The development of global markets requires important challenges, such as the drafting of international agreements in health and phytosanitarian matters and those on the technical barriers related to the agreements in WTO (World Trade Organization), which require specialists in the agri-food sector with high knowledge acquired in An advanced and targeted study course to develop multidisciplinary scientific skills, in order to manage the risks and / or emerging risks of agri-food productions, guaranteeing the sustainability of the sector.
Research Doctorate in Food and Agricultural Science, Technology and Biotechnology
The doctoral course deals with the production, processing, quality and safety of raw materials and food. The teaching activity facilitates the transfer of knowledge through the course.
The high profile of the proposers, their consolidated collaboration with national and foreign research institutions and the availability of adequate funds guarantees the quality of the training offer. A part of the teachers mainly deals with the agricultural area, covering the various sectors of plant and animal productions, with particular attention to cultivation, breeding and fighting techniques, maximum respect for the environment, the consumer, the needs of the agri-food industry, biological properties of active ingredients and product quality. Molecular genetics, a powerful means of selection of varieties able to respond to these needs, completes skills.
Other teachers carry out their research mainly in the food sector, focusing attention on process and product innovation through the integrated use of food technologies, microbiology, biochemistry, chemistry, molecular biology, optimization and product and process monitoring, Evaluation of the quality of raw materials and their attitude to processing, innovative technologies in food packaging.