PhD Studentship: Effect of the Prebiotic Galacto-Oligosaccharide on the Microbiome of the Weaning Pig

All UK vacanciesPhDPhD Studentship: Effect of the Prebiotic Galacto-Oligosaccharide on the Microbiome of the Weaning Pig

Agriculture, Food and Veterinary,Veterinary Science,Biological Sciences,Microbiology

Short info about job

Company: University of Nottingham

Department: Biosciences

Hours: Full Time

Type / Role: PhD

Phone: +44-1429 5768341

Fax: +44-1557 1394409

E-mail: N\A

Site:

Detail information about job PhD Studentship: Effect of the Prebiotic Galacto-Oligosaccharide on the Microbiome of the Weaning Pig. Terms and conditions vacancy

Location: Sutton Bonington

Supervisor: Dr. Ken Mellits

Secondary Supervisor: Prof. Ian Connerton

Subject Area: Microbiology/Animal Health

Research Description

Prebiotics are non-digestible feed ingredients that can be metabolized by specific members of intestinal microbiota to provide health benefits for the host. Here we propose to study the effect of the Prebiotic GOS (Galacto-oligosaccharide) which we hypothesize will stabilize/enhance gut microbiota around the time of weaning and promote gut health. We will study the effect of GOS on performance, metagenomics profile, and recovery of GOS responsive bacteria.

Successful applicant will receive a Stipend of £14,296. University fees of £4,183 will also be covered.

Award Start Date: 01/10/2017

Duration of Award: 36 months

Terms and Conditions: Due to funding, this position is restricted to UK and EU nationals who meet the residence criteria.

Applicant Qualification Requirements: Applicant must have received a 2.1 or 1st honors degree or MSc in relevant area.

How to Apply

Application consists of cover letter and CV (no more than two A4 pages; a transcript of module marks achieved at the time of submission, and contact details for three professional referees), please highlight your interest, skills, experience and/or knowledge relevant to this project, sent directly to [email protected] informal inquiries to [email protected]

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