ESR position: ESR4
Topic of your PhD work: Reducing the energy inputs required for malting through omission of the kilning process
Two universities you will be enrolled to:
University 1 (employer):
University of Nottingham
Name of supervisor 1: prof. David Cook
Name of supervisor 2: prof. Luc De Cooman
Field of study for your BSc Nutritional Science
University of your BSc University of Vienna
Field of study for your MSc Nutritional Science;
Specification: Molecular Nutrition
Topic of your MSc Impact of bitter compounds in red wine on mechanisms regulating gastric acid secretion
University of your MSc University of Vienna
Short description of your MSc work:
The aim of this study was to analyze the influence of some bitter compounds in red wine on mechanisms regulating gastric acid secretion in a gastric cell culture model (HGT-1 cells). Proton secretion was determined using a pH-sensitive fluorescent dye in a fluorescence assay to measure the intracellular pH as a marker of proton secretion. The expression of relevant genes for gastric acid secretion and genes of three bitter taste receptors, was determined by qPCR.
Why did you decide to apply for the EJDFoodSci?
Since I started studying nutritional science I knew that I want to work in a research laboratory. But I was always determined that I do not want to apply for any PhD position, I always knew I want to be part of a project that I am passionate about. I read about the main goals of the project and I really liked the aim to improve the sustainability of malting and brewing operations via interactive processing, decreased energy usage and the reduction of CO2 emissions.
Please list top 5 things you find most attractive in this project?
1. multiple joint supervision; learning from the best in the brewing and malting business
2. the high-quality training
3. Specialization in Brewing and Malting
4. the cooperation between the universities and industries in the brewing and malting industry
5. living in a foreign country
Please list top 3 things in your character that you think are crucial to be successful in this project?
How did you find the whole process of recruitment, how did you feel during the evaluation, interviews, etc.?
I waited a long time until I received the invitation for the telephone interview. I was really excited about having the chance to tell more about myself and I got even more excited when I received the invitation for the skype interview. Now that I made it that far, I got really, really nervous, because I was so close to becoming one of the eight early stage researches who will be part of an international PhD programme! My interviewers created a welcoming and relaxed atmosphere, which is why I felt very comfortable during the interview.
What did you think/how did you feel when you received the letter informing that you were accepted for the ESR position?
When I received the E-Mail my emotions were running high, from excitement, to ,,why is this E-Mail so long’’, until I finally realized that I was accepted for the ESR positions and it switched to pure happiness.
What do you think will be the most challenging thing in the EJDFoodSci?
The most challenging thing will be the start into something new, which is also the most exciting thing. Starting a new research project, getting to know the other researchers, a new working group, etc. I am looking forward to taking on new challenges.
What are your hobbies, what you like doing in your free time?
I love to travel and experience new cultures, try unfamiliar food and step out of my comfort zone by meeting new people. I love both summer and winter equally. In winter, I want to go snowboarding as often as possible, in summer I like to hang out outside, enjoy a beer with my friends and spend most of my leisure time at the beautiful lake in Austria, Wörthersee.