PhD in Mathematical Modelling Of Coffee Brewing (phd)

University of Portsmouth, established in 1869 and located in the historic coastal city of Portsmouth, offers a vibrant student experience with around 28,000 students, including approximately 5,000 international learners. The university combines strong teaching and research with practical industry links and a waterfront location that enriches campus life. Its long history of technical and professional education makes it a familiar choice for students seeking applied learning in a city with excellent transport links.

Portsmouth provides a range of programs organized across ten broad subject areas, encompassing engineering, business, health professions, creative arts and sciences. Students benefit from industry placements, modern laboratories and career-focused modules that enhance employability. The university also supports research-led teaching and partnerships with local employers, giving international students opportunities to gain real-world experience alongside academic study.

Comprehensive support services help international students with visas, accommodation, language preparation and wellbeing, while student societies and campus activities foster social integration. With practical training options, placement support and access to regional industries and cultural sites, Portsmouth is well suited to students who value both academic quality and hands-on experience. Prospective applicants should investigate program specifics, placement opportunities and scholarship options before applying.

The Mathematical Modelling Of Coffee Brewing PhD, based in the School of Mathematics and Physics, focuses on developing theoretical physics-based mathematical models of coffee brewing. The project, supervised by Dr Jamie Foster, Dr Smita Sahu, and Dr Andrew Burbanks, involves analysing differential equations through asymptotic and numerical methods, and collaborating with experimentalists to validate model predictions. The goal is to improve brewing efficiency and reproducibility, with a primary focus on espresso. Candidates will work on developing models for various physical processes, such as fluid flow, transport of solubles, and heat transport, and will use these models to suggest practical improvements to brewing practices.