One must accomplish two things when earning a PhD. First one must understand a particular subject thoroughly. Secondly, one must extensively in knowledge about that subject.
Food sciences focuses on the study of food, with an emphasis on creating reliable, sustainable, and safe food sources. Understanding food sciences may lead to important discoveries in food technology as well as the production and maintenance of a healthy food supply.
Europe is, by convention, one of the world's seven continents. Comprising the western most point of Eurasia, Europe is usually divided from Asia by the watershed divides of the Ural and Caucasus Mountains, the Ural River, the Caspian and Black Seas, and the waterways connecting the Black and Aegean Seas.
Evolutionary Biology and Ecology (in agreement with Univ of Ferrara and Firenze)
Biotechnology and Life Science
Civil Engineering and Architecture
Mathematics (in agreement with Univ. of Modena e Reggio Emilia e Univ. of Ferrara)
Materials Science and Technology (in agreement with CNR and Univ of Cape Town - South Africa)
Philological-Literary, Historical-Philosophical and Artistic Studies
Translational Medical and Surgical Sciences
Course list - other administrative head office (Parma in agreement)...
The aim of the study is to reach the balance between theoretical and experimental skills and the application of the general procedures in chemistry and food technology.
Chemistry and Technology of Foodstuffs
Level of course unit: Doctoral
Faculty: Faculty of Chemistry
Academic year: 2019/2020
A title awarded: Ph.D.
Qualification awarded: Ph.D. in the field "Chemistry and Technology of Foodstuffs"
Level of qualification: Doctoral (3rd cycle)
Specific admission requirements:
Master degree in chemical engineering, food chemistry or other chemical specializations earned at university faculties, ICT Prague or agricultural universities.
Key learning outcomes:
The Ph.D. study and study related research are focused on the acquisition and development of theoretical knowledge and experimental skills in the areas of food chemistry and engineering processes of food production, applied analytical and physical chemistry, microbiology, biochemistry and molecular biotechnology. The study is designed in line with the development of food science and food technologies and other basic and applied specializations....
The purpose of this International Ph.D. program is to train a new generation of globally renowned researchers to apply approaches of engineering and biotechnology to food
The purpose of this International Ph.D. program is to train a new generation of globally renowned researchers to apply approaches of engineering and biotechnology to food processing by giving them the opportunities to transfer and exchange knowledge with national and international research centers and industries.
The three-year program mainly focuses on research concerning primary food production, set-up, and management, as well as the validation of food processes, and the application of omics techniques to condition and characterize food processing and food products, with a particular emphasis on fermented foods. The main features of the Ph.D. are an interdisciplinary scientific approach and the participation of internationally renowned scientists on the Scientific Committee....
This programme focuses on applied aspects of advanced and emerging analytical technologies to address current issues in food safety, nutrition, and food supply.
PhD Food Safety and Biotechnology
This programme focuses on applied aspects of advanced and emerging analytical technologies to address current issues in food safety, nutrition, and food supply. It covers the entire food chain from farm to fork and places a strong emphasis on the link between improved food safety and nutrition and improved public health.
Advanced and emerging technological and analytical platforms (biosensors, isotopic and comics)
Animal food and feed safety
Animal health and disease diagnostics
Global food security
Food and nutrition metabolomics
Food and nutrition quality measurements
Food safety detection methodology
Food traceability and authenticity
Immunodiagnostics for food contaminant and toxin detection
Natural compounds and their health applications
Novel and functional foods