The Master's degree in Biology and Agrosciences at Montpellier covers a wide range of courses in life sciences applied to the fields of agronomy and agrosciences, ranging from plant biology, their interactions with the abiotic and biotic environment, and plant experimentation, or Microorganism-Host Interaction Biology, to Biotechnology and Process Engineering for the food and non-food processing of Agricultural Resources. Teachers, researchers, and scientists in the field of biology and agrosciences, which is particularly rich in Montpellier, are heavily involved in the educational management, organization, and teaching of this Master's program, one of the characteristics of which is its strong research focus.
The Master's degree in Biology and Agrosciences is jointly accredited by the University of Montpellier and the Institut Agro de Montpellier. Biologists trained through this Master's program will also be able, at the interface between research and development, to acquire either the skills to become a high-level researcher or those of a Master's-level engineer who can quickly adapt to the industrial world.
The scientific fields covered by the Master's degree in Biology and Agricultural Sciences include plant sciences, microbiology, the environment, bioengineering, and bioprocesses, combining a wide range of skills, from biochemistry, molecular and cellular biology, to ecophysiology and microbial ecology, physiology and integrative biology, and biotechnology and process engineering. This Master's program draws on the research strengths of the Montpellier site:
- one of the two hubs, along with the Île-de-France region, where most of the research effort in plant science is concentrated,
- a continuum of laboratories working in fields ranging from plant biology to the study of interactions between microorganisms and their hosts, whether plants or animals, as demonstrated by the emergence of a Microorganism-Host Interactions network,
- A strong food processing sector that includes research teams working in the fields of microbiological product quality, food safety, biological traceability, and process engineering.
Bringing together research expertise in these three areas at a single site opens up exceptional opportunities for pursuing a Master's degree based on scientific research.
The Master's degree in Biology and Agrosciences trains competent executives in research, diagnosis, intervention, and education in the fields of Plant Sciences, Microbiology, Biotechnology, and Bioprocesses in the broadest sense, including:
- plant biology: functional plant biology at different levels of approach, functional genomics, plant adaptation to the environment, ecophysiology, plant-microorganism interactions, translational biology for tropical plants of interest, plant biotechnologies;
- functional microbiology and microbial ecology: interactions between microorganisms and their hosts (humans, animals, plants), control and management of communicable diseases, whether emerging or not, of environmental, food, vector, animal, or plant origin, place and role of microorganisms in natural and anthropized environments;
- biotechnology and nanobiotechnology: tools for diagnosis and detection for traceability purposes (medical, agricultural, food, etc.);
- Food and environmental bioengineering: food science, food processing and preservation, process engineering for business and competitiveness, qualitative and quantitative management of agricultural resources.
Since September 2022, the Master's in Biology and Agrosciences has also offered a track in "Plant and Microbiological Sciences for the Agro-environment" (short title "Plants and Microbes") as part of the IDIL program, which is even more focused on an individual supervised research program, with instruction in English and an emphasis on multidisciplinarity.
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