Food sciences provides important knowledge about nutritional resources by applying scientific principles to the creation, development, and maintenance of food sources. Individuals who study food science may choose to work as food product developers, quality control specialists, or as sales representatives for food and food technology companies.
Ph.D. in Food Science & Engineering
Holding a master’s degree
Two Recommendation Letters from Professors
Passing DPU Admission Examination
Being aged at 18 to 45
Minimum Requirement of HSK 6 Level
"Application Form For International Students To Study In DPU”
1 Copy of Bachelor degree certificate
Recommendations of two professors or associate professors
6 photos (3cmX4cm)
1 copy of passport"
Chinese Government Scholarship: According to《Measures of Chinese Government Scholarship Status》
Liaoning Government Scholarship: According to《Measures of Liaoning Government Scholarship Status》
General Objective: To offer a framework of specialized academic training to graduates of Biological Sciences, Chemical-Biologists, Chemical Engineering, Agronomists and r
Name of the program: Doctorate in Food Sciences DGP Code: 506628 Normal period to graduate: 6 semesters Credits: 210 Degree conferring: Doctorate in Food Sciences Campus where it is offered: Hermosillo
Program descriptionGeneral purpose
Offer a frame of specialized academic formation to graduates of Biological Sciences, Chemical-Biologists, Chemical Engineering, Agronomist and similar races, forming human resources of excellent level, with a solid preparation in diverse areas of the science, that are able to realize original investigation and independent that represents significant advances in the field of Food Sciences and Technology, with greater emphasis in the areas of grains and aquaculture products. Also, provide them with an in-depth and comprehensive overview so that they are able to identify relevant problems in their work areas and generate applicable knowledge....
The main aim of the doctoral program is to prepare graduates with the ability of independent creative work and deep knowledge in the field of food technology and other re
The main aim of the doctoral program is to prepare graduates with the ability of independent creative work and deep knowledge in the field of food technology and other related subjects. The study is focused on the scientific and research work in technological processes and is based on comprehensive knowledge of the chemical, biological, engineering and economic disciplines, and the knowledge of the solution of the specific complex problems of chosen food branches (cereal, baker and sugar technology, dairy and fat technology, meat and meat products technology, technology of fruit and vegetables, technology of surfactants and detergents and cosmetics).
Graduates are able to work in science and research or directly in the food industry, as well as in the related fields like cosmetics and chemical industry, including the processing of waste and protection of the environment. They may hold management positions in development, production, control, and projection in commercial firms or state institutions. Due to the broad concept of expertise the graduates are ready not only for professional action in their specialization but also for the adaptation for possible application in other technical and scientific fields....
The goal of the study is to educate specialists with a deep knowledge in the field of food chemistry, food/feed analysis, and human nutrition - reflecting the current sta
The goal of the study is to educate specialists with a deep knowledge in the field of food chemistry, food/feed analysis, and human nutrition - reflecting the current state of the art in the respective scientific field and with the vision of future developments/challenges. The students will get not only an extensive theoretical knowledge but also broad practical experience in laboratories equipped with the modern instrumentation. The courses provided to a future specialist are focused on reaction occurring in food during processing transportation and /or storage. The major parameters of foodstuffs such as nutritional value, sensory properties and safety are under focus, food supplements are also an issue of concern. Special attention is paid to advanced analytical strategies applicable for efficient control of chemical contaminants/ residues/toxicants, attention is also paid to modern omics strategies enabling fighting food fraud and studies of biologically active food components. As regards human nutrition, some courses are concerned also with medical aspect associated with this area....
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....
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)...
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
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....