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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
180+
83+
6.5+
4 Years
Sep
Scholarships
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
Food Science
Aarhus Campus, Aarhus, Denmark
48 monthsProgramme duration
Food ScienceMain Subject Area
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:
Major research areas related to dairy, meat and egg research:
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:
Major research areas related to dairy, meat and egg research:
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
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
How to get a full scholarship
Looking for a fully-funded scholarship to see you into university? Find out how to boost your chances of getting one.
Scholarships to study abroad
Find scholarships to study abroad with our lists of international scholarships – categorized by country, by subject, and by type of student.
Scholarship Applications: Frequently Asked Questions
Get answers to all your questions about scholarship applications, including tips on how to find scholarships and chances of success.
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