PhD Studentships: Food perceptions, eating behaviour and individual differences
- Employer
- Global Academy Jobs
- Location
- United Kingdom
- Closing date
- Jan 24, 2018
View more
- Sector
- Science, Agriculture, Aquaculture and Food Science, Social and Behavioral Sciences, Sociology
- Hours
- Full Time
- Organization Type
- University and College
- Jobseeker Type
- Academic (e.g. 'Lecturer')
Job Details
Perceptions about foods, for example, the extent to which a food is perceived as healthy, satiating or useful for weight management, can influence food intake. However, little is understood about the determinants of food perceptions, the impact of perceptions on eating behaviour and how perceptions differ across individual differences. The current research will build on a recently established methodology to assess food perceptions to (i) explore the determinants of food perceptions; (ii) understand the relationship between food perceptions and eating behaviour and; (iii) examine the extent to which perceptions differ across individual differences, such as comparing dieters’ and non-dieters’ perceptions about foods.
Funding Notes
This is one of many projects in competition for the current funding opportunities available within the Department of Psychology. Please see here for full details: http://www.sheffield.ac.uk/psychology/prospectivepg/funding
Overseas students are welcome to apply for funding but must be able to demonstrate that they can fund the difference in the tuition fees. Requirements: We ask for a minimum of a first class or high upper second-class undergraduate honours degree and a distinction or high merit at Masters level in psychology or a related discipline.
References
Buckland NJ, James Stubbs R, Finlayson G. Towards a satiety map of common foods: Associations between perceived satiety value of 100 foods and their objective and subjective attributes. Physiology and Behavior. 2015; 152 ():340-346.
Buckland NJ, Dalton M, Stubbs RJ, Hetherington MM, Blundell JE, Finlayson G. Associations between nutritional properties of food and consumer perceptions related to weight management. Food Quality and Preference. 2015; 45 ():18-25.
Company
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