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Degree Programme in Food Processing and Biotechnology, Full-time studies: BIELI20

Code: BIELI20

Degree:
Bachelor of Engineering

Degree title:
Bachelor of Engineering

Credits:
240 ects

Duration:
4 years (240 cr)

Start semester:
Autumn 2020

Descriptions

PROFILE OF THE PROGRAMME
The degree programme consists of 240 ECTS and the studying time is approximately four years. The specialization lines are (1) Food Technology and (2) Meat and Prepared Food Technology. Orientation is selected during the second year of study.

The food processing and biotechnology industries are quickly globalising, and they are also competitive on the international level. The food processing industry in Finland is the most competitive of all of the branches of industry in the country. Finnish expertise in the field is among the best in the world, and the industry will continue to function in Finland despite the globalisation of production activities.

Engineers in the fields of food processing and biotechnology possess strong theoretical and practical expertise. Engineering graduates have command of the processing of biological material and knowledge of the special requirements for handling biological material, technical processing operations, and of the overall processes within their field. Professional expertise is based on solid scientific and technological know-how. The ability to follow the intense development in the field in Finland and abroad is a central challenge in coping in the working world. Significant factors contributing to change in the field are globalisation and the automation of production.


OCCUPATIONAL PROFILES
Engineers in the fields of food processing and biotechnology work in key positions in related industry. Graduates from the program may work as production supervisors, in quality control, product development or designing in the food industry such as meat industry, prepared food industry, bakeries, dairies, breweries, and confectionery factories or industrial services. They may also work for municipalities or the government as inspectors or educators. Studies give also good knowledge for entrepreunership.
Typical job titles for engineers in the fields of food processing and biotechnology are supervisor, product developer, production designer, production supervisor, health inspector, quality controller, product manager, product development manager, or production manager. The job situation for engineers in the field is stable and the future looks bright.


PEDAGOGICAL APPROACH
The professional development of a student studying food processing and biotechnology is based on well-founded technical and scientific expertise, critical thinking, problem-solving abilities, and the ability to work responsibly and together with others. The constructivist theory of learning is emphasised in the degree programme because students are encouraged to learn to combine theory with practice and to be able to reinforce their expertise based on previously learned knowledge and experiences. The programme offers students a strong foundation for professional development after their studies also.

The studies consist of basic studies, professional studies, free choice studies and modules of food technology, biotechnology, process technology and entrepreneurship. Practical work training and the final thesis are essential parts of the degree programme. The studies and lectures are organised into study units or courses, which are grouped into module structures relating to the subject area. Study units or courses are compulsory, alternative or free choice studies. The studies consists the application of basic sciences like chemistry, biology and physics to the novel technology.

In addition to traditional lectures, learning also involves practical laboratory exercises, assignments and calculations where students learn to understand the relationships between concepts. Small-scale reports and problem-solving projects pertaining to phenomena in the working world provide students with innovative and meaningful learning experiences. Practical training lasting the spring semester, visits to companies, and guest lecturers from area companies supplement the teaching and learning experience.

Show study timings by semester, study year or period

Code Name Credits (cr) 2020-2021 2021-2022 2022-2023 2023-2024 Autumn
2020
Spring
2021
Autumn
2021
Spring
2022
Autumn
2022
Spring
2023
Autumn
2023
Spring
2024
1. / 2020 2. / 2020 3. / 2021 4. / 2021 5. / 2021 1. / 2021 2. / 2021 3. / 2022 4. / 2022 5. / 2022 1. / 2022 2. / 2022 3. / 2023 4. / 2023 5. / 2023 1. / 2023 2. / 2023 3. / 2024 4. / 2024 5. / 2024
BIELI20-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Choose all)

20
BIELI20-1002
Building competence

(Choose all)

10
XX00CG82 Studying at a University of Applied Sciences 2 2 1 1 0.5 0.5 0.3 0.3 0.3
XX00CG83 Career Planning and Internationalisation 2 2 2 1 1
YPO3A3 Communication Skills 3 3 3 1.5 1.5
YPO4A3 ICT Skills 3 3 3 1.5 1.5
BIELI20-1003
Business and entrepreneurship competence

(Choose all)

5
XX00CL55 Basics of Entrepreneurship 3 3 3 1.5 1.5
XX00BE91 SeAMK Innovation Week 2 2 2 0.7 0.7 0.7
BIELI20-1004
Research and project work skills

(Choose all)

5
YPO1C2 Introduction to Research and Development 2 2 2 2
YPO2C3 Introduction to Project Work 3 3 3 1 1 1
BIELI20-1005
BASIC STUDIES

(Choose all)

23
BIELI20-1006
Communication Abilities

(Choose all)

10
YELVIEST02 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 3 1.5 1.5
YELENGLI07 English 2 2 2 2 0.7 0.7 0.7
BIELI20-1007
Business Abilities in the Food Chain

(Choose all)

10
YE00BW57 Marketing Planning and Implementation in the Food Chain 5 5 5 2.5 2.5
YE00BS63 Human Resource Management 5 5 5 2.5 2.5
BIELI20-1008
Research and Development Abilities

(Choose all)

3
8B00BI29 Research and Development Work 3 3 3 1.5 1.5
BIELI20-1009
COMMON PROFESSIONAL STUDIES

(Choose all)

112
BIELI20-1010
Scientific Professional Studies

(Choose all)

47
KC03MAVIE02 Mathematical Communication 2 2 2 2
KC03MAT107 Algebra and geometry 5 5 5 2.5 2.5
KC03MAT108 Differential and integral calculus 5 5 5 2.5 2.5
KC03FYSI11 Mechanics and Thermodynamics 5 5 5 2.5 2.5
KC03FYSI12 Physics 2 5 5 5 2.5 2.5
YE00BI34 Chemistry in food chain 3 3 3 1.5 1.5
8B00BS79 Chemistry 2 2 2 1 1
8B00BS80 Chemistry Laboratory Works 5 5 5 1.7 1.7 1.7
8B00CG71 Microbiology 5 5 5 2.5 2.5
KC03BE30051 Food chemistry 5 5 5 2.5 2.5
KC03BKPR05 Biochemistry and Bioprocessing technology 5 5 5 1.7 1.7 1.7
BIELI20-1011
Food Chain

(Choose all)

10
YE00BI08 Structure of Food Chain 5 5 5 1.7 1.7 1.7
YE00BI09 Sustainability of Food Chain 5 5 5 2.5 2.5
BIELI20-1012
Food engineering

(Choose all)

35
8B00BS96 Food technology basic 5 5 5 1.7 1.7 1.7
KC03PTLS05 Packaging Technology and Legislation 5 5 5 1.7 1.7 1.7
8B00BT44 Vegetable and berry products 5 5 5 2.5 2.5
8B00BT46 Fluid Mechanics and Heat Transfer 5 5 5 1.7 1.7 1.7
KC03BAUT05 Automation technology 5 5 5 1.7 1.7 1.7
8B00BS81 Food Processes 5 5 5 2.5 2.5
8B00BT47 Food processing system design 5 5 5 2.5 2.5
BIELI20-1013
Food Industry Management

(Choose all)

20
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 2.5 2.5
YE00BI37 Food development project 5 5 5 2.5 2.5
BIELI20-1014
FREE CHOICE PROFESSIONAL STUDIES

(Choose ects: 30)

30
BIELI20-1015
Studies in Food Technology

(Choose all)

30
KC03CE60164 Dairy technology 5 5 5 5
KC03CE60192 Cereal technology 5 5 5 2.5 2.5
8B00BI36 Meat technology 5 5 5 1.7 1.7 1.7
8B00CG69 Work course of the food technology 5 5 5 2.5 2.5
8B00BS97 Project studies in food technology 10 10 10 3.3 3.3 3.3
BIELI20-1016
Studies in Meat and Prepared Food Technology

(Choose all)

30
8B00BI36 Meat technology 5 5 5 1.7 1.7 1.7
8B00BI39 Meat technology 2 5 5 5 2.5 2.5
8B00BI40 Meat technology 3 5 5 5 2.5 2.5
8B00BS82 Prepared food technology 5 5 5 2.5 2.5
8B00BS98 Project studies in meat and prepared food technology 10 10 10 3.3 3.3 3.3
BIELI20-1017
Multidisciplinary working-life projects (SeAMKPro)

(Choose 30)

15 - 30
BIELI20-1018
ELECTIVE STUDIES

(Choose ects: 10)

10
YE00BS76 English, preparatory course 2 2 2 1 1
YE00BS77 Swedish, preparatory course 2 2 2 1 1
KC03CE40240 Robotics 4
YE00BI41 Project 2
YE00CG16 Consumer Based Communication in Food Chain 3
CA00CG64 Health aspects in food production 3
8B00CG67 Sustainable Food System 5
YE00CG40 Sustainable food supply chain management in circular economy 5
9A00CI30 Protein Crops 5
9A00CL17 Protein Production - Project 5
BIELI20-1019
PRACTICAL TRAINING

(Choose all)

30
8B00BI31 Practical Training 30 30 30 10 10 10
BIELI20-1020
BACHELOR'S THESIS

(Choose all)

15
KC00F99999 Final thesis 15 15 7.5 7.5 3.8 3.8 2.5 2.5 2.5
Total 240 65 81 63 55 29 36 30 51 33 30 47.5 7.5 15.5 13.5 13.8 13.8 8.8 15 15 18.5 16.5 16.5 14 19 10 10 10 23.75 23.75 2.5 2.5 2.5

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

General competencies (Bachelor’s Degrees)

1 Learning competence

- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams

Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Introduction to Research and Development
Introduction to Project Work
Business Communication in Finnish
Swedish
English 1
English 2
Marketing Planning and Implementation in the Food Chain
Research and Development Work
Mathematical Communication
Algebra and geometry
Differential and integral calculus
Mechanics and Thermodynamics
Physics 2
Chemistry in food chain
Chemistry
Chemistry Laboratory Works
Microbiology
Food chemistry
Biochemistry and Bioprocessing technology
Structure of Food Chain
Sustainability of Food Chain
Food technology basic
Packaging Technology and Legislation
Vegetable and berry products
Fluid Mechanics and Heat Transfer
Automation technology
Food Processes
Food processing system design
Supply Chain Management
Acquisition and Use of Production Equipment
Dairy technology
Cereal technology
Work course of the food technology
Project studies in food technology
Meat technology
Prepared food technology
Project studies in meat and prepared food technology
English, preparatory course
Swedish, preparatory course
Robotics
Project
Health aspects in food production
Final thesis
2 Ethical competence

- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values

Studying at a University of Applied Sciences
Communication Skills
Introduction to Research and Development
Introduction to Project Work
Microbiology
Structure of Food Chain
Sustainability of Food Chain
Meat technology
Project studies in food technology
Meat technology
Meat technology 2
Meat technology 3
Project studies in meat and prepared food technology
Consumer Based Communication in Food Chain
Sustainable Food System
Sustainable food supply chain management in circular economy
3 Working community competence

- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills

Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Basics of Entrepreneurship
Introduction to Research and Development
Introduction to Project Work
Swedish
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Industrial Management
Acquisition and Use of Production Equipment
Project studies in food technology
Project studies in meat and prepared food technology
Practical Training
4 Innovation competence

- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions

SeAMK Innovation Week
Introduction to Research and Development
Introduction to Project Work
Structure of Food Chain
Sustainability of Food Chain
Food technology basic
Vegetable and berry products
Supply Chain Management
Food development project
Work course of the food technology
Project studies in food technology
Meat technology 3
Prepared food technology
Project studies in meat and prepared food technology
Robotics
Project
Sustainable Food System
Final thesis
5 Internationalization competence

- possesses communicative competence necessary for one’s work and for professional development in the subject field
- is able to operate in a multicultural environment
- takes into account the effects of and opportunities for internationalization development in one’s own field

Studying at a University of Applied Sciences
Career Planning and Internationalisation
Swedish
English 1
English 2
Structure of Food Chain
Dairy technology
English, preparatory course
Swedish, preparatory course
6 Entrepreneurial competence

- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business.

Basics of Entrepreneurship
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Industrial Management
Supply Chain Management
Food development project
Project studies in food technology
Project studies in meat and prepared food technology
Consumer Based Communication in Food Chain
Sustainable food supply chain management in circular economy
7 Quality control competence

- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems.

Chemistry in food chain
Chemistry Laboratory Works
Microbiology
Structure of Food Chain
Sustainability of Food Chain
Food processing system design
Industrial Management
Acquisition and Use of Production Equipment
Meat technology
Work course of the food technology
Project studies in food technology
Meat technology
Meat technology 2
Meat technology 3
Project studies in meat and prepared food technology
Sustainable Food System
Sustainable food supply chain management in circular economy
Practical Training
Final thesis
Not grouped
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
Protein Crops
Protein Production - Project

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 in food chain
Chemistry
Chemistry Laboratory Works
Food chemistry
Biochemistry and Bioprocessing technology
Structure of Food Chain
Sustainability of Food Chain
Food technology basic
Vegetable and berry products
Fluid Mechanics and Heat Transfer
Food Processes
Food processing system design
Food development project
Dairy technology
Cereal technology
Meat technology
Work course of the food technology
Project studies in food technology
Meat technology
Meat technology 2
Meat technology 3
Prepared food technology
Project studies in meat and prepared food technology
Project
Health aspects in food production
Practical Training
Final 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
Chemistry Laboratory Works
Microbiology
Biochemistry and Bioprocessing technology
Food technology basic
Vegetable and berry products
Fluid Mechanics and Heat Transfer
Automation technology
Food Processes
Food development project
Dairy technology
Cereal technology
Meat technology
Work course of the food technology
Project studies in food technology
Meat technology 2
Meat technology 3
Project studies in meat and prepared food technology
Project
Health aspects in food production
Sustainable Food System
Practical Training
Final 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
Mathematical Communication
Chemistry in food chain
Chemistry
Chemistry Laboratory Works
Microbiology
Structure of Food Chain
Sustainability of Food Chain
Food technology basic
Packaging Technology and Legislation
Vegetable and berry products
Food Processes
Supply Chain Management
Acquisition and Use of Production Equipment
Dairy technology
Cereal technology
Meat technology
Project studies in food technology
Meat technology
Meat technology 2
Meat technology 3
Project studies in meat and prepared food technology
Sustainable Food System
Practical Training
Final 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.

Basics of Entrepreneurship
Introduction to Project Work
Research and Development Work
Algebra and geometry
Differential and integral calculus
Mechanics and Thermodynamics
Physics 2
Automation technology
Food processing system design
Industrial Management
Acquisition and Use of Production Equipment
Food development project
Project studies in food technology
Prepared food technology
Project studies in meat and prepared food technology
Robotics
Practical Training
Final 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.

Research and Development Work
Algebra and geometry
Differential and integral calculus
Mechanics and Thermodynamics
Physics 2
Chemistry in food chain
Chemistry
Chemistry Laboratory Works
Food chemistry
Biochemistry and Bioprocessing technology
Fluid Mechanics and Heat Transfer
Automation technology
Food processing system design
Project studies in food technology
Project studies in meat and prepared food technology
Final thesis
6 Managerial competence

A Bachelor of Engineering is able to perform managerial tasks.

Basics of Entrepreneurship
Introduction to Project Work
Business Communication in Finnish
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Project studies in food technology
Project studies in meat and prepared food technology
Consumer Based Communication in Food Chain
Sustainable Food System
Sustainable food supply chain management in circular economy
Practical Training
Not grouped
Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
SeAMK Innovation Week
Introduction to Research and Development
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
Protein Crops
Protein Production - Project

Bachelor’s Degree studies

1 Basic Studies
Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Basics of Entrepreneurship
SeAMK Innovation Week
Introduction to Research and Development
Introduction to Project Work
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
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Research and Development Work
2 Professional Studies
Mathematical Communication
Algebra and geometry
Differential and integral calculus
Mechanics and Thermodynamics
Physics 2
Chemistry in food chain
Chemistry
Chemistry Laboratory Works
Microbiology
Food chemistry
Biochemistry and Bioprocessing technology
Structure of Food Chain
Sustainability of Food Chain
Food technology basic
Packaging Technology and Legislation
Vegetable and berry products
Fluid Mechanics and Heat Transfer
Automation technology
Food Processes
Food processing system design
Industrial Management
Supply Chain Management
Acquisition and Use of Production Equipment
Food development project
Dairy technology
Cereal technology
Meat technology
Work course of the food technology
Project studies in food technology
Meat technology
Meat technology 2
Meat technology 3
Prepared food technology
Project studies in meat and prepared food technology
3 Free-Choice Studies
English, preparatory course
Swedish, preparatory course
Robotics
Project
Consumer Based Communication in Food Chain
Health aspects in food production
Sustainable Food System
Sustainable food supply chain management in circular economy
4 Training
Practical Training
5 Thesis
Final thesis
Not grouped
Protein Crops
Protein Production - Project

Code Name Credits (cr)
BIELI20-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Choose all)

20
BIELI20-1002
Building competence

(Choose all)

10
XX00CG82 Studying at a University of Applied Sciences 2
XX00CG83 Career Planning and Internationalisation 2
YPO3A3 Communication Skills 3
YPO4A3 ICT Skills 3
BIELI20-1003
Business and entrepreneurship competence

(Choose all)

5
XX00CL55 Basics of Entrepreneurship 3
XX00BE91 SeAMK Innovation Week 2
BIELI20-1004
Research and project work skills

(Choose all)

5
YPO1C2 Introduction to Research and Development 2
YPO2C3 Introduction to Project Work 3
BIELI20-1005
BASIC STUDIES

(Choose all)

23
BIELI20-1006
Communication Abilities

(Choose all)

10
YELVIEST02 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
BIELI20-1007
Business Abilities in the Food Chain

(Choose all)

10
YE00BW57 Marketing Planning and Implementation in the Food Chain 5
YE00BS63 Human Resource Management 5
BIELI20-1008
Research and Development Abilities

(Choose all)

3
8B00BI29 Research and Development Work 3
BIELI20-1009
COMMON PROFESSIONAL STUDIES

(Choose all)

112
BIELI20-1010
Scientific Professional Studies

(Choose all)

47
KC03MAVIE02 Mathematical Communication 2
KC03MAT107 Algebra and geometry 5
KC03MAT108 Differential and integral calculus 5
KC03FYSI11 Mechanics and Thermodynamics 5
KC03FYSI12 Physics 2 5
YE00BI34 Chemistry in food chain 3
8B00BS79 Chemistry 2
8B00BS80 Chemistry Laboratory Works 5
8B00CG71 Microbiology 5
KC03BE30051 Food chemistry 5
KC03BKPR05 Biochemistry and Bioprocessing technology 5
BIELI20-1011
Food Chain

(Choose all)

10
YE00BI08 Structure of Food Chain 5
YE00BI09 Sustainability of Food Chain 5
BIELI20-1012
Food engineering

(Choose all)

35
8B00BS96 Food technology basic 5
KC03PTLS05 Packaging Technology and Legislation 5
8B00BT44 Vegetable and berry products 5
8B00BT46 Fluid Mechanics and Heat Transfer 5
KC03BAUT05 Automation technology 5
8B00BS81 Food Processes 5
8B00BT47 Food processing system design 5
BIELI20-1013
Food Industry Management

(Choose all)

20
8B00BT49 Industrial Management 5
8B00BT50 Supply Chain Management 5
8B00BT51 Acquisition and Use of Production Equipment 5
YE00BI37 Food development project 5
BIELI20-1014
FREE CHOICE PROFESSIONAL STUDIES

(Choose ects: 30)

30
BIELI20-1015
Studies in Food Technology

(Choose all)

30
KC03CE60164 Dairy technology 5
KC03CE60192 Cereal technology 5
8B00BI36 Meat technology 5
8B00CG69 Work course of the food technology 5
8B00BS97 Project studies in food technology 10
BIELI20-1016
Studies in Meat and Prepared Food Technology

(Choose all)

30
8B00BI36 Meat technology 5
8B00BI39 Meat technology 2 5
8B00BI40 Meat technology 3 5
8B00BS82 Prepared food technology 5
8B00BS98 Project studies in meat and prepared food technology 10
BIELI20-1017
Multidisciplinary working-life projects (SeAMKPro)

(Choose 30)

15 - 30
BIELI20-1018
ELECTIVE STUDIES

(Choose ects: 10)

10
YE00BS76 English, preparatory course 2
YE00BS77 Swedish, preparatory course 2
KC03CE40240 Robotics 4
YE00BI41 Project 2
YE00CG16 Consumer Based Communication in Food Chain 3
CA00CG64 Health aspects in food production 3
8B00CG67 Sustainable Food System 5
YE00CG40 Sustainable food supply chain management in circular economy 5
9A00CI30 Protein Crops 5
9A00CL17 Protein Production - Project 5
BIELI20-1019
PRACTICAL TRAINING

(Choose all)

30
8B00BI31 Practical Training 30
BIELI20-1020
BACHELOR'S THESIS

(Choose all)

15
KC00F99999 Final thesis 15