Available PhD Positions
Applications are invited for the following open PhD positions:
To apply, hit the Apply Now button for the project you are interested in, and attach to the email
1) Your Curriculum Vitae, and
2) A cover letter indicating your suitability for the position.
Applications will close at 5pm on Sunday 11 January 2026 New Zealand time.
From moo to brew: Mapping New Zealand’s transition to precision fermentation (Dr Jannik Haas / University of Canterbury)
Ngā hua o te rā (fruits of the sun): Enhancing soil temperature and productivity through solar agrivoltaics and Indigenous fibre mats for kūmara production (Prof. Paora Tapsell / Lincoln University)
Optimising growth of extremophilic microalgae for sustainable food production (Assoc Prof. Carlo Carere / University of Canterbury)
Unfilled projects will remain visible on this page until 31 January 2026 or until a suitable candidate is found. The cohort will begin their PhD studies on 1 July 2026.
To be eligible for one of these PhD positions, you must meet the entry criteria for a doctoral programme at the university where the primary supervisor is based (listed for each project below).
PhD positions come with a scholarship that pays study fees plus a $32,650 NZD per annum tax-free living stipend for three years. Students must be domiciled in the Canterbury region during their studies, so that they can engage in the cohort programme.
If the project you have applied for is no longer visible on this page, the supervisors have deemed they have enough applicants to make their selection from. Please be patient while they review applications and have their decision verified by the host University. The supervisor will be in touch to advise candidates of the outcome.
From moo to brew: Mapping New Zealand’s transition to precision fermentation
Based at: University of Canterbury
Supervisors:
Dr Jannik Haas - University of Canterbury
Dr Rebecca Peer - University of Canterbury
Dr Mirja Ahmmed - Lincoln University
Dr Robyn Dynes - BSI: AgResearch
Food Transitions 2050 subtheme
Food for a Zero Carbon Future
The think tank RethinkX has described precision fermentation as "the second domestication of plants and animals”. This biotechnology, which uses microorganisms to produce complex proteins and fats, has been projected to reduce the demand for conventional beef by 70% in the United States by 2030 (Tubb & Seba, 2019). However, original optimism for the speed of transition has yet to deliver, indicating the complexity of this endeavour and the need to fully understand the wider systems' impact of food transitions. This transition opportunity needs to be more fully understood within the NZ context, not only to avoid the imminent disruption of the food and agriculture industries, but also its potential contribution to decarbonization pathways.
While precision fermentation is more efficient (40-80%) than bovine (4%) in protein production, it still requires a lot of energy. While this energy can be supplied with renewable energy, it is important to understand the implications of this type of industry transition carefully, to further reduce agricultural GHG emissions and other environmental impacts.
Ideal candidates will have a quantitative STEM background, enjoy coding and modelling, and possess an understanding of processes typically found in environmental, process/chemical, industrial engineering, and related disciplines.
Ngā hua o te rā (fruits of the sun): Enhancing soil temperature and productivity through solar agrivoltaics and Indigenous fibre mats for kūmara production
Based at: Lincoln University
Supervisors
Prof. Paora Tapsell - Lincoln University
Dr Chrystal Te Ohorere O’Connor - Lincoln University
Dr Pieter-Willem Hendriks - Lincoln University
Prof. Matthew Watson - University of Canterbury
Mr Peter Brorens - BSI: AgResearch
Food Transitions 2050 subtheme
Food and Future Landscapes, Food for a Zero Carbon Future
This PhD explores how solar farms can also be foodscapes, producing renewable energy and kai. You will investigate the growth of kūmara (Ipomoea batatas), a crop of deep cultural and nutritional significance. Historically cultivated throughout Aotearoa, including Te Waipounamu (South Island), kūmara is now produced commercially mainly in the warmer soils of Te Tai Tokerau (Northland). This project will test new approaches to expand production and create more resilient systems under changing climates.
At Te Whare Wānaka o Aoraki | Lincoln University’s solar farm, you will assess crop growth and soil conditions in the diverse light and temperature zones created beneath solar panels. Alongside this, you will trial biodegradable fibre mats made from harakeke and wool, dyed with natural plant extracts. These mats, inspired by mātauranga Māori methods of fibre use and dyeing, aim to improve soil warmth and crop establishment while replacing plastic mulch. Mātauranga Māori approaches such as maramataka and place-based adaptation will inform the design and interpretation of trials alongside other horticulture methods.
You will gain experience in field trials, soil and climate monitoring, crop physiology, and kaupapa Māori research. Working within a supportive, interdisciplinary supervisory team, you will also connect with growers, mana whenua, and the Food Transitions 2050 cohort. This PhD will suit a motivated student with interests in sustainable agriculture, Indigenous innovation, and climate-resilient food systems.
Optimising Growth of Extremophilic Microalgae for Sustainable Food Production
Based at: University of Canterbury
Supervisors:
Assoc Prof. Carlo Carere - University of Canterbury
Prof. Matthew B. Stott - University of Canterbury
Prof. Susie Wood - Lincoln University
Dr Christophe Collet - BSI: Scion
Food Transitions 2050 subtheme
Food and Future Landscapes, Food for a Zero Carbon Future
This PhD project will optimise the growth and metabolic performance of the thermoacidophilic red algae Galdieria spp. for the sustainable production of novel food biomass and platform chemicals. Galdieria thrives in hot, acidic environments, offering natural contamination resistance and a unique biochemical profile ideally suited to next-generation food systems. Its biomass is rich in protein, essential amino acids, and pigments such as chlorophyll and phycocyanin—nutritionally valuable components with applications in functional foods and alternative proteins. Recent work by our research team has shown that Galdieria spp. can form functional cocultures with bacteria, converting industrial CO₂ and CH₄ emissions into protein- and pigment-rich biomass.
Building on these findings, the PhD student will investigate physiological and metabolic constraints on Galdieria growth. The research will employ turbidostatic selection to identify fast- growing isolates and determine optimal gas transfer, oxygen balance, and nutrient regimes to maximise productivity, nutritional composition, and product quality.
