Food Science

Coordinator: prof. Dario Compagnone - dcompagnone@unite.it

The objectives of the ERC doctorate fall within the area of Life Sciences, and specifically in the field LS9 Applied life sciences and non-medical biotechnology, with particular reference to the LS9_6 Food Sciences. The doctorate will be directed to the training of experts with in-depth knowledge of the quantitative and qualitative aspects of food production, obtained either under conventional and organic. As indicated in the EC document "Horizon 2020 - The Framework Programme for Research and Innovation (2014-2020) ', will be given particular emphasis to lines of research that fall within the priority" Industrial leadership "and" Societal challenges ".

We propose, therefore, to get professionals to be able to plan and manage production processes through a rationalization of traditional technologies and / or through product innovations and process, to influence and to assess the quality (that varies with its multiple components) , the safety and wholesomeness of food, to make available all the skills for the characterization, development and traceability of food and traditional dishes. The internationalization, the close connection between the purpose and research centers and industry, are elements which render the training of Ph.D. in line with the concomitant process of repositioning the food industry in international markets.