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Bachelor of Engineering, Agri-Food Engineering , full time studies: AFE22

Tunnus: AFE22

Tutkinto:
Tekniikan ammattikorkeakoulututkinto

Tutkintonimike:
Insinööri (AMK), Bio- ja elintarviketekniikka

Laajuus:
240 op

Kesto:
4 vuotta (240 op)

Aloituslukukausi:
Syksy 2022

Kuvaus

PROFILE OF THE PROGRAMME
Studies in the Agri-food Engineering Degree Programme is based on the natural scientific applications and the integration of natural science competences with modern engineering. Professional competency in living and other biological materials and in bioprocesses form a key profile of agri-food engineer. Wide-ranging food system functions require a professional safety and quality competence, technological and economical competence, and mathematical and scientific competence. Managerial competence increases the working life skills of the graduating student significantly.

Graduated agri-food engineers can operate in key positions in different food system sectors, in food industry, in public food services or as entrepreneurs. Typical positions can be as experts in food production, process and product development. The job titles for food processing and biotechnology engineers can also be related to supervising, quality control or quality management.

The studies include common studies for all SeAMK students regarding international working and communication skills, entrepreneurship, and research project skills. The common studies provide students with necessary basic skills of English, Swedish (for Finnish students), mathematics and physics. In agri-food technology, a wide range of know-how is acquired to support food processing operations. Professional studies cover properties of various raw materials, processing of raw materials, process development, industrial management, food safety and process hygiene, as well as automation. These studies improve the students’ abilities to meet challenges in the future food processing e.g. knowledge of raw materials, process knowledge and creative solutions in processing.

The Alternative Advanced Studies in the Degree Programme (20 ECTS) deepen the student's competence in Hygienic design in food facilities and food equipment (10 ECTS), Automation and digitalisation (10 ECTS), or Process development in food industry (10 ECTS). Advanced studies are selected during the second or third study year.

The industries in agri-food system are quickly globalising, and they are also internationally competitive. The food processing industry in Finland is a competitive industry branch. Finnish expertise in the field is at top level in the world. This industry branch is crucial and the development will continue around the world. Sustainable development and environmental values are playing an increasingly important role in today’s industry. The competence of Agri-food engineering programme responds to the challenges of sustainable food production.

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.

The curriculum includes five seams permeating through the studies and extending over them. They are based on SeAMK’s reports, studies and strategy, as well as on the national and international recommendations and regulations related to education provided by universities of applied sciences.
- The Information Search seam strengthens the student’s professional and field-specific information search skills throughout the studies.
- The Internationalization seam secures the improvement of the student’s international competencies during their studies.
- The studies corresponding to the Entrepreneurship seam help the student understand the central and growing role of entrepreneurship in society.
- The Sustainable Development seam makes the student aware of social responsibility and helps them understand the diversity of sustainable development as a working life skill.
- The seam of Career Guidance helps the student recognise their competencies and own strengths. It also includes working life knowledge, job search skills, and lifelong learning.

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.

Opetussuunnitelman kehittäminen ja työelämäyhteistyö

Curriculum development is an ongoing process which takes into consideration the competence needs of the working life in the region, international development of food system functions, student and graduand feedback and the development work in the national networks of the field. Important sources of information for curriculum development include results of the follow-up studies of graduates, foresight information concerning technological development and changes in the operational environment as well as the SeAMK RDI work and its results.

Lisätiedot

INTERNATIONALIZATION

The degree program offers a lot of opportunities for internationalization. Multinational student groups and visiting lecturers from partner institutions allow internationalization at home. The large international network of SeAMK provides a possibility for a mobility study period or practical training abroad. Cooperation with internationally active food system companies is being actively developed.

CO-OPERATION WITH OTHER PARTIES
Co-operation with internationally active food system companies is being actively developed. SeAMK is active in cooperation with the food industry at national level. Southern Ostrobothnia has a strong and growing concentration of food industry. The partner companies also contribute to project works, laboratory assignments and even laboratory equipment to ensure the study environment is state of the art and meets the requirements of the industry.

POST GRADUATE STUDY OPPORTUNITIES
Students who have completed the Bachelor’s degree in Agri-food Engineering are eligible to continue with the second-cycle higher education studies (Master programs). For starting Master-level degree programs at Finnish universities of applied sciences two years' work experience in the field of technology is also required.

Osaamistavoitteet

Bachelors of Engineering that have graduated from the Degree Programme in Agri-food engineering have an overall picture of agri-food technologies and know business processes especially in the field of international food system. They have initiative as well as good teamwork, design, communication and interaction skills in multicultural contexts. They are able to look for and analyze information and interaction needed in agri-food system phases. They can apply their knowledge and develop agri-food business operations. They know how to take profitability into consideration in their work. They are able to operate as independent entrepreneurs and in tasks of expertise in agri-food industry.

Näytä opintojen ajoitukset lukuvuosittain, lukukausittain tai periodeittain

Tunnus Opinnon nimi Laajuus (op) 2022-2023 2023-2024 2024-2025 2025-2026 Syksy
2022
Kevät
2023
Syksy
2023
Kevät
2024
Syksy
2024
Kevät
2025
Syksy
2025
Kevät
2026
1. / 2022 2. / 2022 3. / 2023 4. / 2023 5. / 2023 1. / 2023 2. / 2023 3. / 2024 4. / 2024 5. / 2024 1. / 2024 2. / 2024 3. / 2025 4. / 2025 5. / 2025 1. / 2025 2. / 2025 3. / 2026 4. / 2026 5. / 2026
AFE22-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Valitaan kaikki)

20
AFE22-1026
Basic Studies Common to all in SeAMK

(Valitaan kaikki)

20
AFE22-1027
Building Competence

(Valitaan kaikki)

10
XX00CG96 Studying at a University of Applied Sciences 2 2 2 1 1
XX00CG97 Career planning and internationalisation 2 2 2 0.7 0.7 0.7
YPOE3A3 Communication Skills 3 3 3 1 1 1
YPOE4A3 Information and Communication Technology 3 3 3 1.5 1.5
AFE22-1028
Business and Entrepreneurship Competence

(Valitaan kaikki)

5
XX00CY41 Basics of Entrepreneurship 3 3 3 1.5 1.5
XX00BE94 SeAMK Innovation Week 2 2 2 0.7 0.7 0.7
AFE22-1029
Research and Project Work Skills

(Valitaan kaikki)

5
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
AFE22-1002
BASIC STUDIES

(Valitaan kaikki)

48 - 57
AFE22-1015
Mathematics

(Valitaan kaikki)

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
AFE22-1016
Physics

(Valitaan kaikki)

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
AFE22-1017
Chemistry and Microbiology

(Valitaan kaikki)

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
AFE22-1018
Language Studies

(Valitaan opintopisteitä: 18)

9 - 18
AFE22-1019
For All Students

(Valitaan kaikki)

6
AE00CW60 Working Life English 3 3 3 1 1 1
AE00CW65 Professional English 3 3 3 1 1 1
AFE22-1020
For Non Finnish Students

(Valitaan kaikki)

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
AFE22-1021
For Finnish Students

(Valitaan kaikki)

3
YELRUOTS031 Svenska 3 3 3 1.5 1.5
VIRKARUKI Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen 0
VIRKARUSU Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen 0
AFE22-1003
AGRI-FOOD PROCESSES

(Valitaan kaikki)

58
AFE22-1022
Agricultural production

(Valitaan kaikki)

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
AFE22-1023
Food technology

(Valitaan kaikki)

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
AFE22-1024
Food processing and packaging

(Valitaan kaikki)

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
AFE22-1025
Project Studies

(Valitaan kaikki)

10
7200DC11 Project Studies 10 10 10 5 5
AFE22-1004
SUSTAINABLE MANAGEMENT IN AGRI-FOOD BUSINESS

(Valitaan kaikki)

25
8B00DA85 Industrial Management 8 8 8 4 4
8B00DA86 Sustainable Food System 6 6 6 3 3
8B00DA87 Marketing Planning and Implementation in Food Chain 3 3 3 1 1 1
8B00DA89 Human Resource Management 3 3 3 1 1 1
8B00DA88 Acquisition and Use of Production Equipment 5 5 5 2.5 2.5
AFE22-1005
FOOD PROCESS FACILITATORS

(Valitaan opintopisteitä: 20)

20
AFE22-1011
Hygienic design in food facilities and food equipment

(Valitaan kaikki)

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
AFE22-1013
Automation and digitalisation

(Valitaan kaikki)

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
AFE22-1014
Process development in food industry

(Valitaan kaikki)

10
8B00CY02 Food plant design 5 5 5 2.5 2.5
8B00CY03 Lean thinking 5 5 5 2.5 2.5
AFE22-1008
FREE CHOICE STUDIES

(Valitaan opintopisteitä: 19)

10 - 19
AFE22-1010
PRACTICAL TRAINING

(Valitaan kaikki)

30
8B00DA82 Practical Training 30 30 15 15 7.5 7.5 5 5 5
AFE22-1009
RESEARCH AND DEVELOPMENT COMPETENCES

(Valitaan kaikki)

20
8B00DA83 Research methods 5 5 5 2.5 2.5
8B00DA84 Final Thesis 15 15 15 5 5 5
Yhteensä 240 58 60 65 60 26 32 31 29 36.5 28.5 30 30 13 13 10.7 10.7 10.7 15.5 15.5 9.8 9.8 9.8 18.3 18.3 9.5 9.5 9.5 15 15 10 10 10

Lukukausi- ja lukuvuosikohtaiset opintopistekertymät vaihtelevat valinnaisten ja vapaasti valittavien opintojen ajoituksesta johtuen.

Yleiset kompetenssit (AMK)

1 Oppimisen taidot

- osaa arvioida ja kehittää osaamistaan ja oppimistapojaan
- osaa hankkia, käsitellä ja arvioida tietoa kriittisesti
- kykenee ottamaan vastuuta ryhmän oppimisesta ja opitun jakamisesta

Studying at a University of Applied Sciences
Career planning and internationalisation
Communication Skills
Information and Communication Technology
Introduction to Research and Development
Introduction to Project Work
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
Svenska
Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen
Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen
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
Project Studies
Sustainable Food System
Marketing Planning and Implementation in Food Chain
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
Robotics
Food plant design
Lean thinking
Research methods
Final Thesis
2 Eettinen osaaminen

- kykenee ottamaan vastuun omasta toiminnastaan ja sen seurauksista
- osaa toimia alansa ammattieettisten periaatteiden mukaisesti
- osaa ottaa erilaiset toimijat huomioon työskentelyssään
- osaa soveltaa tasa-arvoisuuden periaatteita
- osaa soveltaa kestävän kehityksen periaatteita
- kykenee vaikuttamaan yhteiskunnallisesti osaamistaan hyödyntäen ja eettisiin arvoihin perustuen

Studying at a University of Applied Sciences
Communication Skills
Introduction to Research and Development
Introduction to Project Work
Chemistry Basics and Laboratory Works
Food Chemistry
Microbiology and Food Processing Hygiene
Biosecurity
Biotechnology
Sustainable Food System
Research methods
3 Työyhteisöosaaminen

- osaa toimia työyhteisön jäsenenä ja edistää yhteisön hyvinvointia
- osaa toimia työelämän viestintä- ja vuorovaikutustilanteissa
- osaa hyödyntää tieto- ja viestintätekniikkaa oman alansa tehtävissä
- kykenee luomaan henkilökohtaisia työelämäyhteyksiä ja toimimaan verkostoissa
- osaa tehdä päätöksiä ennakoimattomissa tilanteissa
- kykenee työn johtamiseen ja itsenäiseen työskentelyyn asiantuntijatehtävissä
- omaa valmiuksia yrittäjyyteen

Studying at a University of Applied Sciences
Career planning and internationalisation
Communication Skills
Information and Communication Technology
Basics of Entrepreneurship
Introduction to Research and Development
Introduction to Project Work
Working Life English
Professional English
Finnish 1
Finnish 2
Finnish 3
Finnish 4
Svenska
Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen
Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen
Project Studies
Industrial Management
Marketing Planning and Implementation in Food Chain
Human Resource Management
Acquisition and Use of Production Equipment
Food plant design
Lean thinking
Practical Training
4 Innovaatio-osaaminen

- kykenee luovaan ongelmanratkaisuun ja työtapojen kehittämiseen
- osaa työskennellä projekteissa
- osaa toteuttaa tutkimus- ja kehittämishankkeita soveltaen alan olemassa olevaa tietoa ja menetelmiä
- osaa etsiä asiakaslähtöisiä, kestäviä ja taloudellisesti kannattavia ratkaisuja

SeAMK Innovation Week
Introduction to Research and Development
Introduction to Project Work
Chemistry Basics and Laboratory Works
Food Chemistry
Biotechnology
Principles of Raw Materials in Food Processing
Meat, Dairy, Cereal, Fish, Berries and Vegetables Processes
Project Studies
Sustainable Food System
Research methods
Final Thesis
5 Kansainvälistymisosaaminen

- omaa alansa työtehtävissä ja niissä kehittymisessä tarvittavan kielitaidon
- kykenee monikulttuuriseen yhteistyöhön
- osaa ottaa työssään huomioon alansa kansainvälisyyskehityksen vaikutuksia ja mahdollisuuksia

Studying at a University of Applied Sciences
Career planning and internationalisation
Working Life English
Professional English
Finnish 1
Finnish 2
Finnish 3
Finnish 4
Svenska
Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen
Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen
Food plant design
6 Yrittäjyysosaaminen

- ymmärtää yrityksen toiminnan ja liiketoimintaympäristön vuorovaikutuksen sekä omaksuu yrittäjyyden ja yrittäjämäisen tavan toimia ymmärtää kannattavan yritystoiminnan perusteet
- osaa analysoida yrityksen toimintaa ja riskejä

Basics of Entrepreneurship
Industrial Management
Marketing Planning and Implementation in Food Chain
Human Resource Management
Lean thinking
7 Laadunhallintaosaaminen

- opiskelija tuntee alalle tyypilliset laatujärjestelmät
- opiskelija ymmärtää laatuajattelun ja laatujärjestelmien vaatimukset

Chemistry Basics and Laboratory Works
Microbiology and Food Processing Hygiene
Nordic Environment as Food Raw Material Source
Crop Production and Animal Husbandry
Alternative Cultivation Methods
Biosecurity
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
Lean thinking
Practical Training
Final Thesis
Luokittelemattomat

Bio- ja elintarviketekniikka kompetenssit

1 Elävän ja eloperäisen materiaalin hallinta

- tuntee biologisten materiaalien erityisominaisuudet
- ymmärtää miten elävä solu toimii

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
Final Thesis
2 Bioprosessien hallinta

- tuntee alalla käytettävät prosessitekniset operaatiot
- hallitsee bio- ja elintarvikeprosessit ja tuntee prosessoitavien materiaalien asettamat erityisvaatimukset niille
- ymmärtää tuotantojärjestelmät kokonaisuuksina
- prosessitekniikka
- bio- ja elintarvikeprosessit
- tuotantojärjestelmät

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
Practical Training
Final Thesis
3 Turvallisuus- ja laatuosaaminen

- tunnistaa ja hallitsee tuotantoprosesseihin liittyvät laatu- ja hygieniariskitekijät
- ymmärtää laatutyön merkityksen tuotannolle ja tuotteille
- tuntee alaan liittyvän lainsäädännön ja osaa soveltaa sitä esim. omavalvonnassa
- hygienia
- lainsäädäntö
- laatutyö

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
Svenska
Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen
Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen
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
Practical Training
Final Thesis
4 Teknistaloudellinen osaaminen

- pyrkii markkinalähtöiseen kestävän kehityksen mukaiseen toimintaan
- ymmärtää alan tuotantotaloudelliset ominaispiirteet esim. päivittäistavaratuotannossa
- markkinaorientoituminen

Basics of Entrepreneurship
Introduction to Project Work
Algebra and Geometry
Vectors and Matrices
Differential and Integral Calculus
Mechanics
Electrical and Thermal Physics
Physics Laboratory Works
Basics of Automation
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
Final Thesis
5 Matemaattis-luonnontieteellinen osaaminen

- omaa alan vaatimat matematiikan ja fysiikan valmiudet
- omaa alan vaatimat kemian ja biokemian tiedot ja taidot
- matematiikan ja fysiikan valmiudet
- kemian ja biokemian valmiudet
- tietotekniset taidot

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
Project Studies
Measuring Technology and Instrumentation
Control Engineering
Robotics
Research methods
Final Thesis
6 Esimiestaidot

- osaa toimia työnjohtotehtävissä

Communication Skills
Basics of Entrepreneurship
Introduction to Project Work
Project Studies
Marketing Planning and Implementation in Food Chain
Human Resource Management
Lean thinking
Practical Training
Luokittelemattomat
Studying at a University of Applied Sciences
Career planning and internationalisation
Information and Communication Technology
SeAMK Innovation Week
Introduction to Research and Development

amk:tutkintoon johtava koulutus

1 Perusopinnot
Studying at a University of Applied Sciences
Career planning and internationalisation
Communication Skills
Information and Communication Technology
Basics of Entrepreneurship
SeAMK Innovation Week
Introduction to Research and Development
Introduction to Project Work
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
Svenska
Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen
Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen
2 Ammattiopinnot
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
Project Studies
Industrial Management
Sustainable Food System
Marketing Planning and Implementation in Food Chain
Human Resource Management
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
Robotics
Food plant design
Lean thinking
Research methods
3 Vapaasti valittavat opinnot

Ei liitettyjä opintojaksoja

4 Työharjoittelu
Practical Training
5 Opinnäytetyö
Final Thesis
Luokittelemattomat

Tunnus Opinnon nimi Laajuus (op)
AFE22-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Valitaan kaikki)

20
AFE22-1026
Basic Studies Common to all in SeAMK

(Valitaan kaikki)

20
AFE22-1027
Building Competence

(Valitaan kaikki)

10
XX00CG96 Studying at a University of Applied Sciences 2
XX00CG97 Career planning and internationalisation 2
YPOE3A3 Communication Skills 3
YPOE4A3 Information and Communication Technology 3
AFE22-1028
Business and Entrepreneurship Competence

(Valitaan kaikki)

5
XX00CY41 Basics of Entrepreneurship 3
XX00BE94 SeAMK Innovation Week 2
AFE22-1029
Research and Project Work Skills

(Valitaan kaikki)

5
YPOE1C2 Introduction to Research and Development 2
YPOE2C3 Introduction to Project Work 3
AFE22-1002
BASIC STUDIES

(Valitaan kaikki)

48 - 57
AFE22-1015
Mathematics

(Valitaan kaikki)

10
AE00CM42 Algebra and Geometry 4
AE00CM43 Vectors and Matrices 3
AE00CM44 Differential and Integral Calculus 3
AFE22-1016
Physics

(Valitaan kaikki)

9
8B00DA75 Mechanics 3
8B00DA76 Electrical and Thermal Physics 3
8B00DA77 Physics Laboratory Works 3
AFE22-1017
Chemistry and Microbiology

(Valitaan kaikki)

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
AFE22-1018
Language Studies

(Valitaan opintopisteitä: 18)

9 - 18
AFE22-1019
For All Students

(Valitaan kaikki)

6
AE00CW60 Working Life English 3
AE00CW65 Professional English 3
AFE22-1020
For Non Finnish Students

(Valitaan kaikki)

12
AE00CW66 Finnish 1 3
AE00CW68 Finnish 2 3
AE00CW70 Finnish 3 3
AE00CW76 Finnish 4 3
AFE22-1021
For Finnish Students

(Valitaan kaikki)

3
YELRUOTS031 Svenska 3
VIRKARUKI Julkisyhteisöjen henkilöstön ruotsin kielen taito, kirjallinen 0
VIRKARUSU Julkisyhteisöjen henkilöstön ruotsin kielen taito, suullinen 0
AFE22-1003
AGRI-FOOD PROCESSES

(Valitaan kaikki)

58
AFE22-1022
Agricultural production

(Valitaan kaikki)

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
AFE22-1023
Food technology

(Valitaan kaikki)

10
8B00DA94 Basic Processes 4
AE00CM50 Basics of Automation 3
8B00DA95 Biotechnology 3
AFE22-1024
Food processing and packaging

(Valitaan kaikki)

20
8B00DA96 Principles of Raw Materials in Food Processing 4
8B00DA97 Packaging Technology 3
8B00DA98 Meat, Dairy, Cereal, Fish, Berries and Vegetables Processes 13
AFE22-1025
Project Studies

(Valitaan kaikki)

10
7200DC11 Project Studies 10
AFE22-1004
SUSTAINABLE MANAGEMENT IN AGRI-FOOD BUSINESS

(Valitaan kaikki)

25
8B00DA85 Industrial Management 8
8B00DA86 Sustainable Food System 6
8B00DA87 Marketing Planning and Implementation in Food Chain 3
8B00DA89 Human Resource Management 3
8B00DA88 Acquisition and Use of Production Equipment 5
AFE22-1005
FOOD PROCESS FACILITATORS

(Valitaan opintopisteitä: 20)

20
AFE22-1011
Hygienic design in food facilities and food equipment

(Valitaan kaikki)

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
AFE22-1013
Automation and digitalisation

(Valitaan kaikki)

10
AE00CM65 Measuring Technology and Instrumentation 3
AE00CM66 Control Engineering 3
AE00CM86 Robotics 4
AFE22-1014
Process development in food industry

(Valitaan kaikki)

10
8B00CY02 Food plant design 5
8B00CY03 Lean thinking 5
AFE22-1008
FREE CHOICE STUDIES

(Valitaan opintopisteitä: 19)

10 - 19
AFE22-1010
PRACTICAL TRAINING

(Valitaan kaikki)

30
8B00DA82 Practical Training 30
AFE22-1009
RESEARCH AND DEVELOPMENT COMPETENCES

(Valitaan kaikki)

20
8B00DA83 Research methods 5
8B00DA84 Final Thesis 15