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Masters Degrees in Agricultural Chemistry

We have 13 Masters Degrees in Agricultural Chemistry

Masters degrees in Agricultural Chemistry encourage postgraduates to employ advanced techniques to explore the relationship between anatomical processes in plant and animal matter, and wider agricultural procedures.

Entry requirements normally include an undergraduate degree in a relevant field such as Chemistry or Environmental Sciences.

Why study a Masters in Agricultural Chemistry?

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The Master of Physical Land Resources has two specializations. Soil Science (organized by the Universiteit Gent) and Land Resources Engineering (organized by the Vrije Universiteit Brussel). Read more
The Master of Physical Land Resources has two specializations: Soil Science (organized by the Universiteit Gent) and Land Resources Engineering (organized by the Vrije Universiteit Brussel). During your training you acquire a profound knowledge of pedology, soil physics and chemistry, soil mineralogy, soil prospection and classification, statistics and computer science, climatology and meteorology. Depending on the chosen modules you can specialize in the fields of: land evaluation, soil fertility, soil-water management, etc.

This master offers

 Knowledge and skills which enable you to start and build a successfull career as scientist specialised in either Soil Science or Land Resources Engineering in a professional way.
 The ability to formulate hypotheses and design experiments to test them, report results and findings to both your peers and to a general public.
 You to learn to think analytically, synthetically, creatively and in a problem solving way
 The ability to work both autonomously and in a team.
 The ability to apply knowledge as required for the overall development policy of your country
 The skills to function in fundamental as well as in applied research at universities, research institutions and (other) government or private institutions and companies.

International Course Programme

This programme is one of the International Course Programmes supported by the Flemish Interuniversity Council - University Development Cooperation (VLIR-UOS). A limited number of scholarships is available for students coming from specific developing countries.

Structure

The Master of Science degree programme in Physical Land Resources is a two year, full time course.

The first year provides a fundamental basis in physical land resources, with a main subject in either Soil Science or Land Resources Engineering. The second year offers specialised courses in one of the two main subjects. The students have to prepare a dissertation. Successful completion of the programme leads to the award of an Master of Science degree in Physical Land Resources.
The course curriculum of the first year, and of the main subject in soil science of the second year is organised at the Ghent University, whereas all courses of the main subject in Land Resources Engineering of the second year are organised at the "Vrije Universiteit Brussel". Students in Land Resources Engineering have to reside in Brussels during the second year.

The academic year starts the last week of September. Students are expected to arrive in Gent ten days before the start of the programme. There are two examination periods, in January and in June respectively. For students who fail, there is a re-examination session in August-September.

Curriculum

For the specialization Land Resources Engineering the curriculum is available on http://www.vub.ac.be/en/study/physical-land-resources/programme

For the specialization Soil Science the curriculum is available on http://www.plr.ugent.be/main.htm#course

Student profile

You want to know what (a) soil is?
You want to know which factors and properties determine the soil suitability to be used for both agricultural and non-agricultural purposes and how this is established?
You want to know how the soil can be improved to suit specific applications?
You want to know how to address problems of degradation and desertification?
You want to know how to manage the land and how to protect it?
You want to know what the impact of the soil factor is in the dynamics of natural ecosystems and how this knowledge can be applied in the area of nature conservation?
You want to know what the soil teaches us about current environmental issues?
You want to know how soil and water management can be improved in the frame of sustainable agriculture?
You want to know how we can manage our scarce water supplies?

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Your programme of study. If you are interested in earth science, and environmental science but you want to specialise in the study of soil specifically the Aberdeen programme gives you in depth knowledge and a range of experts and alumni who consult at government level. Read more

Your programme of study

If you are interested in earth science, and environmental science but you want to specialise in the study of soil specifically the Aberdeen programme gives you in depth knowledge and a range of experts and alumni who consult at government level. Aberdeen is further supported by having the James Hutton Institute within the city limits, a notable institute specialising in soil science over the years known formerly the Macaulay Institute.

Soil Science is becoming increasingly important to our ability to sustain life on earth as we look at how to keep the soil clean from pollutants in water, air and polluting industries, pesticides and all sorts of changes to soil. There are also growing concerns that as the population increases and climate change also increases how do we farm in the future? The degree gives you all the skills and knowledge you need to work as a soil scientist either as a researcher, within government or regulation or as a consultant working with industry and other organisations devoted to soil science.

You learn about soil science, sustainability, land use planning, food security, GIS, and land use with intensive laboratory analysis from one of the top centres in the world for soil science. We also take you into the field to study specific situations and you are guided by our world renowned researchers in the environmental sciences. This is one of only a handful of Soil Science programmes with cutting edge technologies to help you analyse and study soil in depth. Soil science falls within agricultural sciences which were ranked No. 1 in the UK for research excellence (REF 2014) and the highly acclaimed Environmental Science disciplines which Aberdeen has made a name for itself in over the years.

Courses listed for the programme

Semester 1

  • Core Skills in Environmental Science
  • Global Soil Geography
  • Soils for Food Security
  • Applications for GIS

Semester 2

  • Environmental Analysis
  • Land Use and the Changing Environment on Deesside

Optional

  • Environmental Impact Assessment
  • Remediation Technology
  • Catchment Management
  • Ecological and Environmental Modelling

Semester 3

  • Project in Soil Science

Find out more detail by visiting the programme web page

Why study at Aberdeen?

  • Research at Aberdeen within agricultural and earth sciences is ranked No.1 (REF)
  • You study all methods of analysis and field work to understand the full range of issues within soil and land use which affect the ability to grow crops
  • One of our team developed the award winning 'Cool Farm Tool.' Dr John Hillier developed this to calculate greenhouse gas. The tool is used by known brands such as Marks and Spencer, Costco and Heinz

Where you study

  • University of Aberdeen
  • 12 Months or 24 Months
  • Full Time or Part Time
  • September start

International Student Fees 2017/2018

Find out about international fees:

  • International
  • EU and Scotland
  • Other UK

Find out more about fees on the programme page

*Please be advised that some programmes also have additional costs.

Scholarships

View all funding options on our funding database via the programme page and the latest postgraduate opportunities

Living in Aberdeen

Find out more about:

Your Accommodation

Campus Facilities

Find out more about living in Aberdeen and living costs



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About the Master’s Degree. MP. 2. is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the. Read more

About the Master’s Degree

MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the University of Burgundy - Franche-Comté and AgroSup Dijon. This master aims at training future researchers and managers of the food and wine science and industry.

Indeed, today several factors influence and explain the dynamism of employment of researchers and managers in the field of the food science and food-processing industries:

  • the increase of the regulations and the control of agro-industries,
  • the changes of uses and technologies in the production and the elaboration of food,
  • the energy transition
  • Urgent need of innovation to meet the challenge to feed the whole planet in very close future.

Course content

The topic of the main courses of the first year of this international master will be the consumer’s perceptions of food and introduction to food and wine physical chemistry, microbiology and food processes. Then students will rapidly focus their courses (lectures, tutorials, practicals and projects) in biotechnology, analytical chemistry, physical chemistry, microbiology, mass transfer, food processes. Back to Dijon in the second year, the students have to choose an option to specialize in microbiology and microbiological processes or in physicochemistry applied to food and wine science. Finally they will have to perform a six months research internship in a laboratory (in France or in a foreign country) to validate a master thesis.

During the second semester of the first year all the students have to perform an international mobility in another European university through an Erasmus learning agreement.

Program description

Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program. This list is based on the current organization and may change year to year in response to new needs in the food industry:

  • 1st year (60 credits)
  • 1st year, first semester (30 credits)

UE1-Toolbox (project management, statistics, mathematics, french-english, visits….)

UE2- Chemosensory perception, emotions, memory and food choices

UE3- Perception and sensory evaluation

UE4- Microbiology and Microbiological processes

UE5- Chemistry and Physical chemistry

 

  • 1st year, second semester (30 credits)

Units to be choose through a learning agreement with academic European partners through:

Analytical chemistry, biotechnology, bioinformatics, chemistry, microbiology, heat and mass transfer, physical chemistry, food technology and processing…..

 

  •  During the 1st year, students carry out a 2 months internship in a research laboratory or an industry.

 

  • 2nd year (60 credits)
  • 2st year, first semester (30 credits) students have to choose an option (1 or 2) to specialize in microbiology and microbiological processes (option 1) or in physical chemistry (option 2)

 

Option1:  New insigths in microbiology and food processes

UE1: Toolbox and project management

UE2A: Microbiology applied to food safety: pathogens and flora alterations

UE3A: Interactions and adaptations of microorganisms to their environments

UE4A: Food and wine design by the mean of microbiology

UE5A: Food processes and emerging technologies

 

Option1:  New insights in chemistry and physicochemistry for food design

UE1: Toolbox and project management

UE2B: Food and wine analysis

UE3B: Food and wine stability

UE4B: Food design by the mean of physicochemistry

UE5B: Chemistry and toxicology applied to food safety

 

  • 2st year, second semester (30 credits)

UE6: Training

During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis

 

About the University

The University “Bourgogne Franche – Comté” has been ranked 2nd best French University in the field of Food Sciences (Shangaï, 2017). Most of the lecturers and scientists involved in the Master’s program are members of the Food and Microbiological Processes research unit (UMR PAM). The PAM Research Centre plays a major role in scientific and technological advances in the field of food and wine. The joint scientific focus of all the members is to understand the physical, chemical, and biological phenomena that determine food quality with the ambition of developing new products and new food processes. In addition to the pedagogical team, international invited lecturers will be involved.

Funding and tuition fees

As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from I-SITE UBFC, ERASMUS, French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche - Comté (25 grants in 2017).

Entry requirements

Applicants must hold a Bachelor’s Degree or equivalent (180 ECTS) in biology, food science, chemistry, physical chemistry or engineering science. Those having completed a Master’s Degree or equivalent (240 ECTS) related to biology, chemistry or physical chemistry can enter directly in the 2nd year.

Candidates should have good English proficiency (B2 required).

Career  

This Master’s Degree aims at providing students with job-relevant competencies and skills for a career as research project leader in academic laboratories, research institutes or R&D departments of international companies. The expertise will be in the field of microbiology and microbiological processes, chemistry and physical chemistry applied to food and wine science. Students will be encouraged to perform a PhD after this master degree

More Information

Facebook: https://www.facebook.com/AgrosupInternational/

LinkedIn: https://www.linkedin.com/company/11457379

YouTube: https://www.youtube.com/user/agrosupdijon



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Food scientists integrate and apply fundamental knowledge from multiple disciplines to ensure a safe, nutritious, sustainable and high quality food supply, and to establish scientifically sound principles that guide policy and regulations pertaining to food on a global scale. Read more

Food scientists integrate and apply fundamental knowledge from multiple disciplines to ensure a safe, nutritious, sustainable and high quality food supply, and to establish scientifically sound principles that guide policy and regulations pertaining to food on a global scale.

Since its inception in 1969, the Food Science Program at UBC has been a leader in providing opportunities for advanced study and research in Food Chemistry and Biochemistry, Process Science, Microbiology, Safety and Toxicology, Biotechnology, Quality Evaluation and Wine Biotechnology.

What makes the program unique?

The innovative research conducted by UBC Food Science faculty members and students has led to national and international recognition in the form of awards and collaborations with research centres and universities both in Canada and around the world. 

The program is uniquely situated in a Faculty that focuses on education and research to address issues around food, nutrition & health, and the responsible use of finite land and water resources to ensure a sustainable and safe food supply. In addition to laboratories equipped for chemical, analytical, molecular biology and microbiological (including Biosafety level 2) based research on food, the program houses pilot plant and sensory evaluation facilities for research requiring food-grade specifications.

Students can also access research facilities at UBC, such as the Laboratory of Molecular Biophysics, BioImaging Facility and Michael Smith Laboratories, as well as through collaborations with other institutions including Agriculture & Agri-Food Canada and the Department of Fisheries & Oceans.

Career options

Graduates with an MSc degree in Food Science from our program have rewarding careers as quality assurance technicians or managers in the food industry, as instructors or researchers at universities, colleges and government research centres, and as technicians in analytical laboratories.

Some graduates have gone on to obtain a Ph.D. degree in food science, while others have pursued further education in fields such as business administration, education, human kinetics, human nutrition and law.



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The Master of Food Science (MFS) program was launched in 2007 with a focus to prepare students for professional work in the food industry or government. Read more

The Master of Food Science (MFS) program was launched in 2007 with a focus to prepare students for professional work in the food industry or government. Since its inception, the MFS program has trained up to 30 graduate students per year.

After completing two semesters of course work, the program culminates with a 15‑week summer practicum in which the students get hands-on experience, working on a project in an industry or government setting. Throughout the years students have helped local, national and international food sectors to solve problems and provide advances in food safety, risk assessment, product development, sensory analysis and process validation studies.

Many of our alumni have commented that the combination of courses and practicum in this program has helped them to develop skills required for the current job market. In consultation with students, alumni and industry, the program continues to evolve, incorporating current topics relevant to the food sector.

What makes the program unique?

MFS program is the only program in Canada to offer a one-year, non-thesis Master of Food Science degree. The program is unique in combining graduate level courses with a high quality practicum experience.

Every year a number of practicum sites either hire or extend their student’s contract. Although not all practicums result in an offer for post-graduation employment, some employers use their professional networks to refer graduates to their colleagues within the food sector.

Career options

Our graduates are hired by local and international companies and government agencies in positions of Quality Assurance Coordinator, Quality Control Manager, Technical Director, Research and Development Specialist, Product Design Specialist, Regulatory and Scientific Affairs Specialist, Process Scientist and Consultant. A few graduates have pursued further studies towards a Ph.D. degree. You are encouraged to visit our Linkedin website to meet some of our graduates.



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A collaboration between the Faculty of Land and Food Systems and Faculty of Forestry, the inter-faculty Soil Science Graduate Program offers opportunities for advanced study and research leading to MSc and PhD degrees. Read more

A collaboration between the Faculty of Land and Food Systems and Faculty of Forestry, the inter-faculty Soil Science Graduate Program offers opportunities for advanced study and research leading to MSc and PhD degrees.

Research focus

Areas of study include biometeorology, forest nutrition and nutrient cycling, mycorrhizal ecology, soil biology, soil quality and fertility, soil-plant interactions, ecosystem services, land an water systems.

Career options

Graduates of the soil science degree program often obtain positions with government or the private sector. Some graduates decide to continue in the area of research and academia with various universities and colleges. Examples of where some graduates are employed:

  • Agriculture and Agri-Food Canada
  • BC Ministry of Forests
  • Canadian Forest Service
  • Consultant
  • Associate Professor, University of Guelph
  • Associate Professor, Yale University
  • Associate Professor, University of Northern BC
  • Environment Canada
  • Assistant Professor, University of Bengukulu, Indonesia
  • Assistant Professor, University of Venda for Science and Technology, South Africa


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Research degrees are ideal for those wishing to study for a PhD and/or those aiming to improve their laboratory and practical skills. Read more

Course summary

Research degrees are ideal for those wishing to study for a PhD and/or those aiming to improve their laboratory and practical skills. Students wishing to study for a PhD must identify a project supervisor with whom they work to develop a project outline.

Key features

-Intensive period of independent laboratory based training

Career opportunities

Possible careers include: academic/research positions; pharmaceutical industry; biotech companies; environmental agencies; entrepreneurship; patent or science communication

The University welcomes research degree applications in the following areas:

-Biochemistry and cell biology
-Biosensors
-Cancer
-Computational biology
-Ecology, conservation and environmental policy
-Environmental biotechnology and sustainability
-Forensic science
-Immunology
-Kidney disease and diabetes
-Metabolic disease
-Microbiology
-Neuroscience
-Pharmacology

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MPhil supervision covers a number of research topics supported by research active academic staff. Read more
MPhil supervision covers a number of research topics supported by research active academic staff. Our broad range of research areas relate to land use, natural resources and environmental change; rural planning, community governance and resilience; rural change, culture and wellbeing; and rural economy, enterprise and innovation.

Areas of research include:
-Impact and implications of ‘local-global’ processes and relationships for rural areas
-Characteristics and performance of rural businesses and households
-Rural governance
-Demographic ageing and social change
-Living with environmental change

Opportunities are available for postgraduate research in the following areas:

Land use, natural resources and environmental change

-Multifunctional land use and the evolving role of small farms
-Land use and food security
-The management and governance of natural resources
-Agri-environment policy
-Environmental valuation and choice modelling
-Access to land for outdoor recreation and leisure
-Protected areas management

Rural planning, community governance and resilience

-Relationship between rural development policy and communities in a changing political landscape
-Rural policies and the role of communities in policy development
-Neo-endogenous or networked rural development
-Rural housing and trends in counter-urbanisation
-Community asset management
-Rural partnerships and stakeholder relationships
-Community resilience

Rural change, culture and wellbeing

-Perceptions of rurality
-Rural social change
-The role of rural women
-The needs of a changing rural community
-Wellbeing and quality of life
-Rural social capital
-Social exclusion and rural poverty
-Changing perceptions of farming

Rural economy, enterprise and innovation

-Rural enterprise and its economic contribution
-Innovation and entrepreneurialism
-Networks and knowledge exchange
-The nature and needs of rural enterprise
-Technological adoption and innovation in agriculture
-Linkages between urban and rural economies
-Business collaboration and networking
-Expertise and knowledge exchange
-Social and community enterprise
-The green economy

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MPhil supervision covers a number of topics supported by research active academic staff. We conduct research in all areas of food and society, including subjects which require collaboration between the social and natural sciences, and translate research into policy recommendations. Read more
MPhil supervision covers a number of topics supported by research active academic staff. We conduct research in all areas of food and society, including subjects which require collaboration between the social and natural sciences, and translate research into policy recommendations.

Our research primarily involves food systems, food consumption and food marketing:
-Consumer studies in food, food provisioning and behaviour change
-Perceived risk associated with food and food production
-Food supply chains and territorial development
-International political economy of food and agriculture
-Risk-benefit communication
-Acceptance of novel food and technologies within the value chain

Opportunities are available for postgraduate research in the following areas.

Understanding and measuring societal and individual responses to risks and benefits
-Food, nutrition and healthy dietary choices
-Sustainable consumption and the reduction of food waste
-Food safety and authenticity throughout the supply chain
-Emerging food technologies

Developing new methodologies for assessing socio-economic impacts of food risks and communication strategies and other public health interventions related to food choice
-Systematic review
-Evidence synthesis
-Systems thinking
-Bayesian networks
-Rapid evidence assessment

Employing qualitative and quantitative methodologies to understand attitudes and behaviours related to food
-Microbiological food hazards
-Personalised nutrition
-Food authenticity
-Societal and consumer responses to emerging food production technologies
-Behaviour change in relation to food
-Food waste

Stakeholder analysis and effectiveness of public engagement
-Research agenda setting
-Policy and governance, in the area of emerging food technologies
-Food and agricultural policy issues

Integrating social and natural science into the development of predictive models of food security to provide evidence for policy translation in the agrifood sector.
-Bayesian networks
-Systems thinking

Delivery

We offer a number of different routes to a research degree qualification, including full-time and part-time supervised research projects. We attract postgraduates via non-traditional routes, including mature students and part-time postgraduates undertaking study as part of their continuing professional development. Off-campus (split) research is also offered, which enables you to conduct trials in conditions appropriate to your research programme.

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The Rome Business School’s. Master in Agribusiness Management. Read more

The Rome Business School’s Master in Agribusiness Management is the ideal academic course for professionals seeking a world-class degree programme in these disciplines, leading to a successful global career in the agro network field (production, seed and crop, harvest and stock in agriculture, market of commodities, food supply chain, food and wine business).

With the Rome Business School’s international perspective, the programme offers a unique learning experience and a global professional exposure, enabling participants to study in one of the best cities of the world or online. The programme’s quality teaching and networking services all contribute to make it the perfect fit for anyone who is looking to rise to the top in the world of farming, food production, or in the start-up agribusiness system.

Objectives

In particular, on completing the programme, participants will be able to:

- Understand the characteristics and trends of the agri-food market and the role played by the farmers, industrialists, and their representatives in the organizations.

- Recognize the intersection of agribusiness with other areas of economic and social concern, such as economic development and new ways of production and business diversification (organic farming, biofuel, biogas, circular economy, etc…).

- Identify and manage the characteristics of the main food businesses and develop effective managerial strategies.

- Develop a comprehensive business plan for agri-food corporations.

- Utilize the most advanced marketing techniques to promote businesses and organizations.

- Manage the financial dimensions related to agricultural activities.

- Understand and utilize project management techniques for agricultural businesses.

- Manage the agri-food supply chain.

- Learn about the start-up ecosystem related to agribusiness.

- Master the use of new technologies within farmer or industrialist organizations and the most advanced production tools and channel.

- Learn about the international organizations operating in the agribusiness sector and the international policies and support linked to this economic sector.

- Meet farmers or food producers that changed their companies by taking new and radical approaches.

Structure (12 months)

The Rome Business School’s Master’s Degree in Agribusiness Management is structured in:

- 6 months of Lectures + Additional Activities

- 6 months of project work

- Company visits



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