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1.875 €
New trends in food and nutrition are directed to clear up the food-health binomial, beyond classical nutrition goals, and have achieved widespread interest in both the food industry and in society. The production of foods for specific health use establishes a crucial link between technological developments and studies related to the biological activity of these foods, so as they can comply recent European standards and can be integrated into the market.
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The PhD Program in Food Science responds to this demand: training of specialists to produce advances in the area of food and health, using innovative technologies to minimize the environmental impact of the production system, and establishing the mechanisms of the biological action of food components, to certify quality and security. In summary, doctors capable of producing the technological leap necessary to improve the competitive and economic level of food industry, with the ultimate aim of improving the quality of life and health population through food.
Research lines:
Food Ingredients with Health Claims
New Technologies and Food Production and Conservation
Instrumental Analysis, Food Quality and Safety
Biotechnology and Food Microbiology
Nutritional Genomics
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