Bachelor of Engineering, Agri-food Engineering
Name of the Degree Programme
Bachelor of Engineering, Agri-Food Engineering
Field of study
Engineering, manufacturing and construction
The classification of the educational field is based on the international ISCED classification used by the Ministry of Education and Culture.
Specialisations
No specialisation lines.
Qualification awarded
Bachelor of Engineering
Level of qualification
The degree programme leads to a higher education degree which is a first cycle Bachelor-level degree in the European Higher Education Area (EHEA). According to the eight-level classification of the European Qualifications Framework (EQF) and National Qualifications Framework (NQF), the degree represents level 6.
The description of the level of the Degree is included in the Statute, at
http://www.finlex.fi/fi/laki/alkup/2017/20170120
Specific admission requirements
Eligibility for studies at a university of applied sciences is stipulated in the Universities of Applied Sciences Act 932/2014.
The selection criteria are specified in the data of the Degree Programme at www.opintopolku.fi and www.seamk.fi/haku
On the websites, application and instructions are in English language for the degree programmes taught in English.
Qualification requirements and regulations (incl. graduation requirements)
Please see the Degree Regulations of Seinäjoki University of Applied Sciences.
Examination regulations, assessment and grading
The assessment scale of 1 to 5 was prepared in accordance with the scale below. It is also used assess competencies based on prior learning.
Please see the Degree Regulations of Seinäjoki University of Applied Sciences.
Link
Structure of the studies
In accordance with the Universities of Applied Sciences Act, the studies in the Agri-food engineering Degree Programme (240 ECTS) consist of basic studies, vocational studies (58 ECTS), studies in sustainable management in agri-food business (25 ECTS), internships promoting professional skills (20 ECTS), elective studies (10 ECTS), and a final thesis (15 ECTS). The extent of the annual studies is 60 ECTS. The recommended time to complete the programme is four years.
Studies are divided into themes each academic year, as follows:
- first year: scientific knowledge and learning chemical and microbiological laboratory skills and hygienic working practices
- second year: process management agricultural studies,
- third year: know-how in food process faciliators and sustainable management
- fourth year: the year of development, professional internship and quality deepens, thesis
In addition, Seinäjoki University of Applied Sciences offers free-choice studies e.g. alternative studies in the own degree programme and courses offered in other degree programmes and on CampusOnline can be selected.
The extent of the thesis is 15 ECTS. The aim of writing the thesis is to show the student’s knowledge in the profession through a certain research topic. The student chooses the thesis topic according to his/hers interests, career plan and employment goal.
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 recognize their competencies and own strengths. It also includes working life knowledge, job search skills, and lifelong learning.
Students have the opportunity to include multidisciplinary, working life-oriented project studies in their personal curricula (FramiPro).
Profile of the programme
Teaching in the Agri-food Engineering Degree Programme is based on the natural scientific applications and the integration of natural science competences with modern engineering. The Alternative Advanced Studies in the Degree Programme (20 ECTS) deepen the student's competence in food processing faciliators. Advanced studies are selected during the second study year.
The food systems sector is global business, and e.g. Finnish food industry is internationally competitive. The food processing industry in Finland is the most competitive of all industry branches in Finland even if it is fourth biggest industrial branch in it's country. Finnish expertise in the field is among the best in the world, and the industry will continue in Finland despite globalization activities in production.
Generic and subject specifc competences
Competencies are extensive knowledge entities, or combinations of the individual’s knowledge, skills, and attitudes. They describe qualifications, performance potential, and the ability to cope with professional duties.
Common/general competencies are fields of know-how common to different Degree Programmes, but their special characteristics and importance may vary between professions and work assignments. General competencies form the basis for professional activities, cooperation, and the development of expertise. According to Arene’s (Rectors' Conference of Finnish Universities of Applied Sciences) recommendations, general competencies include learning skills, ethical competence, cooperation skills, innovation skills, and internationalization skills. In addition to the above-mentioned competencies, entrepreneurial skills and quality management skills are emphasized in the degree studies of SeAMK as competencies common to all.
Degree programme-specific competencies form the basis for the development of the student’s professional expertise.
Pedagogical approach and learning environment
The constructivist theory of learning emphasises the active role of students and their own experiences in their education, which helps them to understand what is being taught. The teacher acts as facilitator of the learning process.
Characteristics of learning:
1. Students set their own learning objectives, e.g. Personal Study Plan.
2. The information to be learned is connected to students' world of experiences, work and working environment.
3. Open communication between the students and teacher is nurtured to deepen the understanding of the information to be learned and to evaluate learning experiences.
4. The process of learning is emphasised in the studies, not merely objectives and contents.
5. Together with the teachers, students monitor and evaluate their own learning and the learning of their peers. Learning is systematically developed based on feedback. The feedback is discussed together with the students, and they lead the development of the learning situations.
Teaching involves the use of various topic-related, applied methods. The variety of teaching methods is used in the programmes to support students' professional development, readiness for the working world and professional expertise. Students attend lectures, engage in independent information acquisition, work in projects, work online, do practical assignments and exercises, and participate in co-operative learning.
Specific arrangements for recognition of prior learning (RPL)
The RPL procedure means the identification and recognition of the student’s previously acquired learning. The student has the opportunity to apply for the recognition of their competencies if the competencies correspond to the learning goals of the Degree Programme. The identification process is closely connected with the preparation of the student’s personal curriculum and is updated during personal counselling discussions.
The identification and recognition practices are presented in the RPL Instruction of SeAMK. It specifies how recognition of competencies is applied for, how the application is processed, and how the student is informed of it. The instruction lists the RPL contact persons of each Degree Programme, who counsel students on matters related to the process.
In the assessment of prior learning, for example the following evidence is used:
– certificates on training programmes with similar content and other training programmes
– testimonials and further clarifications by an employer
– interviews of the student
– written and oral exams or reports
– functional or written assignments or other evidence
– presentations, portfolios
The final project/thesis and the Maturity Test cannot be submitted to the RPL procedure.
Within a degree program, responsible for RPL are the head of the department, the student adviser, and when needed, the teacher of the course in question. Their task is to inform the student of the recognition and assessment process, to discuss the Personal Study Plan with the student, and to guide the student in the demonstration of prior learning.
Project studies and the final thesis are not a part of RPL.
According to the degree regulation, prior learning of a subject expires in ten years.
Assessment is course-specific, defined by the teacher in question. Assessment methods are an exam (written or oral), practical work, a laboratory test, a field test or equivalent.
Work-based learning and work placements
The Agri-food Engineering degree programme includes one internship (5 months) in the spring of the third study year. In the spring of the second study year, the project studies can be completed either as a variety of assignments in the laboratories of SeAMK or alternatively in food related companies in Finland and globally.
The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.
Occupational profiles
Engineers in agri-food work in key positions in food system business. Graduated from the programme may work as supervisors, experts in quality control, in production and product development or design in the food industry and services. The key sectors in food system is food industry (meat, ready-to-eat, bakery, confectionery, dairy and beverage industries), food technology manufacturers and ingredients manufacturers. There are possible positions in inspection, supervision and teaching in both municipalities and governmental bodies. These studies are also a base for entrepreneurship.
Typical positions for Agri-food engineers are supervisors, and experts, product developers, production designers, production supervisors, health inspectors, quality controllers, product managers, product development managers, or production managers. Most industrial positions require skills in automation and digitalisation. The job situation for engineers is stable and the future looks bright.
Internationalization
ach student has the possibility to study in our international partners’ higher education institutions. This is also actively encouraged.
The international exchange students study together with Finnish students. The courses can be implemented in part or in full in English. Some of the courses are co-implemented with the Degree Programme in Food Processing and Biotechnology and Automation Engineering. The international and multicultural perspective and vision are centrally included in the study modules. The requirements and contents of the degree programme are internationally comparable and international teaching materials are being used in the courses.
Access to further studies
After three years of work experience, the student will be eligible for further studies for a Master’s Degree in the field in question.
Graduation requirements
Please see the Degree Regulations of Seinäjoki University of Applied Sciences and instructions for graduates at Intra.
Mode of study
Studying is a full-time with young student education.
Head of degree programme
Mr Jarmo Alarinta, 040 830 2450, jarmo.alarinta(at)seamk.fi
Student counsellor
Mrs Sarita Ventelä, GSM +358 40 680 7640, email: sarita.ventela(at)seamk.fi
Mrs Eija Putula-Hautala, GSM +358 40 830 3953, e-mail: eija.putula-hautala(at)seamk.fi
Coordination of Practical Training
Mr Matti-Pekka Pasto, GSM +358 40 868 0100, e-mail: matti-pekka.pasto(at)seamk.fi
Coordination of international mobility
Tiina Välimäki, 040-830 4127, tiina.valimaki(at)seamk.fi, Coordinator, Outgoing student exchanges to Europe
Maria Loukola, 040-830 2240, maria.loukola(at)seamk.fi, Coordinator, Incoming and outgoing student exchanges outside Europe
Student services
Tel. +358 20 124 5055, studentservices@seamk.fi
Enrollment
01.08.2023 - 10.09.2023
Timing
29.08.2023 - 15.10.2023
Credits
2 op
Teaching languages
- English
Degree programmes
- Bachelor of Business Administration, International Business
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Teachers
- Suzana Zegrea
- Hilkka Latva-Somppi
- Sinikka Vainionpää
- Marjut Asunmaa
- Kari Jokiranta
Student groups
-
MRN23Bachelor of Health Care, Nursing
Objective
Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations
- Ethics in studies and working life
Content
Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK
Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning
- Ethics in studies and working life
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Knows how to apply for a job in Finland. Is able to plan their studies according to curriculum.
Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.
Enrollment
04.09.2023 - 17.09.2023
Timing
04.09.2023 - 17.12.2023
Credits
2 op
Teaching languages
- English
Degree programmes
- Bachelor of Business Administration, International Business
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Teachers
- Tiina Välimäki
- Päivi Uitti
Student groups
-
IB23BBachelor of Business Administration, International Business
-
IB23ABachelor of Business Administration, International Business
Objective
Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations
- Ethics in studies and working life
Content
Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK
Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning
- Ethics in studies and working life
Materials
Material provided by the lecturer (in Moodle)
Teaching methods
Lessons, visits, visiting lecturers
Exam schedules
No exam.
Completion alternatives
Online participation possible, if needed.
Student workload
54 hours of student's work.
40 hours of lessons and visits, 14 hours of independent studies (=learning diary).
realization.localizedApproveRejectDescription
Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Recognises job opportunities in their field.
• Knows their curriculum and can interpret it while planning their studies
Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Knows how to apply for a job in Finland. Is able to plan their studies according to curriculum.
Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.
Assessment methods and criteria
Participation in the lessons and visits (min 50%)
Learning diary
Enrollment
17.04.2023 - 11.09.2023
Timing
04.09.2023 - 15.10.2023
Credits
2 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Anu Latva-Reinikka
- Jarmo Alarinta
- Tiina Välimäki
- Sarita Ventelä
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations
- Ethics in studies and working life
Content
Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK
Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning
- Ethics in studies and working life
Materials
Material in Moodle
Teaching methods
Lectures and practices in Moodle
Student workload
Total work 54h
Lectures 10 x 2h
Independent studying 34 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Knows how to apply for a job in Finland. Is able to plan their studies according to curriculum.
Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
5 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Anna Tall
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
The student broadens the knowledge of plant production to crops and techniques outside the conventional main field crops. The student knows the basics of cultivation of some special field and horticultural crops and have an opportunity to get familiar with some different production methods such as container cultivation, urban cultivation, glasshouse production or agro-forest cultivation. They get to know cultivation and harvesting techniques, storage technology and preparation for sale and market of the crops.
Content
- Topical special crops
- Cultivation techniques
- Harvest quality
- Market demand
- Specialized plant production methods
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student identifies special crops and determines their cultivation potential. The student explains the main elements of the special crop cultivation technique and lists the factors affecting the quantity and quality of the crop yield.
Assessment criteria, good (3)
The student defines a special plant concept and compares their cultivation possibilities. The student summarizes the cultivation techniques of the special plants and assesses the factors affecting the quantity and quality of the crop yield.
Assessment criteria, excellent (5)
The student justifies the concept of a special plant and analyzes and draws conclusions about the possibilities of their cultivation. The student is interested in the cultivation techniques of special plants and compares them with each other. The student analyzes the factors affecting the quantity and quality of the crop yield.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Juuso Kumpulainen
- Merja Kyntäjä
- Matti-Pekka Pasto
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Upon completion of the course, the student will
- be able to name the most important processes in the food industry
- be able to assess the stability of the factors affecting food
- be able to develop food preservation methods in the industrial food processes.
- be able to assess the effects of process phases on the product quality
- be able to understand from the point of view of of the importance of the reducing of process phases from the point of view of the quality of the foods and economic profitability.
Content
Ambient-temperature processing
- size reduction
- mixing and forming
- separation and concentration of food components
- irradiation
- high-pressure processing
- minimal processing
Processing bu application of heat
- blanching
- pasteurisation
- heat sterilisation
- evaporation and distillation
- dehydration
- baking and roasting
- frying
Processing by removal of heat
- chilling
- freezing
- freeze drying
Post-processing operations
- coating
- packaging
Materials
Fellows, P. J. Food processing technology: Principles and practice. Woodhead Publishing.
Techer materials
Teaching methods
Lectures and assignments
Student workload
Total work load of the course: 108 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of unit operations of food processing, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned
Assessment methods and criteria
Assignments and exam
Qualifications
Packaging Technology
Food Microbiology and Process Hygiene
Enrollment
04.09.2023 - 17.09.2023
Timing
04.09.2023 - 15.10.2023
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Business Administration, International Business
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Teachers
- Harrison Okuogume
Student groups
-
IB23ABachelor of Business Administration, International Business
Objective
The student
• Masters the main features of entrepreneurial competencies, recognises their own entrepreneurial competencies and attitudes, as well as recognises the importance of tolerance for ambiguity in their actions and interaction
• Can name and define the phases of setting up a business
• Recognises, from the perspective of their business idea, the key customers, and their role for profitable business
• Knows and can name entrepreneurship-related opportunities at SeAMK, and related support services.
Content
• Personal entrepreneurial competencies, such as self-knowledge and self-efficacy, motivation values, tolerance for ambiguity, and the importance of one’s own attitudes for choices
• Value production in different structures, such as companies and associations
• Basic concepts and revenue model of entrepreneurship and business activity, economic literacy, risk management
• Phases of business establishment
• Business plan as a tool for the structuration of a business idea
• Business activity as part of society, entrepreneurship as part of life
• Familiarization with the entrepreneurship services provided by SeAMK
Materials
Effective Small Business Management; Fifth edition. Norman M. Scarborough and Thomas W. Zimmerer. (1996): Prentice Hall. Inc. A Simon and Schuster Company
Lecturer will provide the presentation slides in Moodle, other entrepreneurship books in SeAMK Library. Students are also advice to research for other information to support their learning and group assignments.
Further readings and materials will be provided by the lecturer
Teaching methods
Lecturing
Class activities
Group or teamwork
Presentation
Student workload
There will be total of 81 hours.
- 20 hours for lecturing and in-class activities
- 53 hours for Individual or teams activities
- 8 hours for presentations
Content scheduling
• Entrepreneurial competence, self-knowledge and self-efficacy, motivation, human systems of thought, uncertainty tolerance, and processing of disappointments
• Value creation, recognition of value chains and networks in different environments, value creation in different structures, such as companies and associations
• Basic concepts of entrepreneurship and business and earnings logic, economic literacy, risk management
• Stages of the establishment of business activities
• Business plan as a tool for structuring a business idea (for fields of study other than Business)
• Business activities as part of society, entrepreneurship as part of life
• Deepening of the student’s entrepreneurial skills at SeAMK (SeAMK Yritystalli, SeAMKPro, SeiES)
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can
- take responsibility for their tasks (acts in an entrepreneur-like way)
- recognise their entrepreneurial competences and realize the importance of tolerance for ambiguity in their own actions
- recognise the customer’s key role in the planning of business activity
- recognise, in the business plan, their own competence and the customers and key partners of their company
Assessment criteria, good (3)
In addition to the above things, the student
- can assess their own potential for acting as an entrepreneur
- can assess the chance of success of business operations and becoming an entrepreneur
- can recognise the partners and networks most important for their business
- is familiar with the knowledge base of business and the connection of responsibility with business
- knows the basics of business calculations
Assessment criteria, excellent (5)
In addition to the above things, the student
- can assess the challenges and opportunities of entrepreneurship
- can analyse competitors’ importance for business
- analyse and assess their strategic choices and is aware of the social importance of business activities
- recognises, from the perspective of their business plan, the key risks, masters business calculations, and the pricing of their product or service
Assessment methods and criteria
% Grade
51 - 59 = 1
69 - 60 = 2
79 - 70 = 3
89 - 80 = 4
100 - 90 = 5
Enrollment
04.09.2023 - 11.09.2023
Timing
04.09.2023 - 15.10.2023
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Business Administration, International Business
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Teachers
- Harrison Okuogume
Student groups
-
IB23BBachelor of Business Administration, International Business
Objective
The student
• Masters the main features of entrepreneurial competencies, recognises their own entrepreneurial competencies and attitudes, as well as recognises the importance of tolerance for ambiguity in their actions and interaction
• Can name and define the phases of setting up a business
• Recognises, from the perspective of their business idea, the key customers, and their role for profitable business
• Knows and can name entrepreneurship-related opportunities at SeAMK, and related support services.
Content
• Personal entrepreneurial competencies, such as self-knowledge and self-efficacy, motivation values, tolerance for ambiguity, and the importance of one’s own attitudes for choices
• Value production in different structures, such as companies and associations
• Basic concepts and revenue model of entrepreneurship and business activity, economic literacy, risk management
• Phases of business establishment
• Business plan as a tool for the structuration of a business idea
• Business activity as part of society, entrepreneurship as part of life
• Familiarization with the entrepreneurship services provided by SeAMK
Materials
Effective Small Business Management; Fifth edition. Norman M. Scarborough and Thomas W. Zimmerer. (1996): Prentice Hall. Inc. A Simon and Schuster Company
Lecturer will provide the presentation slides in Moodle, other entrepreneurship books in SeAMK Library. Students are also advice to research for other information to support their learning and group assignments.
Further readings and materials will be provided by the lecturer
Teaching methods
Lecturing
Class activities
Group or teamwork
Presentation
Student workload
There will be total of 81 hours.
- 20 hours for lecturing and in-class activities
- 53 hours for Individual or teams activities
- 8 hours for presentations
Content scheduling
• Entrepreneurial competence, self-knowledge and self-efficacy, motivation, human systems of thought, uncertainty tolerance, and processing of disappointments
• Value creation, recognition of value chains and networks in different environments, value creation in different structures, such as companies and associations
• Basic concepts of entrepreneurship and business and earnings logic, economic literacy, risk management
• Stages of the establishment of business activities
• Business plan as a tool for structuring a business idea (for fields of study other than Business)
• Business activities as part of society, entrepreneurship as part of life
• Deepening of the student’s entrepreneurial skills at SeAMK (SeAMK Yritystalli, SeAMKPro, SeiES)
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can
- take responsibility for their tasks (acts in an entrepreneur-like way)
- recognise their entrepreneurial competences and realize the importance of tolerance for ambiguity in their own actions
- recognise the customer’s key role in the planning of business activity
- recognise, in the business plan, their own competence and the customers and key partners of their company
Assessment criteria, good (3)
In addition to the above things, the student
- can assess their own potential for acting as an entrepreneur
- can assess the chance of success of business operations and becoming an entrepreneur
- can recognise the partners and networks most important for their business
- is familiar with the knowledge base of business and the connection of responsibility with business
- knows the basics of business calculations
Assessment criteria, excellent (5)
In addition to the above things, the student
- can assess the challenges and opportunities of entrepreneurship
- can analyse competitors’ importance for business
- analyse and assess their strategic choices and is aware of the social importance of business activities
- recognises, from the perspective of their business plan, the key risks, masters business calculations, and the pricing of their product or service
Assessment methods and criteria
% Grade
51 - 59 = 1
69 - 60 = 2
79 - 70 = 3
89 - 80 = 4
100 - 90 = 5
Enrollment
13.11.2023 - 17.01.2024
Timing
01.02.2024 - 30.04.2024
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Ilkka Latomäki
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
The student
• is able to outline the entrepreneurial competences and to reflect on their own goals and strengths in relation to them
• recognizes human cognitive structures in themselves and in interaction with other people
• understands the importance of the tolerance of uncertainty in their actions and interaction
• is able to describe and consider social, cultural and economic value and to perceive their differences
• recognizes the contextuality of value and the different structures in which it can be created
• is able to analyse different value chains and networks
• is able to describe the importance of entrepreneurship for society and national economy as well as to recognize different manifestations of entrepreneurship in everyday life
• is able to describe the preconditions for profitable business activity
• knows the stages of the establishment of a company
• knows the entrepreneurship opportunities at SeAMK
Content
• Entrepreneurial competence, self-knowledge and self-efficacy, motivation, human systems of thought, uncertainty tolerance, and processing of disappointments
• Value creation, recognition of value chains and networks in different environments, value creation in different structures, such as companies and associations
• Basic concepts of entrepreneurship and business and earnings logic, economic literacy, risk management
• Stages of the establishment of business activities
• Business plan as a tool for structuring a business idea (for fields of study other than Business)
• Business activities as part of society, entrepreneurship as part of life
• Deepening of the student’s entrepreneurial skills at SeAMK (SeAMK Yritystalli, SeAMKPro, SeiES, etc.)
Materials
To be provided by the lecturer. Other supporting literature will be available from the SeAMK library.
Teaching methods
Lecturing
Class activities
Group or team work
Presentation
Student workload
There will be total of 81 hours.
- 16 hours for lecturing and in-class activities
- 57 hours for Individual or teams activities
- 8 hours for presentations
Evaluation scale
1-5
Assessment criteria, approved/failed
To pass the course, the student is required to actively participate in it and to pass all the assignments. In the assignments, the student shows they understand the creation of social, cultural and economic value and reflects on their importance in business and society. The student demonstrates they know the basic concepts of business and are able to describe the preconditions for profitable business activity. The student demonstrates they are able to reflect on their own relationship with entrepreneurship and entrepreneurial competence.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 31.05.2024
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Gun Wirtanen
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
The students can
- describe the fundamentals in management of food safety in the food industry.
- indentify food safety management in the feed chain.
- use and apply food safety concepts in describing example products.
Content
- fundamentals in management of food safety in the industrial setting: challenges and outlook of the 21st century
- management of safety in the feed chain
- naturally occurring toxicants of plant origin
- allergens
- fruits and vegetables (including herbs)
- coffee, cocoa and derived products (e.g. chocolate)
- honey, confectionery and bakery products
- edible nuts, oilseeds and legumes
- oils and fats.
Location and time
orientation lecture and literature exam
Materials
Motarjemi, Y, & Lelieveld, H. (2014). Food Safety Management - A Practical Guide for the Food Industry. Elsevier. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSMAPGF1/food-safety-management/food-safety-management
The regulations (EC) 852/2004 (the latest updated, consolidated version of the food hygiene law) and (EU) 2021/382 (legislation on allergens and food safety culture) are also included in the course literature. The regulations are available from https://eur-lex.europa.eu/. Read the English versions.
Teaching methods
Introduction lecture and exam as contact teaching.
Literature exam in which the questions are given in English
Employer connections
-
Exam schedules
Check the exam dates on the course's Moodle page and from the Peppi calendar.
International connections
The course is established for the Agri-Food Engineering programme. The language in the exam is English.
Completion alternatives
Literature exam.
Student workload
In total 108 h out of which 105 h are independent studies.
Contact teaching: intro 1 h and exam 2 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can explain the basic principles of food safety management. Student can describe these concepts satisfactorily and is familiar with practical applications.
Assessment criteria, good (3)
The student has the basic command of the theoretical foundations food safety management, and is able to describe them well. The student has the good command of the practical applications.
Assessment criteria, excellent (5)
The student can clearly describe structures of food safety management. She/he has the excellent command of practical applications of food safety management.
Enrollment
13.11.2023 - 12.01.2024
Timing
08.01.2024 - 23.02.2024
Credits
3 op
Virtual proportion (cr)
2.5 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Terhi Junkkari
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Upon completion of the course, the student will be able to explain the structures of the most important biomolecules (nucleotides, proteins, lipids and carbohydrates) and understands their significance for living cells. The student will be able to list the most important biotechnological manufacturing processes, related equipment, measurements as well as pre- and post-processing methods. The student will be able to calculate descriptive parameters describing product formation and nutrient consumption. In addition, the student will be able to use his knowledge while planning biotechnical processes and products.
Content
Basics of biochemistry
-structure and functions of cells, and the role of biomolecules in cell function
-metabolism, protein synthesis, enzyme activity
-the most important biochemical laboratory analyzes
Fundamentals of bioprocess engineering
-cells as production facilities
-practical applications
-specific issues in biotechnology
Materials
Recommended or Required Reading
Clarke, Kim Gail. (2013). Bioprocess Engineering - An Introductory Engineering and Life Science Approach. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpBEAIELS6/bioprocess-engineering/bioprocess-engineering
and other material provided by teacher
Teaching methods
Lectures, assignments
Student workload
Total work load of the course: 80 h
- of which scheduled studies: 20 h
- of which autonomous studies: 60 h
Further information
Learning Outcomes
Upon completion of the course, the student will
- be able to explain the structures of the most important biomolecyles (DNA, RNA, proteins, lipids and carbohydrates) and understands their significance for living cells
- be able to use his knowledge while planning biotechnical processes and products
- be able to list the most important biotechnological manufacturing processes, related equipment, measurements, pre- and post-processing methods
- is able to calculate descriptive parameters describing growth, product formation and nutrient consumption
Prerequisites / Recommended Optional Courses
Microbiology, Inorganic and orcanic chemistry
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices
Assessment methods and criteria
Mode of Delivery / Planned Learning Activities and Teaching Methods
Exam and assignments
Assessment criteria, good (3)
Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems
Assessment criteria, excellent (5)
Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject
Assessment criteria, approved/failed
Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Chemistry and Laboratory Works
Food microbiology and process hygiene
Enrollment
06.11.2023 - 17.01.2024
Timing
27.11.2023 - 25.02.2024
Credits
2 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Carolin Kolmeder
- Tiina Välimäki
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Students are able to
- plan their studies in accordance with their own career plans
- develop their job seeking skills in different ways
- identify their own career opportunities
- anticipate the changing needs of working life
- identify the effects of multiculturalism and globalisation on working life and interaction
- function in an international operational environment and make use of international networks
- plan their personal internationalisation in studies and working life
Content
rules of working life and working life skills
- anticipating the needs of future working life
- career planning and job seeking skills
- goal-oriented planning of studies from the viewpoint of the student’s own career plans
- personal internationalisation planning
- opportunities of study and training abroad
- international operational environment and multiculturalism
- international networks
Evaluation scale
1-5
Assessment criteria, approved/failed
Pass: The student participates in the classes of the course and shows the knowledge and skills listed in the learning outcomes in class and/or by completing the required course assignments.
Fail: The student does not reach the learning outcomes of the course and is not able to show required knowledge and skills
Qualifications
Course: Studying in an University of Applied Sciences
Enrollment
17.05.2022 - 29.10.2023
Timing
23.10.2023 - 30.04.2024
Credits
5 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Sarita Ventelä
Scheduling groups
- Pienryhmä 1 (Size: 16. Open UAS: 0.)
- Pienryhmä 2 (Size: 16. Open UAS: 0.)
- Pienryhmä 3 (Size: 16. Open UAS: 0.)
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Education groups
- Small group 1
- Small group 2
- Small group 3
Objective
Upon completion of the course, the student is able to interpret and explain basic chemical phenomena. The student is able to use the periodic table and other most common chemistry tables. The student is able to write and read reaction equations and calculate related calculations. The student is able to calculate the concentrations of mixtures and knows the factors that affect the balance of a chemical reaction. The student is able to distinguish acids and bases from each other on the basis of chemical structure and knows the properties of acids and bases and is able to perform basic calculations related to them. The student is able to classify organic hydrocarbon compounds into their own functional groups and name the most important reactions in organic chemistry.
After laboratory practices the student:
- is able to work in the chemical laboratory
- know safe and careful working practices in the chemical laboratory
- be familiar with the different methods of analysis in the chemical laboratory
- be able to develop and evaluate report about received test results and on the basis of its analysis.
Content
The course includes both an inorganic and organic chemistry phenomena:
- periodic table
- elements, atoms and ions
- chemical bonding
- identifying and writing formulas for chemical compounds
- reading and writing reaction equations
- acids, bases, pH, neutralization
- oxidation and reduction
- electrochemical voltage series
- chemical calculations
- functional groups of organic chemistry and naming criteria
- basic reactions of organic compounds
Contents of the laboratory practices:
- Titration, spectrophotometric and chromatographic methods
- Writing reports and calculations in analytic and organic chemistry
Materials
General Chemistry. 2020. Fiscal, Rainer Roldan, author. (e-book)
Material shared in Moodle
Teaching methods
lectures and laboratory practices
Completion alternatives
Individual exams and Laboratory practices in groups + reports
Student workload
Total work of student 135h
Theoretical lectures and laboratory work,
Independent studying
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Assessment methods and criteria
Exams: Theoretical part; evaluation 1-5
Laboratory working skills (incl. reporting & Calculations); evaluation pass/fail
Enrollment
01.08.2023 - 24.09.2023
Timing
18.09.2023 - 31.12.2023
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Business Administration, International Business
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Teachers
- Christopher Hudson
Student groups
-
MRN23Bachelor of Health Care, Nursing
Objective
The student can
- act adequately in different public presentation and group communication situations
- act in interactive situations in digital environments, too
- analyse and assess communication skills as part of professional growth
- produce formal style text and apply SeAMK’s Instructions for Written Work
Content
- Communication style analysis
- Public presentation skills and interaction
- Group communication skills (e.g., meetings and negotiations, incl. online)
- Principles of a digital environment and interaction
- Production of formal style texts
- SeAMK’s Instructions for Written Work
Materials
Moodle material
Web-based literature
Academic journals
Teaching methods
Independent study
Written an spoken assignments
Peer assessment
Student workload
81 hours
Further information
80% attendance of class or grade affected.
50% minimum
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can communicate in a sender-focused manner: they cannot pay sufficient attention to the goal, receiver, or situation. Text structure is incoherent and illogical, and argumentation is biased and scarce. Illustration is limited and irrelevant. The student can only assess their communication from the perspective of the sender of the message. They recognise the principles of digital communication only partially.
Assessment criteria, good (3)
In their communication, the student can only partially pay attention to the goal, situation, and the receiver of the message. Can maintain interaction in communication. Recognises to some extent the cultural-specific character of communication. Can take the principles of digital communication into account. Text structure is mainly clear and consistent, and argumentation is varied and trustworthy. Illustration is adequate. The student can assess their communication to some extent and partly in a realistic way.
Assessment criteria, excellent (5)
In their communication, the student can pay attention to the goal, situation, and the receiver of the message in a commendable and convincing manner, they can act responsibly and according to the agreed principles. Interaction in communication is very skilful. Can recognise the cultural-specific character of communication. Masters the policies of digital communication and can apply them. Text structure is typical of the genre, text is logical, clear, coherent, and argumentation is varied, unbiased, and convincing. consistent, and argumentation is varied and trustworthy. Illustration is adequate, efficient, and thought-out. The student can assess their own communication in a varied and realistic way from the perspective of the goal, purpose, receiver, and their own professional field.
Assessment methods and criteria
Teacher based assessment of work produced
Peer review
Enrollment
04.09.2023 - 17.09.2023
Timing
04.09.2023 - 17.12.2023
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Business Administration, International Business
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Teachers
- Christopher Hudson
Student groups
-
IB23ABachelor of Business Administration, International Business
Objective
The student can
- act adequately in different public presentation and group communication situations
- act in interactive situations in digital environments, too
- analyse and assess communication skills as part of professional growth
- produce formal style text and apply SeAMK’s Instructions for Written Work
Content
- Communication style analysis
- Public presentation skills and interaction
- Group communication skills (e.g., meetings and negotiations, incl. online)
- Principles of a digital environment and interaction
- Production of formal style texts
- SeAMK’s Instructions for Written Work
Materials
Moodle material
Web-based literature
Academic journals
Teaching methods
Independent study
Written an spoken assignments
Peer assessment
Student workload
81 hours
Further information
80% attendance of class or grade affected.
50% minimum
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can communicate in a sender-focused manner: they cannot pay sufficient attention to the goal, receiver, or situation. Text structure is incoherent and illogical, and argumentation is biased and scarce. Illustration is limited and irrelevant. The student can only assess their communication from the perspective of the sender of the message. They recognise the principles of digital communication only partially.
Assessment criteria, good (3)
In their communication, the student can only partially pay attention to the goal, situation, and the receiver of the message. Can maintain interaction in communication. Recognises to some extent the cultural-specific character of communication. Can take the principles of digital communication into account. Text structure is mainly clear and consistent, and argumentation is varied and trustworthy. Illustration is adequate. The student can assess their communication to some extent and partly in a realistic way.
Assessment criteria, excellent (5)
In their communication, the student can pay attention to the goal, situation, and the receiver of the message in a commendable and convincing manner, they can act responsibly and according to the agreed principles. Interaction in communication is very skilful. Can recognise the cultural-specific character of communication. Masters the policies of digital communication and can apply them. Text structure is typical of the genre, text is logical, clear, coherent, and argumentation is varied, unbiased, and convincing. consistent, and argumentation is varied and trustworthy. Illustration is adequate, efficient, and thought-out. The student can assess their own communication in a varied and realistic way from the perspective of the goal, purpose, receiver, and their own professional field.
Assessment methods and criteria
Teacher based assessment of work produced
Peer review
Enrollment
17.04.2023 - 11.10.2023
Timing
28.08.2023 - 17.12.2023
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Christopher Hudson
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
The student can
- act adequately in different public presentation and group communication situations
- act in interactive situations in digital environments, too
- analyse and assess communication skills as part of professional growth
- produce formal style text and apply SeAMK’s Instructions for Written Work
Content
- Communication style analysis
- Public presentation skills and interaction
- Group communication skills (e.g., meetings and negotiations, incl. online)
- Principles of a digital environment and interaction
- Production of formal style texts
- SeAMK’s Instructions for Written Work
Materials
Moodle material
Web-based literature
Academic journals
Teaching methods
Independent study
Written an spoken assignments
Peer assessment
Student workload
81 hours
Further information
80% attendance of class or grade affected.
50% minimum
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can communicate in a sender-focused manner: they cannot pay sufficient attention to the goal, receiver, or situation. Text structure is incoherent and illogical, and argumentation is biased and scarce. Illustration is limited and irrelevant. The student can only assess their communication from the perspective of the sender of the message. They recognise the principles of digital communication only partially.
Assessment criteria, good (3)
In their communication, the student can only partially pay attention to the goal, situation, and the receiver of the message. Can maintain interaction in communication. Recognises to some extent the cultural-specific character of communication. Can take the principles of digital communication into account. Text structure is mainly clear and consistent, and argumentation is varied and trustworthy. Illustration is adequate. The student can assess their communication to some extent and partly in a realistic way.
Assessment criteria, excellent (5)
In their communication, the student can pay attention to the goal, situation, and the receiver of the message in a commendable and convincing manner, they can act responsibly and according to the agreed principles. Interaction in communication is very skilful. Can recognise the cultural-specific character of communication. Masters the policies of digital communication and can apply them. Text structure is typical of the genre, text is logical, clear, coherent, and argumentation is varied, unbiased, and convincing. consistent, and argumentation is varied and trustworthy. Illustration is adequate, efficient, and thought-out. The student can assess their own communication in a varied and realistic way from the perspective of the goal, purpose, receiver, and their own professional field.
Assessment methods and criteria
Teacher based assessment of work produced
Peer review
Enrollment
17.04.2023 - 17.09.2023
Timing
09.10.2023 - 17.12.2023
Credits
5 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Samu Palander
- Anna Tall
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
The student is aware of the significance of conventional agricultural production as the fundamental origin of food. The student can describe the origin and history of raw materials of food industry from primary production and is able to assess the effects of production methods on quality of the raw materials of food industry.
Content
- the typical crops of European agricultural production, their environmental requirements, cultivation methods and techniques, use as food or feed and main quality factors
- the main farm animals, typical production systems, facilities and fodders, animal products and the main quality factors of the products
- features of some most significant global food and feed raw materials
Teaching methods
Lectures and discussions, information retrieval and independent studying, group work and presentations
Student workload
Lectures 44h, presentations 16h (obligatory participation in classroom or online), independent study and group work max. 73h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The students can explain the most important duties and stages of plant and animal production cycles. They recognize the important plant growth factors and the most usual animal housing systems and technological solutions used and can list factors affecting farm animal welfare.
Assessment criteria, good (3)
The students can explain the principles and factors concerning field crop production, animal housing environment and feeding and explain their significance on animal welfare and on the properties of the agricultural products.
Assessment criteria, excellent (5)
The students can compare different solutions in plant production and animal husbandry and evaluate their suitability in different situations. They can evaluate and justify the effects of these on production, performance and welfare.
Assessment methods and criteria
Two (2) partial examinations and a final group work + presentation
Qualifications
Nordic Environment as Food Raw Material Source
Enrollment
17.04.2023 - 11.10.2023
Timing
23.10.2023 - 17.12.2023
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Leo Sippola
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Students will be competent in using the mathematical methods described in the course contents to solve practical mathematical problems.
Content
Derivative, interpretation as slope,
geometric and physical applications
Integral, interpretation as area,
geometric and physical applications
Differential equations
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
satisfactory (1-2): The student knows and understands to a satisfactory extent the basic concepts and methods of differential and integral calculus, and is able to apply them to usual problems.
Assessment criteria, good (3)
good (3-4): The student is familiar with the concepts and methods of differential and integral calculus, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
excellent (5): ): The student is familiar with the concepts and methods of differential and integral calculus, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned
Qualifications
Algebra and geometry, Vectors and matrices
Enrollment
13.11.2023 - 21.02.2024
Timing
08.01.2024 - 28.04.2024
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Pekka Sahimaa
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in modeling thermal and electrical phenomena
- be able to analyze the thermodynamic properties of materials and solid bodies with equilibrium models
- be able to interpret thermal and electrical laws as approximate empirical descriptions
- is able to analyze electrostatic interactions between electric fields and charged particles
- be able to solve even complicated DC circuits
- be able to identify electricity production and transmission processes, such as the use of three-phase power, transformer, generator and induction motor operation
- be able to evaluate his/her skills on thermal and electrical physics and apply his/her expertise in the subsequent advanced studies
Content
- Basics of thermal physics
- Electrostatics
- Direct current
- Alternating current
- Basics of magnetism
Materials
Benson: University Physics. Revised Edition (Wiley)
Upadhyaya: University Physics, ebook (Himalaya Pub. House)
Bhat: University Physics, ebook (Alpha Science International)
Technical formulas, reference book (Tammertekniikka)
Lecture notes
Teaching methods
Lectures and exercises. Independent studying.
Employer connections
None
Completion alternatives
None
Student workload
Total work load 80 h. Scheduled studies 24 h, autonomous studies 56 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a satisfactory extent the basic concepts and methods of both electricity and thermal physics. The student is able to apply electricity and thermal physics to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of electricity and thermal physics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of electricity and thermal physics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned
Assessment methods and criteria
Final examination
Enrollment
17.04.2023 - 11.10.2023
Timing
23.10.2023 - 17.12.2023
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Virpi Masonen
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Students know some basic vocabulary, grammar and phrases of the Finnish language. After the course, they are able to tell and write about themselves using simple expressions and to communicate in simple everyday situations. Furthermore, students are acquainted with Finland as a country and also have a better understanding of the Finnish way of life.
Content
This course provides students with an introduction to Finland and the Finnish language and culture:
- greetings, basic phrases, numbers
- introducing and telling about oneself (name, address, age, country, nationality, language skills), family and housing
- some expressions of time (weekdays, months, seasons, telling time)
- weather
- basic vocabulary (e.g. numbers, time, family, home, weather)
- simple everyday situations, e.g. telling about oneself, shopping and asking prices (Level A1)
- grammar, e.g. personal pronouns, possessive construction, verb conjugation, question and negative sentence, partitive case, genitive, local cases, consonant gradation
- main features of the spoken language
- basic information about Finland and Finnish culture.
Materials
Online material
Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 1. Helsinki: Finn Lectura.
Teaching methods
Contact lessons / distance learning, independent studies, spoken and written assignments
Exam schedules
Exams will be announced during the course.
Completion alternatives
Demonstration of competence (on SeAMK demonstration days)
Student workload
81 h, incl. 26 h lectures
Further information
Common European Framework of Reference for Languages (CEFR) Level A1
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows some vocabulary and polite phrases learnt during the course. He can use simple constructions but mistakes can impede comprehension. The student can communicate in some everyday situations when helped. Other languages strongly influence the pronunciation. The student can tell only a few main facts about the country and its culture.
Assessment criteria, good (3)
The student knows the most of the vocabulary and polite phrases learnt during the course. He can use simple constructions almost without mistakes. He manages independently in most everyday situations. The pronunciation is mainly understandable. The student knows detailed facts widely - although some false information might appear - and is therefore relatively well acquainted with the country and its culture.
Assessment criteria, excellent (5)
The student knows the vocabulary and polite phrases learnt during the course. He can use simple constructions making hardly any mistakes. He manages independently and fluently in everyday situations. The pronunciation is close to that of a native speaker. The student knows precise and detailed facts and is well acquainted with the country and its culture.
Assessment methods and criteria
- active participation in lessons (min. 50% to pass the course & min. 80% to get the highest grade)
- written and spoken assignments
- exam (written and oral part, min 50% of the points to pass the exam)
Qualifications
No prerequisites
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 25.02.2024
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Virpi Masonen
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Students are more confident in using Finnish. After the course, they are able to tell and write about their daily life by using simple expressions and to communicate in everyday situations, such as ordering food and drinks at a restaurant or telling about their daily lives and travelling. They extend their knowledge of the basic vocabulary, grammar and typical structures of the Finnish language. They are further acquainted with the Finnish way of life.
Content
Students are able to communicate in simple everyday situations e.g.:
- ordering food and drinks in restaurant, travelling
- telling about their daily lives and hobbies
- asking the way, telling about places and explaining directions in daily life
- travelling (Level A1)
- grammar e.g. verb conjugation, partitive case, more about consonant gradation, some typical sentence types.
Materials
Online material.
Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 1. Helsinki: Finn Lectura.
Teaching methods
Contact lessons / distance learning, independent studies, written and spoken assignments
Exam schedules
Exams will be announced during the course.
Student workload
81h, incl. lectures 26h
Further information
Common European Framework of Reference for Languages (CEFR) Level A1
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows some vocabulary learnt during the course. He can use simple sentences but mistakes can impede comprehension. He can communicate in some everyday situations when helped. He understands slow and clearly articulated speech to some extent and he recognizes the topic of written texts and understands some words and expressions in them. The student is able to write short and simple texts, but mistakes impede comprehension. Other languages strongly influence the pronunciation.
Assessment criteria, good (3)
The student knows the most of the vocabulary learnt during the course. He can use simple sentences making a few mistakes. He manages independently in the most everyday situations, mistakes do not impede comprehension. He understands most of the normal speed speech and the content of written texts. He is able to write mainly understandable texts while still making some mistakes. The pronunciation is mainly understandable.
Assessment criteria, excellent (5)
The student knows the vocabulary learnt during the course. He can use simple sentences making hardly any mistakes. He manages independently and fluently in everyday situations. He understands normal speed speech and the content of written texts and he can write understandable texts, which may contain minor mistakes.The pronunciation is close to that of a native speaker.
Assessment methods and criteria
- active participation in lessons (min. 50% to pass the course & min. 80% to get the highest grade)
- written and spoken assignments
- exam (written and oral part, min 50% of the points to pass the exam)
Qualifications
Finnish 1
Enrollment
13.11.2023 - 21.02.2024
Timing
04.03.2024 - 28.04.2024
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Virpi Masonen
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Students are more confident in using Finnish. After the course, they are able to tell and write about their daily life by using simple expressions and to communicate in everyday situations, such as telling about their daily life at work and running errands in a bank, post office and hotel. They are acquainted with the Finnish enterprises and working life.
Content
Students are able to communicate in everyday situations, e.g.:
- telling about daily life, holiday and travelling
- telling about work and professions
- running errands in bank, post office and hotel
- seeking a job (Level A1)
- telling the basic information of an enterprise in Finnish.
- grammar e.g. the most common noun types, object, more about the consonant gradation and the use of the local cases
Materials
Online material.
Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 1. Helsinki: Finn Lectura.
Teaching methods
Contact lessons, independent studies, written and spoken assignments
Exam schedules
The exam times will be announced during the course.
Student workload
81h, incl. lectures 26h
Further information
Common European Framework of Reference for Languages (CEFR) Level A1
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows some vocabulary learnt during the course. He can use simple sentences but mistakes can impede comprehension. He can communicate in some everyday situations when helped. He understands slow and clearly articulated speech to some extent and he recognizes the topic of written texts and understands some words and expressions in them. The student is able to write short and simple texts, but mistakes impede comprehension. Other languages strongly influence the pronunciation. The student can tell only a few main facts about Finnish enterprises.
Assessment criteria, good (3)
The student knows the most of the vocabulary learnt during the course. He can use simple sentences making a few mistakes. He manages independently in most of the everyday situations, mistakes do not impede comprehension. He understands most of the normal speed speech and the content of written texts. He is able to write mainly understandable texts while still making some mistakes. The pronunciation is mainly understandable. The student knows detailed facts widely about Finnish enterprises - although some false information might appear.
Assessment criteria, excellent (5)
The student knows the vocabulary learnt during the course. He can use simple sentences making hardly any mistakes. He manages independently and fluently in everyday situations. He understands normal speed speech and the content of written texts and he can write understandable texts, which may contain minor mistakes.The pronunciation is close to that of a native speaker. The student knows precise and detailed facts about Finnish enterprises.
Assessment methods and criteria
- active participation in lessons (min. 50% to pass the course & min. 80% to get the highest grade)
- written and spoken Moodle assignments
- exam (written and oral part, min 50% of the points to pass the exam)
Qualifications
Finnish 1 and Finnish 2
Enrollment
17.04.2023 - 10.09.2023
Timing
28.08.2023 - 15.10.2023
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Virpi Masonen
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Students are more confident in using Finnish in everyday situations. After the course, they are able to tell and write about their daily life by using typical expressions in Finnish and to communicate in everyday situations, such as telling about their daily life, work, health and running errands. They are able to give a short presentation in Finnish.
Content
Students are able to communicate in everyday situations, e.g.:
- telling about daily life and leisure time
- telling about business and work
- telling about health and running errands in a health care center (Level A1 - A2)
- grammar e.g. past tense, more noun and sentence types, plural
Materials
Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 1. Helsinki: Finn Lectura.
Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 2. Helsinki: Finn Lectura.
Teacher's material and Web-material given in the beginning of the course
Teaching methods
Contact lessons, independent studies, written and spoken assignments
Exam schedules
The time of the exam and retake exams will be announced during the course.
Student workload
81h, incl. lectures 26h
Further information
Common European Framework of Reference for Languages (CEFR) Level A2
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows some vocabulary learnt during the course. He can use simple sentences but mistakes can impede comprehension. He can communicate in some everyday situations when helped. He understands slow and clearly articulated speech to some extent and he recognizes the topic of written texts and understands some words and expressions in them. The student is able to write short and simple texts, but mistakes impede comprehension. Other languages strongly influence the pronunciation.
Assessment criteria, good (3)
The student knows the most of the vocabulary learnt during the course. He can use simple sentences making a few mistakes. He manages independently in most of the everyday situations, mistakes do not impede comprehension. He understands most of the normal speed speech and the content of written texts. He is able to write mainly understandable texts while still making some mistakes. The pronunciation is mainly understandable.
Assessment criteria, excellent (5)
The student knows the vocabulary learnt during the course. He can use simple sentences making hardly any mistakes. He manages independently and fluently in everyday situations. He understands normal speed speech and the content of written texts and he can write understandable texts, which may contain minor mistakes. The pronunciation is close to that of a native speaker.
Assessment methods and criteria
- active participation in lessons (min. 50% to pass the course & min. 80% to get the highest grade)
- written and spoken Moodle assignments
- exam (written and oral part, min 50% of the points to pass the exam)
Qualifications
Finnish 1, Finnish 2, Finnish 3
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 25.02.2024
Credits
5 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Ilmari Äijö
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Upon competition of the course, students will
- understand the more important issues involved in rheology and heat transfer technology. They will also be familiar with design criterias and common devices associated with these areas, such as valves, pumps and heat exchangers
- be able to evaluate the importance of the material properties with design of food process systems
- be able to calculate simple process equipment dimensions and equipment choices.
Content
Mass and energy balances
Fluid dynamics engineering
- Pressure loss in pipes
- Types of valves
- Types of pumps
- Dimensions of valves and pumps
Heat transfer engineering
- Theory of heat transfer
- Heat exchangers and their dimensions
- Heat transfer unit operations in food sector
- Refrigeration technology
Materials
Lecture materials
Teaching methods
Lectures and exercises
Student workload
Workload 135hours of which 48 hours of lectures
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned
Assessment methods and criteria
Exam and assignments
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned
Qualifications
Mechanics
Electrical and Thermal Physics
Enrollment
17.04.2023 - 29.09.2023
Timing
25.09.2023 - 17.12.2023
Credits
5 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Sarita Ventelä
Scheduling groups
- ryhmä 1 (Size: 18. Open UAS: 0.)
- ryhmä 2 (Size: 18. Open UAS: 0.)
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Education groups
- Small group 1
- Small group 2
Objective
Upon competition of the course students will
- be able to define the chemical structures in food commonly occurring sugars, starch, proteins and fats
- know their typical chemical reactions in food manufacturing processes and during food preservation and the importance of water to food preservation and in chemical reactions
- be able to analyze the important nutrients occurring in food.
Content
The topics discussed in the course include food nutrients such as proteins, carbohydrates, and fats and how they behave during the processing of food. Students will also be familiarized with functional foods and evaluations using the senses.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Qualifications
Chemistry basics and laboratory work
Enrollment
01.08.2023 - 17.09.2023
Timing
29.08.2023 - 31.12.2023
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Business Administration, International Business
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Teachers
- Matti Panula
Student groups
-
MRN23Bachelor of Health Care, Nursing
Objective
- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments
Content
Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.
Assessment criteria, good (3)
The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.
Assessment criteria, excellent (5)
The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.
Enrollment
04.09.2023 - 17.09.2023
Timing
04.09.2023 - 17.12.2023
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Business Administration, International Business
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Teachers
- Katri Juppi
Student groups
-
IB23ABachelor of Business Administration, International Business
Objective
- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments
Content
Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright
Materials
Internet tutorials, teacher's material, Microsoft 365
Teaching methods
Contact teaching, online teaching, independent assignments.
Student workload
Total work load of the course: 108 h
Content scheduling
- introduction to office software
- word processing
standard for written work in SeAMK
document standard
- spreadsheet calculation
calculation models
diagrams
- presentation graphics
content and structure of presentations
presentation settings
- use of online services
cloud services
video conferencing as a tool
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.
Assessment criteria, good (3)
The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.
Assessment criteria, excellent (5)
The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.
Assessment methods and criteria
Assignments, computer exercises, exam
Enrollment
04.09.2023 - 11.09.2023
Timing
18.09.2023 - 17.12.2023
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Business Administration, International Business
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Automation Engineering
Teachers
- Katri Juppi
Student groups
-
IB23BBachelor of Business Administration, International Business
Objective
- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments
Content
Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright
Materials
Internet tutorials, teacher's material, Microsoft 365
Teaching methods
Online teaching, independent assignments.
Student workload
Total work load of the course: 108 h
Content scheduling
- introduction to office software
- word processing
standard for written work in SeAMK
document standard
- spreadsheet calculation
calculation models
diagrams
- presentation graphics
content and structure of presentations
presentation settings
- use of online services
cloud services
video conferencing as a tool
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.
Assessment criteria, good (3)
The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.
Assessment criteria, excellent (5)
The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.
Assessment methods and criteria
Assignments, computer exercises, exam
Enrollment
17.04.2023 - 11.09.2023
Timing
28.08.2023 - 15.10.2023
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Raine Kauppinen
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments
Content
Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.
Assessment criteria, good (3)
The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.
Assessment criteria, excellent (5)
The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.
Enrollment
13.11.2023 - 21.02.2024
Timing
08.01.2024 - 28.04.2024
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Juha Yli-Hemminki
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
The student is able to
- explain the character of project work and determine when the project work model is useful
- present the basic knowledge and skills on the basis of which he/she can participate in project work and project planning
- explain concepts connected with projects, content of a project plan, project time planing and supervising (life circle)
- present tasks connected with the different phases of the project cycle
Content
- concepts and methods of project work
- project phases and process
- project plan (time, resource and cost planning)
- project organisation and interest groups
- changes, risks and problems in project work
- project communication and reporting
- concluding a project
Materials
A textbook in project management and Project management competence 3.0
(http://www.pry.fi/UserFiles/33fa4818-2dbf-44aa-a497-0e74914327b1/Web/IPMA-sertifiointi/ENG/PMAF_NCB_3.0_v1.3.pdf )
Project management basics (or equivalent book recommended by course lecturer):
Pratt, David. Great Lessons in Project Management. Vienna, US: Management Concepts, Incorporated, 2014. ProQuest ebrary. Web. 17 January 2017. http://libts.seamk.fi:2101/lib/seamkebrary/reader.action?ppg=11&docID=11011874&tm=1484647850806
Teaching methods
Lectures
Student workload
80h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can name and can define the central concepts which describe Project and Project management. Student can define basic skills required for working as part of Project team. Student can explain different phases of the project cycle.
Assessment criteria, good (3)
The student can explain the central concepts which describe Project and Project management. Student can explain well different phases of the project cycle and can define skills required for working as part of Project team. Student has basic Project work skills.
Assessment criteria, excellent (5)
The student can name and define very well the central concepts of Project and Project management. Student can explain very well different phases of the project cycle and can define skills required for working as part of Project team. Student has Basic Project work skills.
Assessment methods and criteria
Exam and practical work
Qualifications
No prerequisites
Enrollment
17.04.2023 - 11.10.2023
Timing
23.10.2023 - 17.12.2023
Credits
5 op
Teaching languages
- English
Degree programmes
- From Field to Fork
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilkka Latomäki
- Nina Sillvan
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
-
BIELI22
-
IEPFF23FFrom Field to Fork
Objective
The student knows principles of marketing planning, implementation and measurement. Student understands the special characteristics of marketing in the food chain and is able to position a product or a service in the chain. During the course, students improve their skills in the marketing planning either in primary products, processed food or restaurant services.
Content
- Consumer and business purchasing processes
- The role of the customer segmentation in marketing
- Marketing planning and implementation
- Factors affecting pricing in different parts of the food chain
- Marketing mix in B2B and B2C markets
- Measurement and development of marketing
- Advanced section (2 credits) in which the student chooses the marketing of either in primary products, processed food or restaurant services.
Materials
Bergström, S. & Leppänen, A. 2009 (tai uudempi). Yrityksen asiakasmarkkinointi. 13 uudistettu painos. Edita. Helsinki. Saatavissa myös e-kirjana.
Kotler, Philip. Marketing Management 2006.
Grönroos, Christian. Palveluiden johtaminen ja markkinointi
Teaching methods
- Lectures, online-learning , exercises, book examination.
- The course consists of lectures, studying alone or in the group by adapting practice learning material.
- The studies also consist of doing the exercises which requires the utilisation of the literature of the field and case study companies. Students look for and create information in self-directed groups.
Completion alternatives
Student has a possibility for employment integrated learning if he/she fulfills following prerequisites: Students works in a supervisory role and employer has a suitable project to offer for the course
Student can carry out course tasks at Enterprise Team. For further information contact the Head of Enterprise Team
Recognition of prior learning is possible with prior Higher Education Studies
Student workload
Total study hours 135h
Contact learning 24h
Independent and group work 111h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student masters the key principles of marketing and know how to apply them to some extent in the food chain of products and services marketing.
Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of the marketing
Assessment criteria, good (3)
The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen.
Assessment criteria, excellent (5)
The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen. The student is also able to build marketing product- and service packages creatively.
Assessment methods and criteria
The evaluation focuses on the student’s applied skills, as evidenced by satisfactorily performing the theory and concepts focusing on the written exam and the development of the exercises given in an acceptable manner.
Qualifications
No prerequisites.
Further information
online-learning 1 point
Enrollment
17.04.2023 - 11.10.2023
Timing
28.08.2023 - 17.12.2023
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Jouni Björkman
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in modeling mechanical phenomena
- be able to build and solve physical models that describe different mechanical phenomena
- be able to interpret a physical model as an approximate description of the real world phenomenon
- be able to analyze the motion of solid bodies and fluids, and to understand the empirical nature of the physical science
- be able to evaluate his/her skills on mechanics and apply his/her expertise in the subsequent advanced studies
Content
- Kinematics
- Newton's laws
- Work, power, energy, impulse
- Linear momentum
- Rotary movement
- Mechanics of solids and fluid
Materials
Benson, University Physics. Revised Edition (Wiley)
Upadhyaya, University Physics, ebook (Himalaya Pub. House)
Bhat, University Physics, ebook (Alpha Science International)
Technical Formulas, reference book (Tammertekniikka)
Lecture notes
Teaching methods
Lectures and excercises, independent studying
Employer connections
None
Completion alternatives
None
Student workload
Total work load 80 h. Scheduled studies 30 h, autonomous studies 50 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a satisfactory extent the mechanical basic concepts and methods, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of mechanics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of mechanics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Final examination
Enrollment
17.04.2023 - 10.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Merja Kyntäjä
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.
Content
Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.
Assessment criteria, good (3)
The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.
Assessment criteria, excellent (5)
The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.
Enrollment
17.04.2023 - 11.09.2023
Timing
11.09.2023 - 28.04.2024
Credits
5 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Carolin Kolmeder
- Merja Kyntäjä
Scheduling groups
- Pienryhmä 1 (Size: 17. Open UAS: 0.)
- Pienryhmä 2 (Size: 17. Open UAS: 0.)
- Pienryhmä 3 (Size: 16. Open UAS: 0.)
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Education groups
- Group 1
- Group 2
- Small group 3
Objective
The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.
Content
Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples
Materials
Literature and Theory slides
Teaching methods
Lectures, making a presentation and critical review of another presentation as group works, laboratory exercises with reports.
Contact teaching.
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 56 h (theory 36 h ja laboratory work 20 h)
- of which autonomous studies: 79 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.
Assessment criteria, good (3)
The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.
Assessment criteria, excellent (5)
The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.
Assessment methods and criteria
Theory: written exam
Approved seminar presentation
Laboratory exercises: approved reporting
Enrollment
17.04.2023 - 12.09.2023
Timing
11.09.2023 - 17.09.2023
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Samu Palander
- Juha Tiainen
- Anna Tall
Responsible person
Samu Palander
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
-
AFE22BBachelor of Engineering, Agri-Food Engineering, full time studies
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
The student knows the origin of Finnish food and the northern environmental production conditions and possibilities to be able to combine this knowledge with future studies on processes of primary production, food industry, trade and services. The student can identify changes in the food chain in action in recent years and understand the importance of change in the future. The students also get familiar with circular economy and bioeconomy, especially the role of Finnish nature and forest.
Content
-Finnish food system and its operating environment
-circular economy and bioeconomy as concepts
-the most typical by products of food chain and forests
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student masters the key principles of bioeconomy and Finnish food system and can compare them to the systems of the student’s own country. Satisfactory completion of the course requires that the student has successfully written and reported all the given tasks and completed an examination which focuses on the general principles of food system and bioeconomy.
Assessment criteria, good (3)
The student masters the main principles of Finnish food system and bioeconomy in most parts
Assessment criteria, excellent (5)
The student masters the main principles of Finnish food system and bioeconomy in all parts can explain the role of these in a global perspective and is able to make assessments of future perspectives.
Enrollment
13.11.2023 - 01.03.2024
Timing
01.03.2024 - 28.04.2024
Credits
3 op
RD proportion (cr)
1 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Matti-Pekka Pasto
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Content
Significance of packing
Packaging materials and methods
Selection of packaging materials and methods
Feeding and dosing equipment
Conveyors
Labeling
Packaging and the environment
Materials
Lecturer's material.
Teaching methods
Lectures, assignments and tasks.
Exam schedules
The exam during the course timetable and retest according to the school practices.
Student workload
Total work load of the course: 81 h
- of which scheduled studies: 30 h
- of which autonomous studies: 51 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.
Assessment criteria, good (3)
The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment methods and criteria
Exam, pilot plant exercises/tasks and reporting.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 25.02.2024
Credits
3 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Tommi Ylimäki
- Pasi Junell
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Upon completion of the course, student will
- be able to use the common tools and methods used in the research of technology
- be able to identify restrictions of the basic experimental research tools
- become familiar with the experimental data acquisition and are able to make controlled measurements
- be able to process results and to evaluate measurement methods and reliability of the results
- be able to analyze results with computer-assisted mathematical tools
- be able to form a scientific report based on the received measurements and their analysis by using a word processing program
- be able to build the relationship between theoretical knowledge and practical knowledge of physics
- be able to evaluate his/her skills and apply his/her expertise in the subsequent advanced studies and real problems at work
Content
Laboratory experiments from different areas of physics and engieering
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student is able to make basic measurements in accordance with working instructions and work safely in the laboratory. The student is able to deal with measurement results and to present the results graphically using computer-aided tools. The student is able to assess the reliability of the measurements according to instructions. The student is able to present a short technical report of the results of the measurements.
Assessment criteria, good (3)
The student is able to make different types of measurements in accordance with work instructions and work independently in the laboratory. The student is able to deal with the measurement results, and present the results graphically using computer-aided tools. The student is able to assess the reliability of measurements using different types of error estimation methods. The student is able to present the results in a logical and clear technical repor
Assessment criteria, excellent (5)
The student works independently in the laboratory, and is able to make measurements based on instructions and develop the measurement methods. The student is able to evaluate the results using a wide range of computer-assisted tools, make reliable error estimates and draw conclusions from the results and error estimates. The student is able to present the results and conclusions in a logical and clear technical report
Enrollment
17.04.2023 - 11.10.2023
Timing
04.11.2023 - 25.02.2024
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Juuso Kumpulainen
- Matti-Pekka Pasto
Scheduling groups
- Pienryhmä 1 (Size: 50. Open UAS: 0.)
- Pienryhmä 2 (Size: 50. Open UAS: 0.)
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Education groups
- Small group 1
- Small group 2
Objective
The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Recommended optional program components
The student advisor will recommend optional program components for each student based on their individual study plan.
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production.
Materials
Course materials
Teaching methods
Laboratory excercises
Student workload
Total work load of the course: 108 h
- of which scheduled studies: 40 h
- of which autonomous studies: 68 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has presented the given assignments in the course. The student knows and understands to a basic concepts and methods of topics and is able to apply them to usual problems.
Assessment criteria, good (3)
The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to a variety of different problems. The student is able to find new meanings when applying what they have learned.
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment methods and criteria
Participation in laboratory exercises and reporting the exercises
Assessment criteria, good (3)
The student has presented the given assignments in the course. The student knows and understands to a basic concepts and methods of topics and is able to apply them to usual problems
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to a variety of different problems. The student is able to find new meanings when applying what they have learned.
Assessment criteria, approved/failed
The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Enrollment
17.04.2023 - 17.09.2023
Timing
04.09.2023 - 28.04.2024
Credits
10 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Carolin Kolmeder
- Gun Wirtanen
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Upon completion of the course, the student will
- understand and be able to evaluate the demands associated with the duties of an agri-food engineer and know how
- be able to apply previously learned knowledge and skills to independent problem-solving situations and acquiring new information.
The purpose of the Project Studies is to nurture students' growth into the engineering profession and to provide them with an opportunity to acquire special expertise in applying meat and food processing technology to practical problems and challenges while working in the field. Project Studies also develop students' problem-solving and information acquisition abilities as well as their skills in communicating and interacting with others.
Content
Students will engage in practical work in the Project Workshop and company projects. They are required to attend a seminar that pertains to the project in which they participated and the results of that project. Students will be given tasks at the beginning of the course that are associated with the food processing industry.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Enrollment
13.11.2023 - 11.02.2024
Timing
08.01.2024 - 31.05.2024
Credits
10 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Juuso Kumpulainen
- Markus Ojala
- Matti Leppälehto
- Gun Wirtanen
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
Upon completion of the course, the student will
- understand and be able to evaluate the demands associated with the duties of an agri-food engineer and know how
- be able to apply previously learned knowledge and skills to independent problem-solving situations and acquiring new information.
The purpose of the Project Studies is to nurture students' growth into the engineering profession and to provide them with an opportunity to acquire special expertise in applying meat and food processing technology to practical problems and challenges while working in the field. Project Studies also develop students' problem-solving and information acquisition abilities as well as their skills in communicating and interacting with others.
Content
Students will engage in practical work in the Project Workshop and company projects. They are required to attend a seminar that pertains to the project in which they participated and the results of that project. Students will be given tasks at the beginning of the course that are associated with the food processing industry.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.