PhD in Food Science

Sub-programmes

Food chemistry and food biochemistry in nutrition chain

  • Byological roll and analytical chemistry of Bio-inorganic components
  • Quality controll in analytical chemistry
  • Protein-metal interaction, research on metallo-proteins
  • Saparational techniques, optical and mass spectrometry detections
  • Investigation of biological active food components in the food chain.

Food safety, quality assessment and quality maintenance of foods

  • Food Safety
  • Phisycal characterisation of food (optical, thermometric, dielectric, etc.)
  • Quick quality controll and quality assessment of food in the technological process
  • Food -microbiology
  • Effects of food conservation, mechanisms and new methods of conservation
  • Sinergetic effects of food preservation methods and prediction of it
  • Investigation of kinetics and mechanism of the change of the quality, mathematical modelling 
  • The effect of conservation, packaging, storage on the biological- senzorical value of food

Food biotechnology

  • Development of strain of microorganism
  • Protein engineering
  • Genetic engineering
  • Metabolic engineering
  • Research and development of biomarkers and finger printing of biomolecules
  • Bio analytics, biosensors and fuel cells
  • Development, design and control of fermentation systems
  • Development of biocatalysts, bioreactor engineering
  • Fermented and functional foods
  • Development of value-added biotechnology for processing of food wastes/co-products/by-products
  • Development of biotechnology based utilisation of biomass, alternative energy sources
  • Biological treatment of wastewater, environmental protection
  • Development of technologies for alcoholic fermentation and drinks
  • Development of novel, innovative technology (waste-free) for production of foods

Process engineering, measurement and control for food technology

  • Investigation of mass transfer in gas-liquid, vapour-liquid and liquid-éiquid systems, mathematical modelling and optimization
  • Application of membrane separation processes in edible oil production and separation of oily wastewaters
  • Production of aroma and vitamin rich food product using membrane separation processes
  • Application of membrane separation processes for production of high purity drinking water and water for food
  • Application of of pervaporation and membrane distillation for solvent dewatering and wastewater
  • Development of closed clean technologies for different food products
  • Mechanical and rheological characterization of foods
  • Measurement technics and evaluation of dielectric characteristics of foods
  • Moisture content measurement of granulous materials
  • Quasi static and dynamic (acustic, impact, ultra sound,, etc) measurement technics for quality characterisation of different foodstuffs
  • Imaging processes for estimation of the shape, colour and surface roughness of different agricultural products and foods
  • Modelling and control of food processes

The main R&D topics at the Faculty

  • Research on the physical, chemical, microbiological, physiological, technological and environmental factors that influence the quality of food products and raw materials;
  • Development of methodology and complex systems of food quality control and assurance;
  • Research on healthy nutrition and production of healthy and functional food;
  • Risk analysis of genetically modified foodstuff and raw materials;
  • Development of minimal processing / non-thermal food preservation techniques;
  • Application of computer-aided image analysis for determination of physical and quality characters of foodstuff and raw materials;
  • Development of membrane separation techniques for food technological and environmental applications.

Practice oriented strategic R&D areas

  • Increasing competitiveness:
    • product development
    • new, functional foodstuffs
    • increased added value
    • new technologies, biotechnology
  • Sustainable food production:
    • environmental friendly technologies
    • efficient energy supply
    • decreased quantity of by-products and waste
  • Consumer preferences:
    • analyzing
    • influencing
  • Food safety:
    • in the whole food chain

Full name of the doctoral degree program:

Food Science Doctoral School

Name of the qualification in the degree:

PhD in Food Science

Length of course:

4 + 4 semesters

Tuition fee:

6000 EURO per semester

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