The objective of the EJD programme is to educate a group of young scientists in a world-class collaborative research environment composed of European leaders in the field of malting and brewing technology. The ESRs will be exposed to a multicultural and multidisciplinary PhD training programme that will provide them with:
1) complete range of state-of-the-art skills and knowledge in food science (with special emphasis on malting and brewing technology),
2) hands-on instruction in the use and servicing of high-tech analytical and testing equipment alongside with
3) valuable managerial skills.
What makes the EJDFoodSci exceptional?
The original character of the doctoral training that makes it different to the currently available PhD trainings is achieved in two areas of education design:
Innovations in technical quality
- Availability of interdisciplinary courses
- Comprehensive package of managerial courses
- Specialized sensory course (organized by FlavorActiV, UK).
- Advanced training in analytical methods
- A package of transferable skills training
Innovations in training organisation
- The training programme will be run jointly by 6 universities in Europe, supported by partner organizations (VLB Berlin, FlavorActiv, malting and brewing industry)
- Outstanding mobility arrangements
- Multiple joint supervision (tutoring by at least three researchers from 3 different countries)
- Full access to the complementary research equipment
Running a scientific blog by the PhD students
- Participation in e-learning courses
Organization of courses
The courses are spread over 3 semesters. In semesters 1 to 3 ESRs will attend the compulsory courses. The remaining semesters (4 to 6) will be devoted to elective courses, research, secondments and preparation of publications. About half of the courses are scheduled during the first semester (22 ECTS), to provide ESRs with the most up-to-date knowledge and the essential skills, prior to the core of research work. The compulsory courses are structured into 5 main modules: M1 “Advanced courses”, M2 “Analytical workshops”, M3 “Management and economics”, M4 “Interdisciplinary courses”, M5 “Generic skills and teaching practice”.
Courses included in modules M1-M5 will be taught at various institutions, during the short stays of the group of ESRs scheduled as in table below
|1||Kraków (3 weeks) / Berlin (2 weeks)|
|2||Copenhagen (1 week) / Ghent (2 weeks)||Symposium Brewing and Malting (Ghent University)|
|3||Ghent (2 weeks) / Nottingham (2 weeks)||Trends in Brewing (KU Leuven), School of Fermentation Technology (Kraków)|
|4||FlavorActiv (Sensory Course, United Kingdom)||VLB October Symposium (Berlin)|
|5||Elective courses||EBC Congress|
|6||EBC Symposium, EJDFoodSci closing meeting|