Program Overview
FOOD SCIENCE

RVOE SEP-SES/21/119/04/1172/2014

 

Given UDLAP's commitment to academic excellence, it is expected that student learning will be of a high standard; profound, meaningful, critical, innovative and socially relevant, that allows them to solve effectively the professional problems, both theoretical and practical, leaving behind superficial, rote, mechanical and non-reflective learning.

The main objective of the Doctorate in Food Science is to prepare researchers with high academic quality, able to implement original and independent research in basic or applied science, and communicate scientific results, as well as work in teaching; furthermore, he or she will be able to develop new technologies, and adapt and apply current technologies for food processing, equipped with knowledge of the national and international environment, ethics, social and professional responsibility.

  • Apply principles of Food Science in the identification and problem-solving related to the manipulation, transformation and distribution of food, considering the responsibility to design and formulate stable food products with high-quality characteristics.
  • Define, plan and implement research projects with the purpose of creating new knowledge in Food Science and contribute to finding solutions for problems and challenges in the food industry, recognizing the commitment of new researchers.
  • Disseminate research results in high quality reports or papers, applying different formats, aiming to submit them to Food Science specialists’ academic community, enhancing the exchange of ideas and collaborative and interdisciplinary research.
  • Encourage teamwork and tolerance of different personal and professional points of view, in order to achieve collaborative, harmonic and productive work.
  • Apply tools and modern techniques in the development of research projects and reports to disseminate the results obtained, with the aim of a more efficient research practice.
  • Foster professional development through participation in professional societies, workshops, congresses, conferences, symposiums and other forums, in order to stay updated in Food Science.
  • Communicate the contents of the discipline by the design and implementation of efficient activities of teaching/learning that may integrate Food Science knowledge and education, adapting the instructions and supporting services to the need of the different types of apprentices and that may properly evaluate the learning outcomes.

The Doctorate in Food Science is aimed at professionals who hold a degree related to the Science, Technology or Engineering of Food (food engineering, chemistry, biology, nutrition, chemical engineering, agronomy, culinary arts or gastronomy, among others), interested in a professional development as a researcher in this specialty.

The graduate of the Doctorate in Food Science will have the skills to generate and communicate new knowledge, work with different groups of research, become part of the teaching academy, prepare other professionals at a high level, develop, apply and evaluate technology in Food Science according to Mexico and other Latin American countries’ needs, acting with knowledge of the national or international environment, ethics, social and professional responsibility.

Alternatives to food processing
  • Novel techniques of food processing and preservation are under research; these will make food products safer, more nutritious, with good sensory characteristics and stability throughout their shelf-life. Some of the emerging technologies studied on behalf of these objectives are UV-radiation, ultrasound, light pulses, edible films, microencapsulation, minimal food processing, among others.
Antioxidant agents and natural colorants
  • Due to consumer concern for reducing the intake of synthetic additives, the effectiveness of some natural products, such as antioxidants or colorants, are being researched. Herb extracts and spices have been especially studied, as well as endemic Mexican cultures of fruits and vegetables.
Food microbiology
  • Due to the high relevance of food safety and the shelf-life of food products, research has been done with predictive microbiology. Furthermore, natural antimicrobials, as alternatives to synthetic compounds, are researched, such as bacteriocins, lactic acid bacteria, essential oils of herbs and spices, among others.

Other topics of interest

Note: Offering of the program is subject to the number of students enrolled.


For more information contact:

Research and Graduate Studies Office
Tel: +52 (222) 2 29 20 00 exts. 2725 y 6005
informes.doctorados@udlap.mx


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