KTP Associate in Food Physics and Seasoning Adhesion Science

This KTP aims to leverage cutting-edge scientific innovation to drive continuing portfolio transformation – enabling the production of great-tasting snacks that are lower in fat, without compromising on flavour and quality. This transition has been a core part of PepsiCo’s strategy in the UK, as an increasing number of their products and brands move to non-HFSS (High Fat Salt & Sugar) status. This ongoing progress aligns fully with the UK Government food strategy, and this KTP is a fantastic opportunity to help apply scientific knowledge and innovation to continue to drive positive change within the food industry.

You will be integrated into PepsiCo International’s R&D team in Leicester. This provides a unique environment to undertake extensive research, testing and development throughout the duration of your project. This research will be further facilitated and supported by state-of-the-art imaging and characterisation facilities available at the University of Leeds.

Do you hold a PhD in Food Science, Chemical Engineering, Physics or a related discipline? Do you excel in physical chemistry, material design, process engineering or instrumental analysis? Do you have a strong understanding of interfaces and soft matter systems?

If you are passionate about applying your expertise to solve complex challenges in a commercial environment, this role is for you! Take the lead in embedding innovative approaches in food science to evolve the snacks portfolio, reducing fat content while maintaining the great flavour and quality that consumers trust.

The University of Leeds has an excellent opportunity for you to ‘fast track’ your career in industry by leading a strategically important project to a successful implementation. Through a Knowledge Transfer Partnership (KTP), you will be working in partnership with PepsiCo International Limited and The School of Food Science and Nutrition at the University of Leeds, one of the UK’s leading research-intensive universities.