Food Quality
Cycle
Terceiro ciclo
Degree
Doutor
Coordinator
Benilde Simões Mendes
Opening date
October
Vacancies
10 vagas
Fees
2.750 Euros
Schedule
Tuition system
Education objectives
Food production has become an industrialized act and the opening to global market and the scientific and technological development had leaded to the creation of novel foodstuffs and to the improvement of the common existing ones. The food chains complexity is increasing, and it is necessary to guarantee not only the innovation but also the continuous supervision either of the foodstuffs as the processes developed, the performance of permanent hazardous and risk analysis and the systematic application of the precaution principle. So, the assessment of the quality of the food value, either raw or processed products, as the intervention in the standardization and certification processes and in productive and processing processes of the food industries, are essential thereby to ensure the food quality and population health. The interdisciplinary nature of the PhD Program ensures the acquisition of a high-level academic training in the systematic understanding of the subject area Food Quality:
- Proficiency to identify, to analyze and to assess the issues related to the quality of the food raw materials production;
- Proficiency to create and to develop innovative solutions for new products, foodstuffs and others, and to improve the common existing ones;
- Proficiency to create, to develop and to implement the adequate methodologies to seek the products valorisation, the biological cycles evolution, the reduction of arising disorders and risks;
- Proficiency to propose answers, to plan and to implement innovative solutions for the processes of standardization and certification of the products and systems for production and processing of products and raw food materials;
- Proficiency to create, to develop and to implement the adequate methodologies for the technologies improvement, in the optimization processes and in the preventive measures awareness;
- Proficiency to outline, to develop and to implement the methodologies for the qualitative assessment of the processes, in the framework of the sustainable development of the sector and of the country and compatible with the national and international conjuncture;
- Proficiency to develop, to integrate and to spread the acquired knowledge and the new concepts in the academic and/or professional environments and in the promotion of the technological, social and cultural progress.
The interdisciplinary nature of the Doctoral Program on Food Quality ensures the formation of researchers and professionals with high skills, able to integrate international teams, of recognized merit, either in the public as the private sector, as national, European and world levels.
Degree pre-requisites
Duration: 3 years
Credits: 180 ECTS
Mandatory scientifc areas
|
Area |
Credits (ECTS) |
|
Food Quality |
153 |
|
Food Safety |
6 |
|
Food Technology |
6 |
|
Any other scientific area |
15 |
Evaluation rules
The following modes of evaluation are used with regard to academic qualifications:
1. Evaluation based on an examination or completion of a final project; 2. Evaluation based on work done throughout the semester excluding examination or final project. In these courses students can expect to carry out, for example, laboratory activities, individual projects, seminar-related activities, any combination of which will be used to determine the final grade; 3. Evaluation based obligatorily on an examination or a final project. In these courses there extists a form of evaluation similar to one of the aformentioned activities in paragraph 2 as well as a form of evaluation based on a final exam; 4. Evaluation based on work done throughout the semester with the possibility of foregoing an examination or a final project.
The Thesis evaluation will be done by the Ph. board members. It will be considered the student performance in the fulfilment of the work plan, its written registration (Ph thesis and scientific papers already published or to be published) and the student performance during the public submit of the thesis.
Structure
| 1.º Semester | ||
| Code | Name | ECTS |
| 9760 | Research Methodologies on Food Quality | 3.0 |
| 9763 | Thesis Project on Food Quality I | 12.0 |
| 1.º Semester - Opção Condicionada 1 | ||
| Code | Name | ECTS |
| Options | ||
| 9755 | Advanced Food Quality | 6.0 |
| 9756 | Advanced Food Toxicology | 6.0 |
O aluno deverá obter 6.0 créditos nesta opção. |
||
| 2.º Semester | ||
| Code | Name | ECTS |
| 9762 | Thesis Project on Food Quality II | 15.0 |
| 9761 | Research Seminar on Food Quality | 3.0 |
| 2.º Semester - Opção Condicionada 2 | ||
| Code | Name | ECTS |
| Options | ||
| 9758 | Management Systems for Food Quality | 6.0 |
| 9757 | Advanced Food Technology | 6.0 |
O aluno deverá obter 6.0 créditos nesta opção. |
||
| 2.º Year | ||
| Code | Name | ECTS |
| 9563 | Thesis on Food Quality | 120.0 |