Ph.D. Program of Food Technology, Nutrition and Food Science Department
Doctoral Courses (first year of the Program)
During the first year, the students must take several doctoral courses to obtain a minimum of 20 academic credits, from which a minimum of 15 credits must be from courses from the Program having a fundamental or basic content (type F).
| Type | Title | Total Credit | Teacher | Credit |
|---|---|---|---|---|
| M | Methodology of scientific research | 4 |
Sancho Bañón Arias Mª Jesús Periago Castón Ana Vera Manzanares Mª Dolores Garrido Fernández |
2 0.5 0.5 1 |
| M | Instrumental techniques for the food analysis | 3 |
José Mª Ros García José Antonio García Regueiro Carmen Martínez Graciá Encarna Gómez Plaza |
1 0.5 0.75 0.75 |
| F | Food: health benefit effects | 4 |
Mª Magdalena Martínez Tomé Fátima Olea Serrano Ana Vera Manzanares Antonia Mª Jiménez Monreal |
1.25 0.5 1 1.25 |
| F | Antioxidants | 3 |
Mª Antonia Murcia Tomás Mª Carmen López Martínez Mª Magdalena Martínez Tomé Antonia Mª Jiménez Monreal |
1.25 0.5 0.75 0.5 |
| A | Food Safety and health | 4 |
Mª Jesús Periago Castón Gonzalo Zurera Cosano Gaspar Ros Berruezo Carmen Martínez Graciá |
1.5 0.5 1 1 |
| F | Chemist and Tecnology of wine. Sensorial and healthy properties | 4 |
Encarna Gómez Plaza José Mª López Roca Mª Jesús Periago Castón Luis Almela Ruiz |
1 1.5 0.5 1 |
| F | Aromatic compounds in foods | 4 |
José Laencina Sánchez Antonio Trujillo Mesa José Mª Ros García Mª Dolores Garrido Fernández |
1.5 1 1 5 |
| F | Quality management and microbiological safety in food industry | 3 |
Fulgencio Marín Iniesta Alfredo Palop Gómez Pedro Antonio García Ruiz |
2 0.5 0.5 |
| F | Micronutrients and bioactive compounds in foods | 4 |
Gaspar Ros Berruezo Francisco Rincón León Carmen Martínez Graciá Ginés López Martínez |
1 0.5 1 1.5 |
| F | Advances in food processing and preserving | 4 |
Mª Belén López Morales Antonio Trujillo Mesa José Mª Ros García Mª Dolores Garrido Fernández |
1.5 1 1 0.5 |
