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SUMMARY:Funding for PhD students carrying out Flavor research (Giract)
DTSTART;VALUE=DATE:20261030
DTSTAMP:20260930T215055Z
UID:7210429b701052b6e803d2362ea10bc08ca912c6d332534a386550e7
CATEGORIES:Call for proposal
DESCRIPTION:GIRACT is the leading transnational business research and cons
 ultancy organization specializing in food ingredients\, additives and rela
 ted fine chemicals and technologies.\n\nThe consortium of seven industry s
 ponsors aims to raise awareness of the industry and career opportunities i
 n order to increase the flavor research talent pool in Europe. The 7 spons
 oring companies are:\n\n	Ajinomoto\n	Asahi Group Foods\n	Givaudan\n	Kerry\
 n	Lallemand Bio-Ingredients\n	Lesaffre\n	PepsiCo\n\nThis 17th edition is o
 rganised by Giract\, in coordination with Andrea Cattaruzza\, Director of 
 AndCat Ltd and Professor Emeritus Andy Taylor of the University of Notting
 ham\, UK.\n\nThe aim of the program is to promote innovative flavor resear
 ch amongst PhD students across European universities and research institut
 es. PhD students enrolled in universities and research institutes in 35 Eu
 ropean countries (European Union\, Iceland\, Norway\, Russia\, Serbia\, Sw
 itzerland\, Turkey\, Ukraine and UK) are eligible to apply.\n\nFunding:\n\
 n\n	6 Bursaries for 1st–year PhD students (EUR 3\,000 each)\n	Six first 
 year PhD students are eligible to win a bursary of EUR 3000\, each. Additi
 onally\, these six students have the opportunity of visiting the laborator
 y of certain sponsor companies during the second year of their PhD studie
 s\, by using a part of their winning bursary amount for their travel and s
 tay. This will enable them to obtain a first-hand view of an industry R&D 
 centre.\n	 \n	Best PhD thesis award (EUR 5\,000).\n	One final year PhD st
 udent is eligible to win an award of EUR 5000. The winner will also be in
 vited to the Savory Flavor and Food Industry Conference\, held in Geneva\,
  Switzerland as a platform for the winning student to present his/her work
  to 'potential employers'.\n\n\nThe program targets two different groups o
 f PhD students:\n\n\n	Group 1 (bursaries for 1st–year PhD students): stu
 dents who are about to start their PhD studies\n	Group 2  (best PhD thesis
  award): students who are about to complete their PhD and hence will soon 
 be examining opportunities for employment.\n\n\nThis is translated into th
 e following sub-objectives:\n\n\n	Publicise the attractions of flavor rese
 arch so as to pull high calibre students into appropriate PhD courses and 
 then into industry\n	For Group 1:\n	\n		Award bursaries to 6 selected stud
 ents who are planning to start their PhD studies in flavor science during 
 the 2026-2027 academic year\n		Give the 6 winning 1st–year PhD students 
 the opportunity to visit the laboratory of sponsor companies during the se
 cond year of their PhD studies through use of part of their bursary for tr
 avel and accommodation costs.\n	\n	\n	For Group 2:\n	\n		Solicit and evalu
 ate innovative flavor research projects amongst these students\n		Offer th
 e opportunity to the winning student to present his/her work to potential 
 employers at the Annual Savory Flavor & Food Industry Conference\, held in
  Geneva in the spring of each year.\n	\n	\n\n\nWho can apply?\nYou are eli
 gible to apply provided you are\n\n	enrolled as a PhD student in a Europea
 n University/Institute in 35 European countries (European Union\, Iceland\
 , Norway\, Russia\, Serbia\, Switzerland\, Turkey\, Ukraine and UK)\n	a Ph
 D student planning your research in areas relevant to flavor science\, tec
 hnology\, processing\, chemistry\, etc. in a European University/Institute
 .\n\n \n\n\nPlease visit this  webpage for eligibility and application de
 tails.\n\n \n\n\n \n\n\n 
LOCATION:
STATUS:CONFIRMED
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