Giract, a market research and business consultancy for the food and beverage ingredients industry, announces the 13th edition of the Best PhD Thesis Award in Flavor Research. The award is a unique and innovative program created to promote flavor research among PhD students across various universities and institutes in Europe.
Each year’s edition of the Best PhD Thesis Award is sponsored by ingredients industry companies that fund the winning prize. This year’s sponsors will continue to be Givaudan, Kerry, Lesaffre International, Lallemand, and Pepsico, as announced by Giract who says that previous editions of the award have been a success for students and sponsors, allowing the program to continue.
For the sponsoring companies, the Best PhD Thesis Award is an opportunity to raise awareness of the industry and its career opportunities, especially among PhD students at the beginning of their professional path. It is also a straightforward way to increase Europe’s talent pool in flavor research since the program reunites PhD students from the European Union, UK, Switzerland, Norway, Turkey, and Russia.
“The successful candidate will be invited to Geneva to present his/her work to sponsoring companies and to attend Giract’s Annual Savory Flavor Conference, enabling the winner to network with potential employers. The €5,000 prize will be given in at the annual conference,” explains Giract.
Giract, in coordination with Andrea Cattaruzza, Director of AndCat Ltd, and Professor Emeritus Andy Taylor of the University of Nottingham UK, organized the 13th edition of the Best PhD Thesis Award in Flavor Research.
