Doctoral Programme in Food Quality and Safety

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.