MSc in Horticultural Engineering

1. The name of the master programme: Horticultural Engineering

2. Level of qualification obtainable in the master's programme and designation of professional qualification on the diploma

• level of qualification: master's degree (abbreviation: MSc)
• professional qualification: Horticulture Engineer

3. Field of study: Agriculture

4. Degrees accepted as prerequisites for admission to master's programmes

4.1. Full credit value can be considered: undergraduate degree in Horticultural Engineering.

4.2. The credits specified in section 9.3 may primarily be taken into account in the field of agricultural training for food engineers, agricultural engineers, environmental management agricultural engineers, IT and administrative agricultural engineers, crop production engineering, landscape architecture and horticultural engineering, forestry engineering, agricultural engineering for economic and rural development, agricultural engineering for rural development, viticulture and oenology engineering, nature conservation engineering, and, in the field of natural sciences, a basic degree in biology.

4.3. In addition, the credits specified in Section 9.3 may be considered for bachelor's and master's degree programmes, as well as programmes specified in Act LXXX of 1993 on Higher Education, which are accepted by the Credit Transfer Committee of the higher education institution based on a comparison of the knowledge serving as the basis for determining the credits.

5. The length of the programme: 4 semesters

6. Number of credits required to obtain a master's degree: 120 credits

• Orientation of the programme: balanced (40-60 percents)
• credit value assigned to the thesis: 25 credits
• Minimum credit value for continuous practical work placements outside the institution: 5 credits
• Minimum credit value for optional subjects: 6 credits

7. Classification of fields of study according to the uniform classification system for vocational training areas: 622/0812

8. The aim of the training and professional competences of the master’s degree

The aim of the programme is to train horticultural engineers who are familiar with and able to apply the latest scientific and horticultural practices and innovative technologies, and who are knowledgeable in the basic and social sciences necessary for the profession, as well as in the horticultural sector and related fields. A further aim of the master's programme is to provide training that practitioners in this specialized field of agriculture knowledge that is widely applicable in Europe. Graduates are qualified to develop horticultural production and the related knowledge base, provide expert advice, and carry out professional coordination. They are prepared to continue their studies in doctoral programmes.

8.1. Professional competencies to be acquired

8.1.1. Horticultural Engineer’s

a) knowledge

• System-level knowledge of the basic sciences related to horticulture (plant geography, ecology and nature conservation, plant physiology and molecular genetics) and agricultural sciences (reproduction and propagation biology, economic botany, horticultural and agricultural history, horticultural management, herbal medicine, ornamental plant science and dendrology, tree nurseries, fruit growing, viticulture and oenology, vegetable growing, plant protection).
• Knows and understands the basic concepts, interrelationships, and processes of food chain safety.
• Knows and understands the specific processes taking place in their field (the biological, technical, food chain safety, and legal conditions of agricultural management, as well as its social embeddedness) and the internal relationships within the field.
• Knows the plant health risks posed by quarantine and other non-native pests, as well as the international, European Union, and domestic organizational frameworks and legal regulations governing the structure and operation of the plant health control system designed to prevent their introduction and spread.
• Is aware of the domestic, European Union, and broader international context of the horticultural engineering profession (in terms of the social, agricultural, legal, economic, and commercial environment).
• Has detailed knowledge of the tools and methods used in horticultural practice and is aware of their legal regulation.
• Has detailed knowledge of the planning, implementation, and execution methods, rules, and related characteristics of the horticultural profession, both domestically and internationally.
• Is aware of the strategic role, activity elements, and interrelationships of R+D+I in the agricultural economy and policy of Hungary and the European Union.
• Possesses up-to-date knowledge of management theory and organizational management applicable to their field of activity, enabling them to develop health-promoting work organization.
• Is familiar with the specific research methods and abstraction techniques of the horticultural profession, as well as methods for developing the practical implications of theoretical issues.

b) competencies

• Able to apply modern practical methods and solutions in the field of horticulture, as well as important research directions and methodologies.
• Able to identify pests, pathogens, weeds, and their natural enemies that threaten plants, and to plan and implement integrated plant protection.
• Continuously monitors environmental protection, hygiene, food safety, food health, and occupational safety regulations, and complies with and enforces them.
• Suitable for managerial positions and for performing independent research and development tasks.
• Able to perform management tasks in horticulture and related fields, taking into account natural science, environmental, food chain safety, health and nature conservation, technological and economic aspects, and to develop and manage research and development programmes and projects.
• Able to synthesize interdisciplinary complex knowledge important from the perspective of horticultural science and to apply this knowledge creatively in the domestic and European Union environment in the fields of cultivation, sustainable environmental systems, and nature conservation.
• Able to ensure the conditions necessary for the implementation of specific activities, to continuously manage and monitor their implementation, and to organize this.
• Able to identify professional problems, approach them in a multifaceted, interdisciplinary manner, explore and formulate the detailed theoretical and practical background necessary for their solution, and actively participate in research aimed at this.
• Able to process knowledge transfer techniques and Hungarian and foreign-language publication sources in a comprehensive and analytical manner. 
• Able to effectively transfer knowledge in the fields of education and professional consulting.
• Able to coordinate horticultural production, research and development, and professional consulting activities after gaining specific professional experience.
• Able to form their own opinions and defend them in debates on general social, agricultural economic, and specialized issues related to the field.
• Able to use advanced knowledge transfer techniques in the field of horticulture in Hungarian and foreign languages, both in writing and orally, and able to participate in debates.
• Able to use modern IT tools in the horticultural sector and in the field of communication.

c) attitudes

• Takes a critical approach to scientific work related to their field of expertise.
• Possesses a high level of information processing and debating skills.
• Characterized by an open-minded approach to development and design, receptive to learning about and applying modern and innovative procedures.
• Motivated to continuously expand their knowledge base, apply new knowledge, and develop an ecological approach.
• Characterized by creativity, openness, initiative, empathy, tolerance, and cooperation.
• Forms opinions in a considered manner, keeping professional aspects in mind.
• Consistently represents and effectively communicates their opinions.
• Environmentally conscious behavior and a sustainability mindset.
• Ensures compliance with environmental and nature conservation regulations and is sensitive to nature and habitat protection.
• Recognizes and accepts the limitations and risks of their decisions due to the specific nature of their field.
• Law-abiding behavior characterizes their work, and they expect the same from their subordinates.
• They strive to understand and authentically communicate the comprehensive and detailed issues of their profession.
• Commitment, openness, and flexibility characterize their approach to solving practical problems and workplace situations.
• Committed to the values of human health.
• In his/her engineering work, he/she gives preference to environmentally friendly solutions that support the health of individuals and society.

d) autonomy and responsibility

• Capable of working independently and making decisions.
• Characterized by responsibility and professional accountability in their work and decisions.
• Accepts the consequences of their decisions.
• Makes decisions and performs their work with ethical awareness, representing the ethical issues of their profession.
• Feels responsible for the safety of food products produced with their involvement.
• Capable of compiling and implementing work plans and work programmes with a high degree of independence.
• An equal partner in cooperation between professional and specialist fields.
• Suitable for managerial tasks after acquiring sufficient experience.
• Capable of forming and independently managing a team or project.
• Analyzes the work (activities) and practical problems of the managed organization with scientific rigor and appropriate methods.
• Able to create the conditions for change and implement changes to modernize the organization's work.
• Takes responsibility for taking the initiative in establishing cooperation.

9. Characteristics of master training

9.1. Professional characteristics

9.1.1. The disciplines and fields of study that make up the programme and lead to professional qualification:

• fields of science that establish the interdisciplinary foundation of horticultural engineering (plant geography, ecology and nature conservation, natural resources, information systems, plant physiology, molecular genetics, plant protection biology, reproductive biology) 20-25 credits;
• modern methodological and technological innovations related to individual horticultural sectors (ornamental plant cultivation, mushroom cultivation, medicinal plant cultivation, fruit cultivation, grape cultivation, vegetable cultivation) modern methodological and technological innovations, species and variety knowledge that goes beyond the scope of the basic course and is up to date from a commercial point of view, marketing, economics, farm management and agricultural law related to horticulture, food chain safety, expert advice 40-56 credits;

9.1.2. Specializations recommended by institutions that are appropriate for the sectoral areas (ornamental plant cultivation, vegetable and mushroom cultivation, medicinal plant cultivation, fruit cultivation, grape cultivation) and specializations recommended by institutions that provide specific competencies related to the botanical and molecular biological scientific background of the sectors 8-16 credits.

9.2. The requirements of professional practice

The internship is a practical training period lasting at least four weeks, as specified in the training curriculum.

9.3. Minimum requirements for admission to the master's degree programme for holders of the degrees specified in sections 4.2. and 4.3.

The minimum number of credits required for admission to a master's programme different from the bachelor's programme is 84 credits in the following areas:

• 20-30 credits in basic natural sciences (mathematics, computer science, physics, chemistry, botany, plant physiology, plant genetics, and biotechnology)
• 28-44 credits in agriculture and other related foundational subjects (natural resources, plant cultivation, and soil science)
• General economic and management knowledge necessary for the cultivation and commercialization of horticultural plants (ornamental plants, medicinal plants, fruit-bearing plants, grapes, vegetable plants) 12-20 credits.

Admission to the master's programme requires that the student have at least 60 credits from previous studies in the listed areas of knowledge. Missing credits must be obtained in accordance with the study and examination regulations of the higher education institution.