PhD program in Food and agricultural science, technology and biotechnology
Life

XXXIV cycle - 2018/2019

Duration 3 years
Position 12 position available - 7 scholarships
Director/Coordinator Prof. Alessandro Ulrici
PhD website » www.steba.unimore.it
Nota One of the available places is reserved for employees of the Company specified in the Call (industrial doctorate).:
One of the available places is reserved, as provided in the Call, and financed by apprenticeship contract for advanced training of three years.
Admission Expiration date 07/06/2018 at 13:00
Call for admission

Scientific areas

AGR/02 (Agronomy and Herbaceous Cultivation), AGR/03 (General Arboriculture and Tree Cultivation), AGR/07 (Agrarian Genetics), AGR/11 (General and Applied Entomology), AGR/12 (Plant Pathology), AGR/15 (Food Sciences), AGR/16 (Agricultural Microbiology), AGR/18 (Animal Nutrition and Feeding), AGR/19 (Special Techniques for Zoology), BIO/10 (Biochemistry), BIO/18 (Genetics), BIO/19 (General Microbiology), CHIM/01 (Analytical Chemistry), CHIM/08 (Pharmaceutical Chemistry), CHIM/11 (Chemistry and Biotechnology of Fermentations), MED/42 (General and Applied Hygiene)

Admission requirements

Italian second level degree (laurea specialistica, under D.M. 509/99 or laurea magistrale, under D.M. 207/04) or Italian degree obtained prior to D.M. 13 509/99 or equivalent qualification obtained abroad.
More information available in the Call.

Description

Description
The research topics of the PhD course are focused on agriculture and food. As for agriculture, the scientific topics include the various sectors of plant and animal production, with particular attention to the techniques of cultivation, of breeding, of diseases and pest management, paying utmost attention to the environment, to the consumer, to the needs of the agri-food industry and to product quality. Molecular genetics, a powerful innovative means for the selection of varieties able to respond to these needs, completes the skills.
In the food sector, research is focused on process and product innovation, through the integrated use of food technologies, microbiology, biochemistry, chemistry, molecular biology, advanced optimization techniques, product and process monitoring, quality assessment of raw materials and evaluation of their attitude to transformation, innovative technologies in food packaging.

Educational goals
The PhD program aims to provide PhD students with advanced training in the fields of production, processing, quality control and safety of raw materials and of foods..
The teaching activity facilitates the transfer of knowledge; in particular, the course includes teaching and research training activities, with a three-year training course for a total commitment estimated at 180 University credits (Crediti Formativi Universitari, CFU). The course includes research activities in advanced topics of the sector, seminars, participation to monographic courses and to scientific conferences, advanced teaching courses, as well as internships in the PhD course laboratories and in other laboratories in Italy and abroad.
The CFU dedicated to lectures are 30, while the remaining 150 CFU include the research activity carried out for the preparation and drafting of the thesis. The number of courses is higher than the number of required credits, in order to allow each student to follow the courses most relevant to the topics of interest.
The high profile of the Tutors, their consolidated collaborations with national and foreign research bodies and the availability of adequate funds guarantees the quality of the PhD students training.

Employment opportunities
The agri-food sector plays a primary role in the Italian economic and productive fabric. Even during the past economic decline, it was one of the few sectors that managed to maintain steady growth in terms of number of companies, turnover and employment. His fundamental contribution to the image of "Made in Italy", thanks to the exceptional variety of products and to their quality, also allowed the increase of youth entrepreneurship. Therefore, the demand for figures with a high level of professionalism in the fields of agricultural production, of food processing and of food control and safety is extremely high. In this context, the Course trains PhD students with high skills in the various scientific fields related to the agri-food sector, creating figures suitable for carrying out the role of researchers in the universities, in public or private bodies and in industry. The profile of the PhDs in “Food and agricultural science, technology and biotechnology” will therefore be that of a researcher with a high ability to face problems and to autonomously manage research projects.

Duration

Three years (01/11/2018 - 31/10/2021)

Venue

The course venue is at Reggio Emilia.

For further information please contact

Master and PhD Office

via Università, 4 - 41121 Modena
e-mail: segr.postlaurea@unimore.it
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