33 Food Sciences PhD Degree Programs

Research in this area of food science should provide data on how to provide the world's population with safe, nutritious, appetizing and affordable food. Achieving this goal requires an in-depth study of the issues of processing, packaging, distribution and evaluation of food. It involves many disciplines and uses the principles of biology, microbiology, chemistry, biochemistry, biochemistry, nutrition, physics and engineering to solve practical problems related to the food industry. Food scientists were among the first to work with biotechnology. Food scientists work with food from the moment it leaves the farm to the storage of the final product, including all processing, preparation, and distribution operations. In addition, they determine the factors that influence the safety, nutritional value and acceptability of food.

The doctoral study program Food Hygiene and Processing Technology is an academically focused study program, corresponding to the current state and level of science and the needs of practice in Europe. Graduates of the doctoral study Food Hygiene and Processing Technology gained in-depth theoretical knowledge and practical skills acquired during independent creative activity and the acquisition of new scientific knowledge in the field of study. Graduates can share actively their knowledge in the field of study at the international level and publicly. Based on this qualification, graduates are mainly employed at research institutions and universities.

PhD by research via Distance Learning is awarded after successfully completing a theoretical research specialization. This research is presented in the form of a doctoral thesis. The PhD (Doctor of Philosophy) is the only doctoral degree that can be achieved through distance learning. The main requirement for a PhD online through distance learning is to present and discuss a thesis of at least 100 pages for review and evaluation by an academic committee at Selinus University. Research in this area of ​​food science should provide data on how to provide the world's population with safe, nutritious, appetizing and affordable food. Achieving this goal requires an in-depth study of the issues of processing, packaging, distribution and evaluation of food. It involves many disciplines and uses the principles of biology, microbiology, chemistry, biochemistry, biochemistry, nutrition, physics and engineering to solve practical problems related to the food industry. Food scientists were among the first to work with biotechnology. Food scientists work with food from the moment it leaves the farm to the storage of the final product, including all processing, preparation and distribution operations. In addition, they determine the factors that influence the safety, nutritional value and acceptability of food.

The aim of this programme is to prepare researchers and scholars specialised in nutrition with international standard methodological know-how, autonomy and specific skills in scientific research on food systems.

The degree is awarded based on a thesis and other requirements as follows: Candidates must write a thesis on their research project in Food Science and have at least a research paper accepted for publication in a peer-reviewed scientific journal. Also consult General Academic Regulations G42-G55.

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.

Be a leader that be able to effectively manage a problem and suitable perform with professional ethics. Eager to learn with life-long manner to develop themselved and the organization continuously and be able to work with others with different cultures. Be able to design and manage research in food science and technology in creatively systematically and sustainable manner.

Research in this area of food science should provide data on how to provide the world's population with safe, nutritious, appetizing and affordable food. Achieving this goal requires an in-depth study of the issues of processing, packaging, distribution and evaluation of food.

Ph.D. in Food Science

A novel and innovative Ph.D. program for students from temperate countries with skills in agriculture and agri-food chains searching for tropical regions contextualization and for students from tropical countries who seek to confront their contextualized competencies with exposure to new technical and scientific knowledge, through an international training experience.

The Program aims to produce a new generation of highly qualified professionals well prepared to intervene in industrial, academic, regulatory and other relevant roles. By offering a wide choice of research opportunities in three renowned and complementary research institutions, an environment will be provided in which selected students will be able to identify and develop unique paths of advanced learning.

The PhD in Food and Nutrition Sciences program is designed for students interested in advancing their understanding of food systems, nutrition, and human health. It prepares learners to conduct indepe...

The PhD in Nutrition and Food Sciences is an advanced research-focused program designed to prepare students for careers in academia, industry, or governmental agencies. The program emphasizes a compre...

The PhD program in Agricultural, Food, and Life Sciences at the University of Arkansas offers a comprehensive interdisciplinary curriculum designed to prepare students for advanced research and leader...

The PhD program in Food Science offers advanced training for students interested in research and development within the food industry. It emphasizes deep understanding of food chemistry, microbiology,...