Young scientists in laboratory

Food Consortium Collaborative Training Partnership


CTP sponsors

The Food Consortium Collaborative Training Partnership (CTP) is timely, unique and unprecedented, bringing together food manufacturers with a significant R&D base in the UK, together with the largest UK based independent science and technology provider and trainer for the food industry (Campden BRI) and the Haydn Green Institute (Nottingham University business school) at the forefront of creating a culture of entrepreneurship and innovation to connect ideas, people and communities to respond to societal, environmental and economic challenges and drive positive change through innovation.

We will create the following opportunities and have the following impacts:

  • Develop people (supervisors and students), providing an innovation ecosystem through collaboration and partnership in the delivery of 28 PhD studentships.
  • Focus on specific key areas including: Resilient Agriculture, Enhancing Nutrient Quality and Resource Utilisation.
  • Provide industrial leadership in aligning with the currently funded Food and Non-Food CDTs/DTPs to ensure best practice and to optimise joint training courses to build a unique ‘collective’ cohort of studentships in Food in the UK.
  • Develop umbrella directional multi-author position statements/white papers covering the implications of the findings of the portfolio of research projects in both science and policy.
  • Deliver business facing training (provided by Campden BRI) to the researchers, and the researchers and supervisors will be trained in concepts and issues to consider when commercialising early-stage science and technology, using tools to help evaluate innovation and commercialisation strategies. Supervisors will plan and road-map the way ahead and provide strong leadership skills and behaviours to empower people development in creating a connected ‘network’ identity to drive a UK food research powerhouse.


Campden BRI

Campden BRI runs a research portfolio utilising member subscription investments with an agile portfolio of current projects meeting member needs. Future research projects aligned to those within the CTP will allow direct access to members through our twice-yearly cycle of Member Interest Groups (MIGs) facilitating rapid dissemination to a broad industry community. They are currently involved in 7 EU projects, 11 projects funded by other agencies e.g. UKRI and the Foods Standards Agency and run ‘club’ projects, which provide a collective position in certain areas of relevant and current research areas. Campden BRI already sponsors and supervises PhD students drawn both from internal staff and external academic links. Involvement in the CTP expands Campden BRI’s opportunity to turn high-quality academic research into meaningful industrial insight and to foster the next generation of talent in the industry.

Mondelēz International

Mondelēz International empowers people to snack right in over 150 countries around the world, with iconic global and local brands such as Oreo, belVita and LU biscuits; Cadbury Dairy Milk, Milka and Toblerone chocolate; Sour Patch Kids candy and Trident gum. We have > 80,000 employees worldwide, with > 2,500 scientists and engineers within RDQ alone and 10 research and development centres across the globe.

The health and sustainability of the global food system is integral to Mondelēz’s business and our company has professionals working across all aspects of Food Systems often in partnership with academia, start-ups, suppliers and other businesses globally to make a positive difference. At Mondelēz International, we believe that developing the next generation of scientists, capable of working collaboratively across disciplines is critical to addressing the challenges facing the UK food sector. We are committed to developing our next generation scientists and have a long record in doing so, including extensive experience in doctoral training. Mondelēz currently have a successful CTP programme in place and we would look to extend learnings and apply these within The Food Consortium.


Nestlé is the world’s largest food company with a broad portfolio of food and drink brands, and a global R&D organisation employing around 5,000 people. Connections to the broader Nestlé R&D organisation will give a broader cross-category focus to the projects we are proposing. Nestlé scientists have a strong reputation, with an output of circa 300 peer-reviewed publications and close to 200 patent applications per year. NPTC Confectionery has a long record of doctoral training, having sponsored over 100 students since the 1980s, primarily at UK universities. For many years we managed an ICP programme – the fore-runner of CTP.


PepsiCo R&D centres are located around the world and leverage nutrition, food science, engineering and consumer insights to meet our strategy to continue to develop convenient foods and beverages as well as cutting-edge packaging and equipment. More than half of our team hold advanced degrees in areas including food science, microbiology, chemistry, physics, nutrition sciences, toxicology, agronomy, mechanical and chemical engineering, computational modelling and more.

To meet our 2025 goals and further accelerate PepsiCo’s expansion of more nutritious products, we use a set of science-based nutrition guidelines called the PepsiCo Nutrition Criteria (PNC). These criteria are based on dietary and nutrient recommendations from leading global and national nutrition authorities, including the World Health Organization (WHO), the U.S. Department of Agriculture (USDA), the National Academy of Medicine and dietary guidelines from numerous countries. The PNC sets standards for nutrients to limit, and nutrients and food groups to encourage that are based on the latest science and country-specific dietary guidelines. Participation in the CTP allows these goals to be underpinned by rigorous scientific research.

Samworth Brothers

Samworth Brothers is a 4th generation, family-owned food manufacturing business with 14 production sites employing c.10,000 people, predominantly in Leicestershire and Cornwall with an annual turnover of c.£1bn. The majority of sales are in private label retail branded products sold through major multiple retailers. The categories serviced are Sandwiches (and broader Food to Go products), Ready Meals, Salads, Hot and Cold Eating Pies, Cooked Meats and Sausages and Savoury Pastry. Whilst a majority of products we sell are private label. The Business also manufacture a number of consumer brands including Ginsters, Soreen, Sci-mx Sports. Samworth Brothers therefore bring a wealth of knowledge and experience in the ready to eat foods sector to the CTP.

The Haydn Green Institute

Supported by the Haydn Green Foundation, the Haydn Green Institute is at the forefront of creating a culture of entrepreneurship and innovation at the University of Nottingham. HGI provides a stimulating and supportive experience for the budding entrepreneur with an entrepreneurship education programme that combines theory and practice, taught by both academics and business experts, equipping students with "real-world" experiences. Their world-leading research covers entrepreneurship education, innovation, and inclusive and sustainable entrepreneurship, investigating a wide-range of topics, such as barriers to women becoming entrepreneurs and using social media as an entrepreneurial tool. They also provide opportunity for taking part in competitions such as the Young Entrepreneurs Scheme and PhD-level training and support around the topics of successfully commercialising IP and a Winning Business Growth Programme which can be adapted for bespoke upskilling of staff / cohorts.

CTP sponsors

Looking for a PhD?

Studying for a PhD with the consortium gives you a unique opportunity to work with top academics and world-class business leaders in the food industry. We are looking forward to sharing our passion for science with you!

Opportunities for PhD projects will be posted here as they become available.

Current PhD projects

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