The Doctorate in Food Engineering Study Plan considers a total of 240 credits (*), distributed as follows:
| Mandatory Core Courses | |
| Experimental Design in Food | (8 credits) |
| Advanced Transport Phenomena | (8 credits) |
| Physical Properties of Food | (8 credits) |
| Mandatory Complementary Courses | |
| Research Unit | (8 credits) |
| Research Seminar | (8 credits) |
| Specialty Electives | |
| Topic in Food Science | (8 credits) |
| Topic of Food Engineering I | (8 credits) |
| Food Engineering Topic II | (8 credits) |
| Qualifying Examination | (16 credits) |
| Thesis | (160 credits) |
(* ) Each credit is quantified as one hour of direct work per week for 18 weeks.
List of Topics in Food Science:
- Colloids in Food
- Instrumental Analysis in Food
- Food Flavors
- Fundamentals of Food Biotechnology
- Food Safety and Quality Management
- Food Packaging
- Toxicology and Food Safety
- Advanced Food Microbiology
- Antioxidants and Vitamins in Food
List of Topics in Food Engineering:
- Food Rheology
- Phase Transition in Food
- Mass Transfer in Porous Media
- Process Modeling and Simulation
- Advances in Food Engineering (Emerging Technologies..)
- Separation Methods (Drying, membrane separation, evaporation, …)
- Food Thermodynamics
- Separation Methods as an Analytical Tool
- Freeze Concentration in Food