Objectives
The Doctoral Program in Food Sciences is a program in association between the NOVA School of Science and Technology and the University of Évora. It is in line with the growing relevance of the food sector, coupled with the challenges of climate change, future prospects for sustainable global food needs as well as environmental constraints. It is therefore important to develop knowledge and skills to enable professionals to anticipate global challenges in upstream and downstream of the food sector (from producer to consumer) and to improve the performance and competitiveness of their products through innovative, intelligent processes promoting sustainable development.
The learning objectives are shaped by the Bologna paradigm, fall under the Basic Law of the Education System, specifically meeting the Regulation of the Studies Cycle, leading to the Degree of Doctor by both HEIs involved, NOVA and UE. namely:
(a) the development of critical thinking and advanced training in order to acquire a high level of competence in food sciences which enables to critically cross-conceptualize concepts between disciplines;
b) The acquisition of advanced knowledge in Chemistry, Biochemistry, Mathematics, Agrarian Sciences, Food Sciences, as well as associated technologies, and the development of research topics within the participating institutions.
(c) In view of the growing relevance of the food sector, coupled with the challenges of climate change, the future prospects of sustainable global food needs and environmental constraints, the aim is to develop knowledge and create skills that enable professionals to anticipate global challenges in the upstream and downstream of food sectors and improve the performance and competitiveness of their products through innovative, intelligent and sustainable development processes.
Curricular plan and operation of the Doctoral program
The Doctoral Program in Food Sciences has a total duration of 4 years (240 ECTS) and includes a curricular component with 60 ECTS (including 30 ECTS from the Thesis Project Unit) and a PhD thesis of 180 ECTS.
The transversal nature of the doctoral program aims to provide an integrative training in the field of Food Sciences, namely in Food Chemistry and Food Science and Technology, allowing to understand the complex connections and interactions between them. This integration of the both domains in a common trunk and through the curricular units of the thesis project and thesis itself, ensures the preservation of the particular identity of the program of this PhD program. The curricular structure is based on a common core in Food Science with specific training in each of its areas, evidencing an inclusive and versatile conjunction.
The responsibilities of specific curricular units will be divided between professors specialized in Chemistry, Biochemistry, Mathematics, Agrarian Sciences, Food Sciences, and other related areas, as well as within the scope of the NOVA Doctoral School and the UE Research and Advanced Training Institute. However, this doctoral course offers a compromise between integrative training and specialized training, allowing students to choose thesis topics that focus more on one of two different areas of expertise of the PhD program - Food Chemistry and Food Science and Technology - but never dissociate them from each other.
Structure (soon available)
CURRICULAR PLAN (soon available)
Regulation of the 3rd Cycle in Food Sciences
