Título - Calidad y Seguridad Alimentaria

Doctoral Programme in Food Quality and Safety

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Presentación - Calidad y Seguridad Alimentaria


The doctoral programme in Food Safety and Quality covers multidisciplinary aspects related to research training in the field of food safety, as regards both microbiology and chemistry, and in the field of food quality in its widest sense, taking in nutritional, sensorial, healthy-eating and technological aspects. The programme deals with quality and safety throughout the food-making process, from the raw materials to the end products, taking into account the different technological processes of manufacturing, transforming, preserving and preparing foodstuffs for consumption. The different research groups supporting this doctoral programme contribute their specialisation in very important fields that are complementary to food safety and quality, such as the areas of chemistry, biochemistry, biology, microbiology, technology and engineering.

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Part-time studies

Duration: 5 - 8 courses

Places available: 1

Approximate fees: 219 €/academic year

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Full-time studies

Duration: 3 - 5 courses

Places available: 10

Approximate fees: 301 €/academic year


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Research teams and research topics

Research teams and research topics
Research teamsResearch topics
BRTA (Basque Research & Technology Alliance)
  • Active Packaging: incorporation of active compounds (antimicrobials, anti-oxidants, etc.) to films and coatings to obtain functionality
  • Analysis of specific compounds in grapes, wine and barrels
  • Application of membrane technology, encapsulation, biotechnological processes, ultrasounds in cellars. Use of sub-products
  • Avian influenza
  • Bacteria-host interaction
  • Biotechnological processes (including isolation, identification and selection of microorganisms)
  • Control and development of oak drying and toasting processes for making barrels
  • Development of healthier and/or more functional foods
  • Diseases transmitted by foods
  • Evaluation of the toxicity of food contaminants
  • Impact of new technologies on the microstructure and properties of food texture
  • Isolation, selection and immobilization of yeasts for fermentation. Development of process strategies for improving the nutritional value and safety of grapes and wine
  • Micro and nanoencapsulation of compounds
  • Microbacteriosis, encephalopathies, epidemiology, diagnosis and control
  • Microstructural characterization and design of food matrices
  • Mixing and modification of biopolymers. Obtaining and incorporating of bionanoreinforcements
  • Natural preservatives (obtaining and evaluation of properties)
  • New detection systems for the establishment of contaminants and quality parameters in foods
  • New technologies for food preservation and decontamination
  • Obtaining of bioactive compounds by means of physical-chemical and biotechnological processes from various sources, including sub-products
  • Obtaining of films and coatings based on biodegradable polymers and biopolymers by means of physico-chemical techniques to increase the shelf life of foods or to improve their properties. Physico-chemical and functional characterization
  • Predictive systems for improving the quality of wine
  • Protection, addition and control of the release of bioactive compounds
  • Smart packaging systems
  • Transformation of food products
  • Use of sub-products for the food and drink, chemical and cosmetics sector
  • Antioxidant Activity of Extracts, Essential Oils, Natural Products and Smoke Flavourings
  • Biomarkers in food by means of spectroscopic techniques
  • Characterization of Edible Fats and Oils by Spectroscopic and Chromatographic Techniques
  • Collection and Study of Experimental Smoke Flavourings
  • Colorimetric studies of foods
  • Development of new products with active and/or functional substances
  • Development of textures: adapted formulations
  • Essential Oils and Natural Extracts
  • Establishment of food texture profiles: raw materials and processes
  • Evolution of lipids and antioxidant systems in in vitro digestion and study of cytotoxics and bioavailability
  • Fish Lipids and their Oxidation
  • Influence of different cooking techniques on lipid degradation and the Maillard reaction
  • Influence of some processes in the Oxidative Stability of certain foods
  • Isolation and biochemical, technological and molecular characterization of microorganisms of technological interest for industry
  • Metabolomics in food traceability, processing and storage
  • Microbiological characterization of foods in general and cheeses in particular
  • Polycyclical aromatic hydrocarbons, PAHs, in non-smoked Foods
  • Research into and development of methods of sensory analysis designed for the characterization and/or quality control of food in general and quality distinctions in particular
  • Sensory characterization of food in general and quality distinctions in particular (cheese and wine)
  • Separation techniques applied to food analysis. Lipids. Volatile compounds. Amino acids, peptides and proteins
  • Smoking of Foods with Smoke Flavourings. Study of the effect it causes
  • Study of Commercial Smoke Flavourings
  • Study of Foods smoked by Classical Methods. Cheese, Fish and Smoked Meat Products
  • Study of Interactions between Components of Smoke Flavourings and Major Food Components
  • Study of Oxidative Stability and Degree of Oxidation of Fats and Oils
  • Study of the Compounds responsible for Food Flavouring
  • Study of the Oxidation Processes of Fats and Oils under Different Conditions
  • Toxic Oxygenated Aldehydes and their presence in Foods
CSIC Group
  • Bioactive ingredients
  • Biochemistry and microbiology of fermentation processes
  • Development of methods for fractioning and separation
  • Food microbiology
  • Maillard reaction
  • functional foods