48 monthsProgramme duration
SepStarting Month
Programme overview
Main Subject
Food Science
Degree
PhD
Study Level
PHD
Study Mode
On Campus
The Department of Food Science aims to provide a PhD degree in Food Science at the highest international level. This requires dedicated PhD students and supervisors as well as a fine working environment. The Department of Food Science considers the PhD programme to be an important part of the research programme and supports and encourages the facilitation of an inspiring environment for the PhD students.
The Food Science PhD programme
The department carries out research in the whole food production chain to enable management of food quality characteristics of significance for consumer perception, nutritional and health quality of the raw material and the suitability for further processing. The research provides new knowledge concerning the sustainable production and quality of fruits, vegetables, ornamentals, dairy, meat and egg products and forms the basis for dissemination of knowledge at the highest level within the area.
Major research areas related to fruit, vegetable and ornamental research:
- Cultivation techniques
- Physiology
- Crop quality
- Postharvest performance
- Global changes and plant food production
- Product development
- Organic production
Major research areas related to dairy, meat and egg research:
- Feeding strategies and quality of dairy, meat and egg products
- Genetics and quality of dairy, meat and egg products
- Animal well-fare and quality of dairy, meat and egg products
- In vitro cell studies - both muscle and intestinal cells for studying bioactivity of food
- Product development
- Organic production
Research in food science often takes place in close cooperation with leading food, crop and biotechnology companies beside internationally acknowledged universities and research centres. This set-up provides good opportunities for students to cooperate both with industry and/or the international research community.
Programme overview
Main Subject
Food Science
Degree
PhD
Study Level
PHD
Study Mode
On Campus
The Department of Food Science aims to provide a PhD degree in Food Science at the highest international level. This requires dedicated PhD students and supervisors as well as a fine working environment. The Department of Food Science considers the PhD programme to be an important part of the research programme and supports and encourages the facilitation of an inspiring environment for the PhD students.
The Food Science PhD programme
The department carries out research in the whole food production chain to enable management of food quality characteristics of significance for consumer perception, nutritional and health quality of the raw material and the suitability for further processing. The research provides new knowledge concerning the sustainable production and quality of fruits, vegetables, ornamentals, dairy, meat and egg products and forms the basis for dissemination of knowledge at the highest level within the area.
Major research areas related to fruit, vegetable and ornamental research:
- Cultivation techniques
- Physiology
- Crop quality
- Postharvest performance
- Global changes and plant food production
- Product development
- Organic production
Major research areas related to dairy, meat and egg research:
- Feeding strategies and quality of dairy, meat and egg products
- Genetics and quality of dairy, meat and egg products
- Animal well-fare and quality of dairy, meat and egg products
- In vitro cell studies - both muscle and intestinal cells for studying bioactivity of food
- Product development
- Organic production
Research in food science often takes place in close cooperation with leading food, crop and biotechnology companies beside internationally acknowledged universities and research centres. This set-up provides good opportunities for students to cooperate both with industry and/or the international research community.
Admission Requirements
Scholarships
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