Duration: 3 years
Admission cadence: annual
Coordinator: Prof Laura De Gara
Research Areas
The PhD program offers interdisciplinary research paths relating to food science and technology and nutrition science. It is aimed at graduates from the scientific-technological field (Classes of Degree LM/6, LM/7; LM/8; LM/9; LM/13, LM/21; LM/22; LM/41; LM/54; LM /60, LM/61; LM/70 and corresponding degrees). The research areas of the various curricula concern:
metabolism, characterization and quantification of natural bioactive molecules from food matrices and sources, also using innovative techniques
- production, quality and innovation in the food sector, also with reference to issues related to the effects of the environment on the productivity/nutritional quality of plants of agri-food interest and model systems
- nutrition and health: biochemical-molecular mechanisms of bioactive molecules in the prevention and treatment of pathological and degenerative states
- functional foods
- alterations of nutritional status in pathological situations.
Research Objectives
The specific research objectives are defined on the basis of the curricula activated year by year. As the common objective of all curricula, the PhD intends to provide rigorous training in scientific research and the ability to address issues of interest to food and nutrition with multidisciplinary approaches. The objective of the doctorate is also to train professionals who are open to innovation and capable of applying the results of scientific research in the reference industrial sectors, as well as of acting in an international work context.
Verification tools
Annual report on the activity carried out to be presented to the Academic Board.
