Description

The Master’s program in Physiology and Vegetable Production provides knowledge for dealing with the productive problems of vegetable production, applying its creativity and knowledge in order to develop innovative solutions designed to improve agricultural production processes, in an environmentally sustainable and ethically responsible framework. Thus, graduates are qualified to occupy positions in productive companies and public and/or private institutions involved in the production, sanitation and protection of vegetable species of commercial and/or agri-food interest. It also provides the tools required to perform university activities and work at agricultural research institutes and, if desired, to pursue a PhD.

Objectives

To provide advanced knowledge for the development of scientific-professional competencies in fields related to Vegetable Physiology and Production, including academic lines such as Plant Improvement, Post-Harvest Management, Vegetable Protection, Vinification, Enology and Viticulture.

Candidate Profile

Applicants must have a Bachelor’s or professional degree in Agronomy, Forestry Engineering, or another discipline related to the fields of study offered by this program.