Study Guide

Descriptions

PROFILE OF THE PROGRAMME
The Agri-food Engineering Degree Programme is built upon the application of natural sciences and the integration of natural science competencies with modern engineering principles. The program emphasizes professional expertise in handling living and other biological materials, as well as proficiency in bioprocesses, forming a vital profile for agri-food engineers. Given the multifaceted functions within the food system, graduates are equipped with professional competencies in safety, quality, technology, economics, mathematics, and science. Additionally, the program enhances students' managerial skills, significantly improving their employability.

Upon graduation, agri-food engineers are prepared to assume key roles across various sectors within the food system, including the food industry, public food services, or as entrepreneurs. Common career paths include roles as experts in food production, process and product development, as well as positions related to supervision, quality control, or quality management within the food processing and biotechnology industries.

The curriculum encompasses essential subjects for all SeAMK students, such as international communication skills, entrepreneurship, and research project skills. These foundational studies provide students with essential proficiencies in English, Swedish (for Finnish students), mathematics, and physics. In the field of agri-food technology, students acquire a diverse range of knowledge to support food processing operations. Professional studies delve into the properties of various raw materials, raw material processing, process development, industrial management, food safety, process hygiene, and automation. These studies equip students with the abilities to tackle future challenges in food processing, including expertise in raw materials, process knowledge, and creative problem-solving.

Furthermore, students have the option to pursue Alternative Advanced Studies in the Degree Programme, involving a total of 20 ECTS. These advanced studies allow students to deepen their competence in areas such as Hygienic design in food facilities and food equipment (10 ECTS), Automation and digitalization (10 ECTS), or Process development in the food industry (10 ECTS). These choices can be made during the second or third year of study.

The agri-food system industries are rapidly globalizing and facing intense international competition. Finland's food processing industry is a highly competitive sector, with Finnish expertise in the field recognized worldwide. As this industry branch continues to evolve globally, sustainable development and environmental values are taking on greater significance. The Agri-food Engineering program is designed to address the challenges of sustainable food production, ensuring graduates are well-prepared to contribute to this dynamic and vital field.

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.

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.

General competencies are areas of expertise that are commonly shared across various degree programs, yet their specific attributes and significance may vary depending on different professions and job roles. These competencies serve as the bedrock for effectively functioning in the workplace, fostering collaboration, and advancing one's expertise. In accordance with the recommendations of Arene (The Rectors' Conference of Finnish Universities of Applied Sciences), these general competencies are outlined as follows:
- Learning to learn
- Ethics
- Workplace proficiency
- Proactive development
- Internationality and multiculturalism
- Sustainable development.

Development

Curriculum development is a continuous process that carefully considers various factors, including the competency requirements of the regional workforce, international advancements in food system functions, feedback from students and graduates, and contributions from national industry networks. Essential sources of information for shaping the curriculum include the findings from graduate follow-up studies, foresight insights related to technological advancements and shifts in the operational landscape, as well as the research, development, and innovation (RDI) efforts undertaken by SeAMK and their resulting outcomes.

Further information

INTERNATIONALIZATION

The degree program provides numerous opportunities for internationalization. Multinational student groups and guest lecturers from partner institutions facilitate internationalization within the home environment. SeAMK's extensive international network offers the chance for study periods or practical training abroad. Collaboration with globally engaged food system companies is actively being fostered and expanded.

CO-OPERATION WITH OTHER PARTIES
Cooperation with internationally active food system companies is actively evolving. SeAMK actively collaborates with the national food industry. Southern Ostrobothnia boasts a robust and expanding presence in the food industry sector. Partner companies actively participate in project work, laboratory assignments, and even provide state-of-the-art laboratory equipment, ensuring that the study environment meets the industry's demands and remains at the cutting edge.

POST GRADUATE STUDY OPPORTUNITIES
Students who have successfully obtained a Bachelor's degree in Agri-food Engineering are eligible to pursue further studies at the second-cycle higher education level, including Master's programs. In addition, to commence Master-level degree programs at Finnish universities of applied sciences, a prerequisite is having accumulated two years of work experience in the field of technology.

Objective

Graduates with a Bachelor's degree in Agri-food Engineering possess a comprehensive understanding of agri-food technologies and are well-versed in business processes, particularly within the international food system arena. They demonstrate initiative, strong teamwork capabilities, proficiency in design, effective communication skills, and the ability to interact effectively in multicultural settings. These graduates excel in sourcing and analyzing information essential for various phases of the agri-food system. They can apply their knowledge to enhance and innovate agri-food business operations, all while prioritizing profitability in their endeavors. Furthermore, they are adept at functioning as independent entrepreneurs or undertaking roles of expertise within the agri-food industry.