The course
Type of Doctorate: Non-associated Ph.D.
Duration: 3 years
Admission: Public competitive selection
Language: Italian/English
Start Date: October 1, 2025
Location: University of Bari Aldo Moro
Department: Department of Soil, Plant and Food Sciences (DiSSPA)
PhD Website: https://www.uniba.it/it/dottorati/ssa
Coordinator: Prof. Erica Pontonio
Course Description
The PhD program in Soil and Food Sciences aims to train highly qualified researchers capable of addressing global challenges related to sustainability, food security, and human health. The training program is structured around two complementary curricula: one focused on the microbiology, technology, and chemistry of food, and the other on soil chemistry and the sustainable management of resources in agriculture.
Both curricula promote a multidisciplinary approach, integrating knowledge from biotechnology, chemistry, biological sciences, agronomy, and public health to respond innovatively to emerging needs in the agri-food sector.
The educational project combines coursework and research activities covering a wide range of topics, including food production and preservation, food safety, sustainable management of natural resources in agriculture, the environmental impact of farming practices, and the prevention of diet-related diseases. Environmental sustainability, food waste reduction, and the valorization of agri-food by-products are treated as cross-cutting themes, with the goal of developing innovative solutions for more responsible and resilient agricultural and food production systems.
Curricula
Microbiology, Technology, Health, and Food Chemistry: This curriculum focuses on the production, distribution, and preservation of food and supplements, with a strong emphasis on biotechnologies and innovative technologies to improve the sensory, nutritional, and hygienic quality of food. Special attention is given to the effects of diet, including the use of functional foods, on consumer health and the prevention of non-communicable chronic diseases such as hypertension and obesity.
Sustainability is a key element, addressed through the development of low-impact processes and products and the valorization of agro-industrial waste and by-products as nutritionally and functionally valuable ingredients. Research activities also aim to reduce food waste and implement technologies for more sustainable food production.
The curriculum also includes training in agricultural economics, with a focus on agri-food system analysis, the economic sustainability of technological innovations, market dynamics, and strategies for balancing competitiveness, sustainability, and public health.
Food safety is approached through the One Health framework, which emphasizes the importance of ensuring the health of livestock and crops as a prerequisite for food security and consumer well-being. In this way, the PhD program prepares future experts to tackle global challenges related to health, sustainability, and food security.
Agricultural Chemistry: This curriculum focuses on soil chemistry and biochemistry, with particular emphasis on the soil–plant system in agricultural ecosystems for food production and in natural ecosystems. A central theme is the development of new technologies and biotechnologies to reduce the use of limited resources (water, soil, energy) and improve the efficiency of chemical inputs in agriculture (fertilizers and pesticides), while minimizing their environmental impact.
Research also addresses the fate of chemical pollutants in the environment and along agri-food chains, as well as the remediation of polluted or degraded soils using eco-sustainable methods. Sustainability is a cross-cutting priority, with activities including the development of low-impact primary production techniques, applications in precision and digital agriculture, and the use of plant biomass derived from cropping cycles to produce biomaterials such as sustainable food packaging.
The curriculum also addresses agricultural and food policy issues, exploring the impact of public policies on agricultural systems and the importance of optimal natural resource management. Strategies for improving resource use in agricultural systems are studied with the aim of balancing food production, economic sustainability, and environmental protection. The ultimate goal is to provide tools for more efficient and resilient agricultural management in the face of climate change and the growing global demand for food.
Course Objectives: PhD candidates in Soil and Food Sciences will receive advanced, interdisciplinary training, enabling them to tackle global challenges related to food production, environmental sustainability, and human health.
The primary objective is to provide a solid theoretical and practical understanding of the interactions between soil, plants, and food, highlighting the importance of soil chemistry and biochemistry as well as innovative technologies applied to food production. Candidates will learn how to optimize these systems to ensure safe, high-quality food while preserving the environment.
Another key goal is to develop skills that foster innovation in the agri-food sector, with a particular focus on sustainability. Doctoral researchers will be trained to design and implement solutions that minimize the environmental impact of food production, such as the adoption of more efficient natural resource management techniques and the valorization of agri-food by-products through sustainable technologies.
The program also aims to promote multidisciplinary research integrating biotechnology, chemistry, biological sciences, agronomy, and public health, preparing candidates to solve complex problems using holistic approaches. Strong emphasis will be placed on the ability to work across a broad range of topics (from food safety to human health) using advanced investigative methodologies.
Furthermore, the program prepares experts in natural resource management and agricultural policy, enabling them to assess the economic and environmental impacts of agricultural practices. The goal is to equip them with the tools to positively influence agricultural and food policies, contributing to more sustainable and resilient food production systems.
Finally, a central objective is to ensure food safety by addressing risks associated with food production and consumption. Candidates will be trained to apply an integrated One Health approach, which recognizes the interconnection between human, animal, and environmental health, essential to ensuring safe and healthy food for all.
Affiliation Areas and Scientific Fields
The main disciplinary areas of the PhD program include physical, chemical, biological, medical, and agricultural and veterinary sciences.
Career Opportunities
The PhD in Soil and Food Sciences trains highly qualified professionals capable of addressing current and future challenges related to the environmental, social, and economic sustainability of production systems, food quality and safety, and the protection of human health.
The strong multidisciplinary training acquired during the program opens a wide range of career opportunities in both the public and private sectors, in Italy and abroad.
One of the main career paths is in research and development, with opportunities in universities, public research institutes (such as CNR, CREA, ENEA), and European and international research centers. Numerous opportunities are also available in the private sector, particularly within agri-food, biotechnology, chemical, and pharmaceutical companies, where PhD graduates contribute to the development of new products, innovative processes, food processing and preservation technologies, and sustainable solutions for soil and natural resource management.
In the industrial context, the skills acquired allow graduates to work in technical and managerial roles in food and agricultural companies, fertilizer producers, feed manufacturers, agritech enterprises, and innovative start-ups. In these roles, they may focus on food quality and safety, traceability, certification, microbiological control, environmental sustainability, production cycle optimization, and by-product valorization in a circular economy framework.
PhD holders can also work in public administration and regulatory bodies at local, national, and European levels. They may contribute to policy-making in ministries (e.g., Agriculture, Health, Environment), environmental protection agencies, food and health authorities (such as EFSA), or international organizations such as FAO, WHO, and the European Commission, shaping policies and strategies in the areas of food, sustainability, soil security, and public health.
Another professional avenue is technical and scientific consulting. PhD graduates can provide specialized support to agricultural and livestock companies, food processors, service providers, public authorities, and laboratories in fields such as production quality improvement, soil and crop management, environmental monitoring, certification, and process innovation.
The program also prepares graduates for academic careers, including university teaching, postdoctoral research, and science communication activities. In an era where the links between health, diet, and the environment are central to public debate, knowledge transfer and science communication represent an increasingly important field.
Finally, the transition to a sustainable bioeconomy, the growing interest in regenerative agriculture, the digitalization of agricultural systems, and the global focus on diet quality and human health make the profile of a PhD graduate in Soil and Food Sciences increasingly strategic, sought-after, and central to innovation processes.