Bachelor of Engineering, Food Processing and Biotechnology
Name of the Degree Programme
Degree Programme in Food Processing and Biotechnology (In Finnish)
Field of study
Engineering, manufacturing and construction
The classification of the educational field is based on the international ISCED classification used by the Ministry of Education and Culture.
Specialisations
No specialisation lines.
Qualification awarded
Bachelor of Engineering
Level of qualification
The degree programme leads to a higher education degree which is a first cycle Bachelor-level degree in the European Higher Education Area (EHEA). According to the eight-level classification of the European Qualifications Framework (EQF) and National Qualifications Framework (NQF), the degree represents level 6.
The description of the level of the Degree is included in the Statute, at
http://www.finlex.fi/fi/laki/alkup/2017/20170120
Specific admission requirements
Eligibility for studies at a university of applied sciences is stipulated in the Universities of Applied Sciences Act 932/2014.
The selection criteria are specified in the data of the Degree Programme at www.opintopolku.fi and www.seamk.fi/haku
On the websites, application and instructions are in Finnish language for the degree programmes taught in Finnish.
Qualification requirements and regulations (incl. graduation requirements)
Please see the Degree Regulations of Seinäjoki University of Applied Sciences.
Examination regulations, assessment and grading
The assessment scale of 1 to 5 was prepared in accordance with the scale below. It is also used assess competencies based on prior learning.
Please see the Degree Regulations of Seinäjoki University of Applied Sciences.
Link
Structure of the studies
In accordance with the Universities of Applied Sciences Act, the studies in the Food Processing and Biotechnology Degree Programme (240 ECTS) consist of basic studies, vocational studies (30 ECTS), internships promoting professional skills (30 ECTS), elective studies (10 ECTS), and a final thesis (15 ECTS). The extent of the annual studies is 60 ECTS. The recommended time to complete the programme is four years.
Studies are divided into themes each academic year, as follows:
- first year: scientific knowledge and learning chemical and microbiological laboratory skills and hygienic working practices
- second year: process management, life-oriented project studies
- third year: know-how in production and quality, professional internship
- fourth year: the year of development, know-how in production and quality deepens, thesis
In addition, Seinäjoki University of Applied Sciences offers free-choice studies e.g. alternative studies in the own degree programme and courses offered in other degree programmes and on CampusOnline can be selected.
The extent of the thesis is 15 ECTS. The aim of writing the thesis is to show the student’s knowledge in the profession through a certain research topic. The student chooses the thesis topic according to his/hers interests, career plan and employment goal.
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.
Students have the opportunity to include multidisciplinary, working life-oriented project studies in their personal curricula (FramiPro).
Profile of the programme
Teaching in the Food Processing and Biotechnology Degree Programme is based on the natural scientific applications and the integration of natural science competences with modern engineering. The Alternative Advanced Studies in the Degree Programme (30 ECTS) deepen the student's competence in cereal and plant technology, dairy and beverage technology, or meat technology including hygienic design, automation or process development in the food industry. Advanced studies are selected during the second study year.
The biotech and food process industries are quickly globalising, and they are also internationally competitive. The food processing industry in Finland is the most competitive of all industry branches in Finland. Finnish expertise in the field is among the best in the world, and the industry will continue in Finland despite globalization activities in production.
Generic and subject specifc competences
Competencies are extensive knowledge entities, or combinations of the individual’s knowledge, skills, and attitudes. They describe qualifications, performance potential, and the ability to cope with professional duties.
Common/general competencies are fields of know-how common to different Degree Programmes, but their special characteristics and importance may vary between professions and work assignments. General competencies form the basis for professional activities, cooperation, and the development of expertise. According to Arene’s (Rectors' Conference of Finnish Universities of Applied Sciences) recommendations, general competencies include learning skills, ethical competence, cooperation skills, innovation skills, and internationalization skills. In addition to the above-mentioned competencies, entrepreneurial skills and quality management skills are emphasized in the degree studies of SeAMK as competencies common to all.
Degree programme-specific competencies form the basis for the development of the student’s professional expertise.
Pedagogical approach and learning environment
The constructivist theory of learning emphasises the active role of students and their own experiences in their education, which helps them to understand what is being taught. The teacher acts as facilitator of the learning process.
Characteristics of learning:
1. Students set their own learning objectives, e.g. Personal Study Plan.
2. The information to be learned is connected to students' world of experiences, work and working environment.
3. Open communication between the students and teacher is nurtured to deepen the understanding of the information to be learned and to evaluate learning experiences.
4. The process of learning is emphasised in the studies, not merely objectives and contents.
5. Together with the teachers, students monitor and evaluate their own learning and the learning of their peers. Learning is systematically developed based on feedback. The feedback is discussed together with the students, and they lead the development of the learning situations.
Teaching involves the use of various topic-related, applied methods. The variety of teaching methods is used in the programmes to support students' professional development, readiness for the working world and professional expertise. Students attend lectures, engage in independent information acquisition, work in projects, work online, do practical assignments and exercises, and participate in co-operative learning.
Specific arrangements for recognition of prior learning (RPL)
The RPL procedure means the identification and recognition of the student’s previously acquired learning. The student has the opportunity to apply for the recognition of their competencies if the competencies correspond to the learning goals of the Degree Programme. The identification process is closely connected with the preparation of the student’s personal curriculum and is updated during personal counselling discussions.
The identification and recognition practices are presented in the RPL Instruction of SeAMK. It specifies how recognition of competencies is applied for, how the application is processed, and how the student is informed of it. The instruction lists the RPL contact persons of each Degree Programme, who counsel students on matters related to the process.
In the assessment of prior learning, for example the following evidence is used:
– certificates on training programmes with similar content and other training programmes
– testimonials and further clarifications by an employer
– interviews of the student
– written and oral exams or reports
– functional or written assignments or other evidence
– presentations, portfolios
The final project/thesis and the Maturity Test cannot be submitted to the RPL procedure.
Within a degree program, responsible for RPL are the head of the department, the student adviser, and when needed, the teacher of the course in question. Their task is to inform the student of the recognition and assessment process, to discuss the Personal Study Plan with the student, and to guide the student in the demonstration of prior learning.
Project studies and the final thesis are not a part of RPL.
According to the degree regulation, prior learning of a subject expires in ten years.
Assessment is course-specific, defined by the teacher in question. Assessment methods are an exam (written or oral), practical work, a laboratory test, a field test or equivalent.
Work-based learning and work placements
The Food Processing and Biotechnology degree programme includes one internship (5 months) in the spring of the third study year. In the spring of the second study year, the project studies can be completed either as a variety of assignments in the laboratories of the School of Food and Agriculture or alternatively in food related companies.
The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.
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.
Internationalization
Each student has the possibility to study in our international partners’ higher education institutions. This is also actively encouraged.
The international exchange students study together with Finnish students. The courses can be implemented in part or in full in English. Some of the courses are co-implemented with the Degree Programme in Agri-Food Engineering. The international and multicultural perspective and vision are centrally included in the study modules. The requirements and contents of the degree programme are internationally comparable and international teaching materials are being used in the courses.
Access to further studies
After three years of work experience, the student will be eligible for further studies for a Master’s Degree in the field in question.
Graduation requirements
Please see the Degree Regulations of Seinäjoki University of Applied Sciences and instructions for graduates at Intra.
Mode of study
Studying is a full-time with young student education.
Head of degree programme
Mr Jarmo Alarinta, 040 830 2450, jarmo.alarinta(at)seamk.fi
Student counsellor
Mrs Sarita Ventelä, GSM +358 40 680 7640, email: sarita.ventela(at)seamk.fi
Mrs Eija Putula-Hautala, GSM +358 40 830 3953, e-mail: eija.putula-hautala(at)seamk.fi
Coordination of Practical Training
Mr Matti-Pekka Pasto, GSM +358 40 868 0100, e-mail: matti-pekka.pasto(at)seamk.fi
Coordination of international mobility
Tiina Välimäki, 040-830 4127, tiina.valimaki(at)seamk.fi, Coordinator, Outgoing student exchanges to Europe
Maria Loukola, 040-830 2240, maria.loukola(at)seamk.fi, Coordinator, Incoming and outgoing student exchanges outside Europe
Student services
Tel. +358 20 124 5055, studentservices@seamk.fi
Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Degree Programme in Food Processing and Biotechnology, Part-time studies
Degree Programme in Food Processing and Biotechnology, Part-time studies
Degree Programme in Food Processing and Biotechnology, Part-time studies
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Sari Rimpelä
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
The purpose of the course is to advance students' mathematical skills.
Content
- Basic calculations
- Fractions
- Powerand roots
- Equations
- Percentages
- Trigonometric functions
- Area and volume of plane figures
- Functions
- Financial calculations
Materials
Material distributed by the lecturer.
Teaching methods
- Lectures and assignments
- Approved midterm exams
Completion alternatives
Students may complete the course by taking a test given at the beginning of the course. Fifty per cent of the test must be passed to receive full credit for the course
Student workload
Total work load of the course:135 h
- of which scheduled studies: 50h
- of which autonomous studies: 85 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows basic skills of matematics, percentage calculations and to calculate the asked part volumes or areas from the geometry investing in given diagrams.
Assessment criteria, good (3)
The student can well extent the basic concepts and methods of algebra and geometry, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
The student can very well extent the basic concepts and methods of algebra and geometry, and is able to apply them to usual problems. The student can solve problems using mathematical skills
Assessment methods and criteria
Written examination (midterm examinations )
Qualifications
No previous studies are required
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
Virtual proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Sari Rimpelä
Student groups
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Objective
The purpose of the course is to advance students' mathematical skills.
Content
- Basic calculations
- Fractions
- Powerand roots
- Equations
- Percentages
- Trigonometric functions
- Area and volume of plane figures
- Functions
- Financial calculations
Materials
Material distributed by the lecturer
Teaching methods
- Lectures and assignments
- Online-teaching
Completion alternatives
Students may complete the course by taking a test given at the beginning of the course. Fifty per cent of the test must be passed to receive full credit for the course.
Student workload
Total work load of the course:135 h
- of which scheduled studies:20 h
- of which autonomous studies: 115 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows basic skills of matematics, percentage calculations and to calculate the asked part volumes or areas from the geometry investing in given diagrams.
Assessment criteria, good (3)
The student can well extent the basic concepts and methods of algebra and geometry, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
The student can very well extent the basic concepts and methods of algebra and geometry, and is able to apply them to usual problems. The student can solve problems using mathematical skills
Assessment methods and criteria
Written examination
Qualifications
No previous studies are required
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
4 op
Virtual proportion (cr)
1 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ismo Tupamäki
Student groups
-
BIELI22
Objective
Upon completion of the course, students will be able: explain basic understanding of automated systems, identify common sensors in the automation of components and where such sensors can be, organize PLC and how it can be used in systems control units. Be able to determine the structure of process automation and be able to identify instruments and systems used in process automation, such as control rooms, control instruments and channels in the process industry. Student know the graphic symbols used in process automation and be able to write a simple program code. The student knows basic skills of robotics.
Content
Differences between the automation of components and the automation of processes, Controls and adjustments, Common sensors used in the automation of components, relay controls, automated systems, PLCs and how to programme them. Basic elements of robotics.
Automation systems and their hierarchical levels. Adjustment and control circuits. Control room software. Stages and instruments in automation projects. Structured program descriptions and program structure, sequence, choice, loop, subroutines calling a simple programming and documentation.
Materials
- Lecturer's material
- Lecture demonstrations
- Exercises
- Product and programming manuals
Teaching methods
Lectures, - Demonstrations, - Exercises, - Group work in the laboratory
Student workload
Will be announced at the beginning of the course
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of topics and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Weekly exercises and exam
Qualifications
ICT Skills
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 26.05.2024
Credits
4 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ismo Tupamäki
Student groups
-
MBIELI22
Objective
Upon completion of the course, students will be able: explain basic understanding of automated systems, identify common sensors in the automation of components and where such sensors can be, organize PLC and how it can be used in systems control units. Be able to determine the structure of process automation and be able to identify instruments and systems used in process automation, such as control rooms, control instruments and channels in the process industry. Student know the graphic symbols used in process automation and be able to write a simple program code. The student knows basic skills of robotics.
Content
Differences between the automation of components and the automation of processes, Controls and adjustments, Common sensors used in the automation of components, relay controls, automated systems, PLCs and how to programme them. Basic elements of robotics.
Automation systems and their hierarchical levels. Adjustment and control circuits. Control room software. Stages and instruments in automation projects. Structured program descriptions and program structure, sequence, choice, loop, subroutines calling a simple programming and documentation.
Materials
- Lecturer's material
- Lecture demonstrations
- Exercises
- Product and programming manuals
Teaching methods
Lectures, - Demonstrations, - Exercises, - Group work in the laboratory
Student workload
Will be announced at the beginning of the course
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of topics and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Weekly exercises and exam
Qualifications
ICT Skills
Enrollment
17.04.2023 - 11.10.2023
Timing
23.10.2023 - 15.12.2023
Credits
3 op
Virtual proportion (cr)
2.5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Terhi Junkkari
Student groups
-
BIELI22
Objective
Upon completion of the course, the student will be able to explain the structures of the most important biomolecules (nucleotides, proteins, lipids and carbohydrates) and understands their significance for living cells. The student will be able to list the most important biotechnological manufacturing processes, related equipment, measurements as well as pre- and post-processing methods. The student will be able to calculate descriptive parameters describing product formation and nutrient consumption. In addition, the student will be able to use his knowledge while planning biotechnical processes and products.
Content
Basics of biochemistry
-structure and functions of cells, and the role of biomolecules in cell function
-metabolism, protein synthesis, enzyme activity
-the most important biochemical laboratory analyzes
Fundamentals of bioprocess engineering
-cells as production facilities
-practical applications
-specific issues in biotechnology
Materials
Recommended or Required Reading
Clarke, Kim Gail. (2013). Bioprocess Engineering - An Introductory Engineering and Life Science Approach. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpBEAIELS6/bioprocess-engineering/bioprocess-engineering
e-book: Jyrki Heino ja Matti Vuento (2020). Biokemia ja solubiologia. Sanoma Pro Oy.
Ilari Suominen, Kari Haajanen, Raimo Pärssinen (2012). Biogeeni - Ammatillista biokemiaa ja geenitekniikkaa. Opetushallitus. Helsinki. ISBN 978-952-13-4952-2
Aittomäki, Eerikäinen, Leisola, Ojamo, Suominen ja von Weymarn (2002). Bioprosessitekniikka. WSOY. Porvoo
Teaching methods
Lectures, assignments
Student workload
Total work load of the course: 80 h
- of which scheduled studies: 20 h
- of which autonomous studies: 60 h
Further information
Learning Outcomes
Upon completion of the course, the student will
- be able to explain the structures of the most important biomolecyles (DNA, RNA, proteins, lipids and carbohydrates) and understands their significance for living cells
- be able to use his knowledge while planning biotechnical processes and products
- be able to list the most important biotechnological manufacturing processes, related equipment, measurements, pre- and post-processing methods
- is able to calculate descriptive parameters describing growth, product formation and nutrient consumption
Prerequisites / Recommended Optional Courses
Microbiology, Inorganic and orcanic chemistry
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Assessment methods and criteria
Mode of Delivery / Planned Learning Activities and Teaching Methods
Exam and assignments
Assessment criteria, good (3)
Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Chemistry
Food microbiology and process hygiene
Enrollment
17.04.2023 - 11.10.2023
Timing
23.10.2023 - 15.12.2023
Credits
3 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Terhi Junkkari
Student groups
-
MBIELI22
-
ELIKE23
Objective
Upon completion of the course, the student will be able to explain the structures of the most important biomolecules (nucleotides, proteins, lipids and carbohydrates) and understands their significance for living cells. The student will be able to list the most important biotechnological manufacturing processes, related equipment, measurements as well as pre- and post-processing methods. The student will be able to calculate descriptive parameters describing product formation and nutrient consumption. In addition, the student will be able to use his knowledge while planning biotechnical processes and products.
Content
Basics of biochemistry
-structure and functions of cells, and the role of biomolecules in cell function
-metabolism, protein synthesis, enzyme activity
-the most important biochemical laboratory analyzes
Fundamentals of bioprocess engineering
-cells as production facilities
-practical applications
-specific issues in biotechnology
Materials
Recommended or Required Reading
Clarke, Kim Gail. (2013). Bioprocess Engineering - An Introductory Engineering and Life Science Approach. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpBEAIELS6/bioprocess-engineering/bioprocess-engineering
e-book: Jyrki Heino ja Matti Vuento (2020). Biokemia ja solubiologia. Sanoma Pro Oy.
Ilari Suominen, Kari Haajanen, Raimo Pärssinen (2012). Biogeeni - Ammatillista biokemiaa ja geenitekniikkaa. Opetushallitus. Helsinki. ISBN 978-952-13-4952-2
Aittomäki, Eerikäinen, Leisola, Ojamo, Suominen ja von Weymarn (2002). Bioprosessitekniikka. WSOY. Porvoo
Teaching methods
Lectures (partly online), assignments
Student workload
Total work load of the course: 80 h
- of which scheduled studies: 10 h
- of which autonomous studies:70 h
Further information
Learning Outcomes
Upon completion of the course, the student will
- be able to explain the structures of the most important biomolecyles (DNA, RNA, proteins, lipids and carbohydrates) and understands their significance for living cells
- be able to use his knowledge while planning biotechnical processes and products
- be able to list the most important biotechnological manufacturing processes, related equipment, measurements, pre- and post-processing methods
- is able to calculate descriptive parameters describing growth, product formation and nutrient consumption
Prerequisites / Recommended Optional Courses
Microbiology, Inorganic and orcanic chemistry
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Assessment methods and criteria
Mode of Delivery / Planned Learning Activities and Teaching Methods
Exam and assignments
Assessment criteria, good (3)
Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Chemistry
Food microbiology and process hygiene
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Heikki Kokkonen
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
Professional part (5 ects):
Upon completion of the course, students will be able to define the derivative and integral for one-variable functions. They will be competent in derivating and integrating the more common mathematical functions and calculating definite integrals and applying their knowledge to common applications. Students will also be capable of calculation tools to solve problems in one-variable differential and integral calculus and be able to solve simple differential equations. They will also apply this knowledge in their Professional Studies and working world.
Content
Professional part (5 ects):
- Definition of one-variable derivative and integral
- Polynomials: derivation and integration
- Composite functions: derivation and integration
- Tangent of a curve
- Extreme values
- Definite integral
- Area and volume
- Small differentials
- Concept of a differential equation
- separate differential equation
- first and second order linear differential equation
- Applications in engineering
Materials
The learning material is in the moodle
Teaching methods
Lectures and independent work
Student workload
Lectures 45 h and independent work 90 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students are able to form the polynomial function of the first and second degree in practical situations. The student is able to derive the polynomial and determine the largest and lowest value of the function with a closed interval. Students are able to integrate the polynomial and calculate the specified integral and apply them to the simplest practical situations.
Assessment criteria, good (3)
In addition to the above criteria, the student is able to derive the combined function and apply this to instantaneous growth rates. The student mastered simple differential equations and uses them for kinematics problems.
Assessment criteria, excellent (5)
In addition to the above criteria, the student is able to apply the derivate, integral and differential equations to practical problems such as solving extreme value problems, general determination of volume, and solving problems that require kinematics.
Assessment methods and criteria
exam
Qualifications
No previous studies are required
Enrollment
13.11.2023 - 17.01.2024
Timing
16.02.2024 - 28.04.2024
Credits
2 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
Upon completion of the course students will learn the more important legislation pertaining to the food industry, they can find and know how to use collections of laws, decrees and instructions.
Content
Legislation and regulation in food industry
Materials
- Finlex, Ruokavirasto.
Teaching methods
Online-lectures, assignments and tasks
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 54 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Student will be able to obtain information on food legislation.
Assessment criteria, good (3)
Student will be able to obtain information on food legislation extensive. The student is able to combine their knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
Student will be able to obtain information on food legislation extensive. The student has demonstrated the ability to applying what he has learned.
Assessment methods and criteria
Course assigments
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
- Sarita Ventelä
Scheduling groups
- Pienryhmä 1 (Size: 0. Open UAS: 0.)
- Pienryhmä 2 (Size: 0. Open UAS: 0.)
Student groups
-
BIELI22
Education groups
- Small group 1
- Small group 2
Objective
After completing the course, the student is able to define the chemical structures, the main chemical and functional properties and the role of the main food ingredients in foods. The student is able to name the chemical bonds of sugars, starch, proteins and fats in foods and explain their significance for food properties. The student is able to identify the chemical reactions of the main nutrients and deduce their behavior during food processing and storage, as well as the importance of water for food preservation and chemical reactions. The student is able to analyze the most important nutrient concentrations in foods and to report and draw conclusions from the results of chemical analysis.
Content
Carbohydrate
Fats
Proteins and enzymes
Functional foods
Additives and contaminants
Food analytics
Sensory evaluation
Materials
Material shared in Moodle by the teacher
Teaching methods
Theoretica lectures, exercises and laboratory practices
Student workload
Total amount of student work 135h
Theoretical lectures 30h
Laboratory pactices 5x4h
Rest independent work
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Assessment methods and criteria
Exam of theoretical part (60%) +
Laboratory working skills, incl. reporting (40%)
Qualifications
Chemistry / Chemistry in food chain
Food microbiology and process hygiene
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
4 - 7
Virtual proportion (cr)
0.5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
- Gun Wirtanen
Scheduling groups
- Pienryhmä 1 (Size: 16. Open UAS: 0.)
- Pienryhmä 2 (Size: 16. Open UAS: 0.)
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Education groups
- Small group 1
- Small group 2
Objective
The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.
Content
Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples
Materials
Book: Sojakka, K. & Välimäki, M.-L., 2011. Ammatillinen Mikrobiologia, Juvenes Print: Tampere, 306 s. ISBN 978-952-13-4723-8. (2. painos on julkaistu 2020)
Lecture handouts
Teaching methods
Lectures, making a presentation and critical review of another presentation as group works, laboratory exercises with reports
Theory lessons and exam as F2F teaching. Group presentations are given online (Moodle channel).
Student workload
Total work load of the course: 189 h
- of which scheduled studies: 74 h (theory 44 h ja laboratory work 30 h)
- of which autonomous studies: 115 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.
Assessment criteria, good (3)
The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.
Assessment criteria, excellent (5)
The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.
Qualifications
No previous studies are required.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
4 - 7
Virtual proportion (cr)
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
- Gun Wirtanen
Scheduling groups
- Pienryhmä 1: Lähialue (Size: 16. Open UAS: 0.)
- Pienryhmä 2: Pitkämatka (Size: 16. Open UAS: 0.)
Student groups
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Education groups
- Small group 1
- Small group 2
Objective
The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.
Content
Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples
Materials
Book: Sojakka, K. & Välimäki, M.-L., 2011. Ammatillinen Mikrobiologia, Juvenes Print: Tampere, 306 s. ISBN 978-952-13-4723-8. (2. painos on julkaistu 2020)
Lecture handouts
Teaching methods
Lectures, making a presentation and critical review of another presentation as group works, laboratory exercises with reports
Theory lessons, presentations and exam as online teaching
Student workload
Total work load of the course: 189 h
- of which scheduled studies: 66 h (theory 36 h ja laboratory work 30 h)
- of which autonomous studies: 123 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.
Assessment criteria, good (3)
The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.
Assessment criteria, excellent (5)
The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.
Qualifications
No previous studies are required.
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 19.11.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Scheduling groups
- Pienryhmä 1 (Size: 50. Open UAS: 0.)
- Pienryhmä 2 (Size: 50. Open UAS: 0.)
Student groups
-
BIELI21
Education groups
- Small group 1
- Small group 2
Objective
Upon completion of the course, the student will
- be able to name the most important processes in the food industry
- be able to assess the stability of the factors affecting food
- be able to develop food preservation methods in the industrial food processes.
- be able to assess the effects of process phases on the product quality
- be able to understand from the point of view of of the importance of the reducing of process phases from the point of view of the quality of the foods and economic profitability.
Content
Ambient-temperature processing
- size reduction
- mixing and forming
- separation and concentration of food components
- irradiation
- high-pressure processing
- minimal processing
Processing bu application of heat
- blanching
- pasteurisation
- heat sterilisation
- evaporation and distillation
- dehydration
- baking and roasting
- frying
Processing by removal of heat
- chilling
- freezing
- freeze drying
Post-processing operations
- coating
- packaging
Materials
Fellows, P. J.. Food processing technology: Principles and practice. Woodhead Publishing.
Materials distributed in lectures
Teaching methods
Lectures, assignments, laboratory practicals
Student workload
Total work load of the course: 135 h
-Scheduled studies 32h
-Laboratory exercises 12h
-Self studies 91h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of unit operations of food processing, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Lectures, assignments, laboratory practicals
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to some problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Food Technology
Food safety and microbiology / Food microbiology and process hygiene
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 04.12.2023
Credits
5 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Scheduling groups
- Lähialue (Size: 50. Open UAS: 0.)
- Pitkä matka (Size: 50. Open UAS: 0.)
Student groups
-
MBIELI22
-
ELIKE23
Education groups
- Short travel
- Long travel
Objective
Upon completion of the course, the student will
- be able to name the most important processes in the food industry
- be able to assess the stability of the factors affecting food
- be able to develop food preservation methods in the industrial food processes.
- be able to assess the effects of process phases on the product quality
- be able to understand from the point of view of of the importance of the reducing of process phases from the point of view of the quality of the foods and economic profitability.
Content
Ambient-temperature processing
- size reduction
- mixing and forming
- separation and concentration of food components
- irradiation
- high-pressure processing
- minimal processing
Processing bu application of heat
- blanching
- pasteurisation
- heat sterilisation
- evaporation and distillation
- dehydration
- baking and roasting
- frying
Processing by removal of heat
- chilling
- freezing
- freeze drying
Post-processing operations
- coating
- packaging
Materials
Food processing technology, P.J. Fellows
materials distributed in lectures
Teaching methods
Lectures, assignments, laboratory practicals
Student workload
Total work load of the course: 135 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of unit operations of food processing, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Lectures, assignments, laboratory practicals
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to some problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Food Technology
Food safety and microbiology / Food microbiology and process hygiene
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
10 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Saari
- Merja Kyntäjä
- Matti-Pekka Pasto
Student groups
-
BIELI22
Objective
Students are able to define the specific characteristics of dairy, meat, cereal and vegetable products as raw materials and the possibilities of utilizing different components.
Students are able to define the main methods of production of dairy, meat, cereal and vegetable products
Content
Composition of raw materials and Quality factors
Manufacture of sour milk products, ice cream, cheeses, butter and spreads
Basic processes of slaughter, meat cutting, meat processing and production of meat products
Grinding, general baking processes, cereal-based feed
Different treatments of vegetables
Materials
Bylund, G. (2022). Dairy Processing Handbook. Tetra Pak. https://dairyprocessinghandbook.tetrapak.com/
Jongen, W.. (2002). Fruit and Vegetable Processing - Improving Quality.
Salovaara, H., Ignatius, A., Jussila, A., Hurri-Martikainen, M. (2017). Leivonnan teknologia: Ruokaleipä. Suomen Leipuriliitto ry.
Puolanne, E. (2019). Elintarvikkeet ja niiden valmistusprosessit: liha ja lihavalmisteet
Lecturer's material
Teaching methods
Lessons
eLearning
Completion alternatives
Book exam
Student workload
Total work load of the course: 270 h
- of which scheduled studies: 100 h
- of which autonomous studies: 170 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.
Assessment criteria, good (3)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject.
Assessment criteria, excellent (5)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Assignments and exams
Qualifications
Food Microbiology and Process Hygiene
Food technology basic
Food Chemistry
Enrollment
17.04.2023 - 17.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
10 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Saari
- Merja Kyntäjä
- Matti-Pekka Pasto
Student groups
-
MBIELI22
Objective
Students are able to define the specific characteristics of dairy, meat, cereal and vegetable products as raw materials and the possibilities of utilizing different components.
Students are able to define the main methods of production of dairy, meat, cereal and vegetable products
Content
Composition of raw materials and Quality factors
Manufacture of sour milk products, ice cream, cheeses, butter and spreads
Basic processes of slaughter, meat cutting, meat processing and production of meat products
Grinding, general baking processes, cereal-based feed
Different treatments of vegetables
Materials
Bylund, G. (2022). Dairy Processing Handbook. Tetra Pak. https://dairyprocessinghandbook.tetrapak.com/
Jongen, W.. (2002). Fruit and Vegetable Processing - Improving Quality.
Salovaara, H., Ignatius, A., Jussila, A., Hurri-Martikainen, M. (2017). Leivonnan teknologia: Ruokaleipä. Suomen Leipuriliitto ry.
Lecturer's material
Teaching methods
Lessons
eLearning
Completion alternatives
Book exam
Student workload
Total work load of the course: 270 h
- of which scheduled studies: 100 h
- of which autonomous studies: 170 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.
Assessment criteria, good (3)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject.
Assessment criteria, excellent (5)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Assignments and exams
Qualifications
Food Microbiology and Process Hygiene
Food technology basic
Food Chemistry
Enrollment
30.10.2023 - 12.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Juuso Kumpulainen
- Merja Kyntäjä
- Matti-Pekka Pasto
Scheduling groups
- Pienryhmä 1 (Size: 0. Open UAS: 0.)
- Pienryhmä 2 (Size: 0. Open UAS: 0.)
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Education groups
- Small group 1
- Small group 2
Objective
The student is able to identify and interpret basic phenomena from food production processes
The student is able to give examples of processing methods in the food industry
Content
Learning phenomena in food technology through experimental work.
- bread and cake baking
- manufacture of meat products
- manufacture of cream cheese
- making yogurt
- juice production
Materials
Lecturer's material
Teaching methods
Lectures, tasks and pilot plan exercises
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 108 h
- of which scheduled studies: 40 h
- of which autonomous studies: 68 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has presented the given assignments in the course. The student knows and understands to a basic concepts and methods of topics and is able to apply them to usual problems.
Assessment criteria, good (3)
The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to a variety of different problems. The student is able to find new meanings when applying what they have learned.
Assessment criteria, excellent (5)
The student has presented actively the given assignments in the course. The student is familiar with the concepts and methods of topics and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment methods and criteria
Presence in the trainings, and quality of the reporting.
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 15.10.2023
Credits
2 op
Virtual proportion (cr)
1 op
Teaching languages
- Finnish
- English
Degree programmes
- Degree Programme in Food and Hospitality
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Erja Heikkilä
Student groups
-
RESTO23Bachelor of Hospitality Management, Full-time studies
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
The student will have a good knowledge of English standard language. He/she can use field related basic vocabulary in his/her studies in oral and written communication.
He /she can manage his/her learning both in oral and written communication
Content
Basic grammar; theory and assignments
General and field related vocabulary assignments.
Materials
Moodle-material
Teaching methods
Contact classes (+hybride) and virtual self studies in Moodle
Exam schedules
Level test at the beginning of the academic year, students invited to the course based on the test.
Completion alternatives
Equal course for example via Campus Online
Student workload
10 h classes, other work load virtual self studies
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
Approved: Students participate actively in contact classes (80 %) and complete all given assignments. They can use basic structures and limited vocabulary in spoken and written communication and they understand slow and clear speech and simple field-related texts. They manage reasonably well in familiar everyday situations. Their pronunciation is understandable.
Failed:Required excercises are not done
Assessment methods and criteria
Active attendance, returned assignments , assessment : pass /fail
Qualifications
No previous studies required.
Course is recommended to the students, who fail the level test or pass it with T1 .
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
3 op
Virtual proportion (cr)
1.5 op
Teaching languages
- Finnish
- English
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Erja Heikkilä
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
The student is able to communicate in English both orally and in writing in work-related communication situations. The student can discuss matters related to their field and workplace, and enhance their knowledge of the field using English-language articles and other source materials.
The student:
- Can introduce oneself, his/her education, and work experience.
- Handles job application situations.
- Can write work-related messages and cope with oral communication situations.
- Masters polite expressions and everyday speech situations.
- Is familiar with basic terminology in their field.
Content
- Introducing oneself and discussing studies
- Job searching
- Polite phrases and small talk
- Written and oral communication in the workplace, e.g., phone, email, counseling, presenting one's own field of expertise
- Professional texts in one's own field
Materials
Moodle -material
Supplementary reading: Engineer your English, Way to Go etc
Teaching methods
Classes (hybride), oral and written exercises, independent virtual studies
Exam schedules
Written test(s)
Oral tests (interview, presentation)
Completion alternatives
Identification of prior learning (oral/written)
Student workload
ca 24 h classes, other work load independent virtual studies
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student uses simple structures and limited vocabulary in their communication, but errors hinder understanding. Understands slow and clear speech and relatively straightforward professional texts. Manages adequately in predictable work-related situations. Pronunciation shows influence from other languages. European Framework of Reference skill level B1.
Assessment criteria, good (3)
The student uses basic structures in communication almost flawlessly and employs professional basic vocabulary understandably. The student copes moderately well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference skill level B1/B2.
Assessment criteria, excellent (5)
The student uses almost flawless, varied structures and an extensive professional vocabulary in communication. They are active and independently and fluently navigate written and oral work-related situations. Pronunciation is native-like. European Framework of Reference skill level B2.
Assessment methods and criteria
Assessment based on active attendance, oral and written assignments, oral and written tests
Qualifications
Mastery of key structures and general vocabulary in the English language.
Previous English language studies at the secondary level are required.
Further information
Minimum attendance requirement of 50% of contact hours. Supervised exam.
Enrollment
10.04.2023 - 06.09.2023
Timing
11.09.2023 - 10.12.2023
Credits
3 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
- English
Degree programmes
- Degree Programme in Food and Hospitality
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Erja Heikkilä
Student groups
-
MRESTO23Degree Programme in Food and Hospitality, Part-time studies
Objective
The student is able to communicate in English both orally and in writing in work-related communication situations. The student can discuss matters related to their field and workplace, and enhance their knowledge of the field using English-language articles and other source materials.
The student:
- Can introduce oneself, his/her education, and work experience.
- Handles job application situations.
- Can write work-related messages and cope with oral communication situations.
- Masters polite expressions and everyday speech situations.
- Is familiar with basic terminology in their field.
Content
- Introducing oneself and discussing studies
- Job searching
- Polite phrases and small talk
- Written and oral communication in the workplace, e.g., phone, email, counseling, presenting one's own field of expertise
- Professional texts in one's own field
Materials
Material in Moodle.
Supplementary reading: Engineer your English, Way to Go
Teaching methods
Classes together (hybridi), spoken and written exercises, independent virtual studies in Moodle
Completion alternatives
Identification of prior learning ( oral /written)
Student workload
20 language classes, other work load independent studies in Moodle
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student uses simple structures and limited vocabulary in their communication, but errors hinder understanding. Understands slow and clear speech and relatively straightforward professional texts. Manages adequately in predictable work-related situations. Pronunciation shows influence from other languages. European Framework of Reference skill level B1.
Assessment criteria, good (3)
The student uses basic structures in communication almost flawlessly and employs professional basic vocabulary understandably. The student copes moderately well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference skill level B1/B2.
Assessment criteria, excellent (5)
The student uses almost flawless, varied structures and an extensive professional vocabulary in communication. They are active and independently and fluently navigate written and oral work-related situations. Pronunciation is native-like. European Framework of Reference skill level B2.
Assessment methods and criteria
Assessment based on active attendance, oral and written assignments, oral and written tests
Written test
Spoken tests (interview, presentation)
Qualifications
Mastery of key structures and general vocabulary in the English language.
Previous English language studies at the secondary level are required.
Further information
Minimum attendance requirement of 50% of contact hours. Supervised exam.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Christopher Hudson
Student groups
-
BIELI22
Objective
Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication
Content
Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations
Materials
Moodle material
Web-based literature
Academic journals
Teaching methods
Independent study
Written an spoken assignments
Peer assessment
Student workload
81 hours
Further information
80% attendance of class or grade affected.
50% minimum
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.
Assessment criteria, good (3)
The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..
Assessment criteria, excellent (5)
The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2
Assessment methods and criteria
Teacher based assessment of work produced
Peer review
Qualifications
English 1
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Christopher Hudson
Student groups
-
MBIELI22
Objective
Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication
Content
Field specific contents (2 cr)
Specific terminology of the field, field related texts
Professions and duties in the field
Service situations
Field related conversations and oral presentations
Materials
Moodle material
Web-based literature
Academic journals
Teaching methods
Independent study
Written an spoken assignments
Peer assessment
Student workload
81 hours
Further information
80% attendance of class or grade affected.
50% minimum
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student uses simple structures and a limited vocabulary in their communication, but errors hinder understanding. They understand slow and clear speech and relatively easy professional texts. They manage adequately in predictable work-related situations. There is noticeable influence from other languages in pronunciation. European Framework of Reference proficiency level B1.
Assessment criteria, good (3)
The student uses basic structures in communication almost flawlessly and employs professional vocabulary understandably. The student manages reasonably well in anticipated work-related situations. Pronunciation is understandable. European Framework of Reference proficiency level B1/B2..
Assessment criteria, excellent (5)
The student uses almost flawless communication with versatile structures and an extensive professional vocabulary. They are active and handle independently and fluently written and oral situations in the workplace. Pronunciation is native-like. European Framework of Reference proficiency level B2
Assessment methods and criteria
Teacher based assessment of work produced
Peer review
Qualifications
English 1
Enrollment
08.12.2023 - 31.03.2024
Timing
01.08.2023 - 30.06.2024
Credits
2 - 3
Virtual proportion (cr)
2 op
RD proportion (cr)
2 op
Teaching languages
- Finnish
- English
Seats
1 - 100
Degree programmes
- Bachelor of Hospitality Management
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Lotta Haapala
Objective
The student has skills to identify and promote new ideas and opportunities related to the food chain. The student has competence to interpret current factors and future trends affecting the activities of the food sector. The student produces an idea description, independently or as a team, that considers the priorities of the competition. After the course, the student will have the necessary skills to refine their ideas into a feasible concept.
The idea developed during the course is examined particularly by the following perspectives:
- Uniqueness and added value of the idea
- Opportunity or need in the market
- Business perspective and risks
- Competence required for implementation
- Responsibility, sustainability perspective and opportunities of digitalization.
Content
The course is conducted in the form of online studies. The student familiarizes with the online materials of the course and produces an idea description according to the criteria of the competition consisting of learning tasks. The idea description can be produced either independently or in a student team. It is also possible to participate in the course without submitting your idea to the competition.
Materials
Jussila, E., & Hannu, H. (2017). Liikeidean kehittäjän lähtöselvitys, matkalla menestyväksi yrittäjäksi. Into Seinäjoki ja Seinäjoen ammattikorkeakoulu.
Teaching methods
The course is conducted as online studies. The student familiarizes themselves with the online materials of the course and produces an idea description consisting of learning tasks, in accordance with the competition criteria.
The idea description can be produced either independently or in a student team. It is also possible to participate in the course without submitting your idea to the competition.
Completion alternatives
The idea description can be produced either independently or in a student team
realization.localizedApproveRejectDescription
Approved completion of the online course requires the completion of the learning tasks of the course and creating an idea description according to the criteria of the competition. The idea description must be returned within the deadline (2 ECTS credits). If the student participates in the Food Business Challenge and advances to the final, they will receive one additional credit for the course (total 3 ECTS credits).
Evaluation scale
Passed/failed
Assessment criteria, approved/failed
Approved:
Approved completion of the online course requires the completion of the learning tasks of the course and creating an idea description according to the criteria of the competition. The idea description must be returned within the deadline (2 ECTS credits). If the student participates in the Food Business Challenge and advances to the final, they will receive one additional credit for the course (total 3 ECTS credits).
Failed:
The student does not complete the learning tasks included in the course within the time limit. The student does not have the required knowledge and skills that are included in the competency objectives.
Assessment criteria, satisfactory (1)
The student does not complete the learning tasks included in the course within the time limit. The student does not have the required knowledge and skills that are included in the competency objectives.
Qualifications
No previous studies are required.
Further information
All students, regardless of their field of study, are welcome to attend the course.
The Food Business Challenge is a nationwide student competition organized annually by Seinäjoki University of Applied Sciences to search for new business ideas, products or services related to the food sector. The theme of the competition is sustainable food solutions, and you can participate either alone or with a team. The winner of the competition will have product prizes, valuable idea development services and visibility. The Food Business Challenge -course supports participation in the competition.
Enrollment
17.04.2023 - 30.09.2023
Timing
28.08.2023 - 31.07.2024
Credits
30 op
RD proportion (cr)
30 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
BIELI21
Objective
The aim of the practical training is to deepen the knowledge and skills of the student's fields of specialization and to get to know the requirements of the working life. Students are able to view and reflectively their own progress in the professional interest and as a member of the working community. Doing the practical training either completely or in part abroad is recommended.
Content
Choosing a place of training according to one's career plans. Training plan (content and duties), approved by the training supervisor. Duties: managing, consultation, marketing, product development, etc. Report about training and seminar
Materials
CRM and moodle -guide
Teaching methods
Working as a member of work community and portfolio
Employer connections
Practical Training
International connections
Exercise can be done abroad
Completion alternatives
Moodle -guide (Projektiopinnot Bieli)
Student workload
810 h, 5 month
realization.localizedApproveRejectDescription
Approved: plan, report and documentation.
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
Pass
Students have a good concept of their professional tasks and future visions of the field.
They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.
Assessment methods and criteria
Plan, report, seminar and employer's assessment
Assessment criteria, satisfactory (1)
Accepted refund missing.
Qualifications
Introduction to Project Work
Microbiology or Food microbiology and process hygiene
Enrollment
17.04.2023 - 08.10.2023
Timing
01.08.2023 - 31.07.2024
Credits
30 op
RD proportion (cr)
30 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Responsible person
Matti-Pekka Pasto
Student groups
-
MBIELI21
Objective
The aim of the practical training is to deepen the knowledge and skills of the student's fields of specialization and to get to know the requirements of the working life. Students are able to view and reflectively their own progress in the professional interest and as a member of the working community. Doing the practical training either completely or in part abroad is recommended.
Content
Choosing a place of training according to one's career plans. Training plan (content and duties), approved by the training supervisor. Duties: managing, consultation, marketing, product development, etc. Report about training and seminar
Materials
CRM and moodle -guide
Teaching methods
Working as a member of work community and portfolio
Employer connections
Practical Training
International connections
Practical training can be done abroad
Completion alternatives
Moodle -guide (Projektiopinnot Bieli)
Student workload
810 h, 5 month
realization.localizedApproveRejectDescription
Approved: plan, report and documentation.
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
Pass
Students have a good concept of their professional tasks and future visions of the field.
They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.
Assessment methods and criteria
Plan, report, seminar and employer's assessment
Assessment criteria, satisfactory (1)
Accepted refund missing.
Qualifications
Introduction to Project Work
Microbiology or Food microbiology and process hygiene
Enrollment
13.11.2023 - 05.01.2024
Timing
08.01.2024 - 29.03.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Nina Sillvan
Student groups
-
BIELI22
Objective
Students can analyze management and understand various concepts and models and apply this knowledge to the work in the food sector. They can explain the entire sphere of duties of a supervisor involved and in significance of leadership in productive operations. Students will learn the basics of management and leadership and be familiar with the various areas of personnel management and will get readiness to act as a supervisor and as an employee.
-The student is familiar with the system of Employment legislation and is able to apply in practice legislation concerning the rights and duties of the parties of employment relationship. - The student is able to form an opinion on essential contents of the Collective Agreements Act and on the Act on Co-operation within Undertakings. S/he is able to describe and retell legislation concerning social security of the employer.
Content
Basic concepts of management and organizations, wholeness of the superior work and field of the personnel management which includes among others, the supervisors tasks, good employee skills, acting as an employer and as a figurehead of the organization, recruiting, orientation, development discussions, feedback, motivation, organizational communication.
- essential regulations of Employment Contracts Act, Collective Agreements Act and Act on Co-operation within Undertakings
- main points of the social security of the employer
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student is able to name the concepts of work organization, and management. They recognize the leadership and the leadership of the whole management, as well as the importance of successful operations. They recognize the basic concepts of management and human resource management areas.
The student is able to search the Finlex legislation related to the rights and obligations of the parties to the employment relationship. He is familiar with the collective agreement. The student has an idea of what type of legislation the employee's social security belongs.
Assessment criteria, good (3)
Students are able to look at the organization, management and work through various concept systems. He is able to interpret managerial and leadership of the entity, as well as the importance of successful operations management. He is familiar with the basic concepts of management and human resource management areas.
Students are able to find and apply the rights and obligations of the parties related to practice on employment law provisions. He is able to act in accordance with the collective agreement. The student has an overall employee social security.
Assessment criteria, excellent (5)
Students are able to view and consider the organization, management and work through various concept systems. He can explain the leadership and the leadership of the whole, as well as the importance of successful operations management. He learns to know the basic concepts of management and human resource management areas.
Students will find and be able to apply and related to the parties' practice of employment rights and obligations of the law provisions on. He is able to interpret the collective agreement and act in accordance with the collective agreement. The student is familiar with the outline laws on social security for employees.
Enrollment
28.08.2023 - 24.09.2023
Timing
25.09.2023 - 01.10.2023
Credits
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Construction Engineering
- Bachelor of Business Administration, Library and Information Services
- Bachelor of Health Care, Nursing
- Bachelor of Construction Site Management
- Bachelor of Business Administration, Business Management
- Bachelor of Social Services
- Bachelor of Hospitality Management
- Bachelor of Business Administration, SME Business Management
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Bachelor of Engineering, Information Technology
- Bachelor of Engineering, Automation Engineering
- Bachelor of Culture and Arts, Cultural Management
- Bachelor of Engineering, Food Processing and Biotechnology
- Bachelor of Health Care, Physiotherapy
- Bachelor of Engineering, Mechanical Engineering
- Bachelor of Social Services and Health Care, Applied Gerontology
Teachers
- Jussi Kareinen
- Jaana Liukkonen
Student groups
-
KUTU23Bachelor of Culture and Arts, Cultural Management
Objective
The student can:
- solve real working-life development tasks (companies, organisations, associations) in small groups, consisting of students of different fields
- conduct a customer survey and, based on it, develop and test different solutions to the commissioner’s problem
- consider the business aspects while choosing their solution
- present the solution, or concept, chosen by the group to the commissioner in a professional way
- apply design thinking and its process in future in development tasks in their own field
Content
In the daytime implementation, the course is implemented as a one-week intensive course during SeAMK Innovation Week. During that time, the students do not attend any other courses at SeAMK.
In the multimodal implementation, the course is implemented online, following a separate timetable.
- Preliminary assignment on the concepts and processes of the course (design thinking, service design, groupwork)
- Analysis of the problem of the development task
- Collection of customer information with different methods
- Brainstorming of solution options with different methods
- Testing of solution options and their development based on the testing
- Presentation of a solution, or concept
- Teamwork skills and daily reporting on one’s work
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
- By completing the preliminary assignment successfully, the student shows their command of the stages and concepts of the customer-focused development project
- The student shows their command of the customer-focused development process by actively participating in the solving of the development task in the group
- The student can collect customer information using different methods and apply information to solve the development task
- The student has participated in the presentation of the group’s results to the commissioner
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Scheduling groups
- Pienryhmä 1 (Size: 20. Open UAS: 0.)
- Pienryhmä 2 (Size: 20. Open UAS: 0.)
Student groups
-
BIELI21
Education groups
- Small group 1
- Small group 2
Objective
Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of drink and beverage products
- be able to know how to build drink and beverage products manufacturing processes
- be able to estimate the efficiency of the drink product linen
- be able to explain the international producers and main players
Content
Unit operations, raw materials, product manufacturing technologies, packaging, storage, automation, service systems, cleaning systems and effluents.
Materials
Where appropriate:
Saarela, A.M., Hyvönen, P., Määttälä, S. & Von Wright, A (toim.) Elintarvikeprosessit. 3rd ed. Kuopio: Savonia-ammattikorkeakoulu
Rao, L. Jagan Mohan Ramalakshmi, K.. (2011). Recent Trends in Soft Beverages. Woodhead Publishing India. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpRTSB0004/recent-trends-in-soft/recent-trends-in-soft
Paquin, Paul. (2009). Functional and Speciality Beverage Technology. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSBT000T/functional-speciality/functional-speciality
Teaching methods
Lectures
Planning Excercises
Laboratory Exercises
Student workload
Lectures 20 h
Planning Excercises 12 h
Laboratory Exercises 16 h
Independent work 89 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Food Processes
Food Technology
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Student groups
-
MBIELI22
Objective
Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of drink and beverage products
- be able to know how to build drink and beverage products manufacturing processes
- be able to estimate the efficiency of the drink product linen
- be able to explain the international producers and main players
Content
Unit operations, raw materials, product manufacturing technologies, packaging, storage, automation, service systems, cleaning systems and effluents.
Teaching methods
Where appropriate:
Saarela, A.M., Hyvönen, P., Määttälä, S. & Von Wright, A (toim.) Elintarvikeprosessit. 3rd ed. Kuopio: Savonia-ammattikorkeakoulu
Rao, L. Jagan Mohan Ramalakshmi, K.. (2011). Recent Trends in Soft Beverages. Woodhead Publishing India. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpRTSB0004/recent-trends-in-soft/recent-trends-in-soft
Paquin, Paul. (2009). Functional and Speciality Beverage Technology. Woodhead Publishing. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSBT000T/functional-speciality/functional-speciality
Student workload
Lectures 20 h
Planning Excercises 12 h
Laboratory Exercises 16 h
Independent work 89 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Food Processes
Food Technology
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Bieli Nimeämätön
- Ilmari Äijö
Student groups
-
BIELI20
Objective
Students will be familiar with the use, properties and quality of vegetable and berrys. They will also be exploit the more common production processes and the factors influencing quality and safety.
Content
- vegetables ang berries as a raw material of food products
- storage methods for various vegetables and berries
- processing methods for various vegetables and berries
Materials
Lecturematerials
Teaching methods
Lectures and laboratory excercises
Student workload
28h of lectures and 16h of laboratory excercises
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows basic edible vegetables and the general processing of berry products manufacturing.
Assessment criteria, good (3)
The student knows basic edible vegetables and the general processing of berry products manufacturing. Student is able to combine his knowledge with previous experiences.
Assessment criteria, excellent (5)
The student knows basic edible vegetables and the general processing of berry products manufacturing. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment criteria, good (3)
The student knows basic edible vegetables and the general processing of berry products manufacturing.
Assessment criteria, excellent (5)
The student knows basic edible vegetables and the general processing of berry products manufacturing. Student is able to combine his knowledge with previous experiences.
Assessment criteria, approved/failed
The student knows basic edible vegetables and the general processing of berry products manufacturing. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Qualifications
Food processes
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
Virtual proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Student groups
-
MBIELI22
Objective
Students are able to explain the characteristics and factors that affect the use of edible plants.
Students are able to apply key manufacturing processes for plant products and are able to solve factors related to quality and product safety.
Content
Edible plants as food products raw material
Factors affecting the quality of vegetables
Methods of storing and processing vegetables
Development of vegetable products
Materials
lecture materials
Teaching methods
Lectures and laboratory excercises
Student workload
Workload 135 h of which Lectures 15h, Laboratory exercises 12h, Independent study 108h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students will be able to explain the use, characteristics, general processing methods and storage methods for edible vegetables.
Assessment criteria, good (3)
Students will be able to explain the use, characteristics, general processing methods and storage methods well. They know how to combine what they learned with their previous experience in the subject matter.
Assessment criteria, excellent (5)
Students can explain the use, characteristics, general processing methods and preservation methods excellently. Students is able to create new meanings within the framework of the subject and demonstrate innovativeness in the application of what they learned.
Assessment methods and criteria
Exam, laboratory work reporting and assignments
Assessment criteria, good (3)
The student knows basic edible vegetables and the general processing of berry products manufacturing.
Assessment criteria, excellent (5)
The student knows basic edible vegetables and the general processing of berry products manufacturing. Student is able to combine his knowledge with previous experiences.
Assessment criteria, approved/failed
The student knows basic edible vegetables and the general processing of berry products manufacturing. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Qualifications
Food technology basic
Food technology
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Sarita Ventelä
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
Upon completion of the course, the student is able to interpret and explain basic chemical phenomena. The student is able to use the periodic table and other most common chemistry tables. The student is able to write and read reaction equations and calculate related calculations. The student is able to calculate the concentrations of mixtures and knows the factors that affect the balance of a chemical reaction. The student is able to distinguish acids and bases from each other on the basis of chemical structure and knows the properties of acids and bases and is able to perform basic calculations related to them. The student is able to classify organic hydrocarbon compounds into their own functional groups and name the most important reactions in organic chemistry.
The student is able to define the basic principles of chemical occupational safety and identify the biggest risk factors in handling chemicals.
Content
The course includes both an inorganic and organic chemistry phenomenons:
- periodic table
- elements, atoms and ions
- chemical bonding
- identifying and writing formulas for chemical compounds
- reading and writing reaction equations
- acids, bases, ph, neutralization
- oxidation and reduction
- electrochemical voltage series
- chemical calculations
- functional groups of organic chemistry and naming criteria
- basic reactions of organic compounds
Materials
Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio
Material shared by a teacher
Teaching methods
Lectures and exercises
Exam schedules
The course has 2 assessment exams: 1) General chemistry and 2) Organic chem + test of basic calculations (admitted/ rejected). Two re-examinations.
Completion alternatives
Exam based on the book
Student workload
Total work for student 135 h,
including lectures and exercises 50h and
independent study 85h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Sarita Ventelä
Student groups
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Objective
Upon completion of the course, the student is able to interpret and explain basic chemical phenomena. The student is able to use the periodic table and other most common chemistry tables. The student is able to write and read reaction equations and calculate related calculations. The student is able to calculate the concentrations of mixtures and knows the factors that affect the balance of a chemical reaction. The student is able to distinguish acids and bases from each other on the basis of chemical structure and knows the properties of acids and bases and is able to perform basic calculations related to them. The student is able to classify organic hydrocarbon compounds into their own functional groups and name the most important reactions in organic chemistry.
The student is able to define the basic principles of chemical occupational safety and identify the biggest risk factors in handling chemicals.
Content
The course includes both an inorganic and organic chemistry phenomenons:
- periodic table
- elements, atoms and ions
- chemical bonding
- identifying and writing formulas for chemical compounds
- reading and writing reaction equations
- acids, bases, ph, neutralization
- oxidation and reduction
- electrochemical voltage series
- chemical calculations
- functional groups of organic chemistry and naming criteria
- basic reactions of organic compounds
Materials
Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio
Material shared by a teacher
Teaching methods
Lectures and exercises
Exam schedules
The course has 2 assessment exams: 1) General and Inorganic chemistry 2) Organic chemistry. Two re-examinations.
The Course also has a test of calculation tasks.
Completion alternatives
examination on set literature
Student workload
Total work for student 135 h,
including lectures and exercises 30h and
independent study 105h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Assessment methods and criteria
Exams
Enrollment
13.11.2023 - 14.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Sarita Ventelä
Scheduling groups
- Pienryhmä 1 (Size: 16. Open UAS: 0.)
- Pienryhmä 2 (Size: 16. Open UAS: 0.)
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Education groups
- Small group 1
- Small group 2
Objective
Upon completion of the course students will
- be able to work in the chemical laboratory
- know safe and careful working practices in the chemical laboratory
- be familiar with the different methods of analysis in the chemical laboratory
- be able to develop and evaluate report about received test results and on the basis of its analysis.
Content
- Titration methods, spectrophotometric methods, chromatographic methods and the basic reactions of organic compounds in theory and in pracice
- Writing reports and calculating calculations in analytic and organic chemistry
Materials
Material in Moodle shared by the teacher
Teaching methods
Laboratory exercises, reporting, calculation exercises and independent studying
Student workload
Total amount of student work 5x27h
Laboratory work 11x4h + indpendent studying
Further information
Recommend your own Laboratory safety coat
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student is able to work in a laboratory under supervision and take notes and calculate problems and results related to the work.
Assessment criteria, good (3)
The student is able to work in the laboratory independently following the work instructions and calculate work-related problems and results, and is able to write an appropriate report on his / her laboratory work.
Assessment criteria, excellent (5)
The student is able to work in the laboratory independently following the work instructions and solve work-related problems and results, and is able to write an appropriate report on his / her laboratory work. The student is able to apply the learning methods he / she has learned in solving new problems.
Assessment methods and criteria
The course evaluation is determined by:
- laboratory work + lab diary + reporting work 50%
- laboratory calculations + laboratory exam 50%
Qualifications
Chemistry
Enrollment
07.06.2023 - 30.11.2023
Timing
15.08.2023 - 31.12.2023
Credits
5 op
Virtual proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Jarmo Alarinta
- Margit Närvä
Student groups
-
BIELI21
Objective
The objective of the study is that the student understands a food loss globally at different stages of the food chain, the packages of food products, and side streams of food industry. The student learns to understand the wholeness of the global food system and to estimate its sustainability on the life cycle analysis.
The student gets readiness to the problem solving.
Content
o Global food system
o Life cycle analysis
o Definition of the food loss
o Reasons and reducing means for the food loss in Finland and globally
o Packages of food products and their environmental effects
o Sidestreams of food industry
Materials
To be announced
Teaching methods
Virtual teaching. Independent studying. Virtual tasks. Follow-up task of food waste and packaging loss in own household.
Network meetings ( as voluntary)
Further information
The course is available through CampusOnline also for students from other universities of applied sciences.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
The Student passes the Moodle examinations and assignments.
The student will understand the underlying factors of the food loss at different stages of the food chain. The student can analyse the packages of food. The student understands the global food system. The student is familiar with life cycle analysis.
The student can analyse the side streams of food industry.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
2 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Hospitality Management
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Kirta Nieminen
- Eija Putula-Hautala
Scheduling groups
- BIELI (Size: 40. Open UAS: 0.)
- RESTO (Size: 40. Open UAS: 0.)
Student groups
-
MRESTO24Bachelor of Hospitality Management, Part-time studies
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Education groups
- BIELI
- RESTO
Objective
Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations
Content
Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK
Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning
Materials
- website and intranet of Seinäjoki University of Applied Sciences: http://www.seamk.fi
- curricula of degree programmes: ops.seamk.fi
- material provided by the teacher
Teaching methods
Lectures, assignments, group work
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Recognises job opportunities in their field.
• Knows their curriculum and can interpret it while planning their studies
Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.
Assessment methods and criteria
Assignments
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 30.04.2024
Credits
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Anu Latva-Reinikka
- Opiskelijapalvelut Nimeämätön
- Tiina Välimäki
- Kirta Nieminen
- Eija Putula-Hautala
- Marja Erkkilä
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations
Content
Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK
Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning
Materials
- website and intranet of Seinäjoki University of Applied Sciences: http://www.seamk.fi
- curricula of degree programmes: ops.seamk.fi
- material provided by the teacher
Teaching methods
Lectures, assignments, group work
Student workload
53 hours
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Recognises job opportunities in their field.
• Knows their curriculum and can interpret it while planning their studies
Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.
Assessment methods and criteria
Assignments
Timing
30.09.2023 - 15.04.2024
Credits
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Construction Engineering
- Bachelor of Business Administration, Library and Information Services
- Bachelor of Health Care, Nursing
- Bachelor of Construction Site Management
- Bachelor of Business Administration, Business Management
- Bachelor of Social Services
- Bachelor of Hospitality Management
- Bachelor of Business Administration, SME Business Management
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Bachelor of Engineering, Information Technology
- Bachelor of Engineering, Automation Engineering
- Bachelor of Culture and Arts, Cultural Management
- Bachelor of Engineering, Food Processing and Biotechnology
- Bachelor of Health Care, Physiotherapy
- Bachelor of Engineering, Mechanical Engineering
- Bachelor of Social Services and Health Care, Applied Gerontology
Teachers
- Tiina Nieminen
Objective
Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations
Content
Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK
Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Recognises job opportunities in their field.
• Knows their curriculum and can interpret it while planning their studies
Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.
Enrollment
15.12.2023 - 21.04.2024
Timing
08.01.2024 - 31.05.2024
Credits
2 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Construction Engineering
- Bachelor of Business Administration, Library and Information Services
- Bachelor of Health Care, Nursing
- Bachelor of Construction Site Management
- Bachelor of Business Administration, Business Management
- Bachelor of Social Services
- Bachelor of Hospitality Management
- Bachelor of Business Administration, SME Business Management
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Bachelor of Engineering, Information Technology
- Bachelor of Engineering, Automation Engineering
- Bachelor of Culture and Arts, Cultural Management
- Bachelor of Engineering, Food Processing and Biotechnology
- Bachelor of Health Care, Physiotherapy
- Bachelor of Engineering, Mechanical Engineering
- Bachelor of Social Services and Health Care, Applied Gerontology
Teachers
- Johanna Koivula
Objective
Learning goals
The student knows how to
- Act at the university of applied sciences
- Develop their learning and study skills
- Exploit different learning environments in diverse ways
- Become familiar with their field of study and its job opportunities (incl. abroad)
- Plan their studies from the perspective of their career aspirations
Content
Academic studies:
- The structure of the studies and the different opportunities to complete the studies (incl. internationalisation)
- The regulations guiding academic studies, the student’s rights and responsibilities, SeAMK’s operating principles and rules
- The activities and services of the Student Association
- Study and learning skills and self-knowledge, and their development
- The welfare services at SeAMK
Career planning:
- Job opportunities in the student’s field, familiarisation with the interest groups, the international operational environment of the field
- Opportunities for further studies and career planning
Materials
Material provided by the teacher
Teaching methods
Online course. Tasks to be performed independently in moodle
Student workload
Total 54 h of independent work
realization.localizedApproveRejectDescription
Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Recognises job opportunities in their field.
• Knows their curriculum and can interpret it while planning their studies
Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.
Further information
The teacher sends a start-up message of the course, where the details of the MOODLE to SeAMK's e-mail once a week for new entrants.
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
Pass
• Is able to recognise and find SeAMK's regulations and principles guiding the studies. Is able to use the key electronic tools of SeAMK and find information useful for their studies in the Intranet. Recognises their personal learning style and finds ways to develop it. Recognises job opportunities in their field.
• Knows their curriculum and can interpret it while planning their studies
Fail
• Does not recognise and find SeAMK's regulations and principles guiding the studies. Is not able to use SeAMK’s electronic tools and Intranet as support to their studies. Does not recognise their personal learning style and find ways to develop it. Is not able to define the career opportunities in their field.
• Does not know their curriculum.
Assessment methods and criteria
Restoration of all exercises according to the assessment criteria.
Enrollment
11.09.2023 - 14.09.2023
Timing
01.08.2023 - 31.07.2024
Credits
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
ELIKE23
Objective
The student is able to define the most common raw materials in the meat sector, the factors affecting the quality of meat and its operational characteristics, and can explain the most common manufacturing processes
Content
• Operations in the meat industry
• Animal species in meat production
• Butchering processes
• Structure and composition of carcase
• Post-slaughter changes in meat
• Manufacture of meat products.
Materials
Lecturer's material
Aho, J., Koponen, M., Pasto, M. & Stalder, S. 2020. Monipuolinen elintarvikeala: Elintarvikkeiden valmistus ja tuotanto. Helsinki: Opetushallitus.
Teaching methods
Lectures, tasks
Student workload
Total work load of the course: 81 h
- of which scheduled studies: 30 h
- of which autonomous studies: 51 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.
Assessment criteria, good (3)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subjec
Assessment criteria, excellent (5)
The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Passed exam and practical works
Qualifications
ood Microbiology and Process Hygiene
Food technology basic
Food Chemistry
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
RD proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
MBIELI22
Objective
Students will be know and be able to evaluate the manufacturing process and product quality involved in making meat products.
Content
- Producing meat products
- Meat processing
- Meat product technology
- Microbiology, shelf life and hygienia
- Influencing product safety, quality and the properties of products
Materials
Lecturer's material.
Supplementary material, Lawrie's meat science (2007)
Meat industry articles
Teaching methods
- Assignments
- Group work
- Lectures
- A business visit (possible)
Exam schedules
Exam during the course timetable and retest according to the school practice.
Completion alternatives
Reported working life skills and a separate task or exam
Student workload
Total workload of the course: 135 h
- of which scheduled studies: 30 h
- of which autonomous studies: 105 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
1-2: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality.
Assessment criteria, good (3)
3-4: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Assessment methods and criteria
Exam, tasks/pilot plant exercises and reports.
Qualifications
Meat technology or Food technology
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.11.2023
Credits
5 op
RD proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
BIELI20
-
BIELI21
Objective
Students will acquire and analyze advanced knowledge of the development and processing of meat products, the development of processes, and the technological properties of meat products.
Content
- Meat and meat products analyzes
- Nutritional properties of meat products
- Additives and ingredients in meat products
- Development of meat production and function of industry in The Baltic Sea region
Materials
Lecturer's material.
Teaching methods
- Assignments
- Group work
- Lectures
- A business visit (possible)
Exam schedules
Exam during the course timetable and retest according to the school practice.
Completion alternatives
Reported working life skills and a separate task or exam.
Student workload
Total workload of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
1-2: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product.
Assessment criteria, good (3)
3-4: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Assessment methods and criteria
Exam, tasks/pilot plant exercises and reports.
Qualifications
Meat technology or Food technology
Enrollment
17.04.2023 - 06.09.2023
Timing
01.09.2023 - 31.12.2023
Credits
5 op
RD proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
MBIELI21
-
MBIELI20
Objective
Students will acquire and analyze advanced knowledge of the development and processing of meat products, the development of processes, and the technological properties of meat products.
Content
- Meat and meat products analyzes
- Nutritional properties of meat products
- Additives and ingredients in meat products
- Development of meat production and function of industry in The Baltic Sea region
Materials
Lecturer's material.
Teaching methods
- Assignments
- Group work
- Lectures
- A business visit (possible)
Exam schedules
Exam during the course timetable and retest according to the school practice.
Completion alternatives
Reported working life skills and a separate task or exam.
Student workload
Total workload of the course: 135 h
- of which scheduled studies: 30 h
- of which autonomous studies: 105 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
1-2: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product.
Assessment criteria, good (3)
3-4: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.
Assessment methods and criteria
Exam, tasks/pilot plant exercises and reports.
Qualifications
Meat technology or Food technology
Enrollment
17.04.2023 - 11.10.2023
Timing
23.10.2023 - 17.12.2023
Credits
5 op
Teaching languages
- English
Degree programmes
- From Field to Fork
- Bachelor of Engineering, Agri-food Engineering
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilkka Latomäki
- Nina Sillvan
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
-
BIELI22
-
IEPFF23FFrom Field to Fork
Objective
The student knows principles of marketing planning, implementation and measurement. Student understands the special characteristics of marketing in the food chain and is able to position a product or a service in the chain. During the course, students improve their skills in the marketing planning either in primary products, processed food or restaurant services.
Content
- Consumer and business purchasing processes
- The role of the customer segmentation in marketing
- Marketing planning and implementation
- Factors affecting pricing in different parts of the food chain
- Marketing mix in B2B and B2C markets
- Measurement and development of marketing
- Advanced section (2 credits) in which the student chooses the marketing of either in primary products, processed food or restaurant services.
Materials
Bergström, S. & Leppänen, A. 2009 (tai uudempi). Yrityksen asiakasmarkkinointi. 13 uudistettu painos. Edita. Helsinki. Saatavissa myös e-kirjana.
Kotler, Philip. Marketing Management 2006.
Grönroos, Christian. Palveluiden johtaminen ja markkinointi
Teaching methods
- Lectures, online-learning , exercises, book examination.
- The course consists of lectures, studying alone or in the group by adapting practice learning material.
- The studies also consist of doing the exercises which requires the utilisation of the literature of the field and case study companies. Students look for and create information in self-directed groups.
Completion alternatives
Student has a possibility for employment integrated learning if he/she fulfills following prerequisites: Students works in a supervisory role and employer has a suitable project to offer for the course
Student can carry out course tasks at Enterprise Team. For further information contact the Head of Enterprise Team
Recognition of prior learning is possible with prior Higher Education Studies
Student workload
Total study hours 135h
Contact learning 24h
Independent and group work 111h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student masters the key principles of marketing and know how to apply them to some extent in the food chain of products and services marketing.
Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of the marketing
Assessment criteria, good (3)
The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen.
Assessment criteria, excellent (5)
The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen. The student is also able to build marketing product- and service packages creatively.
Assessment methods and criteria
The evaluation focuses on the student’s applied skills, as evidenced by satisfactorily performing the theory and concepts focusing on the written exam and the development of the exercises given in an acceptable manner.
Qualifications
No prerequisites.
Further information
online-learning 1 point
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Pasi Junell
Student groups
-
BIELI22
Objective
Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in fluid mechanics
- be able to utilize the necessary concepts and units that are used in describing the behavior of elastic materials
- understand basic properties of soft materials
- be able to classify the main physical properties of foods in the perspectives of food processes and of parcelled goods
- be able to use the common tools and methods used in the research of technology
- be able to identify restrictions of the basic experimental research tools
- become familiar with the experimental data acquisition and are able to make controlled measurements
- be able to process results and to evaluate measurement methods and reliability of the results
- be able to analyze results with computer-assisted mathematical tools
- be able to form a scientific report based on the received measurements and their analysis by using a word processing program
- be able to build the relationship between theoretical knowledge and practical knowledge of physics
- be able to evaluate his/her skills and apply his/her expertise in the subsequent advanced studies and real problems at work
Content
- Fluid mechanics
- Elasticity
- Physical properties of foodstuff and analysis method of the physical properties
- Laboratory experiments from different areas of physics and technology
Materials
TBA
Lecture notes
Laboratory assignments
Teaching methods
Lectures, online teaching and excersises
Employer connections
No
Exam schedules
Will be announced later
International connections
No
Completion alternatives
No
Student workload
Lectures, laboratory work and autonomous study. Overall student time use 135 h.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Theoretical topics:
Satisfactory (1 ... 2): The student knows and understands to a satisfactory extent the basic concepts and methods of the topic, and is able to apply them to usual problems.
Laboratory assignments:
Satisfactory (1 ... 2): The student is able to make basic measurements in accordance with working instructions and work safely in the laboratory. The student is able to deal with measurement results and to present the results graphically using computer-aided tools. The student is able to assess the reliability of the measurements according to instructions. The student is able to present a short technical report of the results of the measurements.
Assessment criteria, good (3)
Good (3 ... 4): The student is familiar with the concepts and methods of the topic, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Laboratory assignments:
Good (3 ... 4): The student is able to make different types of measurements in accordance with work instructions and work independently in the laboratory. The student is able to deal with the measurement results, and present the results graphically using computer-aided tools. The student is able to assess the reliability of measurements using different types of error estimation methods. The student is able to present the results in a logical and clear technical report.
Assessment criteria, excellent (5)
Excellent (5): The student is familiar with the concepts and methods of the topic, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Laboratory assignments:
Excellent (5): The student works independently in the laboratory, and is able to make measurements based on instructions and develop the measurement methods. The student is able to evaluate the results using a wide range of computer-assisted tools, make reliable error estimates and draw conclusions from the results and error estimates. The student is able to present the results and conclusions in a logical and clear technical report.
Assessment methods and criteria
Written course-end exam and laboratory reports
Qualifications
Mechanics and thermodynamics
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
3 op
Virtual proportion (cr)
1 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Automation Engineering
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ismo Tupamäki
Student groups
-
AFE22Bachelor of Engineering, Agri-Food Engineering , full time studies
-
BIELI22
Objective
Students will be competent in making basic measurements safely and correctly. They will be able to determine and locate possible faults by interpreting the measuring results. The student is able to tune the equipment to operate energy efficiently based on the measurement results obtained. They will take into account the impact of external interferences on measurement results. Students will learn about the characteristics of computer-based measuring devices and their possible uses in different applications.
Students will understand industrial processes, instrumentation diagram drawings and possess the eadiness they need to design industrial control and adjustment systems. Students will be competent in using the more common methods of measurement used in industry and be capable of planning, measuring and installing instruments for industrial processes. They will also be competent in selecting measurement and control instruments and plan the installation, purchase and startup of them.
Content
- Basic concepts of industrial instrumentation
- Instrumentation diagrams and documents
- Principles of instrumentation and measurement technology
- Instrument installation and field engineering for industrial processes
- Maintenance documents and how to make them
- Measurements in the lab.
Materials
To be announced at the beginning of each lesson by teacher.
Teaching methods
Lectures, exercises and laboratory works
Student workload
Total work load of the course: 60 h,
- of which scheduled studies 30 h
- of which self-access learning 30 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows the measuring methods of basic quantities and the selection criteria of the sensor types. He can place the sensors according to the instruction and can connect the sensors and regulating units. Furthermore, he can read the PI schemes and can locate the devices from the processes according to the code.
Assessment criteria, good (3)
In addition to the previous, the student knows the operating principles of modern regulating units and can locate using the information within reach of the fault and indicators. He can make the measurings of the automation according to the instruction using PC based measurement systems.
Assessment criteria, excellent (5)
The student can dimension independently and can choose the correct measuring devices and regulating units to the basic processes of the automation and can search for information about the special measurement equipment and can apply the knowledge got by it. The student can measure the condition of the measuring devices which are used in the processes and if necessary, command the tuning and calibration of them.
Assessment methods and criteria
The evaluation of the course is based on:
- Exam
- Exercises (homework)
- Group work in the lab
Qualifications
Electrical engineering
Automation technology basic courses
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Jarmo Alarinta
Student groups
-
BIELI21
Objective
Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of dairy products
- be able to know how to build dairy products manufacturing processes
- be able to estimate the efficiency of the dairy processes
- be able to to explain the structure of international milk production and the main players
Content
Building block of dairy processing, designing process line, product manufacturing technologies, dairy processing automation, service systems, cleaning of dairy equipment and dairy effluent.
Materials
Bylund, G. (2023). Dairy processing handbook. Tetra Pak Processing Systems. Saatavissa: https://dairyprocessinghandbook.tetrapak.com/
Teaching methods
Attendance education
Online teaching
Laboratory exercises
Student workload
Presence education 20 h
Laboratory exercises 18 h
Independent studies
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Assessment methods and criteria
Written exam
Assessment criteria, good (3)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Qualifications
Food Processes
Food Technology
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Jarmo Alarinta
Student groups
-
MBIELI22
Objective
Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of dairy products
- be able to know how to build dairy products manufacturing processes
- be able to estimate the efficiency of the dairy processes
- be able to to explain the structure of international milk production and the main players
Content
Building block of dairy processing, designing process line, product manufacturing technologies, dairy processing automation, service systems, cleaning of dairy equipment and dairy effluent.
Materials
Bylund, G. (2023). Dairy processing handbook. Tetra Pak Processing Systems. Saatavissa: https://dairyprocessinghandbook.tetrapak.com/
Teaching methods
Attendance education
Online teaching
Laboratory exercises
Student workload
Presence education 18 h
Laboratory exercises 18 h
Independent studies
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Assessment methods and criteria
Written exam
Assessment criteria, good (3)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Qualifications
Food Processes
Food Technology
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Pekka Sahimaa
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
Upon completion of the course, student will
- be able to utilize the necessary concepts and units that are used in modeling mechanical phenomena
- be able to utilize the necessary concepts and units that are used in modeling thermal and electrical phenomena
- be able to analyze the motion of solid bodies
- be able to analyze the thermodynamic properties of materials with equilibrium models
- be able to recognize the importance of humidity in different applications and the factors effecting air humidity
- be able to build and solve physical models that describe different mechanical phenomena
- be able to interpret a physical model as an approximate description of the real world phenomenon
- be able to evaluate his/her skills and apply his/her expertise in the subsequent advanced studies
Content
- the basic laws of physics
- mechanics
- thermodynamics
- electricity
Materials
Material in Moodle
Lecture notes
Teaching methods
Lectures, assignments, seminar work in groups.
Employer connections
No
Exam schedules
Will be announced later
International connections
No
Completion alternatives
No
Student workload
Total work load of the course 135 h, contact teaching 60 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Satisfactory (1 ... 2): The student knows and understands to a satisfactory extent the basic concepts and methods of the topic, and is able to apply them to usual problems.
Assessment criteria, good (3)
Good (3 ... 4): The student is familiar with the concepts and methods of the topic, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
Excellent (5): The student is familiar with the concepts and methods of the topic, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Examinations and approved assignments and seminar works
Qualifications
No previous studies are required.
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 31.07.2024
Credits
15 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Jarmo Alarinta
- Margit Närvä
- Ilmari Äijö
- Merja Kyntäjä
- Sarita Ventelä
Student groups
-
BIELI20
Objective
The thesis prepares students for their future profession. It enables students to apply the knowledge they have learned during their studies into practice and to find new knowledge to solve problems. More detailed information about the thesis is available in the Guidelines for Writing a Thesis.
Content
- Planning, producing and reporting of a thesis
- Present the topic
- Present the results
- Maturity Test
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis
Assessment criteria, good (3)
More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis
Assessment criteria, excellent (5)
More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis
Qualifications
Research and Development Work
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
15 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Margit Närvä
- Merja Kyntäjä
- Ilmari Äijö
- Matti-Pekka Pasto
- Sarita Ventelä
Student groups
-
MBIELI21
Objective
The thesis prepares students for their future profession. It enables students to apply the knowledge they have learned during their studies into practice and to find new knowledge to solve problems. More detailed information about the thesis is available in the Guidelines for Writing a Thesis.
Content
- Planning, producing and reporting of a thesis
- Present the topic
- Present the results
- Maturity Test
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis
Assessment criteria, good (3)
More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis
Assessment criteria, excellent (5)
More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis
Qualifications
Research and Development Work
Timing
01.08.2023 - 31.07.2024
Credits
15 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Jussi Yli-Hukkala
- Heikki Järvi
- Juho Yli-Suomu
- Pasi Junell
- Samuel Suvanto
- Jarno Arkko
- Heikki Kokkonen
- Pekka Lager
- Kimmo Kitinoja
Objective
The thesis prepares students for their future profession. It enables students to apply the knowledge they have learned during their studies into practice and to find new knowledge to solve problems. More detailed information about the thesis is available in the Guidelines for Writing a Thesis.
Content
- Planning, producing and reporting of a thesis
- Present the topic
- Present the results
- Maturity Test
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis
Assessment criteria, good (3)
More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis
Assessment criteria, excellent (5)
More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis
Qualifications
Research and Development Work
Enrollment
13.11.2023 - 17.02.2024
Timing
01.03.2024 - 28.04.2024
Credits
3 op
RD proportion (cr)
1 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Scheduling groups
- Pienryhmä 1 (Size: 0. Open UAS: 0.)
- Pienryhmä 2 (Size: 0. Open UAS: 0.)
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Education groups
- Small group 1
- Small group 2
Objective
Upon completion of the course students will
-be familiar with various packaging materials and techniques, as well as, be able to compare these
-be able to apply methods for designing packaging.
Content
Significance of packing
Packaging materials and methods
Selection of packaging materials and methods
Feeding and dosing equipment
Conveyors
Labeling
Packaging and the environment
Materials
Lecturer's material.
Teaching methods
Lectures, assignments and tasks
Completion alternatives
Reported working life skills and a separate task
Student workload
Total work load of the course: 81 h
- of which scheduled studies: 30 h
- of which autonomous studies: 51 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems.
Assessment criteria, good (3)
The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment methods and criteria
Passed exam and practical works
Enrollment
17.04.2023 - 07.09.2023
Timing
04.09.2023 - 15.12.2023
Credits
2 - 10
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Jarmo Alarinta
Student groups
-
IEPFF23FFrom Field to Fork
Objective
Upon completion of the course, the student will
- understand and be able to evaluate the demands associated with the duties of an engineer and know how
- be able to apply previously learned knowledge and skills to independent
problem-solving situations and acquiring new information.
The purpose of the Project Studies is to nurture students' growth into the engineering profession and to provide them with an opportunity to acquire special expertise in applying meat and food processing technology to practical problems and challenges while working in the field. Project Studies also develop students' problem-solving and information acquisition abilities as well as their skills in communicating and interacting with others.
Content
Students will engage in practical work in the Project Workshop and company projects. They are required to attend a seminar that pertains to the project in which they participated and the results of that project. Students will be given tasks at the beginning of the course that are associated with the food processing industry. The current topics are proteins, beverages or sustainable development.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
No previous studies are required.
Enrollment
13.11.2023 - 12.01.2024
Timing
15.01.2024 - 29.03.2024
Credits
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Nina Sillvan
Student groups
-
BIELI22
Objective
The student is able to
- explain the character of project work and determine when the project work model is useful
- present the basic knowledge and skills on the basis of which he/she can participate in project work and project planning
- explain concepts connected with projects, content of a project plan, project time planing and supervising (life circle)
- present tasks connected with the different phases of the project cycle
Content
- concepts and methods of project work
- project phases and process
- project plan (time, resource and cost planning)
- project organisation and interest groups
- changes, risks and problems in project work
- project communication and reporting
- concluding a project
Materials
A textbook in project management and Project management competence 3.0 ( http://www.pry.fi/UserFiles/33fa4818-2dbf-44aa-a497-0e74914327b1/Web/IPMA-sertifiointi/ENG/PMAF_NCB_3.0_v1.3.pdf )
Teaching methods
The course consist of general and field-specific parts.
There is a two-credit general part in Moodle, on which an online exam is based, and a one-credit project plan (field specific imaginary or real project). The field-specific part can contain contact teaching, eg examples of successful projects
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
1-2 :
The student knows the main project management concepts and methods . He is able to make a project plan , and he has an understanding of the project implementation and management.
Assessment criteria, good (3)
3-4
The student knows well the main project concepts and management techniques . He is able to do different kind of project plans , and he has a good understanding of the project implementation and management.
Assessment criteria, excellent (5)
5 :
The student knows perfectly the main project concepts and methods. He is able to do different kind of project plans and analyze them. He a very good understanding of the project implementation and management and leadership.
Assessment methods and criteria
Exam 50 % and project assignment 50 %
Qualifications
No prerequisites
Enrollment
07.08.2023 - 30.11.2023
Timing
11.09.2023 - 15.12.2023
Credits
2 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Leena Arjanne
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
Student will be able to define nutrition recommendations and Finn’s food use. (S)he can name and evaluate different food and diet’s health impacts. Student can evaluate foods and meals based on their nutritional content. He is able to calculate nutritional content.
Content
Key links between food and health
Nutrition recommendations
Food as a source of nutrients
Food use and nutrient intake in Finland
Location and time
Lectures in virtual
Assignments in virtual
Materials
Valtion ravitsemusneuvottelukunta. (2018). Terveyttä ruoasta: Suomalaiset ravitsemussuositukset 2014 (5. korj. p.). https://www.ruokavirasto.fi/globalassets/teemat/terveytta-edistava-ruokavalio/kuluttaja-ja-ammattilaismateriaali/julkaisut/ravitsemussuositukset_2014_fi_web_versio_5.pdf
Valsta, L. (2018). Tiivistelmä & yhteenveto. Teoksessa L. Valsta, N. Kaartinen, H. Tapanainen, S. Männistö, & K. Sääksjärvi (toim.), Ravitsemus Suomessa – FinRavinto 2017 -tutkimus; Nutrition in Finland – The national FinDiet 2017 survey (tiivistelmä s. 6 – 7, yhteenveto s. 147 – 8). (THL Raportti 12/2018). Terveyden ja hyvinvoinnin laitos. https://urn.fi/URN:ISBN:978-952-343-238-3
Voutilainen, E., Mutanen, M. & Fogelholm, M. Ravitsemustaito. (2016). 1.-3. painos. Soveltuvin osin.
Teaching methods
Lessons and assignments, exam
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students are able to give examples of food as a source of nutrients. (S)he can schematically take advantage of his/her nutrition knowledge when choosing ingredients for a variety of dishes. (S)he recognizes the nutritional and health characteristics of various diets. (S)he knows how to calculate the nutrient content. (S)he knows how to name the goals of the Finnish nutrition recommendations. (S)he can define Finn’s food use.
Assessment criteria, good (3)
Students are able to compare foods as a source of nutrients. Students are able to apply their nutrition knowledge when choosing ingredients for various dishes. (S)he can explain the nutritional and health characteristics of different diets. (S)he can calculate the nutritional content and interpret the results. (S)he knows how to identify the goals of Finnish nutrition recommendations and put them into practice.
Assessment criteria, excellent (5)
Students are able to compare and evaluate dishes as a source of nutrients. Students are able to apply and justify their nutrition knowledge when choosing ingredients for various dishes. He knows how to develop different diets, taking into account nutritional and health characteristics. They can calculate nutritional content, interpret results and draw conclusions. They are able to apply the goals of Finnish nutrition recommendations and put them into practice. (S)he deduces Finn’s food use and nutrition recommendations.
Assessment methods and criteria
Assignments and exam
Further information
Course in english on request.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 31.05.2024
Credits
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Degree Programme in Food and Hospitality
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Anu Latva-Reinikka
- Samu Palander
- Leena Arjanne
- Matti-Pekka Pasto
Student groups
-
RESTO23Bachelor of Hospitality Management, Full-time studies
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
-
AGRO23Bachelor of Natural Resources, Agriculture and Rural Enterprises
-
AGRO23ABachelor of Natural Resources, Agriculture and Rural Enterprises
-
AGRO23BBachelor of Natural Resources, Agriculture and Rural Enterprises
Objective
The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Student can identify changes in the food chain in action in recent years.
Content
-the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the main dimensions of quality which are common for the whole food chain
-main actors working in the food chain and employability in Finland
Materials
Will be assigned at the beginning of the course and researched during lectures
Teaching methods
Lectures
Assignments
Group work
Online materia
Student workload
The work load of the study is 134 hours:
-lectures
-workshops
-Independent study
-Group Work
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
The student is able to describe the production processes of domestic staple foods in agriculture and the food industry, as well as the operating methods of typical food services. The student knows how to use key professional terminology to describe the operation of the different areas of the food chain and their interfaces.
Assessment criteria, good (3)
The student knows how to take into account the connections of other activities in the food chain related to his own field of study. At a basic level, the student can compare production processes between different foods and forms of production and service and give examples of the importance of each part of the food chain in the formation of quality.
Assessment criteria, excellent (5)
The student is able to form an overall view of the operation of the food chain, taking into account the natural scientific and social conditions and goals of production, and is able to plan the operation of the chain taking these into account. The student can apply the knowledge of the domestic food chain and its quality requirements and combine examples of well-known food ingredients from the global market into the chain.
Assessment methods and criteria
Based on assignments and student's active participation
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 31.05.2024
Credits
3 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Degree Programme in Food and Hospitality
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Samu Palander
- Anu Latva-Reinikka
- Leena Arjanne
- Matti-Pekka Pasto
Student groups
-
MRESTO24Bachelor of Hospitality Management, Part-time studies
-
MAGRO24Bachelor of Natural Resources
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Objective
The student knows the origin and history of food, from primary production to the consumer. Student is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes and thus is able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Student can identify changes in the food chain in action in recent years.
Content
-the main crops of Finnish agricultural production and the use of food as well as quality factors
-animal husbandry: the main products and fodders, as well as the main product quality factors
-most significant global food raw materials and product features
-basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
-basic food processing methods and the importance of the quality elements of food service production
-the main dimensions of quality which are common for the whole food chain
-main actors working in the food chain and employability in Finland
Materials
Will be assigned at the beginning of the course and researched during lectures
Teaching methods
Lectures online
Assignments
Group work
Online material
Student workload
The work load of the study is 134 hours:
-lectures
-workshops
-Independent study
-Group Work
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
The student is able to describe the production processes of domestic staple foods in agriculture and the food industry, as well as the operating methods of typical food services. The student knows how to use key professional terminology to describe the operation of the different areas of the food chain and their interfaces.
Assessment criteria, good (3)
The student knows how to take into account the connections of other activities in the food chain related to his own field of study. At a basic level, the student can compare production processes between different foods and forms of production and service and give examples of the importance of each part of the food chain in the formation of quality.
Assessment criteria, excellent (5)
The student is able to form an overall view of the operation of the food chain, taking into account the natural scientific and social conditions and goals of production, and is able to plan the operation of the chain taking these into account. The student can apply the knowledge of the domestic food chain and its quality requirements and combine examples of well-known food ingredients from the global market into the chain.
Assessment methods and criteria
Based on assignments and student's active participation
Enrollment
13.11.2023 - 12.02.2024
Timing
12.02.2024 - 05.04.2024
Credits
3 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Degree Programme in Food and Hospitality
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Anu Latva-Reinikka
- Eija Putula-Hautala
- Merja Kyntäjä
- Teija Rönkä
Student groups
-
RESTO23Bachelor of Hospitality Management, Full-time studies
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
-
AGRO23Bachelor of Natural Resources, Agriculture and Rural Enterprises
-
AGRO23ABachelor of Natural Resources, Agriculture and Rural Enterprises
-
AGRO23BBachelor of Natural Resources, Agriculture and Rural Enterprises
Objective
Student knows the dimensions of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.
Content
- The significance of responsible food chain in globally
- Environmental responsibility of the food chain
- Safety food and traceability
- Nutritional recommendations
- Well-being at work
- Animal welfare as one dimension of the responsible food chain
- Economic responsibility and local market presence
Materials
Material assigned by teachers.
Teaching methods
Lectures and assingments during lectures
Pre-material and assingments
Lectures are obligatory. Those not present are given compensatory assignments.
Student workload
Totally 80 h.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
The course is graded as pass/fail.
Pass: The student knows the dimensions of the responsible food chain.
Assessment methods and criteria
Approved assignments and participation.
Qualifications
Structure of Food Chain
Enrollment
13.11.2023 - 14.02.2024
Timing
12.02.2024 - 05.04.2024
Credits
3 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Degree Programme in Food and Hospitality
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Anu Latva-Reinikka
- Eija Putula-Hautala
- Merja Kyntäjä
- Teija Rönkä
Student groups
-
MRESTO24Bachelor of Hospitality Management, Part-time studies
-
MAGRO24Bachelor of Natural Resources
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Objective
Student knows the dimensions of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.
Content
- The significance of responsible food chain in globally
- Environmental responsibility of the food chain
- Safety food and traceability
- Nutritional recommendations
- Well-being at work
- Animal welfare as one dimension of the responsible food chain
- Economic responsibility and local market presence
Materials
Material assigned by teachers.
Teaching methods
Lectures, group work, autonomous studies.
Student workload
81 h
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
The course is graded as pass/fail.
Pass: The student knows the dimensions of the responsible food chain.
Assessment methods and criteria
Active participation. Approved assignments.
Qualifications
Structure of Food Chain
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 08.10.2023
Credits
2 op
Virtual proportion (cr)
1 op
Teaching languages
- Finnish
- roo.sv
Degree programmes
- Bachelor of Hospitality Management
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Erja Heikkilä
Student groups
-
RESTO22
-
BIELI22
Objective
The student will have a good knowledge of Swedish standard language. He/she can use field related basic vocabulary in his/her studies in oral and written communication.
He /she can manage his/her learning both in oral and written communication
Content
Basic grammar: theory and assignments.
General and field related vocabulary assignments.
Materials
Moodle -material and study book Reflex etc.
Teaching methods
Contact classes (hybride) and virtual self-studies (Moodle)
Exam schedules
Level test at the beginning of the academic year, students will be invited to the course based on the test.
Completion alternatives
Equal course for example via Campus Online- studies
Student workload
Ca 10 h classes together, other work load independent distance work in Moodle
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
Approved: Students participate actively in contact classes (80 %) and complete all given assignments. They can use basic structures and limited vocabulary in spoken and written communication and they understand slow and clear speech and simple field-related texts. They manage reasonably well in familiar everyday situations. Their pronunciation is understandable.
Failed: Student does not do or fail assigments
Assessment methods and criteria
Active participation, returned assignments. Assessment: pass /fail
Qualifications
No previous studies required.
Course is recommended to the students who fail or pass the level test with T1 or T2,
Enrollment
17.04.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
3 op
Virtual proportion (cr)
1.5 op
Teaching languages
- Finnish
- roo.sv
Degree programmes
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Erja Heikkilä
Student groups
-
AGRO21PRAgrologi (AMK)
Objective
The students can communicate in Swedish both orally and in writing in working life situations. They are able to discuss field related topics in Swedish. They are able to develop their expertise using literature as well as other sources in Swedish.
Students:
can tell about themselves, their education and work experience
can write a cv and a job application and can handle job interviews
can write work relevant messages (e.g. e-mails and business letters) and manages spoken communication situations
can use polite phrases and handle small talk
know the basic terminology of the field
Content
Telling about oneself and ones studies
Job application, cv, job interview
Polite phrases and small talk
Basic written messages and letters, spoken work life communication
Field specific texts
Materials
Online material in Moodle
Completion alternatives
Identification of prior learning
Student workload
Classes together ca 24h, other work load indenpendent work in Moodle
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students can present themselves and their field of work if sufficient time is given for preparation
can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
can cope with job application situations with the support of the interviewer.
can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
understand the basic ideas behind field specific texts.
Assessment criteria, good (3)
Students can present themselves and their field of work
they can write letters and field specific texts with some mistakes but the text is easily understandable.
can cope with job application situations with some preparation and can act as an interviewer.
can communicate verbally without difficulty on familiar as well as field related topics.
understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.
Assessment criteria, excellent (5)
Students can present themselves and their field of work spontaneously
can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes. Students can cope with job application situations effortlessly and can act as an interviewer
Student can communicate verbally on a variety of topics and can use polite phrases appropriately.
understand both the main points and details of field specific texts and can integrate and apply new information gained.
Assessment methods and criteria
Active participation, passed assignments, written and oral test
Qualifications
No previous studies are required.
Enrollment
17.04.2023 - 11.10.2023
Timing
09.10.2023 - 17.12.2023
Credits
3 op
Virtual proportion (cr)
1.5 op
Teaching languages
- Finnish
- roo.sv
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Erja Heikkilä
Student groups
-
BIELI22
Objective
Learning Outcomes (common, 3 cr) :
The students can communicate in Swedish both orally and in writing in working life situations. They are able to discuss field related topics in Swedish. They are able to develop their expertise using literature as well as other sources in Swedish.
Students:
can tell about themselves, their education and work experience
can write a cv and a job application and can handle job interviews
can write work relevant messages (e.g. e-mails and business letters) and manages work related telephone conversations, company presentations and other spoken communication situations
can use polite phrases and handle small talk
knows the basic terminology of the field
Content
Telling about oneself and ones studies
Job application, cv, job interview
Presentation skills (e.g. company presentations)
Polite phrases and small talk
Basic written messages and letters, spoken work life communication
Abstracts and summaries on field specific topics
Materials
Material in Moodle
Teaching methods
Classes (hybride), oral and written exercises, independent virtual studies in Moodle
Exam schedules
Level test at the beginning of the course , final written test /smaller tests, oral tests
Completion alternatives
Identification of prior learning (oral /written)
Student workload
Ca 24h contact/ hybride classes , other work load independent virtual studies
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students can present themselves and their field of work if sufficient time is given for preparation
can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
can cope with job application situations with the support of the interviewer.
can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
understand the basic ideas behind field specific texts.
Assessment criteria, good (3)
Students can present themselves and their field of work
they can write letters and field specific texts with some mistakes but the text is easily understandable.
can cope with job application situations with some preparation and can act as an interviewer.
can communicate verbally without difficulty on familiar as well as field related topics.
understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.
Assessment criteria, excellent (5)
Students can present themselves and their field of work spontaneously
can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes. Students can cope with job application situations effortlessly and can act as an interviewer
Student can communicate verbally on a variety of topics and can use polite phrases appropriately.
understand both the main points and details of field specific texts and can integrate and apply new information gained.
Assessment methods and criteria
Assessment based on active attendance, oral and written assignments and oral / written tests
Qualifications
No previous studies are required.
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Marja Erkkilä
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments
Content
Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.
Assessment criteria, good (3)
The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.
Assessment criteria, excellent (5)
The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Hospitality Management
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Marja Erkkilä
Student groups
-
MRESTO24Bachelor of Hospitality Management, Part-time studies
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Objective
- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments
Content
Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.
Assessment criteria, good (3)
The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.
Assessment criteria, excellent (5)
The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.
Enrollment
17.04.2023 - 11.10.2023
Timing
23.10.2023 - 17.12.2023
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Health Care, Nursing
- Bachelor of Construction Site Management
- Master of Engineering, Construction Engineering
- Bachelor of Business Administration, Business Management
- Bachelor of Social Services
- Bachelor of Hospitality Management
- Bachelor of Business Administration, SME Business Management
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Bachelor of Engineering, Information Technology
- Bachelor of Engineering, Automation Engineering
- Bachelor of Engineering, Food Processing and Biotechnology
- Bachelor of Health Care, Physiotherapy
- Bachelor of Engineering, Mechanical Engineering
- Bachelor of Social Services and Health Care, Applied Gerontology
Teachers
- Juha Yli-Hemminki
Student groups
-
AUTE23BBachelor of Engineering, Automation Engineering
Objective
- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments
Content
Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.
Assessment criteria, good (3)
The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.
Assessment criteria, excellent (5)
The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.
Enrollment
15.12.2023 - 21.04.2024
Timing
08.01.2024 - 31.05.2024
Credits
4 op
Virtual proportion (cr)
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Health Care, Nursing
- Bachelor of Construction Site Management
- Master of Engineering, Construction Engineering
- Bachelor of Business Administration, Business Management
- Bachelor of Social Services
- Bachelor of Hospitality Management
- Bachelor of Business Administration, SME Business Management
- Bachelor of Natural Resources, Agriculture and Rural Enterprises
- Bachelor of Engineering, Information Technology
- Bachelor of Engineering, Automation Engineering
- Bachelor of Engineering, Food Processing and Biotechnology
- Bachelor of Health Care, Physiotherapy
- Bachelor of Engineering, Mechanical Engineering
- Bachelor of Social Services and Health Care, Applied Gerontology
Teachers
- Raija Kangassalo
Objective
- The student is able to use office software, various online services and online learning environment, taking into account data protection and copyright issues.
- The student will be able to apply basic IT skills in new hardware and software environments
Content
Introduction to office software
Word processing
- settings according to the instructions for written work
- document standard
Spreadsheet
- calculation models
- diagrams
Presentation graphics
- presentation content and structure
- presentation settings
Use of online services
Cloud computing
- web conferencing as a working tool
Data protection
Copyright
Materials
Material assigned by the teacher in Moodle
Teaching methods
independent online study
Student workload
Student workload 108 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students will identify the most common office software and online services. The student will be able to use simple basic office software and understand the importance of data protection and copyright.
Assessment criteria, good (3)
The student will be able to identify the use of office software and online services and understand how they work and how they can be used as tools for personal work. The student is able to use office software in a variety of situations, taking into account data protection and copyright.
Assessment criteria, excellent (5)
The student will identify office software and online services and understand how they can be used. The student is able to apply office software and online services independently and in a variety of ways, taking into account data protection and copyright issues in different situations.
Assessment methods and criteria
Independent assingments, Moodle exams
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Margit Närvä
Student groups
-
BIELI20
Objective
The student is familiar with the concepts of the supply chain. The student has understanding about the production control, inventory management, and procurement. The student understands how the logistical decisions are affecting the profitability.
Content
- supply chain as concept and its significance
- procurement
- production management
- ERP
- inventory management
- transportation
Materials
Ritvanen, V., Inkiläinen, A., Bell, A. & Santala, J. 2011. Logistiikan ja toimitusketjun hallinnan perusteet.
Krajewski, L. J., Malhotra, M. K. & Ritzman, L. P. (2019). Operations management: Processes and supply chains (Twelfth edition. Global edition.). Pearson. (assigned parts)
Waters, D. 2009. Supply chain management: an introduction to logistics. 2. ed. Palgrave Macmillan. (assigned parts)
Material as indicated by the lecturer.
Teaching methods
Lectures, assignments
Student workload
Total work load of the course: 135 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students who are familiar with the basic principles of supply chain management, and are able to describe these concepts satisfactorily, and are familiar with practical applications will receive a grade of 1 or 2.
Assessment criteria, good (3)
Students, who have the basic command of the theoretical foundations of supply chain management, are able to describe them well and have the good command of the practical applications will receive a grade of 3 or 4.
Assessment criteria, excellent (5)
Students, who have the strong command of the theories of supply chain management, are able to clearly describe them and have the excellent command of practical applications will receive a grade of 5.
Assessment methods and criteria
Assignments
Exam
Qualifications
Business and entrepreneurship
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Margit Närvä
Student groups
-
MBIELI21
Objective
The student is familiar with the concepts of the supply chain. The student has understanding about the production control, inventory management, and procurement. The student understands how the logistical decisions are affecting the profitability.
Content
- supply chain as concept and its significance
- procurement
- production management
- ERP
- inventory management
- transportation
Materials
Ritvanen, V., Inkiläinen, A., Bell, A. & Santala, J. 2011. Logistiikan ja toimitusketjun hallinnan perusteet.
Krajewski, L. J., Malhotra, M. K. & Ritzman, L. P. (2019). Operations management: Processes and supply chains (Twelfth edition. Global edition.). Pearson. (assigned parts)
Waters, D. 2009. Supply chain management: an introduction to logistics. 2. ed. Palgrave Macmillan. (assigned parts)
Material as indicated by the lecturer.
Teaching methods
Lectures, assignments
Student workload
Total work load of the course: 135 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students who are familiar with the basic principles of supply chain management, and are able to describe these concepts satisfactorily, and are familiar with practical applications will receive a grade of 1 or 2.
Assessment criteria, good (3)
Students, who have the basic command of the theoretical foundations of supply chain management, are able to describe them well and have the good command of the practical applications will receive a grade of 3 or 4.
Assessment criteria, excellent (5)
Students, who have the strong command of the theories of supply chain management, are able to clearly describe them and have the excellent command of practical applications will receive a grade of 5.
Assessment methods and criteria
Assignments
Exam
Qualifications
Business and entrepreneurship
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Jarmo Alarinta
Student groups
-
BIELI20
Objective
Upon completion of the course, the student will
- understand the fundamentals of designing and buildng a production plant, starting from an idea and building it into a functional plant
- be able to assess the special features of the food process design
- be able to produce clear and unambiguous design documents.
- be competent in calculating the capacity of a production line formed from unit processes as well as other claculations associated with selection and measuriments. -- be introduced to mathematical problems associated with the material and energy balances of a production line, capacity and other calcultions that affect the choice of equipment
- acquire practical know-how in carrying out a factory design project, starting from designing and ending with a functional factory.
Content
- Diagrams used in factory design
- Special requirements of foods for the food process design
- Information handling in flowchart form
- Phases of design and construction
- Combining production lines from unit processes
- Profitability and other calculations
- Team work during projects and the use of expert advice and literature
Content of learning assigment:
- Phases involved in designing and creating a production plant
- Specifications of food process
- Process synthesis
- Dimensioning a production line
- Profitability
- Optimisation of process parameters
- Reference calculations
- Group work in a project.
Materials
Lopez-Gomez, A, & Barbosa-Canovas, G. V. (2005). Food Plant Design. Boca Raton : CRC Press 2005. ISBN 1-57444-602-9 sidottu, 978-1-57444-602-9 sidottu.
Maroulis, Z. B., & Saravacos, G. D. (2003). Food Process Design. Marcel Dekker.
ISBN 0-8247-4311-3 sidottu
Teaching methods
plant and process design exercises
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
plant and process design exercises
written exam
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Food processes
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Jarmo Alarinta
Student groups
-
MBIELI21
Objective
Upon completion of the course, the student will
- understand the fundamentals of designing and buildng a production plant, starting from an idea and building it into a functional plant
- be able to assess the special features of the food process design
- be able to produce clear and unambiguous design documents.
- be competent in calculating the capacity of a production line formed from unit processes as well as other claculations associated with selection and measuriments. -- be introduced to mathematical problems associated with the material and energy balances of a production line, capacity and other calcultions that affect the choice of equipment
- acquire practical know-how in carrying out a factory design project, starting from designing and ending with a functional factory.
Content
- Diagrams used in factory design
- Special requirements of foods for the food process design
- Information handling in flowchart form
- Phases of design and construction
- Combining production lines from unit processes
- Profitability and other calculations
- Team work during projects and the use of expert advice and literature
Content of learning assigment:
- Phases involved in designing and creating a production plant
- Specifications of food process
- Process synthesis
- Dimensioning a production line
- Profitability
- Optimisation of process parameters
- Reference calculations
- Group work in a project.
Materials
Lopez-Gomez, A, & Barbosa-Canovas, G. V. (2005). Food Plant Design. Boca Raton : CRC Press 2005. ISBN 1-57444-602-9 sidottu, 978-1-57444-602-9 sidottu.
Maroulis, Z. B., & Saravacos, G. D. (2003). Food Process Design. Marcel Dekker.
ISBN 0-8247-4311-3 sidottu
Teaching methods
plant and process design exercises
Student workload
Design exercises 16 hours (two working days) at the university
Online teaching 10 hours
Self-employed work
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
plant and process design exercises
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of process design and development, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of process design and development, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of design and development, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Food processes
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 29.10.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Student groups
-
BIELI21
Objective
The student can explain the role of strategic management. The student can apply the principles of the cost and financial accounting. She/he can calculate the profitability of investments and be familiar with the funding. The student can identify the business risks and how to manage them. She/he knows the principles of the quality management.
Content
- strategic management
- accounting
- quality management
Materials
Martinsuo, M., Mäkinen, S., Suomala, P. & Lyly-Yrjänäinen, J. 2016. Teollisuustalous kehittyvässä liiketoiminnassa (assigned parts)
Haverila, M. J., Uusi-Rauva, E., Kouri, I. & Miettinen, A. 2009. Teollisuustalous (assigned parts)
Articles
Lecturer's material.
Teaching methods
Lectures, assignments
Student workload
Total work load of the course: 135 h
- of which scheduled studies 34 h
- of which autonomous studies 101 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can explain the basic principles of strategic management, quality management and accounting. Student can describe these concepts satisfactorily, and are familiar with practical applications.
Assessment criteria, good (3)
The student has the basic command of the theoretical foundations of strategic management, quality management and accounting, and are able to describe them well. The student has the good command of the practical applications.
Assessment criteria, excellent (5)
The student can clearly describe theories of strategic management, quality management and accounting. She/he has the excellent command of practical applications of strategic management, quality management and accounting.
Assessment methods and criteria
Assignments
Exam
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to some problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Business and entrepreneurship
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 12.05.2024
Credits
5 op
Virtual proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Student groups
-
MBIELI22
Objective
The student can explain the role of strategic management. The student can apply the principles of the cost and financial accounting. She/he can calculate the profitability of investments and be familiar with the funding. The student can identify the business risks and how to manage them. She/he knows the principles of the quality management.
Content
- strategic management
- accounting
- quality management
Materials
Martinsuo, M., Mäkinen, S., Suomala, P. & Lyly-Yrjänäinen, J. 2016. Teollisuustalous kehittyvässä liiketoiminnassa (assigned parts)
Haverila, M. J., Uusi-Rauva, E., Kouri, I. & Miettinen, A. 2009. Teollisuustalous (assigned parts)
Articles
Lecturer's material.
Teaching methods
Lectures, assignments. Possibility to follow the lectures remotely
Student workload
Total work load of the course: 135 h
- of which scheduled studies 15 h
- of which autonomous studies 20 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can explain the basic principles of strategic management, quality management and accounting. Student can describe these concepts satisfactorily, and are familiar with practical applications.
Assessment criteria, good (3)
The student has the basic command of the theoretical foundations of strategic management, quality management and accounting, and are able to describe them well. The student has the good command of the practical applications.
Assessment criteria, excellent (5)
The student can clearly describe theories of strategic management, quality management and accounting. She/he has the excellent command of practical applications of strategic management, quality management and accounting.
Assessment methods and criteria
Assignments
Exam
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to some problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Business and entrepreneurship
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
5 op
Virtual proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Joni Viitala
Student groups
-
BIELI20
Objective
Upon completion of the course, the student will
- know the acquisition process of production equipment
- be able to define the critical points for food safety and hygiene of the food machines
- be able to produce a requirements specification for the machine designer
- be able to apply standards for hygiene requirements of food processing machinery and machine safety.
- be able to evaluate a significance of an integrated operation and maintenance for the company
- able to apply for maintenance methods
- be able to plan, implement and manage the integrated operation and maintenance.
Content
The acquisition process of production equipment:
- Safety requirements in machanical engineering
- Special requirement of machines used in the food industry
- Hygiene requirements of food processing machinery
- Materials made of metal
- Choosing materials and processing methods
- Common work methods used in making machine parts
- Fixed, detachable and flexible jointing
- Methods of power transmission
- Hydraulics .
Integrated operation and maintenance:
- Maintenance operations and methods
- maintenance and development for service reliability- Maintenance revenues and costs
- the development of overall equipment effectiveness (OEE)
- planning and management of the integrated operation and maintenance.
Materials
Materials distributed in lectures
Teaching methods
Predefined information acquisitions and tasks
Student workload
Total work load of the course: 135 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Satisfactory (1-2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
Good (3-4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Assignments
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Virtual proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Joni Viitala
Student groups
-
MBIELI21
Objective
Upon completion of the course, the student will
- know the acquisition process of production equipment
- be able to define the critical points for food safety and hygiene of the food machines
- be able to produce a requirements specification for the machine designer
- be able to apply standards for hygiene requirements of food processing machinery and machine safety.
- be able to evaluate a significance of an integrated operation and maintenance for the company
- able to apply for maintenance methods
- be able to plan, implement and manage the integrated operation and maintenance.
Content
The acquisition process of production equipment:
- Safety requirements in machanical engineering
- Special requirement of machines used in the food industry
- Hygiene requirements of food processing machinery
- Materials made of metal
- Choosing materials and processing methods
- Common work methods used in making machine parts
- Fixed, detachable and flexible jointing
- Methods of power transmission
- Hydraulics .
Integrated operation and maintenance:
- Maintenance operations and methods
- maintenance and development for service reliability- Maintenance revenues and costs
- the development of overall equipment effectiveness (OEE)
- planning and management of the integrated operation and maintenance.
Materials
Materials distributed in lectures
Teaching methods
Predefined information acquisitions and tasks
Student workload
Total work load of the course: 135 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Satisfactory (1-2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
Good (3-4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Assignments
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
4 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Anu Latva-Reinikka
- Sari Rimpelä
- Margit Närvä
Student groups
-
BIELI21
Objective
Student will be able to define and implement different concepts of research and various research methods. Student can independently utilise different opportunities of information retrieval in his/her own field and is able to critically evaluate different information. Student has basic knowledge of statistical analysis and is able to carry out a statistical research including research plan, implementing and reporting. He is also able to evaluate the results of the work and the whole process. Student can take into consideration the ethics of the research work. Student knows the conventions of academic writing and is able to draw up a research report which meets the demands of the style and the structure. Student has skills for producing thesis.
Content
- implementation of basic research concepts and methods
- web search, databases and information sources of the field
- evaluation and developing of the information retrieval, evaluation and use of the information
- basics of statistical mathematics and statistics
- compilation of statistical research project
Materials
Hirsjärvi, S., Remes, P. & Sajavaara, P. 2009. Tutki ja kirjoita. 15. uud. p. Helsinki: Tamm
Teaching methods
Lectures
Assignments
Team assignment
Exam
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
The student participates actively and returns the tasks acceptably. The student can acquire information. The student knows the basic concepts of the statistics and can manage the quantitative research. The student is familiar with the thesis process.
Qualifications
Introduction to Research and Development
Introduction to Project Work
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 12.05.2024
Credits
4 op
Virtual proportion (cr)
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Anu Latva-Reinikka
- Margit Närvä
- Sari Rimpelä
Student groups
-
MBIELI22
Objective
Student will be able to define and implement different concepts of research and various research methods. Student can independently utilise different opportunities of information retrieval in his/her own field and is able to critically evaluate different information. Student has basic knowledge of statistical analysis and is able to carry out a statistical research including research plan, implementing and reporting. He is also able to evaluate the results of the work and the whole process. Student can take into consideration the ethics of the research work. Student knows the conventions of academic writing and is able to draw up a research report which meets the demands of the style and the structure. Student has skills for producing thesis.
Content
- implementation of basic research concepts and methods
- web search, databases and information sources of the field
- evaluation and developing of the information retrieval, evaluation and use of the information
- basics of statistical mathematics and statistics
- compilation of statistical research project
Materials
Hirsjärvi, S., Remes, P. & Sajavaara, P. 2009. Tutki ja kirjoita. 15. uud. p. Helsinki: Tamm
Teaching methods
Lectures
Assignments
Team assignment
Exam
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
The student participates actively and returns the tasks acceptably. The student can acquire information. The student knows the basic concepts of the statistics and can manage the quantitative research. The student is familiar with the thesis process.
Qualifications
Introduction to Research and Development
Introduction to Project Work
Enrollment
16.04.2023 - 11.10.2023
Timing
23.10.2023 - 31.12.2023
Credits
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Margit Närvä
Student groups
-
BIELI22
Objective
The student is able to
- identify differences in scientific and everyday thinking
- define different approaches to research and basics concepts of research
- present the stages of a research process and reporting (structure)
- explain the importance of critical thinking in research and development work
- give examples of the meaning of research ethics
Content
- scientific and everyday thinking
- general research ethics
- central research methods
- basic concepts and structure of research
- states of research process and report
- research&development approach to work
Materials
- Hirsjärvi, S., Remes, P. & Sajavaara, P. 2009. Tutki ja kirjoita. 15th edition. Helsinki: Tammi.
- SeUAS Thesis guidelines
- SeUAS Instructions for written work
- material provided by the teacher
Teaching methods
Exercises in Moodle and lessons
Content scheduling
54 h,
independent studying 48h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
- Pass/fail
Pass:
The student demonstrates the competencies defined as the learning goals of the course and acceptably carries out the possible assignments related to the course.
Fail:
The student does not achieve the learning goals of the course and is not able to demonstrate their competencies.
Assessment methods and criteria
- Pass/fail
Pass:
The student demonstrates the competencies defined as the learning goals of the course and acceptably carries out the assignments related to the course.
Fail:
The student does not achieve the learning goals of the course and is not able to demonstrate his/her competencies.
Qualifications
No prerequisites
Enrollment
13.11.2023 - 08.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Minni Keskimäki
Student groups
-
BIELI22
Objective
After the course, the student is able to interact appropriately and draw up the most ordinary texts needed in the working life. He is acquainted with the conventions of the academic text, which are needed in the thesis, and is able to apply them in his own text. He can express himself coherently, convincingly and clearly.
Content
- basics of business communication
- essential texts within the field, business letters, informing
- basics of academic writing
Materials
Food Processing and Biotechnology:
Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita.
Juholin, E. 2022. Communicare: kasva viestinnän ammattilaiseksi. MIF.
and Web material
Teaching methods
- distance learning, written and spoken assignments, independent study
Exam schedules
Time of the exams will be announced during the course.
Student workload
54h, incl. lectures 17h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can not take the objective, receiver or situation into consideration sufficiently. The structure of the text is illogical and the argumentation is one-sided. Illustration is inadequate. The student can evaluate his communication only from his point of view.
Assessment criteria, good (3)
The student can take only partly into consideration the objective, situation and receiver. He can maintain the interaction. The structure of the text is mainly clear and consistent and the argumentation is versatile and credible. The illustration is appropriate. The student can in some part evaluate his communication realistically. He identifies the culturally bound character of the communication to some extent.
Assessment criteria, excellent (5)
The student can take the objective, situation and receiver into consideration skilfully and credibly. He can act responsibly and according to the agreed ways of action. The structure of the text follows the structure which is characteristic of the text species. The text is logical and the argumentation is versatile and convincing. The illustration is appropriate and efficient. The student can estimate his communication realistically. He can identify the culturally bound character of the communication.
Assessment methods and criteria
- written and spoken assingments
- self-assessment and peer review
- exams
Qualifications
Communication Skills
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
2 op
Teaching languages
- Finnish
Seats
10 - 40
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Sirkka Nieminen
Student groups
-
MBIELI22
Objective
After the course, the student is able to interact appropriately and draw up the most ordinary texts needed in the working life. He is acquainted with the conventions of the academic text, which are needed in the thesis, and is able to apply them in his own text. He can express himself coherently, convincingly and clearly.
Content
- basics of business communication
- essential texts within the field, business letters, informing
- basics of academic writing
Materials
Food Processing and Biotechnology:
Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita.
Juholin, E. 2022. Communicare: kasva viestinnän ammattilaiseksi. MIF.
and Web material
Teaching methods
- distance learning, written and spoken assignments, independent study
Exam schedules
Time of the exams will be announced during the course.
Student workload
54h, incl. distance learning 9h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can not take the objective, receiver or situation into consideration sufficiently. The structure of the text is illogical and the argumentation is one-sided. Illustration is inadequate. The student can evaluate his communication only from his point of view.
Assessment criteria, good (3)
The student can take only partly into consideration the objective, situation and receiver. He can maintain the interaction. The structure of the text is mainly clear and consistent and the argumentation is versatile and credible. The illustration is appropriate. The student can in some part evaluate his communication realistically. He identifies the culturally bound character of the communication to some extent.
Assessment criteria, excellent (5)
The student can take the objective, situation and receiver into consideration skilfully and credibly. He can act responsibly and according to the agreed ways of action. The structure of the text follows the structure which is characteristic of the text species. The text is logical and the argumentation is versatile and convincing. The illustration is appropriate and efficient. The student can estimate his communication realistically. He can identify the culturally bound character of the communication.
Assessment methods and criteria
- written and spoken assingments
- self-assessment and peer review
- exams
Qualifications
Communication Skills
Enrollment
17.04.2023 - 11.10.2023
Timing
23.10.2023 - 28.04.2024
Credits
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Eija Putula-Hautala
- Kari Jokiranta
Student groups
-
BIELI22
Objective
Students are able to
- plan their studies in accordance with their own career plans
- develop their job seeking skills in different ways
- identify their own career opportunities
- anticipate the changing needs of working life
- identify the effects of multiculturalism and globalisation on working life and interaction
- function in an international operational environment and make use of international networks
- plan their personal internationalisation in studies and working life
Content
- rules of working life and working life skills
- anticipating the needs of future working life
- career planning and job seeking skills
- goal-oriented planning of studies from the viewpoint of the student’s own career plans
- personal internationalisation planning
- opportunities of study and training abroad
- international operational environment and multiculturalism
- international networks
Materials
Materials are told in Moodle-course
Teaching methods
Contact lessons. SeAMK Career Day (Wed 31.1.2024)
Student workload
53 hours
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
Pass: The student participates in the classes of the course and shows the knowledge and skills listed in the learning outcomes in class and/or by completing the required course assignments.
Fail: The student does not reach the learning outcomes of the course and is not able to show required knowledge and skills
Assessment methods and criteria
Completing assignments and exercises (partly online)
Qualifications
Course: Studying in an University of Applied Sciences
Recommended optional programme components:
The student advisor will recommend optional programme components for each student based on their individual study plan.
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
RD proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
MBIELI21
Objective
Upon completion of the course, the student will
- be familiar with the special features of processed foods, such as processing, safety, and quality properties
- be able to develop a prepared convenience food processes.
Content
Processing, safety and nutritional properties of processed convenience foods
Materials
Lecturer's material.
Aho, J., Koponen, M., Pasto, M. & Stalder, S. 2020. Monipuolinen elintarvikeala: Elintarvikkeiden valmistus ja tuotanto. Helsinki: Opetushallitus.
Kupiainen, T. & Järvinen, E. 2009. Miksi kuluttaja ostaa valmisruokaa?: Valmisruokien valintaan vaikuttavat tekijät eri kuluttajaryhmissä. Helsinki: MTT taloustutkimus : Maa- ja elintarviketalouden tutkimuskeskus.
Teaching methods
- Assignments
- Group work
- Lectures
- A business visit (possible)
Exam schedules
The exam during the course timetable and retest according to the school practices.
Completion alternatives
Reported working life skills and a separate task or exam.
Student workload
Total workload of the course: 135 h
- of which scheduled studies: 35 h
- of which autonomous studies: 100 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
1-2: The student understands the basic concepts of ready to eat meal technology.
Assessment criteria, good (3)
3-4: The student understands the basic concepts of ready to eat meal technology. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands the basic concepts of ready to eat meal technology. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment methods and criteria
Exam, tasks/pilot plant exercises and reports.
Qualifications
Meat technology
Enrollment
17.04.2023 - 13.10.2023
Timing
25.09.2023 - 17.12.2023
Credits
5 op
RD proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Matti-Pekka Pasto
Student groups
-
BIELI21
Objective
Upon completion of the course, the student will
- be familiar with the special features of processed foods, such as processing, safety, and quality properties
- be able to develop a prepared convenience food processes.
Content
Processing, safety and nutritional properties of processed convenience foods
Materials
Lecturer's material.
Aho, J., Koponen, M., Pasto, M. & Stalder, S. 2020. Monipuolinen elintarvikeala: Elintarvikkeiden valmistus ja tuotanto. Helsinki: Opetushallitus.
Kupiainen, T. & Järvinen, E. 2009. Miksi kuluttaja ostaa valmisruokaa?: Valmisruokien valintaan vaikuttavat tekijät eri kuluttajaryhmissä. Helsinki: MTT taloustutkimus : Maa- ja elintarviketalouden tutkimuskeskus.
Teaching methods
- Assignments
- Group work
- Lectures
- A business visit (possible)
Exam schedules
The exam during the course timetable and retest according to the school practices.
Completion alternatives
Reported working life skills and a separate task or exam.
Student workload
Total workload of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
1-2: The student understands the basic concepts of ready to eat meal technology.
Assessment criteria, good (3)
3-4: The student understands the basic concepts of ready to eat meal technology. Student is able to combine his knowledge with previous experiences in the subject.
Assessment criteria, excellent (5)
5: The student understands the basic concepts of ready to eat meal technology. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.
Assessment methods and criteria
Exam, tasks/pilot plant exercises and reports.
Qualifications
Food technology 10 credits
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Helena Myllymäki
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
The student can
- act adequately in different public presentation and group communication situations
- act in interactive situations in digital environments, too
- analyse and assess communication skills as part of professional growth
- produce formal style text and apply SeAMK’s Instructions for Written Work
Content
- Communication style analysis
- Public presentation skills and interaction
- Group communication skills (e.g., meetings and negotiations, incl. online)
- Principles of a digital environment and interaction
- Production of formal style texts
- SeAMK’s Instructions for Written Work
Materials
- Material provided by the teacher
- Juholin, E. (2022). Communicare! Ota viestinnän ilmiöt ja strategiat haltuun (8. uud. p.). Infor / Management Institute of Finland MIF.
- SeAMK's Instructions for Written Work https://seamk.libguides.com/KirjallistenToidenOhje
- Kielitoimiston ohjepankki (Kotus) http://www.kielitoimistonohjepankki.fi/
- Kielijelppi http://www.kielijelppi.fi/
- Opintokeskus Sivis https://www.kokouskaytannot.fi/
Teaching methods
Contact lessons
Independent study: data acquisition and exercises
Written and spoken individual and group assignments
Online exams
Exam schedules
Exam and assignment times will be announced during the course.
Student workload
108 h, including 28 h contact learning
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can communicate in a sender-focused manner: they cannot pay sufficient attention to the goal, receiver, or situation. Text structure is incoherent and illogical, and argumentation is biased and scarce. Illustration is limited and irrelevant. The student can only assess their communication from the perspective of the sender of the message. They recognise the principles of digital communication only partially.
Assessment criteria, good (3)
In their communication, the student can only partially pay attention to the goal, situation, and the receiver of the message. Can maintain interaction in communication. Recognises to some extent the cultural-specific character of communication. Can take the principles of digital communication into account. Text structure is mainly clear and consistent, and argumentation is varied and trustworthy. Illustration is adequate. The student can assess their communication to some extent and partly in a realistic way.
Assessment criteria, excellent (5)
In their communication, the student can pay attention to the goal, situation, and the receiver of the message in a commendable and convincing manner, they can act responsibly and according to the agreed principles. Interaction in communication is very skilful. Can recognise the cultural-specific character of communication. Masters the policies of digital communication and can apply them. Text structure is typical of the genre, text is logical, clear, coherent, and argumentation is varied, unbiased, and convincing. consistent, and argumentation is varied and trustworthy. Illustration is adequate, efficient, and thought-out. The student can assess their own communication in a varied and realistic way from the perspective of the goal, purpose, receiver, and their own professional field.
Assessment methods and criteria
Written and spoken assignments
Online exams
Active participation in the assignments and submitting the assignments on time
Self assessment
Peer assessment
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
4 op
Teaching languages
- Finnish
Seats
15 - 60
Degree programmes
- Bachelor of Hospitality Management
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Heli Simon
- Minni Keskimäki
Student groups
-
MRESTO24Bachelor of Hospitality Management, Part-time studies
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Objective
The student can
- act adequately in different public presentation and group communication situations
- act in interactive situations in digital environments, too
- analyse and assess communication skills as part of professional growth
- produce formal style text and apply SeAMK’s Instructions for Written Work
Content
- Communication style analysis
- Public presentation skills and interaction
- Group communication skills (e.g., meetings and negotiations, incl. online)
- Principles of a digital environment and interaction
- Production of formal style texts
- SeAMK’s Instructions for Written Work
Materials
- online and other material will be announced in the beginning of the course
- Instructions for Written Work (APA)
Teaching methods
- distance learning
- written and spoken assignments
- independent study
Exam schedules
Exam times will be announced during the course.
Completion alternatives
Demonstrations of competencies (timetable, see intra)
Student workload
108h in total
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can communicate in a sender-focused manner: they cannot pay sufficient attention to the goal, receiver, or situation. Text structure is incoherent and illogical, and argumentation is biased and scarce. Illustration is limited and irrelevant. The student can only assess their communication from the perspective of the sender of the message. They recognise the principles of digital communication only partially.
Assessment criteria, good (3)
In their communication, the student can only partially pay attention to the goal, situation, and the receiver of the message. Can maintain interaction in communication. Recognises to some extent the cultural-specific character of communication. Can take the principles of digital communication into account. Text structure is mainly clear and consistent, and argumentation is varied and trustworthy. Illustration is adequate. The student can assess their communication to some extent and partly in a realistic way.
Assessment criteria, excellent (5)
In their communication, the student can pay attention to the goal, situation, and the receiver of the message in a commendable and convincing manner, they can act responsibly and according to the agreed principles. Interaction in communication is very skilful. Can recognise the cultural-specific character of communication. Masters the policies of digital communication and can apply them. Text structure is typical of the genre, text is logical, clear, coherent, and argumentation is varied, unbiased, and convincing. consistent, and argumentation is varied and trustworthy. Illustration is adequate, efficient, and thought-out. The student can assess their own communication in a varied and realistic way from the perspective of the goal, purpose, receiver, and their own professional field.
Assessment methods and criteria
written and spoken assignments, self-assessment, peer review and exams
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
Student groups
-
MBIELI22
Objective
Upon completion of the course, the student will
- be able to evaluate the factors influencing the quality of grain
- be able to define processes and equipment for the production of cereal products
- be able to assess the baking processes and factors affecting to the product quality
- be able to apply and develop the manufacturing methods in the bakery industry
Content
Grain quality indicators and quality control, malting, bread baking processes, sourdough, gluten-free products and other cereal products.
Materials
Lecturer's material.
Book: Salovaara, Ignatius, Jussila, Hurri, Martikainen: Leivonnan teknologia - Ruokaleipä.
Teaching methods
Lessons, eLearning, laboratory exercises and teamwork
Exam schedules
Traditional exam, retake exams take place in EXAM-room.
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 42 h
- of which autonomous studies: 93 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.
Assessment criteria, good (3)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.
Qualifications
Food Chemistry
Food Technology
Enrollment
17.04.2023 - 06.10.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
Student groups
-
BIELI20
Objective
Upon completion of the course, the student will
- be able to define different types of cereals
- be able to identify the specific characteristics of cereals as raw materials and their potential for use of the various components
- be able to assess the factors affecting the quality of grain
- be able to identify grain products, manufacturing processes and equipments
- be able to assess the baking processes and factors affecting to the product quality
- be able to apply and develop the manufacturing methods in the bakery industry.
Content
- Grai structure and nutrients of cereals
- Cereal types
- Cereal storage and quality control.
- Milling
- Malting
- Starch syrups
- Cereal-based feed
- Basics of making breads and confectionary products
- Quality control
- Machinery used in bakeries
Materials
Lecturer's material.
Book: Salovaara, Ignatius, Jussila, Hurri, Martikainen: Leivonnan teknologia - Ruokaleipä.
Teaching methods
Lessons, eLearning, laboratory exercises and teamwork
Exam schedules
Traditional exam, retake exams take place in EXAM-room.
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 48 h
- of which autonomous studies: 87 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Food chemistry
Food processes.
Enrollment
17.04.2023 - 26.11.2023
Timing
01.08.2023 - 30.04.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
Responsible person
Merja Kyntäjä
Scheduling groups
- Lähialue (Size: 16. Open UAS: 0.)
- Pitkämatka (Size: 16. Open UAS: 0.)
Student groups
-
MBIELI21
Education groups
- Lähialue
- Pitkämatka
Objective
Upon completion of the course, the student will
- be able to define different types of cereals
- be able to identify the specific characteristics of cereals as raw materials and their potential for use of the various components
- be able to assess the factors affecting the quality of grain
- be able to identify grain products, manufacturing processes and equipments
- be able to assess the baking processes and factors affecting to the product quality
- be able to apply and develop the manufacturing methods in the bakery industry.
Content
- Grai structure and nutrients of cereals
- Cereal types
- Cereal storage and quality control.
- Milling
- Malting
- Starch syrups
- Cereal-based feed
- Basics of making breads and confectionary products
- Quality control
- Machinery used in bakeries
Materials
Lecturer's material.
Book: Salovaara, Ignatius, Jussila, Hurri, Martikainen: Leivonnan teknologia - Ruokaleipä.
Teaching methods
Lessons, eLearning, laboratory exercises and teamwork
Exam schedules
Traditional exam, retake exams take place in EXAM-room.
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 34 h
- of which autonomous studies: 101 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
Good (3...4): The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
Excellent (5): The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Food chemistry
Food processes.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 28.04.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Student groups
-
BIELI22
Objective
Upon competition of the course, students will
- understand the more important issues involved in rheology and heat transfer technology. They will also be familiar with design criterias and common devices associated with these areas, such as valves, pumps and heat exchangers
- be able to evaluate the importance of the material properties with design of food process systems
- be able to calculate simple process equipment dimensions and equipment choices.
Content
Mass and energy balances
Fluid dynamics engineering
- Pressure loss in pipes
- Types of valves
- Types of pumps
- Dimensions of valves and pumps
Heat transfer engineering
- Theory of heat transfer
- Heat exchangers and their dimensions
- Heat transfer unit operations in food sector
- Refrigeration technology
Materials
Materials distributed in lectures
Teaching methods
Lectures and assignments
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 48 h
- of which autonomous studies: 87 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Exam and assignments,
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Mechanics and thermodynamics or Physics 1
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Virtual proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Ilmari Äijö
Student groups
-
MBIELI22
Objective
Upon competition of the course, students will
- understand the more important issues involved in rheology and heat transfer technology. They will also be familiar with design criterias and common devices associated with these areas, such as valves, pumps and heat exchangers
- be able to evaluate the importance of the material properties with design of food process systems
- be able to calculate simple process equipment dimensions and equipment choices.
Content
Mass and energy balances
Fluid dynamics engineering
- Pressure loss in pipes
- Types of valves
- Types of pumps
- Dimensions of valves and pumps
Heat transfer engineering
- Theory of heat transfer
- Heat exchangers and their dimensions
- Heat transfer unit operations in food sector
- Refrigeration technology
Materials
Lecture materials
Teaching methods
Videos and assignments
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 5 h
- of which autonomous studies: 130 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Exam and assignments
Assessment criteria, good (3)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, approved/failed
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Qualifications
Mechanics and thermodynamics or Physics 1
Enrollment
17.04.2023 - 06.09.2023
Timing
04.09.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- From Field to Fork
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Joni Viitala
- Merja Kyntäjä
Scheduling groups
- Pienryhmä 1 (Size: 16. Open UAS: 0.)
- Pienryhmä 2 (Size: 16. Open UAS: 0.)
Student groups
-
BIELI20
-
IEPFF23FFrom Field to Fork
Education groups
- Small group 1
- Small group 2
Objective
Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.
Content
Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries
Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.
Teaching methods
Laboratory training, Moodle tasks and reporting
Student workload
Laboratory work 44 h and autonomous studies 89 h.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Compulsory presence in the trainings and quality of the reporting
Qualifications
Food chemistry
Food processes
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 31.01.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Juuso Kumpulainen
- Merja Kyntäjä
Scheduling groups
- Lähialue (Size: 0. Open UAS: 0.)
- Pitkämatka (Size: 0. Open UAS: 0.)
Student groups
-
MBIELI21
Education groups
- Small group 1
- Small group 2
Objective
Upon completion of the course, the student will
- be able to assess the baking processes and factors affecting to the prdoduct quality
- be able to apply and develop the manufacturing methods in the bakery industry
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.
Content
Cereal technology:
- Production of bread, pastries and confectionary products
- Pre-prepared dough and
- Cold baking
- Additives
- Quality control
- Machinery used in bakeries
Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products.
Teaching methods
Laboratory training, Moodle tasks and reporting
Student workload
Total workload 135h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of topics, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of topics, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Assessment methods and criteria
Compulsory presence in the trainings and quality of the reporting
Qualifications
Food chemistry
Food processes
Enrollment
13.11.2023 - 12.01.2024
Timing
15.01.2024 - 10.03.2024
Credits
3 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Nina Sillvan
Student groups
-
BIELI22
Objective
The student
• is able to outline the entrepreneurial competences and to reflect on their own goals and strengths in relation to them
• recognizes human cognitive structures in themselves and in interaction with other people
• understands the importance of the tolerance of uncertainty in their actions and interaction
• is able to describe and consider social, cultural and economic value and to perceive their differences
• recognizes the contextuality of value and the different structures in which it can be created
• is able to analyse different value chains and networks
• is able to describe the importance of entrepreneurship for society and national economy as well as to recognize different manifestations of entrepreneurship in everyday life
• is able to describe the preconditions for profitable business activity
• knows the stages of the establishment of a company
• knows the entrepreneurship opportunities at SeAMK
Content
• Entrepreneurial competence, self-knowledge and self-efficacy, motivation, human systems of thought, uncertainty tolerance, and processing of disappointments
• Value creation, recognition of value chains and networks in different environments, value creation in different structures, such as companies and associations
• Basic concepts of entrepreneurship and business and earnings logic, economic literacy, risk management
• Stages of the establishment of business activities
• Business plan as a tool for structuring a business idea (for fields of study other than Business)
• Business activities as part of society, entrepreneurship as part of life
• Deepening of the student’s entrepreneurial skills at SeAMK (SeAMK Yritystalli, SeAMKPro, SeiES, etc.)
Evaluation scale
Passed/failed
Assessment criteria, satisfactory (1)
x
Assessment criteria, approved/failed
To pass the course, the student is required to actively participate in it and to pass all the assignments. In the assignments, the student shows they understand the creation of social, cultural and economic value and reflects on their importance in business and society. The student demonstrates they know the basic concepts of business and are able to describe the preconditions for profitable business activity. The student demonstrates they are able to reflect on their own relationship with entrepreneurship and entrepreneurial competence.