The PhD programme in Food Science involves 180 ECTS of and academic and technical research project which establish new knowledge and innovation.
The Faculty of Food Science and Nutrition offers a research based PhD programme. The programme is based on one year of course work and a research project conducted under the guidance and in cooperation with a Faculty advisor, according the University's regulations for Ph.D. degrees. There is a strong emphasis on publication of research findings in internationally recognized research journals.
Research within the faculty falls into the following categories:
- Food Chemistry
- Food Processing
- Food Engineering
- Food Microbiology
- Food Safety
- Product Development
All research and graduate students have the option of completing a part of their studies abroad, subject to the supervisor's guidance.
The faculty also offers research oriented MS and PhD programmes which are catered to the interest of the individual graduate. The MS programme is 120 ECTS, where the research project may be 60 or 90 ECTS, conducted in cooperation with an advisor within the faculty or by a qualified researcher at a cooperating institute. Courses are selected by graduates in cooperation with faculty and reflect the interest of individual students and research interests and may be selected from courses given by the faculty or other faculties at the University of Iceland or at other accredited universities. This approach is designed for graduates with a BS in Food Science from the University of Iceland or other similar degrees.
Connection between the MS and Ph.D. programmes:
The MS programme offered is a 120 ECTS, two-years programme based on 60 credits in course work and 60 credits of research. The structured course work is designed to cover all major fields within food science and technology and each subject will be organized into intensive short courses presented during the autumn and spring semesters. Graduates will conduct an individual 60 ECTS research project under the direction and in cooperation with faculty or qualified experts at Matis and other research institutions and may be organized with industry involvement. The programme is geared towards international students and will be offered in English. The structured MS programme is designed for students with BS degrees in other disciplines than food science, like biology, chemistry, biochemistry, medicine or engineering and technology.
The programme is co-operated by the Faculty of Food Science and Nutrition at the University of Iceland and Matis ohf, the Icelandic Food Research Institute, with some of the faculty members also working for Matis ohf. The faculty participates in many international research projects and cooperates with renowned researchers in Europe and the USA, as well as with the food industry in Iceland. There is also cooperation with other government research institutions in Iceland like the Landspítali University Hospital and the Veterinary Research Institute. Graduates will be exposed to the industry and gain experience in cooperating with food professionals in Iceland and abroad, forming ties that may last through a successful carrier.
Opportunities in food research are tremendous and the interest of the general public and consumers in wholesome, palatable, nutritious and safe foods is increasing all over the world, calling for well-educated food science professionals by the international community.