Advancing sorghum processing for high-quality foods and food ingredients

This PhD will investigate how processing can be optimised to transform Australian sorghum into high-quality food ingredients and wholegrain foods. 

You will explore processing approaches such as milling, fractionation and other food processing technologies, and determine how processing conditions influence ingredient functionality, nutritional properties and sensory quality.

The research will establish relationships between processing, grain and flour characteristics, and performance in food applications, while considering opportunities for industry scale-up and market adoption.

Expected outcomes include: 

1. Identification of processing conditions that maintain or enhance desirable sorghum properties;
2. Improved understanding of processing–functionality relationships;
3. Practical processing strategies informed by market trends to support increased use of sorghum by the Australian food industry.

The project will be based within QAAFI’s Centre for Nutrition and Food Sciences at UQ Long Pocket and will connect with the Functional Sorghum Collective, UQ Food Science and Crop Science teams, Queensland DPI and industry partners.

You will work in a multidisciplinary environment spanning food processing and engineering, cereal and food science, sensory science, nutrition and product development. 

Facilities available to the project include sensory evaluation and consumer research facilities; food preparation and product prototyping laboratories; and grain, flour and food quality testing capabilities. 

The project will have access to diverse Australian sorghum lines and will investigate how processing influences ingredient functionality, nutritional properties and sensory quality. 

Industry engagement and market and value-chain insights will support the selection and optimisation of relevant processing approaches, evaluation in food applications, and translation of findings into practical, scalable processing strategies for the food industry.

This project is supported by the Research project scholarship.

Learn more about the Research project scholarship.

Your application will be assessed on a competitive basis.

We take into account your:

• previous academic record
• publication record
• honours and awards
• employment history.

A working knowledge of food processing and engineering, cereal science, and food material properties would be of benefit to someone working on this project.

You will demonstrate academic achievement in the fields of food science, food technology, food engineering, cereal science or a closely related discipline and the potential for scholastic success.

A background or knowledge of grain and flour characterisation, food processing, and/or functional and sensory evaluation of food ingredients is highly desirable.

Applicants should be able to work across food quality and processing research and communicate effectively within a multidisciplinary academic and industry team.

You must submit an expression of interest (EOI) by 24 November, 2026 24 November, 2026.

Before you apply

1. Check your eligibility for the Doctor of Philosophy (PhD).
2. Prepare your documentation.
3. If you have any questions about whether the project is suitable for your research interests, contact Dr Jaqueline Moura Nadolny (j.mouranadolny@uq.edu.au).

When you apply

To apply, submit an expression of interest (EOI) for the program. You don't need to apply separately for the project or scholarship. How to submit an EOI

In your EOI, complete the ‘Scholarship/Sponsorship’ section with the following details:

1. Are you applying for an advertised project: 'Yes'
2. Project: 'Research project scholarship'
3. Scholarship Code Listed in the Advertisement: SORGHUM-MOURANADOLNY
4. Link to Scholarship Advertisement: https://study.uq.edu.au/study-options/phd-mphil-professional-doctorate/projects/advancing-sorghum-processing-high-quality-foods-and-food-ingredients

Submit an EOI