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PROFILE OF THE PROGRAMME
Studies in the Agri-food Engineering Degree Programme is based on the natural scientific applications and the integration of natural science competences with modern engineering. Professional competency in living and other biological materials and in bioprocesses form a key profile of agri-food engineer. Wide-ranging food system functions require a professional safety and quality competence, technological and economical competence, and mathematical and scientific competence. Managerial competence increases the working life skills of the graduating student significantly.

Graduated agri-food engineers can operate in key positions in different food system sectors, in food industry, in public food services or as entrepreneurs. Typical positions can be as experts in food production, process and product development. The job titles for food processing and biotechnology engineers can also be related to supervising, quality control or quality management.

The studies include common studies for all SeAMK students regarding international working and communication skills, entrepreneurship, and research project skills. The common studies provide students with necessary basic skills of English, Swedish (for Finnish students), mathematics and physics. In agri-food technology, a wide range of know-how is acquired to support food processing operations. Professional studies cover properties of various raw materials, processing of raw materials, process development, industrial management, food safety and process hygiene, as well as automation. These studies improve the students’ abilities to meet challenges in the future food processing e.g. knowledge of raw materials, process knowledge and creative solutions in processing.

The Alternative Advanced Studies in the Degree Programme (20 ECTS) deepen the student's competence in Hygienic design in food facilities and food equipment (10 ECTS), Automation and digitalisation (10 ECTS), or Process development in food industry (10 ECTS). Advanced studies are selected during the second or third study year.

The industries in agri-food system are quickly globalising, and they are also internationally competitive. The food processing industry in Finland is a competitive industry branch. Finnish expertise in the field is at top level in the world. This industry branch is crucial and the development will continue around the world. Sustainable development and environmental values are playing an increasingly important role in today’s industry. The competence of Agri-food engineering programme responds to the challenges of sustainable food production.

LANGUAGE INFORMATION
The degree program is taught completely in English.

STUDY CONTENTS
During the first year the studies will cover predominantly the common studies focusing on building students’ abilities to study and work in an international and entrepreneurial environment, but there will also be some basic level professional studies to ensure students get the flavor of agri-food engineering as soon as possible.
The second year will continue with some common studies, while adding the amount of more professional studies including agricultural sciences. Starting from the third year it is possible to choose some elective courses like process automation, industrial engineering or hygienic design. The third year will deepen the professional studies to ensure students are ready for their project studies that will take place at the end of the third year. At this stage students are predominantly concentrating on professional studies utilizing laboratories and doing assignments given by local companies within the courses.
The fourth year finalizes the remainder of the professional modules, lets students to build their career opportunities during the second practical training and closes the studies with the thesis. Quite often the practical training converts naturally into a thesis workplace, ensuring the researching of modern-day industrial challenges with full support from both the company and our university of applied sciences.

CHOOSING A MAIN SUBJECT OF FIELD OF SPECIALIZATION
All students study the core courses in agri-food processes and sustainable management in agri-food business. Modules within the degree program include Hygienic design, Automatization and digitization, and Industrial engineering and management advanced. On top of the module structure, elective professional studies are available.

THESIS
The aim of the Bachelor’s thesis is that students are able to apply the theoretical knowledge they have acquired during their studies in their own research. The thesis is ideally commissioned by a company or organization, often the one in which the practical training took place. During the thesis process, students learn problem-solving, project work, scientific thinking, independent information retrieval, and reporting research results. The thesis process also allows students to be creative, and to experiment and use innovative applications.

PEDAGOGICAL APPROACH
Work and expertise demand that employees have advanced skills in information acquisition and processing, problem-solving, and continuous learning, teamwork skills as well as the ability to combine various types of knowledge and disciplines with practical work. Teaching in the Degree Programme in Agri-food engineering emphasises the constructivist theory of learning where the students' active role and world of experience form a significant part of the education It is the teacher's role mainly to facilitate learning and coordinate studies.

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 recognise their competencies and own strengths. It also includes working life knowledge, job search skills, and lifelong learning.

A variety of teaching methods are used in the programme to support students' professional development, readiness for work and professional expertise. Students work in small groups, listen to lectures by experts, work in the laboratory, visit various companies, do assignments and have practical training.

OCCUPATIONAL PROFILES
Engineers in agri-food processing will work in key positions in related industry. Graduates from the programme may work in food production, in quality control, in process development, with design of equipment and facilities in the agri-food industry including services related to the branches. There are also possible positions in inspection, supervision and teaching in both municipalities and governmental bodies. These studies are also a base for entrepreneurship.

Possible positions for agri-food engineers are production supervisors, process designers, health inspectors, quality controllers or production managers. Many industrial positions require skills in automation, digitization and hygienic design. The job situation for engineers is stable and the future looks bright for agri-food engineers.

Opetussuunnitelman kehittäminen ja työelämäyhteistyö

Curriculum development is an ongoing process which takes into consideration the competence needs of the working life in the region, international development of food system functions, student and graduand feedback and the development work in the national networks of the field. Important sources of information for curriculum development include results of the follow-up studies of graduates, foresight information concerning technological development and changes in the operational environment as well as the SeAMK RDI work and its results.

Lisätiedot

INTERNATIONALIZATION

The degree program offers a lot of opportunities for internationalization. Multinational student groups and visiting lecturers from partner institutions allow internationalization at home. The large international network of SeAMK provides a possibility for a mobility study period or practical training abroad. Cooperation with internationally active food system companies is being actively developed.

CO-OPERATION WITH OTHER PARTIES
Co-operation with internationally active food system companies is being actively developed. SeAMK is active in cooperation with the food industry at national level. Southern Ostrobothnia has a strong and growing concentration of food industry. The partner companies also contribute to project works, laboratory assignments and even laboratory equipment to ensure the study environment is state of the art and meets the requirements of the industry.

POST GRADUATE STUDY OPPORTUNITIES
Students who have completed the Bachelor’s degree in Agri-food Engineering are eligible to continue with the second-cycle higher education studies (Master programs). For starting Master-level degree programs at Finnish universities of applied sciences two years' work experience in the field of technology is also required.

Osaamistavoitteet

Bachelors of Engineering that have graduated from the Degree Programme in Agri-food engineering have an overall picture of agri-food technologies and know business processes especially in the field of international food system. They have initiative as well as good teamwork, design, communication and interaction skills in multicultural contexts. They are able to look for and analyze information and interaction needed in agri-food system phases. They can apply their knowledge and develop agri-food business operations. They know how to take profitability into consideration in their work. They are able to operate as independent entrepreneurs and in tasks of expertise in agri-food industry.