Fuil-time (1.0 FTE), Fixed term Contract (17 months)
The closing date for applications is 23:59 on 22nd June 2026
Interviews will be held: 7th July 2026 (The interview will include a short presentation during the interview slot)
By reference to the applicable SOC code for this role, sponsorship may be possible under the Skilled Worker Route. Applicants wishing to consider the SWR must ensure that they are able to meet the points requirement before applying. There is further information about this on the UK Visas and Immigration Website UK Visas and Immigration Website.
This project will develop sustainable and nutritious alternative meat products using single-cell protein produced from the fermentation of spent coconut meal. Funded by the Good Food Institute, the project is a collaboration between the University of Reading, the National University of Singapore, and the University of the Philippines Diliman to address nutritional, flavour and textural challenges in plant-based meat alternatives.
The project will optimise the production of high-protein yeast biomass using Yarrowia lipolytica fermentation in from spent coconut meal and incorporate this biomass into hybrid sausage formulations with plant-based proteins. The research will explore innovative approaches to reducing off-flavours, improving texture, and enhancing nutritional quality through fermentation, extrusion, and reformulation strategies.
A multidisciplinary approach will be used to investigate fermentation optimisation, nutritional composition, digestibility, bioaccessibility, safety, and sensory quality of novel sausage prototypes. Consumer acceptability and sensory evaluation studies will also be conducted in both the UK and the Philippines to ensure that the developed products meet consumer expectations and safety standards.
This work is important because it demonstrates a sustainable route for valorising agro-industrial byproducts into high-value food ingredients while supporting the development of healthier and more appealing alternative meat products. The successful outcomes of this project could contribute significantly to sustainable food production and innovation in the alternative protein sector not only in the UK but also in Asia and other regions with growing demand for plant-based foods.
We are looking for applicants with a PhD in food science, food biotechnology, nutrition, or a related discipline. Due to the interdisciplinary nature of the project, we do not expect candidates to have expertise in all areas, and training and support will be provided where necessary.
The successful candidate will join a highly collaborative international research team and will have opportunities to engage with academic and industry partners across the UK and Southeast Asia.
You will have experience with:
- Molecular characterisation and quality evaluation of dietary proteins
- Food reformulation (alternative meat products)
- Compositional and nutritional analysis (amino acids, vitamins, minerals) using chromatography and mass spectrometric techniques
- In vitro models of digestion (e.g. INFOGEST 2.0)
Informal contact details
Contact Name: Dr Restituto Tocmo
Job Title: Assistant Professor
The University is committed to having a diverse and inclusive workforce, supports the gender equality Athena SWAN Charter and the Race Equality Charter, and champions LGBT+ equality. We are a Disability Confident Employer (Level 2). Applications for job-share, part-time and flexible working arrangements are welcomed and will be considered in line with business needs.
