Doctorate Innovation in Food Safety and Technologies
Santiago de Compostela, Spain
DURATION
3 Years
LANGUAGES
Spanish, Galician
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Oct 2025
TUITION FEES
EUR 200 / per year
STUDY FORMAT
On-Campus
Key Summary
Introduction
The globalization of the economy and the food market make technology and Food Safety an issue of general interest influenced by numerous factors. The effective protection of the right to food security requires a comprehensive approach that considers the risks associated with food from farm to table, and that considers all possible perspectives. It also takes into account in a very particular way the growing importance of nutritional risks, given the worrying prevalence of obesity today and mainly in children and adolescents.
The globalization of commercial exchanges and migratory movements, the changes in food consumption preferences and in the nutrition of Spanish citizens also raise new problems. Nutrition, Technology and Food Safety constitute a whole culture that not only lies in the knowledge of food, its technology and its analytical determinations, but also requires a broader vision of what a safe and healthy diet means. All these aspects and the detected training demands justify the teaching of a Doctorate program that addresses this issue in a specific way. It is intended to train graduates with excellent academic preparation, which enables them to be high-quality teachers and researchers in the framework of Technology and Food Safety in its broadest sense, develop their own industry or collaborate in innovation and development in areas related to food and / or food businesses. . The title of Doctor is the germ of the new generations of researchers in public and private research organizations, R + D + I departments in companies, laboratories, official control centers and, where appropriate, of future university professors in the field of Nutrition, Bromatology and Food Technology.
Lines of investigation
- Materials in contact with food and food grade
- New technologies in food analysis and processing
- New methods of food control
Gallery
Ideal Students
Students who hold the Master's degree in Innovation in Food Safety and Technology offered by the USC, as well as students with the DEA degree obtained through the previous programs that were transformed into this Doctoral Program: Food: Nutritional Value, Technology and Food Safety at USC or in Food Science and Engineering.
In the case of profiles other than those indicated, the Academic Committee will evaluate each case individually. The possibility of requiring specific training complements will be considered.
In the case of other profiles that have not completed a Master's degree, an equivalence of training in research credits will be required, at least equal to those of the Master's degree and direct access, which will be 9 ECTS.
Admissions
Curriculum
Formation activities
- Attendance at conferences, seminars and courses related to the lines of research E2051A01
- Dissemination of research results E2051A02
- Mobility E2051A03
Training complements
- Introduction to research E2051F01
- Management of research equipment and software E2051F02
- Management and storage of electronic journals and information databases E2051F03
Program Outcome
Effective protection of the right to food security requires a comprehensive approach that takes into account the risks associated with food from farm to fork, and considers all possible perspectives.
Program Admission Requirements
Show your commitment and readiness for Grad school by taking the GRE - the most broadly accepted exam for graduate programs internationally.