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Industrial PhD project studentship: Novel ingredients from wheat bran for improved sustainability of the wheat value chain

The Food Consortium Collaborative Training Partnership is looking for a PhD candidate for the BBSRC funded project ‘Novel ingredients from wheat bran for improved sustainability of the wheat value chain”.  The overall aim of the project, supervised by Dr Eleanor Binner at the University of Nottingham, will be to understand the economic and environmental impacts of a range of bran and/or stem processing routes on Mondelez’s wheat production process.

For more details and to apply click here.



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