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Bachelor of Engineering, Agri-Food Engineering , full time studies: AFE24

Code: AFE24

Degree:
Bachelor of Engineering

Degree title:
Bachelor of Engineering

Credits:
240 ects

Duration:
4 years (240 cr)

Start semester:
Autumn 2024

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.

Show study timings by semester, study year or period

Code Name Credits (cr) 2024-2025 2025-2026 2026-2027 2027-2028 Autumn
2024
Spring
2025
Autumn
2025
Spring
2026
Autumn
2026
Spring
2027
Autumn
2027
Spring
2028
1. / 2024 2. / 2024 3. / 2025 4. / 2025 5. / 2025 1. / 2025 2. / 2025 3. / 2026 4. / 2026 5. / 2026 1. / 2026 2. / 2026 3. / 2027 4. / 2027 5. / 2027 1. / 2027 2. / 2027 3. / 2028 4. / 2028 5. / 2028
AFE24-1004
BASIC STUDIES

(Choose all)

70
AFE24-1025
SeAMK Joint Basic Studies

(Choose all)

13
XX00DM06 Academic Studies and Career Planning 2 2 2 0.7 0.7 0.7
XX00DM09 Information and Communication Technology 4 4 4 2 2
XX00DM10 Communication Skills 4 4 4 2 2
XX00DM11 Basics of Entrepreneurship 3 3 3 1.5 1.5
AFE24-1005

(Choose all)

10
AE00CM42 Algebra and Geometry 4 4 4 2 2
AE00CM43 Vectors and Matrices 3 3 3 1 1 1
AE00CM44 Differential and Integral Calculus 3 3 3 1.5 1.5
AFE24-1006

(Choose all)

9
8B00DA75 Mechanics 3 3 3 1.5 1.5
8B00DA76 Electrical and Thermal Physics 3 3 3 1 1 1
8B00DA77 Physics Laboratory Works 3 3 3 1 1 1
AFE24-1007

(Choose all)

20
8B00DA78 Chemistry Basics and Laboratory Works 5 5 5 2.5 2.5
8B00DA79 Food Chemistry 5 5 5 2.5 2.5
8B00DA80 Microbiology and Food Processing Hygiene 5 5 5 1.7 1.7 1.7
8B00DA81 Fluid Mechanics and Heat Transfer 5 5 5 1.7 1.7 1.7
AFE24-1008

(Choose ects: 18)

18
AFE24-1009
For All Students

(Choose all)

6
AE00CW60 Working Life English 3 3 3 1 1 1
AE00CW65 Professional English 3 3 3 1 1 1
AFE24-1010

(Choose all)

12
AE00CW66 Finnish 1 3 3 3 1.5 1.5
AE00CW68 Finnish 2 3 3 3 1 1 1
AE00CW70 Finnish 3 3 3 3 1 1 1
AE00CW76 Finnish 4 3 3 3 1.5 1.5
AFE24-1011

(Choose all)

3
YELRUOTS031 Swedish 3 3 3 1.5 1.5
VIRKARUKI Swedish Skills of the Staff of Public Organizations, written 0
VIRKARUSU Swedish Skills of the Staff of Public Organizations, oral 0
AFE24-1012
PROFESSIONAL STUDIES

(Choose all)

95
AFE24-1013

(Choose all)

18
8B00DA90 Nordic Environment as Food Raw Material Source 3 3 3 1.5 1.5
8B00DA91 Crop Production and Animal Husbandry 5 5 5 2.5 2.5
8B00DA92 Alternative Cultivation Methods 5 5 5 1.7 1.7 1.7
8B00DA93 Biosecurity 5 5 5 2.5 2.5
AFE24-1014

(Choose all)

10
8B00DA94 Basic Processes 4 4 4 1.3 1.3 1.3
AE00CM50 Basics of Automation 3 3 3 1.5 1.5
8B00DA95 Biotechnology 3 3 3 1 1 1
AFE24-1015

(Choose all)

20
8B00DA96 Principles of Raw Materials in Food Processing 4 4 2 2 1 1 0.7 0.7 0.7
8B00DA97 Packaging Technology 3 3 3 1 1 1
8B00DA98 Meat, Dairy, Cereal, Fish, Berries and Vegetables Processes 13 13 6.5 6.5 3.3 3.3 2.2 2.2 2.2
AFE24-1016
Project Studies

(Choose all)

20
8B00DA83 Research Methods 5 5 5 1.7 1.7 1.7
YPOE1C2 Introduction to Research and Development 2 2 2 0.7 0.7 0.7
YPOE2C3 Introduction to Project Work 3 3 3 1 1 1
7200DC11 Project Studies 10 10 10 5 5
AFE24-1026

(Choose all)

27
XX00DT47 Working Life Skills 2 2 2 0.7 0.7 0.7
8B00DA85 Industrial Management 8 8 8 4 4
8B00DA86 Sustainable Food System 6 6 6 3 3
8B00DA88 Acquisition and Use of Production Equipment 5 5 5 2.5 2.5
8B00DA89 Human Resource Management 3 3 3 1 1 1
8B00DA87 Marketing Planning and Implementation in Food Chain 3 3 3 1 1 1
AFE24-1018
OPTIONAL PROFESSIONAL STUDIES

(Choose ects: 20)

20
AFE24-1019

(Choose all)

10
8B00CX99 Hygienic Design of Food Facilities, Process Lines and Equipment 4 4 4 1.3 1.3 1.3
8B00CY01 Contact Materials in Process Lines and Equipment 2 2 2 0.7 0.7 0.7
8B00CY00 Project Work in Hygienic Designing 4 4 4 1.3 1.3 1.3
AFE24-1020

(Choose all)

10
AE00CM65 Measuring Technology and Instrumentation 3 3 3 1 1 1
AE00CM66 Control Engineering 3 3 3 1.5 1.5
AE00CM86 Robotics 4 4 4 1.3 1.3 1.3
AFE24-1021

(Choose all)

10
8B00CY02 Food Plant Design 5 5 5 2.5 2.5
8B00CY03 Lean Thinking 5 5 5 2.5 2.5
AFE24-1027
Other Optional Professional Studies

(Choose ects: 20)

0 - 20
AFE24-1028
Mobility Studies

(Choose all)

0
AFE24-1022
ELECTIVE STUDIES

(Choose ects: 10)

10
8L00DM07 Basics of Food Safety Management 4 4 4 1.3 1.3 1.3
AFE24-1023
PRACTICAL TRAINING

(Choose all)

30
8B00DA82 Practical Training 30 30 15 15 7.5 7.5 5 5 5
AFE24-1024
THESIS

(Choose all)

15
8B00DA84 Bachelor's Thesis 15 15 15 5 5 5
Total 240 64 60 63 60 29 35 31 29 31.5 31.5 30 30 14.5 14.5 11.7 11.7 11.7 15.5 15.5 9.8 9.8 9.8 15.8 15.8 10.5 10.5 10.5 15 15 10 10 10

Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.

Food Processing and Biotechnology competencies

1 Competence in living and other biological materials

A Bachelor of Engineering:
- recognises the distinctive characteristics of biological material
- understands the function of living cells.

Chemistry Basics and Laboratory Works
Fluid Mechanics and Heat Transfer
Nordic Environment as Food Raw Material Source
Crop Production and Animal Husbandry
Alternative Cultivation Methods
Biosecurity
Basic Processes
Biotechnology
Principles of Raw Materials in Food Processing
Meat, Dairy, Cereal, Fish, Berries and Vegetables Processes
Project Studies
Sustainable Food System
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Project Work in Hygienic Designing
Practical Training
Bachelor's Thesis
2 Competence in bioprocesses

A Bachelor of Engineering:
- is familiar with the unit operations employed in the field
- is proficient in bio and food technology processes and the special demands on them as regards the materials to be processed
- understands production systems as a whole.
- process engineering
- bio and food processes
- production systems

Chemistry Basics and Laboratory Works
Microbiology and Food Processing Hygiene
Fluid Mechanics and Heat Transfer
Basic Processes
Basics of Automation
Biotechnology
Principles of Raw Materials in Food Processing
Meat, Dairy, Cereal, Fish, Berries and Vegetables Processes
Project Studies
Food Plant Design
Lean Thinking
Basics of Food Safety Management
Practical Training
Bachelor's Thesis
3 Safety and quality competence

A Bachelor of Engineering:
- is able to identify and manage the risks to quality and hygiene involved in production processes
- understands the significance of quality control work in production and as regards products
- is familiar with the field-related legislation and the application of it for example in controlling his/her own products.
- hygiene
- legislation
- quality control

Chemistry Basics and Laboratory Works
Food Chemistry
Microbiology and Food Processing Hygiene
Working Life English
Professional English
Finnish 1
Finnish 2
Finnish 3
Finnish 4
Swedish
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
Biosecurity
Basic Processes
Biotechnology
Principles of Raw Materials in Food Processing
Packaging Technology
Meat, Dairy, Cereal, Fish, Berries and Vegetables Processes
Project Studies
Industrial Management
Sustainable Food System
Acquisition and Use of Production Equipment
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Project Work in Hygienic Designing
Measuring Technology and Instrumentation
Control Engineering
Basics of Food Safety Management
Practical Training
Bachelor's Thesis
4 Technological and economical competence

A Bachelor of Engineering:
- commands market-based operations with consideration for sustainable development
- understands the distinctive characteristics of field-related production economics, e.g. in the production of daily consumer goods
- is able to work in a market-oriented manner.

Algebra and Geometry
Vectors and Matrices
Differential and Integral Calculus
Mechanics
Electrical and Thermal Physics
Physics Laboratory Works
Basics of Automation
Introduction to Research and Development
Introduction to Project Work
Project Studies
Industrial Management
Sustainable Food System
Acquisition and Use of Production Equipment
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Project Work in Hygienic Designing
Robotics
Food Plant Design
Lean Thinking
Practical Training
Bachelor's Thesis
5 Mathematical and scienctific competence

A Bachelor of Engineering:
- commands field-related mathematics and physics
- commands field-related chemistry and biology
- commands skills in biochemistry
- commands adequate IT skills.

Algebra and Geometry
Vectors and Matrices
Differential and Integral Calculus
Mechanics
Electrical and Thermal Physics
Physics Laboratory Works
Chemistry Basics and Laboratory Works
Food Chemistry
Fluid Mechanics and Heat Transfer
Basics of Automation
Biotechnology
Research Methods
Project Studies
Measuring Technology and Instrumentation
Control Engineering
Robotics
Bachelor's Thesis
6 Managerial competence

A Bachelor of Engineering is able to perform managerial tasks.

Project Studies
Working Life Skills
Human Resource Management
Marketing Planning and Implementation in Food Chain
Lean Thinking
Practical Training
Not grouped
Academic Studies and Career Planning
Information and Communication Technology
Communication Skills
Basics of Entrepreneurship

Bachelor’s Degree studies

1 Basic Studies
Academic Studies and Career Planning
Information and Communication Technology
Communication Skills
Basics of Entrepreneurship
Algebra and Geometry
Vectors and Matrices
Differential and Integral Calculus
Mechanics
Electrical and Thermal Physics
Physics Laboratory Works
Chemistry Basics and Laboratory Works
Food Chemistry
Microbiology and Food Processing Hygiene
Fluid Mechanics and Heat Transfer
Working Life English
Professional English
Finnish 1
Finnish 2
Finnish 3
Finnish 4
Swedish
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
Working Life Skills
2 Professional Studies
Nordic Environment as Food Raw Material Source
Crop Production and Animal Husbandry
Alternative Cultivation Methods
Biosecurity
Basic Processes
Basics of Automation
Biotechnology
Principles of Raw Materials in Food Processing
Packaging Technology
Meat, Dairy, Cereal, Fish, Berries and Vegetables Processes
Research Methods
Introduction to Research and Development
Introduction to Project Work
Project Studies
Industrial Management
Sustainable Food System
Acquisition and Use of Production Equipment
Human Resource Management
Marketing Planning and Implementation in Food Chain
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Project Work in Hygienic Designing
Measuring Technology and Instrumentation
Control Engineering
Robotics
Food Plant Design
Lean Thinking
3 Free-Choice Studies
Basics of Food Safety Management
4 Training
Practical Training
5 Thesis
Bachelor's Thesis
Not grouped

Shared Competences of Universities of Applied Sciences, 2022

Shared Competences of Universities of Applied Sciences, Arene 2022

1. Learning to learn

The graduating student recognises the strengths and development areas of their competence and learning methods, and they utilise the opportunities communities and digitalisation provide in their learning.
- Assesses and develops their competence and learning methods in different learning environments.
- Is able to acquire, critically assess and appropriately apply the national and
international knowledge base and practices of their field.
- Also takes responsibility for group learning and sharing what has been learned.

Academic Studies and Career Planning
Information and Communication Technology
Communication Skills
Algebra and Geometry
Vectors and Matrices
Differential and Integral Calculus
Mechanics
Electrical and Thermal Physics
Physics Laboratory Works
Chemistry Basics and Laboratory Works
Food Chemistry
Microbiology and Food Processing Hygiene
Fluid Mechanics and Heat Transfer
Working Life English
Professional English
Finnish 1
Finnish 2
Finnish 3
Finnish 4
Swedish
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
Nordic Environment as Food Raw Material Source
Crop Production and Animal Husbandry
Alternative Cultivation Methods
Basic Processes
Basics of Automation
Biotechnology
Principles of Raw Materials in Food Processing
Packaging Technology
Meat, Dairy, Cereal, Fish, Berries and Vegetables Processes
Research Methods
Introduction to Research and Development
Project Studies
Industrial Management
Sustainable Food System
Marketing Planning and Implementation in Food Chain
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Project Work in Hygienic Designing
Measuring Technology and Instrumentation
Control Engineering
Robotics
Food Plant Design
Lean Thinking
Basics of Food Safety Management
Bachelor's Thesis
2. Operating in a workplace

The graduating student has versatile working life skills and is able to operate in work communities of their field.
- Is able to work constructively in a work community and promotes their own and their work community’s well-be-ing.
- Is able to act professionally in communication and interaction situations at a workplace.
- Utilises the opportunities offered by technology and digitalisation in their work.
- Understands the complexity of chang-ing working life and their own resilience in changing working life situations.
- Has capabilities for an entrepreneurial approach.

Academic Studies and Career Planning
Information and Communication Technology
Communication Skills
Basics of Entrepreneurship
Working Life English
Professional English
Finnish 1
Finnish 2
Finnish 3
Finnish 4
Swedish
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
Principles of Raw Materials in Food Processing
Project Studies
Working Life Skills
Industrial Management
Acquisition and Use of Production Equipment
Human Resource Management
Project Work in Hygienic Designing
Food Plant Design
Lean Thinking
Practical Training
3. Ethics

The graduating student adheres to the ethical principles and values of their field of profession, taking the principles of equality and non-dis-crimination into account.
- Is able to take responsibility for their own actions and their consequences and reflects on them in accordance with the ethical principles and values of their field.
- Takes others into account and pro-motes equality and non-discrimina-tion.
- Take into account the realisation of di-versity and accessibility in their ac-tions.
- Understands the principles of respon-sible conduct of research and adheres to them.
- Is able to influence society based on ethical values.

Academic Studies and Career Planning
Basics of Entrepreneurship
Chemistry Basics and Laboratory Works
Food Chemistry
Nordic Environment as Food Raw Material Source
Crop Production and Animal Husbandry
Alternative Cultivation Methods
Biotechnology
Research Methods
Project Studies
Sustainable Food System
Human Resource Management
Marketing Planning and Implementation in Food Chain
Basics of Food Safety Management
4.Sustainable development

The graduating student is familiar with the prin-ciples of sustainable development, promotes their implementation and acts responsibly as a professional and a member of society.
- Is able to use information related to their field in finding, implementing and establishing sustainable solutions and operating models.
- Understands sustainability challenges, their interdependencies and the vari-ous aspects of issues and problems.

Basics of Entrepreneurship
Chemistry Basics and Laboratory Works
Food Chemistry
Microbiology and Food Processing Hygiene
Nordic Environment as Food Raw Material Source
Crop Production and Animal Husbandry
Alternative Cultivation Methods
Biosecurity
Biotechnology
Packaging Technology
Meat, Dairy, Cereal, Fish, Berries and Vegetables Processes
Sustainable Food System
Acquisition and Use of Production Equipment
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Project Work in Hygienic Designing
5. Internationality and multiculturalism

The graduating student is able to operate in multicultural and international operating environments and networks.
- Is familiar with the impacts of their cultural background on their activities and is able to develop operating methods that take multiculturalism into account in their work community.
- Is able to monitor and utilise the inter-national development of their field in their work.
- Is able to communicate internationally in their work tasks.

Academic Studies and Career Planning
Working Life English
Professional English
Finnish 1
Finnish 2
Finnish 3
Finnish 4
Swedish
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
Working Life Skills
Food Plant Design
Basics of Food Safety Management
6. Proactive development

The graduating student is able to develop solu-tions that anticipate the future of their own field, applying existing knowledge and research and development methods.
- Solves problem situations creatively and reforms operating methods to-gether with others.
- Is able to work in projects in coopera-tion with actors of different fields.
- Is able to apply existing knowledge in the field in development and utilises re-search and development methods.
- Is able to seek customer-oriented, sus-tainable and economically viable solu-tions, anticipating the future of their field.

Basics of Entrepreneurship
Chemistry Basics and Laboratory Works
Biosecurity
Research Methods
Introduction to Research and Development
Introduction to Project Work
Industrial Management
Sustainable Food System
Human Resource Management
Lean Thinking
Bachelor's Thesis
7. Entrepreneurial competence

• is able to act entrepreneurially in working life
• is able to recognise business opportunities
• understands the interactions between a company and its operating environment
• understands the principles of business profitability
• is able to analyse the operations and risks of a business

Academic Studies and Career Planning
Basics of Entrepreneurship
Industrial Management
Marketing Planning and Implementation in Food Chain
Project Work in Hygienic Designing
Lean Thinking
Not grouped

Code Name Credits (cr)
AFE24-1004
BASIC STUDIES

(Choose all)

70
AFE24-1025
SeAMK Joint Basic Studies

(Choose all)

13
XX00DM06 Academic Studies and Career Planning 2
XX00DM09 Information and Communication Technology 4
XX00DM10 Communication Skills 4
XX00DM11 Basics of Entrepreneurship 3
AFE24-1005

(Choose all)

10
AE00CM42 Algebra and Geometry 4
AE00CM43 Vectors and Matrices 3
AE00CM44 Differential and Integral Calculus 3
AFE24-1006

(Choose all)

9
8B00DA75 Mechanics 3
8B00DA76 Electrical and Thermal Physics 3
8B00DA77 Physics Laboratory Works 3
AFE24-1007

(Choose all)

20
8B00DA78 Chemistry Basics and Laboratory Works 5
8B00DA79 Food Chemistry 5
8B00DA80 Microbiology and Food Processing Hygiene 5
8B00DA81 Fluid Mechanics and Heat Transfer 5
AFE24-1008

(Choose ects: 18)

18
AFE24-1009
For All Students

(Choose all)

6
AE00CW60 Working Life English 3
AE00CW65 Professional English 3
AFE24-1010

(Choose all)

12
AE00CW66 Finnish 1 3
AE00CW68 Finnish 2 3
AE00CW70 Finnish 3 3
AE00CW76 Finnish 4 3
AFE24-1011

(Choose all)

3
YELRUOTS031 Swedish 3
VIRKARUKI Swedish Skills of the Staff of Public Organizations, written 0
VIRKARUSU Swedish Skills of the Staff of Public Organizations, oral 0
AFE24-1012
PROFESSIONAL STUDIES

(Choose all)

95
AFE24-1013

(Choose all)

18
8B00DA90 Nordic Environment as Food Raw Material Source 3
8B00DA91 Crop Production and Animal Husbandry 5
8B00DA92 Alternative Cultivation Methods 5
8B00DA93 Biosecurity 5
AFE24-1014

(Choose all)

10
8B00DA94 Basic Processes 4
AE00CM50 Basics of Automation 3
8B00DA95 Biotechnology 3
AFE24-1015

(Choose all)

20
8B00DA96 Principles of Raw Materials in Food Processing 4
8B00DA97 Packaging Technology 3
8B00DA98 Meat, Dairy, Cereal, Fish, Berries and Vegetables Processes 13
AFE24-1016
Project Studies

(Choose all)

20
8B00DA83 Research Methods 5
YPOE1C2 Introduction to Research and Development 2
YPOE2C3 Introduction to Project Work 3
7200DC11 Project Studies 10
AFE24-1026

(Choose all)

27
XX00DT47 Working Life Skills 2
8B00DA85 Industrial Management 8
8B00DA86 Sustainable Food System 6
8B00DA88 Acquisition and Use of Production Equipment 5
8B00DA89 Human Resource Management 3
8B00DA87 Marketing Planning and Implementation in Food Chain 3
AFE24-1018
OPTIONAL PROFESSIONAL STUDIES

(Choose ects: 20)

20
AFE24-1019

(Choose all)

10
8B00CX99 Hygienic Design of Food Facilities, Process Lines and Equipment 4
8B00CY01 Contact Materials in Process Lines and Equipment 2
8B00CY00 Project Work in Hygienic Designing 4
AFE24-1020

(Choose all)

10
AE00CM65 Measuring Technology and Instrumentation 3
AE00CM66 Control Engineering 3
AE00CM86 Robotics 4
AFE24-1021

(Choose all)

10
8B00CY02 Food Plant Design 5
8B00CY03 Lean Thinking 5
AFE24-1027
Other Optional Professional Studies

(Choose ects: 20)

0 - 20
AFE24-1028
Mobility Studies

(Choose all)

0
AFE24-1022
ELECTIVE STUDIES

(Choose ects: 10)

10
8L00DM07 Basics of Food Safety Management 4
AFE24-1023
PRACTICAL TRAINING

(Choose all)

30
8B00DA82 Practical Training 30
AFE24-1024
THESIS

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15
8B00DA84 Bachelor's Thesis 15