The Food Chemistry Ph.D. program delves into the intricate chemical composition of food ingredients and their profound impact on food's physical and biological properties. It explores the correlation between these chemical structures and various aspects of food processing. By comprehending these intricate processes, the program aims to decipher how they ultimately shape food's sensory attributes and nutritional value.

This program has been specifically designed in response to a pressing demand from the industrial sector. With the goal of enhancing existing products and spearheading the development of new, high-quality food items, it aims to equip students with the necessary expertise and knowledge to address the evolving needs of the industry.