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.
Agricultural Chemistry offers a range of specialisms, such as developing chemical compounds for pest control in relation to crops, or exploring mechanisms for agricultural machinery and technology through utilisation of bioenergy. Agricultural chemists also test compounds for negative or positive effects on plants, livestock, and humans.
Careers in this field include employment in government or private food agencies, consultancy in food management firms, or research positions in conservation and wildlife programmes.
If research is suited to your interests, you may even wish to progress to further study at PhD level, branching into fields such as environmental science or chemical technology.
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.
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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 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.
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:
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
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…..
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
During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis
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.
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).
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).
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
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.
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.
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.
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.
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.
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.
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.
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.
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:
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.
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.
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