Bachelor of Engineering, Agri-Food Engineering , full time studies: AFE25
Code: AFE25
- Degree title
- Bachelor of Engineering
- Credits
- 240 ects
- Duration
- 4 years (240 cr)
- Start semester
- Autumn 2025
- Teaching language
- English
Descriptions
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.
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.
Select timing, structure or classification view
Show study timings by semester, study year or period
| Code | Name | Credits (cr) | 2025-2026 | 2026-2027 | 2027-2028 | 2028-2029 | Autumn 2025 | Spring 2026 | Autumn 2026 | Spring 2027 | Autumn 2027 | Spring 2028 | Autumn 2028 | Spring 2029 | 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 | 1. / 2028 | 2. / 2028 | 3. / 2029 | 4. / 2029 | 5. / 2029 |
|---|---|---|
| Total | 240 |
Food Processing and Biotechnology competencies
Bachelor’s Degree studies
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. |
| 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 |
| 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. |
| 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. |
| 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. |
| Basics of Entrepreneurship |
| Chemistry Basics and Laboratory Works |
| Food Chemistry |
| Food Microbiology |
| 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. |
| 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. |
| 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 |
| 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) |
|---|---|---|
| AFE25-1001 |
BASIC STUDIES
(Choose all ) |
70 |
| AFE25-1002 |
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 |
| AFE25-1003 |
Mathematics
(Choose all ) |
10 |
| AE00CM42 | Algebra and Geometry | 4 |
| AE00CM43 | Vectors and Matrices | 3 |
| AE00CM44 | Differential and Integral Calculus | 3 |
| AFE25-1004 |
Physics
(Choose all ) |
9 |
| 8B00DA75 | Mechanics | 3 |
| 8B00DA76 | Electrical and Thermal Physics | 3 |
| 8B00DA77 | Physics Laboratory Works | 3 |
| AFE25-1005 |
Chemistry and Microbiology
(Choose all ) |
20 |
| 8B00DA78 | Chemistry Basics and Laboratory Works | 5 |
| 8B00DA79 | Food Chemistry | 5 |
| 8B00DX43 | Food Microbiology | 5 |
| 8B00DA81 | Fluid Mechanics and Heat Transfer | 5 |
| AFE25-1006 |
Language Studies
(Choose ects: 18 ) |
18 |
| AFE25-1007 |
For All Students
(Choose all ) |
6 |
| AE00CW60 | Working Life English | 3 |
| AE00CW65 | Professional English | 3 |
| AFE25-1008 |
For Non Finnish Students
(Choose all ) |
12 |
| AE00CW66 | Finnish 1 | 3 |
| AE00CW68 | Finnish 2 | 3 |
| AE00CW70 | Finnish 3 | 3 |
| AE00CW76 | Finnish 4 | 3 |
| AFE25-1009 |
For Finnish Students
(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 |
| AFE25-1010 |
PROFESSIONAL STUDIES
(Choose all ) |
95 |
| AFE25-1011 |
Agricultural Production
(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 |
| AFE25-1012 |
Food Technology
(Choose all ) |
10 |
| 8B00DA94 | Basic Processes | 4 |
| AE00CM50 | Basics of Automation | 3 |
| 8B00DA95 | Biotechnology | 3 |
| AFE25-1013 |
Food Processing and Packaging
(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 |
| AFE25-1014 |
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 |
| AFE25-1015 |
Sustainable Management in Agri-food Business
(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 |
| AFE25-1016 |
OPTIONAL PROFESSIONAL STUDIES
(Choose ects: 20 ) |
20 |
| AFE25-1017 |
Hygienic Design in Food Facilities and Food Equipment
(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 |
| AFE25-1018 |
Automation and Digitalisation
(Choose all ) |
10 |
| AE00CM65 | Measuring Technology and Instrumentation | 3 |
| AE00CM66 | Control Engineering | 3 |
| AE00CM86 | Robotics | 4 |
| AFE25-1019 |
Process Development in Food Industry
(Choose all ) |
10 |
| 8B00CY02 | Food Plant Design | 5 |
| 8B00CY03 | Lean Thinking | 5 |
| AFE25-1020 |
Other Optional Professional Studies
(Choose ects: 20 ) |
0 - 20 |
| AFE25-1021 |
Mobility Studies
(Choose all ) |
0 |
| AFE25-1022 |
ELECTIVE STUDIES
(Choose ects: 10 ) |
10 |
| 8L00DM07 | Basics of Food Safety Management | 4 |
| AFE25-1023 |
PRACTICAL TRAINING
(Choose all ) |
30 |
| 8B00DA82 | Practical Training | 30 |
| AFE25-1024 |
THESIS
(Choose all ) |
15 |
| 8B00DA84 | Bachelor's Thesis | 15 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.