Lund University

Overview

The PhD programme in Food and Formulation Engineering at Lund University is designed to cultivate researchers who can develop and assess food and formulation systems through scientific and engineering methodologies. Participants will engage with various topics, including raw material functionality, formulation design, processing effects, and the relationships between product structure, chemistry, quality, health, and sustainability.

What you'll study

This doctoral programme integrates structured doctoral training with an individual research project. Coursework is aimed at enhancing your research methods and deepening your subject knowledge, while your thesis work serves as the foundation of the programme.

Core academic areas

• Food Technology and Food Chemistry
• Formulation Science
• Food Engineering and Dairy Technology
• Nutrition and Health Effects
• Food Hygiene

Typical doctoral components

• Doctoral coursework/training: Includes research methods, scientific communication, and subject-specific modules relevant to your project.
• Research supervision: Involves regular supervision meetings and progress planning.
• Independent research: Focuses on designing experiments, collecting and analyzing data, and interpreting results.
• Thesis work: Involves the completion of a doctoral thesis based on your research findings, adhering to Lund University’s third-cycle regulations.

Entry requirements

To be admitted to the third-cycle (PhD) studies, applicants must hold a second-cycle qualification (or equivalent) or possess substantially equivalent knowledge. Generally, applicants should have completed studies equivalent to at least 240 credits at the second-cycle level, with a minimum of 60 credits awarded at that level.

Career prospects

Graduates of the Food and Formulation Engineering PhD programme are well-prepared for a variety of career paths in academia, industry, and research institutions. Opportunities may include roles in food technology development, formulation design, nutrition research, and quality assurance, contributing to advancements in food science and technology.