The programme is managed on the basis of an Agreement for the activation and implementation of the associated PhD programme which awards the joint PhD title in "Agri-food Science, Technology and Biotechnology".
It responds to the alliance Unigreen - the Green European University -proyect number 10189386, an initiative co-funded by the European Union in the field of Agro, Green, Biotech and Life Science, involving the following institutions: University of Modena and Reggio Emilia (Italy), University of Almeria (Spain), the higher Institute of the Province of Liege (Belgium), the Warsaw University of Life Sciences (Poland), thee Polytechnic University of Coimbra (Portugal), the Agricultural University of Plovdiv (Bulgaria), the Agriculture University of Iceland (Iceland), and the Sup`Biotech School of Engineering and Biotechnology (France)
The program will be coordinated by the Modena office, which will select candidates within the corresponding deadlines. Students will enroll at Almería, where they will carry out part of their dissertation research, which will be deposited and defended in Modena. The degree will be issued by Modena, bearing the signatures of the Rectors of the other universities signatory to the agreement.
The research topics ofthe PhD course are mainly focused on the areas of science, technology and biotechnology applied
to the agri-food sectors within a context supporting the green transition.
As for the agricultural sector, the scientific topics include the various aspects of plant and animal production, with particular attention to the techniques of cultivation, of breeding, of diseases and pest management, paying utmost attention to the environment, to the consumer, to the needs of the agri-food industry, to the biological properties of active ingredients and to product quality.
Molecular genetics, a powerful innovative means for the selection of varieties able to respond to these needs, completes
the skills.
In the food sector, research is focused on process and product innovation, through the integrated use of food technologies, microbiology, biochemistry, chemistry, molecular biology, univariate and multivariate techniques for product and process monitoring and optimization, quality assessment of raw materials and evaluation of their attitude to transformation, innovative technologies in food packaging, as wen as aspects of human nutrition, also concerning the role of the gut microbiota and its impact on health.
Furthermore, inter- and multi-disciplinary courses on innovative technologies, on sustainable strategies and approaches, as well as on bioeconomy, innovation, management and data analysis will reinforce crosswise skills which are more and more requested for highly qualified professionals.
