Structural and compositional drivers of functionality in Australian grown sorghum

This PhD will investigate the fundamental relationships between structure, composition and functionality across Australian-grown sorghum varieties. 

Selected varieties will be characterised for kernel properties, composition, starch and protein characteristics, milling and hydration behaviour, pasting and thermal properties, rheology, gel texture, microstructure, and in vitro starch digestibility.

The research will focus on how endosperm structure and the protein matrix surrounding starch granules influence water absorption, gelatinisation, viscosity development, gel formation and enzyme accessibility. 

Multivariate analysis will integrate structural, compositional and functional data to identify the key characteristics responsible for differences among varieties. 

Expected outcomes include: 

1. a detailed dataset for Australian-grown sorghum;
2. improved understanding of protein - starch - microstructure relationships;
3. identification of traits influencing processing and digestibility; and
4. a scientific basis for selecting varieties for future food applications

The project will be based within UQ’s School of Agriculture and Food Sustainability (AGFS) and will connect with the Functional Sorghum Collective, QAAFI’s Centre for Nutrition and Food Sciences at UQ Long Pocket, crop science teams, Queensland DPI and relevant industry partners. 

You will work in a multidisciplinary environment spanning food processing, food chemistry, cereal science, grain structure, and sorghum breeding.

Facilities available to the project include food processing, physicochemical characterisation and food materials testing laboratories. 

The project will have access to diverse Australian-grown sorghum varieties for detailed structural, compositional and functional characterisation. 

Engagement with breeding and industry partners will help place the findings in context and support the identification of grain traits relevant to future food applications and sorghum improvement.

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 materials science, cereal science, food chemistry, food engineering, or grain science would be of benefit to someone working on this project.

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

A background or knowledge of cereal chemistry, starch and protein functionality, rheology, thermal analysis, microscopy, food microstructure, in vitro digestion and multivariate data is highly desirable.

Applicants should be able to work across food engineering and analytical 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 Associate Professor Sangeeta Prakash (s.prakash@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-PRAKASH
4. Link to Scholarship Advertisement: https://study.uq.edu.au/study-options/phd-mphil-professional-doctorate/projects/structural-and-compositional-drivers-functionality-australian-grown-sorghum

Submit an EOI