PhD in Food Technology and Nutrition University of Osijek

The study program has been organized according to the latest scientific discoveries and the skills related to those discoveries, and it is comparable to the programs in European Union countries. The study program includes courses that provide knowledge and competencies regarding the latest achievements in food technology and nutrition. Aside from the standard, direct forms of teaching, the study program mainly focuses on a system of valorization and recognizing learning outcomes acquired through extra-curricular forms of learning. Among the learning outcomes, the emphasis is on the competencies for creating and evaluating new knowledge, and developing abstract and creative thinking.

The interdisciplinary study program specifically focuses on the development of skills necessary for successful interdisciplinary scientific and research work and transferring knowledge and skills, with the goal of improving the quality of higher education, and research institutions, strengthening the competitiveness of the industry, and better acclimatization of students to the constant changes and the complex needs of the modern workplace environment. The most important transferrable skills integrated into the study curriculum are teamwork, verbal communication, and presentation, problem-solving, work organization, time management, and business awareness (market understanding and the conditions for the successful business activities of a company).

Duration of study

A full-time postgraduate university study lasts the principle three years, but on justified grounds which should be accompanied by an explanation, this period can be extended to five years. Such a decision is made by the Expert Board of the study provider.

A part-time postgraduate university study shall not last more than five years, but on justified grounds which should be accompanied by an explanation, this period can be extended to seven years. Such a decision is made by the Expert Board of the study provider.

Total ECTS credits: 180 ECTS credits

Academic title obtained upon study completion:

A doctoral degree (PhD.) is obtained after meeting all the prescribed requirements and public defense of a doctoral thesis.

Major Food Technology: doctoral degree (PhD.) in biotechnical sciences, scientific field Food Technology

Major Nutrition: doctoral degree (PhD.) in biotechnical sciences, scientific field Nutrition.

Compulsory courses

Module: Food tehnology

• Food process engineering
• Food Chemistry
• Heat and mass transfer in food processing
• Planiranje eksperimenata i analiza rezultata

Compulsory courses

Module: Nutrition

• Nutritional needs throughout the life cycle
• Clinical Nutrition
• Physiological and biochemical aspects of nutrition
• Planiranje eksperimenata i analiza rezultata

Elective courses

Module: Food tehnology

• Achievements in the technology of oils and fats
• Achievements in technology, processing, and preservation of fruits and vegetables
• Achievements in the technology of carbohydrates
• Achievements in wine technology
• PTFOS Postgraduate university study – Food Technology and Nutrition
• Achievements in Technology of Flour Production and Processing
• Achievements in the technology of milk processing
• Meat and fish technology achievements
• The technology of indigenous meat products
• Malting and brewing technology achievements
• Novel food packaging materials
• Food Microbiology
• Mycotoxicology
• Food quality and safety management
• Application of sensory analysis in the food industry
• Development of new products in the food industry
• Instrumental methods of analysis
• Modern extraction techniques
• Kinetic modeling of special techniques of drying in food-process engineering
• Non-destructive methods of processes and food analysis
• Natural organic compound
• Modern technologies for water purification
• Waste Management in Food Industry
• Food process design and optimization
• Organic Food Production and Processing
• Achievements in the technology of confectionery products
• Generic processes in the technology of alcoholic drinks production
• PTFOS Postgraduate university study – Food Technology and Nutrition
• The technology of Cereals-Based Functional Products
• Minimally processed fruits and vegetables
• Food additives
• The energy efficiency of the process of the food industry

Elective courses

Module: Nutrition

• Functional foods
• Food additives
• Phytonutrition
• Nutrition from the aspect of public health
• Nutritional epidemiology
• Food proteomics
• Dietary assessment and nutritional status
• Personalized Nutrition
• Alternative nutrition
• Nutritional aspects of food preparation
• Weight reduction diets and prevention of obesity
• Nutrition and Sport
• Food–drug interactions
• Biochemical analytics in nutritional research
• Selected topics in food toxicology

After completing postgraduate university study ’’Food Technology and Nutrition’’, the postgraduates are expected to possess the following key competencies:

• broad theoretical and practical knowledge acquired in courses related to food, the technological process of its production, and its impact on human health;
• awareness of the sociological and ethical consequences of the development in the field of food technology and nutrition;
• ability to critically assess and comprehend food-related scientific literature;
• ability to work alone, in a team, or with experts from related areas;
• ability to analyze a problem by applying mathematical and statistical principles;
• ability to critically analyze, evaluate and synthesize new and complex ideas;
• ability to understand basic concepts and conduct scientific research in the area of food technology or nutrition;
• ability to acquire and interpret new knowledge through original research and publishing of the results of own research in national and internationally recognized publications aimed at generating new knowledge and understanding;
• ability to present the results and conclusions of original research to experts and popular audiences in a clear and efficient way;
• ability to apply knowledge and implement new technologies and procedures for the advancement of production and organization processes;
• ability to independently study general and specific problems in the area of food technology or nutrition as well as to participate in scientific research projects in the country and abroad.

After completing the study, the candidates are provided with the possibility of employment and postdoctoral training in various institutions in the country and abroad.