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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.

Show study timings by semester, study year or period

Code Name Credits (cr) 2025-2026 2026-2027 2027-2028 2028-2029
AFE25-1001
BASIC STUDIES

(Choose all )

70
AFE25-1002
SeAMK Joint Basic Studies

(Choose all )

13
XX00DM06 Academic Studies and Career Planning 2 2
XX00DM09 Information and Communication Technology 4 4
XX00DM10 Communication Skills 4 4
XX00DM11 Basics of Entrepreneurship 3 3
AFE25-1003
Mathematics

(Choose all )

10
AE00CM42 Algebra and Geometry 4 4
AE00CM43 Vectors and Matrices 3 3
AE00CM44 Differential and Integral Calculus 3 3
AFE25-1004
Physics

(Choose all )

9
8B00DA75 Mechanics 3 3
8B00DA76 Electrical and Thermal Physics 3 3
8B00DA77 Physics Laboratory Works 3 3
AFE25-1005
Chemistry and Microbiology

(Choose all )

20
8B00DA78 Chemistry Basics and Laboratory Works 5 5
8B00DA79 Food Chemistry 5 5
8B00DX43 Food Microbiology 5 5
8B00DA81 Fluid Mechanics and Heat Transfer 5 5
AFE25-1006
Language Studies

(Choose ects: 18)

18
AFE25-1007
For All Students

(Choose all )

6
AE00CW60 Working Life English 3 3
AE00CW65 Professional English 3 3
AFE25-1008
For Non Finnish Students

(Choose all )

12
AE00CW66 Finnish 1 3 3
AE00CW68 Finnish 2 3 3
AE00CW70 Finnish 3 3 3
AE00CW76 Finnish 4 3 3
AFE25-1009
For Finnish Students

(Choose all )

3
YELRUOTS031 Swedish 3 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 3
8B00DA91 Crop Production and Animal Husbandry 5 5
8B00DA92 Alternative Cultivation Methods 5 5
8B00DA93 Biosecurity 5 5
AFE25-1012
Food Technology

(Choose all )

10
8B00DA94 Basic Processes 4 4
AE00CM50 Basics of Automation 3 3
8B00DA95 Biotechnology 3 3
AFE25-1013
Food Processing and Packaging

(Choose all )

20
8B00DA96 Principles of Raw Materials in Food Processing 4 4
8B00DA97 Packaging Technology 3 3
8B00DA98 Meat, Dairy, Cereal, Fish, Berries and Vegetables Processes 13 13
AFE25-1014
Project Studies

(Choose all )

20
8B00DA83 Research Methods 5 5
YPOE1C2 Introduction to Research and Development 2 2
YPOE2C3 Introduction to Project Work 3 3
7200DC11 Project Studies 10 10
AFE25-1015
Sustainable Management in Agri-food Business

(Choose all )

27
XX00DT47 Working Life Skills 2 2
8B00DA85 Industrial Management 8 8
8B00DA86 Sustainable Food System 6 6
8B00DA88 Acquisition and Use of Production Equipment 5 5
8B00DA89 Human Resource Management 3 3
8B00DA87 Marketing Planning and Implementation in Food Chain 3 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 4
8B00CY01 Contact Materials in Process Lines and Equipment 2 2
8B00CY00 Project Work in Hygienic Designing 4 4
AFE25-1018
Automation and Digitalisation

(Choose all )

10
AE00CM65 Measuring Technology and Instrumentation 3 3
AE00CM66 Control Engineering 3 3
AE00CM86 Robotics 4 4
AFE25-1019
Process Development in Food Industry

(Choose all )

10
8B00CY02 Food Plant Design 5 5
8B00CY03 Lean Thinking 5 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 4
AFE25-1023
PRACTICAL TRAINING

(Choose all )

30
8B00DA82 Practical Training 30 30
AFE25-1024
THESIS

(Choose all )

15
8B00DA84 Bachelor's Thesis 15 15
Total 240 64 63 75 45

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

Food Processing and Biotechnology competencies

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
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
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
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
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
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

5 Thesis
Bachelor's Thesis
5 Thesis
Bachelor's Thesis
5 Thesis
Bachelor's Thesis
5 Thesis
Bachelor's Thesis
5 Thesis
Bachelor's Thesis
Not grouped

Shared Competences of Universities of Applied Sciences, 2022

Shared Competences of Universities of Applied Sciences, Arene 2022

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
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
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
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
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
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
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)
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
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