Program access information

Objectives

The main objective of the PhD program in Food Science, Technology and Management is to train students to carry out research work, both basic and applied. In this way, graduates have a wide range of possibilities in which to develop their skills, from research and teaching in research centers and universities, to their integration and/or leadership of research teams in agri-food companies.

To this end, the program has a large group of PhDs covering almost all the different research areas that make up the agri-food sector. Part of these professionals belong to the Department of Food Technology (DTA) and the Institute of Food Engineering for Development (IIAD) of the Unversitat Politècnica de València. Another significant part belongs to the Institute of Agrochemistry and Food Technology (IATA-CSIC) and the Valencian Institute of Agricultural Research (IVIA) through an agreement signed with both institutions. In this way, the program has professors with different approaches to research.

Entry Profile

Students entering the doctoral program must comply with the requirements established by R.D 99/2011 of January 28th. Regarding the requirements of the program itself, in relation to the academic qualifications, those Spanish or foreign graduates with training in engineering / agronomic science, food, oenology, industrial, chemistry, biology, biochemistry, biotechnology, physics, pharmacy, veterinary medicine, medicine may access the program. In relation to postgraduate training, they must have passed at least 60 credits of postgraduate training (Master’s degree) in the field of Food Science and Engineering.

Profile of graduates

As for the profile of the graduate, he/she is a doctor who, although he/she has deepened in a very specific aspect of research, has acquired a broad training in the agri-food area. This professional has used different processing, analysis, modeling, etc. techniques. He has had the opportunity to spend time with other national or foreign research groups, which has allowed him to observe different points of view to approach a problem. He has acquired skills in the interpretation and analysis of results and their dissemination through the writing and presentation of different papers (communications to congresses, articles in specialized journals, books or book chapters, patents…). In short, a professional prepared to work in the agri-food sector.

The PhD program is organized, designed, coordinated and supervised by the Academic Committee (AC) responsible for its definition, updating and quality, as well as training and research activities. This commission is composed of 6 to 7 members in addition to the program coordinator, all of them PhD professors from the UPV (from the Department of Food Technology and the University Institute of Food Engineering for Development) and PhDs from the public research organizations that participate in the program (IATA-CISC and IVIA), through the corresponding agreement. The number of members of each research structure participating in the program in the CA will depend on the number of theses presented in the last five years by each of the research structures participating in the doctoral program. All members of the committee have at least one recognized six-year research period and have supervised theses in the last five years.

It will be the CA who will ensure compliance with the program admission criteria and will be responsible for its evaluation, taking into account the following aspects:

1. Academic qualifications: Spanish or foreign graduates with a degree in agricultural engineering/science, food science, oenology, industrial engineering, chemistry, biology, biochemistry, biotechnology, physics, pharmacy, veterinary medicine, medicine, veterinary medicine, etc., are eligible for the program.
2. Postgraduate training: must have passed at least 60 credits of postgraduate training (Master’s degree) in the field of Food Science and Engineering.
3. Academic record: The undergraduate and graduate academic transcripts must be provided to be evaluated by the CA.
4. Training complements: The admission of the student may include the requirement of complementary training when the CA considers it necessary, depending on the student’s previous training.

The CA of the program will be responsible for evaluating the admission of students by applying an evaluation index (IV) on a scale of 0 to 100 points. Those who exceed an IV#70 points will be admitted to the doctoral program. The IV will be calculated as indicated in the following cases:

In the case of having previously completed at least 60 credits at the Master’s level, the following equation will be applied:

a. In the case of having previously taken at least 60 credits at the university Master’s level, the following equation will be applied:

IV = 20 * ƒ_E + 30 * ƒ_T + 50 * ƒ_M

Where ƒ_Ethe weighting factor of the academic record of the total of studies (undergraduate and postgraduate) considering the overall average grade on a standardized scale from 0 to 1, ƒ_Tthe weighting factor of the undergraduate degree and ƒ_MThe weighting factor of postgraduate education.
The values taken by the factors ƒ_T and ƒ_Mare given as shown in the following table:

Accredited undergraduate training in: Agricultural engineering/science Engineering/food science	ƒT=1
Oenology Industrial engineering Chemistry Biology Biochemistry Biotechnology Pharmacy Veterinary	ƒT=0.75
Physics Medicine	ƒT=0.50
Accredited postgraduate training Master’s Degree in Food Science and Engineering, taught by UPV Master’s Degree in Food Quality and Safety, taught by the UPV	ƒM=1
Other master’s degrees whose contents have a 75% affinity with the lines of research addressed by the doctoral program (prior assessment by the CA).	ƒM=0.75
Other master’s degrees whose contents have a 50% affinity with the lines of research addressed by the doctoral program (prior assessment by the CA).	ƒM=0.50

Only those who meet an assessment of ƒ_M=1 would be exempt from taking complementary training, and could directly access the doctoral program. Otherwise, depending on the undergraduate and graduate training provided, the CA will determine the training complements that the student should take in order to be admitted to the doctoral program. These training complements may be acquired through the training offer of the Master’s Degree in Food Science and Engineering or the Master’s Degree in Food Management and Safety, both official degrees of the UPV with related contents that complement the training required to ensure the success of the doctoral training. Such training will be recommended taking into account the student’s training weaknesses and the line of research in which he/she shows interest in participating.

b. In the case of not having previously taken Master’s level credits and being in possession of an official Spanish Bachelor’s degree of at least 300 ECTS credits, the following equation will be applied:

IV = 20 * ƒ_E + 80 * ƒ _T

Where ƒ_Ethe weighting factor of the academic record of undergraduate studies considering the overall average grade on a standardized scale from 0 to 1 and ƒ_TThe weighting factor of the undergraduate degree and whose value is given as shown in the table presented for the previous assumption.
Those who are assessed under this assumption must take mandatory training complements. As in the previous case, these training complements may be acquired through the training offer of the Master’s Degree in Food Science and Engineering or the Master’s Degree in Food Management and Safety.

As described in the section on admission criteria, the Academic Committee of the program, after studying the curriculum of the PhD student and his/her training, will define the list of additional training that he/she must take. These training complements will be acquired through the university’s postgraduate academic offer, in particular and mainly through the Master’s Degree in Food Science and Engineering or the Master’s Degree in Food Management and Safety, considering the specific training required by the doctoral student for the proper development of his or her research work.

Only those who fall under assumption (a) described in the admission criteria and who meet an assessment of ƒ _M=1 would be exempt from taking complementary training courses, and would be able to directly access the doctoral program.

Basics

• Systematic understanding of a field of study and mastery of research skills and methods related to that field.
• Ability to conceive, design or create, implement and adopt a substantial process of research or creation.
• Ability to contribute to the expansion of the frontiers of knowledge through original research.
• Ability to critically analyze, evaluate and synthesize new and complex ideas.
• Ability to communicate with the academic and scientific community and with society in general about their fields of knowledge in the modes and languages commonly used in their international scientific community.
• Ability to promote, in academic and professional contexts, scientific, technological, social, artistic or cultural progress within a knowledge-based society.

Personal skills and abilities

• To develop in contexts where there is little specific information.
• Find the key questions to be answered to solve a complex problem.
• Design, create, develop and undertake novel and innovative projects in their field of knowledge.
• Work both in a team and autonomously in an international or multidisciplinary context.
• Integrate knowledge, deal with complexity and make judgments with limited information.
• Intellectual criticism and defense of solutions.

Other competencies

• Ability to write scientific publications fluently and efficiently.
• Ability to provide support in training and learning activities.
• Ability to formulate and apply solutions to research problems and interpret research results.
• Ability to understand research methodologies and techniques and their applications within the field of research.
• Ability to critically analyze and evaluate one’s own results as well as those obtained by other researchers.
• Demonstrate knowledge of issues relating to the rights of other researchers and research, e.g. confidentiality, copyright attribution, ethics, negligence, prevention of plagiarism, data ownership and Data Protection Act requirements
• Understand relevant health and safety issues and demonstrate responsible work practices.
• Understand funding processes, research evaluation and grant application procedures.
• Understand the different cultural environments, including the business world and the contribution that knowledge transfer can make to society.