The programme aims to raise the profile of flavor science research in Europe by encouraging students of differing scientific disciplines to engage in innovating flavor-related research PhD projects and thus to advance the exciting and challenging field of flavor science. PhD Student can be from any scientific background but one aim of the bursaries is to attract people who have not studied Food Chemistry, Food Science or Food Technology to study food flavors. The programme is supported by the consortium of companies for its 8th year comprising, Biorigin, DSM, Givaudan, IFF, Kerry, Lesaffre, MCLS Europe, Nestlé; Deadline extended to November 15
Flavor research amongst PhD students across European universities and institutes: Projects must be designed for the award of PhD or equivalent. The applicant should not be already sponsored by, and/or bound to, a commercial organization. The bursary will be used to give the student an extra incentive and make projects attractive to high calibre students. The bursary of EUR 3000 will be awarded to the 6 selected first year PhD students, based on research-related invoices countersigned by the respective professors. Invoices can relate to expenses such as purchase of equipment, databases, participation in conferences, visits to laboratories, etc. In addition, the 6 winning 1st year PhD students will be offered the opportunity of visiting a selected sponsor company laboratory. Any unused part of the bursary will be handed over to the respective department of the university/institute by December 31. Bursary winners will need to submit mid and full year short summaries of research progress. The progress reports will be due on June 29 and December 31. Bursary winners and their research guide/professor may be invited to attend an annual review meeting (one day event) to interact with the industrial sponsors. Tentative dates – End January – Mid February. Further information on this event will be communicated in due course.