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Bachelor of Engineering, Agri-food Engineering

Tekniikan ammattikorkeakoulututkinto

Insinööri (AMK), Bio- ja elintarviketekniikka

240 op

Tutkinto-ohjelman nimi

Bachelor of Engineering, Agri-Food Engineering


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.


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

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 and
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.

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.


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.


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.


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.


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.


Studying is a full-time with young student education.

Koulutuspäällikkö / Vastuuyliopettaja

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


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

Harjoittelun koordinointi

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

Kansainvälisen opiskeluvaihtojakson koordinointi

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


Tel. +358 20 124 5055,

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