The PhD program in Food Science and Nutrition, four-year program, is designed to develop highly qualified
educators, researchers, and professionals capable of addressing complex food and nutrition challenges.
Graduates will gain advanced knowledge, research and analytical skills, and attitudinal competencies to
assess nutritional needs, manage feeding programs, conduct interdisciplinary research, and contribute to
education, policy, and industry. The program emphasizes innovation, ethical practice, cultural sensitivity,
and leadership in food systems, clinical and community nutrition, and food service management. Admission
requires a relevant MSc degree in the fields of Food Science and Technology, Food Science and Nutrition,
Applied Human Nutrition, Postharvest Technology, Food Engineering, and other related Food Science and
Nutrition disciplines or equivalent academic qualifications.