Siirry suoraan sisältöön

Bachelor of Engineering, Agri-food Engineering

Tutkinto:
Tekniikan ammattikorkeakoulututkinto

Tutkintonimike:
Insinööri (AMK), Bio- ja elintarviketekniikka

Laajuus:
240 op

Tutkinto-ohjelman nimi

Bachelor of Engineering, Agri-Food Engineering

Koulutusala

Engineering, manufacturing and construction
The classification of the educational field is based on the international ISCED classification used by the Ministry of Education and Culture.

Suuntautumisvaihtoehdot

No specialisation lines.

Tutkinto, tutkintonimike ja sen tuottama kelpoisuus

Bachelor of Engineering

Tutkinnon taso

The degree programme leads to a higher education degree which is a first cycle Bachelor-level degree in the European Higher Education Area (EHEA). According to the eight-level classification of the European Qualifications Framework (EQF) and National Qualifications Framework (NQF), the degree represents level 6.
The description of the level of the Degree is included in the Statute, at
http://www.finlex.fi/fi/laki/alkup/2017/20170120

Valintaperusteet ja erityiset pääsyvaatimukset

Eligibility for studies at a university of applied sciences is stipulated in the Universities of Applied Sciences Act 932/2014.
The selection criteria are specified in the data of the Degree Programme at www.opintopolku.fi and www.seamk.fi/haku
On the websites, application and instructions are in English language for the degree programmes taught in English.

Tutkintovaatimukset ja -säännökset

Please see the Degree Regulations of Seinäjoki University of Applied Sciences.

Tutkintosääntö ja arviointiasteikot

The assessment scale of 1 to 5 was prepared in accordance with the scale below. It is also used assess competencies based on prior learning.
Please see the Degree Regulations of Seinäjoki University of Applied Sciences.
Link

Opintojen rakenne

In accordance with the Universities of Applied Sciences Act, the studies in the Agri-food engineering Degree Programme (240 ECTS) consist of basic studies, vocational studies (58 ECTS), studies in sustainable management in agri-food business (25 ECTS), internships promoting professional skills (20 ECTS), elective studies (10 ECTS), and a final thesis (15 ECTS). The extent of the annual studies is 60 ECTS. The recommended time to complete the programme is four years.
Studies are divided into themes each academic year, as follows:
- first year: scientific knowledge and learning chemical and microbiological laboratory skills and hygienic working practices
- second year: process management agricultural studies,
- third year: know-how in food process faciliators and sustainable management
- fourth year: the year of development, professional internship and quality deepens, thesis
In addition, Seinäjoki University of Applied Sciences offers free-choice studies e.g. alternative studies in the own degree programme and courses offered in other degree programmes and on CampusOnline can be selected.
The extent of the thesis is 15 ECTS. The aim of writing the thesis is to show the student’s knowledge in the profession through a certain research topic. The student chooses the thesis topic according to his/hers interests, career plan and employment goal.

The curriculum includes five seams permeating through the studies and extending over them. They are based on SeAMK’s reports, studies and strategy, as well as on the national and international recommendations and regulations related to education provided by universities of applied sciences.
- The Information Search seam strengthens the student’s professional and field-specific information search skills throughout the studies.
- The Internationalization seam secures the improvement of the student’s international competencies during their studies.
- The studies corresponding to the Entrepreneurship seam help the student understand the central and growing role of entrepreneurship in society.
- The Sustainable Development seam makes the student aware of social responsibility and helps them understand the diversity of sustainable development as a working life skill.
- The seam of Career Guidance helps the student recognize their competencies and own strengths. It also includes working life knowledge, job search skills, and lifelong learning.
Students have the opportunity to include multidisciplinary, working life-oriented project studies in their personal curricula (FramiPro).

Tutkinto-ohjelman koulutuksen sisältö

Teaching in the Agri-food Engineering Degree Programme is based on the natural scientific applications and the integration of natural science competences with modern engineering. The Alternative Advanced Studies in the Degree Programme (20 ECTS) deepen the student's competence in food processing faciliators. Advanced studies are selected during the second study year.
The food systems sector is global business, and e.g. Finnish food industry is internationally competitive. The food processing industry in Finland is the most competitive of all industry branches in Finland even if it is fourth biggest industrial branch in it's country. Finnish expertise in the field is among the best in the world, and the industry will continue in Finland despite globalization activities in production.

Kompetenssit

Competencies are extensive knowledge entities, or combinations of the individual’s knowledge, skills, and attitudes. They describe qualifications, performance potential, and the ability to cope with professional duties.
Common/general competencies are fields of know-how common to different Degree Programmes, but their special characteristics and importance may vary between professions and work assignments. General competencies form the basis for professional activities, cooperation, and the development of expertise. According to Arene’s (Rectors' Conference of Finnish Universities of Applied Sciences) recommendations, general competencies include learning skills, ethical competence, cooperation skills, innovation skills, and internationalization skills. In addition to the above-mentioned competencies, entrepreneurial skills and quality management skills are emphasized in the degree studies of SeAMK as competencies common to all.
Degree programme-specific competencies form the basis for the development of the student’s professional expertise.

Pedagoginen toimintamalli ja oppimisympäristö

The constructivist theory of learning emphasises the active role of students and their own experiences in their education, which helps them to understand what is being taught. The teacher acts as facilitator of the learning process.

Characteristics of learning:

1. Students set their own learning objectives, e.g. Personal Study Plan.
2. The information to be learned is connected to students' world of experiences, work and working environment.
3. Open communication between the students and teacher is nurtured to deepen the understanding of the information to be learned and to evaluate learning experiences.
4. The process of learning is emphasised in the studies, not merely objectives and contents.
5. Together with the teachers, students monitor and evaluate their own learning and the learning of their peers. Learning is systematically developed based on feedback. The feedback is discussed together with the students, and they lead the development of the learning situations.

Teaching involves the use of various topic-related, applied methods. The variety of teaching methods is used in the programmes to support students' professional development, readiness for the working world and professional expertise. Students attend lectures, engage in independent information acquisition, work in projects, work online, do practical assignments and exercises, and participate in co-operative learning.

Ahot-menettelyt

The RPL procedure means the identification and recognition of the student’s previously acquired learning. The student has the opportunity to apply for the recognition of their competencies if the competencies correspond to the learning goals of the Degree Programme. The identification process is closely connected with the preparation of the student’s personal curriculum and is updated during personal counselling discussions.
The identification and recognition practices are presented in the RPL Instruction of SeAMK. It specifies how recognition of competencies is applied for, how the application is processed, and how the student is informed of it. The instruction lists the RPL contact persons of each Degree Programme, who counsel students on matters related to the process.
In the assessment of prior learning, for example the following evidence is used:
– certificates on training programmes with similar content and other training programmes
– testimonials and further clarifications by an employer
– interviews of the student
– written and oral exams or reports
– functional or written assignments or other evidence
– presentations, portfolios
The final project/thesis and the Maturity Test cannot be submitted to the RPL procedure.
Within a degree program, responsible for RPL are the head of the department, the student adviser, and when needed, the teacher of the course in question. Their task is to inform the student of the recognition and assessment process, to discuss the Personal Study Plan with the student, and to guide the student in the demonstration of prior learning.
Project studies and the final thesis are not a part of RPL.
According to the degree regulation, prior learning of a subject expires in ten years.
Assessment is course-specific, defined by the teacher in question. Assessment methods are an exam (written or oral), practical work, a laboratory test, a field test or equivalent.

Työssäoppiminen ja harjoittelu

The Agri-food Engineering degree programme includes one internship (5 months) in the spring of the third study year. In the spring of the second study year, the project studies can be completed either as a variety of assignments in the laboratories of SeAMK or alternatively in food related companies in Finland and globally.
The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.

Ammatillinen osaamisprofiili

Engineers in agri-food work in key positions in food system business. Graduated from the programme may work as supervisors, experts in quality control, in production and product development or design in the food industry and services. The key sectors in food system is food industry (meat, ready-to-eat, bakery, confectionery, dairy and beverage industries), food technology manufacturers and ingredients manufacturers. There are possible positions in inspection, supervision and teaching in both municipalities and governmental bodies. These studies are also a base for entrepreneurship.
Typical positions for Agri-food engineers are supervisors, and experts, product developers, production designers, production supervisors, health inspectors, quality controllers, product managers, product development managers, or production managers. Most industrial positions require skills in automation and digitalisation. The job situation for engineers is stable and the future looks bright.

Kansainvälisyys

ach student has the possibility to study in our international partners’ higher education institutions. This is also actively encouraged.
The international exchange students study together with Finnish students. The courses can be implemented in part or in full in English. Some of the courses are co-implemented with the Degree Programme in Food Processing and Biotechnology and Automation Engineering. The international and multicultural perspective and vision are centrally included in the study modules. The requirements and contents of the degree programme are internationally comparable and international teaching materials are being used in the courses.

Jatko-opintokelpoisuus

After three years of work experience, the student will be eligible for further studies for a Master’s Degree in the field in question.

Valmistumisen edellytykset

Please see the Degree Regulations of Seinäjoki University of Applied Sciences and instructions for graduates at Intra.

Opiskelumuoto

Studying is a full-time with young student education.

Koulutuspäällikkö / Vastuuyliopettaja

Mr Jarmo Alarinta, 040 830 2450, jarmo.alarinta(at)seamk.fi

Opinto-ohjaaja

Mrs Sarita Ventelä, GSM +358 40 680 7640, email: sarita.ventela(at)seamk.fi
Mrs Eija Putula-Hautala, GSM +358 40 830 3953, e-mail: eija.putula-hautala(at)seamk.fi

Harjoittelun koordinointi

Mr Matti-Pekka Pasto, GSM +358 40 868 0100, e-mail: matti-pekka.pasto(at)seamk.fi

Kansainvälisen opiskeluvaihtojakson koordinointi

Tiina Välimäki, 040-830 4127, tiina.valimaki(at)seamk.fi, Coordinator, Outgoing student exchanges to Europe
Maria Loukola, 040-830 2240, maria.loukola(at)seamk.fi, Coordinator, Incoming and outgoing student exchanges outside Europe

Opiskelijapalvelut

Tel. +358 20 124 5055, studentservices@seamk.fi

Bachelor of Engineering, Agri-Food Engineering , full time studies

Ilmoittautumisaika

14.11.2022 - 15.01.2023

Ajoitus

23.01.2023 - 30.04.2023

Laajuus

4 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Ilmari Äijö
  • Merja Kyntäjä
  • Matti-Pekka Pasto
Vastuuhenkilö

Ilmari Äijö

Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

Upon completion of the course, the student will
- be able to name the most important processes in the food industry
- be able to assess the stability of the factors affecting food
- be able to develop food preservation methods in the industrial food processes.
- be able to assess the effects of process phases on the product quality
- be able to understand from the point of view of of the importance of the reducing of process phases from the point of view of the quality of the foods and economic profitability.

Sisältö

Ambient-temperature processing
- size reduction
- mixing and forming
- separation and concentration of food components
- irradiation
- high-pressure processing
- minimal processing
Processing bu application of heat
- blanching
- pasteurisation
- heat sterilisation
- evaporation and distillation
- dehydration
- baking and roasting
- frying
Processing by removal of heat
- chilling
- freezing
- freeze drying
Post-processing operations
- coating
- packaging

Oppimateriaalit

Fellows, P. J. (2009). Food processing technology: Principles and practice. Woodhead Publishing.
Opettajan materiaalit

Opetusmenetelmät

Luennot ja harjoitustyöt

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä: 108 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of unit operations of food processing, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned

Arviointimenetelmät ja arvioinnin perusteet

Tehtävät ja tentti

Esitietovaatimukset

Packaging Technology
Food Microbiology and Process Hygiene

Ilmoittautumisaika

16.04.2022 - 12.10.2022

Ajoitus

24.10.2022 - 26.02.2023

Laajuus

5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Sarita Ventelä
Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

Upon completion of the course, the student is able to interpret and explain basic chemical phenomena. The student is able to use the periodic table and other most common chemistry tables. The student is able to write and read reaction equations and calculate related calculations. The student is able to calculate the concentrations of mixtures and knows the factors that affect the balance of a chemical reaction. The student is able to distinguish acids and bases from each other on the basis of chemical structure and knows the properties of acids and bases and is able to perform basic calculations related to them. The student is able to classify organic hydrocarbon compounds into their own functional groups and name the most important reactions in organic chemistry.

After laboratory practices the student:
- is able to work in the chemical laboratory
- know safe and careful working practices in the chemical laboratory
- be familiar with the different methods of analysis in the chemical laboratory
- be able to develop and evaluate report about received test results and on the basis of its analysis.

Sisältö

The course includes both an inorganic and organic chemistry phenomena:
- periodic table
- elements, atoms and ions
- chemical bonding
- identifying and writing formulas for chemical compounds
- reading and writing reaction equations
- acids, bases, pH, neutralization
- oxidation and reduction
- electrochemical voltage series
- chemical calculations
- functional groups of organic chemistry and naming criteria
- basic reactions of organic compounds

Contents of the laboratory practices:

- Titration, spectrophotometric and chromatographic methods
- Writing reports and calculations in analytic and organic chemistry

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.

Arviointikriteerit, hyvä (3)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.

Ilmoittautumisaika

16.04.2022 - 12.10.2022

Ajoitus

24.10.2022 - 18.12.2022

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Paikat

16 - 30

Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Christopher Hudson
Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

Students are able to
- act appropriately in different presentation and group communication situations
- analyse and assess communication skills as part of professional development
- apply and follow the SeAMK instructions of written work

Sisältö

- analysis of communication styles
- presentation skills and interaction (in service situations)
- group communication skills (conversational skills, giving and receiving feedback, meeting procedures, document standards, minutes of a meeting, memoranda)
- reporting instructions of written work (referencing, correct language, templates, Urkund)

Oppimateriaalit

- material assigned by the teacher (will be specified when the course begins)
- online material

Opetusmenetelmät

Scheduled contact classes
Lectures, tutorials and discussions
Peer group learning
Written assignments
Reading and writing comprehension exercises

Opiskelijan ajankäyttö ja kuormitus

The total workload of the course is 81h comprising:

15 x 2 hour scheduled contact classes requiring:
- active participation;
- group work and peer learning;
- individual tasks.

51h hours of independent studies requiring:
- flipped learning tasks
- presentation preparation
- TED talk field-related comprehension exercises
- Field related written tasks

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

- Satisfactory (2-1):
The student is able to communicate in a sender-oriented way. He/she is not able to take the objective, recipient or situation into consideration sufficiently. The structure of the text is disconnected and illogical and argumenting is one-sided and scarce. Illustration is limited and impractical. The student is able to assess his/her communication only from the viewpoint of the sender of the message.

Arviointikriteerit, hyvä (3)

- Good (4-3)
The student is able to take the objective, situation and recipient into consideration in most parts. He/she is able to maintain interactive communication and recognise the culturally-bound character of communication to some exten. The structure of the text is mainly clear and consistent and argumenting is versatile and convincing. Illustration is appropriate. The student is able to assess his/her communication realistically for the most part.

Arviointikriteerit, kiitettävä (5)

- Excellent (5)
The student is able to take the objective, situation and recipient into consideration in an excellent and convincing way. He/she can act responsibly and in accordance with agreed procedures. Interaction in communication is skillful. He/she is able to recognise the culture-bound character of communication. The text is logic, clear, coherent and argumenting is solid, multi-perspective and convincing. He/she is able to illustrate his/her presentation appropriately, effectively and purposefully. The student is able to assess his/her communication in a versatile and realistic way with regard to purpose, recipient and professional field.

Arviointimenetelmät ja arvioinnin perusteet

- Teacher assessment (continuous)
- Peer assessment (presentation)
- Active participation in (and attendance of) contact lessons
- Timely completion of homework assignments

Students should attend 80 % of the contact lessons. The minimum attendance 50%. If missing more than 20 % of contact hours, the student will automatically receive a lowered final grade.

Esitietovaatimukset

Edeltäviä opintoja ei tarvita

Ilmoittautumisaika

03.06.2022 - 12.10.2022

Ajoitus

24.10.2022 - 18.12.2022

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Neil Mac Laverty
Opiskelijaryhmät
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

Students are able to
- act appropriately in different presentation and group communication situations
- analyse and assess communication skills as part of professional development
- apply and follow the SeAMK instructions of written work

Sisältö

- analysis of communication styles
- presentation skills and interaction (in service situations)
- group communication skills (conversational skills, giving and receiving feedback, meeting procedures, document standards, minutes of a meeting, memoranda)
- reporting instructions of written work (referencing, correct language, templates, Urkund)

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

- Satisfactory (2-1):
The student is able to communicate in a sender-oriented way. He/she is not able to take the objective, recipient or situation into consideration sufficiently. The structure of the text is disconnected and illogical and argumenting is one-sided and scarce. Illustration is limited and impractical. The student is able to assess his/her communication only from the viewpoint of the sender of the message.

Arviointikriteerit, hyvä (3)

- Good (4-3)
The student is able to take the objective, situation and recipient into consideration in most parts. He/she is able to maintain interactive communication and recognise the culturally-bound character of communication to some exten. The structure of the text is mainly clear and consistent and argumenting is versatile and convincing. Illustration is appropriate. The student is able to assess his/her communication realistically for the most part.

Arviointikriteerit, kiitettävä (5)

- Excellent (5)
The student is able to take the objective, situation and recipient into consideration in an excellent and convincing way. He/she can act responsibly and in accordance with agreed procedures. Interaction in communication is skillful. He/she is able to recognise the culture-bound character of communication. The text is logic, clear, coherent and argumenting is solid, multi-perspective and convincing. He/she is able to illustrate his/her presentation appropriately, effectively and purposefully. The student is able to assess his/her communication in a versatile and realistic way with regard to purpose, recipient and professional field.

Esitietovaatimukset

Edeltäviä opintoja ei tarvita

Ilmoittautumisaika

14.11.2022 - 22.02.2023

Ajoitus

06.03.2023 - 30.04.2023

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Jouni Björkman
Opiskelijaryhmät
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in modeling thermal and electrical phenomena
- be able to analyze the thermodynamic properties of materials and solid bodies with equilibrium models
- be able to interpret thermal and electrical laws as approximate empirical descriptions
- is able to analyze electrostatic interactions between electric fields and charged particles
- be able to solve even complicated DC circuits
- be able to identify electricity production and transmission processes, such as the use of three-phase power, transformer, generator and induction motor operation
- be able to evaluate his/her skills on thermal and electrical physics and apply his/her expertise in the subsequent advanced studies

Sisältö

- Basics of thermal physics
- Electrostatics
- Direct current
- Alternating current
- Basics of magnetism

Oppimateriaalit

Benson: University Physics. Revised Edition (Wiley)
Upadhyaya: University Physics, ebook (Himalaya Pub. House)
Bhat: University Physics, ebook (Alpha Science International)
Technical formulas, reference book (Tammertekniikka)
Lecture notes

Opetusmenetelmät

Lectures and exercises. Independent studying.

Harjoittelu- ja työelämäyhteistyö

None

Toteutuksen valinnaiset suoritustavat

None

Opiskelijan ajankäyttö ja kuormitus

Total work load 80 h. Scheduled studies 24 h, autonomous studies 56 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a satisfactory extent the basic concepts and methods of both electricity and thermal physics. The student is able to apply electricity and thermal physics to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of electricity and thermal physics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of electricity and thermal physics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned

Arviointimenetelmät ja arvioinnin perusteet

Final examination

Ilmoittautumisaika

14.11.2022 - 22.02.2023

Ajoitus

06.03.2023 - 30.04.2023

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Ae Nimeämätön
Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in modeling thermal and electrical phenomena
- be able to analyze the thermodynamic properties of materials and solid bodies with equilibrium models
- be able to interpret thermal and electrical laws as approximate empirical descriptions
- is able to analyze electrostatic interactions between electric fields and charged particles
- be able to solve even complicated DC circuits
- be able to identify electricity production and transmission processes, such as the use of three-phase power, transformer, generator and induction motor operation
- be able to evaluate his/her skills on thermal and electrical physics and apply his/her expertise in the subsequent advanced studies

Sisältö

- Basics of thermal physics
- Electrostatics
- Direct current
- Alternating current
- Basics of magnetism

Oppimateriaalit

Benson: University Physics. Revised Edition (Wiley)
Upadhyaya: University Physics, ebook (Himalaya Pub. House)
Bhat: University Physics, ebook (Alpha Science International)
Technical formulas, reference book (Tammertekniikka)
Lecture notes

Opetusmenetelmät

Lectures and exercises. Independent studying.

Harjoittelu- ja työelämäyhteistyö

None

Toteutuksen valinnaiset suoritustavat

None

Opiskelijan ajankäyttö ja kuormitus

Total work load 80 h. Scheduled studies 24 h, autonomous studies 56 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a satisfactory extent the basic concepts and methods of both electricity and thermal physics. The student is able to apply electricity and thermal physics to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of electricity and thermal physics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of electricity and thermal physics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned

Arviointimenetelmät ja arvioinnin perusteet

Final examination

Ilmoittautumisaika

02.06.2022 - 07.09.2022

Ajoitus

05.09.2022 - 16.10.2022

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Virpi Masonen
Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

Students know some basic vocabulary, grammar and phrases of the Finnish language. After the course, they are able to tell and write about themselves using simple expressions and to communicate in simple everyday situations. Furthermore, students are acquainted with Finland as a country and also have a better understanding of the Finnish way of life.

Sisältö

This course provides students with an introduction to Finland and the Finnish language and culture:
- greetings, basic phrases, numbers
- introducing and telling about oneself (name, address, age, country, nationality, language skills), family and housing
- some expressions of time (weekdays, months, seasons, telling time)
- weather
- basic vocabulary (e.g. numbers, time, family, home, weather)
- simple everyday situations, e.g. telling about oneself, shopping and asking prices (Level A1)
- grammar, e.g. personal pronouns, possessive construction, verb conjugation, question and negative sentence, partitive case, genitive, local cases, consonant gradation
- main features of the spoken language
- basic information about Finland and Finnish culture.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows some vocabulary and polite phrases learnt during the course. He can use simple constructions but mistakes can impede comprehension. The student can communicate in some everyday situations when helped. Other languages strongly influence the pronunciation. The student can tell only a few main facts about the country and its culture.

Arviointikriteerit, hyvä (3)

The student knows the most of the vocabulary and polite phrases learnt during the course. He can use simple constructions almost without mistakes. He manages independently in most everyday situations. The pronunciation is mainly understandable. The student knows detailed facts widely - although some false information might appear - and is therefore relatively well acquainted with the country and its culture.

Arviointikriteerit, kiitettävä (5)

The student knows the vocabulary and polite phrases learnt during the course. He can use simple constructions making hardly any mistakes. He manages independently and fluently in everyday situations. The pronunciation is close to that of a native speaker. The student knows precise and detailed facts and is well acquainted with the country and its culture.

Esitietovaatimukset

No prerequisites

Ilmoittautumisaika

02.06.2022 - 13.09.2022

Ajoitus

05.09.2022 - 16.10.2022

Laajuus

3 op

Virtuaaliosuus (op)

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Viivi Heikura
Opiskelijaryhmät
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

Students know some basic vocabulary, grammar and phrases of the Finnish language. After the course, they are able to tell and write about themselves using simple expressions and to communicate in simple everyday situations. Furthermore, students are acquainted with Finland as a country and also have a better understanding of the Finnish way of life.

Sisältö

This course provides students with an introduction to Finland and the Finnish language and culture:
- greetings, basic phrases, numbers
- introducing and telling about oneself (name, address, age, country, nationality, language skills), family and housing
- some expressions of time (weekdays, months, seasons, telling time)
- weather
- basic vocabulary (e.g. numbers, time, family, home, weather)
- simple everyday situations, e.g. telling about oneself, shopping and asking prices (Level A1)
- grammar, e.g. personal pronouns, possessive construction, verb conjugation, question and negative sentence, partitive case, genitive, local cases, consonant gradation
- main features of the spoken language
- basic information about Finland and Finnish culture.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows some vocabulary and polite phrases learnt during the course. He can use simple constructions but mistakes can impede comprehension. The student can communicate in some everyday situations when helped. Other languages strongly influence the pronunciation. The student can tell only a few main facts about the country and its culture.

Arviointikriteerit, hyvä (3)

The student knows the most of the vocabulary and polite phrases learnt during the course. He can use simple constructions almost without mistakes. He manages independently in most everyday situations. The pronunciation is mainly understandable. The student knows detailed facts widely - although some false information might appear - and is therefore relatively well acquainted with the country and its culture.

Arviointikriteerit, kiitettävä (5)

The student knows the vocabulary and polite phrases learnt during the course. He can use simple constructions making hardly any mistakes. He manages independently and fluently in everyday situations. The pronunciation is close to that of a native speaker. The student knows precise and detailed facts and is well acquainted with the country and its culture.

Esitietovaatimukset

No prerequisites

Ilmoittautumisaika

14.11.2022 - 22.02.2023

Ajoitus

06.03.2023 - 30.04.2023

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Virpi Masonen
Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

Students are more confident in using Finnish. After the course, they are able to tell and write about their daily life by using simple expressions and to communicate in everyday situations, such as ordering food and drinks at a restaurant or telling about their daily lives and travelling. They extend their knowledge of the basic vocabulary, grammar and typical structures of the Finnish language. They are further acquainted with the Finnish way of life.

Sisältö

Students are able to communicate in simple everyday situations e.g.:
- ordering food and drinks in restaurant
- telling about their daily lives and hobbies
- asking the way, telling about places and explaining directions in daily life
- travelling (Level A1)
- grammar e.g. verb conjugation, partitive case, more about consonant gradation, some typical sentence types.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows some vocabulary learnt during the course. He can use simple sentences but mistakes can impede comprehension. He can communicate in some everyday situations when helped. He understands slow and clearly articulated speech to some extent and he recognizes the topic of written texts and understands some words and expressions in them. The student is able to write short and simple texts, but mistakes impede comprehension. Other languages strongly influence the pronunciation.

Arviointikriteerit, hyvä (3)

The student knows the most of the vocabulary learnt during the course. He can use simple sentences making a few mistakes. He manages independently in the most everyday situations, mistakes do not impede comprehension. He understands most of the normal speed speech and the content of written texts. He is able to write mainly understandable texts while still making some mistakes. The pronunciation is mainly understandable.

Arviointikriteerit, kiitettävä (5)

The student knows the vocabulary learnt during the course. He can use simple sentences making hardly any mistakes. He manages independently and fluently in everyday situations. He understands normal speed speech and the content of written texts and he can write understandable texts, which may contain minor mistakes.The pronunciation is close to that of a native speaker.

Esitietovaatimukset

Finnish 1

Ilmoittautumisaika

01.09.2022 - 18.09.2022

Ajoitus

29.08.2022 - 16.10.2022

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Raine Kauppinen
Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

- The student is able to use the current office software, different online services and online learning environment.
- The student is able to apply basic IT skills in new hardware and software environments

Sisältö

- introduction to office software
- word processing
- standard for written work in SeAMK
- document standard
- spreadsheet calculation
- calculation models
- diagrams
- presentation graphics
- content and structure of presentations
- presentation settings
- use of online services
- cloud services
- video conferencing as a tool

Oppimateriaalit

Internet tutorials, teacher's material

Opetusmenetelmät

Contact teaching, online teaching, independent assignments.

Opiskelijan ajankäyttö ja kuormitus

Total work load of the course: 80 h

Sisällön jaksotus

- introduction to office software
- word processing
standard for written work in SeAMK
document standard
- spreadsheet calculation
calculation models
diagrams
- presentation graphics
content and structure of presentations
presentation settings
- use of online services
cloud services
video conferencing as a tool

Arviointiasteikko

Hyväksytty/hylätty

Arviointikriteerit, tyydyttävä (1)

The student is able to identify different ways of using the most common office software and online services. The student knows the basic use of office software.

Arviointikriteerit, hyvä (3)

The student recognises different ways of using office software and online services and understands their operating principles and use as tools in his/her own work. The student knows how to use office software in different situations.

Arviointikriteerit, kiitettävä (5)

The student recognises different ways of using office software and online services and understands their operating principles. The student is able to apply office software and online services in different situations independently and efficiently.

Arviointimenetelmät ja arvioinnin perusteet

Assignments, computer exercises, computer exam

Esitietovaatimukset

Edeltäviä opintoja ei tarvita

Ilmoittautumisaika

11.08.2022 - 25.09.2022

Ajoitus

29.08.2022 - 16.10.2022

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Alpo Anttonen
Opiskelijaryhmät
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

- The student is able to use the current office software, different online services and online learning environment.
- The student is able to apply basic IT skills in new hardware and software environments

Sisältö

- introduction to office software
- word processing
- standard for written work in SeAMK
- document standard
- spreadsheet calculation
- calculation models
- diagrams
- presentation graphics
- content and structure of presentations
- presentation settings
- use of online services
- cloud services
- video conferencing as a tool

Oppimateriaalit

Internet tutorials, teacher's material

Opetusmenetelmät

Contact teaching, online teaching, independent assignments.

Opiskelijan ajankäyttö ja kuormitus

Total work load of the course: 80 h

Sisällön jaksotus

- introduction to office software
- word processing
standard for written work in SeAMK
document standard
- spreadsheet calculation
calculation models
diagrams
- presentation graphics
content and structure of presentations
presentation settings
- use of online services
cloud services
video conferencing as a tool

Arviointiasteikko

Hyväksytty/hylätty

Arviointikriteerit, tyydyttävä (1)

The student is able to identify different ways of using the most common office software and online services. The student knows the basic use of office software.

Arviointikriteerit, hyvä (3)

The student recognises different ways of using office software and online services and understands their operating principles and use as tools in his/her own work. The student knows how to use office software in different situations.

Arviointikriteerit, kiitettävä (5)

The student recognises different ways of using office software and online services and understands their operating principles. The student is able to apply office software and online services in different situations independently and efficiently.

Arviointimenetelmät ja arvioinnin perusteet

Assignments, computer exercises, computer exam

Esitietovaatimukset

Edeltäviä opintoja ei tarvita

Ilmoittautumisaika

14.11.2022 - 15.01.2023

Ajoitus

09.01.2023 - 26.02.2023

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Juha Yli-Hemminki
Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

The student is able to
- explain the character of project work and determine when the project work model is useful
- present the basic knowledge and skills on the basis of which he/she can participate in project work and project planning
- explain concepts connected with projects, content of a project plan, project time planing and supervising (life circle)
- present tasks connected with the different phases of the project cycle

Sisältö

- concepts and methods of project work
- project phases and process
- project plan (time, resource and cost planning)
- project organisation and interest groups
- changes, risks and problems in project work
- project communication and reporting
- concluding a project

Oppimateriaalit

Lecture material

Opetusmenetelmät

Lectures

Opiskelijan ajankäyttö ja kuormitus

80h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student can name and can define the central concepts which describe Project and Project management. Student can define basic skills required for working as part of Project team. Student can explain different phases of the project cycle.

Arviointikriteerit, hyvä (3)

The student can explain the central concepts which describe Project and Project management. Student can explain well different phases of the project cycle and can define skills required for working as part of Project team. Student has basic Project work skills.

Arviointikriteerit, kiitettävä (5)

The student can name and define very well the central concepts of Project and Project management. Student can explain very well different phases of the project cycle and can define skills required for working as part of Project team. Student has Basic Project work skills.

Arviointimenetelmät ja arvioinnin perusteet

Exam and practical work

Esitietovaatimukset

Aikaisempia opintoja ei tarvita

Ilmoittautumisaika

16.04.2022 - 12.10.2022

Ajoitus

24.10.2022 - 18.12.2022

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Jyrki Parkkinen
Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in modeling mechanical phenomena
- be able to build and solve physical models that describe different mechanical phenomena
- be able to interpret a physical model as an approximate description of the real world phenomenon
- be able to analyze the motion of solid bodies and fluids, and to understand the empirical nature of the physical science
- be able to evaluate his/her skills on mechanics and apply his/her expertise in the subsequent advanced studies

Sisältö

- Kinematics
- Newton's laws
- Work, power, energy, impulse
- Linear momentum
- Rotary movement
- Mechanics of solids and fluid

Oppimateriaalit

Benson, University Physics. Revised Edition (Wiley)
Upadhyaya, University Physics, ebook (Himalaya Pub. House)
Bhat, University Physics, ebook (Alpha Science International)
Technical Formulas, reference book (Tammertekniikka)
Lecture notes

Opetusmenetelmät

Lectures and excercises, independent studying

Harjoittelu- ja työelämäyhteistyö

None

Toteutuksen valinnaiset suoritustavat

None

Opiskelijan ajankäyttö ja kuormitus

Total work load 80 h. Scheduled studies 24 h, autonomous studies 56 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a satisfactory extent the mechanical basic concepts and methods, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of mechanics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of mechanics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Arviointimenetelmät ja arvioinnin perusteet

Final examination

Ilmoittautumisaika

16.04.2022 - 12.10.2022

Ajoitus

24.10.2022 - 18.12.2022

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Jouni Björkman
Opiskelijaryhmät
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in modeling mechanical phenomena
- be able to build and solve physical models that describe different mechanical phenomena
- be able to interpret a physical model as an approximate description of the real world phenomenon
- be able to analyze the motion of solid bodies and fluids, and to understand the empirical nature of the physical science
- be able to evaluate his/her skills on mechanics and apply his/her expertise in the subsequent advanced studies

Sisältö

- Kinematics
- Newton's laws
- Work, power, energy, impulse
- Linear momentum
- Rotary movement
- Mechanics of solids and fluid

Oppimateriaalit

Benson, University Physics. Revised Edition (Wiley)
Upadhyaya, University Physics, ebook (Himalaya Pub. House)
Bhat, University Physics, ebook (Alpha Science International)
Technical Formulas, reference book (Tammertekniikka)
Lecture notes

Opetusmenetelmät

Lectures and excercises, independent studying

Harjoittelu- ja työelämäyhteistyö

None

Toteutuksen valinnaiset suoritustavat

None

Opiskelijan ajankäyttö ja kuormitus

Total work load 80 h. Scheduled studies 24 h, autonomous studies 56 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a satisfactory extent the mechanical basic concepts and methods, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student is familiar with the concepts and methods of mechanics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student is familiar with the concepts and methods of mechanics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Arviointimenetelmät ja arvioinnin perusteet

Final examination

Ilmoittautumisaika

16.04.2022 - 12.10.2022

Ajoitus

24.10.2022 - 30.04.2023

Laajuus

5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Merja Kyntäjä
  • Tiina Laitila
Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.

Sisältö

Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.

Arviointikriteerit, hyvä (3)

The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.

Arviointikriteerit, kiitettävä (5)

The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.

Ilmoittautumisaika

02.09.2022 - 12.10.2022

Ajoitus

24.10.2022 - 30.04.2023

Laajuus

5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Tiina Laitila
Vastuuhenkilö

Tiina Laitila

Opiskelijaryhmät
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.

Sisältö

Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.

Arviointikriteerit, hyvä (3)

The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.

Arviointikriteerit, kiitettävä (5)

The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.

Ilmoittautumisaika

16.04.2022 - 07.09.2022

Ajoitus

29.08.2022 - 14.10.2022

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Samu Palander
  • Juha Tiainen
  • Anna Tall
Vastuuhenkilö

Samu Palander

Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

The student knows the origin of Finnish food and the northern environmental production conditions and possibilities to be able to combine this knowledge with future studies on processes of primary production, food industry, trade and services. The student can identify changes in the food chain in action in recent years and understand the importance of change in the future. The students also get familiar with circular economy and bioeconomy, especially the role of Finnish nature and forest.

Sisältö

-Finnish food system and its operating environment
-circular economy and bioeconomy as concepts
-the most typical by products of food chain and forests

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student masters the key principles of bioeconomy and Finnish food system and can compare them to the systems of the student’s own country. Satisfactory completion of the course requires that the student has successfully written and reported all the given tasks and completed an examination which focuses on the general principles of food system and bioeconomy.

Arviointikriteerit, hyvä (3)

The student masters the main principles of Finnish food system and bioeconomy in most parts

Arviointikriteerit, kiitettävä (5)

The student masters the main principles of Finnish food system and bioeconomy in all parts can explain the role of these in a global perspective and is able to make assessments of future perspectives.

Ajoitus

06.03.2023 - 01.05.2023

Laajuus

3 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Samu Palander
  • Juha Tiainen
  • Anna Tall
Vastuuhenkilö

Samu Palander

Opiskelijaryhmät
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

The student knows the origin of Finnish food and the northern environmental production conditions and possibilities to be able to combine this knowledge with future studies on processes of primary production, food industry, trade and services. The student can identify changes in the food chain in action in recent years and understand the importance of change in the future. The students also get familiar with circular economy and bioeconomy, especially the role of Finnish nature and forest.

Sisältö

-Finnish food system and its operating environment
-circular economy and bioeconomy as concepts
-the most typical by products of food chain and forests

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student masters the key principles of bioeconomy and Finnish food system and can compare them to the systems of the student’s own country. Satisfactory completion of the course requires that the student has successfully written and reported all the given tasks and completed an examination which focuses on the general principles of food system and bioeconomy.

Arviointikriteerit, hyvä (3)

The student masters the main principles of Finnish food system and bioeconomy in most parts

Arviointikriteerit, kiitettävä (5)

The student masters the main principles of Finnish food system and bioeconomy in all parts can explain the role of these in a global perspective and is able to make assessments of future perspectives.

Ilmoittautumisaika

29.08.2022 - 01.12.2022

Ajoitus

27.03.2023 - 31.03.2023

Laajuus

2 op

Yksikkö

SeAMK International Business

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Business Administration, DP in International Business
  • Bachelor of Engineering, Agri-food Engineering
  • Bachelor of Engineering, Automation Engineering
Opettaja
  • Jaana Liukkonen
Opiskelijaryhmät
  • AE22B
    Bachelor of Engineering, Automation Engineering, remote
  • AE22A
    Bachelor of Engineering, Automation Engineering
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies
  • IB22C
    Tradenomi (AMK), International Business
  • IB22B
    Tradenomi (AMK), International Business
  • IB22A
    Tradenomi (AMK), International Business

Tavoitteet

1. Understanding the user-centric problem-solving method and its usability in development tasks
2. Analysing the development task
3. Understanding the customer problem
4. Defining the development task
5. Concepting
6. Getting customer feedback
7. Group work skills

Sisältö

For day programmes the course is a one-week intensive course. The students will not take part in other SeAMK courses during it. During the SeAMK Innovation week, the students will solve real working life problems in multidisciplinary student teams by means of the design thinking method. In accordance with the method, the students will focus on both customer and business perspectives. The Innovation Week results in a tried-and-tested solution concept.
For students in multimodal study programmes, an online course is arranged.

Arviointiasteikko

Hyväksytty/hylätty

Arviointikriteeri, hyväksytty/hylätty

A personal learning assignment and group development assignment

Esitietovaatimukset

None.

Ilmoittautumisaika

29.08.2022 - 01.12.2022

Ajoitus

27.03.2023 - 31.03.2023

Laajuus

2 op

Yksikkö

SeAMK International Business

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Business Administration, DP in International Business
  • Bachelor of Engineering, Agri-food Engineering
  • Bachelor of Engineering, Automation Engineering
Opettaja
  • Heli Simon
  • Christopher Hudson
  • Jussi Kareinen
  • Jaana Liukkonen
Opiskelijaryhmät
  • AE22B
    Bachelor of Engineering, Automation Engineering, remote
  • AE22A
    Bachelor of Engineering, Automation Engineering
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies
  • IB22C
    Tradenomi (AMK), International Business
  • IB22B
    Tradenomi (AMK), International Business
  • IB22A
    Tradenomi (AMK), International Business

Tavoitteet

1. Understanding the user-centric problem-solving method and its usability in development tasks
2. Analysing the development task
3. Understanding the customer problem
4. Defining the development task
5. Concepting
6. Getting customer feedback
7. Group work skills

Sisältö

For day programmes the course is a one-week intensive course. The students will not take part in other SeAMK courses during it. During the SeAMK Innovation week, the students will solve real working life problems in multidisciplinary student teams by means of the design thinking method. In accordance with the method, the students will focus on both customer and business perspectives. The Innovation Week results in a tried-and-tested solution concept.
For students in multimodal study programmes, an online course is arranged.

Arviointiasteikko

Hyväksytty/hylätty

Arviointikriteeri, hyväksytty/hylätty

A personal learning assignment and group development assignment

Esitietovaatimukset

None.

Ilmoittautumisaika

16.04.2022 - 18.09.2022

Ajoitus

29.08.2022 - 30.10.2022

Laajuus

2 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Jarmo Alarinta
  • Sarita Ventelä
Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

Students are able to
- function in a university of applied sciences
- develop their learning, studying and job seeking skills
- use efficiently different learning environments
- learn about their own field of study and employment opportunities in the field
- identify their individual opportunities for internationalisation

Sisältö

- structure of studies and different ways of conducting studies
- study orientation and Seinäjoki University of Applied Sciences as a work community
- statutes regulating higher education studies, regulations an rules of Seinäjoki University of Applied Sciences
- student union activities
- library services of Seinäjoki University of Applied Sciences
- developing learning and study skills
- social benefits for students and welfare services at Seinäjoki University of Applies Sciences
- career planning and job seeking skills
- relevance of internationalisation skills
- opportunities for further studies

Arviointiasteikko

1-5

Arviointikriteeri, hyväksytty/hylätty

Pass: The student participates in the classes of the course and shows the knowledge and skills listed in the learning outcomes in class and/or by completing the required course assignments.
Fail: The student does not reach the learning outcomes of the course and is not able to show required knowledge and skills.

Esitietovaatimukset

The student and the study counsellor go through other recommended studies when planning the student’s personal curriculum.