PhD in Nutrition and Food Science

The “Nutrition and Food Science” doctoral program is a multi-disciplinary program. It trains qualified researchers with skills in: Nutrition, food chemistry, phytochemistry, food processes, biological activities, food microbiology and toxicology, food additives (antioxidants, colorants, flavors), techniques for extracting and analyzing bioactive natural substances, applications of bioactive molecules in the agri-food sector, and more.

The program, which focuses on laboratory work, aims to train students as independent researchers in food science, with an emphasis on deepening their knowledge and enhancing their creative and innovative spirit, in order to promote progress in food science. 

1. To offer research training to Masters students wishing to acquire competence in the natural and life sciences, combining fundamental aspects with their application to the exploration, exploitation and protection of natural resources.

2. To provide scientific support and prepare doctoral students for professional life. Doctoral training offers complementary courses designed to provide doctoral students with the best assets for conducting their research, fostering disciplinary openness and preparing them for professional integration.

3. Facilitate the integration of PhD students into academic careers in the public sector, higher education and research, or in the corporate world.