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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

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

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

Ilmoittautumisaika

01.08.2023 - 10.09.2023

Ajoitus

29.08.2023 - 15.10.2023

Laajuus

2 op

Yksikkö

SeAMK Nursing

Toimipiste

SeAMK Seinäjoki, Kampustalo

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Business Administration, International Business
  • Bachelor of Engineering, Agri-food Engineering
  • Bachelor of Engineering, Automation Engineering
Opettaja
  • Suzana Zegrea
  • Hilkka Latva-Somppi
  • Sinikka Vainionpää
  • Marjut Asunmaa
  • Kari Jokiranta
Opiskelijaryhmät
  • MRN23
    Bachelor of Health Care, Nursing

Tavoitteet

Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations

Sisältö

Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK
Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning
- Ethics in studies and working life

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

.

Arviointikriteeri, hyväksytty/hylätty

Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Knows how to apply for a job in Finland. Is able to plan their studies according to curriculum.

Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.

Ilmoittautumisaika

04.09.2023 - 17.09.2023

Ajoitus

04.09.2023 - 17.12.2023

Laajuus

2 op

Yksikkö

SeAMK International Business

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Business Administration, International Business
  • Bachelor of Engineering, Agri-food Engineering
  • Bachelor of Engineering, Automation Engineering
Opettaja
  • Tiina Välimäki
  • Päivi Uitti
Opiskelijaryhmät
  • IB23B
    Bachelor of Business Administration, International Business
  • IB23A
    Bachelor of Business Administration, International Business

Tavoitteet

Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations

Sisältö

Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK
Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning
- Ethics in studies and working life

Arviointiasteikko

Hyväksytty/hylätty

Arviointikriteerit, tyydyttävä (1)

.

Arviointikriteeri, hyväksytty/hylätty

Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Knows how to apply for a job in Finland. Is able to plan their studies according to curriculum.

Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.

Ilmoittautumisaika

17.04.2023 - 11.09.2023

Ajoitus

04.09.2023 - 15.10.2023

Laajuus

2 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Anu Latva-Reinikka
  • Jarmo Alarinta
  • Tiina Välimäki
  • Sarita Ventelä
Opiskelijaryhmät
  • AFE23
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations

Sisältö

Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK
Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning
- Ethics in studies and working life

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

.

Arviointikriteeri, hyväksytty/hylätty

Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Knows how to apply for a job in Finland. Is able to plan their studies according to curriculum.

Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.

Ilmoittautumisaika

13.11.2023 - 17.01.2024

Ajoitus

08.01.2024 - 28.04.2024

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
  • Anna Tall
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

The student broadens the knowledge of plant production to crops and techniques outside the conventional main field crops. The student knows the basics of cultivation of some special field and horticultural crops and have an opportunity to get familiar with some different production methods such as container cultivation, urban cultivation, glasshouse production or agro-forest cultivation. They get to know cultivation and harvesting techniques, storage technology and preparation for sale and market of the crops.

Sisältö

- Topical special crops
- Cultivation techniques
- Harvest quality
- Market demand
- Specialized plant production methods

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student identifies special crops and determines their cultivation potential. The student explains the main elements of the special crop cultivation technique and lists the factors affecting the quantity and quality of the crop yield.

Arviointikriteerit, hyvä (3)

The student defines a special plant concept and compares their cultivation possibilities. The student summarizes the cultivation techniques of the special plants and assesses the factors affecting the quantity and quality of the crop yield.

Arviointikriteerit, kiitettävä (5)

The student justifies the concept of a special plant and analyzes and draws conclusions about the possibilities of their cultivation. The student is interested in the cultivation techniques of special plants and compares them with each other. The student analyzes the factors affecting the quantity and quality of the crop yield.

Ilmoittautumisaika

13.11.2023 - 17.01.2024

Ajoitus

08.01.2024 - 28.04.2024

Laajuus

4 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Juuso Kumpulainen
  • Merja Kyntäjä
  • Matti-Pekka Pasto
Opiskelijaryhmät
  • AFE23
    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. 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

04.09.2023 - 17.09.2023

Ajoitus

04.09.2023 - 15.10.2023

Laajuus

3 op

Yksikkö

SeAMK International Business

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Business Administration, International Business
  • Bachelor of Engineering, Agri-food Engineering
  • Bachelor of Engineering, Automation Engineering
Opettaja
  • Harrison Okuogume
Opiskelijaryhmät
  • IB23A
    Bachelor of Business Administration, International Business

Tavoitteet

The student
• Masters the main features of entrepreneurial competencies, recognises their own entrepreneurial competencies and attitudes, as well as recognises the importance of tolerance for ambiguity in their actions and interaction
• Can name and define the phases of setting up a business
• Recognises, from the perspective of their business idea, the key customers, and their role for profitable business
• Knows and can name entrepreneurship-related opportunities at SeAMK, and related support services.

Sisältö

• Personal entrepreneurial competencies, such as self-knowledge and self-efficacy, motivation values, tolerance for ambiguity, and the importance of one’s own attitudes for choices
• Value production in different structures, such as companies and associations
• Basic concepts and revenue model of entrepreneurship and business activity, economic literacy, risk management
• Phases of business establishment
• Business plan as a tool for the structuration of a business idea
• Business activity as part of society, entrepreneurship as part of life
• Familiarization with the entrepreneurship services provided by SeAMK

Oppimateriaalit

Effective Small Business Management; Fifth edition. Norman M. Scarborough and Thomas W. Zimmerer. (1996): Prentice Hall. Inc. A Simon and Schuster Company

Lecturer will provide the presentation slides in Moodle, other entrepreneurship books in SeAMK Library. Students are also advice to research for other information to support their learning and group assignments.

Further readings and materials will be provided by the lecturer

Opetusmenetelmät

Lecturing
Class activities
Group or teamwork
Presentation

Opiskelijan ajankäyttö ja kuormitus

There will be total of 81 hours.

- 20 hours for lecturing and in-class activities
- 53 hours for Individual or teams activities
- 8 hours for presentations

Sisällön jaksotus

• Entrepreneurial competence, self-knowledge and self-efficacy, motivation, human systems of thought, uncertainty tolerance, and processing of disappointments
• Value creation, recognition of value chains and networks in different environments, value creation in different structures, such as companies and associations
• Basic concepts of entrepreneurship and business and earnings logic, economic literacy, risk management
• Stages of the establishment of business activities
• Business plan as a tool for structuring a business idea (for fields of study other than Business)
• Business activities as part of society, entrepreneurship as part of life
• Deepening of the student’s entrepreneurial skills at SeAMK (SeAMK Yritystalli, SeAMKPro, SeiES)

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student can
- take responsibility for their tasks (acts in an entrepreneur-like way)
- recognise their entrepreneurial competences and realize the importance of tolerance for ambiguity in their own actions
- recognise the customer’s key role in the planning of business activity
- recognise, in the business plan, their own competence and the customers and key partners of their company

Arviointikriteerit, hyvä (3)

In addition to the above things, the student
- can assess their own potential for acting as an entrepreneur
- can assess the chance of success of business operations and becoming an entrepreneur
- can recognise the partners and networks most important for their business
- is familiar with the knowledge base of business and the connection of responsibility with business
- knows the basics of business calculations

Arviointikriteerit, kiitettävä (5)

In addition to the above things, the student
- can assess the challenges and opportunities of entrepreneurship
- can analyse competitors’ importance for business
- analyse and assess their strategic choices and is aware of the social importance of business activities
- recognises, from the perspective of their business plan, the key risks, masters business calculations, and the pricing of their product or service

Arviointimenetelmät ja arvioinnin perusteet

% Grade
51 - 59 = 1
69 - 60 = 2
79 - 70 = 3
89 - 80 = 4
100 - 90 = 5

Ilmoittautumisaika

04.09.2023 - 11.09.2023

Ajoitus

04.09.2023 - 15.10.2023

Laajuus

3 op

Yksikkö

SeAMK International Business

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Business Administration, International Business
  • Bachelor of Engineering, Agri-food Engineering
  • Bachelor of Engineering, Automation Engineering
Opettaja
  • Harrison Okuogume
Opiskelijaryhmät
  • IB23B
    Bachelor of Business Administration, International Business

Tavoitteet

The student
• Masters the main features of entrepreneurial competencies, recognises their own entrepreneurial competencies and attitudes, as well as recognises the importance of tolerance for ambiguity in their actions and interaction
• Can name and define the phases of setting up a business
• Recognises, from the perspective of their business idea, the key customers, and their role for profitable business
• Knows and can name entrepreneurship-related opportunities at SeAMK, and related support services.

Sisältö

• Personal entrepreneurial competencies, such as self-knowledge and self-efficacy, motivation values, tolerance for ambiguity, and the importance of one’s own attitudes for choices
• Value production in different structures, such as companies and associations
• Basic concepts and revenue model of entrepreneurship and business activity, economic literacy, risk management
• Phases of business establishment
• Business plan as a tool for the structuration of a business idea
• Business activity as part of society, entrepreneurship as part of life
• Familiarization with the entrepreneurship services provided by SeAMK

Oppimateriaalit

Effective Small Business Management; Fifth edition. Norman M. Scarborough and Thomas W. Zimmerer. (1996): Prentice Hall. Inc. A Simon and Schuster Company

Lecturer will provide the presentation slides in Moodle, other entrepreneurship books in SeAMK Library. Students are also advice to research for other information to support their learning and group assignments.

Further readings and materials will be provided by the lecturer

Opetusmenetelmät

Lecturing
Class activities
Group or teamwork
Presentation

Opiskelijan ajankäyttö ja kuormitus

There will be total of 81 hours.

- 20 hours for lecturing and in-class activities
- 53 hours for Individual or teams activities
- 8 hours for presentations

Sisällön jaksotus

• Entrepreneurial competence, self-knowledge and self-efficacy, motivation, human systems of thought, uncertainty tolerance, and processing of disappointments
• Value creation, recognition of value chains and networks in different environments, value creation in different structures, such as companies and associations
• Basic concepts of entrepreneurship and business and earnings logic, economic literacy, risk management
• Stages of the establishment of business activities
• Business plan as a tool for structuring a business idea (for fields of study other than Business)
• Business activities as part of society, entrepreneurship as part of life
• Deepening of the student’s entrepreneurial skills at SeAMK (SeAMK Yritystalli, SeAMKPro, SeiES)

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student can
- take responsibility for their tasks (acts in an entrepreneur-like way)
- recognise their entrepreneurial competences and realize the importance of tolerance for ambiguity in their own actions
- recognise the customer’s key role in the planning of business activity
- recognise, in the business plan, their own competence and the customers and key partners of their company

Arviointikriteerit, hyvä (3)

In addition to the above things, the student
- can assess their own potential for acting as an entrepreneur
- can assess the chance of success of business operations and becoming an entrepreneur
- can recognise the partners and networks most important for their business
- is familiar with the knowledge base of business and the connection of responsibility with business
- knows the basics of business calculations

Arviointikriteerit, kiitettävä (5)

In addition to the above things, the student
- can assess the challenges and opportunities of entrepreneurship
- can analyse competitors’ importance for business
- analyse and assess their strategic choices and is aware of the social importance of business activities
- recognises, from the perspective of their business plan, the key risks, masters business calculations, and the pricing of their product or service

Arviointimenetelmät ja arvioinnin perusteet

% Grade
51 - 59 = 1
69 - 60 = 2
79 - 70 = 3
89 - 80 = 4
100 - 90 = 5

Ilmoittautumisaika

13.11.2023 - 17.01.2024

Ajoitus

01.02.2024 - 30.04.2024

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
  • Ilkka Latomäki
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

The student
• is able to outline the entrepreneurial competences and to reflect on their own goals and strengths in relation to them
• recognizes human cognitive structures in themselves and in interaction with other people
• understands the importance of the tolerance of uncertainty in their actions and interaction
• is able to describe and consider social, cultural and economic value and to perceive their differences
• recognizes the contextuality of value and the different structures in which it can be created
• is able to analyse different value chains and networks
• is able to describe the importance of entrepreneurship for society and national economy as well as to recognize different manifestations of entrepreneurship in everyday life
• is able to describe the preconditions for profitable business activity
• knows the stages of the establishment of a company
• knows the entrepreneurship opportunities at SeAMK

Sisältö

• Entrepreneurial competence, self-knowledge and self-efficacy, motivation, human systems of thought, uncertainty tolerance, and processing of disappointments
• Value creation, recognition of value chains and networks in different environments, value creation in different structures, such as companies and associations
• Basic concepts of entrepreneurship and business and earnings logic, economic literacy, risk management
• Stages of the establishment of business activities
• Business plan as a tool for structuring a business idea (for fields of study other than Business)
• Business activities as part of society, entrepreneurship as part of life
• Deepening of the student’s entrepreneurial skills at SeAMK (SeAMK Yritystalli, SeAMKPro, SeiES, etc.)

Oppimateriaalit

To be provided by the lecturer. Other supporting literature will be available from the SeAMK library.

Opetusmenetelmät

Lecturing
Class activities
Group or team work
Presentation

Opiskelijan ajankäyttö ja kuormitus

There will be total of 81 hours.

- 16 hours for lecturing and in-class activities
- 57 hours for Individual or teams activities
- 8 hours for presentations

Arviointiasteikko

1-5

Arviointikriteeri, hyväksytty/hylätty

To pass the course, the student is required to actively participate in it and to pass all the assignments. In the assignments, the student shows they understand the creation of social, cultural and economic value and reflects on their importance in business and society. The student demonstrates they know the basic concepts of business and are able to describe the preconditions for profitable business activity. The student demonstrates they are able to reflect on their own relationship with entrepreneurship and entrepreneurial competence.

Ilmoittautumisaika

13.11.2023 - 17.01.2024

Ajoitus

08.01.2024 - 31.05.2024

Laajuus

4 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Gun Wirtanen
Opiskelijaryhmät
  • AFE23
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

The students can
- describe the fundamentals in management of food safety in the food industry.
- indentify food safety management in the feed chain.
- use and apply food safety concepts in describing example products.

Sisältö

- fundamentals in management of food safety in the industrial setting: challenges and outlook of the 21st century
- management of safety in the feed chain
- naturally occurring toxicants of plant origin
- allergens
- fruits and vegetables (including herbs)
- coffee, cocoa and derived products (e.g. chocolate)
- honey, confectionery and bakery products
- edible nuts, oilseeds and legumes
- oils and fats.

Aika ja paikka

orientation lecture and literature exam

Oppimateriaalit

Motarjemi, Y, & Lelieveld, H. (2014). Food Safety Management - A Practical Guide for the Food Industry. Elsevier. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSMAPGF1/food-safety-management/food-safety-management
Kurssikirjallisuuteen sisältyy myös asetukset (EY) 852/2004 (the latest updated consolidated version of the food hygiene law) ja (EU) 2021/382 (legislation on allergens and food safety culture). Asetukset ovat saatavilla https://eur-lex.europa.eu/. Käyttäkää englannikieliset versiot. Tenttikysymykset ovat englanninkielellä ja vastaukset pitää antaa englanniksi.

Opetusmenetelmät

Intro ja tentti lähiopetuksena. Kirjallisuustentti, jossa kysymykset ovat englanniksi

Harjoittelu- ja työelämäyhteistyö

-

Tenttien ajankohdat ja uusintamahdollisuudet

Tarkistakaa tenttiajankohdat kurssin Moodle-sivusta ja Peppi-kalenterista.

Kansainvälisyys

Kurssi on osaa Agri-Food Engineering opetusohjelmaa. Kurssi on myös saatavilla BiEli-opiskelijoille. Tentti suoritetaan englanniksi.

Toteutuksen valinnaiset suoritustavat

Kirjallisuustentti

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student can explain the basic principles of food safety management. Student can describe these concepts satisfactorily and is familiar with practical applications.

Arviointikriteerit, hyvä (3)

The student has the basic command of the theoretical foundations food safety management, and is able to describe them well. The student has the good command of the practical applications.

Arviointikriteerit, kiitettävä (5)

The student can clearly describe structures of food safety management. She/he has the excellent command of practical applications of food safety management.

Ilmoittautumisaika

13.11.2023 - 12.01.2024

Ajoitus

08.01.2024 - 23.02.2024

Laajuus

3 op

Virtuaaliosuus (op)

2.5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Terhi Junkkari
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

Upon completion of the course, the student will be able to explain the structures of the most important biomolecules (nucleotides, proteins, lipids and carbohydrates) and understands their significance for living cells. The student will be able to list the most important biotechnological manufacturing processes, related equipment, measurements as well as pre- and post-processing methods. The student will be able to calculate descriptive parameters describing product formation and nutrient consumption. In addition, the student will be able to use his knowledge while planning biotechnical processes and products.

Sisältö

Basics of biochemistry
-structure and functions of cells, and the role of biomolecules in cell function
-metabolism, protein synthesis, enzyme activity
-the most important biochemical laboratory analyzes

Fundamentals of bioprocess engineering
-cells as production facilities
-practical applications
-specific issues in biotechnology

Oppimateriaalit

Opiskelumateriaali
Clarke, Kim Gail. (2013). Bioprocess Engineering - An Introductory Engineering and Life Science Approach. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpBEAIELS6/bioprocess-engineering/bioprocess-engineering
and other material provided by teacher

Opetusmenetelmät

Luennot, harjoitustehtävät

Opiskelijan ajankäyttö ja kuormitus

työmäärä yhteensä 80 h
- työjärjestyksessä olevaa 20 h
- itsenäistä opiskelua 60 h

Lisätietoja opiskelijoille

Opintojakson suoritettuaan opiskelija
- osaa määritellä tärkeimmät biomolekyylien rakenteet (DNA, RNA, proteiinien ja hiilihydraattien) ja tuntee niiden merkityksen eläville soluille
- osaa käyttää tietojaan bio- ja elintarviketeknisiä prosesseja ja tuotteita suunniteltaessa
- osaa luetella keskeisimmät biotekniset valmistusprosessit ja niihin liittyvät laiteratkaisut, mittaukset, mallinnuksen ja jälkikäsittelymenetelmät
- osaa laskea kasvua, tuotteenmuodostusta ja ravinteiden kulutusta kuvaavia kuvaavia parametreja

Edeltävät opinnot / Suositellut valinnaiset opinnot
Mikrobiologia, Epäorgaaninen ja orgaaninen kemia

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

Arviointimenetelmät ja arvioinnin perusteet

Arviointimenetelmät
Tentti ja harjoitukset

Arviointikriteerit, tyydyttävä (1-2)

Tyydyttävä (1…2): Opiskelija on suorittanut hyväksytysti annetut tehtävät/osiot. Opiskelija tuntee ja hallitsee tyydyttävässä määrin aiheeseen liittyvät peruskäsitteet ja menetelmät.

Arviointikriteerit, hyvä (3-4)

Hyvä (3…4): Opiskelija on suorittanut hyväksytysti annetut tehtävät/osiot ja osallistunut aktiivisesti opintojaksoon. Opiskelija tuntee aiheeseen liittyvät peruskäsitteet ja menetelmät sekä kykenee soveltamaan niitä tavanomaisten kysymysten ratkaisemisessa. Hän kykenee yhdistämään oppimansa aiempiin kokemuksiinsa aihepiiristä.

Arviointikriteerit, kiitettävä (5)

Kiitettävä (5): Opiskelija on suorittanut hyväksytysti annetut tehtävät/osiot ja osallistunut aktiivisesti opintojaksoon. Opiskelija tuntee aiheeseen liittyvät peruskäsitteet ja menetelmät sekä osaa soveltaa niitä tavanomaisten kysymysten ratkaisemisessa. Hän on osoittanut kykyä luoda aihepiirin puitteissa uusia merkityksiä ja ajatuksia aiemmin oppimaansa soveltaen

Esitietovaatimukset

Chemistry and Laboratory Works
Food microbiology and process hygiene

Ilmoittautumisaika

06.11.2023 - 17.01.2024

Ajoitus

27.11.2023 - 25.02.2024

Laajuus

2 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Carolin Kolmeder
  • Tiina Välimäki
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

Students are able to
- plan their studies in accordance with their own career plans
- develop their job seeking skills in different ways
- identify their own career opportunities
- anticipate the changing needs of working life
- identify the effects of multiculturalism and globalisation on working life and interaction
- function in an international operational environment and make use of international networks
- plan their personal internationalisation in studies and working life

Sisältö

rules of working life and working life skills
- anticipating the needs of future working life
- career planning and job seeking skills
- goal-oriented planning of studies from the viewpoint of the student’s own career plans
- personal internationalisation planning
- opportunities of study and training abroad
- international operational environment and multiculturalism
- international networks

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

Course: Studying in an University of Applied Sciences

Ilmoittautumisaika

17.05.2022 - 29.10.2023

Ajoitus

23.10.2023 - 10.03.2024

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
Ajoitusryhmät
  • Pienryhmä 1 (Koko: 16. Avoin AMK: 0.)
  • Pienryhmä 2 (Koko: 16. Avoin AMK: 0.)
  • Pienryhmä 3 (Koko: 16. Avoin AMK: 0.)
Opiskelijaryhmät
  • AFE23
    Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
  • Pienryhmä 1
  • Pienryhmä 2
  • Pienryhmä 3

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

Oppimateriaalit

General Chemistry. 2020. Fiscal, Rainer Roldan, author. (e-book)
Material shared in Moodle

Opetusmenetelmät

lectures and laboratory practices

Toteutuksen valinnaiset suoritustavat

Individual exams and Laboratory practices in groups + reports

Opiskelijan ajankäyttö ja kuormitus

Total work of student 135h
Theoretical lectures and laboratory work,
Independent studying

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

01.08.2023 - 24.09.2023

Ajoitus

18.09.2023 - 31.12.2023

Laajuus

4 op

Yksikkö

SeAMK Nursing

Toimipiste

SeAMK Seinäjoki, Kampustalo

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • Bachelor of Business Administration, International Business
  • Bachelor of Engineering, Agri-food Engineering
  • Bachelor of Engineering, Automation Engineering
Opettaja
  • Christopher Hudson
Opiskelijaryhmät
  • MRN23
    Bachelor of Health Care, Nursing

Tavoitteet

The student can
- act adequately in different public presentation and group communication situations
- act in interactive situations in digital environments, too
- analyse and assess communication skills as part of professional growth
- produce formal style text and apply SeAMK’s Instructions for Written Work

Sisältö

- Communication style analysis
- Public presentation skills and interaction
- Group communication skills (e.g., meetings and negotiations, incl. online)
- Principles of a digital environment and interaction
- Production of formal style texts
- SeAMK’s Instructions for Written Work

Oppimateriaalit

Moodle material
Web-based literature
Academic journals

Opetusmenetelmät

Independent study
Written an spoken assignments
Peer assessment

Opiskelijan ajankäyttö ja kuormitus

81 hours

Lisätietoja opiskelijoille

80% attendance of class or grade affected.

50% minimum

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student can communicate in a sender-focused manner: they cannot pay sufficient attention to the goal, receiver, or situation. Text structure is incoherent and illogical, and argumentation is biased and scarce. Illustration is limited and irrelevant. The student can only assess their communication from the perspective of the sender of the message. They recognise the principles of digital communication only partially.

Arviointikriteerit, hyvä (3)

In their communication, the student can only partially pay attention to the goal, situation, and the receiver of the message. Can maintain interaction in communication. Recognises to some extent the cultural-specific character of communication. Can take the principles of digital communication into account. Text structure is mainly clear and consistent, and argumentation is varied and trustworthy. Illustration is adequate. The student can assess their communication to some extent and partly in a realistic way.

Arviointikriteerit, kiitettävä (5)

In their communication, the student can pay attention to the goal, situation, and the receiver of the message in a commendable and convincing manner, they can act responsibly and according to the agreed principles. Interaction in communication is very skilful. Can recognise the cultural-specific character of communication. Masters the policies of digital communication and can apply them. Text structure is typical of the genre, text is logical, clear, coherent, and argumentation is varied, unbiased, and convincing. consistent, and argumentation is varied and trustworthy. Illustration is adequate, efficient, and thought-out. The student can assess their own communication in a varied and realistic way from the perspective of the goal, purpose, receiver, and their own professional field.

Arviointimenetelmät ja arvioinnin perusteet

Teacher based assessment of work produced
Peer review

Ilmoittautumisaika

04.09.2023 - 17.09.2023

Ajoitus

04.09.2023 - 17.12.2023

Laajuus

4 op

Yksikkö

SeAMK International Business

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • Bachelor of Business Administration, International Business
  • Bachelor of Engineering, Agri-food Engineering
  • Bachelor of Engineering, Automation Engineering
Opettaja
  • Christopher Hudson
Opiskelijaryhmät
  • IB23A
    Bachelor of Business Administration, International Business

Tavoitteet

The student can
- act adequately in different public presentation and group communication situations
- act in interactive situations in digital environments, too
- analyse and assess communication skills as part of professional growth
- produce formal style text and apply SeAMK’s Instructions for Written Work

Sisältö

- Communication style analysis
- Public presentation skills and interaction
- Group communication skills (e.g., meetings and negotiations, incl. online)
- Principles of a digital environment and interaction
- Production of formal style texts
- SeAMK’s Instructions for Written Work

Oppimateriaalit

Moodle material
Web-based literature
Academic journals

Opetusmenetelmät

Independent study
Written an spoken assignments
Peer assessment

Opiskelijan ajankäyttö ja kuormitus

81 hours

Lisätietoja opiskelijoille

80% attendance of class or grade affected.

50% minimum

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student can communicate in a sender-focused manner: they cannot pay sufficient attention to the goal, receiver, or situation. Text structure is incoherent and illogical, and argumentation is biased and scarce. Illustration is limited and irrelevant. The student can only assess their communication from the perspective of the sender of the message. They recognise the principles of digital communication only partially.

Arviointikriteerit, hyvä (3)

In their communication, the student can only partially pay attention to the goal, situation, and the receiver of the message. Can maintain interaction in communication. Recognises to some extent the cultural-specific character of communication. Can take the principles of digital communication into account. Text structure is mainly clear and consistent, and argumentation is varied and trustworthy. Illustration is adequate. The student can assess their communication to some extent and partly in a realistic way.

Arviointikriteerit, kiitettävä (5)

In their communication, the student can pay attention to the goal, situation, and the receiver of the message in a commendable and convincing manner, they can act responsibly and according to the agreed principles. Interaction in communication is very skilful. Can recognise the cultural-specific character of communication. Masters the policies of digital communication and can apply them. Text structure is typical of the genre, text is logical, clear, coherent, and argumentation is varied, unbiased, and convincing. consistent, and argumentation is varied and trustworthy. Illustration is adequate, efficient, and thought-out. The student can assess their own communication in a varied and realistic way from the perspective of the goal, purpose, receiver, and their own professional field.

Arviointimenetelmät ja arvioinnin perusteet

Teacher based assessment of work produced
Peer review

Ilmoittautumisaika

17.04.2023 - 11.10.2023

Ajoitus

28.08.2023 - 17.12.2023

Laajuus

4 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Christopher Hudson
Opiskelijaryhmät
  • AFE23
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

The student can
- act adequately in different public presentation and group communication situations
- act in interactive situations in digital environments, too
- analyse and assess communication skills as part of professional growth
- produce formal style text and apply SeAMK’s Instructions for Written Work

Sisältö

- Communication style analysis
- Public presentation skills and interaction
- Group communication skills (e.g., meetings and negotiations, incl. online)
- Principles of a digital environment and interaction
- Production of formal style texts
- SeAMK’s Instructions for Written Work

Oppimateriaalit

Moodle material
Web-based literature
Academic journals

Opetusmenetelmät

Independent study
Written an spoken assignments
Peer assessment

Opiskelijan ajankäyttö ja kuormitus

81 hours

Lisätietoja opiskelijoille

80% attendance of class or grade affected.

50% minimum

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student can communicate in a sender-focused manner: they cannot pay sufficient attention to the goal, receiver, or situation. Text structure is incoherent and illogical, and argumentation is biased and scarce. Illustration is limited and irrelevant. The student can only assess their communication from the perspective of the sender of the message. They recognise the principles of digital communication only partially.

Arviointikriteerit, hyvä (3)

In their communication, the student can only partially pay attention to the goal, situation, and the receiver of the message. Can maintain interaction in communication. Recognises to some extent the cultural-specific character of communication. Can take the principles of digital communication into account. Text structure is mainly clear and consistent, and argumentation is varied and trustworthy. Illustration is adequate. The student can assess their communication to some extent and partly in a realistic way.

Arviointikriteerit, kiitettävä (5)

In their communication, the student can pay attention to the goal, situation, and the receiver of the message in a commendable and convincing manner, they can act responsibly and according to the agreed principles. Interaction in communication is very skilful. Can recognise the cultural-specific character of communication. Masters the policies of digital communication and can apply them. Text structure is typical of the genre, text is logical, clear, coherent, and argumentation is varied, unbiased, and convincing. consistent, and argumentation is varied and trustworthy. Illustration is adequate, efficient, and thought-out. The student can assess their own communication in a varied and realistic way from the perspective of the goal, purpose, receiver, and their own professional field.

Arviointimenetelmät ja arvioinnin perusteet

Teacher based assessment of work produced
Peer review

Ilmoittautumisaika

17.04.2023 - 17.09.2023

Ajoitus

09.10.2023 - 17.12.2023

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
  • Samu Palander
  • Anna Tall
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

The student is aware of the significance of conventional agricultural production as the fundamental origin of food. The student can describe the origin and history of raw materials of food industry from primary production and is able to assess the effects of production methods on quality of the raw materials of food industry.

Sisältö

- the typical crops of European agricultural production, their environmental requirements, cultivation methods and techniques, use as food or feed and main quality factors
- the main farm animals, typical production systems, facilities and fodders, animal products and the main quality factors of the products
- features of some most significant global food and feed raw materials

Opetusmenetelmät

Lectures and discussions, information retrieval and independent studying, group work and presentations

Opiskelijan ajankäyttö ja kuormitus

Lectures 44h, presentations 16h (obligatory participation in classroom or online), independent study and group work max. 73h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The students can explain the most important duties and stages of plant and animal production cycles. They recognize the important plant growth factors and the most usual animal housing systems and technological solutions used and can list factors affecting farm animal welfare.

Arviointikriteerit, hyvä (3)

The students can explain the principles and factors concerning field crop production, animal housing environment and feeding and explain their significance on animal welfare and on the properties of the agricultural products.

Arviointikriteerit, kiitettävä (5)

The students can compare different solutions in plant production and animal husbandry and evaluate their suitability in different situations. They can evaluate and justify the effects of these on production, performance and welfare.

Arviointimenetelmät ja arvioinnin perusteet

Two (2) partial examinations and a final group work + presentation

Esitietovaatimukset

Nordic Environment as Food Raw Material Source

Ilmoittautumisaika

17.04.2023 - 11.10.2023

Ajoitus

23.10.2023 - 17.12.2023

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
  • Leo Sippola
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

Students will be competent in using the mathematical methods described in the course contents to solve practical mathematical problems.

Sisältö

Derivative, interpretation as slope,
geometric and physical applications
Integral, interpretation as area,
geometric and physical applications
Differential equations

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

satisfactory (1-2): The student knows and understands to a satisfactory extent the basic concepts and methods of differential and integral calculus, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

good (3-4): The student is familiar with the concepts and methods of differential and integral calculus, 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)

excellent (5): ): The student is familiar with the concepts and methods of differential and integral calculus, 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

Esitietovaatimukset

Algebra and geometry, Vectors and matrices

Ilmoittautumisaika

13.11.2023 - 21.02.2024

Ajoitus

08.01.2024 - 28.04.2024

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
  • Pekka Sahimaa
Opiskelijaryhmät
  • AFE23
    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

17.04.2023 - 11.10.2023

Ajoitus

23.10.2023 - 17.12.2023

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
  • AFE23
    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.

Oppimateriaalit

Verkkomateriaali.
Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 1. Helsinki: Finn Lectura.

Opetusmenetelmät

Lähiopetus / hybridiopetus, itsenäinen opiskelu, kirjalliset ja suulliset tehtävät

Tenttien ajankohdat ja uusintamahdollisuudet

Tenttien ajankohdat ilmoitetaan kurssin aikana.

Toteutuksen valinnaiset suoritustavat

näyttö (SeAMK:n näyttöpäivinä)

Opiskelijan ajankäyttö ja kuormitus

81 h, sis. 26 h luentoja

Lisätietoja opiskelijoille

Eurooppalaisen viitekehyksen (EVK) taso A1

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.

Arviointimenetelmät ja arvioinnin perusteet

- aktiivinen osallistuminen opetukseen (min. 50 % kurssin läpäisemiseksi & min. 80 % kiitettävään arvosanaan)
- kirjalliset ja suulliset tehtävät
- tentti (suullinen ja kirjallinen osuus, min. 50 % pisteistä tentin läpäisemiseksi)

Esitietovaatimukset

No prerequisites

Ilmoittautumisaika

13.11.2023 - 17.01.2024

Ajoitus

08.01.2024 - 25.02.2024

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
  • AFE23
    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.

Oppimateriaalit

Verkkomateriaali.
Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 1. Helsinki: Finn Lectura.

Opetusmenetelmät

Lähiopetus / hybridiopetus, itsenäinen opiskelu, kirjalliset ja suulliset tehtävät

Tenttien ajankohdat ja uusintamahdollisuudet

Tenttien ajankohdat ilmoitetaan kurssin aikana.

Opiskelijan ajankäyttö ja kuormitus

81 h, sis. 26 h luentoja

Lisätietoja opiskelijoille

Eurooppalaisen viitekehyksen (EVK) taso A1

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.

Arviointimenetelmät ja arvioinnin perusteet

- aktiivinen osallistuminen opetukseen (min. 50 % kurssin läpäisemiseksi & min. 80 % kiitettävään arvosanaan)
- kirjalliset ja suulliset tehtävät
- tentti (suullinen ja kirjallinen osuus, min. 50 % pisteistä tentin läpäisemiseksi)

Esitietovaatimukset

Finnish 1

Ilmoittautumisaika

13.11.2023 - 21.02.2024

Ajoitus

04.03.2024 - 28.04.2024

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
  • AFE23
    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 telling about their daily life at work and running errands in a bank, post office and hotel. They are acquainted with the Finnish enterprises and working life.

Sisältö

Students are able to communicate in everyday situations, e.g.:
- telling about daily life, holiday and travelling
- telling about work and professions
- running errands in bank, post office and hotel
- seeking a job (Level A1)
- telling the basic information of an enterprise in Finnish.
- grammar e.g. the most common noun types, object, more about the consonant gradation and the use of the local cases

Oppimateriaalit

Verkkomateriaali.
Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 1. Helsinki: Finn Lectura

Opetusmenetelmät

Kontaktiopetus, itsenäinen opiskelu, kirjalliset ja suulliset tehtävät

Tenttien ajankohdat ja uusintamahdollisuudet

Tenttien ajankohdat ilmoitetaan kurssin aikana.

Opiskelijan ajankäyttö ja kuormitus

81h, sis. 26h luentoja

Lisätietoja opiskelijoille

Eurooppalaisen viitekehyksen (EVK) taso A1

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. The student can tell only a few main facts about Finnish enterprises.

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 most of the 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. The student knows detailed facts widely about Finnish enterprises - although some false information might appear.

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. The student knows precise and detailed facts about Finnish enterprises.

Arviointimenetelmät ja arvioinnin perusteet

- aktiivinen osallistuminen opetukseen (min. 50 % kurssin läpäisemiseksi & min. 80 % kiitettävään arvosanaan)
- kirjalliset ja suulliset Moodle-tehtävät
- tentti (suullinen ja kirjallinen osuus, min. 50 % pisteistä tentin läpäisemiseksi)

Esitietovaatimukset

Finnish 1 and Finnish 2

Ilmoittautumisaika

17.04.2023 - 10.09.2023

Ajoitus

28.08.2023 - 15.10.2023

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
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

Students are more confident in using Finnish in everyday situations. After the course, they are able to tell and write about their daily life by using typical expressions in Finnish and to communicate in everyday situations, such as telling about their daily life, work, health and running errands. They are able to give a short presentation in Finnish.

Sisältö

Students are able to communicate in everyday situations, e.g.:
- telling about daily life and leisure time
- telling about business and work
- telling about health and running errands in a health care center (Level A1 - A2)
- grammar e.g. past tense, more noun and sentence types, plural

Oppimateriaalit

Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 1. Helsinki: Finn Lectura.

Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 2. Helsinki: Finn Lectura.

Verkkomateriaali ilmoitetaan kurssin alussa.

Opetusmenetelmät

Lähiopetus, itsenäinen opiskelu, suulliset ja kirjalliset tehtävät

Tenttien ajankohdat ja uusintamahdollisuudet

Tentin ja uusintatenttien ajankohdat ilmoitetaan kurssin aikana.

Opiskelijan ajankäyttö ja kuormitus

81h, josta luentoja 26h

Lisätietoja opiskelijoille

Eurooppalaisen viitekehyksen (EVK) taso A2

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 most of the 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.

Arviointimenetelmät ja arvioinnin perusteet

- aktiivinen osallistuminen opetukseen (min. 50 % kurssin läpäisemiseksi & min. 80 % kiitettävään arvosanaan)
- kirjalliset ja suulliset Moodle-tehtävät
- tentti (suullinen ja kirjallinen osuus, min. 50 % pisteistä tentin läpäisemiseksi)

Esitietovaatimukset

Finnish 1, Finnish 2, Finnish 3

Ilmoittautumisaika

13.11.2023 - 17.01.2024

Ajoitus

08.01.2024 - 25.02.2024

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
  • Ilmari Äijö
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

Upon competition of the course, students will
- understand the more important issues involved in rheology and heat transfer technology. They will also be familiar with design criterias and common devices associated with these areas, such as valves, pumps and heat exchangers
- be able to evaluate the importance of the material properties with design of food process systems
- be able to calculate simple process equipment dimensions and equipment choices.

Sisältö

Mass and energy balances

Fluid dynamics engineering
- Pressure loss in pipes
- Types of valves
- Types of pumps
- Dimensions of valves and pumps

Heat transfer engineering
- Theory of heat transfer
- Heat exchangers and their dimensions
- Heat transfer unit operations in food sector
- Refrigeration technology

Oppimateriaalit

Luentomateriaalit

Opetusmenetelmät

Luennot ja harjoitukset

Opiskelijan ajankäyttö ja kuormitus

Työmäärä 135 tuntia joista 48h luentoja

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, 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

Tentti ja tehtävät

Arviointikriteerit, tyydyttävä (1-2)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3-4)

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

Esitietovaatimukset

Mechanics
Electrical and Thermal Physics

Ilmoittautumisaika

17.04.2023 - 29.09.2023

Ajoitus

25.09.2023 - 17.12.2023

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
Ajoitusryhmät
  • ryhmä 1 (Koko: 18. Avoin AMK: 0.)
  • ryhmä 2 (Koko: 18. Avoin AMK: 0.)
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
  • ryhmä 1
  • ryhmä 2

Tavoitteet

Upon competition of the course students will
- be able to define the chemical structures in food commonly occurring sugars, starch, proteins and fats
- know their typical chemical reactions in food manufacturing processes and during food preservation and the importance of water to food preservation and in chemical reactions
- be able to analyze the important nutrients occurring in food.

Sisältö

The topics discussed in the course include food nutrients such as proteins, carbohydrates, and fats and how they behave during the processing of food. Students will also be familiarized with functional foods and evaluations using the senses.

Oppimateriaalit

Material shared by a teacher in Moodle.

Opetusmenetelmät

Includes both theoretical and laboratory teaching.

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.

Arviointimenetelmät ja arvioinnin perusteet

Exam in theoretical part (50%)
Laboratory working skills & reports + calculations (50%)

Esitietovaatimukset

Chemistry basics and laboratory work

Ilmoittautumisaika

01.08.2023 - 17.09.2023

Ajoitus

29.08.2023 - 31.12.2023

Laajuus

4 op

Yksikkö

SeAMK Nursing

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Business Administration, International Business
  • Bachelor of Engineering, Agri-food Engineering
  • Bachelor of Engineering, Automation Engineering
Opettaja
  • Matti Panula
Opiskelijaryhmät
  • MRN23
    Bachelor of Health Care, Nursing

Tavoitteet

- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments

Sisältö

Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.

Arviointikriteerit, hyvä (3)

The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.

Arviointikriteerit, kiitettävä (5)

The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.

Ilmoittautumisaika

04.09.2023 - 17.09.2023

Ajoitus

04.09.2023 - 17.12.2023

Laajuus

4 op

Yksikkö

SeAMK International Business

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Business Administration, International Business
  • Bachelor of Engineering, Agri-food Engineering
  • Bachelor of Engineering, Automation Engineering
Opettaja
  • Katri Juppi
Opiskelijaryhmät
  • IB23A
    Bachelor of Business Administration, International Business

Tavoitteet

- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments

Sisältö

Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright

Oppimateriaalit

Internet tutorials, teacher's material, Microsoft 365

Opetusmenetelmät

Contact teaching, online teaching, independent assignments.

Opiskelijan ajankäyttö ja kuormitus

Total work load of the course: 108 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

1-5

Arviointikriteerit, tyydyttävä (1)

Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.

Arviointikriteerit, hyvä (3)

The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.

Arviointikriteerit, kiitettävä (5)

The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.

Arviointimenetelmät ja arvioinnin perusteet

Assignments, computer exercises, exam

Ilmoittautumisaika

04.09.2023 - 11.09.2023

Ajoitus

18.09.2023 - 17.12.2023

Laajuus

4 op

Yksikkö

SeAMK International Business

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Business Administration, International Business
  • Bachelor of Engineering, Agri-food Engineering
  • Bachelor of Engineering, Automation Engineering
Opettaja
  • Katri Juppi
Opiskelijaryhmät
  • IB23B
    Bachelor of Business Administration, International Business

Tavoitteet

- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments

Sisältö

Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright

Oppimateriaalit

Internet tutorials, teacher's material, Microsoft 365

Opetusmenetelmät

Online teaching, independent assignments.

Opiskelijan ajankäyttö ja kuormitus

Total work load of the course: 108 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

1-5

Arviointikriteerit, tyydyttävä (1)

Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.

Arviointikriteerit, hyvä (3)

The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.

Arviointikriteerit, kiitettävä (5)

The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.

Arviointimenetelmät ja arvioinnin perusteet

Assignments, computer exercises, exam

Ilmoittautumisaika

17.04.2023 - 11.09.2023

Ajoitus

28.08.2023 - 15.10.2023

Laajuus

4 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
  • AFE23
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments

Sisältö

Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.

Arviointikriteerit, hyvä (3)

The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.

Arviointikriteerit, kiitettävä (5)

The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.

Ilmoittautumisaika

13.11.2023 - 21.02.2024

Ajoitus

08.01.2024 - 28.04.2024

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
  • AFE23
    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

Jokin projektinhallinnan perusteet sisältävä oppikirja sekä Projektin Johdon pätevyys 3.0
(http://www.pry.fi/UserFiles/33fa4818-2dbf-44aa-a497-0e74914327b1/Web/IPMA-sertifiointi/ENG/PMAF_NCB_3.0_v1.3.pdf )

Esimerkkejä mainitut perusteet sisältävistä kirjoista:
- Pelin, R. (2011). Projektihallinnan käsikirja. (7. painos). Keuruu: Otava.
- Kettunen, S. (2009). Onnistu projektissa. (2. painos). WSOYpro.
- Artto, K., Martinsuo, M., Kujala, J. (2011). Projektiliiketoiminta. (3. painos) (löytyy myös netistä)
- Ruuska, K. (2013). Pidä projekti hallinnassa. (7. painos).

Projektinhalinnan perusteet (tai vastaava opettajan nimeämä kirja)
Pratt, David. Great Lessons in Project Management. Vienna, US: Management Concepts, Incorporated, 2014. ProQuest ebrary. Web. 17 January 2017.
http://libts.seamk.fi:2101/lib/seamkebrary/reader.action?ppg=11&docID=11011874&tm=1484647850806

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

17.04.2023 - 11.10.2023

Ajoitus

23.10.2023 - 17.12.2023

Laajuus

5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • From Field to Fork
  • Bachelor of Engineering, Agri-food Engineering
  • Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
  • Ilkka Latomäki
  • Nina Sillvan
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies
  • BIELI22
    Insinööri (AMK), Bio- ja elintarviketekniikka
  • IEPFF23F
    From Field to Fork

Tavoitteet

The student knows principles of marketing planning, implementation and measurement. Student understands the special characteristics of marketing in the food chain and is able to position a product or a service in the chain. During the course, students improve their skills in the marketing planning either in primary products, processed food or restaurant services.

Sisältö

- Consumer and business purchasing processes
- The role of the customer segmentation in marketing
- Marketing planning and implementation
- Factors affecting pricing in different parts of the food chain
- Marketing mix in B2B and B2C markets
- Measurement and development of marketing
- Advanced section (2 credits) in which the student chooses the marketing of either in primary products, processed food or restaurant services.

Oppimateriaalit

Bergström, S. & Leppänen, A. 2009 (tai uudempi). Yrityksen asiakasmarkkinointi. 13 uudistettu painos. Edita. Helsinki. Saatavissa myös e-kirjana.
Kotler, Philip. Marketing Management 2006.
Grönroos, Christian. Palveluiden johtaminen ja markkinointi

Opetusmenetelmät

Luennot, verkko-opinnot ja harjoitukset. Opintojakson kokonaisuus muodostuu teorialuennoista, yksin tai ryhmässä tapahtuvasta käytäntöön soveltavasta perehtymisestä oppimismateriaaliin sekä harjoitustehtävistä, joiden tekeminen edellyttää alan kirjallisuuden ja kohdeorganisaatioista saatavissa olevan tiedon hyväksikäyttöä. Opiskelijat etsivät ja luovat tietoa itseohjautuvasti ryhmissä.

Toteutuksen valinnaiset suoritustavat

Opiskelijalla on mahdollista opinnollistaa kurssi, jos opiskelija täyttää seuraavat vaatimukset: Opiskelija työskentelee esimiesasemassa
Työnantajalta on mahdollista saada kurssin sisältöön liittyvä kehittämisprojekti
Opiskelija voi suorittaa kurssin tehtävät Business Hubissa. Ota yhteys Business Hub -yhteyshenkilöön.
Aikaisemman osaamisen tunnistaminen on mahdollista aikaisemmilla korkeakouluopinnoilla

Opiskelijan ajankäyttö ja kuormitus

Kokonaistyömäärä 135h
Luentoja 24 h
Itsenäistä ja ryhmätyötä 111h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student masters the key principles of marketing and know how to apply them to some extent in the food chain of products and services marketing.

Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of the marketing

Arviointikriteerit, hyvä (3)

The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen.

Arviointikriteerit, kiitettävä (5)

The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen. The student is also able to build marketing product- and service packages creatively.

Arviointimenetelmät ja arvioinnin perusteet

Arvioinnin kohteena on erityisesti opiskelijan soveltava osaaminen, joka osoitetaan suorittamalla harjoitustehtävät hyväksyttävällä tavalla.

Esitietovaatimukset

No prerequisites.

Lisätiedot

online-learning 1 point

Ilmoittautumisaika

17.04.2023 - 11.10.2023

Ajoitus

28.08.2023 - 17.12.2023

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
  • Jouni Björkman
Opiskelijaryhmät
  • AFE23
    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 30 h, autonomous studies 50 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

17.04.2023 - 10.09.2023

Ajoitus

28.08.2023 - 17.12.2023

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
Opiskelijaryhmät
  • AFE22
    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

17.04.2023 - 11.09.2023

Ajoitus

11.09.2023 - 28.04.2024

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
  • Carolin Kolmeder
  • Merja Kyntäjä
Ajoitusryhmät
  • Pienryhmä 1 (Koko: 17. Avoin AMK: 0.)
  • Pienryhmä 2 (Koko: 17. Avoin AMK: 0.)
  • Pienryhmä 3 (Koko: 16. Avoin AMK: 0.)
Opiskelijaryhmät
  • AFE23
    Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
  • Pienryhmä 1
  • Pienryhmä 2
  • Pienryhmä 3

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

17.04.2023 - 12.09.2023

Ajoitus

11.09.2023 - 17.09.2023

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
  • AFE23
    Bachelor of Engineering, Agri-Food Engineering , full time studies
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies
  • AFE22
    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

13.11.2023 - 01.03.2024

Ajoitus

01.03.2024 - 28.04.2024

Laajuus

3 op

T&K-osuus

1 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Matti-Pekka Pasto
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

The student has presented actively the given assignments in the course. 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.

Sisältö

Significance of packing
Packaging materials and methods
Selection of packaging materials and methods
Feeding and dosing equipment
Conveyors
Labeling
Packaging and the environment

Oppimateriaalit

Opettajan materiaalit.

Opetusmenetelmät

Luennot, harjoitukset ja tehtävät.

Tenttien ajankohdat ja uusintamahdollisuudet

Tentti kurssin mukaisena ajankohtana ja uusinta oppilaitoksen käytännön mukaan.

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä: 81 h
- mistä työjärjestyksessä olevaa opiskelua: 30 h
- mistä itsenäistä opiskelua: 51 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.

Arviointikriteerit, hyvä (3)

The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.

Arviointikriteerit, kiitettävä (5)

The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

Arviointimenetelmät ja arvioinnin perusteet

Tentti, sekä harjoitus/laboratoriotyöt ja niiden raportointi.

Ilmoittautumisaika

13.11.2023 - 17.01.2024

Ajoitus

08.01.2024 - 25.02.2024

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
  • Tommi Ylimäki
  • Pasi Junell
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

Upon completion of the course, student will
- be able to use the common tools and methods used in the research of technology
- be able to identify restrictions of the basic experimental research tools
- become familiar with the experimental data acquisition and are able to make controlled measurements
- be able to process results and to evaluate measurement methods and reliability of the results
- be able to analyze results with computer-assisted mathematical tools
- be able to form a scientific report based on the received measurements and their analysis by using a word processing program
- be able to build the relationship between theoretical knowledge and practical knowledge of physics
- be able to evaluate his/her skills and apply his/her expertise in the subsequent advanced studies and real problems at work

Sisältö

Laboratory experiments from different areas of physics and engieering

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student is able to make basic measurements in accordance with working instructions and work safely in the laboratory. The student is able to deal with measurement results and to present the results graphically using computer-aided tools. The student is able to assess the reliability of the measurements according to instructions. The student is able to present a short technical report of the results of the measurements.

Arviointikriteerit, hyvä (3)

The student is able to make different types of measurements in accordance with work instructions and work independently in the laboratory. The student is able to deal with the measurement results, and present the results graphically using computer-aided tools. The student is able to assess the reliability of measurements using different types of error estimation methods. The student is able to present the results in a logical and clear technical repor

Arviointikriteerit, kiitettävä (5)

The student works independently in the laboratory, and is able to make measurements based on instructions and develop the measurement methods. The student is able to evaluate the results using a wide range of computer-assisted tools, make reliable error estimates and draw conclusions from the results and error estimates. The student is able to present the results and conclusions in a logical and clear technical report

Ilmoittautumisaika

17.04.2023 - 11.10.2023

Ajoitus

04.11.2023 - 25.02.2024

Laajuus

4 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Juuso Kumpulainen
  • Matti-Pekka Pasto
Ajoitusryhmät
  • Pienryhmä 1 (Koko: 50. Avoin AMK: 0.)
  • Pienryhmä 2 (Koko: 50. Avoin AMK: 0.)
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
  • Pienryhmä 1
  • Pienryhmä 2

Tavoitteet

The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Recommended optional program components
The student advisor will recommend optional program components for each student based on their individual study plan.

Sisältö

Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production.

Oppimateriaalit

Kurssimateriaalit

Opetusmenetelmät

Laboratorio harjoitukset

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä: 108 h
- mistä työjärjestyksessä olevaa opiskelua: 40 h
- mistä itsenäistä opiskelua: 68 h

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student has presented the given assignments in the course. The student knows and understands to a basic concepts and methods of topics and is able to apply them to usual problems.

Arviointikriteerit, hyvä (3)

The student has presented actively the given assignments in the course. 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 is able to find new meanings when applying what they have learned.

Arviointikriteerit, kiitettävä (5)

The student has presented actively the given assignments in the course. 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.

Arviointimenetelmät ja arvioinnin perusteet

Osallistuminen laboratorio harjoituksiin sekä niiden raportointi

Arviointikriteerit, tyydyttävä (1-2)

Opiskelija on tehnyt kurssilla annetut tehtävät. Opiskelija tietää ja ymmärtää aiheiden peruskäsitteet ja menetelmät ja osaa soveltaa niitä tavallisiin ongelmiin

Arviointikriteerit, hyvä (3-4)

Opiskelija on osallistunut aktiivisesti kurssilla annettuihin tehtäviin. Opiskelija tuntee aiheiden käsitteet ja menetelmät ja osaa soveltaa niitä erilaisiin ongelmiin. Opiskelija osaa löytää uusia merkityksiä soveltaessaan oppimaansa.

Arviointikriteerit, kiitettävä (5)

Opiskelija on osallistunut aktiivisesti kurssilla annettuihin tehtäviin. Opiskelija tuntee aiheiden käsitteet ja menetelmät ja osaa soveltaa niitä erilaisiin ongelmiin. Opiskelija osaa yhdistää kertyneet tiedot ja taidot aikaisempiin kokemuksiin aiheesta.

Ilmoittautumisaika

17.04.2023 - 17.09.2023

Ajoitus

04.09.2023 - 28.04.2024

Laajuus

10 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Carolin Kolmeder
  • Gun Wirtanen
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

Upon completion of the course, the student will
- understand and be able to evaluate the demands associated with the duties of an agri-food engineer and know how
- be able to apply previously learned knowledge and skills to independent problem-solving situations and acquiring new information.

The purpose of the Project Studies is to nurture students' growth into the engineering profession and to provide them with an opportunity to acquire special expertise in applying meat and food processing technology to practical problems and challenges while working in the field. Project Studies also develop students' problem-solving and information acquisition abilities as well as their skills in communicating and interacting with others.

Sisältö

Students will engage in practical work in the Project Workshop and company projects. They are required to attend a seminar that pertains to the project in which they participated and the results of that project. Students will be given tasks at the beginning of the course that are associated with the food processing industry.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, 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.

Ilmoittautumisaika

13.11.2023 - 11.02.2024

Ajoitus

08.01.2024 - 31.05.2024

Laajuus

10 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Juuso Kumpulainen
  • Markus Ojala
  • Matti Leppälehto
  • Gun Wirtanen
Opiskelijaryhmät
  • AFE23
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

Upon completion of the course, the student will
- understand and be able to evaluate the demands associated with the duties of an agri-food engineer and know how
- be able to apply previously learned knowledge and skills to independent problem-solving situations and acquiring new information.

The purpose of the Project Studies is to nurture students' growth into the engineering profession and to provide them with an opportunity to acquire special expertise in applying meat and food processing technology to practical problems and challenges while working in the field. Project Studies also develop students' problem-solving and information acquisition abilities as well as their skills in communicating and interacting with others.

Sisältö

Students will engage in practical work in the Project Workshop and company projects. They are required to attend a seminar that pertains to the project in which they participated and the results of that project. Students will be given tasks at the beginning of the course that are associated with the food processing industry.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, 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.