Skip to main content

Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies: BIELI23

Code: BIELI23

Degree:
Bachelor of Engineering

Degree title:
Bachelor of Engineering

Credits:
240 ects

Duration:
4 years (240 cr)

Start semester:
Autumn 2023

Descriptions

PROFILE OF THE PROGRAMME
Studies in Food Processing and Biotechnology provide capabilities in industrial food processing and food product development. The studies are based on applications in natural sciences and the integration of competences with modern engineering.
Graduated food processing and biotechnology engineers can operate in key positions in different food industrial sectors, in public food services or as entrepreneurs. Typical positions can be as experts in product development and research, as product managers in private enterprises, as health inspectors in municipalities or as experts in governmental bodies. The job titles for food processing and biotechnology engineers can also be related to supervising, quality control or quality management.
In food technology, a wide range of know-how is acquired to support food processing operations. Vocational studies cover properties of various raw materials, processing of raw materials, process development, industrial management, food safety and process hygiene, as well as automation. These studies improve the students’ abilities to meet challenges in the future food processing e.g. knowledge of raw materials, process knowledge and creative solutions in processing.
The advanced studies are performed in technology dealing with 1) processing cereal and plant raw material, 2) dairy and beverage processing or 3) meat technology. Furthermore, one in-depth modules in hygienic design, automation and digitalisation, mechanical engineering and/or production development. These advanced studies are selected during the second study year. Alternatively, content can be chosen in other study areas, e.g. studies supporting entrepreneurship, management, nutrition or sustainable development.
Food studies in Seinäjoki University of Applied Sciences forms a unique competence center in Finland. In the Food Processing and Biotechnology the studies provide an overview of the entire food chain: from agriculture through food processing and food services to consumer perspectives.
The biotech and food processing industries are global and internationally competitive. The food industry is the most competitive industrial branch in Finland. Finnish know-how in the field is at top level. Industrial food processes will remain in Finland despite that operations are globalized.
Good language skills and international contacts are naturally acquired during the studies. In the Food Processing and Biotechnology degree program there are excellent opportunities to study abroad. The language skills can also be improved in Finland, as some of the studies are performed in English and the study material is in English. In the elective studies, there is a wide range of courses in various languages at Seinäjoki University of Applied Sciences.
The degree programme consists of 240 ECTS and the studying time is approximately four years. Studies can be completed more rapidly, which depends on previously acquired competences and own goals. The studies in the syllabus are performed from the turn of August-September to the end of April. It is possible to conduct project studies, internships and summer courses during the summer. The studies are carried out as contact and online studies, as well as in various laboratory courses.
The Food Processing and Biotechnology internship is primarily performed in the third study year. The final stage of the studies is the thesis. The students choose the topic of the thesis according to their interest, career plans and employment goals.

OCCUPATIONAL PROFILES
Basic expertise in food processing and biotechnology is competence in living and other biological materials and bio-processes. Safety and quality competence profiles professional competence. Technical economic expertise is also part of the tools of a food processing and biotechnology professional. Managerial skills significantly increase the graduating student's work-life eligibility.

Engineers in food processing and biotechnology work in key positions in related industry. Graduated from the programme may work as supervisors, in quality control, in product development or design in the food industry and services. The key food sectors are meat, ready-to-eat, bakery, confectionery, dairy and beverage industries. 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 Food Processing and Biotechnology engineers are supervisors, 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.

PEDAGOGICAL APPROACH
Work and expertise demand that employees have advanced skills in information acquisition and processing, problem-solving, and continuous learning, teamwork skills as well as the ability to combine various types of knowledge and disciplines with practical work. Teaching in the Degree Programme in Food processing and biotechnology emphasises the constructivist theory of learning where the students' active role and world of experience form a significant part of the education It is the teacher's role mainly to facilitate learning and coordinate studies.

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

A variety of teaching methods are used in the programme to support students' professional development, readiness for work and professional expertise. Students work in small groups, listen to lectures by experts, work in the laboratory, visit various companies, do assignments and have practical training.

Development

The curriculum is developed based on feedback from students and graduants. There is arranged a student forum between teachers and students on semester, with the issues relating to general education and implementation of courses. In addition, Roundtable meetings with working life are regularly held.

The degree program staff are in close contact with food system companies operating nationwide. They are involved in challenging business development projects.The experience gained in this collaboration is then used for the development of the curriculum.

Objective

The goal of the degree programme in Food processing and biotechnology is to identify the content of knowledge related to the processing and business of biological material. They know how to apply their expertise to practical activities and evaluate and develop this activity.

Show study timings by semester, study year or period

Code Name Credits (cr) 2023-2024 2024-2025 2025-2026 2026-2027 Autumn
2023
Spring
2024
Autumn
2024
Spring
2025
Autumn
2025
Spring
2026
Autumn
2026
Spring
2027
1. / 2023 2. / 2023 3. / 2024 4. / 2024 5. / 2024 1. / 2024 2. / 2024 3. / 2025 4. / 2025 5. / 2025 1. / 2025 2. / 2025 3. / 2026 4. / 2026 5. / 2026 1. / 2026 2. / 2026 3. / 2027 4. / 2027 5. / 2027
BIELI23-1001
SEAMK JOINT STUDIES

(Choose ects: 15)

15
BIELI23-1030
Study Skills

(Choose all)

10
XX00DM02 Academic Studies and Career Planning 2 2 2 0.7 0.7 0.7
XX00DM03 Information and Communication Technology 4 4 4 2 2
XX00DM04 Communication Skills 4 4 4 2 2
BIELI23-1004
Entrepreneurship and Innovations

(Choose all)

5
8B00DM08 Entrepreneurship in Food Industry 3 3 3 1.5 1.5
XX00DM01 Innovations and Development 2 2 2 0.7 0.7 0.7
BIELI23-1005
BASIC STUDIES

(Choose all)

30
BIELI23-1006
Mathematics and Natural Sciences

(Choose all)

20
8B00CZ16 Algebra and geometry 5 5 5 2.5 2.5
8B00CZ17 Differential and integral calculus 5 5 5 1.7 1.7 1.7
KC03FYSI11 Mechanics and thermodynamics 5 5 5 2.5 2.5
KC03FYSI12 Physics 2 5 5 5 2.5 2.5
BIELI23-1007
Communication Abilities

(Choose all)

10
YE00BW35 Business Communication in Finnish 2 2 2 0.7 0.7 0.7
YELRUOTS031 Swedish 3 3 3 1.5 1.5
VIRKARUKI Swedish Skills of the Staff of Public Organizations, written 0
VIRKARUSU Swedish Skills of the Staff of Public Organizations, oral 0
YELENGLI06 English 1 3 3 1.5 1.5 0.8 0.8 0.5 0.5 0.5
YELENGLI07 English 2 2 2 2 0.7 0.7 0.7
BIELI23-1008
COMMON PROFESSIONAL STUDIES

(Choose all)

104
BIELI23-1009
Scientific Professional Studies

(Choose ects: 27)

27
8B00CX53 Chemistry 5 5 5 2.5 2.5
8B00BS80 Chemistry laboratory works 5 5 2.5 2.5 1.3 1.3 0.8 0.8 0.8
8B00CX54 Food microbiology and process hygiene 7 7 7 3.5 3.5
8B00CX55 Food chemistry 5 5 5 2.5 2.5
8B00BT46 Fluid mechanics and heat transfer 5 5 5 1.7 1.7 1.7
BIELI23-1010
Food technology

(Choose all)

14
8B00CX56 Food technology basic 4 4 4 1.3 1.3 1.3
8B00DK53 Meat technology 3
8B00DK54 Dairy technology 3
8B00DK55 Cereals and vegetable technology 4
BIELI23-1011
Food processes and packages

(Choose all)

15
8B00CX60 Packaging Technology 3 3 3 1 1 1
8B00BS81 Food processes 5 5 2.5 2.5 1.3 1.3 0.8 0.8 0.8
8B00CX61 Automation technology 4 4 4 1.3 1.3 1.3
8B00CX62 Biochemistry and Bioprocessing technology 3 3 3 1 1 1
BIELI23-1012
Food Chain

(Choose all)

10
XX00CX20 Structure of Food Chain 3 3 3 1 1 1
XX00CX21 Sustainability of Food Chain 3 3 3 1 1 1
8B00CX64 Food legislation 2 2 2 0.7 0.7 0.7
8B00CX65 Basics of nutrition 2 2 2 0.7 0.7 0.7
BIELI23-1013
Food Industry Management

(Choose all)

28
YPO2C3 Introduction to Project Work 3 3 3 1 1 1
YE00BW57 Marketing Planning and Implementation in the Food Chain 5 5 5 2.5 2.5
YE00CY05 Human Resource Management 5 5 5 2.5 2.5
8B00BT49 Industrial management 5 5 5 2.5 2.5
8B00BT50 Supply chain management 5 5 5 2.5 2.5
8B00BT51 Acquisition and use of production equipment 5 5 5 1.7 1.7 1.7
BIELI23-1014
Project studies

(Choose ects: 10)

10 10 10 3.3 3.3 3.3
BIELI23-1015
OPTIONAL PROFESSIONAL STUDIES

(Choose ects: 20)

20
BIELI23-1016
Cereal and plant technology

(Choose all)

20
8B00CX66 Cereal and bakery technology 5 5 5 2.5 2.5
8B00CX67 Plant products 5 5 5 2.5 2.5
8B00CY39 Prepared food technology 5 5 5 2.5 2.5
8B00CX68 Food development project 5 5 5 2.5 2.5
BIELI23-1017
Dairy and beverage technology

(Choose all)

20
8B00CX69 Dairy processes 5 5 5 2.5 2.5
8B00CX70 Beverage prosesses 5 5 5 2.5 2.5
8B00CY39 Prepared food technology 5 5 5 2.5 2.5
8B00CX68 Food development project 5 5 5 2.5 2.5
BIELI23-1018
Meat technology

(Choose all)

20
8B00CY96 Meat technology, process and quality 5 5 5 2.5 2.5
8B00CY95 Development of meat products 5 5 5 2.5 2.5
8B00CY39 Prepared food technology 5 5 5 2.5 2.5
8B00CX68 Food development project 5 5 5 2.5 2.5
BIELI23-1019
OPTIONAL PROFESSIONAL MODULE

(Choose ects: 10)

10
BIELI23-1020
Hygienic design in food facilities and food equipment

(Choose all)

10
8B00CX99 Hygienic Design of Food Facilities, Process Lines and Equipment 4 4 4 2 2
8B00CY01 Contact Materials in Process Lines and Equipment 2 2 2 1 1
8B00CY00 Project Work in Hygienic Designing 4 4 4 1.3 1.3 1.3
BIELI23-1021
Process development in food industry

(Choose all)

10
8B00CY02 Food Plant Design 5 5 5 2.5 2.5
8B00CY03 Lean Thinking 5 5 5 1.7 1.7 1.7
BIELI23-1022

(Choose all)

10
AE00CM65 Measuring Technology and Instrumentation 3 3 3 1 1 1
AE00CM66 Control Engineering 3 3 3 1.5 1.5
AE00CM86 Robotics 4 4 4 1.3 1.3 1.3
BIELI23-1023
Multidisciplinary working-life projects (SeAMKPro)

(Choose 0)

0
BIELI23-1024
International study exchange

(Choose 0)

0
BIELI23-1025
Entrepreneurship Studies

(Choose 0)

0
BIELI23-1026
FREE CHOICE STUDIES

(Choose ects: 10)

10
YE00BS76 English, preparatory course 2 2 2 1 1
YE00BS77 Swedish, preparatory course 2 2 2 1 1
YE00BI41 Project 2
YE00CG16 Consumer based communication in food chain 3
8B00CG67 Sustainable food system 5
9A00CI30 Protein crops 5
9A00CL17 Protein production - project 5
BIELI23-1027
PRACTICAL TRAINING

(Choose all)

30
8B00BI31 Practical training 30 30 30 10 10 10
BIELI23-1028
RESEARCH AND DEVELOPMENT COMPETENCES

(Choose all)

21
YPO1C2 Introduction to Research and Development 2 2 2 0.7 0.7 0.7
8B00CX71 Research and Development Work 4 4 4 2 2
8B00CX96 Thesis 15 15 15 5 5 5
Total 240 64 59 76 75 31 33 30.5 28.5 42 34 46 29 15.6 15.6 11.9 11.9 9.4 15.3 15.3 9.6 9.6 9.6 21 21 11.3 11.3 11.3 23 23 9.7 9.7 9.7

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

Food Processing and Biotechnology competencies

1 Competence in living and other biological materials

A Bachelor of Engineering:
- recognises the distinctive characteristics of biological material
- understands the function of living cells.

Chemistry laboratory works
Fluid mechanics and heat transfer
Food technology basic
Meat technology
Dairy technology
Cereals and vegetable technology
Food processes
Biochemistry and Bioprocessing technology
Structure of Food Chain
Sustainability of Food Chain
Cereal and bakery technology
Plant products
Prepared food technology
Food development project
Dairy processes
Beverage prosesses
Prepared food technology
Food development project
Meat technology, process and quality
Development of meat products
Prepared food technology
Food development project
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Project Work in Hygienic Designing
Project
Protein crops
Practical training
Thesis
2 Competence in bioprocesses

A Bachelor of Engineering:
- is familiar with the unit operations employed in the field
- is proficient in bio and food technology processes and the special demands on them as regards the materials to be processed
- understands production systems as a whole.
- process engineering
- bio and food processes
- production systems

Chemistry laboratory works
Food microbiology and process hygiene
Fluid mechanics and heat transfer
Food technology basic
Meat technology
Dairy technology
Cereals and vegetable technology
Food processes
Automation technology
Biochemistry and Bioprocessing technology
Cereal and bakery technology
Plant products
Food development project
Dairy processes
Beverage prosesses
Food development project
Meat technology, process and quality
Development of meat products
Food development project
Lean Thinking
Project
Sustainable food system
Protein crops
Protein production - project
Practical training
Thesis
3 Safety and quality competence

A Bachelor of Engineering:
- is able to identify and manage the risks to quality and hygiene involved in production processes
- understands the significance of quality control work in production and as regards products
- is familiar with the field-related legislation and the application of it for example in controlling his/her own products.
- hygiene
- legislation
- quality control

Swedish
English 2
Chemistry
Chemistry laboratory works
Food microbiology and process hygiene
Food chemistry
Food technology basic
Meat technology
Dairy technology
Cereals and vegetable technology
Packaging Technology
Food processes
Biochemistry and Bioprocessing technology
Structure of Food Chain
Sustainability of Food Chain
Food legislation
Basics of nutrition
Industrial management
Supply chain management
Acquisition and use of production equipment
Cereal and bakery technology
Plant products
Dairy processes
Beverage prosesses
Meat technology, process and quality
Development of meat products
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Project Work in Hygienic Designing
Food Plant Design
Measuring Technology and Instrumentation
Control Engineering
Sustainable food system
Practical training
Thesis
4 Technological and economical competence

A Bachelor of Engineering:
- commands market-based operations with consideration for sustainable development
- understands the distinctive characteristics of field-related production economics, e.g. in the production of daily consumer goods
- is able to work in a market-oriented manner.

Information and Communication Technology
Innovations and Development
Algebra and geometry
Differential and integral calculus
Mechanics and thermodynamics
Physics 2
Automation technology
Sustainability of Food Chain
Basics of nutrition
Introduction to Project Work
Industrial management
Acquisition and use of production equipment
Prepared food technology
Food development project
Prepared food technology
Food development project
Prepared food technology
Food development project
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Project Work in Hygienic Designing
Food Plant Design
Lean Thinking
Robotics
Protein production - project
Practical training
Introduction to Research and Development
Thesis
5 Mathematical and scienctific competence

A Bachelor of Engineering:
- commands field-related mathematics and physics
- commands field-related chemistry and biology
- commands skills in biochemistry
- commands adequate IT skills.

Algebra and geometry
Differential and integral calculus
Mechanics and thermodynamics
Physics 2
Chemistry
Chemistry laboratory works
Food chemistry
Fluid mechanics and heat transfer
Automation technology
Biochemistry and Bioprocessing technology
Measuring Technology and Instrumentation
Control Engineering
Robotics
Introduction to Research and Development
Research and Development Work
Thesis
6 Managerial competence

A Bachelor of Engineering is able to perform managerial tasks.

Academic Studies and Career Planning
Communication Skills
Entrepreneurship in Food Industry
Business Communication in Finnish
Introduction to Project Work
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Lean Thinking
Consumer based communication in food chain
Sustainable food system
Practical training
Not grouped
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
English 1
English, preparatory course
Swedish, preparatory course

Bachelor’s Degree studies

1 Basic Studies
Academic Studies and Career Planning
Information and Communication Technology
Communication Skills
Entrepreneurship in Food Industry
Innovations and Development
Algebra and geometry
Differential and integral calculus
Mechanics and thermodynamics
Physics 2
Business Communication in Finnish
Swedish
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
English 1
English 2
Research and Development Work
2 Professional Studies
Chemistry
Chemistry laboratory works
Food microbiology and process hygiene
Food chemistry
Fluid mechanics and heat transfer
Food technology basic
Meat technology
Dairy technology
Cereals and vegetable technology
Packaging Technology
Food processes
Automation technology
Biochemistry and Bioprocessing technology
Structure of Food Chain
Sustainability of Food Chain
Food legislation
Basics of nutrition
Introduction to Project Work
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Industrial management
Supply chain management
Acquisition and use of production equipment
Cereal and bakery technology
Plant products
Prepared food technology
Food development project
Dairy processes
Beverage prosesses
Prepared food technology
Food development project
Meat technology, process and quality
Development of meat products
Prepared food technology
Food development project
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Project Work in Hygienic Designing
Food Plant Design
Lean Thinking
Measuring Technology and Instrumentation
Control Engineering
Robotics
3 Free-Choice Studies
English, preparatory course
Swedish, preparatory course
Project
Consumer based communication in food chain
Sustainable food system
Protein crops
Protein production - project
4 Training
Practical training
5 Thesis
Thesis
Not grouped
Introduction to Research and Development

Shared Competences of Universities of Applied Sciences, 2022

Shared Competences of Universities of Applied Sciences, Arene 2022

1. Learning to learn

The graduating student recognises the strengths and development areas of their competence and learning methods, and they utilise the opportunities communities and digitalisation provide in their learning.
- Assesses and develops their competence and learning methods in different learning environments.
- Is able to acquire, critically assess and appropriately apply the national and
international knowledge base and practices of their field.
- Also takes responsibility for group learning and sharing what has been learned.

Information and Communication Technology
Entrepreneurship in Food Industry
Algebra and geometry
Differential and integral calculus
Mechanics and thermodynamics
Physics 2
Business Communication in Finnish
Swedish
English 1
English 2
Chemistry
Chemistry laboratory works
Food microbiology and process hygiene
Food chemistry
Automation technology
Biochemistry and Bioprocessing technology
Sustainability of Food Chain
Introduction to Project Work
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Industrial management
Cereal and bakery technology
Plant products
Prepared food technology
Food Plant Design
Lean Thinking
Measuring Technology and Instrumentation
Control Engineering
Robotics
English, preparatory course
Swedish, preparatory course
Practical training
2. Operating in a workplace

The graduating student has versatile working life skills and is able to operate in work communities of their field.
- Is able to work constructively in a work community and promotes their own and their work community’s well-be-ing.
- Is able to act professionally in communication and interaction situations at a workplace.
- Utilises the opportunities offered by technology and digitalisation in their work.
- Understands the complexity of chang-ing working life and their own resilience in changing working life situations.
- Has capabilities for an entrepreneurial approach.

Academic Studies and Career Planning
Communication Skills
Entrepreneurship in Food Industry
Innovations and Development
Business Communication in Finnish
Swedish
English 1
English 2
Chemistry laboratory works
Fluid mechanics and heat transfer
Food technology basic
Meat technology
Dairy technology
Cereals and vegetable technology
Packaging Technology
Food processes
Automation technology
Structure of Food Chain
Food legislation
Introduction to Project Work
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Industrial management
Supply chain management
Acquisition and use of production equipment
Dairy processes
Beverage prosesses
Prepared food technology
Meat technology, process and quality
Development of meat products
Food Plant Design
Lean Thinking
English, preparatory course
Swedish, preparatory course
Consumer based communication in food chain
Protein crops
Protein production - project
Practical training
Introduction to Research and Development
Research and Development Work
Thesis
3. Ethics

The graduating student adheres to the ethical principles and values of their field of profession, taking the principles of equality and non-dis-crimination into account.
- Is able to take responsibility for their own actions and their consequences and reflects on them in accordance with the ethical principles and values of their field.
- Takes others into account and pro-motes equality and non-discrimina-tion.
- Take into account the realisation of di-versity and accessibility in their ac-tions.
- Understands the principles of respon-sible conduct of research and adheres to them.
- Is able to influence society based on ethical values.

Academic Studies and Career Planning
Chemistry
Food microbiology and process hygiene
Food chemistry
Meat technology
Dairy technology
Biochemistry and Bioprocessing technology
Sustainability of Food Chain
Basics of nutrition
Introduction to Project Work
Meat technology, process and quality
Development of meat products
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Consumer based communication in food chain
Sustainable food system
Thesis
4.Sustainable development

The graduating student is familiar with the prin-ciples of sustainable development, promotes their implementation and acts responsibly as a professional and a member of society.
- Is able to use information related to their field in finding, implementing and establishing sustainable solutions and operating models.
- Understands sustainability challenges, their interdependencies and the vari-ous aspects of issues and problems.

Cereals and vegetable technology
Packaging Technology
Food processes
Structure of Food Chain
Sustainability of Food Chain
Industrial management
Acquisition and use of production equipment
Food development project
Food development project
Development of meat products
Prepared food technology
Food development project
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Project Work in Hygienic Designing
Sustainable food system
Protein crops
Protein production - project
Thesis
5. Internationality and multiculturalism

The graduating student is able to operate in multicultural and international operating environments and networks.
- Is familiar with the impacts of their cultural background on their activities and is able to develop operating methods that take multiculturalism into account in their work community.
- Is able to monitor and utilise the inter-national development of their field in their work.
- Is able to communicate internationally in their work tasks.

Academic Studies and Career Planning
English 1
English 2
Thesis
6. Proactive development

The graduating student is able to develop solu-tions that anticipate the future of their own field, applying existing knowledge and research and development methods.
- Solves problem situations creatively and reforms operating methods to-gether with others.
- Is able to work in projects in coopera-tion with actors of different fields.
- Is able to apply existing knowledge in the field in development and utilises re-search and development methods.
- Is able to seek customer-oriented, sus-tainable and economically viable solu-tions, anticipating the future of their field.

Academic Studies and Career Planning
Information and Communication Technology
Entrepreneurship in Food Industry
Innovations and Development
Chemistry
Food chemistry
Fluid mechanics and heat transfer
Biochemistry and Bioprocessing technology
Basics of nutrition
Introduction to Project Work
Acquisition and use of production equipment
Food development project
Food development project
Development of meat products
Food development project
Hygienic Design of Food Facilities, Process Lines and Equipment
Contact Materials in Process Lines and Equipment
Project Work in Hygienic Designing
Food Plant Design
Project
Sustainable food system
Introduction to Research and Development
Research and Development Work
Thesis
7. Entrepreneurial competence

• is able to act entrepreneurially in working life
• is able to recognise business opportunities
• understands the interactions between a company and its operating environment
• understands the principles of business profitability
• is able to analyse the operations and risks of a business

Entrepreneurship in Food Industry
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Industrial management
Supply chain management
Food development project
Food development project
Food development project
Project Work in Hygienic Designing
Lean Thinking
Not grouped
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral

Code Name Credits (cr)
BIELI23-1001
SEAMK JOINT STUDIES

(Choose ects: 15)

15
BIELI23-1030
Study Skills

(Choose all)

10
XX00DM02 Academic Studies and Career Planning 2
XX00DM03 Information and Communication Technology 4
XX00DM04 Communication Skills 4
BIELI23-1004
Entrepreneurship and Innovations

(Choose all)

5
8B00DM08 Entrepreneurship in Food Industry 3
XX00DM01 Innovations and Development 2
BIELI23-1005
BASIC STUDIES

(Choose all)

30
BIELI23-1006
Mathematics and Natural Sciences

(Choose all)

20
8B00CZ16 Algebra and geometry 5
8B00CZ17 Differential and integral calculus 5
KC03FYSI11 Mechanics and thermodynamics 5
KC03FYSI12 Physics 2 5
BIELI23-1007
Communication Abilities

(Choose all)

10
YE00BW35 Business Communication in Finnish 2
YELRUOTS031 Swedish 3
VIRKARUKI Swedish Skills of the Staff of Public Organizations, written 0
VIRKARUSU Swedish Skills of the Staff of Public Organizations, oral 0
YELENGLI06 English 1 3
YELENGLI07 English 2 2
BIELI23-1008
COMMON PROFESSIONAL STUDIES

(Choose all)

104
BIELI23-1009
Scientific Professional Studies

(Choose ects: 27)

27
8B00CX53 Chemistry 5
8B00BS80 Chemistry laboratory works 5
8B00CX54 Food microbiology and process hygiene 7
8B00CX55 Food chemistry 5
8B00BT46 Fluid mechanics and heat transfer 5
BIELI23-1010
Food technology

(Choose all)

14
8B00CX56 Food technology basic 4
8B00DK53 Meat technology 3
8B00DK54 Dairy technology 3
8B00DK55 Cereals and vegetable technology 4
BIELI23-1011
Food processes and packages

(Choose all)

15
8B00CX60 Packaging Technology 3
8B00BS81 Food processes 5
8B00CX61 Automation technology 4
8B00CX62 Biochemistry and Bioprocessing technology 3
BIELI23-1012
Food Chain

(Choose all)

10
XX00CX20 Structure of Food Chain 3
XX00CX21 Sustainability of Food Chain 3
8B00CX64 Food legislation 2
8B00CX65 Basics of nutrition 2
BIELI23-1013
Food Industry Management

(Choose all)

28
YPO2C3 Introduction to Project Work 3
YE00BW57 Marketing Planning and Implementation in the Food Chain 5
YE00CY05 Human Resource Management 5
8B00BT49 Industrial management 5
8B00BT50 Supply chain management 5
8B00BT51 Acquisition and use of production equipment 5
BIELI23-1014
Project studies

(Choose ects: 10)

10
BIELI23-1015
OPTIONAL PROFESSIONAL STUDIES

(Choose ects: 20)

20
BIELI23-1016
Cereal and plant technology

(Choose all)

20
8B00CX66 Cereal and bakery technology 5
8B00CX67 Plant products 5
8B00CY39 Prepared food technology 5
8B00CX68 Food development project 5
BIELI23-1017
Dairy and beverage technology

(Choose all)

20
8B00CX69 Dairy processes 5
8B00CX70 Beverage prosesses 5
8B00CY39 Prepared food technology 5
8B00CX68 Food development project 5
BIELI23-1018
Meat technology

(Choose all)

20
8B00CY96 Meat technology, process and quality 5
8B00CY95 Development of meat products 5
8B00CY39 Prepared food technology 5
8B00CX68 Food development project 5
BIELI23-1019
OPTIONAL PROFESSIONAL MODULE

(Choose ects: 10)

10
BIELI23-1020
Hygienic design in food facilities and food equipment

(Choose all)

10
8B00CX99 Hygienic Design of Food Facilities, Process Lines and Equipment 4
8B00CY01 Contact Materials in Process Lines and Equipment 2
8B00CY00 Project Work in Hygienic Designing 4
BIELI23-1021
Process development in food industry

(Choose all)

10
8B00CY02 Food Plant Design 5
8B00CY03 Lean Thinking 5
BIELI23-1022

(Choose all)

10
AE00CM65 Measuring Technology and Instrumentation 3
AE00CM66 Control Engineering 3
AE00CM86 Robotics 4
BIELI23-1023
Multidisciplinary working-life projects (SeAMKPro)

(Choose 0)

0
BIELI23-1024
International study exchange

(Choose 0)

0
BIELI23-1025
Entrepreneurship Studies

(Choose 0)

0
BIELI23-1026
FREE CHOICE STUDIES

(Choose ects: 10)

10
YE00BS76 English, preparatory course 2
YE00BS77 Swedish, preparatory course 2
YE00BI41 Project 2
YE00CG16 Consumer based communication in food chain 3
8B00CG67 Sustainable food system 5
9A00CI30 Protein crops 5
9A00CL17 Protein production - project 5
BIELI23-1027
PRACTICAL TRAINING

(Choose all)

30
8B00BI31 Practical training 30
BIELI23-1028
RESEARCH AND DEVELOPMENT COMPETENCES

(Choose all)

21
YPO1C2 Introduction to Research and Development 2
8B00CX71 Research and Development Work 4
8B00CX96 Thesis 15