Role of food additives in gastrointestinal diseases

Summary

Understanding more about how the food we eat can influence our health is vital in our efforts to control disease. We have a particular interest in the human gut microbiota. As well as containing at least as many microbial cells as human cells in our body, the gut microbiota is only just being recognised as playing a vital role in our health - affecting everything from mental well-being to diseases, such as diabetes. Food additives, such as emulsifiers, are used more frequently in the food industry, especially in ultra-processed foods. However, the increased use of food additives is associated with an increase in organic gastrointestinal diseases, such as Crohn’s disease and Inflammatory Bowel Disease.
This project cuts across microbiology and medicine at the University of Leeds and brings a unique environment for your PhD study. The Healthcare-Associated Infection Research Group has been developing models of the human gut for 25 years and has created a unique laboratory gut model system with which to study food-microbe interactions. This next-generation model system mimics the physiochemical features of the human colon. Recent investment has increased our molecular, next generation sequencing, and metabolite discovery capabilities. For the past 5 years, a strong collaboration between School of Food Science and Nutrition and the School of Medicine has brought together expertise in human gut microbiota, bioinformatics, and both organic and functional gastrointestinal disorders, such as irritable bowel syndrome.
This PhD will establish mechanistic insights into the role of food emulsifiers upon the human microbiota and the impact this has on the intestinal health. To do this, we will use a combination of gut model studies and molecular characterisation to understand the direct effects of emulsifiers on the human microbiota. Ultimately, your findings will be tested in a small human dietary trial assess the changes to the intestinal function, using readouts such as microbiome changes, transit time fluctuations, and colonic permeability. This will add scientific understanding of food-microbiota interactions and form the basis of therapeutic options to counter any detrimental effects.
You will need to bring skills of molecular microbiology and analysis with a willingness to work across traditional boundaries. In return, you will find yourself in a rich environment to learn new multidisciplinary techniques - for example next-generation sequencing analysis, data processing and functional gastric readouts as well as transferable skills such as creativity, communication, and critical thinking.

Applicants to research degree programmes should normally have at least a first class or an upper second class British Bachelors Honours degree (or equivalent) in an appropriate discipline. The criteria for entry for some research degrees may be higher, for example, several faculties, also require a Masters degree. Applicants are advised to check with the relevant School prior to making an application. Applicants who are uncertain about the requirements for a particular research degree are advised to contact the School or Graduate School prior to making an application.

For the School of Food Science and Nutrition will accept the following qualifications and scores:

IELTS - an overall band of 6.5 with no individual skill band below 6.0 in all components
iBT TOEFL - (Internet-based Test of English as a Foreign Language): a score of 92 overall with Listening 21; Reading 21; Speaking 23; Writing 22.
Other English Language qualifications may be acceptable, please contact us to find out more. The test must be dated within two years of the start date of the course in order to be valid. Some schools and faculties have a higher requirement.