The globalization of the economy and the food market make technology and Food Safety an issue of general interest influenced by numerous factors. The effective protection of the right to food security requires a comprehensive approach that considers the risks associated with food from farm to table, and that considers all possible perspectives. In addition, it takes into account in a very particular way the growing importance of nutritional risks, given the worrying prevalence of obesity today and mainly in children and adolescents.PresentationThe globalization of commercial exchanges and migratory movements, the changes in food consumption preferences and in the nutrition of Spanish citizens also raise new problems. Nutrition, Technology and Food Safety constitute a whole culture that not only lies in the knowledge of food, its technology and its analytical determinations, but also requires a broader vision of what a safe and healthy diet means. All these aspects and the detected training demands justify the teaching of a Doctorate program that addresses this issue in a specific way. It is intended to train graduates with excellent academic preparation, which enables them to be high-quality teachers and researchers in the framework of Technology and Food Safety in its broadest sense, develop their own industry or collaborate in innovation and development in areas related to food and / or food businesses. . The title of Doctor is the germ of the new generations of researchers in public and private research organizations, R + D + I departments in companies, laboratories, official control centers and, where appropriate, of future university professors in the field of Nutrition, Bromatology and Food Technology.ProfileThey will have direct access, without the need to take training complements, students who are in possession of the Master's degree in Innovation in Food Safety and Technology offered by the USC, as well as students with the DEA degree obtained through the previous programs that were transformed into this Doctoral Program: Food: Nutritional Value, Food Technology and Safety at USC or in Food Science and Engineering.
In the case of profiles other than those indicated, the Academic Committee will evaluate each case individually. The possibility of requiring specific training complements will be considered. In the case of other profiles that have not completed a Master, an equivalence of training in research credits will be required, equal to at least those of the Master and direct access, which will be 9 ECTS.
AdmissionThe specific admission criteria are as follows:Curriculum: 25%
Research experience: 25%
Academic record: 15%
Knowledge of languages: 15%. The minimum assessable knowledge of languages to be accredited will be level B1, in accordance with the provisions of the Common European Framework of Reference.
Professional experience: 10%
Other merits (personal interview, computer knowledge, management of equipment and programs, management of bibliographic information): 10%