Investigating nutrition-sensitive sorghum value chains across production, storage and value addition

This PhD will investigate how agronomic practices, post-harvest handling, storage and processing influence sorghum quality and nutritional value across the value chain. 

You will assess nutrient retention, grain and flour quality, shelf-life and suitability for food product development, and map changes across key stages to identify leverage points for optimisation. 

Findings will be integrated with economic feasibility considerations to support nutrition-sensitive, industry-ready interventions.

Expected outcomes include: 

1. identification of key drivers of sorghum quality and nutrient changes;
2. optimised strategies for post-harvest management and value addition;
3. practical recommendations to support industry adoption and sustainable sorghum food systems.

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 crop and food science teams, Queensland DPI and industry partners. 

You will work in a multidisciplinary environment spanning agronomy, cereal chemistry, food processing, nutrition, post-harvest technology and life cycle assessment. 

Facilities will include food chemistry and microbiology laboratories for grain and flour quality testing, as well as food processing and prototyping capabilities. 

The project will also have access to diverse sorghum grain lines for comparative assessment across varieties and seasons.

Engagement with industry partners will provide access to relevant storage and processing facilities and support evaluation of commercial practices, value-chain optimisation and translation of findings into practical industry outcomes.

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 science and/or technology, cereal science, nutrition, analytical chemistry, or a closely related discipline would be of benefit to someone working on this project.

You will demonstrate academic achievement in the fields of food science and/or technology, nutrition, analytical chemistry, agricultural science, or a related field and the potential for scholastic success.

A background or knowledge of grain quality assessment, cereal chemistry, food processing, or post-harvest technology 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 28 October, 2026 28 October, 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 Oladipupo Adiamo (o.adiamo@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-ADIAMO
4. Link to Scholarship Advertisement: https://study.uq.edu.au/study-options/phd-mphil-professional-doctorate/projects/investigating-nutrition-sensitive-sorghum-value-chains-across-production-storage-and-value-addition

Submit an EOI