Ph.D. in Food Safety & Quality is a research-focused doctoral program designed to develop expertise in food safety, quality assurance, and regulatory standards. The course typically spans 3-5 years and equips students with advanced knowledge in microbiology, toxicology, food chemistry, and hazard analysis. Students learn to identify foodborne risks, develop quality control protocols, and understand global food safety regulations. The program combines theoretical study with practical research, preparing graduates for leadership roles in academia, industry, government agencies, or private sectors focused on food safety and quality management. Key research areas include foodborne pathogens, contamination prevention, and sustainable food practices.
