MS Lebensmittelqualität und Chemie natürlicher Produkte

Mediterranean Agronomic Institute of Montpellier CIHEAM IAMM

Sitz

Frankreich

Studienformat

Campus

Kurssprache

Französisch

Studienbereiche

Chemie, Lebensmittelwissenschaft

Niveau

Master-Abschlüsse

Studiengebühren

Infos anfordern

Beschreibung des Programms

Increasing concern over issues on food and uses of natural products in the Mediterranean area has formed the basis for a Master’s of Science (M.Sc.) degree on “Food Quality and Chemistry of Natural Products”. The programme is chemistry oriented and aims at the specialisation of students in Food Quality concepts, Food Authenticity, various aspects of Natural Product Chemistry, and at the valorisation of Agrifood Renewable Sources for added value products. The postgraduate programme promotes expertise on quality control and various natural product applications as well as on high technology up-to-date laboratory instrumentation of analytical and preparative scope. The attainment of the M.Sc. degree qualifies them to successfully continue their doctorate studies and/or pursue an expert’s career in both the public and private sector.

Informationen über das Institut

Established in 1962, the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) is a Mediterranean intergovernmental organization composed of 13 Member States (Albania, Algeria, Egypt, France, Greece, Italy, Lebanon, Malta, Morocco, Portugal, Spain, Tunisia, and Turkey).

It operates through its 4 Institutes based in Bari (Italy), Chania (Greece), Montpellier (France), and Zaragoza (Spain), and the Headquarters based in Paris.

As a key player in multilateral cooperation in the fields of sustainable agriculture and fisheries, food systems, coastal and rural development, its missions revolve around four main objectives:

Protection of the planet by combating all forms of waste: waste of natural resources, food waste, and waste of knowledge and know-how

Food and nutrition security by boosting sustainable agriculture and food systems

Inclusive development by investing in new generations and fragile territories

Prevention of crises by managing tensions and working for the resilience of communities