HAC accredited existing course in English language in 2011/2012
Starting date(s) (following optional prep. course)
Max number of students
Min number of students
Duration of the course
6 semesters (30 months)
TOEFL iBT 65, PBT500, CBT200, IELTS overall score 5,5, CEFR B2.
This program aims to prepare students to carry out high quality research in food science related areas. In order to achieve this goal PhD students take courses in the study subjects and research topics listed below. These courses are designed to inform students of the latest research in these areas. Research in the field of food science and food engineering is of special interest because of the increasing importance of food safety and food quality and up-to-date procedures used in processing. Therefore the different fields of the program are given high priority in terms of their impact on competitiveness.
Field work: 20 hours/week – individual research work in laboratories.
Program structure: Study subjects and research topics: Modern analytical techniques and methods; Principles of food research; Current problems in food microbiology; System design and project planning; Food processing and control; Nutritional biochemistry; Product development in the food industry; Applied mathematical statistics in food science; New developments and trends in food preservation; Microbiological risk assessment; Image processing for food research