Opinto-opas

Kuvaus

PROFILE OF THE PROGRAMME
he Agri-food Engineering Degree Programme combines natural sciences with modern engineering principles, focusing on the handling of biological and living materials as well as bioprocesses. This integration forms the core professional profile of agri-food engineers. Graduates gain a strong foundation in safety, quality, technology, economics, mathematics, and science, alongside managerial skills, significantly enhancing their employ ability.

Upon graduation, agri-food engineers are prepared for key roles within the food system, including the food industry, public food services, or entrepreneurship. Typical career paths include positions as experts in food production, process and product development, supervision, quality control, or quality management within food processing and biotechnology industries.

The curriculum includes essential studies for all SeAMK students, such as international communication skills, entrepreneurship, and research project skills. These foundational courses build competencies in English, Swedish (for Finnish students), mathematics, and physics. In the field of agri-food technology, students develop a wide-ranging skill set to support food processing operations. Professional studies explore topics such as the properties of raw materials, raw material processing, process development, industrial management, food safety, process hygiene, and automation. These studies equip students to address future challenges in food processing with expertise in raw materials, process knowledge, and innovative problem-solving.

Students may choose Alternative Advanced Studies (20 ECTS) to deepen their competencies in specific areas. Options include:
Hygienic Design in Food Facilities and Equipment (10 ECTS)
Automation and Digitalization (10 ECTS)
Process Development in the Food Industry (10 ECTS).
These specializations can be selected during the second or third year of study.

The agri-food industries are increasingly globalized, facing intense international competition. Finland’s food processing industry, known for its high-quality expertise, is highly competitive internationally. As sustainability and environmental values gain importance, the Agri-food Engineering Programme prepares graduates to meet these evolving challenges in sustainable food production.

LANGUAGE INFORMATION
The degree program is taught completely in English.

STUDY CONTENTS
n the first year, students focus on foundational studies, developing skills to work in international and entrepreneurial environments. Basic professional studies are included early to provide students with an introduction to agri-food engineering.

The second year includes a mix of foundational and professional studies, with an emphasis on agricultural sciences.

In the third year, students may choose elective courses such as process automation, industrial engineering, or hygienic design. During this year, professional studies deepen, with a focus on laboratory work and assignments often linked to local companies. Project studies are conducted at the end of the year.

The fourth year focuses on completing professional modules, participating in a second practical training, and finalizing studies with the thesis. Practical training often leads to thesis opportunities, enabling students to research contemporary industrial challenges with support from both the company and the university.

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 Bachelor’s thesis allows students to apply theoretical knowledge in their own research, often in collaboration with a company or organization. The thesis emphasizes problem-solving, project work, scientific thinking, independent information retrieval, and reporting. Students are encouraged to use creative and innovative approaches during the thesis process.

PEDAGOGICAL APPROACH
The programme emphasizes the constructivist theory of learning, where students actively engage in their learning process. Teachers act as facilitators and coordinators.

Teaching methods include:
Small group work
Expert lectures
Laboratory work
Company visits
Assignments
Practical training.
These methods develop professional expertise and readiness for working life.

OCCUPATIONAL PROFILES
Agri-food engineers work in key positions across related industries. Career opportunities include roles in food production, quality control, process development, equipment and facility design, and services related to the agri-food sector. Graduates may also work in inspection, supervision, or teaching roles within municipalities or government bodies. The studies also serve as a foundation for entrepreneurship.

Typical positions include:
Production Supervisor
Process Designer
Health Inspector
Quality Controller
Production Manager.
Many roles require skills in automation, digitalization, and hygienic design. The job market for engineers is stable, and the outlook for agri-food engineers is bright.

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.

Opetussuunnitelman kehittäminen ja työelämäyhteistyö

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.

Lisätiedot

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.

Osaamistavoitteet

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.