Curricula Food Science and Technology (FS&T)

Food Science and Technology (FS&T)

The Curriculum offers the opportunity to develop scientific expertise in research areas related to the innovation of food products and production processes, with a focus on the transition of agri-food systems. Sustainability and the healthiness of products are fundamental elements of research training.

The design and control of products and processes, as well as consumer preferences, represent the main areas of interest within the context of food and beverage production and consumption.

In terms of products and processes, research training is aimed at optimizing operations and processes to improve their selectivity and reduce their environmental impact. The goal is to create agri-food supply chains with higher quality outputs, minimized technological damage, and lower resource consumption. Research training also includes the valorization of supply chain by-products through the recovery of functional compounds, following a system-based approach of fractionation and recombination.

Research on food preferences is focused on collecting sensory and affective responses to food products and on the multidimensional and multidisciplinary analysis of the factors influencing individual differences. Additionally, research targets the development of healthy and sustainable food products, considering their alignment with the needs of diverse end-user groups, with particular attention to vulnerable populations.

Academic Board and Supervisors:

 

Scientific expertise of the faculty members of the Curriculum "Food Science and Technology (FS&T)"

PhD Students