Courses / Faculty of Arts and Humanities

PhD in Food Heritage: Cultures and Identities

General Objectives of the Course

Provide in-depth knowledge, supported by academic research:
- Food Heritage (PA) as an expression of multiculturalism and identity markers open to acculturations;
- Relevance of the PA in terms of Heritage and Cultural Legacy and its many cultural manifestations;
- Contribution of Social and Human Sciences for a more comprehensive knowledge of food, almost always studied/researched at the doctoral level, under mono-disciplinary perspectives.
Skills:
-high-level research in an emerging interdisciplinary area and in need of structured academic approaches;
-Transfer of the theoretical and practical knowledge, necessary for economic development, the promotion and protection of heritage and local and global identities, from the academic community to the business sector and the civil community .
Results: producing original and innovative research, able to contribute to the advancement of interdisciplinary research on Food Culture, the development and growth of the cultural, tourist, business and industrial markets

Admission Requirements

The following are eligible to apply for this study cycle: a) Holders of a master's degree, or its legal equivalent; b) Holders of a bachelor's degree, those who have an academic or professional resume of particular relevance that is recognized by the Academic Board of the Faculty of Arts and Humanities as attesting to the ability to complete this study cycle; c) those who have an academic or professional resume of particular relevance that is recognized by the Academic Board of the Faculty of Arts and Humanities as attesting to the ability to complete this study cycle
The recognition referred to in points b) and c) above only allow access to the study cycle leading to a PhD, and does not confer the equivalence of a bachelor's or master's degree, or the recognition of same.

Candidates should check the admission requirements available on this site, in addition to the information provided here.

Professional Goals

The training provides professionals in nutrition and/or those with bachelor's or master's degree in any area a high level expertise in the interdisciplinary area of Food Culture.

Mode of Study

Face-to-face

Teaching / Evaluation language(s)

Portuguese Language

Examination Regulations, Assessment and Grading

As assessment is a pedagogical activity inseparable from the teaching process, its aim is to establish the students' competencies and knowledge, their critical sense, ability to recognize and resolve problems, as well as their written and oral presentation skills. Students may only register for exams for classes they are currently registered for under the terms of number 6 of article 4 of the University of Coimbra Pedagogical Policy. The following are examples of assessment items: Oral or written exams, written or practical work, individual and group projects that may require an oral defense, as well as class participation. Assessment for each class may include one or more of the above mentioned items. Grading is based on a scale of 0 to 20 and a grade of 10 is required to pass. Whenever assessment includes more than one item, the final grade is calculated by taking into account the relative weight of each item according to a formula published in the course outline under the terms of number 2 of article 7 of the UC Pedagogical Policy.

Learning Objectives and Intended Skills

The interdisciplinary profile of this program provides students the diverse knowledge, skills and competences, of which we highlight as essential:
- the knowledge and ability to analyze the main types of sources: written (handwritten and printed), oral, iconographic and digital on Heritage Food;
- the ability to interpret and analyze the "documentation/legislation" of interest for the recognition of the status of Food Heritage;
- the ability to produce a dialogue on inter and transdisciplinarity in the field of Food Studies;
- understand and carry out innovative projects on the Studies of Food and Food Heritage;
- understand how food practices reflect and shape social, ethical and moral roles, behaviors and identities.

Course Coordinator(s)

Carmen Isabel Leal Soares
csoares@fl.uc.pt

Claudete Carla Oliveira Moreira
claudete@fl.uc.pt

Recognition of Prior Learning

According to the Credits for Previous Learning and Work Experience Policy of the University of Coimbra.

Qualification Requirements and Regulations

The legal framework for the qualification is established by the decrees: Decree-Law no 74/2006, 24th March, in its current wording; Ordinance nº 782/2009, 23rd July.

Graduation Requirements

Earning 240 ECTS that include a public defense of an original dissertation.

Access to Further Studies

Post-doctoral research.

Study Programme

Food Heritage: Cultures and Identities

Academic year
2023-2024

Course Type
3rd Cycle Studies

DGES Code: 5927

Qualification Awarded: Doutor

Duration: 4 Year(s)

ECTS Credits: 240.0

Annual Fee: 1425.0

Applications

Call for Applications

3rd Cycle Course

Calendar

1st Semester: Start date: 11-09-2023
End date: 16-12-2023
2nd Semester: Start date: 05-02-2024
End date: 23-05-2024

Accreditations

Agência de Avaliação e Acreditação do Ensino Superior: 2021-07-31 a 2025-07-30
Direcção Geral de Ensino Superior: Nº Registo: R/A - Cr 240/2015; 2015-09-07