Interdisciplinary PhD Programme in Food, Nutrition & Health

The Food Research and Innovation Center (FRIC) proudly presents an innovative interdisciplinary PhD program in Food, Nutrition & Health. Designed to complement your regular cursus, it uses interactive teaching to foster intrinsic motivation and active engagement, developing your critical thinking and decision-making abilities. The program is open to PhD students from diverse backgrounds and provides an enriching experience, emphasizing fundamental and applied research aspects within a supportive academic environment.

Key Features of the program

• Lunch Seminars (5 to 6 per year): Broaden your perspectives and engage in relaxed, yet insightful discussions with guest speakers from diverse fields. These sessions merge formal scientific discussions with a casual social atmosphere, promoting open dialogue and direct interaction.
• 3-Day Symposium with Active Learning: Participate in an annual symposium held off-campus. This event is designed to inspire creativity, teamwork, and skill-building beyond the typical academic routine. You will present your research, learn from peers and experts, and develop essential transferable skills such as scientific publishing, communication, proposal writing, and project management. External guests will also be invited to foster even more collaborations. Get ready to be actively involved! This symposium and its program will be partly organized by you.
• Food-Related Theory and Practical Workshop: Gain hands-on experience with food-related techniques and clinical interventions, enhancing your theoretical knowledge with practical skills. In 2025, the spotlight will be on the science and art of chocolate, a particularly multifaceted theme! Once again, your active participation will be essential to the organization of the workshop, with the support of senior scientists and PIs as advisors.
• Bi-annual visits to Industry and Applied Labs: Benefit from guided tours and presentations at selected industry players and labs, providing insights into practical research settings and fostering valuable networking opportunities.

Who can take part?

The program is open to around 20 PhD students from different backgrounds, interested in acquiring interdisciplinary knowledge on food, nutrition and health and motivated to get actively involved in the program. Please note that your supervisor must be a member of FRIC for us to consider your application.