Master of Engineering, Food Chain Development: YRKK24I
Code: YRKK24I
Descriptions
The degree programme leads to a higher education degree which is a second cycle Master-level degree in the European Higher Education Area (EHEA).
In the studies of Food Chain Development there are various courses in the area of studying methods, operational environment analysis, business management, process management, nutrition and marketing.
During the studies socio-constructivism is a main approach. Teacher is coaching students to ask for theoretical knowledge and use their working life experience to develop their competence. As a tools essays, practical assignments and various plans for real working life are used.
Select timing, structure or classification view
Show study timings by semester, study year or period
Code | Name | Credits (cr) | 2024-2025 | 2025-2026 |
Autumn
2024 |
Spring
2025 |
Autumn
2025 |
1. / 2024 | 2. / 2024 | 3. / 2025 | 4. / 2025 | 5. / 2025 | 1. / 2025 | 2. / 2025 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
YRKK24I-1001 |
COMPULSORY ADVANCED PROFESSIONAL STUDIES
(Choose all) |
15 | ||||||||||||
9B00BT12 | Development and Research | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 0.8 | 0.8 | 0.8 | ||||
KA00CA97 | Changes in Operational Environment and Future Developments | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||
8F00CG28 | Development of Food Process | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||
YRKK24I-1002 |
OPTIONAL ADVANCED PROFESSIONAL STUDIES
(Choose ects: 10) |
10 | ||||||||||||
KA00CA99 | Risk Management | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||
KA00CB05 | Developing of the Nutritional Quality | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 0.8 | 0.8 | 0.8 | ||||
KC00CF48 | Project Management | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||
5E00DL17 | Leadership Skills of the Future | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||
5E00DK76 | Financial Management and Developing Management Control Systems | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||
8F00DR10 | Biochemical and Structural Factors of Meat | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||
8F00DR11 | Specific Issues in Meat Technology | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||
YRKK24I-1003 |
FREE CHOICE STUDIES
(Choose ects: 5) |
5 | ||||||||||||
YRKK24I-1004 |
MASTER'S THESIS
(Choose all) |
30 | ||||||||||||
KA00CB21 | Master's Thesis | 30 | 20 | 10 | 10 | 10 | 10 | 5 | 5 | 3.3 | 3.3 | 3.3 | 5 | 5 |
Total | 60 | 65 | 15 | 25 | 40 | 15 | 12.6 | 12.6 | 13.43 | 13.43 | 13.43 | 7.5 | 7.5 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
Master’s Degree studies
1 Advanced Professional Studies |
Development and Research |
Changes in Operational Environment and Future Developments |
Development of Food Process |
Risk Management |
Developing of the Nutritional Quality |
Project Management |
Leadership Skills of the Future |
Financial Management and Developing Management Control Systems |
Biochemical and Structural Factors of Meat |
Specific Issues in Meat Technology |
2 Free Choice Studies |
No attached course units |
3 Thesis |
Master's Thesis |
Not grouped |
Master's Degree Programme in Food Chain Development competencies
Käytetään syksystä 2022 alkaen.
1 Competence in research and development
- is able to plan, organize and develop her/his work is capable to transfer principles of research and development to her/his work |
Development and Research |
Developing of the Nutritional Quality |
Specific Issues in Meat Technology |
Master's Thesis |
2 Process management competence
- is able to analyse and develop the processes of food sector |
Development and Research |
Changes in Operational Environment and Future Developments |
Development of Food Process |
Risk Management |
Developing of the Nutritional Quality |
Project Management |
Leadership Skills of the Future |
Financial Management and Developing Management Control Systems |
Biochemical and Structural Factors of Meat |
Specific Issues in Meat Technology |
Master's Thesis |
3 Strategic management competence
- is able to anticipate and analyze national and changes in international business environment, and to find new opportunities from those changes. |
Changes in Operational Environment and Future Developments |
Leadership Skills of the Future |
Financial Management and Developing Management Control Systems |
Specific Issues in Meat Technology |
Master's Thesis |
Not grouped |
Shared Competences of Universities of Applied Sciences(Master’s Degrees), 2022
Shared Competences of Universities of Applied Sciences(Master’s Degrees), 2022, Arene
1. Learning to learn
The graduating student promotes their own |
Development and Research |
Project Management |
Leadership Skills of the Future |
Master's Thesis |
2. Operating in a workplace
The graduating student is able to develop and |
Development and Research |
Changes in Operational Environment and Future Developments |
Development of Food Process |
Risk Management |
Developing of the Nutritional Quality |
Project Management |
Leadership Skills of the Future |
Biochemical and Structural Factors of Meat |
Specific Issues in Meat Technology |
Master's Thesis |
3. Ethics
The graduating student assesses and promotes the realisation of ethical principles and |
Development and Research |
Developing of the Nutritional Quality |
Leadership Skills of the Future |
Financial Management and Developing Management Control Systems |
Biochemical and Structural Factors of Meat |
Master's Thesis |
4. Sustainable development
The graduating student develops and manages |
Changes in Operational Environment and Future Developments |
Development of Food Process |
Risk Management |
Developing of the Nutritional Quality |
Project Management |
Leadership Skills of the Future |
Financial Management and Developing Management Control Systems |
Specific Issues in Meat Technology |
Master's Thesis |
5. Internationality and multiculturalism
The graduating student is able to develop and |
Changes in Operational Environment and Future Developments |
Project Management |
Specific Issues in Meat Technology |
Master's Thesis |
6. Proactive development
The graduating student is able to manage the |
Changes in Operational Environment and Future Developments |
Development of Food Process |
Risk Management |
Leadership Skills of the Future |
Financial Management and Developing Management Control Systems |
Specific Issues in Meat Technology |
Master's Thesis |
7. Entrepreneurial competence
promotes entrepreneurial action in their working community |
Changes in Operational Environment and Future Developments |
Risk Management |
Project Management |
Leadership Skills of the Future |
Financial Management and Developing Management Control Systems |
Master's Thesis |
Not grouped |
Code | Name | Credits (cr) |
---|---|---|
YRKK24I-1001 |
COMPULSORY ADVANCED PROFESSIONAL STUDIES
(Choose all) |
15 |
9B00BT12 | Development and Research | 5 |
KA00CA97 | Changes in Operational Environment and Future Developments | 5 |
8F00CG28 | Development of Food Process | 5 |
YRKK24I-1002 |
OPTIONAL ADVANCED PROFESSIONAL STUDIES
(Choose ects: 10) |
10 |
KA00CA99 | Risk Management | 5 |
KA00CB05 | Developing of the Nutritional Quality | 5 |
KC00CF48 | Project Management | 5 |
5E00DL17 | Leadership Skills of the Future | 5 |
5E00DK76 | Financial Management and Developing Management Control Systems | 5 |
8F00DR10 | Biochemical and Structural Factors of Meat | 5 |
8F00DR11 | Specific Issues in Meat Technology | 5 |
YRKK24I-1003 |
FREE CHOICE STUDIES
(Choose ects: 5) |
5 |
YRKK24I-1004 |
MASTER'S THESIS
(Choose all) |
30 |
KA00CB21 | Master's Thesis | 30 |