Sorghum fermentation, malting, and brewing for enhanced ingredient functionality

This PhD will investigate fermentation, malting and brewing approaches to improve the functionality, nutritional quality, and sensory properties of sorghum.

You will screen sorghum varieties and microbial starter cultures, optimise processing conditions, and determine their effects on flavour, nutrient bioavailability and product quality. 

Promising ingredients will be evaluated in food and beverage applications, including novel products such as coffee and chocolate substitutes, with leading concepts progressed towards pilot-scale trials.

The project will be based within the School of Agriculture and Food Sustainability at The University of Queensland and will connect with the Functional Sorghum Collective, UQ food science and crop science teams, Queensland DPI and industry partners.

You will have access to microbiology and fermentation laboratories, food prototyping facilities, analytical platforms for nutritional and flavour characterisation, and grain and food-quality testing capabilities. 

Industry engagement will support pilot-scale validation and translation of promising sorghum ingredients and products.

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 microbiology, fermentation science, cereal science, biotechnology, or a closely related discipline is highly  would be of benefit to someone working on this project.

You will demonstrate academic achievement in the fields of food science, microbiology, biotechnology, agricultural science, cereal science, or a related field and the potential for scholastic success.

A background or knowledge of microbial fermentation, malting or brewing, food microbiology, cereal chemistry, food analysis, product development, or microbial culture techniques is highly desirable.

Applicants should be able to work across fermentation, analytical and food-product research and communicate effectively within a multidisciplinary academic and industry team.

You must submit an expression of interest (EOI) by 30 November, 2026 30 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 Professor Mark Turner (m.turner2@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-TURNER
4. Link to Scholarship Advertisement: https://study.uq.edu.au/study-options/phd-mphil-professional-doctorate/projects/sorghum-fermentation-malting-and-brewing-enhanced-ingredient-functionality

Submit an EOI