will enable you to become an expert in your chosen area of food science. Research in the London Geller College of Hospitality and Tourism (LGCHT) focuses on exploring innovation within the food sector. We investigate product development, nutritional needs, production processes and sustainable strategies for food waste upcycling.

As a postgraduate researcher at UWL, you will receive training in a range of research methods and theoretical approaches. You will need to demonstrate strong analytical skills, creativity, motivation and a deep interest in the production and processing of food.

Working closely with your supervisors, you will undertake rigorous scientific investigation, generating significant discoveries relevant to business, social life and academic scholarship.

LGCHT academics provide excellent supervision, covering a diverse range of exciting research topics:

This PhD is available for you to study:

As part of your application, please state whether you are applying for an online PhD.

Select your desired study option, then pick a start date to see relevant course information:

Start date:

If your desired start date is not available, try selecting a different study option.

• plant-based innovation: development of plant-based food and drink products; alternative plant-based proteins and vegan food analogues
• sports nutrition: development of specialised sports nutrition products; nutritional supplements for athletic performance
• nutrition for vulnerable populations: nutrition of school children, the elderly and people with special conditions; nutrition for marginalised groups
• multi-sensory food experiences: analysis of the multi-sensory and emotional aspects of food experiences; the role of food presentation and packaging in shaping consumer perception
• sustainability in food systems: sustainable food supply chains and restaurants; innovations in food waste management adopting circular economy models
• food project governance: food research and development (R&D) project risk governance; regulatory compliance and food safety standards.
• full-time or part-time
• on-campus or online
• starting in September or February.

About your degree

Our Food Innovation and Sustainable Nutrition PhD aims to create researchers capable of grasping advancements across multiple disciplines, testing hypotheses using transdisciplinary methodologies and generating well-integrated knowledge which can be applied within industry.

With academic staff with extensive professional experience within a vast array of disciplines, we provide a stimulating and supportive environment where you will benefit from:

Our online PhD allows you to undertake a postgraduate research degree from a location that fits with your lifestyle and commitments. As part of your application, please state that you are applying for an online PhD. As an online PhD student, you will not be required to visit the campus: all supervision, training, reviews and the viva voce examination are provided online.

An online PhD may not be suitable for all projects, and consideration will be given to the suitability of the research project and whether it can be completed successfully without regular access to campus facilities.

This Food Innovation and Sustainable Nutrition PhD is available for you to study full-time or part-time, online or campus-based.

All PhD students will have access to the University’s student support services , the Library’s e-resources collection and IT support services . You are also welcome to attend the annual doctoral students’ conference on campus.

A PhD is founded on independent research. You will undertake a systematic and in-depth exploration of your chosen topic to produce a substantial body of knowledge and make an original and important contribution to the subject area.

The support provided by your supervisory team will be vital to your student experience and scholarly advancement. You and your supervisors will have regular one-to-one meetings which will provide you with opportunities to develop your research topic and discuss your progress.

Based in the heart of Ealing, west London, you can make use of the excellent transport links to travel to the capital or further afield.

London is home to one of the world's most diverse food cultures, with world-renowned restaurants and industry-leading food innovation organisations across the city. The University of West London's key links to the food sector can help set you up for a successful career, with lifelong careers advice included with every one of our courses.

If you would like guidance or more information about studying for a Food Innovation and Sustainable Nutrition PhD, please contact Professor Alexandros Paraskevas .

• peer feedback and discussion
• a series of masterclasses and lectures from industry figures
• support by a supervisor and second supervisor suited to your project.
• PhD opportunities
• Support
• Networking

Research areas

• Food research and development project: risk governance As with all research and development (R&D) projects, new food and drink product development faces uncertainties and risks, although these are normally identified at the project ideation stage, and possibly recorded on a risk register with proposed controls and treatment strategies. There are limited studies on how R&D risks are governed at the organisational level. The International Risk Governance Council (IRGC) has developed a Risk Governance Framework aiming to assist policymakers, regulators, board directors and risk managers in both understanding the concept of risk governance and applying it to their handling of risks. However, very little is known about how this is applied in the context of R&D. This study will look at the food and drink manufacturing sector and explore a range of topics, including the level of institutionalisation of R&D risk governance, the methods utilised and factors considered to assess and evaluate R&D risk, its effectiveness in creating a ‘healthy risk culture’ within an organisation and its possible impact on the organisation’s R&D performance. Research goal The goals of this research are to answer one or more of (but not limited to) these questions: Is the institutionalisation of R&D risk governance a threat or a facilitator of innovation in an organisation? What are the risk governance antecedents for creating a healthy R&D risk culture? Is there the same need for and legitimacy of R&D risk governance in small to medium-sized enterprises (SMEs) as it would be in larger organisations? When R&D on a specific product is undertaken by multiple partner organisations, is there an open, network-type R&D risk governance that can link risk governance systems across all partners in such a way that their risk models and their model risks are compatible? What methods can be applied to identify, prioritise and aggregate the broadly perceived risks targeted by R&D risk governance in order to unite different risk categories in one single risk assessment and evaluation system? Is the IRGC framework adequate in an R&D setting? How can the effectiveness of R&D risk governance be monitored? What indicators and index system can facilitate measurement and allow cross-organisational comparisons and rankings of the quality and maturity of their R&D risk governance systems? Candidate profile You will be expected to hold a good first degree (first or upper second class) and/or a Masters degree (or equivalent) in Hospitality, Food or General Business Management or related disciplines. You should be able to work in a collaborative environment with a strong commitment to reaching research excellence and achieving assigned objectives. It is expected that you will carry out applied research work that will start from the establishment of a theoretical framework, continue with the implementation of current technology and policy influence and conclude with the theoretical and practical synthesis in a way that has not previously been done before. Supervisor: Professor Alexandros Paraskevas Contact: [email protected]

Food research and development project: risk governance

• Is the institutionalisation of R&D risk governance a threat or a facilitator of innovation in an organisation? What are the risk governance antecedents for creating a healthy R&D risk culture?
• Is there the same need for and legitimacy of R&D risk governance in small to medium-sized enterprises (SMEs) as it would be in larger organisations?
• When R&D on a specific product is undertaken by multiple partner organisations, is there an open, network-type R&D risk governance that can link risk governance systems across all partners in such a way that their risk models and their model risks are compatible?
• What methods can be applied to identify, prioritise and aggregate the broadly perceived risks targeted by R&D risk governance in order to unite different risk categories in one single risk assessment and evaluation system? Is the IRGC framework adequate in an R&D setting?
• How can the effectiveness of R&D risk governance be monitored? What indicators and index system can facilitate measurement and allow cross-organisational comparisons and rankings of the quality and maturity of their R&D risk governance systems?
• Introducing "new and forgotten edibles" in the food supply chain Consumer demand for sustainability-oriented food supply chains is constantly growing. Innovative and sustainable food products enter the market frequently. Paradoxically, the variety of raw food products (fruit and veg) available in common shops is stagnant and has been estimated to vary between 50 and 200. Diversification of the spectrum of available food products will likely increase the sustainability level of the entire food sector, including the supply chains and contribute to food security. Increasing integrity between the players across food supply chains has the potential to re-introduce forgotten edibles back onto the consumer’s plate, contributing to diverse diet, better nutrition and food security. A compendium of literature is available on the topics of: forgotten edibles, foraging, ethnobotany sustainable supply chains, consumer demand However, there is a clear research gap in methodologies for introduction or re-introduction of these edibles to existing supply chains. Research goal The research goal is to explore the possibilities of a shift from common types of edibles to the lesser known across food supply chains so that they become widely available to the public. The research will focus on the actual methods required for such change to occur across supply chain by simultaneously increasing sustainability, remaining financially justifiable and food security. The potential outcomes of this would result with answers to: monocropping/soil depletion issues supply chains becoming more resistant to destabilisation from factors like climate and disease introduction of new edibles with innovative health and sensory attributes Candidate profile You will be expected to hold a good first degree (first or upper second class) and/or a Masters degree (or equivalent) in Food Business Management or other similar disciplines. You should be able to work in a collaborative environment with a strong commitment to reaching research excellence and achieving assigned objectives. It is expected that you will carry out applied research work that will start from the establishment of a theoretical framework, continue with the implementation of methodology and conclude with the data collection and analysis. Besides basic knowledge in food, business, background knowledge and/or previous experience in the following areas, though not mandatory, will be considered very favourably: supply chain management. Supervisor: Dr Amalia Tsiami Contact: [email protected]

Introducing "new and forgotten edibles" in the food supply chain

To enable you to enhance your professional profile, we support you throughout your research degree by:

We provide structured research training, expert supervision and an environment where you can discuss your research with other PhD students and researchers.

We run seminars in research methods from the Graduate Centre, as well as an ongoing series of events and activities organised by Schools and Colleges. Specialist help with academic English for students for whom English is not their first language is available.

We contribute to national and international initiatives and promote collaboration and networking opportunities. We also encourage and support you to publish and disseminate your research in academic journals and via presenting papers at conferences.

We run an annual conference for doctoral students, where you are encouraged to present a paper about your research. As well as being an opportunity to discuss your work with other students, the conference is a chance to gain valuable experience in presenting your research and participating in open discussions with academic peers.

You will also find other opportunities such as postgraduate student seminars and forums within your specific subject area.

Once you start a PhD course at UWL, you become part of our research community. You will have access to a postgraduate common room, located at our Ealing campus on St Mary’s Road, where you will meet fellow researchers from other subject disciplines offering scope for collaborations or simply to discuss ideas, allowing you to be part of a vibrant research environment.

• forgotten edibles, foraging, ethnobotany
• sustainable supply chains, consumer demand
• monocropping/soil depletion issues
• supply chains becoming more resistant to destabilisation from factors like climate and disease
• introduction of new edibles with innovative health and sensory attributes
• providing research seminars
• organising doctoral events and activities
• facilitating networking and collaboration opportunities
• encouraging and supporting publication and dissemination of your research
• offering opportunities to gain teaching expertise and experience.

What our students say

The main factor that persuaded me to pursue a PhD at UWL was the opportunity to work with supervisors who are experts in their field and to be part of a university with a great reputation. My doctoral experience at the University of West London was outstanding. The University offers everything you need as a student to succeed in your studies and I received a huge amount of support. Also, the library provides a fantastic study environment.

Athanasios Lykartsis, PhD student

The main factor that persuaded me to pursue a PhD at UWL was the opportunity to work with supervisors who are experts in their field and to be part of a university with a great reputation. My doctoral experience at the University of West London was outstanding. The University offers everything you need as a student to succeed in your studies and I received a huge amount of support. Also, the library provides a fantastic study environment.

Athanasios Lykartsis, PhD student

Research Repository - Culinary arts

The Repository is a digital archive of research output by our academics and research students.

Research Repository - Nutrition

The Repository is a digital archive of research output by our academics and research students.

West London Food Innovation Centre

The University of West London offers new product development and reformulation support to food and drink manufacturing start-ups and small and medium-sized enterprises.

Entry requirements

The minimum entry requirements for a research degree are:

We look for individuals with:

Applicants should also submit a well-considered and persuasive research proposal, clearly outlining their aims, context and potential contribution to the field.

The minimum entry requirements for a research degree are:

We look for individuals with:

Applicants should also submit a well-considered and persuasive research proposal, clearly outlining their aims, context and potential contribution to the field.

• Requirements: UK
• Requirements: International
• a good first degree (First Class or Upper Second Class), or equivalent qualification in a relevant field
• a Masters degree (MA, MSc, MBA or MRes) with Merit, or equivalent postgraduate or research experience.
• dedication to undertaking rigorous and meaningful research
• enthusiasm for contributing to academic and creative practice
• a genuine passion for their chosen subject area.
• a good first degree (First Class or Upper Second Class), or equivalent qualification in a relevant field
• a Masters Degree (MA, MSc, MBA or MRes) with Merit, or equivalent postgraduate or research experience.
• Competence in written and spoken English is a pre-requisite for entrance to this programme.
• An IELTS (International English Language Testing System) score of 6.5 (with no element under 6.0).
• dedication to undertaking rigorous and meaningful research
• enthusiasm for contributing to academic and creative practice
• a genuine passion for their chosen subject area.

Fees & funding

Please note that the following writing-up fees apply for the final year of full-time PhD study , a reduced amount from the standard fee per year:

Writing-up fees do not apply for the final year of part-time PhD study. The standard fee applies.

• Funding: UK
• Funding: International
• On campus PhD (Year 4): UK £1,900. International: £6,000
• Online PhD (Year 4): UK £1,000. International: £3,000.
• Fees for the 2027/28 academic year and onwards may be subject to change.
• Tuition fees are charged for each year of your course and you will need to pay the fee for each academic year at the start of that year, except if otherwise stated.
• If no fee is shown above then the fees for this course are not available yet. Please check again later for updates.

Funding your studies

Funding for postgraduate students usually comes from one or more of a range of key sources:

Find out more about funding opportunities .

Examples of most of these types of funding are included on the postgraduate studentships website (except for funding you may be able to obtain from your employer and self-funding).

The PhD Bursary is available to home and international students enrolling on a full-time PhD course in 2026/27. The Bursary consists of a £500 fee reduction in your first year of study and for each subsequent year of study, subject to successful progression, up to a maximum of 4 years.

We offer other generous bursaries and scholarships to make sure your aspirations are your only limit. See our PhD scholarships and bursaries .

Please note that the following writing-up fees apply for the final year of full-time PhD study , a reduced amount from the standard fee per year:

Writing-up fees do not apply for the final year of part-time PhD study. The standard fee applies.

• research councils
• charities and trust funds, including those funded by the UK government
• higher education institutions
• overseas governments (international students only)
• employers
• professional and career development loans
• self-funding (including family funds).
• On campus PhD (Year 4): UK £1,900. International: £6,000
• Online PhD (Year 4): UK £1,000. International: £3,000.
• Fees for the 2027/28 academic year and onwards may be subject to change.
• Tuition fees are charged for each year of your course and you will need to pay the fee for each academic year at the start of that year, except if otherwise stated.
• If no fee is shown above then the fees for this course are not available yet. Please check again later for updates.

Funding your studies

For any overseas students, your first port of call should be grant-awarding bodies in your own country (e.g. The Ministry/Department of Education) and your local (or nearest) office of the British Council.

The British Council manage a small number of international studentship grants in some countries and should be able to tell you what other awards may be available to you - they also produce the sources of funding for international students guide.

The PhD Bursary is available to home and international students enrolling on a full-time PhD course in 2026/27. The Bursary consists of a £500 fee reduction in your first year of study and for each subsequent year of study, subject to successful progression, up to a maximum of 4 years.

Your future career

As a Food Innovation and Sustainable Nutrition PhD graduate, you will be a recognised authority within your research field. Having gained valuable transferable skills during your PhD, you will be a self-motivated project managers with excellent organisational and analytical skills, experienced in public speaking and event planning with an ability to effectively collect, analyse, interpret and communicate large amounts of complex data.

Most of our graduates do go on to careers within academia, while some take their research and teaching expertise into other professions.

Job roles

• food technologist
• food science consultant
• food production manager
• education and training
• public administration.

Graduate employers

• international hotels
• UK hotel and leisure groups
• restaurant companies
• contracted or licensed sectors
• independent hospitality or food businesses
• food manufacturers
• airlines and airports
• destination management organisations.

Future Food and Culinary Arts facilities

Explore our facilities for Future Food and Culinary Arts at the University of West London.

Industry-standard kitchens

Hone your skills in industry-standard kitchens, including the Pillars Kitchen and our recently refurbished Savoy Kitchens.

The Food Innovation Centre

Our Food Innovation Centre offers guidance, advice, technical support, product development services and sensory analysis to support the development of new products.

The Pillars Restaurant

Pillars is our student-run fine-dining training restaurant, at our West London campus.

The Graduate School

If you are interested in studying for a PhD or Professional Doctorate, the Graduate School is here to support your research.

Rami Ranger House (Postgraduate Student Centre)

Rami Ranger House is a focal point for the University’s postgraduate and international students, providing dedicated space for social and learning interaction.

This building, which is three storeys high, offers spaces for collaborative working, socialising, supervision and mentoring on the ground floor. The first floor has work spaces for the postgraduate support teams to use, while the second floor provides guest accommodation for visiting scholars.

Future food and culinary arts

Our culinary arts courses will give you the knowledge and practical skills you need for career success, whether you want to study restaurant management, develop your broader hospitality business expertise or delve deep into the science of nutrition.

Find out more

Discover seven reasons to study with us and how studying at UWL will support your future career.

Find out about student accommodation and the support for students.

Explore our campus and sites and book onto a campus tour or open day .

Important notes for applicants

Disclaimer

Rankings

• † Fees - the published fee is an annual fee, payable each year, for the duration of the course. Fees are subject to change. Home tuition fees may be subject to annual increases but will not increase by more than the fee caps as prescribed by the Office for Students or such other replacing body. Full-time taught international fees are subject to an annual increase.
• Teaching - your course will primarily be delivered in-person, however it may include delivery of some activities online, either in real-time or recorded.
• Testimonials - quotes are provided by current or former UWL students. These are mostly from the course but quotes from a UWL student on another course may be used if, for example, the course is new.
• Optional modules - where optional modules are offered they will run subject to staff availability and viable student numbers opting to take the module.
• Videos - all videos on our course pages were accurate at the time of filming, however staff and course content may have since changed.
• Availability of placements - if you choose a course with placement/internship route and a placement/internship opportunity does not arise when you are expected to undertake the placement then the University will automatically transfer you to the non-internship route, to ensure you are still successful in being awarded a degree.
• The National Student Survey 2026 result is based on the average of all answers by the taught student populations.
• Modern universities - defined as higher education institutions that were granted university status in, and after, 1992.
• PRES - rank out of 53 institutions.

Research areas