Master's Degree Programme in Food Chain Development: YRKK20I
Code: YRKK20I
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 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) | 2020-2021 | 2021-2022 |
Autumn
2020 |
Spring
2021 |
Autumn
2021 |
Spring
2022 |
1. / 2020 | 2. / 2020 | 3. / 2021 | 4. / 2021 | 5. / 2021 | 1. / 2021 | 2. / 2021 | 3. / 2022 | 4. / 2022 | 5. / 2022 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
YRKK20I-1001 |
COMPULSORY ADVANCED 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 | ||||||||||||
YRKK20I-1004 |
OPTIONAL ADVANCED 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 | ||||||||
CB00CG06 | Strategic management | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||
KD00CD57 | Leadership skills of the future | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||
YRKK20I-1002 |
FREE CHOICE STUDIES
(Choose ects: 5) |
5 | ||||||||||||||||
YRKK20I-1003 |
MASTER'S THESIS
(Choose all) |
30 | ||||||||||||||||
KA00CA93 | Master's Thesis | 30 | 15 | 15 | 7.5 | 7.5 | 7.5 | 7.5 | 3.8 | 3.8 | 2.5 | 2.5 | 2.5 | 3.8 | 3.8 | 2.5 | 2.5 | 2.5 |
Total | 60 | 45 | 20 | 22.5 | 22.5 | 12.5 | 7.5 | 11.35 | 11.35 | 7.5 | 7.5 | 7.5 | 6.25 | 6.25 | 2.5 | 2.5 | 2.5 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
General competencies (Master’s Degrees)
1 Learning competence
- is able to self-evaluate and develop one’s expertise in a versatile and focused way |
Development and Research |
Changes in Operational Environment and Future Developments |
Master's Thesis |
2 Ethical competence
- is able to take responsibility for the actions of a community and for the consequences of these actions |
Development and Research |
Leadership skills of the future |
Master's Thesis |
3 Working community competence
- is able to develop the operations of a work community |
Risk Management |
Strategic management |
Leadership skills of the future |
Master's Thesis |
4 Innovation competence
- is able to manage research, development and innovation projects and masters the methods of research and development work |
Leadership skills of the future |
Master's Thesis |
5 Internationalization competence
- is capable of international communication in one’s work and in the development of operations |
Master's Thesis |
6 Entrepreneurial competence
- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working. |
Changes in Operational Environment and Future Developments |
Development of Food Process |
Risk Management |
Strategic management |
Leadership skills of the future |
Master's Thesis |
7 Quality control competence
- Knowledge of the typical field-related quality control systems |
Development and Research |
Development of Food Process |
Risk Management |
Developing of the Nutritional Quality |
Strategic management |
Master's Thesis |
Not grouped |
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 |
Strategic management |
Leadership skills of the future |
2 Free Choice Studies |
No attached course units |
3 Thesis |
Master's Thesis |
Not grouped |
Bachelor of Agriculture/Engineering Food Chain Development Master’s Degree competencies
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 |
Master's Thesis |
2 Process management competence
- is able to estimate the special characteristics of the biological raw material in bio and food processes |
Development and Research |
Changes in Operational Environment and Future Developments |
Development of Food Process |
Risk Management |
Developing of the Nutritional Quality |
Strategic management |
Leadership skills of the future |
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 |
Strategic management |
Master's Thesis |
Not grouped |
Code | Name | Credits (cr) |
---|---|---|
YRKK20I-1001 |
COMPULSORY ADVANCED STUDIES
(Choose all) |
15 |
9B00BT12 | Development and Research | 5 |
KA00CA97 | Changes in Operational Environment and Future Developments | 5 |
8F00CG28 | Development of Food Process | 5 |
YRKK20I-1004 |
OPTIONAL ADVANCED STUDIES
(Choose ects: 10) |
10 |
KA00CA99 | Risk Management | 5 |
KA00CB05 | Developing of the Nutritional Quality | 5 |
CB00CG06 | Strategic management | 5 |
KD00CD57 | Leadership skills of the future | 5 |
YRKK20I-1002 |
FREE CHOICE STUDIES
(Choose ects: 5) |
5 |
YRKK20I-1003 |
MASTER'S THESIS
(Choose all) |
30 |
KA00CA93 | Master's Thesis | 30 |