Food Science

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

Degree Official Documentation