This master's program is an original educational opportunity that provides scientific and research training in the field of fruticulture, and it responds to the major changes occurring in the field of fruticulture, changes that require continuous modernization in aspects such as plant material, cultivation techniques, and crop protection, among others.
Its fundamental objective is to train specialized researchers in advanced techniques in the field of fruticulture, provide and transmit scientific and technical knowledge applied to this field, as well as introduce its students to the basic fundamentals of research, preparing them for their future careers.
Regulated profession: No
Doctorates providing access:
Completing the Advanced Research and Production Techniques in Fruticulture Master's Program entitles its graduates to continue their academic education in a PhD program. It also forms graduates capable of starting their careers in R&D departments at enterprises in the agricultural sector.
Fruticulture, which includes citriculture, plays a very significant role in Spain's agricultural sector. Therefore, this program fulfills a need by businesses, competent public administrations in agriculture, public and private research centers, and by society for graduates from schools of agronomic engineering and other similar programs.
The tremendous changes occurring in the field of plant production, and specifically in fruticulture, with new techniques for more efficient cultivation, techniques for obtaining and selecting new patterns and varieties, new techniques for crop protection, international certification on fruit production, etc., are arousing great interest in the sector, which is demanding trained professionals in this field, and up until now no graduate program had existed either at this University or any other nearby that addressed these issues simultaneously.
Moreover, consumers are increasingly demanding healthier food with greater nutritional and sensory properties, food that has been obtained in a transparent process and certified during its production, especially in the use of agrochemicals and other techniques that ensure the quality of the resulting food, the sustainability of the production system, and the health of farm workers.