Objectives and competences

The Doctoral Degree in Food Science, Physiology and Health seeks to:

· Train new researchers and research teams to successfully tackle the challenges presented by food science and nutrition and its relationship to food.

· Encourage the training of new university professors in the disciplines associated with these sciences.

· Enable those graduate students who are interested in this broad and extremely significant field of research to specialize so as to achieve an appropriate professional, scientific and technical development.

· Provide doctoral students with the skills that will enable them to contribute to the development of new, safe, healthy food products and promote the best possible diets for people at different stages of life.

These skills will enable doctoral students to become involved in multidisciplinary research teams within the complex field of food nutrition and health, nutrition institutes (both at the University and in R&D&I units within the food industry), public and private research bodies, food safety agencies, hospital research units, etc. Also noteworthy is the wide variety of food industries in our region that have developed their R&D teams using PhDs trained under this doctoral program.

Competences
The provisions of Article 5 of RD 99/2011 pledge that doctoral students will acquire basic competences, abilities and/or personal skills, as well as specific competences associated with the program.

The Doctoral Degree in Food Science, Physiology and Health, in accordance with the provisions of Article 5 of RD 99/2011, guarantees that doctoral students will acquire basic competences, abilities and/or personal skills, as well as certain specific competences associated with the experimental work that forms part of their doctoral thesis project, depending on the line of research that frames it.

· List of competences (.pdf)