Study Guide

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.

The studies of multi-modal students are organized as a combination of contact and distance learning periods. The contact periods are mainly every few weeks from Thursday to Saturday. There are three contact study periods during the autumn semester and four during the spring semester. In between these, there are distance study periods with time-bound online teaching. The online lectures of the distance periods are aimed to be recorded. Additionally, alternative laboratory group teaching can be arranged on Tuesday or Wednesday of the contact week.

Some of the courses are carried out in collaboration with Satakunta University of Applied Sciences (SAMK). SAMK students participate in these courses, and correspondingly, students from Seinäjoki University of Applied Sciences participate in a few of SAMK's online courses.

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.