Master's Degree Programme in Food Chain Development
Name of the Degree Programme
Master's Degree Programme in Food Chain Development
Field of study
Technology
Specialisations
There are no lines of specialization. In the Master's Degree Program “Food Chain Development” engineering baced students are studying together with students whose background is in agriculture or hospitality management.
Qualification awarded
Master of Engineering
Level of qualification
The degree programme leads to a higher education degree which is a second cycle Master-level degree in the European Higher Education Area (EHEA). According to the eight-level classification of the European Qualifications Framework (EQF) the degree represents level 7.
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
Please see the websites 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
Please see the Degree Regulations of Seinäjoki University of Applied Sciences.
Structure of the studies
In the 60 ECTS Credit program there is 25 cr compulsory studies and 5 cr free choice studies. Already in the beginning of the studies student are advised to start their 30 cr thesis process.
Profile of the programme
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 leadership. In the thesis process the student deepens her/his competence in her/his subject area.
Pedagogical approach and learning environment
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.
Specific arrangements for recognition of prior learning (RPL)
The arrangements are based on the general RPL guidelines established at Seinäjoki University of Applied Sciences.
Occupational profiles
The graduates from the degree program are qualified to expert level to work in various companies and organization in the area of food chain
Internationalization
There are some course books and other learning materials in English.
Access to further studies
Eligible for doctoral studies.
Graduation requirements
Please see the Degree Regulations of Seinäjoki University of Applied Sciences and instructions for graduates at Intra.
Mode of study
Mode of study This programme is a part of our adult education. Students attend part-time and teaching takes place through various modes on weekends (Thu.-Sat.).
Head of degree programme
Anne-Maria Aho
e-mail: anne-maria.aho(at)seamk.fi
Phone: +358 (0)40 830 4173
Margit Närvä
e-mail: margit.narva(at)seamk.fi
Phone: +358 (0)40 830 2433
Student counsellor
Essi Hauta
e-mail: essi.hauta(a)seamk.fi
Phone: +358 (0)40 830 1262
Coordination of international mobility
Tiina Välimäki, 040-830 4127, tiina.valimaki(at)seamk.fi, Eurooppaan vaihtojaksoa suunnittelevat
Maria Loukola, 040-830 2240, maria.loukola(at)seamk.fi, Euroopan ulkopuolelle vaihtojaksoa suunnittelevat
Student services
Puh. 020 124 5055, opiskelijapalvelut(at)seamk.fi
Enrollment
17.04.2023 - 31.08.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Master's Degree Programme in Food Chain Development
- Master of Hospitality Management, Food Chain Development
Teachers
- Jarmo Alarinta
- Margit Närvä
- Kirta Nieminen
Student groups
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YRKK22R
-
YRKK22I
Objective
The student can evaluate the food supply chain. The student can evaluate the dependence of the different activities of the supply chain and especially significance of the production process as a part of the supply chain. The student can analyse the significance of new food processing methods in the control of food safety and production process.
Content
- Food supply chain as business process
- The production process of the food as part of the supply chain
- New food processing methods
- Effect of the production process on the food safety, quality and self-life of the product
Materials
Dani, S. 2015. Food supply chain management and logistics: From farm to fork. Kogan Page.
Fellows, P.J. 2017. Food processing technologies principles and practices.
Articles
Teaching methods
Lectures, assignments
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 24 h
- of which autonomous studies: 101 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student has participated in the course working. The student has pointed out the ability to understand the food supply chain, the significance of the production process and the new methods of the food processing as a whole with the study module. The student has been able to utilise the basic concepts of the subject matter in the tasks of the study module and in the examination.
Assessment criteria, good (3)
The student has participated in the course working actively. The student has pointed out the ability to analyse the food supply chain, the significance of the production process and the new methods of the food processing as a whole with the study module. The student has been able to adapt the concepts of the subject matter in the tasks of the study module and in the examination.
Assessment criteria, excellent (5)
The student has participated in the course working actively. The student has pointed out the ability to evaluate the food supply chain, the significance of the production process and the new methods of the food processing as a whole with the study module. The student has been able to adapt the concepts of the subject matter and able to produce new solutions in the tasks of the study module and in the examination.
Enrollment
01.08.2023 - 06.09.2023
Timing
08.09.2023 - 30.11.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Master of Engineering, Technology Competence Management
- Master's Degree Programme in Business Competence
- Master of Culture and Arts
- Master's Degree Programme in Food Chain Development
- Master of Hospitality Management, Food Chain Development
- Master of Natural Resources, Food Chain Development
Teachers
- Emilia Kangas
Student groups
-
YTOJ23Master of Engineering, Technology Competence Management
-
YLI23Master of Business Administration, Business Competence
-
YRKK22R
-
YKUTU23Master of Culture and Arts, Cultural Management
-
YRKK22A
-
YRKK22I
Objective
The student is familiar with supervisory duties, responsibilities and future requirements. The student recognizes the requirements of supervisory work and the organization in the present and in the future. The student is able to assess what kind of leader he/she is regarding his/her personality and is able to develop his/her own supervisory work.
Content
Management of one's own performance and time management
Transformational leadership
Management of work motivation
Managing well-being at work
Leadership and interaction
Leader's emotional intelligence
Leadership profile
Materials
Literature specified by the teacher
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student is aware of the importance and elements of leadership skills. The student has shown ability to understand the basic concepts of the topic. The student's outputs show a tolerable command of the operational concepts in practice.
Assessment criteria, good (3)
The student is able to apply leadership skills. The student's actions and outputs show good command of the operational concepts in business management. The student is able to clearly assess supervisory work and its elements and develop their own supervisory skills.
Assessment criteria, excellent (5)
The student is able to apply, analyze and develop leadership skills. The student's actions and outputs show strong command of the operational concepts in business management and its development. The student shows excellent skills in critically analyzing supervisory work and its elements and develop their own supervisory skills with an evaluative approach.
Qualifications
-