PhD Studentship (Associate Professor Siow Lee Fong)
Project Title: Effect of alternative sweeteners and carbohydrate polymers on the physical properties, shelf life and organoleptic profile of palm oil fractions for compound chocolates applications
Description of the project:
The current proposal is taking a step further to understand crystallization and melting behaviours, rheological properties, bloom stability and organoleptic properties of sugar-free palm oil fractions for chocolate applications. This is in-lined with the growing health awareness among consumers who are demanding for low/sugar-free chocolates. The objective of the current proposal is to understand the crystallization, melting (Differential Scanning Calorimetry (DSC),rheological and textural behaviours (rheometer) of oil palm fractions in the presence of alternative sweeteners and carbohydrate polymers. Physical properties, bloom stability and sensory properties of low/sugar-free compound chocolates are evaluated via sensory evaluation to ensure development of high-quality low/sugar-free compound chocolate.
Malaysian with a relevant degree for admission into Monash University’s PhD program. At least a 4 years BSc degree with First Class Honours or a degree of MSc in Food Science/Food Technology/Nutrition or related areas. Candidates with publications will be of advantage.
Interested candidate should email their CV to: A/P Siow Lee Fong (firstname.lastname@example.org). Any informal inquiries can be directed to the email as above.
For English requirements, please refer to this link: Doctor of Philosophy (PhD)