PhD in Food Science and Technologyold.biotehnologii.usamv.ro/fisiere/file/PhD Newsletter_Issue 1.pdf · Welcome to the 1 st edition of PhD Newsletter! This is the 1 st issue of a

Welcome to the 1st edition of PhD

Newsletter!

This is the 1st issue of a new newsletter, is the voice of the ISEKI FOOD 4

project financed by the European Commission and is aimed at PhD stu-

dents in Food sciences of European countries as well as from around the

world.

This PhD Newsletter is launched with the aim of reaching with our initia-

tives not only senior scientists, educators, teachers and food professionals

representatives of the numerous institution partners but also a wider and

younger audience like the PhD students that represent the future genera-

tion of food technologist.

This newsletter, that starts with a yearly edition, is an easy tool for the

dissemination of information on topics that could be of interest for o PhD

student (events, topics and deadlines, training schools, open positions,

calls for projects, ...) ,

The ISEKI_Food-4 project is also planning a series of complementary ini-

tiatives for the PhD students to favour the modernization of the training

and education to fit the skill and competences required by the job market.

Please visit the the web site of the project (www.iseki-food4.eu) and in

that of our association (IFA) (www.iseki-food.net).

We hope to have started with an initiative that you will appreciate and we

look forward to producing further attractive, informative and useful news-

letter for all the PhD students.

Of course, we welcome back any feedback on this issue and contributions

to future issues.

If you are a PhD student in the field of Food Science and Technology we

would like also to invite you to share your experiences!

With our best regards,

The editorial board and IFood4 coordinator

PhD in Food Science

and Technology Newsletter

D E C E M B E R 2 0 1 2 I S S U E 1

News from the IFOOD4 • What about

PhD studies

PhD training

• Two PhD per-

sonal experien-

ces

• The XVII wors-

hop on PhD

Italian develop-

ments

• Agorials 2012 in

Paris

Events Blackboard

P A G E 2

Currently, most European and non-European countries are facing changes in

their doctoral programs. These changes are partly driven by the new Euro-

pean guidelines and by the uncertain future which surrounds this career. In

light of this scenario, the role of the research/doctoral schools is underlined,

the importance of innovative structures to meet the future challenges is high-

lighted and the development of interdisciplinary training and transferable

skills are being promoted to meet the needs of the wider employment mar-

ket. These changes are still in progress and our Thematic Network

ISEKI_Food has been carrying out some activities to better understand “the

state of the art” of PhD studies in Food Science and Technology.

In order to collect information to evaluate the contributions of PhD studies in

training food industry employees, research scientists and practitioners, and to

know the most desirable soft skills (linked to employability of doctoral gradu-

ates) that PhD students should acquire during their doctoral studies, a spe-

cific survey was developed by the EC-funded ISEKI_Food 4 project working

group focusing on “Third cycle studies” (WG5). This questionnaire was sub-

mitted to the partners (official and associated) of this network from 13th

March to 9th April 2012. Based on the 68 responses obtained from 34 coun-

tries, a preliminary summary of the collected data was presented and dis-

cussed at the 1st Overall Meeting of the ISEKI_Food 4 project in Porto (PT,

May 2012). Some of the most relevant conclusions are pointed out below. In

the majority of cases, the data computed from the answers are expressed as

% of the total number of respondents:

Survey respondents were mostly senior (55%) full professors (61%), working

at the university for more than 14 years (70%). A good balance in gender

between respondents was also achieved (55% female to 45% male).

Only 44% of the partner institutions have already established a Doctoral

School based on Bergen Communiqué (2005)*. Some of the European Uni-

versities that have implemented these institutions are shown in Table 1. Nev-

ertheless, control procedures and activities to manage PhD studies are for-

mally established at 96% of institutions (e.g. yearly progress reports, Super-

visory Committee, Faculty Doctoral Committee, etc.).

WHAT ABOUT PHD STUDIES IN FOOD SCIENCE AND TECHNOLOGY?

P H D I N F O O D S C I E N C E A N D T E C H N O L O G Y

News

from

IFood 4

Sectors in which most probably doctors

fount a job (past)

Sectors in which most probably doctors

will find a job (future)

*Main statements in the Bergen Communique: to include the doctoral level as the third cycle in

the Bologna Process. They are based on structured doctoral programs with transparent supervision

and assessment, interdisciplinary and transferable skills training… They need to be fully aligned with

the EHEA overarching framework for qualifications using the outcomes-based approach.

I S S U E 1 P A G E 3

Within one country, the degree of establishment of the

Doctoral School can be very different. For example, in

Spain, 2 out of 3 institutions have implemented this

program; in Italy, 4 out of 9. So, we can conclude that

the process of implementation of the new PhD model

has just started. The most common requirements with

regard to formal doctoral training among the institu-

tions that have already implemented the new model for

PhD studies are summarized in Table 2. This does not

mean that PhD students are required to obtain all

these activities/outputs to obtain the PhD degree; usu-

ally the students are required to combine them to

reach a minimum. Most institutions give more impor-

tance to activity number 2. For a number of institu-

tions, activities 1, 2, 7, 8 and 9 are compulsory.

ROLE/MEANING OF PHD STUDIES

Survey respondents agreed that the attainment of a

PhD degree increases the job opportunities of gradu-

ates, primarily in the Academic sector (77%) and sec-

ondly, in Research Centers (16%) and provides a bet-

ter paid job/salary (56%). They also completely agreed

that our post-docs are well trained for Academia and

Research Centers (93 and 87%, respectively), but not

for industry (83%).

IDENTIFYING NEEDS AND SKILLS FOR THE FUTURE

As is shown in Figure 1, historically most of our PhD

students have found a job in Academia (60%). Never-

theless, in the near future (Figure 2) we expect our

PhD students to find jobs mainly in the Industry sector

(37%), Academia (34%), and Research centers (21%).

That Academia will not be the most valuable calling for

our future PhD graduates is in agreement with other

studies (Fiske, 2011; Cyranoski et al., 2011), as the

number of academic positions have stagnated or de-

clined in most countries. 96% of survey respondents

agreed that PhD students will need new skills to face

the future labour market perspectives. To identify fu-

ture needs, specific tasks are under development in the

ISEKI_Food network.

INTERNATIONALIZATION OF PHD

Only 9% of institutions have implemented joint doc-

toral programs, e.g. SupAgro (Montpellier) and Univer-

sity of Teramo (Italy); Cartagena University (Spain)

and Davis University (USA); Agrosup (Dijon) and Udine

University (Italy); Escuela Politecnica Nacional

(Ecuador) and Uppsala University (Sweden); University

College KAHO Sint-Lieven and Leuven Arenberg Doc-

toral School.

41% have established collaborations with other univer-

sities for doctoral studies. Only 17% of institutions

have implemented the International Doctoral Degree;

most are in Italy (Teramo University, University of

Table 1. Most common requirements with regard to

formal doctoral training.

also at Universitat Politecnica de Valencia (Spain), Nor-

wegian University of Life Sciences (Norway), Technion-

Israel Institute of Technology (Israel) and Kasetsart

University, Food Science and Technology faculty

(Taiwan).

SOME MAIN CONCLUSIONS

Emerging changes in the organization of doctoral train-

ing are being witnessed by the development of new

doctoral schools in many European countries.

Non-conventional structured programs of activities are

needed, ranging from advanced seminars and courses

in research topics to training in transferable skills to

face the changes in the labour market prospects of doc-

toral graduates and act as a ‘quality label in enhancing

the career opportunities of PhD graduates.

To combat the poor International cooperation between

institutions, international links and cooperation should

be encouraged through the establishment of joint doc-

toral programs and international doctoral degrees

awarded by two or more institutions from different

countries. By Chelo Gonzalez Universidad Politécnica de Valencia

Activities

Number Comments

1

Hours for transferable, soft skill courses (not master)

10-250 hours

-

2

Number of publications in international scientific journal or an equivalent international scientific output of recognize prestige, i.e. a peer-reviewed contribution about his/her own research, written in the language of the discipline

2-3 0-4

3

Number of publications in other scientific journals or an equivalent scientific output (non peer-reviewed)

2 0-4

4

Number of books or book chapters Written

1 Not min

5 Patents

1 Not min

6

Participation in R+D projects (meetings, funding or management activities…)

3 years Not min

7

Participation in conferences with oral presentation

1 Not min

8

Participation in conferences with poster Presentation

2 1-3

9 Participation in teaching activities

64% compulsory

P A G E 4


News

from

IFood4

University

Country

Kaho Sint-Lieven, Gent

Belgium

University of Food Technologies, Plovdiv

Bulgaria

University of Zagreb

Croatia

Cyprus University of Technology

Cyprus

University of Lorraine, LIBio

France

Aristotle University of Thessaloniki

Greece

University of Szeged

Hungary

Corvinus University of Budapest, Faculty of Food Sci-ence

Hungary

University of Sassari

Italy

Alma Mater Studiorum University of Bologna

Italy

University of Udine, Department of Food Science

Italy

University of Bari, DIBCA Dept.

Italy

Latvia University of Agriculture

Latvia

Aleksandras Stulginskis University

Lithuania

Norwegian University of Life Sciences

Norway

Wroctaw University of Environmental and Life Sciences

Poland

Poznan University of Life Sciences

Poland

Universidade Católica Portuguesa

Portugal

University Dunarea de Jos of Galati Romania

Technical University in Zvolen

Slovakia

Universitat Politècnica de Valencia

Spain

Universidad Politécnica de Cartagena

Spain

Universitat Autònoma de Barcelona

Spain

Wageningen University

The Netherlands

Ege University

Turkey

National University of Food Technologies

Ukraine

Cardiff Metropolitan University

U.K.

PhD Schools already implemented at the European Universities (information

from IFood 4 partners)

P A G E 5


PhD training

My name is Andréia Tre-

marin, and I am a PhD student of

the Post-graduation programme on

“Food Engineering – Food Industry

Processes and Development” at Uni-

versidade Federal de Santa Catarina

(http://ufsc.br/), located at Flori-

anópolis, Santa Catarina, Brasil.

Through the Institutional Program

for PhD Sandwich Grants (PDSE -

http://www.capes.gov.br/bolsas/

bolsas-no-exterior/doutorado-

sanduiche-no-exterior-pdse), which

is an institutional program of the

Coordination and Training of High

Level Personnel (CAPES), with the

objective to quality human resources

of high level through sandwich PhD

grants to Brazilian Higher Education

Institutions (IES) that have PhD de-

grees recommended and recognized,

I got a grant to carry out a training

period outside Brazil.

During my training at Escola

Superior de Biotecnologia of Univer-

sidade Católica Portuguesa (UCP -

http://esb.ucp.pt/) in Porto, Portu-

gal, under the supervision of Prof.

Cristina L.M. Silva and co-

supervision of Dr. Teresa Brandão,

my research studies were concen-

trated on theoretical aspects for

modelling the isothermal and non-

isothermal growth of Byssochla-

mys fulva and Neosartorya fischeri.

The research group on pre-

dictive microbiology at ESB_UCP is

well known and recognized, and has

several published works in the field.

The main objective of my

training period was to analyse in a

deeper way my experimental data,

obtained at my home institution in

Brazil (primary and secondary mod-

els), and through validation of the

dynamic models selected among

those available in the literature

(models: Corradini e Peleg (2005),

Van Impe et al. (1992), Baranyi e

Roberts (1993)), it was possible to

uptake the great knowledge of the

research group at UCP to improve

my mathematical modeling of non-

isothermal processes skills.

The period of internship was

crucial to achieve the proposed ob-

jectives in my PhD, besides being a

great difference in my training, be-

coming an excellent opportunity to

establish a bond with such re-

nowned European institution. The

reception and orientation of Teresa

and Cristina were crucial for the

smooth progress of work being a

very enriching experience, and cer-

tainly will open new opportunities

for research together.

TESTIMONY: a

PhD experience

If you have some PhD experice to share

don’t hesítate to share it with us. Please,

contact the editorial board of this publica-

tion (see page)

P A G E 6


My name is Irina Smeu and I am a PhD student from Romania. I study food

engineering at “Dunarea de Jos” University of Galati and I work as a re-

search engineer at National R&D Institute for Food Bioresources – IBA Bu-

charest. Today I am very glad that I have the chance to give my many

thanks to Iseki Food Network. Thank you for your constant care related to

food-specific PhD studies. I must confess that I say this not by any chance. I

take advantage of this opportunity to give my many thanks to Mona Popa

and Oliver Schlüter, because this summer they made a dream come true: I

could work and study next to many great people at Leibniz Institute for Ag-

ricultural Engineering Potsdam-Bonim. I like to consider myself a lucky

young researcher, willing to find out as many things as possible related to

this subject in whom I am really interested in: food science. Maybe you are

asking now why I name myself lucky. Let me explain: I am lucky because I

love what I am studding and the place where I work. I am lucky because I

had the chance to meet so many great people and because this summer I

had the opportunity to study the incredible cold plasma technology, which

for me was fascinating. And now I have the chance to say to you how grate-

ful I am for all of these things. I am just starting my career, and you helped

me to have a beautiful beginning. And I wish that you will be able to accom-

plish this for as many young students as possible!

Thank you very much and I wish you Happy Holidays!

TESTIMONY: a PhD experience PhD training

P A G E 7

A NATIONAL PhD WORKSHOP WITH AN INTERNATIONAL PERSPECTIVE:

“The XVII Workshop on the developments in the Italian PhD research on food sci-ence technology and biotechnology”

In Italy since 1996 PhD students and their tutors meet every year in a

workshop titled “Developments in the Italian PhD research on food science

technology and biotechnology” organized by the Italian Board of the coordi-

nators of the 18 PhD courses and school in the Food Science and Technol-

ogy area and supported by the Italian Scientific Society of Food Science and

Technology (SISTAL, www.sistal.org) and the Italian Scientific Society of

Agricultural, Environmental and Food Microbiology (SIMTREA,

www.simtrea.org). Every year the workshop is organized in a different site,

in collaboration with one (or more) universities of the national board of the

PhD courses and year by year has become an interesting event where PhD

students present their projects by posters (1st and 2nd year PhD students)

and oral presentations (3rd year PhD students) and that offers interesting

opportunities to discuss on the progress of the ongoing researches, to allow

PhD students to meet and to favour their exchange of ideas and opportuni-

ties for future collaborations.

Key note lectures of eminent scientists and representatives of industry,

from Italy as well as other EU countries and visits at local industries are

also included in the event to give to all the PhD students at national level

updated and high level information on some specific topics.

This year it was held from 19th to 21st of September at the Campus of Food

Science (Cesena), organized by Alma Mater Studiorum University of Bolo-

gna under the supervision of Prof. Marco Dalla Rosa (http://foodsci.unibo.it/

ws2012phd).

During the three working days in Cesena around 250 participants had the

possibility to discuss and to confront the most interesting researches on

food quality, technology and packaging innovation.

The plenary lectures were held by international speakers from industry and

academia, including Dr. Daniele Rossi (Federalimentare / Food Drink

Europe), Prof. Andrea Segré, Director of the Department of Agri-Food Sci-

ence and Technology of the University of Bologna and international expert

on food sustainability.

By Paola Pittia (Università di Teramo)

and Marco Dalla Rosa (Università di Bologna)


PhD training

I S S U E 1 P A G E 8

AGORIALES 2012 in Paris The French Association ACIA, representing engi-

neers from Agro-Food industry organized a Food

Forum for « Young Doctors » on October 23th,

2012, during the International Exhibition on Equip-

ments and Food Products (IPA/SIAL) in Paris-

Villepinte (France).

The main objectives of this one day meeting were

to disseminate and discuss new research results

obtained during PhD studies and to facilitate con-

tacts between PhD and Industry, Higher Education,

Public-Private Research. It also aimed at finding

recruiters for the PhD students who had performed

these studies.

10 PhD presented orally their finishing or just fin-

ished PhD work. All these research works were

shown as well as 10 Posters exposed permanently

during the 5 day exhibition in the innovation and

research Forum room. The discussed topics were

very broad: chemiometry, texture, rheology, sen-

sory tests, thermal processing, fermentation, mem-

brane technology, powder technology.

3 representatives from Industry gave their vision

(open discussion) about: “Expected qualities of

young doctors and diversity of positions offered to

them in the Food Industry”. They mentioned a lot of

qualities and skills such as curiosity, open mind,

team working, adaptation, motivation, multicultural

approach, passion, energy, technical competencies,

liking to contacts with other teams, a desire for re-

sults. The young doctors are considered with “3

years of experience” and usually the offered posi-

tions will evolve along the 2-3 first years in the en-

terprise.

And a conference was given on the "Impact of

green chemistry and sustainable development on

the evolution of Food Industry”.

The Marcel Loncin Prize for the best contribution to

industrial food development in 2012 was awarded to

the laureate selected by the Scientific Council of

ACIA.

The next AGORIALES will be in 2014…. See you

there! ([email protected])

By Elisabeth Dumoulin AgroParisTech

Prof. Sam Saguy performed a great talk on food

career development and future, as well as Prof.

Cristina Silva and Prof. Paola Pittia presented

the activities carried out in the frame of the

European Projects Track Fast

(www.trackfast.eu) and ISEKI_Food4

(www.iseki-food4.eu ) they are coordinating,

respectively.

Thanks to the wide and collaborative participa-

tion of the PhD students, professors and scien-

tist from Italy and other European and non-EU

countries the workshop was a very successful

event. The next one, in 2013 will be held in

Conegliano and will be organised by the univer-

sities of Udine and Padova.

P A G E 9

INTERNATIONAL EVENTS


5th International Conference and

Exhibition on Nutraceuticals & Func-

tionalFoods

December 02-06, 2012

Courtyard King Kamehameha’s

Kona Beach Hotel Kailua-Kona,

Hawaii,United States

http://isnff.org

23rd Annual IAOM Mideast and

Africa District Conference and Expo


Abu Dhabi National Exhibitions

Centre, Abu Dhabi ,United Arab Emirates

www.iaom.info

Plastics & Paper in Contact with

Foodstuffs 2012


Venue: NH Vienna Danube City

http://www.foodcontact.

com/plastics-and-paper.aspx

FoodInnova 2012


Hangzhou, China

http://www.2012foodinnova.com/

index.php?lang=en

An Introduction to Open Innovation

December 12, 2012

Venue: London, United Kingdom

www.smionline.co.uk/open-innovation.asp

3rd Annual European Food Manufac-

turing

and Safety Forum 2013

February 11-12, 2013

Grand Hotel Huis ter Duin,

Noordwijk

http://foodmanufacturingevent.com/

4th MoniQA International Conference

February 26 – March 1, 2013

https://www.isekifood.

net/node/2864

Education Beyond Borders - fair

March 15-17, 2013

Venue: Sofia, Bulgaria

http://www.edufair.

info/

2nd IIR International Conference on

Sustainability and the Cold Chain

April 2-4, 2013

Paris France

http://www.iccc2013.com/

InsideFood Symposium

April 9-12, 2012

Leuven Belgium

[email protected]

Partec 2013

April 23-25, 2013

Nurnberg, Germany

http://www.partec.info/

The 7th European PhD Workshop on

Food Engineering and Technology

May 7th- 8th,

2013

Presentations of

selected national

PhD students in

Food Engineering

and Technology at

European level

Parma, Italy

Leaflet attached at:

https://www.iseki-food.net/node/3662

Euro Food Chemistry XVII

May 7-10, 2013

Istanbul, Turkey

http://www.arber.com.tr/eurofoodchemx

vii.org/

International Conference on Food and

Biosystems Engineering (FaBE 2013)

May 30 – June 2, 2013

Skiathos Island, Greece

http://www.fabe.gr/index.php?option=co

m_content&view=article&id=113&Itemid=

234&lang=en

Events

Highligh

t for

PhD s

tudents!

!

P A G E 1 0 I S S U E 1

International Commission on Food

Mycology

June 03-06 2013

Kardinal Dopfner Haus,Freising,

Germany

http://www.foodmycology.org/meetings/i

ndex.html

3rd International GLUTEN FREE

Symposium

June 12-14, 2013

Venue: Vienna, Austria

http://gf2013.icc.or.at/

2nd International Society Biotechnology

Conference (2nd ISBT 2013)

July 6-8, 2013

Antwerp, Belgium

http://www.biotekjournal.ne

Delivery of Functionality in Complex Food

Systems (V)

September 30 – October 3, 2013

Haifa, Israel

http://dof2013.org/

13th ASEAN Food Conference

September 9-11, 2013

Singapore

www.sifst.org.sg

8th NIZO Dairy Conference


Papendal, The Netherlands

www.nizodairyconference.com

First International Conference on Global Food Security 29 September - 2 October 2013

Noordwijkerhout, The Netherlands

http:/www.globalfoodsecurityconference.com/

Drinktec 2013


Munich, Germany

www.drinktec.com

3rd Annual World Congress of Agriculture


Hangzhou, China

www.bitconferences.com/wca2013

EPNOE 2013 International Polysaccharide

Conference


Nice, France

epnoe2013.sciencesconf.org

International Nonthermal Food Processing

Workshop

October 1-3, 2013

Florianópolis - Santa Catarina, Brazil

www.nonthermalfood2013.com

1st Annual World Congress of Nutrition &

Health

October 12-14, 2013

Dalian, China

www.bitlifesciences.com/wcnh2013/

11th Euro Fed Lipid Congress and 30th ISF

Lecture Series

October 27-30, 2013

Antalya, Turkey

www.eurofedlipid.org/meetings/antalya/index.htm

IDF World Dairy Summit

October 28-November 1, 2013

Yokohama, Japan

www.fil-idf.org

Seventh Dubai International Food Safety Con-

ference and IAFP's First Middle East Sympo-

sium on Food Safety

November 19-21, 2013

Dubai, UAE

www.foodsafetydubai.com/welcome/

P A G E 1 1 I S S U E 1

Blackboard

The School of Animal Science and Food Engineering (FZEA) of University

of São Paulo is organizing a “Sao Paulo School of Advanced Sciences”

on Advances in Molecular Structuring of Food Materials, which will

be held at the campus of University of São Paulo at Pirassununga, São

Paulo state in Brazil, April, 1st to 5th, 2013.

This School will be sponsored by FAPESP, the major research funding

agency in the state of São Paulo, in Brazil, which will finance travel

and subsistence of 60 post-graduate students from all-over the world.

In that case, it is mandatory to submit an abstract of a work which

will be presented as a poster during the School. Please, see the

lectures at the end of this e-mail.

The inscription will be making online:

http://www.usp.br/spsas/molecularstructuringfood

Universiteit Antwerpen, Campus Drie Eiken, Belgium:

Two open positions for PhD students on discrete tomography applied to food scanning and processing.

More info can be found at: http://www.visielab.ua.ac.be/open-positions/2-phd

-student-positions-domain-discrete-tomography

www.intelliagence.fr

Interesting web for PhD

Students and posdoc

Business Unit Manager Authenticity and Novel Foods, RIKILT Wageningen

University and Research centre:

A position on food authenticity available for a young MSc graduate in the

EU Marie Curie International Training Network PIMMS (Proton Ionisa-

tion Molecular Mass Spectrometry). Information about the post is attached. If

you happen to know an interested candidate would you mind forwarding the

information?

http://www.wageningenur.nl/en/Jobs/Vacancies.htm?f523636=10

Blackboard

http:/

/

www.p

hdcom

ics.com

/

tv/#0

15

Have a

look to

this v

ideo…

.

P A G E 1 2

ISEKI-Food Association c/o Department of Food Science and Technology Muthgasse 18, A-1190 Vienna, Austria Tel: +43-1-36006-6294, Fax: +43-1-36006-6289, email: [email protected] https://www.iseki-food.net/ registered under Austrian law ZVR: 541528038

This project has been funded with support of the European Commission. This publication reflects the views only of the author,

and the Commission cannot be held responsible for any use which may be made of the information contained therein.

Coordination of ISEKI_Food 4 project Paola Pittia Email: [email protected] http://www.iseki-food4.eu/ c/o Universiy of Teramo Dipartimento di Scienze degli Alimenti degli Ali-menti

EDITORIAL BOARD:

Victoria Ferragut

Chelo Gonzalez

Cecilia Hodur

CONTRIBUTIONS TO THIS ISSUE:

Andréia Tremarin

Cristina Silva

Elisabet Dumoulin

Irina Smeu

Lynn McIntyre

Paola Pittia

Marco Dalla Rosa

Mona Popa

P A G E 1 3

Documents

PhD in Food Science and Technologyold.biotehnologii.usamv.ro/fisiere/file/PhD Newsletter_Issue 1.pdf · Welcome to the 1 st edition of PhD Newsletter! This is the 1 st issue of a