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Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies: BIELI24

Code: BIELI24

Degree:
Bachelor of Engineering

Degree title:
Bachelor of Engineering

Credits:
240 ects

Duration:
4 years (240 cr)

Start semester:
Autumn 2024

Descriptions

PROFILE OF THE PROGRAMME
Studies in Food Processing and Biotechnology provide the skills needed for industrial food production and development. This education is based on the application of natural sciences and the integration of scientific knowledge with modern technology.

Food Processing and Biotechnology engineers engineers can work in various roles in the food industry, environmental health, public food services, development and research projects, and as entrepreneurs. In the food industry, they typically take on roles such as production supervisors, experts in product development, and quality management. These studies enable graduates to find employment in various sectors of the food industry.

In Food Technology, students acquire a broad knowledge base that supports food industry functions. In vocational studies, students delve into the properties and processing of different raw materials, process development, managing a production company, food safety, process hygiene, and automation. These studies provide the skills needed to address future challenges in the food industry, requiring knowledge of raw materials, process expertise, and the ability to come up with creative solutions.


Studies in Bio- and Food Technology provide the skills needed for industrial food production and development. This education is based on the application of natural sciences and the integration of scientific knowledge with modern technology.

Bio- and Food Technology engineers can work in various roles in the food industry, environmental health, public food services, development and research projects, and as entrepreneurs. In the food industry, they typically take on roles such as production supervisors, experts in product development, and quality management. These studies enable graduates to find employment in various sectors of the food industry.

In Food Technology, students acquire a broad knowledge base that supports food industry functions. In vocational studies, students delve into the properties and processing of different raw materials, process development, managing a production company, food safety, process hygiene, and automation. These studies provide the skills needed to address future challenges in the food industry, requiring knowledge of raw materials, process expertise, and the ability to come up with creative solutions.

In advanced studies, students can choose between grain and vegetable technology, dairy and beverage technology, or meat technology. Additionally, they can select an optional specialization related to hygienic design, automation, or the development of food industry processes. These advanced studies are chosen during the second year of study. Alternatively, students can choose course content from other fields, such as studies supporting entrepreneurship, leadership, nutrition, or sustainable development.

SeAMK's education in the field of food is a unique concentration of expertise in Finland. In Food Processing and Biotechnology studies, an overview of the entire food chain is provided, covering not only the food industry but also agriculture, food services, and the consumer perspective.

Industries applying Bio- and Food Technology are rapidly internationalizing and globally competitive. The food industry is one of the most internationally competitive sectors in Finnish industry. Finnish expertise in this field is world-class, and industrial activities will continue to thrive in Finland despite globalization. It is natural to acquire good language skills and strong international skills during your studies. The Bio- and Food Technology degree program offers excellent opportunities for studying abroad. Language skills can also be improved in Finland since some of the studies are conducted in English, and learning materials are available in English. In addition, SeAMK offers a wide range of optional language courses.

The scope of the studies is 240 ECTS credits, and the duration is approximately 4 years. It is possible to complete the studies faster depending on prior knowledge and personal goals. The studies are scheduled so that the regular instruction takes place from the beginning of September to the end of April. During the summers, students can engage in project studies, internships, and summer studies. The modes of study include both on-campus and online learning, as well as various laboratory work. Practical training in Food Processing and Biotechnology is primarily carried out in the third year of studies, but it can also be scheduled during the summers. The thesis is completed towards the end of the studies. Students choose the thesis topic based on their interests, career plans, and employment goals.

OCCUPATIONAL PROFILES
The fundamental competence in Food Processing and Biotechnology involves the management of living and organic materials, as well as bioprocesses. Expertise in safety and quality is a defining feature of professional competence. Technical and economic knowledge is also part of the toolkit for Bio- and Food Technology professionals. Leadership skills significantly enhance the employability of graduates. Bio- and Food Technology engineers hold key positions in industries that apply Food Processing and Biotechnology. Graduates can be placed in roles such as production supervisors, quality management, product development, or design positions in the food industry or industrial service functions. Key sectors in the food industry include meat and ready-to-eat food production, bakeries, dairies, and beverage production. Possible job roles in municipal and state services include inspection and teaching positions. Some Food Processing and Biotechnology engineers work as entrepreneurs.

Typical job titles for Bio- and Food Technology engineers include supervisor, product developer, production planner, production manager, health inspector, quality controller, quality manager, product manager, product development manager, or production manager. Most roles in the field require proficiency in automation technology and strong digital skills. The job market for Food Processing and Biotechnology engineers in the food industry is stable, and the future looks positive.

Common/general competencies are shared areas of expertise for different degree programs, but their specific characteristics and importance can vary across different professions and job roles. General competencies provide the foundation for functioning in the workplace, collaboration, and the development of expertise. According to the recommendation by Arene (The Rectors' Conference of Finnish Universities of Applied Sciences), general competencies are presented as follows: learning to learn, ethics, functioning in the worklife, proactive development, internationality and multiculturalism and sustainable development. Entrepreneurship is a competence of SeAMK.

PEDAGOGICAL APPROACH
The workplace and expertise increasingly require employees to have information retrieval and processing skills, collaboration abilities, problem-solving skills, continuous learning, and the capacity to integrate different types of knowledge and various disciplines in practical work. In Food Processing and Biotechnology education, a constructivist learning approach is emphasized, where the active role of the student and their own experiential world are crucial components of teaching. The role of the teacher is primarily to act as a guide for learning and to coordinate the learning process.

A variety of teaching methods are used in the program 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) 2024-2025 2025-2026 2026-2027 2027-2028 Autumn
2024
Spring
2025
Autumn
2025
Spring
2026
Autumn
2026
Spring
2027
Autumn
2027
Spring
2028
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 1. / 2027 2. / 2027 3. / 2028 4. / 2028 5. / 2028
BIELI24-1001
SEAMK'S COMMON BASIC STUDIES

(Choose all)

15
BIELI24-1002
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
BIELI24-1003
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
BIELI24-1004
BASIC STUDIES

(Choose all)

30
BIELI24-1005
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
BIELI24-1006
Communication Abilities

(Choose all)

10
YE00BW35 Business Communication in Finnish 2 2 2 0.7 0.7 0.7
YE00DT03 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
BIELI24-1007
PROFESSIONAL STUDIES

(Choose all)

100
BIELI24-1008
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
BIELI24-1009
Food Technology

(Choose all)

14
8B00CX56 Food Technology Basic 4 4 4 1.3 1.3 1.3
8B00DK53 Meat Technology 3 3 3 1.5 1.5
8B00DK54 Dairy Technology 3 3 3 1.5 1.5
8B00DK55 Cereals and Vegetable Technology 4 4 2 2 1 1 0.7 0.7 0.7
BIELI24-1010
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
BIELI24-1011
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
BIELI24-1012
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
BIELI24-1027
Research and Development Competencies

(Choose all)

6
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
BIELI24-1014
ALTERNATIVE PROFESSIONAL STUDIES

(Choose ects: 20)

20
BIELI24-1015
Cereal and Plant Technology

(Choose ects: 20)

0 - 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
BIELI24-1016
Dairy and Beverage Technology

(Choose ects: 20)

0 - 20
8B00CX69 Dairy Processes 5 5 5 2.5 2.5
8B00CX70 Beverage Processes 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
BIELI24-1017
Meat Technology

(Choose ects: 20)

0 - 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
BIELI24-1018
OPTIONAL PROFESSIONAL STUDIES

(Choose ects: 20)

20
BIELI24-1019
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
BIELI24-1020
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
BIELI24-1021
Automation and Digitalisation

(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
BIELI24-1013
Project Studies

(Choose ects: 10)

10 10 10 3.3 3.3 3.3
8B00DT02 Project Studies 0 - 10 10 10 3.3 3.3 3.3
BIELI24-1022
Multidisciplinary Working-Life Projects (SeAMKPro)

(Choose 30)

0 - 30
BIELI24-1023
Studies Abroad

(Choose 30)

0 - 30
BIELI24-1024
Entrepreneurship Studies

(Choose 15)

0 - 15
BIELI24-1028
Other Optional Professional Studies

(Choose ects: 15)

0 - 15
BIELI24-1025
FREE ELECTIVE STUDIES

(Choose ects: 10)

10
YE00BI41 Project 2
8B00CG67 Sustainable Food System 5
YE00CG16 Consumer Based Communication in Food Chain 3
9A00CI30 Protein Crops 5
9A00CL17 Protein Production - Project 5
8B00DS94 FBC – Food Business Challenge 2 - 3
BIELI24-1026
PRACTICAL TRAINING

(Choose all)

30
8B00BI31 Practical Training 30 30 30 10 10 10
BIELI24-1032
THESIS

(Choose all)

15
8B00CX96 Thesis 15 15 15 5 5 5
Total 240 62 77 76 75 29 33 36.5 40.5 42 34 46 29 14.6 14.6 11.9 11.9 9.4 18.3 18.3 13.6 13.6 13.6 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 Processes
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 Processes
Food Development Project
Meat Technology, Process and Quality
Development of Meat Products
Food Development Project
Lean Thinking
Project Studies
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

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 Processes
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
Project Studies
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
Introduction to Research and Development
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
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
Introduction to Research and Development
Research and Development Work
Measuring Technology and Instrumentation
Control Engineering
Robotics
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
Project Studies
Sustainable Food System
Consumer Based Communication in Food Chain
Practical Training
Not grouped
Swedish
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
English 1
FBC – Food Business Challenge

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
Introduction to Research and Development
Cereal and Bakery Technology
Plant Products
Prepared Food Technology
Food Development Project
Dairy Processes
Beverage Processes
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
Project Studies
3 Free-Choice Studies
Project
Sustainable Food System
Consumer Based Communication in Food Chain
Protein Crops
Protein Production - Project
FBC – Food Business Challenge
4 Training
Practical Training
5 Thesis
Thesis
Not grouped

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.

Academic Studies and Career Planning
Information and Communication Technology
Entrepreneurship in Food Industry
Algebra and Geometry
Differential and Integral Calculus
Mechanics and Thermodynamics
Physics 2
Business Communication in Finnish
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
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
Introduction to Research and Development
Research and Development Work
Dairy Processes
Beverage Processes
Prepared Food Technology
Meat Technology, Process and Quality
Development of Meat Products
Food Plant Design
Lean Thinking
Project Studies
Consumer Based Communication in Food Chain
Protein Crops
Protein Production - Project
Practical Training
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
Sustainable Food System
Consumer Based Communication in Food Chain
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
Swedish
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.

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
Introduction to Research and Development
Research and Development Work
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 Studies
Project
Sustainable Food System
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
FBC – Food Business Challenge

Code Name Credits (cr)
BIELI24-1001
SEAMK'S COMMON BASIC STUDIES

(Choose all)

15
BIELI24-1002
Study Skills

(Choose all)

10
XX00DM02 Academic Studies and Career Planning 2
XX00DM03 Information and Communication Technology 4
XX00DM04 Communication Skills 4
BIELI24-1003
Entrepreneurship and Innovations

(Choose all)

5
8B00DM08 Entrepreneurship in Food Industry 3
XX00DM01 Innovations and Development 2
BIELI24-1004
BASIC STUDIES

(Choose all)

30
BIELI24-1005
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
BIELI24-1006
Communication Abilities

(Choose all)

10
YE00BW35 Business Communication in Finnish 2
YE00DT03 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
BIELI24-1007
PROFESSIONAL STUDIES

(Choose all)

100
BIELI24-1008
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
BIELI24-1009
Food Technology

(Choose all)

14
8B00CX56 Food Technology Basic 4
8B00DK53 Meat Technology 3
8B00DK54 Dairy Technology 3
8B00DK55 Cereals and Vegetable Technology 4
BIELI24-1010
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
BIELI24-1011
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
BIELI24-1012
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
BIELI24-1027
Research and Development Competencies

(Choose all)

6
YPO1C2 Introduction to Research and Development 2
8B00CX71 Research and Development Work 4
BIELI24-1014
ALTERNATIVE PROFESSIONAL STUDIES

(Choose ects: 20)

20
BIELI24-1015
Cereal and Plant Technology

(Choose ects: 20)

0 - 20
8B00CX66 Cereal and Bakery Technology 5
8B00CX67 Plant Products 5
8B00CY39 Prepared Food Technology 5
8B00CX68 Food Development Project 5
BIELI24-1016
Dairy and Beverage Technology

(Choose ects: 20)

0 - 20
8B00CX69 Dairy Processes 5
8B00CX70 Beverage Processes 5
8B00CY39 Prepared Food Technology 5
8B00CX68 Food Development Project 5
BIELI24-1017
Meat Technology

(Choose ects: 20)

0 - 20
8B00CY96 Meat Technology, Process and Quality 5
8B00CY95 Development of Meat Products 5
8B00CY39 Prepared Food Technology 5
8B00CX68 Food Development Project 5
BIELI24-1018
OPTIONAL PROFESSIONAL STUDIES

(Choose ects: 20)

20
BIELI24-1019
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
BIELI24-1020
Process Development in Food Industry

(Choose all)

10
8B00CY02 Food Plant Design 5
8B00CY03 Lean Thinking 5
BIELI24-1021
Automation and Digitalisation

(Choose all)

10
AE00CM65 Measuring Technology and Instrumentation 3
AE00CM66 Control Engineering 3
AE00CM86 Robotics 4
BIELI24-1013
Project Studies

(Choose ects: 10)

10
8B00DT02 Project Studies 0 - 10
BIELI24-1022
Multidisciplinary Working-Life Projects (SeAMKPro)

(Choose 30)

0 - 30
BIELI24-1023
Studies Abroad

(Choose 30)

0 - 30
BIELI24-1024
Entrepreneurship Studies

(Choose 15)

0 - 15
BIELI24-1028
Other Optional Professional Studies

(Choose ects: 15)

0 - 15
BIELI24-1025
FREE ELECTIVE STUDIES

(Choose ects: 10)

10
YE00BI41 Project 2
8B00CG67 Sustainable Food System 5
YE00CG16 Consumer Based Communication in Food Chain 3
9A00CI30 Protein Crops 5
9A00CL17 Protein Production - Project 5
8B00DS94 FBC – Food Business Challenge 2 - 3
BIELI24-1026
PRACTICAL TRAINING

(Choose all)

30
8B00BI31 Practical Training 30
BIELI24-1032
THESIS

(Choose all)

15
8B00CX96 Thesis 15