04 Jun, 2026Application Deadline
Programme overview
Main Subject
Food Science
Degree
PhD
Study Level
PHD
Study Mode
On Campus
The PhD programme in 'Food Science' responds to society's need for the training of researchers with a high scientific profile, who pursue excellence in food science in order to generate far-reaching benefits.
The course programme therefore aims to prepare leaders in terms of innovation potential, capable of bringing new knowledge to the area of food science and technology, to address issues associated with food design and the production, storage, processing, safety, and consumption of food, with the ultimate aim of improving its quality with positive impacts on the health and well-being of consumers, the environment, and the harmonious development of society.
The objectives of the PhD programme in "Food Science", by synergistically integrating disciplines and methodologies that cut across food sciences, aim to improve safety, quality and nutritional aspects of food, to develop analytical methods and to deepen the knowledge of the food-microbiome-human relationship, contributing to the availability of healthy, sustainable and affordable food for the human population.
The training objectives are achieved by carrying out individual and interdisciplinary research programmes consistent with the topics of the PhD programme. At the end of the training the candidate should have acquired a scientific approach and specific methodologies to engage in research. These objectives are generally expressed as knowledge, technical skills and transversal skills.
With regard to knowledge, PhD candidates are required to make an original contribution in terms of research in the area of food science through an interdisciplinary approach.
The course programme therefore aims to prepare leaders in terms of innovation potential, capable of bringing new knowledge to the area of food science and technology, to address issues associated with food design and the production, storage, processing, safety, and consumption of food, with the ultimate aim of improving its quality with positive impacts on the health and well-being of consumers, the environment, and the harmonious development of society.
The objectives of the PhD programme in "Food Science", by synergistically integrating disciplines and methodologies that cut across food sciences, aim to improve safety, quality and nutritional aspects of food, to develop analytical methods and to deepen the knowledge of the food-microbiome-human relationship, contributing to the availability of healthy, sustainable and affordable food for the human population.
The training objectives are achieved by carrying out individual and interdisciplinary research programmes consistent with the topics of the PhD programme. At the end of the training the candidate should have acquired a scientific approach and specific methodologies to engage in research. These objectives are generally expressed as knowledge, technical skills and transversal skills.
With regard to knowledge, PhD candidates are required to make an original contribution in terms of research in the area of food science through an interdisciplinary approach.
Programme overview
Main Subject
Food Science
Degree
PhD
Study Level
PHD
Study Mode
On Campus
The PhD programme in 'Food Science' responds to society's need for the training of researchers with a high scientific profile, who pursue excellence in food science in order to generate far-reaching benefits.
The course programme therefore aims to prepare leaders in terms of innovation potential, capable of bringing new knowledge to the area of food science and technology, to address issues associated with food design and the production, storage, processing, safety, and consumption of food, with the ultimate aim of improving its quality with positive impacts on the health and well-being of consumers, the environment, and the harmonious development of society.
The objectives of the PhD programme in "Food Science", by synergistically integrating disciplines and methodologies that cut across food sciences, aim to improve safety, quality and nutritional aspects of food, to develop analytical methods and to deepen the knowledge of the food-microbiome-human relationship, contributing to the availability of healthy, sustainable and affordable food for the human population.
The training objectives are achieved by carrying out individual and interdisciplinary research programmes consistent with the topics of the PhD programme. At the end of the training the candidate should have acquired a scientific approach and specific methodologies to engage in research. These objectives are generally expressed as knowledge, technical skills and transversal skills.
With regard to knowledge, PhD candidates are required to make an original contribution in terms of research in the area of food science through an interdisciplinary approach.
The course programme therefore aims to prepare leaders in terms of innovation potential, capable of bringing new knowledge to the area of food science and technology, to address issues associated with food design and the production, storage, processing, safety, and consumption of food, with the ultimate aim of improving its quality with positive impacts on the health and well-being of consumers, the environment, and the harmonious development of society.
The objectives of the PhD programme in "Food Science", by synergistically integrating disciplines and methodologies that cut across food sciences, aim to improve safety, quality and nutritional aspects of food, to develop analytical methods and to deepen the knowledge of the food-microbiome-human relationship, contributing to the availability of healthy, sustainable and affordable food for the human population.
The training objectives are achieved by carrying out individual and interdisciplinary research programmes consistent with the topics of the PhD programme. At the end of the training the candidate should have acquired a scientific approach and specific methodologies to engage in research. These objectives are generally expressed as knowledge, technical skills and transversal skills.
With regard to knowledge, PhD candidates are required to make an original contribution in terms of research in the area of food science through an interdisciplinary approach.
Admission Requirements
04 Jun 2026
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