Food Science – Food Microbiology (PhD)

Applicants from China

This doctoral program is designed to train you to conduct independent research in food microbiology. There is high demand for the expertise you will acquire in the fields of food quality and safety. 

Admission Requirements

Applicants must have a master’s degree in food sciences and technology or an equivalent degree.

Applicants who hold a master’s degree in a related field may be eligible. 

Applicants must have a grade point average of at least 3.00 out of 4.33 or the equivalent. 

French proficiency

The language of instruction at Université Laval is French. Hence, a functional knowledge of French is recommended. 

If the program director deems it necessary, the applicant may be required to:

obtain a score of at least 860 out of 990 on the International French Test (TFI), or take and pass the course FRN-3003 Français avancé: grammaire et rédaction II.

English proficiency

Applicant must have a good understanding of written English to read scientific texts. 

If the program director deems it necessary, the applicant may be required to take the Versant English Placement Test (VEPT) or the Test of English for International Communication (TOEIC).

Université Laval's School of Languages has courses for students wishing to improve their French or English.

Language courses do not count toward program credits.

Research Areas

  • Study and characterization of bacterial ecosystems in food
  • Study of metabolic activity of lactic bacteria and links to their functionality
  • Control of pathogenic and food spoilage microflora to ensure food quality and safety (virology and bacteriology)
  • Effects of lactic and probiotic bacteria on health

Professors

For a full list of professors, please refer to the descriptions on the Faculty of Agriculture and Food Sciences website giving their fields of research in food sciences – food microbiology.

A number of professors have an interest in supervising students under the agreement between UL and the CSC. Their areas of expertise and contact information are provided below.