Bachelor of Engineering, Agri-food Engineering
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.
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.
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.
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
Ilmoittautumisaika
01.08.2024 - 08.09.2024
Ajoitus
23.08.2024 - 31.07.2025
Laajuus
2 op
Yksikkö
SeAMK Nursing
Toimipiste
SeAMK Seinäjoki, Kampustalo
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Business Administration, International Business
- Bachelor of Health Care, Nursing
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Opettaja
- Suzana Zegrea
- Marika Toivonen
- Tiina Välimäki
- Marjut Asunmaa
- Virpi Rantanen
- Kari Jokiranta
Opiskelijaryhmät
-
MRN24Bachelor 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
02.09.2024 - 15.09.2024
Ajoitus
02.09.2024 - 30.04.2025
Laajuus
2 op
Yksikkö
SeAMK International Business
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Business Administration, International Business
- Bachelor of Health Care, Nursing
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Opettaja
- Tiina Välimäki
- Päivi Uitti
Ajoitusryhmät
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Koko: 10. Avoin AMK: 10.)
Opiskelijaryhmät
-
IB24ABachelor of Business Administration, International Business
-
IB24BBachelor of Business Administration, International Business
Koulutusryhmat
- Avoin AMK (Ei koske tutkinto-opiskelijaa)
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
Oppimateriaalit
Material provided by the lecturer (in Moodle)
Opetusmenetelmät
Lessons, visits, visiting lecturers
Tenttien ajankohdat ja uusintamahdollisuudet
No exam.
Toteutuksen valinnaiset suoritustavat
Online participation possible, if needed.
Opiskelijan ajankäyttö ja kuormitus
54 hours of student's work.
40 hours of lessons and visits, 14 hours of independent studies (=learning diary).
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.
Arviointimenetelmät ja arvioinnin perusteet
Participation in the lessons and visits (min 50%)
Learning diary
Ilmoittautumisaika
02.09.2024 - 05.09.2024
Ajoitus
02.09.2024 - 23.02.2025
Laajuus
2 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Business Administration, International Business
- Bachelor of Health Care, Nursing
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Opettaja
- Anu Latva-Reinikka
- Jarmo Alarinta
- Tiina Välimäki
- Sarita Ventelä
Opiskelijaryhmät
-
AFE24Bachelor 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
30.09.2024 - 20.10.2024
Ajoitus
02.10.2024 - 31.05.2025
Laajuus
2 op
Yksikkö
SeAMK Nursing
Toimipiste
SeAMK Seinäjoki, Kampustalo
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Business Administration, International Business
- Bachelor of Health Care, Nursing
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Opettaja
- Suzana Zegrea
- Andres Mendez
- Marjut Asunmaa
- Terhi Voltti
- Kari Jokiranta
Opiskelijaryhmät
-
TURN24Bachelor 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
Oppimateriaalit
Teachers will provide the material
SeAMK intra and students' guides for studying at SeAMK
Opetusmenetelmät
On site lectures, online studies
Toteutuksen valinnaiset suoritustavat
-
Opiskelijan ajankäyttö ja kuormitus
1ects = 27 hours
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
16.12.2024 - 19.03.2025
Ajoitus
01.03.2025 - 31.07.2025
Laajuus
5 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Jarmo Alarinta
Opiskelijaryhmät
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Tavoitteet
Upon completion of the course, the student will
- know the acquisition process of production equipment
- be able to define the critical points for food safety and hygiene of the food machines
- be able to produce a requirements specification for the machine designer
- be able to apply standards for hygiene requirements of food processing machinery and machine safety.
- be able to evaluate a significance of an integrated operation and maintenance for the company
- able to apply for maintenance methods
- be able to plan, implement and manage the integrated operation and maintenance.
Sisältö
The acquisition process of production equipment:
- Safety requirements in machanical engineering
- Special requirement of machines used in the food industry
- Hygiene requirements of food processing machinery
- Materials made of metal
- Choosing materials and processing methods
- Common work methods used in making machine parts
- Fixed, detachable and flexible jointing
- Methods of power transmission
- Hydraulics.
Integrated operation and maintenance:
- Maintenance operations and methods
- maintenance and development for service reliability- Maintenance revenues and costs
- the development of overall equipment effectiveness (OEE)
- planning and management of the integrated operation and maintenance.
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
11.11.2024 - 19.02.2025
Ajoitus
03.03.2025 - 27.04.2025
Laajuus
5 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Anna Tall
Opiskelijaryhmät
-
AFE23Bachelor 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
Oppimateriaalit
Materials to be demonstrated in the course, such as project and research results, journal articles, and videos.”
Opetusmenetelmät
Project Work:
Introductory Lectures
Information Retrieval Section
Company Collaboration
Independent Project Work
Personal Guidance
Project Presentation
Opiskelijan ajankäyttö ja kuormitus
Project Supervision Sessions: 1 ECTS
Independent Work: 2 ECTS
Peer and Self-Assessments: 1 ECTS
Project Presentation: 1 ECTS
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.
Arviointimenetelmät ja arvioinnin perusteet
“Continuous Assessment, Peer Assessment, Self-Assessment, and Final Project Grade.
Ilmoittautumisaika
11.09.2024 - 05.01.2025
Ajoitus
07.01.2025 - 27.04.2025
Laajuus
4 op
Yksikkö
VANHENNETTU 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
Opiskelijaryhmät
-
AFE24Bachelor of Engineering, Agri-Food Engineering , full time studies
Tavoitteet
Upon completion of the course, the student will
- be able to name the most important processes in the food industry
- be able to assess the stability of the factors affecting food
- be able to develop food preservation methods in the industrial food processes.
- be able to assess the effects of process phases on the product quality
- be able to understand from the point of view of of the importance of the reducing of process phases from the point of view of the quality of the foods and economic profitability.
Sisältö
Ambient-temperature processing
- size reduction
- mixing and forming
- separation and concentration of food components
- irradiation
- high-pressure processing
- minimal processing
Processing bu application of heat
- blanching
- pasteurisation
- heat sterilisation
- evaporation and distillation
- dehydration
- baking and roasting
- frying
Processing by removal of heat
- chilling
- freezing
- freeze drying
Post-processing operations
- coating
- packaging
Oppimateriaalit
Fellows, P. J. (2009). Food processing technology: Principles and practice. Woodhead Publishing.
Opettajan materiaalit
Opetusmenetelmät
Luennot ja harjoitustyöt
Opiskelijan ajankäyttö ja kuormitus
Työmäärä yhteensä: 108 h
Arviointiasteikko
1-5
Arviointikriteerit, tyydyttävä (1)
The student knows and understands to a basic concepts and methods of unit operations of food processing, and is able to apply them to usual problems.
Arviointikriteerit, hyvä (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Arviointikriteerit, kiitettävä (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned
Arviointimenetelmät ja arvioinnin perusteet
Tehtävät ja tentti
Esitietovaatimukset
Packaging Technology
Food Microbiology and Process Hygiene
Ilmoittautumisaika
02.09.2024 - 15.09.2024
Ajoitus
02.09.2024 - 13.10.2024
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
-
IB24ABachelor 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
22.04.2024 - 09.10.2024
Ajoitus
21.10.2024 - 18.12.2024
Laajuus
3 op
Yksikkö
SeAMK Automaatio- ja tietotekniikka
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
- Dario Liberona
Opiskelijaryhmät
-
AE23Bachelor of Engineering, Automation Engineering
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
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
Ilmoittautumisaika
02.09.2024 - 15.09.2024
Ajoitus
02.09.2024 - 13.10.2024
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
Ajoitusryhmät
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Koko: 10. Avoin AMK: 10.)
Opiskelijaryhmät
-
IB24BBachelor of Business Administration, International Business
Koulutusryhmat
- Avoin AMK (Ei koske tutkinto-opiskelijaa)
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
22.04.2024 - 01.09.2024
Ajoitus
02.09.2024 - 13.10.2024
Laajuus
3 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
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
- Nina Sillvan
Opiskelijaryhmät
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
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
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
Ilmoittautumisaika
22.04.2024 - 09.10.2024
Ajoitus
21.10.2024 - 18.12.2024
Laajuus
5 op
Yksikkö
UUSI SeAMK Bio- ja elintarviketekniikka
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- From Field to Fork
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Anna Tall
- Teija Rönkä
Opiskelijaryhmät
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
-
IEPFF24FFrom Field to Fork
Tavoitteet
The students can describe the background of microbial and chemical risks, toxins and residues in primary products. They can define the most important preventive measures taken in primary production. They can describe legislative and other measures taken in primary production to ensure biosecurity.
Sisältö
- microbial and chemical risks in primary products
- toxins and residues in primary products
- principles of biosecurity
- legislation and voluntary control programs
- own-checking, documentation and inspections in primary production
Oppimateriaalit
Dewulf, J., & Van Immerseel, F. (2020). Biosecurity in Animal Production and Veterinary Medicine: From principles to practice. CABI.
Muu opettajan osoittama ja tuottama materiaali.
Opetusmenetelmät
Luennot
Oppimistehtävät
Opiskelijan ajankäyttö ja kuormitus
Yhteensä 130 h. Lectures 60 h, independent studies 70 h.
Arviointiasteikko
1-5
Arviointikriteerit, tyydyttävä (1)
The students can define the most important sources of microbial risks and residues in primary products. They can describe the most important preventative measures taken in primary production to avoid these problems. They can name the most important legislative measures taken to ensure biosecurity in primary production.
Arviointikriteerit, hyvä (3)
The students can present most of significant sources causing risks in food safety of primary products. They can carry out practical preventative measures and documentation needed for verifying food safety. They can describe how food safety of primary products is promoted by legislation and authorities.
Arviointikriteerit, kiitettävä (5)
The students can make a comprehensive summary of different factors causing deficiencies in food safety of primary products. They can combine the specific problem of food safety with essential biosecurity measures or other action needed. They can make a summary about the documentation and other own-checking measures taken in primary production. They can describe a wider picture of administrative measures ensuring biosecurity of primary production.
Arviointimenetelmät ja arvioinnin perusteet
Aktiivinen osallistuminen opetukseen.
Hyväksytysti suoritetut tehtävät.
Tentti.
Ilmoittautumisaika
11.11.2024 - 12.01.2025
Ajoitus
07.01.2025 - 23.02.2025
Laajuus
3 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Terhi Junkkari
Opiskelijaryhmät
-
AFE23Bachelor 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
22.04.2024 - 09.10.2024
Ajoitus
21.10.2024 - 23.02.2025
Laajuus
5 op
Yksikkö
VANHENNETTU 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: 0. Avoin AMK: 0.)
- Pienryhmä 2 (Koko: 0. Avoin AMK: 0.)
Opiskelijaryhmät
-
AFE24Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
- Pienryhmä 1
- Pienryhmä 2
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
01.08.2024 - 20.10.2024
Ajoitus
21.10.2024 - 28.02.2025
Laajuus
4 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
- Heli Simon
- Christopher Hudson
Opiskelijaryhmät
-
MRN24Bachelor 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
108 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
fi
Teacher based assessment of work produced
Peer review
Ilmoittautumisaika
02.09.2024 - 15.09.2024
Ajoitus
02.09.2024 - 18.12.2024
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
- Christopher Hudson
Ajoitusryhmät
- Pienryhmä 1 (Koko: 50. Avoin AMK: 0.)
- Pienryhmä 2 (Koko: 50. Avoin AMK: 0.)
Opiskelijaryhmät
-
IB24ABachelor of Business Administration, International Business
Koulutusryhmat
- Pienryhmä 1
- Pienryhmä 2
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
fi
Moodle material
Web-based literature
Academic journals
Opetusmenetelmät
Independent study
Written an spoken assignments
Peer assessment
Opiskelijan ajankäyttö ja kuormitus
108 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
02.09.2024 - 15.09.2024
Ajoitus
02.09.2024 - 18.12.2024
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
- Christopher Hudson
Ajoitusryhmät
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Koko: 5. Avoin AMK: 5.)
- Pienryhmä 1 (Koko: 0. Avoin AMK: 0.)
- Pienryhmä 2 (Koko: 0. Avoin AMK: 0.)
Opiskelijaryhmät
-
IB24BBachelor of Business Administration, International Business
Koulutusryhmat
- Avoin AMK (Ei koske tutkinto-opiskelijaa)
- Pienryhmä 1
- Pienryhmä 2
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
108 hours
Lisätietoja opiskelijoille
fi
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
22.04.2024 - 09.10.2024
Ajoitus
21.10.2024 - 18.12.2024
Laajuus
4 op
Yksikkö
SeAMK Automaatio- ja tietotekniikka
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
- Christopher Hudson
Opiskelijaryhmät
-
AE24Bachelor of Engineering, Automation Engineering
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
fi
Moodle material
Web-based literature
Academic journals
Opetusmenetelmät
fi
Independent study
Written an spoken assignments
Peer assessment
Opiskelijan ajankäyttö ja kuormitus
108 hours
Lisätietoja opiskelijoille
fi
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
fi
Teacher based assessment of work produced
Peer review
Ilmoittautumisaika
22.04.2024 - 09.10.2024
Ajoitus
21.10.2024 - 18.12.2024
Laajuus
4 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
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
- Christopher Hudson
Opiskelijaryhmät
-
AFE24Bachelor 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
fi
Moodle material
Web-based literature
Academic journals
Opetusmenetelmät
Independent study
Written an spoken assignments
Peer assessment
Opiskelijan ajankäyttö ja kuormitus
108 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.
Ilmoittautumisaika
11.11.2024 - 15.01.2025
Ajoitus
07.01.2025 - 09.03.2025
Laajuus
2 op
Virtuaaliosuus (op)
0.5 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
- Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
- Gun Wirtanen
Opiskelijaryhmät
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
-
MBIELI22Insinööri (AMK), Bio- ja elintarviketekniikka, monimuotototeutus
-
BIELI21Insinööri (AMK), Bio- ja elintarviketekniikka
Tavoitteet
The student understands the importance of correct material choices in hygienic designs in food facilities, process lines and equipment and can apply this information when replacements are made. The student can evaluate material choice in built/purchased/replaced equipment or process lines. The course programme includes existing directives, regulations, standards and guidelines on materials to be used in hygienic design. The student learns how the material affects the equipment cleanability.
Sisältö
Apply correct material choices in hygienically designed equipment, process lines and facilities
Understand compatibility and challenges when choosing material in hygienic designs
Evaluate how material choices affect food safety
Oppimateriaalit
Kurssikirjallisuus (8B00CY01):
- Stainless Steel for Hygienic Equipment in Food/Pharma book chapters 2 (Types and families of stainless steel), 4 (Corrosion of stainless steel), 5 (Stainless steel for food/pharma), 9 (Chemical surface treatment of stainless steel), 10 (Rubber and gaskets) & 11 (Plastic) written by Claus Qvist Jessen & Erik-Ole Jensen (ISBN 978-87-92765-32-1); pages 5-14, 21-82 & 149-202.
- Regulation EC 1935/2004: On materials and articles intended to come into contact with food
- Regulation EC 2023/2006: On good manufacturing practice for materials and articles intended to come into contact with food
- Regulation EC 10/2011: Plastic materials and articles intended to come into contact with food
Tietoa kurssimateriaalista tulee löytymään myös kurssin Moodle-sivulla.
Opetusmenetelmät
Kurssi toteutetaan lähiopetuksena. Monimuoto-opiskelijoille on mahdollisuus kuunnella luentoja Teams:in kautta.
Tietoa luentomateriaalista löytyy alla ja kurssin Moodle-sivulla (tieto annetaan ennen kurssin alkua).
Harjoittelu- ja työelämäyhteistyö
Hygieenisen suunnittelun kokonaisuuteen kuuluu 4 op harjoitustyökurssi, joka toteutetaan joko yksin tai parityönä.
Tämä kurssi sekä Hygienic Design of Food Facilities, Process Lines and Equipment -kurssi ovat käytännön kurssin (Project Work in Hygienic Designing) perusedellytyksiä.
Tenttien ajankohdat ja uusintamahdollisuudet
The exam will be held in the EXAM facilities in week 10, further possibilities will be announced through the course page on Moodle.
Opiskelijan ajankäyttö ja kuormitus
Työmäärä yhteensä: 54 h
- mistä ohjattua opiskelua: 15 h
- mistä itsenäistä opiskelua: 39 h
Sisällön jaksotus
Opetus alkaa tammikuussa (viikolla 4) ja päättyy helmikuussa 2025 (viikolla 8).
Lisätietoja opiskelijoille
Kurssin arvosana perustuu kirjallisen tentin tulokseen.
Arviointiasteikko
1-5
Arviointikriteerit, tyydyttävä (1)
The student knows and understands the importance of materials in hygienic design and is able to apply this knowledge in solving common problems. In addition, the student is able to follow instructions.
Arviointikriteerit, hyvä (3)
The student is well acquainted with the importance of materials in hygienic design and is able to apply it in solving different challenges. In addition, the student is able to follow the instructions and is able to present the results clearly. He/she is able to combine information previously learned.
Arviointikriteerit, kiitettävä (5)
The student has praiseworthy knowledge in materials in hygienic design and is able to apply the knowledge in solving questions and challenges. In addition, the student is able to follow the instructions and is able to present results with conclusions clearly.
Arviointimenetelmät ja arvioinnin perusteet
Kurssin arvosana perustuu kirjallisen tentin tulokseen.
Hylätty (0)
Opiskelija ei tunne käytetyt materiaalit hygieenisesti suunnitelluissa laitteissa ja prosessilinjoissa. Hän ei osaa soveltaa yleisiä periaatteita kontaktimateriaalien valinnassa.
Arviointikriteerit, tyydyttävä (1-2)
Opiskelija tuntee materiaalien peruskäsitteet hygieenisesti suunnitelluissa laitteissa ja prosessilinjossa. Hän osaa soveltaa perusperiaatteita kontaktimateriaalivalinnoissa. Lisäksi opiskelija osaa toimia työohjeiden mukaisesti.
Arviointikriteerit, hyvä (3-4)
Opiskelijalla on riittävät tiedot kontaktimateriaalien valinnasta hygieenisesti suunnitelluissa laitteissa ja prosessilinjoissa. Hän osaa ehdottaa materiaaleja suunniteltuun laitteistoon ja/tai prosessilinjaan.
Arviointikriteerit, kiitettävä (5)
Opiskelijalla on kiitettävää tietoa kontaktimateriaalien valinnoista hygieenisesti suunnitelluissa laitteissa ja prosessilinjoissa. Hän tietää, mitä ehdottaa käytettäväksi ja osaa myös esittää oikeita kysymyksiä laitteistossa ja/tai prosessilinjassa käytetystä materiaalista.
Esitietovaatimukset
Hygienic design of food facilities, process lines and equipment
Ilmoittautumisaika
22.04.2024 - 04.09.2024
Ajoitus
21.10.2024 - 13.12.2024
Laajuus
5 op
Yksikkö
UUSI SeAMK Bio- ja elintarviketekniikka
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- From Field to Fork
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Samu Palander
- Anna Tall
Opiskelijaryhmät
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
-
IEPFF24FFrom Field to Fork
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
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.
Esitietovaatimukset
Nordic Environment as Food Raw Material Source
Ilmoittautumisaika
11.11.2024 - 19.02.2025
Ajoitus
17.03.2025 - 27.04.2025
Laajuus
3 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Pekka Sahimaa
Opiskelijaryhmät
-
AFE24Bachelor 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
22.04.2024 - 13.09.2024
Ajoitus
02.09.2024 - 13.10.2024
Laajuus
3 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Virpi Masonen
Opiskelijaryhmät
-
AE24Bachelor of Engineering, Automation Engineering
-
AFE24Bachelor 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)
tai YKI-todistus, keskitaso
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
22.04.2024 - 09.10.2024
Ajoitus
21.10.2024 - 18.12.2024
Laajuus
3 op
Yksikkö
SeAMK Automaatio- ja tietotekniikka
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Opettaja
- Noora Kivimäki
Opiskelijaryhmät
-
AE24Bachelor of Engineering, Automation Engineering
-
AFE24Bachelor 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
Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 1. Helsinki: Finn Lectura.
Verkkomateriaali ilmoitetaan kurssin alussa.
Opetusmenetelmät
Lähiopetus / hybridiopetus, luennot
Itsenäinen opiskelu: harjoitukset ja tehtävät
Suulliset ja kirjalliset tehtävät yksin ja ryhmässä
Verkkotentti
Tenttien ajankohdat ja uusintamahdollisuudet
Tentin ja uusintatenttien ajankohdat ilmoitetaan kurssin aikana.
Toteutuksen valinnaiset suoritustavat
Näyttö (SeAMK:n näyttöpäivinä) tai YKI-todistus, keskitaso
Opiskelijan ajankäyttö ja kuormitus
81 h, sis. 28 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 Moodle-tehtävät ja testit
- tentti (suullinen ja kirjallinen osuus, min. 50 % pisteistä tentin läpäisemiseksi)
Esitietovaatimukset
Finnish 1
Ilmoittautumisaika
22.04.2024 - 09.10.2024
Ajoitus
21.10.2024 - 18.12.2024
Laajuus
3 op
Virtuaaliosuus (op)
3 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Opettaja
- Virpi Masonen
Opiskelijaryhmät
-
AE24Bachelor of Engineering, Automation Engineering
-
AFE24Bachelor 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
Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 1. Helsinki: Finn Lectura.
Web-material given in the beginning of the course
Arviointiasteikko
1-5
Arviointikriteerit, tyydyttävä (1)
The student knows some vocabulary learnt during the course. He can use simple sentences but mistakes can impede comprehension. He can communicate in some everyday situations when helped. He understands slow and clearly articulated speech to some extent and he recognizes the topic of written texts and understands some words and expressions in them. The student is able to write short and simple texts, but mistakes impede comprehension. Other languages strongly influence the pronunciation.
Arviointikriteerit, hyvä (3)
The student knows the most of the vocabulary learnt during the course. He can use simple sentences making a few mistakes. He manages independently in the most everyday situations, mistakes do not impede comprehension. He understands most of the normal speed speech and the content of written texts. He is able to write mainly understandable texts while still making some mistakes. The pronunciation is mainly understandable.
Arviointikriteerit, kiitettävä (5)
The student knows the vocabulary learnt during the course. He can use simple sentences making hardly any mistakes. He manages independently and fluently in everyday situations. He understands normal speed speech and the content of written texts and he can write understandable texts, which may contain minor mistakes.The pronunciation is close to that of a native speaker.
Esitietovaatimukset
Finnish 1
Ilmoittautumisaika
11.11.2024 - 15.01.2025
Ajoitus
07.01.2025 - 23.02.2025
Laajuus
3 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Virpi Masonen
Opiskelijaryhmät
-
AFE24Bachelor 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
22.04.2024 - 04.09.2024
Ajoitus
26.08.2024 - 13.10.2024
Laajuus
3 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Virpi Masonen
Opiskelijaryhmät
-
AFE23Bachelor 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.
Toteutuksen valinnaiset suoritustavat
Näyttö (SeAMK:n näyttöpäivinä)
Kurssia ei voi suorittaa minkään tason YKI-todistuksella.
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
11.11.2024 - 15.01.2025
Ajoitus
07.01.2025 - 27.04.2025
Laajuus
5 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Ilmari Äijö
Ajoitusryhmät
- Pienryhmä 1 (Koko: 0. Avoin AMK: 0.)
- Pienryhmä 2 (Koko: 0. Avoin AMK: 0.)
Opiskelijaryhmät
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
- Pienryhmä 1
- Pienryhmä 2
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
22.04.2024 - 04.09.2024
Ajoitus
26.08.2024 - 18.12.2024
Laajuus
5 op
Yksikkö
VANHENNETTU 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.)
Opiskelijaryhmät
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
- Pienryhmä 1
- Pienryhmä 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
Opetusmenetelmät
Theory lecures and Laboratory practices
Tenttien ajankohdat ja uusintamahdollisuudet
Final test
2x re-examination
Opiskelijan ajankäyttö ja kuormitus
Lectures 9x2h
Laboratory practices 3x 4h
Assignments & reports + independent work 105h
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.
Esitietovaatimukset
Chemistry basics and laboratory work
Ilmoittautumisaika
11.11.2024 - 15.01.2025
Ajoitus
07.01.2025 - 16.05.2025
Laajuus
5 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Merja Kyntäjä
- Gun Wirtanen
Ajoitusryhmät
- Pienryhmä 1 (Koko: 20. Avoin AMK: 0.)
- Pienryhmä 2 (Koko: 20. Avoin AMK: 0.)
Opiskelijaryhmät
-
AFE24Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
- Pienryhmä 1
- Pienryhmä 2
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
Aika ja paikka
Kurssin tunnit pidetään keväällä 2025.
Oppimateriaalit
Luennoilla esitetty materiaali + e-kirjastosta saatava kurssikirja.
Tentittavään materiaaliin kuuluu lisäksi alla mainitut artikkelit ja kirjakappale:
- Importance of Yeasts and Lactic Acid Bacteria in Food Processing kirjasta Food Processing: Strategies for Quality Assessment (löytyy kurssisivulla; täydelliset viitetiedot: Erten, H., A?irman, B., Gündüz, C., Çar?anba, E., Sert, S., Bircan, S. & Tangüler, H. 2014. Importance … food processing. In: Malik, A., Erginkaya, Z., Ahmad, S. & Erten, H. (Eds). Food processing: strategies for quality assessment. New York: Springer. p. 351–378. DOI: 10.1007/978-1-4939-1378-7_14)
Wirtanen, G. 2017. Biofilm formation on process surfaces. Renhetsteknik 46:1, 20-21.
Wirtanen, G. 2017. Prevention and control of biofilm formation. Renhetsteknik 46:2, 7-11.
Wirtanen, G. 2017. Common pathogens in biofilms. Renhetsteknik 46:3, 6-11.
... tai muu vastaava kirjallisuus josta kerrotaan Tervetuloa kirjeessä, aloitusluennolla (tammikuussa 2025) ja kurssin Moodle-sivulla.
Opetusmenetelmät
Kurssi toteutetaan englannin kielellä ja opetus koostuu:
- luennoista sekä
- laboratorioharjotuksi.
Lisäksi opiskelijat osallistuvat astaktiivisesti patogeeniesityksen tekoon ja toisen patogeeni esityksen opponointiin ryhmätöinä.
Lähiopetus
Harjoittelu- ja työelämäyhteistyö
-
Tenttien ajankohdat ja uusintamahdollisuudet
Englanninkielinen tentti pidetään toukokuussa 2025 EXAM-luokassa. Ajankohta kerrotaan Tervetuloa kirjeessä, aloitusluennolla (tammikuussa 2025) ja kurssin Moodle-sivulla.
Kansainvälisyys
-
Toteutuksen valinnaiset suoritustavat
-
Opiskelijan ajankäyttö ja kuormitus
Kokonaistuntimäärä: 135 h
- josta 50 h lähiopetuksessa (luentoja n. 30 h ja laboratoriotyötunnit 20 h)
- josta 85 h on omaaloitteista opiskelua
Sisällön jaksotus
Opetus on keväällä 2025.
Lisätietoja opiskelijoille
Opintojakso toteutetaan englanninkielellä. Opintojakso suoritetaan tenttimällä ja täyttämällä laboratorioraportti. Esitietona tenttimiselle on patogeenityön suorittaminen hyväksytysti eli opintojakson suorittaminen edellyttää aktiivista osallistumista patogeeniryhmätyöhön, ryhmätyön esittämistä ja toisen ryhmätyön opponointia. Yllämainittujen tehtävien jälkeen opiskelija saa osallistua kirjalliseen tenttiin. Mikrobiologiset laboratoriotyöt (2 op) on osaa tätä kurssia.
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.
Arviointimenetelmät ja arvioinnin perusteet
Kurssin arvosana perustuu kirjallisen tentin tulokseen (60%) ja laboratoriotyöskentelyyn raportointineen (40%).
Hylätty (0)
Opiskelija ei hallitsee mikrobiologian peruskäsitteitä eikä menetelmiä. Toinen syy hylättyyn arvosanaan on ettei opiskelija ole suorittanut mainitut ryhmätyöt hyväksytysti.
Arviointikriteerit, tyydyttävä (1-2)
Opiskelija tuntee ja hallitsee tyydyttävässä määrin mikrobiologian peruskäsitteet ja menetelmät sekä kykenee soveltamaan niitä tavanomaisten ongelmien ratkaisemisessa.
Arviointikriteerit, hyvä (3-4)
Opiskelija tuntee hyvin mikrobiologiaan liittyvät peruskäsitteet ja menetelmät sekä kykenee soveltamaan niitä erityyppisten haasteiden ratkaisemisessa. Opiskelija pystyy esittämään tuloksia selkeästi. Hän kykenee yhdistämään oppimaansa aiempiin kokemuksiinsa aihepiiristä.
Arviointikriteerit, kiitettävä (5)
Opiskelija tuntee kiitettävästi mikrobiologiaan liittyvät käsitteet ja menetelmät sekä kykenee soveltamaan niitä erityyppisten kysymysten ja haasteiden ratkaisemisessa. Lisäksi opiskelija pystyy esittämään tuloksia selkeästi sekä esittämään johtopäätöksiä. Hän osoittaa innovatiivisuutta soveltaen oppimaansa.
Ilmoittautumisaika
11.11.2024 - 19.02.2025
Ajoitus
03.03.2025 - 27.04.2025
Laajuus
3 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Cory Isaacs
Opiskelijaryhmät
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Tavoitteet
Students can analyze management and understand various concepts and models and apply this knowledge to the work in the food sector. They can explain the entire sphere of duties of a supervisor involved and in significance of leadership in productive operations. Students will learn the basics of management and leadership and be familiar with the various areas of personnel management and will get readiness to act as a supervisor and as an employee.
The student is familiar with the system of Employment legislation and is able to apply in practice legislation concerning the rights and duties of the parties of employment relationship.
Sisältö
Basic concepts of management and organizations, wholeness of the superior work and field of the personnel management which includes among others, the supervisors tasks, good employee skills, acting as an employer and as a figurehead of the organization, recruiting, orientation, development discussions, feedback, motivation, organizational communication.
Essential regulations of Employment Contracts Act, Collective Agreements Act and Act on Co-operation within Undertakings
Oppimateriaalit
Provided by the teacher
Opetusmenetelmät
Contact teaching
Lectures and Guided Practice 20 h
Independent work 60 h
Opiskelijan ajankäyttö ja kuormitus
- 20 hours of lectures and guided practice
- 60 hours of independent work.
Students are free to decide on their own and within their groups how to use the 60 hours in regards to completing the course tasks.
Low attendance will be taken into consideration when giving the final grade.
Arviointiasteikko
1-5
Arviointikriteerit, tyydyttävä (1)
The student is able to name the concepts of work organization, and management. They recognize the leadership and the leadership of the whole management, as well as the importance of successful operations. They recognize the basic concepts of management and human resource management areas.
Arviointikriteerit, hyvä (3)
Students are able to look at the organization, management and work through various concept systems. He is able to interpret managerial and leadership of the entity, as well as the importance of successful operations management. He is familiar with the basic concepts of management and human resource management areas.
Arviointikriteerit, kiitettävä (5)
Students are able to view and consider the organization, management and work through various concept systems. He can explain the leadership and the leadership of the whole, as well as the importance of successful operations management. He learns to know the basic concepts of management and human resource management areas.
Arviointimenetelmät ja arvioinnin perusteet
Exam = 80%
Group Presentation = 20%
Students must also complete all course tasks and homework assignments.
Failure to complete all course material will result in a lower grade or your final grade being withheld until all tasks are complete at an acceptable level.
Ilmoittautumisaika
22.04.2024 - 04.09.2024
Ajoitus
18.11.2024 - 07.03.2025
Laajuus
4 op
Virtuaaliosuus (op)
1 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
- Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
- Gun Wirtanen
Opiskelijaryhmät
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
-
MBIELI22Insinööri (AMK), Bio- ja elintarviketekniikka, monimuotototeutus
-
BIELI21Insinööri (AMK), Bio- ja elintarviketekniikka
Tavoitteet
The student is able to understand hygienic design principles of food facilities, process lines and equipment and to apply information, whenever new designs are needed. The student can evaluate features needed in purchasing new equipment or process lines. The course programme is based on existing directives, regulations, standards and guidelines. Furthermore, zoning principles for food processing facilities are taught and the student will learn about cleanability principles of equipment.
Sisältö
Apply hygienic design (HD) principles on equipment, process lines and facilities
Understand challenges in HD
Evaluate how HD affects food safety
Create teams working with HD issues
Understand which HD tools, which should be used in the project work, are available
Develop strategies for making a business case, which can be a part of the project work, in HD
Oppimateriaalit
Course literature:
in the Hygienic Design of Food Facilities, Process Lines and Equipment (8B00CX99)
- The booklet “Practical Hygienic Design” written of Alan Friis, FORCE Technology (link: https://forcetechnology.com/en/articles/practical-hygienic-design-e-book-alan-friis)
- EHEDG Guideline 8 HYGIENIC DESIGN PRINCIPLES (3rd edition, March 2018)
- SFS-EN 1672-2:2020:en Food processing machinery. Basic concepts. Part 2: Hygiene and cleanability requirements
- EHEDG Glossary (Version 2020/08.G04)
- EHEDG White Paper on Hygienic Design Scopes JI (for building constructors and equipment manufacturers) & JII (for building and equipment users) by Global Food Safety Initiative (GFSI)
Informatiota opetusmateriaalikokonaisuudesta löytyy myös kurssin Moodle-sivulla.
Opetusmenetelmät
Kurssi toteutetaan lähiopetuksena. Monimuoto-opiskelijoille on mahdollisuus kuunnella luentoja Teams:in kautta.
Tietoa luentomateriaalista löytyy alla ja kurssin Moodle-sivulla (tieto annetaan ennen kurssin alkua).
Harjoittelu- ja työelämäyhteistyö
Hygieenisen suunnittelun kokonaisuuteen kuuluu 4 op harjoitustyökurssi, joka toteutetaan joko yksin tai parityönä.
Tämä kurssi sekä Contact Materials in Process Lines and Equipment ovat käytännön kurssin (Project Work in Hygienic Designing) perusedellytyksiä.
Tenttien ajankohdat ja uusintamahdollisuudet
The exam will be held in the EXAM facilities in week 8, further possibilities will be announced through the course page on Moodle.
Kansainvälisyys
-
Toteutuksen valinnaiset suoritustavat
-
Opiskelijan ajankäyttö ja kuormitus
Työmäärä yhteensä: 108 h
- mistä ohjattua opiskelua: 36 h
- mistä itsenäistä opiskelua: 72 h
Sisällön jaksotus
Opetus alkaa marraskuun 2024 puolessa välissä (viikolla 47) ja loppuu helmikuun lopussa 2025 (viikolla 8).
Lisätietoja opiskelijoille
Arvosana määräytyy kirjalliseen tenttitulokseen.
Arviointiasteikko
1-5
Arviointikriteerit, tyydyttävä (1)
The student knows and understands the basic concepts what is specific for hygienic designs and is able to apply the knowledge in solving common problems. In addition, the student is able to follow instructions.
Arviointikriteerit, hyvä (3)
The student is well acquainted with the basic concepts in hygienic designs and is able to apply the knowledge in solving different challenges. In addition, the student is able to follow the instructions and is able to present results clearly. He/she is able to combine information with previously learned knowledge.
Arviointikriteerit, kiitettävä (5)
The student has praiseworthy knowledge in basic concepts of hygienic designs and is able to apply the knowledge in solving questions or challenges. In addition, the student is able to follow the instructions and is able to present results clearly and draw conclusions.
Arviointimenetelmät ja arvioinnin perusteet
Kurssin arvosana perustuu kirjallisen tentin tulokseen.
Hylätty (0)
Opiskelija ei hallitsee peruskäsitteitä hygieenisessä suunnittelussa - ei tila- eikä laitesuunnittelussa. Hän ei kykenee toimimaan työohjeiden mukaisesti.
Arviointikriteerit, tyydyttävä (1-2)
Opiskelija tuntee ja hallitsee tyydyttävässä määrin hygieenisen suunnittelun peruskäsitteet ja kykenee soveltamaan periaatteet hygieenisessä suunnittelussa tavanomaisten ongelmien ratkaisemisessa. Lisäksi opiskelija osaa toimia työohjeiden mukaisesti.
Arviointikriteerit, hyvä (3-4)
Opiskelija tuntee hyvin hygieenisen suunnittelun peruskäsitteet ja kykenee soveltamaan niitä erityyppisten haasteiden ratkaisemisessa. Lisäksi opiskelija osaa toimia työohjeiden mukaisesti ja pystyy esittämään tuloksia selkeästi. Hän kykenee yhdistämään oppimaansa aiempiin kokemuksiinsa aihepiiristä.
Arviointikriteerit, kiitettävä (5)
Opiskelija tuntee kiitettävästi hygieenisen suunnittelun käsitteet ja kykenee soveltamaan niitä erityyppisten kysymysten ja haasteiden ratkaisemisessa. Lisäksi opiskelija osaa toimia työohjeiden mukaisesti ja pystyy esittämään tuloksia johtopäätöksineen selkeästi. Hän osoittaa innovatiivisuutta soveltaen oppimaansa.
Esitietovaatimukset
Food microbiology and process hygiene or equal knowledge
Ilmoittautumisaika
22.04.2024 - 04.09.2024
Ajoitus
02.09.2024 - 18.12.2024
Laajuus
8 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Ilmari Äijö
Opiskelijaryhmät
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Tavoitteet
The student can explain the concepts and operations of the supply chain. The student can apply the principles of the cost and financial accounting. She/he can estimate the profitability related to the food supply chain. She/he can calculate the profitability of investments and be familiar with the funding. The student can explain the basic concepts relating to the role of strategic management.
Sisältö
- strategic management
- accounting
- calculation of profitability
- supply chain management
- procurement
- production management
- ERP
- inventory management
- transportation
Oppimateriaalit
Strateginen johtaminen -Mika Kamensky
Jormakka, R., Koivusalo, K., Lappalainen, J., & Niskanen, M. (2021). Laskentatoimi (7., uudistettu painos.). Edita.
Knüpfer, S., & Puttonen, V. (2018). Moderni rahoitus (10., uudistettu painos.). Alma.
Syvänperä, O., & Lindfors, H. (2014). Pk-yrityksen budjetointi ja raportointi käytännönläheisesti (4., uudistettu painos.). Helsingin seudun kauppakamari.
Luentomateriaali
Opetusmenetelmät
Luennot, harjoitustehtävät
Opiskelijan ajankäyttö ja kuormitus
8 x 27h = 216h
Arviointiasteikko
1-5
Arviointikriteerit, tyydyttävä (1)
The student can explain the basic principles of supply chain management, strategic management and accounting. 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 of supply chain management, strategic management and accounting, 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 theories of supply chain management, strategic management and accounting. She/he has the excellent command of practical applications of supply chain management, strategic management and accounting.
Arviointimenetelmät ja arvioinnin perusteet
Harjoitustehtävät
Tentti
Arviointikriteerit, 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)
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)
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
Business and entrepreneurship
Ilmoittautumisaika
01.08.2024 - 25.08.2024
Ajoitus
26.08.2024 - 31.12.2024
Laajuus
4 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
- Jarkko Loima
Opiskelijaryhmät
-
MRN24Bachelor 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
22.04.2024 - 15.09.2024
Ajoitus
02.09.2024 - 18.12.2024
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
-
IB24ABachelor 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
Opetusmenetelmät
Contact teaching, online teaching, independent assignments.
Opiskelijan ajankäyttö ja kuormitus
4 x 27h = 108h
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, quick tests
Ilmoittautumisaika
22.04.2024 - 08.09.2024
Ajoitus
02.09.2024 - 18.12.2024
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
Ajoitusryhmät
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Koko: 5. Avoin AMK: 5.)
Opiskelijaryhmät
-
IB24BBachelor of Business Administration, International Business
Koulutusryhmat
- Avoin AMK (Ei koske tutkinto-opiskelijaa)
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
Opetusmenetelmät
Online teaching, independent assignments.
Opiskelijan ajankäyttö ja kuormitus
4 x 27h = 108h
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, quick tests
Ilmoittautumisaika
22.04.2024 - 13.09.2024
Ajoitus
26.08.2024 - 13.10.2024
Laajuus
4 op
Yksikkö
SeAMK Automaatio- ja tietotekniikka
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
- Matti Panula
Opiskelijaryhmät
-
AE24Bachelor of Engineering, Automation Engineering
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
Lecture materials
Opetusmenetelmät
Lectures and assignments
Opiskelijan ajankäyttö ja kuormitus
Contact teaching 28h, self study 80h.
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
Exam and assignments
Ilmoittautumisaika
22.04.2024 - 09.10.2024
Ajoitus
21.10.2024 - 18.12.2024
Laajuus
4 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
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
- Jarkko Loima
Opiskelijaryhmät
-
AFE24Bachelor 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
11.11.2024 - 19.02.2025
Ajoitus
03.03.2025 - 27.04.2025
Laajuus
3 op
Yksikkö
VANHENNETTU 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
-
AFE24Bachelor 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
02.09.2024 - 19.09.2024
Ajoitus
02.09.2024 - 13.12.2024
Laajuus
2 op
Virtuaaliosuus (op)
2 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Samu Palander
Ajoitusryhmät
- Pienryhmä 1 (Koko: 25. Avoin AMK: 0.)
- Pienryhmä 2 (Koko: 25. Avoin AMK: 0.)
Opiskelijaryhmät
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
- Pienryhmä 1
- Pienryhmä 2
Tavoitteet
The student is able to
- identify differences in scientific and everyday thinking
- define different approaches to research and basics concepts of research
- present the stages of a research process and reporting (structure)
- explain the importance of critical thinking in research and development work
- give examples of the meaning of research ethics
Sisältö
- scientific and everyday thinking
- general research ethics
- central research methods
- basic concepts and structure of research
- states of research process and report
- research&development approach to work
Arviointiasteikko
1-5
Arviointikriteeri, hyväksytty/hylätty
Pass:
The student demonstrates the competencies defined as the learning goals of the course and acceptably carries out the possible assignments related to the course.
Fail:
The student does not achieve the learning goals of the course and is not able to demonstrate their competencies.
Esitietovaatimukset
Aikaisempia opintoja ei tarvita
Ilmoittautumisaika
22.04.2024 - 09.10.2024
Ajoitus
21.10.2024 - 18.12.2024
Laajuus
5 op
Yksikkö
VANHENNETTU 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
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
-
BIELI23Insinööri (AMK), Bio- ja elintarviketekniikka, Päivätoteutus
-
IEPFF24FFrom Field to Fork
-
MBIELI24Insinööri (AMK), Bio- ja elintarviketekniikka, Monimuotototeutus
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 22 h
Itsenäistä ja ryhmätyötä 113h
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
22.04.2024 - 04.09.2024
Ajoitus
26.08.2024 - 27.04.2025
Laajuus
13 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Juuso Kumpulainen
- Jarmo Alarinta
- Matti Leppälehto
- Merja Kyntäjä
Opiskelijaryhmät
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Tavoitteet
Students are able to define the specific characteristics of dairy, meat, fish, cereal and vegetable products as raw materials and the possibilities of utilizing different components.
Students are able to define the main processing methods of dairy, meat, fish, cereal and vegetable products.
Sisältö
Composition of raw materials and quality factors
Manufacture of sour milk products, ice cream, cheeses, butter and spreads
Basic processes of slaughter, meat cutting, meat processing and production of meat products
Fish processing
Grinding, general baking processes, cereal-based feed
Different treatments of vegetables
Opetusmenetelmät
Kurssimateriaalit
Opiskelijan ajankäyttö ja kuormitus
Työmäärä yhteensä: 351 h
- mistä työjärjestyksessä olevaa opiskelua: 130 h
- mistä itsenäistä opiskelua: 221 h
Arviointiasteikko
1-5
Arviointikriteerit, tyydyttävä (1)
The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.
Arviointikriteerit, hyvä (3)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject.
Arviointikriteerit, kiitettävä (5)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. 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 tentit. 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.
Esitietovaatimukset
Food Microbiology and Process Hygiene
Food Technology Basic
Food Chemistry
Ilmoittautumisaika
22.04.2024 - 09.10.2024
Ajoitus
21.10.2024 - 02.02.2025
Laajuus
3 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Jouni Björkman
Opiskelijaryhmät
-
AFE24Bachelor 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 32 h, autonomous studies 48 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
23.08.2024 - 04.10.2024
Ajoitus
23.08.2024 - 20.12.2024
Laajuus
5 op
Yksikkö
UUSI SeAMK Bio- ja elintarviketekniikka
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opiskelijaryhmät
-
IEPFF24FFrom Field to Fork
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
22.04.2024 - 10.09.2024
Ajoitus
02.09.2024 - 31.07.2025
Laajuus
3 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Samu Palander
- Juha Tiainen
- Anna Tall
Opiskelijaryhmät
-
AFE24Bachelor 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
11.04.2024 - 19.02.2025
Ajoitus
03.03.2025 - 27.04.2025
Laajuus
3 op
T&K-osuus
1 op
Yksikkö
VANHENNETTU 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
-
AFE23Bachelor 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
11.11.2024 - 15.01.2025
Ajoitus
24.03.2025 - 27.04.2025
Laajuus
3 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Pekka Sahimaa
Opiskelijaryhmät
-
AFE23Bachelor 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
22.04.2024 - 04.09.2024
Ajoitus
09.09.2024 - 18.12.2024
Laajuus
4 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Juuso Kumpulainen
- Matti Leppälehto
Vastuuhenkilö
Juuso Kumpulainen
Opiskelijaryhmät
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
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
11.11.2024 - 19.02.2025
Ajoitus
03.02.2025 - 25.05.2025
Laajuus
10 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Markus Ojala
- Gun Wirtanen
Vastuuhenkilö
Gun Wirtanen
Opiskelijaryhmät
-
AFE24Bachelor 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.
Aika ja paikka
Carried out both in class and on distance.
Oppimateriaalit
No specific literature.
The vegan prosessing part consists of lecturing days in digitalisation and automation, processing of plant based proteins, green skills and soft skills, which include lecture tasks and presentations. The IAT part consists of preparing both an oral presentation and a poster presentation about a chosen process.
Opetusmenetelmät
Kurssi toteuteaan englanniksi, kursissa on kaksi osaa. Osat liittyvät vegaaniseen prosessointiin ja tiedonhankintatekniikkaan.
Harjoittelu- ja työelämäyhteistyö
-
Tenttien ajankohdat ja uusintamahdollisuudet
There is no exam in this course.
Kansainvälisyys
-
Toteutuksen valinnaiset suoritustavat
The course is approved based on lecture task answers and presentations in at least two of the four vegan sessions as well as presentations (both oral and poster) on a chosen process in the IAT part. There is no exam in this course.
Opiskelijan ajankäyttö ja kuormitus
There is 270 h in total. Approx. 65 h are carried out in class and 205 h as self studies.
Vegan: 5 ECTS i.e., 135 hours
IAT: 5 ECTS i.e., 135 hours
Lisätietoja opiskelijoille
The vegan part of the course is carried out based on lecture tasks and presentations. There is no exam in this course.
The IAT part of the course is carried out as a case report (topics available in Moodle). The work is performed in pairs.
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
The course is carried out based on lecture tasks and presentations, There is no exam in this course. More information will be available in the Welcome Letter, which will be available in late autumn.
Ilmoittautumisaika
11.11.2024 - 15.01.2025
Ajoitus
03.03.2025 - 06.04.2025
Laajuus
4 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
- Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
- Gun Wirtanen
Ajoitusryhmät
- MBIELI22 (Koko: 0. Avoin AMK: 0.)
- AFE22 / BIELI21 (Koko: 0. Avoin AMK: 0.)
Opiskelijaryhmät
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AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
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MBIELI22Insinööri (AMK), Bio- ja elintarviketekniikka, monimuotototeutus
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BIELI21Insinööri (AMK), Bio- ja elintarviketekniikka
Koulutusryhmat
- MBIELI22
- AFE22 / BIELI21
Tavoitteet
The student is able to apply hygienic designs in food facilities, process lines or equipment and implement information, when new design is needed. The student can based on existing directives, regulations, standards and guidelines in hygienic design create features needed when equipment or process lines are planned/ replaced/ bought. The student is able to evaluate the effect of cleanability.
Sisältö
Understand challenges in hygienic designs
Evaluate how hygienic design affects food safety
Develop hygienically designed equipment or parts of a process line
Understand which tools are available and can be used when designing equipment
Develop strategies in a business case of hygienically designed equipment
Oppimateriaalit
Pakollinen materiaali on esitetty kursseissa:Hygienic Design of Food Facilities, Process Lines and Equipment and Contact Materials in Process Lines and Equipment. Pakollisia lisämateriaaleja ei ole.
Kurssimateriaali yllämainituissa kursseissa on:
Course literature in the Hygienic Design of Food Facilities, Process Lines and Equipment (8B00CX99)
- The booklet “Practical Hygienic Design” written of Alan Friis, FORCE Technology (link: https://forcetechnology.com/en/articles/practical-hygienic-design-e-book-alan-friis)
- EHEDG Guideline 8 HYGIENIC DESIGN PRINCIPLES (3rd edition, March 2018)
- SFS- EN 1672-2:2020:en Food processing machinery. Basic concepts. Part 2: Hygiene and cleanability requirements
- EHEDG Glossary (Version 2020/08.G04)
- EHEDG White Paper on Hygienic Design Scopes JI (for building constructors and equipment manufacturers) & JII (for building and equipment users) by Global Food Safety Initiative (GFSI)
Course literature in the Contact Materials in Process Lines and Equipment (8B00CY01):
- Stainless Steel for Hygienic Equipment in Food/Pharma book chapters 2 (Types and families of stainless steel), 4 (Corrosion of stainless steel), 5 (Stainless steel for food/pharma), 9 (Chemical surface treatment of stainless steel), 10 (Rubber and gaskets) & 11 (Plastic) written by Claus Qvist Jessen & Erik-Ole Jensen (ISBN 978-87-92765-32-1); pages 5-14, 21-82 & 149-202.
- Regulation EC 1935/2004: On materials and articles intended to come into contact with food
- Regulation EC 2023/2006: On good manufacturing practice for materials and articles intended to come into contact with food
- Regulation EC 10/2011: Plastic materials and articles intended to come into contact with food
Information about the teaching material will also be given on the Moodle page of the course.
Opetusmenetelmät
Kurssi toteutetaan osittain lähiopetuksena (johdanto, keskustelut valituista tapausselostuksesta ja tapausselostuksen esittely) ja osittain etäopetuksena (käytännön työ valitussa tapauksessa ja tapausselostuksen valmistaminen). Monimuoto-oiskelijoilla on mahdollisuus valita työstettävän tapausselostuksen työnantajan prosesseista.
Pakollinen materiaali on kursseista:Hygienic Design of Food Facilities, Process Lines and Equipment and Contact Materials in Process Lines and Equipment. Pakollisia lisämateriaaleja ei ole.
Harjoittelu- ja työelämäyhteistyö
Tapausselostuksen aihe voidaan valita työnantajan prosessista. Työstä on sovittava etukäteen, sillä tapausselostus tullaan esittämään kurssin osallistujille kurssin lopussa.
Tenttien ajankohdat ja uusintamahdollisuudet
Tämä kurssi ei suoriteta tentillä. Kurssi suoritetaan tapausselostuksella, joka esitetään kurssin lopussa muille kurssin osallistujille.
Opiskelijan ajankäyttö ja kuormitus
Työmäärä yhteensä: 108 h
- mistä ohjattua opiskelua: 18 h
- mistä itsenäistä opiskelua: 90 h
Sisällön jaksotus
Kurssi alkaa maaliskuun alussa ja loppuu toukokuussa.
Lisätietoja opiskelijoille
Opiskelijan on suoritettava sekä Hygienic Design of Food Facilities, Process Lines and Equipment (4 op) että Contact Materials in Process Lines and Equipment (2 op) ennen kuin hän saa arvosanan tässä käytännön kutrssissa.
Arviointiasteikko
1-5
Arviointikriteerit, tyydyttävä (1)
The student knows and understands how to design equipment and/or parts in process lines hygienically and is able to apply the knowledge in solving common problems. In addition, the student is able to follow instructions.
Arviointikriteerit, hyvä (3)
The student is well acquainted how equipment / process line parts are designed and is able to apply the knowledge in solving different challenges. In addition, the student is able to follow the instructions and is able to present results clearly. He/she is able to combine previously learned information.
Arviointikriteerit, kiitettävä (5)
The student has praiseworthy knowledge how equipment / process line parts are designed and is able to apply it when solving different challenges. The student is also able demonstrate innovation by applying what he/she has learned. In addition, the student is able to follow the instructions and is able to present results clearly and draw conclusions.
Hylätty (0)
Opiskelija ei osaa soveltaa hygieenisen suunnittelun periaatteita käytännössä. Hän ei pysty noudattamaan annettuja ohjeita.
Arviointikriteerit, tyydyttävä (1-2)
Opiskelija osaa soveltaa hygieniasuunnittelun peruskäsitteitä valitussa tapaustutkimuksessa ja osaa ratkaista yleisiä hygieniasuunnitteluun liittyviä ongelmia. Lisäksi opiskelija osaa toimia työohjeiden mukaisesti.
Arviointikriteerit, hyvä (3-4)
Opiskelija tuntee erittäin hyvät tiedot hygieniasuunnittelussa. Opiskelija osaa soveltaa saamiaan hygieenisen suunnittelun tietoja yksinkertaisissa tapauksissa. Lisäksi opiskelija osaa toimia työohjeiden mukaisesti ja osaa esittää tulokset selkeästi.
Arviointikriteerit, kiitettävä (5)
Opiskelijalla on kiitettävät tiedot kahdesta teoriakurssista, jotka hän pystyy hyödyntämään valitussa käytännön hygieniasuunnittelutapauksessa. Opiskelija osaa soveltaa saamaansa tietoa erilaisten haasteiden ratkaisemisessa. Lisäksi opiskelija osaa toimia työohjeiden mukaisesti ja osaa esittää tulokset selkeästi johtopäätöksineen. Hän osaa hyödyntää oppimaansa tietoa innovaatioissa.
Esitietovaatimukset
Hygienic design of food facilities, process lines and equipment
Contact materials in process lines and equipment
Ilmoittautumisaika
15.04.2024 - 19.02.2025
Ajoitus
10.03.2025 - 31.05.2025
Laajuus
5 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Bieli Nimeämätön
Opiskelijaryhmät
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AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Tavoitteet
Student will be able to define and implement different concepts of research and various research methods. Student can independently utilise different opportunities of information retrieval in his/her own field and is able to critically evaluate different information. Student has basic knowledge of statistical analysis and is able to carry out a statistical research including research plan, implementing and reporting. He is also able to evaluate the results of the work and the whole process. Student can take into consideration the ethics of the research work. Student knows the conventions of academic writing and is able to draw up a research report which meets the demands of the style and the structure. Student has skills for producing thesis.
Sisältö
- implementation of basic research concepts and methods
- web search, databases and information sources of the field
- evaluation and developing of the information retrieval, evaluation and use of the information
- basics of statistical mathematics and statistics
- compilation of statistical research project
Arviointiasteikko
1-5
Arviointikriteeri, hyväksytty/hylätty
The student participates actively and returns the tasks acceptably. The student can acquire information. The student knows the basic concepts of the statistics and can manage the quantitative research. The student is familiar with the thesis process.
Esitietovaatimukset
Introduction to Research and Development
Introduction to Project Work
Ilmoittautumisaika
22.04.2024 - 18.09.2024
Ajoitus
12.08.2024 - 18.12.2024
Laajuus
6 op
Yksikkö
VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi
Toimipiste
SeAMK Seinäjoki, Frami
Opetuskielet
- Englanti
Tutkinto-ohjelma
- Bachelor of Engineering, Agri-food Engineering
Opettaja
- Jarmo Alarinta
- Margit Närvä
Ajoitusryhmät
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Koko: 50. Avoin AMK: 50.)
Opiskelijaryhmät
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AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
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AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
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IEPFF24FFrom Field to Fork
Koulutusryhmat
- Avoin AMK (Ei koske tutkinto-opiskelijaa)
Tavoitteet
The student can describe a food loss globally at different stages of the food chain, environmental and regulatory considerations of food packages and side streams of food industry. The student can analyse the wholeness of the global food system and to estimate its sustainability on the life cycle analysis. The student can assess the role of consumer involvement in developing the sustainable food system
The student gets readiness to the problem solving.
Sisältö
- Global food system
- Life cycle analysis
- Definition of the food loss
- Reasons and reducing means for the food loss in Finland and globally
- Packages of food products and their environmental effects
- Sidestreams of food industry
- Consumer involvement
Arviointiasteikko
1-5
Arviointikriteerit, tyydyttävä (1)
The student can explain the basic principles of global food system, the underlying factors of the food loss, packages of food products and their environmental affects, sidestreams of food industry and the role of consumer involvement. Student can describe these concepts satisfactorily and are familiar with practical applications.
Arviointikriteerit, hyvä (3)
The student can clearly describe global food system, the underlying factors of the food loss, packages of food products and their environmental affects, sidestreams of food industry and the role of consumer involvement. and are able to describe them well. The student has the good command of the practical applications.
Arviointikriteerit, kiitettävä (5)
The student can clearly describe and analyse the global food system, the underlying factors of the food loss, packages of food products and their environmental affects, sidestreams of food industry and the role of consumer involvement. She/he has the excellent command of practical applications.