Study Guide

Descriptions

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

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

Engineers in food processing and biotechnology work in key positions in related industry. Graduated from the programme may work as supervisors, in quality control, in product development or design in the food industry and services. The key food sectors are meat, ready-to-eat, bakery, confectionery, dairy and beverage industries. There are possible positions in inspection, supervision and teaching in both municipalities and governmental bodies. These studies are also a base for entrepreneurship.
Typical positions for Food Processing and Biotechnology engineers are supervisors, product developers, production designers, production supervisors, health inspectors, quality controllers, product managers, product development managers, or production managers. Most industrial positions require skills in automation and digitalisation. The job situation for engineers is stable and the future looks bright.

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

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

A variety of teaching methods are used in the programme to support students' professional development, readiness for work and professional expertise. Students work in small groups, listen to lectures by experts, work in the laboratory, visit various companies, do assignments and have practical training. The contact periods, as a rule, are every few weeks from Thursday to Saturday. Between contact periods, there are potentially online readings of courses, which ones will be recorded.

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.