Ph.D. Program of Food Technology, Nutrition and Food Science Department
Research lines (second year of the Program).
During the second year, the student must enrol in a supervised research line among those offered below, to obtain 12 credits. Each research line below is equivalent to 12 credits. Each research line involves carrying out an introductory research project under the supervision of a Faculty member. Before choosing the line, it is necessary to contact and obtain the supervision agreement of a specific Faculty member. Often, the research line carried out during this second year will constitute a first step in the thesis research project developed for the Ph.D.
Research lines | Credits | Teachers |
---|---|---|
Food safety and health | 12 |
Mª Jesús Periago Castón Carmen Martínez Graciá Gaspar Ros Berruezo Ginés López Martínez |
Bioavailability of micronutrients | 12 |
Carmen Martínez Graciá Gaspar Ros Berruezo Mª Jesús Periago Castón Ginés López Martínez |
Analysis and availability of food folates | 12 |
Gaspar Ros Berruezo Carmen Martínez Graciá Mª Jesús Periago Castón Paul Finglas |
Nutritional composition of processed foods | 12 |
Ana Vera Manzanares Mª Antonia Murcia Tomás Antonia Mª Jiménez Monreal |
Antioxidant and antimicrobial activity of foods | 12 |
Mª Antonia Murcia Tomás Ana Vera Manzanares Mª Magdalena Martínez Tomé |
Improvement and analytical optimisation in enology | 12 |
José Mª López Roca Encarna Gómez Plaza |
Advances technology in juices and vegetables processing | 12 |
José Laencina Sánchez José Mª Ros García |
Improvement of the raw materials in meat product s from pork | 12 |
Sancho Bañón Arias Mª Dolores Garrido Fernández |
Goat milk and cheese technology | 12 |
Mª Belén López Morales José Laencina Sánchez |
Natural preserves in milk and meat products with low acidity | 12 |
Fulgencio Marín Iniesta Pedro Antonio García Ruiz |
Combined factors for bacterial inactivation in foods | 12 |
Fulgencio Marín Iniesta Pedro Antonio García Ruiz |
Starter cultivars, sensorial and healthy properties of wine and milk and meat products | 12 |
Fulgencio Marín Iniesta Pedro Antonio García Ruiz |
Technological implications of lipid oxidation in meat products | 12 |
Sancho Bañón Arias Mª Dolores Garrido Fernández |