Sorghum evaluation for snack food

About the research project

The presence of sorghum functional food components such resistant starch, non-starch dietary fibre and antioxidants sorghums has potential to offer beneficial functional health components result in reduced risk of cardiovascular disease, obesity. Furthermore, its good nutritional profile for human food has recently gained interest world-wide resulting in enhanced research in sorghum incorporation in novel and traditional food products.

Consequently, microwave Sorghum snack products (or flatbread) may be a positive contribution to a healthier range of snack food products in the Organisation for Economic Co-operation and Development (OECD) countries such as Australia,

Canada, New Zealand, United Kingdom, USA etc. This is especially relevant due to the contribution in OECD countries of high-density snack food to the enhanced levels of the metabolic syndrome and non-communicable disease such as obesity, high blood pressure, type two diabetes and cardiovascular disease.

Aim:

• Develop of gluten free low energy snack food from sorghum.
• Understand the nutritional quality of sorghum gluten free low energy snack food and retention of the sorghum grain nutritional properties.
• Prepare business case to develop sorghum gluten free low energy snack food (in partnership with food processing/baking company).
• Understand the related chemical composition, physical properties and sensory qualities of sorghum gluten free low energy snack food.

Primary supervisor

Meet Doctor Adel Yousif

Funding

Applicants will be considered for a Research Training Program (RTP) scholarship or Tasmania Graduate Research Scholarship (TGRS) which, if successful, provides:

• a living allowance stipend funded by University of Tasmania of $34,315 per annum for 3.5 years
• a relocation allowance of up to $2,000
• a tuition fees offset covering the cost of tuition fees for up to four years (domestic applicants only)

A tuition fee offset may be offered to eligible international applicants following competitive assessment 

As part of the application process you may indicate if you do not wish to be considered for scholarship funding.

Other funding opportunities and fees

For further information regarding other scholarships on offer, and the various fees for undertaking a research degree, please visit our Scholarships and fees on research degrees page.

Eligibility

Applicants should review the Higher Degree by Research minimum entry requirements.

Ensure your eligibility for the scholarship round by referring to our Key Dates.

Additional eligibility criteria specific to this project/scholarship:

Applicants must be able to undertake the project on-campus.

Selection criteria

The project is competitively assessed and awarded. Selection is based on academic merit and suitability to the project as determined by the College.

Additional essential selection criteria specific to this project:

Applicant must be able to demonstrate strong research and analytical skills.

Application process

1. Select your project, and check that you meet the eligibility and selection criteria, including citizenship;
2. Contact Doctor Adel Yousif to discuss your suitability and the project's requirements; and
3. In your application:
   • Copy and paste the title of the project from this advertisement into your application. If you don’t correctly do this your application may be rejected.
   • Submit a signed supervisory support form, a CV including contact details of 2 referees and your project research proposal.
4. Apply prior to 1 October 2026.

Full details of the application process can be found under the ' How to apply ' section of the Research Degrees website.

Following the closing date applications will be assessed within the College. Applicants should expect to receive notification of the outcome by email by the advertised outcome date.

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