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Biosciences

interdisciplinary doctoral study program

Doctoral study in the field of food science enables mastery of new knowledge in the interdisciplinary field of food science. The interdisciplinarity is intended to motivate the inclusion of graduates of food science, nutrition and many other complementary fields and encourage innovativeness of research for the transfer of knowledge and the development of contemporary trends in the production and supply chain of foods.

Study is oriented to foods, technologies and processes that enable sustainable development, rational energy use, water, raw materials and thus preserving the environment and, at the same time, satisfy modern human food requirements. The consumer, who is aware of the importance of food for his health and quality of life, demands the development of safe, nutritious, tasty and in all aspects attractive and also the most long-lasting foods. These can derive from tradition (e.g., regional foods) or modern (bio)technologies (e.g., GMOs). Development challenges already commence at the beginning of the chain ? e.g., in the cultivation of agricultural raw materials or breeding livestock, with the development and control of production- processing processes, with the introduction of new methods of checking quality and traceability in the agro-food chain, with better understanding of the causes and consequences of pathogens and toxic factors as a result of man's interventions or natural processes (e.g., the presence of chemical contaminants, increased allergenic properties of food components or the resistance and virulence of pathogenic organisms). Development, and thus also study, includes models for ensuring greater quality and safety in the cultivation, processing and distribution of foods, with the involvement of all links, including the consumer. This remains the critical point of the whole chain, since s/he must be educated, and innovative food products must be offered so that s/he recognises and buys them. All the mentioned fields will be a challenge to doctoral students of food science in their studies and scientific research work.

 


COORDINATOR DEPUTY COORDINATOR

prof. dr. Sonja Smole Možina
Biotechnical Faculty
Department of Food Science and Technology                           
Jamnikarjeva 101, SI - 1000 Ljubljana
phone: +386 1 320 37 51
email: This email address is being protected from spambots. You need JavaScript enabled to view it.

prof. dr. Lea Demšar
Biotechnical Faculty
Department of Food Science and Technology
Jamnikarjeva 101, SI - 1000 Ljubljana                                   
phone: +386 1 320 37 41
email: This email address is being protected from spambots. You need JavaScript enabled to view it.