Food Sciences

Education objectives

The Doctoral Program in Food Sciences is a program in association between the Faculty of Science and Technology NOVA 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.