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Degree Programme in Food Processing and Biotechnology, Full-time studies: BIELI21

Code: BIELI21

Degree:
Bachelor of Engineering

Degree title:
Bachelor of Engineering

Credits:
240 ects

Duration:
4 years (240 cr)

Start semester:
Autumn 2021

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.
Seinäjoki University of Applied Sciences, School of Food and Agriculture 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
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
The professional development of a Food Processing and Biotechnology engineering student is based on good technical and scientific skills, critical thinking, information acquisition and problem-solving skills as well as abilities to act in a collective and responsible manner.
The education emphasizes a constructive concept of learning. The students are encouraged to learn to combine theory with practice and to be able to strengthen own skills based on previous learning and own experience. In addition to lecture-based teaching, the studies include a lot of practical laboratory exercises, learning assignments and calculation exercises aiming at understanding relationships between the concepts. Inventive and meaningful learning is achieved through surveys performed for companies and project work based on problem solving. Students participate in R&D projects, internships and theses carried out in the School of Food and Agriculture.
The spring semester professional internship, company visits and expert lectures from companies are complementing the teaching methodology. The education provides a strong foundation for post-graduate professional development.

Show study timings by semester, study year or period

Code Name Credits (cr) 2021-2022 2022-2023 2023-2024 2024-2025 Autumn
2021
Spring
2022
Autumn
2022
Spring
2023
Autumn
2023
Spring
2024
Autumn
2024
Spring
2025
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 1. / 2024 2. / 2024 3. / 2025 4. / 2025 5. / 2025
BIELI21-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Choose all)

20
BIELI21-1002
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
BIELI21-1003
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
BIELI21-1004
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 1.5 1.5
BIELI21-1005
BASIC STUDIES

(Choose all)

30
BIELI21-1021

(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
BIELI21-1006
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
BIELI21-1009
COMMON PROFESSIONAL STUDIES

(Choose all)

101
BIELI21-1010
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
BIELI21-1022
Food technology

(Choose all)

14
8B00CX56 Food Technology Basic 4 4 4 1.3 1.3 1.3
8B00CX58 Food technology 10 10 10 3.3 3.3 3.3
BIELI21-1023
Food processes and packages

(Choose all)

15
8B00CX60 Packaging Technology 3 3 3 1 1 1
8B00BS81 Food Processes 5 5 5 2.5 2.5
8B00CX61 Automation Technology 4 4 4 1.3 1.3 1.3
8B00CX62 Biochemistry and Bioprocessing Technology 3 3 3 1.5 1.5
BIELI21-1011
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
BIELI21-1013
Food Industry Management

(Choose all)

25
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
BIELI21-1024
Project studies

(Choose ects: 10)

10 10 10 3.3 3.3 3.3
BIELI21-1025
OPTIONAL PROFESSIONAL STUDIES

(Choose ects: 20)

20
BIELI21-1026
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
BIELI21-1027
Dairy and beverage technology

(Choose all)

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
BIELI21-1028
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
BIELI21-1029
OPTIONAL PROFESSIONAL MODULE

(Choose ects: 10)

10
BIELI21-1031
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
BIELI21-1032
Automation and digitalisation

(Choose ects: 10)

10 10 5 5 2.5 2.5 1.7 1.7 1.7
BIELI21-1033
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
BIELI21-1017
Multidisciplinary working-life projects (SeAMKPro)

(Choose 0)

0
BIELI21-1034
International study exchange

(Choose 0)

0
BIELI21-1035
Entrepreneurship Studies

(Choose 0)

0
BIELI21-1018
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
KC03CE40240 Robotics 4
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
BIELI21-1019
PRACTICAL TRAINING

(Choose all)

30
8B00BI31 Practical Training 30 30 30 10 10 10
BIELI21-1030
RESEARCH AND DEVELOPMENT COMPETENCES

(Choose all)

19
8B00CX71 Research and Development Work 4 4 4 2 2
8B00CX96 Thesis 15 15 5 10 5 5 5
Total 240 64 61 74 75 30 34 36 25 44 30 51 24 15.1 15.1 12.2 12.2 9.7 18 18 9.7 7.7 7.7 22 22 10 10 10 23 28 9.7 9.7 4.7

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
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
Fluid Mechanics and Heat Transfer
Food Technology Basic
Food technology
Packaging Technology
Food Processes
Automation Technology
Biochemistry and Bioprocessing Technology
Structure of Food Chain
Sustainability of Food Chain
Food Legislation
Marketing Planning and Implementation in the Food Chain
Supply Chain Management
Acquisition and Use of Production Equipment
Cereal and Bakery Technology
Plant Products
Prepared Food Technology
Dairy Processes
Beverage Processes
Prepared Food Technology
Meat Technology, Process and Quality
Development of Meat Products
Prepared Food Technology
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
English, preparatory course
Swedish, preparatory course
Robotics
Project
Research and Development Work
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
Chemistry
Food Microbiology and Process Hygiene
Food Chemistry
Food technology
Biochemistry and Bioprocessing Technology
Structure of Food Chain
Sustainability of Food Chain
Basics of Nutrition
Meat Technology, Process and Quality
Development of Meat Products
Consumer Based Communication in Food Chain
Sustainable Food System
Research and Development Work
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
Food Plant Design
Lean Thinking
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
Chemistry
Food Chemistry
Food Technology Basic
Biochemistry and Bioprocessing Technology
Structure of Food Chain
Sustainability of Food Chain
Supply Chain Management
Prepared Food Technology
Food Development Project
Prepared Food Technology
Food Development Project
Development of Meat Products
Prepared Food Technology
Food Development Project
Robotics
Project
Sustainable Food System
Protein Production - Project
Research and Development Work
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
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
Food Development Project
Lean Thinking
Consumer Based Communication in Food Chain
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 Laboratory Works
Food Microbiology and Process Hygiene
Food technology
Structure of Food Chain
Sustainability of Food Chain
Basics of Nutrition
Industrial Management
Acquisition and Use of Production Equipment
Meat Technology, Process and Quality
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
Lean Thinking
Sustainable Food System
Protein Crops
Practical Training
Thesis
Not grouped
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral

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
Food 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
Food 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
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
Food technology
Packaging Technology
Food Processes
Biochemistry and Bioprocessing Technology
Structure of Food Chain
Sustainability of Food Chain
Food Legislation
Basics of Nutrition
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
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.

Basics of Entrepreneurship
Introduction to Project Work
Algebra and Geometry
Differential and Integral Calculus
Mechanics and Thermodynamics
Physics 2
Food technology
Automation Technology
Basics of Nutrition
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
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
Research and Development Work
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
Consumer Based Communication in Food Chain
Sustainable Food System
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

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
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
Food technology
Packaging Technology
Food Processes
Automation Technology
Biochemistry and Bioprocessing Technology
Structure of Food Chain
Sustainability of Food Chain
Food Legislation
Basics of Nutrition
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 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
3 Free-Choice Studies
English, preparatory course
Swedish, preparatory course
Robotics
Project
Consumer Based Communication in Food Chain
Sustainable Food System
Protein Crops
Protein Production - Project
4 Training
Practical Training
5 Thesis
Thesis
Not grouped

Code Name Credits (cr)
BIELI21-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Choose all)

20
BIELI21-1002
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
BIELI21-1003
Business and entrepreneurship competence

(Choose all)

5
XX00CL55 Basics of Entrepreneurship 3
XX00BE91 SeAMK Innovation Week 2
BIELI21-1004
Research and project work skills

(Choose all)

5
YPO1C2 Introduction to Research and Development 2
YPO2C3 Introduction to Project Work 3
BIELI21-1005
BASIC STUDIES

(Choose all)

30
BIELI21-1021

(Choose all)

20
8B00CZ16 Algebra and Geometry 5
8B00CZ17 Differential and Integral Calculus 5
KC03FYSI11 Mechanics and Thermodynamics 5
KC03FYSI12 Physics 2 5
BIELI21-1006
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
BIELI21-1009
COMMON PROFESSIONAL STUDIES

(Choose all)

101
BIELI21-1010
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
BIELI21-1022
Food technology

(Choose all)

14
8B00CX56 Food Technology Basic 4
8B00CX58 Food technology 10
BIELI21-1023
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
BIELI21-1011
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
BIELI21-1013
Food Industry Management

(Choose all)

25
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
BIELI21-1024
Project studies

(Choose ects: 10)

10
BIELI21-1025
OPTIONAL PROFESSIONAL STUDIES

(Choose ects: 20)

20
BIELI21-1026
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
BIELI21-1027
Dairy and beverage technology

(Choose all)

20
8B00CX69 Dairy Processes 5
8B00CX70 Beverage Processes 5
8B00CY39 Prepared Food Technology 5
8B00CX68 Food Development Project 5
BIELI21-1028
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
BIELI21-1029
OPTIONAL PROFESSIONAL MODULE

(Choose ects: 10)

10
BIELI21-1031
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
BIELI21-1032
Automation and digitalisation

(Choose ects: 10)

10
BIELI21-1033
Process development in food industry

(Choose all)

10
8B00CY02 Food Plant Design 5
8B00CY03 Lean Thinking 5
BIELI21-1017
Multidisciplinary working-life projects (SeAMKPro)

(Choose 0)

0
BIELI21-1034
International study exchange

(Choose 0)

0
BIELI21-1035
Entrepreneurship Studies

(Choose 0)

0
BIELI21-1018
FREE CHOICE 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
8B00CG67 Sustainable Food System 5
9A00CI30 Protein Crops 5
9A00CL17 Protein Production - Project 5
BIELI21-1019
PRACTICAL TRAINING

(Choose all)

30
8B00BI31 Practical Training 30
BIELI21-1030
RESEARCH AND DEVELOPMENT COMPETENCES

(Choose all)

19
8B00CX71 Research and Development Work 4
8B00CX96 Thesis 15