Master’s Course

Master’s CourseStudents will be awarded the Master of Science (M.Sc) on completion of a satisfactory thesis. Students are also required to complete a four-semester course over a two-year period.

The course consists of lectures, practicals, seminars, and tutorials. Students must obtain 30 credits with a minimum pass grade of 60%. The Master’s course curriculum is presented in Table 1.

Table 1. The Master’s Course Curriculum

Code* Subject Credit Term**
I(A) II(S) III(A) IV(S)
C01 Master’s Thesis Research I 6 6    
C02 Master’s Thesis Research II 6     6
C03 Seminar in a Specified Field I 2 2      
C04 Seminar in a Specified Field II 2   2    
C05 Seminar in a Specified Field III 2     2  
  (Subtotal) (18)        
P01 Agricultural Problem-Based Learning I 1 1      
P02 Agricultural Problem-Based Learning II 1     1  
  (Subtotal) (2)        
M01 Fundamentals of Agricultural Sciences I (Basic Statistics) 2 2      
M02 Fundamentals of Agricultural Sciences II (Advanced Statistics) 1   1    
M03 Biological Resources : Utilization and Conservation 2 2      
M04 Soil and Water Environment 2 2      
M05 Current Topics in Agriculture and Food Environment 1 1      
M06 Agricultural English I - Presentation Skill 1 1      
M07 Agricultural English II - Paper Writing Skill 1 1      
M08 Special Lecture on International Development I 1   1    
M09 Special Lecture on International Development II 1   1    
M10* International Rural Development 2 2      
M11* Rural Survey Methodology 2 2      
M12** Advanced Technology in Agriculture 2 2      
M13** Food Science and Food Systems 2 2      
  (Subtotal) (20)        
S01 Agricultural Bioresource Sciences 2   2    
S02 Animal & Marine Bioresource Sciences 2   2    
S03 Forest and Forest Products Sciences 2   2    
S04 Bioproduction Environmental Sciences 2   2    
S05 Agronomy and Environmental Sciences 2   2    
S06 Agricultural and Resource Economics 2   2    
S07 Molecular Biosciences 2   2    
S08 Systems Biology 2   2    
S09 Applied Molecular Microbiology and Biomass Chemistry 2   2    
S10 Food Science & Biotechnology 2   2    
  (Subtotal) (20)        
J01 Business Japanese I 1     1  
J02 Business Japanese II 1     1  
  (Subtotal) (2)        
  Total 62        
*C: compulsory subjects = 5 subjects (18 credit units); M: module subjects =10 credit units selected from a total of 13 subjects (20 credit units); S: specialized subjects = compulsory and particular to each department (2 credit units).
** Detailed schedule will be announced later.
*** A = Autumn term; S = Spring term

An outline of the Master’s course subjects is given in Table2. Compulsory subjects consist of the thesis (12 credits) and laboratory seminars (6 credits); module subjects of 10 credit units from a total of 13 subjects; and specialized subjects (2 credits) of one specific subject (2 credits) given by the department to which the student belongs.

Table 2. Preponderant features of the Master’s course subjects

  Aim Lecture methods Choice Professors Required
Compulsory subjects Research practice Conventional form 5 subjects Laboratory Prof. 5 (18 credits)
Module subjects Improvement of basic academic abilities focusing on agricultural administration and rural development Block module 13 subjects Special team 10 credits
Cross-cutting or interdisciplinary research
Specialized subjects Improvement of expertise Block module 10 subjects Your Depts. 1 (2 credits)

Lectures are given in a block module format. Each semester comprises three blocks, each of which includes 1 to 2 module subjects.

The topic of the thesis research is specified after discussion with your supervisor. Students must submit their master thesis in English to the appropriate examination board in the department consisting the teaching staff. Students are required to give an oral presentation of the thesis during the spring semester of the second year. A committee will evaluate overall performance based on a report by the department committee. Satisfactory performance will lead to an award of the Master of Science from Kyushu University.


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