Michelin-starred chef Heston Blumenthal is supporting a pioneering PhD course run by the University of Nottingham.

The university is seeking to recruit a UK science graduate to undertake a three-year science-driven creative gastronomy programme. Creations from the £2m university lab will then become reality in Blumenthal's Fat Duck restaurant in Bray, Berkshire.

The course aims to further the study of scientific principles in cooking by exploring the flavours, textures, smells and tastes of award-wining food. Blumenthal is lending both his own time and development lab, as well as money to pay for consumables.

"It's a great opportunity to learn both sides of the business," said project leader Professor Andy Taylor.

The PhD course will begin on 4 January 2005. Anyone interested should contact Taylor on 0115 951 6144 or e-mail andy.taylor@nottingham.ac.uk.