 Atwater received his doctorate in 1869 in agricultural chemistry, his thesis was entitled "The Proximate Composition of Several Types of American Maize," in it he used variations of the proximate analysis system to analyze four varieties of corn.Afterwards, he continued his education for the next two years in Leipzig and Berlin, studying physiological chemistry and acquainting himself with the agricultural experiment stations of Europe.During his time there, Atwater studied under German physiologist and dietitian, Carl von Voit and worked alongside Voit's student, Max Rubner.