Swallowing difficulties (dysphagia) affect millions worldwide, often leading to malnutrition, reduced wellbeing, poorer quality of life, and higher healthcare costs. Many individuals depend on traditional puréed diets that can lack balanced nutrition, have limited sensory appeal, and are difficult to store long term, making them unsuitable as lasting dietary solutions. Although recent research has improved texture-modified foods, creating products that are safe to swallow and nutritionally complete remains a major challenge.This project, a collaboration between Brunel University London’s Engineering Department, the University of Reading’s Food and Nutritional Sciences Department, and Guernsey Seaweed Ltd, brings together engineers, food scientists, and industry innovators to develop the next generation of 3D-printed food that is safe, appealing, and easy to swallow specifically designed to support people with swallowing difficulties. You will help create sustainable, natural-ingredient food inks with enhanced texture, structure, and nutrient content, enabling new possibilities for personalised nutrition and healthy ageing.Research aims: This project aims to create sustainable 3D-printed foods made from natural ingredients that are nutritious, safe to swallow, and easy to rehydrate. The work focuses on improving both nutrition and texture for people with swallowing difficulties, helping to develop longer-lasting, high-quality foods that support healthy ageing and overall wellbeing.What you will do: During the project, you will identify and test a range of natural and functional ingredients such as proteins, fibres, vitamins, and minerals to formulate and optimise food inks for high-quality 3D printing. You will evaluate each formulation in terms of its nutritional value, texture, flavour, colour, and overall sensory quality to ensure it meets the needs of individuals with swallowing difficulties. A major part of the project will involve studying the flow behaviour of the formulations, including extrusion rate, viscosity, and structural stability during and after printing. You will analyse how different ingredient combinations influence printability, consistency, and the safety of the final products. The resulting data will be used to develop a framework that supports a consistent, scalable, and sustainable 3D-printing process. Throughout the project, you will also work closely with industry partners to translate laboratory findings into real-world applications, helping to develop practical and innovative food solutions.Student profileEssential for project: A background in food or bioscience, nutrition, biotechnology, biomedical science, engineering, or related subjects.Desirable for project: Desirable criteria include experience in materials science, food formulation, 3D printing, or data analysis. Training will be provided to support candidates with limited prior experience in these areas.Minimum requirements for all FoodBioSystems applicants: An upper 2nd class degree (or equivalent) in a subject relevant to the project. Candidates with a lower class of Bachelors degree, but merit or above at Masters level will also be considered. Demonstrable skills in problem-solving, team-working, communication and time management. Training Project specific training opportunities: You will receive multidisciplinary training across food science, biotechnology, 3D printing, and data analysis. At Brunel University of London, you will gain an expertise in extrusion-based 3D food printing, biomanufacturing techniques, and the use of data-driven optimisation and simulation tools to assess and improve printing performance. At University of Reading, you will develop strong laboratory and analytical skills through training in rheology, nutritional analysis, and sensory evaluation. The programme also includes an industrial placement with Guernsey Seaweed Ltd, providing valuable experience into commercial R&D, sustainable food innovation, and real-world product development. This combined training will equip you with comprehensive skills applicable to careers across academia, industry, and the wider agri-food sector.FoodBioSystems training opportunities: Throughout their studentship, all FoodBioSystems doctoral researchers participate in cohort training that covers four key themes: food systems, big data (data analytics and modelling), business, and research fundamentals. All doctoral researchers complete a placement: either project-related with a non-academic (CASE) partner, or unrelated to the project and outside the academic environment (PIPS). Details of training are available on the DTP website: https://research.reading.ac.uk/foodbiosystems/training/.Project supervision styleThe supervisory structure is designed to ensure consistent guidance and multidisciplinary support throughout the project. The lead supervisor, Dr Zhang (Brunel University), will hold weekly one-to-one meetings with the student to monitor progress, address technical challenges, and plan upcoming experiments. Written feedback will be provided within one week of each meeting to ensure timely reflection and development. Quarterly meetings with the wider supervisory and advisory team - Dr Lignou and Professor Chatzifragkou (University of Reading), Professor Stojceska (Brunel University), and Mr Turstin (Guernsey Seaweed Ltd) will review milestones, coordinate project stages, and address cross-institutional activities such as access to facilities, training, and industrial scale-up. Formal thesis progress reviews will be conducted by Brunel University’s Postgraduate Research Office at 9, 20, 30, and 36 months, involving independent assessors to evaluate research and writing progress.This structured plan ensures regular supervision, timely feedback, and integrated academic–industrial support throughout the PhD.How to apply All applications to FoodBioSystems DTP are by online application form (CVs are not accepted). Applications will open on 16 December 2025. Please go to https://research.reading.ac.uk/foodbiosystems/for-phd-students-2/ for applicant information.Equity Diversity and Inclusion The FoodBioSystems DTP is committed to equity, diversity and inclusion (EDI), to building a doctoral researcher (DR) and staff body that reflects the diversity of society, and to encourage applications from under-represented and disadvantaged groups. Our actions to promote diversity and inclusion are detailed on the FoodBioSystems DTP website and include:· Offering reasonable adjustments at interview for shortlisted candidates who have disclosed a disability or specific learning difference.· Guaranteed interview and applicant mentoring schemes for applicants, with UK home fees status, from eligible under-represented ethnic groups who also meet academic eligibility criteria and the student profile essential for the project.These are opt-in processes. Our studentships can be offered to home students on a part-time basis, and studentship end date and stipend payments will be amended to reflect the part-time registration. The minimum registration for DTP funded part-time students is 0.5 FTE (studying an average of 20 hours per week over 8 years). We regret that part time registration is not available to international students due to complexities of visa restrictions.