Master of Natural Resources, Food Chain Development
Name of the Degree Programme
Master's Degree Programme in Food Chain Development
Field of study
Agriculture, forestry, fisheries and veterinary
The classification of the educational field is based on the international ISCED classification used by the Ministry of Education and Culture.
Specialisations
There are no lines of specialization.
Qualification awarded
Master of Natural Resources
The Degree Programme leads to a higher education degree which is a second cycle Master-level degree in the European Higher Education Area (EHEA)
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
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
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 of a Degree Programme consist of advanced professional studies, free elective studies, and a final project/thesis. The extent of the studies is 60 credits.
In the 60 ECTS Credit program there is 25 cr compulsory studies and 5 cr alternative 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 Management there are courses in the area of operational environment. Agriculture based students can concentrate in farm management studies. In the thesis process the student deepens her/his competence in her/his subject area.
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
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 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.
The arrangements are based on the general RPL guidelines established at Seinäjoki University of Applied Sciences.
Work-based learning and work placements
The Degree Programme doesn’t include practical training.
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.
Work-based learning and work placements
The Degree Programme doesn’t include practical training.
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.
Work-based learning and work placements
The Degree Programme doesn’t include practical training.
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.
Work-based learning and work placements
The Degree Programme doesn’t include practical training.
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
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(a)seamk.fi
Phone: +358 (0)40 830 4173
Margit Närvä
e-mail: margit.narva(a)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 Practical Training
Tutkinto-ohjelmaan ei kuulu harjoittelua.
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
Enrollment
11.11.2024 - 15.01.2025
Timing
10.01.2025 - 31.05.2025
Credits
5 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Master of Business Administration, International Business Management
- Master of Natural Resources, Food Chain Development
Teachers
- Dario Liberona
Scheduling groups
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Size: 10. Open UAS: 10.)
Student groups
-
IBM24Masters Degree Programme in International Business Management
-
IMEIBM25SMaster-level Exchange Programme in International Business Management
-
YRKK24AMaster of Natural Resources, Food Chain Development
Education groups
- Open UAS (Doesn't apply to degree student)
Objective
Students recognize how to reduce the consumption of natural resources in business by supporting the economic growth and well-being of society. Students recognize different business models of circular economy. The student is able to analyze and evaluate the possibilities of implementing different business models and their suitability for the company. The student is able to analyze and evaluate the possibilities and significance of different alternative business models for the success of the company in the future. The student recognizes and utilizes various tools in designing circular economy business models. After completing the course, the student is able to develop a business model based on the circular economy for the company.
Content
Introduction to the circular economy
Resource efficiency and recycling
Lifetime extension
Product as a service
Platform economy
Renewability
Materials
An OECD report on sustainable development
https://www.oecd.org/content/dam/oecd/en/publications/reports/2008/12/sustainable-development_g1gh9be9/9789264055742-en.pdf
an OECD report on
Circular Economy in Cities and Regions
https://www.oecd.org/content/dam/oecd/en/publications/reports/2020/10/the-circular-economy-in-cities-and-regions_dd1348ed/10ac6ae4-en.pdf
Teaching methods
The class uses:
Case Analysis
Reading Material
Develop a Circular Economy Plan
The contents in general
The sustainability problem,
What is sustainability and Circular Economy
Circular Economy Strategies
Sustainable three layer Business Models
Personal contribution to Circularity and Sustainability
Content scheduling
The contents in general
The sustainability problem,
What is sustainability and Circular Economy
Circular Economy Strategies
Sustainable three layer Business Models
Personal contribution to Circularity and Sustainability
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Student has shown ability to comprehend the basic concepts of the course: Student has been able to use the basic concepts of the course in practical business cases.
Assessment criteria, good (3)
Student has shown in the course ability to comprehend the concepts of the course and apply the concepts in practical business cases. Student has been able to develop solutions for the case company in the assignment of the course.
Assessment criteria, excellent (5)
The student has carried out work to an excellent standard. Student has shown in the course ability to comprehend the concepts of the course and apply the concepts in practical business cases. Student has been able to develop creative solutions in the assignment of the course.
Assessment methods and criteria
The proposal evaluation method is:
Hellen Mcarthur case 15%
Case Preserve
Quiz-Exam (ind) 20%
Personal Choices activity 10%
Presentation Problems or SDGs 10%
Final CE plan presentation 20%
CE written Report 15%
Class participation 10%
Assessment criteria, good (3)
Student has shown ability to comprehend the basic concepts of the course: Student has been able to use the basic concepts of the course in practical business cases.
Assessment criteria, excellent (5)
Suomeksi
Student has shown in the course ability to comprehend the concepts of the course and apply the concepts in practical business cases. Student has been able to develop solutions for the case company in the assignment of the course.
Assessment criteria, approved/failed
Suomeksi
The student has carried out work to an excellent standard. Student has shown in the course ability to comprehend the concepts of the course and apply the concepts in practical business cases. Student has been able to develop creative solutions in the assignment of the course.
Enrollment
22.04.2024 - 04.09.2024
Timing
26.08.2024 - 31.05.2025
Credits
5 op
Virtual proportion (cr)
2 op
Teaching languages
- Finnish
Degree programmes
- Master's Degree Programme in Food Chain Development
- Master of Hospitality Management, Food Chain Development
- Master of Natural Resources, Food Chain Development
Teachers
- Sirkka Nieminen
- Risto Lauhanen
- Margit Närvä
- Kaija Nissinen
- Jyrki Rajakorpi
Scheduling groups
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Size: 10. Open UAS: 10.)
Student groups
-
YRKK24RMaster of Hospitality Management, Food Chain Development
-
YRKK24IMaster of Engineering, Food Chain Development
-
YRKK24AMaster of Natural Resources, Food Chain Development
Education groups
- Open UAS (Doesn't apply to degree student)
Objective
Student knows the principles of development and research. Student can choose suitable development and research methods for different kind of topics. She/he can plan and implement development and research processes. She/he can report the development and research process and results.
Content
- finding information and using collections
- Research methods
- Reporting of reserach and development projects
Materials
Hirsjärvi, S., Remes, P. & Sajavaara, P. 2009. Tutki ja kirjoita. 15. uud. p. Helsinki: Tammi.
Alasuutari, P. 2001. Laadullinen tutkimus. 3. painos. Vastapaino.
Heikkilä, T. 2014. Tilastollinen tutkimus. 9. uud. p. Helsinki: Edita.
Metsämuuronen, J. 2009. Tutkimuksen tekemisen perusteet ihmistieteissä. Jyväskylä: Gummerus
Silverman, D. 2005. Doing Qualitative Research. 2nd ed. Sage Publications.
Toikko, T. & Rantanen, T. 2009. Tutkimuksellinen kehittämistoiminta.
Lecture's material
Teaching methods
Lectures, assignments
Student workload
Total work load of the course is 133,5 hours (scheduled studies about 50 hours).
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
.
Assessment criteria, approved/failed
The student is able to evaluate the reliability of information. He/she will be able to analyse the suitability of different research methods for different situations. The student will be able to choose the most appropriate method and to apply it in the design and realisation of his/her thesis. The student has carried out the tasks according to the instructions given.
Assessment methods and criteria
Active participation, assignments.
Enrollment
01.11.2024 - 10.12.2024
Timing
14.02.2025 - 30.04.2025
Credits
5 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Master's Degree Programme in Food Chain Development
- Master of Hospitality Management, Food Chain Development
- Master of Natural Resources, Food Chain Development
Teachers
- Juuso Kumpulainen
Student groups
-
YRKK24RMaster of Hospitality Management, Food Chain Development
-
YRKK24IMaster of Engineering, Food Chain Development
-
YRKK24AMaster of Natural Resources, Food Chain Development
Objective
Student is able to explain animal-specific structure and is able to apply data on meat structure in meat technology processes.
Student is able to analyse the biochemical interactions between meat and other tissues in meat technology processes.
Content
The most common species of slaughter animals and their carcass structures
Animal tissues
Tissue characteristics and meat structure
Biochemical and chemical factors in meat
Processes of meat technology
Materials
1) R. A. Lawrie, D.A. Ledward: Lawries Meat Science, CRC Woodhead Publ. in Food Science; Technology and Nutrition, 8th Edition.
2) Feiner, G. (2006). Meat products handbook: Practical science and technology. Woodhead Publishing Limited.
3) Additional material distributed.
Teaching methods
Lectures, assignments and laboratory exercises.
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 24 h
- of which autonomous studies: 111 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student is able to explain the main points of carcass structures of different animal species and is able to apply them to meat manufacturing.
The student will be able to explain the main aspects of the effects of the biochemical properties of meat on the final product.
Assessment criteria, good (3)
The student has a detailed knowledge of the carcass structures of animal species and is able to apply the
technological properties of meat in a variety of processes.
The student is able to evaluate the influence of the biochemical properties of meat on the properties of the final product.
Assessment criteria, excellent (5)
The student has a detailed knowledge of the carcass structures of animal species and is able to apply the technological properties of meat in a wide range of processes.
The student will be able to evaluate the influence of the biochemical properties of meat on the properties of the final product from a variety of perspectives.
Assessment methods and criteria
Exam, assignments
Assessment criteria, good (3)
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, 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 a variety of different problems. The student is able to find new meanings when applying what they have learned.
Assessment criteria, approved/failed
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.
Enrollment
01.11.2024 - 10.12.2024
Timing
15.04.2025 - 06.06.2025
Credits
5 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Master's Degree Programme in Food Chain Development
- Master of Hospitality Management, Food Chain Development
- Master of Natural Resources, Food Chain Development
Teachers
- Juuso Kumpulainen
Student groups
-
YRKK24RMaster of Hospitality Management, Food Chain Development
-
YRKK24IMaster of Engineering, Food Chain Development
-
YRKK24AMaster of Natural Resources, Food Chain Development
Objective
The student can evaluate the importance of the different stages of meat production in meat technology. The student can apply analytical methods for the management and evaluation of meat technological quality.
The student will be able to analyse the technological properties and usability of different raw materials.
Content
Product quality in the perspective of sustainable development.
Utilisation of by-products for food, feed and other technological uses.
Advanced analytical methods in meat technology processes.
Raw materials for hybrid products
Materials
1) R. A. Lawrie, D.A. Ledward: Lawries Meat Science, CRC Woodhead Publ. in Food Science; Technology and Nutrition, 8th Edition.
2) Feiner, G. (2006). Meat products handbook: Practical science and technology. Woodhead Publishing Limited.
3) Additional material distributed.
Teaching methods
Lectures, assignments and laboratory exercises.
Student workload
Total work load of the course: 135 h
- of which scheduled studies: 24 h
- of which autonomous studies: 111 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can explain the main effects of the different stages of meat production in meat technological processes. The student can apply analytical methods for the management and evaluation of meat technological quality. The student will be able to analyse the technological properties and usability of different raw materials.
Assessment criteria, good (3)
The student can explain the importance of the different stages of meat production in meat technological processes. The student can apply analytical methods for the management and evaluation of meat technological quality. The student can analyse the technological properties and usability of different raw materials from different perspectives.
Assessment criteria, excellent (5)
The student understands the importance of the different stages of meat production in meat technological processes. The student can apply analytical methods to the management and evaluation of meat technological quality at an excellent level. The student is able to analyse the technological properties and usability of different raw materials from a variety of perspectives.
Assessment methods and criteria
Exam, assignments
Assessment criteria, good (3)
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, 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 a variety of different problems. The student is able to find new meanings when applying what they have learned.
Assessment criteria, approved/failed
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.
Qualifications
Meat technology, Biochemical and structural factors of meat
Enrollment
22.04.2024 - 09.10.2024
Timing
25.11.2024 - 02.02.2025
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Master of Natural Resources, Food Chain Development
Teachers
- Matti Ryhänen
Student groups
-
YRKK24AMaster of Natural Resources, Food Chain Development
-
MAAJOHT24Comprehensive whole-farm management
Objective
The student is able to manage the farm comprehensively. The student is able to create a strategy for the farm and take it to the practical action, in which case strategic goals are also implemented through operational management.
Students will internalize the importance of strategic thinking and planning in the farm. After completing the course, she will be able to evaluate the operating models of the farm and compare alternative operating models. Students will be able to utilize analyses and syntheses in farm management.
Content
- Principles and strategies in farm management
- Strategic thinking, planning and management
- Operational management
- Analyses and syntheses
- Developing and implementing,operation models, performance, and profitability
Materials
• Olson, K.D. 2004. Farm management: Principles and strategies (soveltuvin osin)
• Ryhänen, M. & Laitila, E. (toim.) 2012. Yhteistyö ja resurssit maitotiloilla. Verkostomaisen yrittämisen lähtökohtia ja edellytyksiä. Seinäjoen ammattikorkeakoulun julkaisusarja B. Raportteja ja selvityksiä 59: 1-175.
• Ryhänen, M. & Laitila, E. (toim.) 2014. Yhteistyö ja verkostosuhteet. Strateginen tarkastelu maidontuotantoon sovellettuna. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 19: 1-204.
• Ryhänen, M. & Närvä, M. (toim.) 2019. Kokonaisvaltaisella johtamisella kannattavuutta maidontuotantoon. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 31: 1-178.
• Ryhänen, M. & Närvä, M. (toim.) 2021. Maitotilayrityksen kokonaisvaltaisen johtamisen käsikirja. Seinäjoen ammattikorkeakoulun julkaisusarja B. Raportteja ja selvityksiä 161: 1-156.
• Ryhänen, M., Närvä, M., Sipiläinen, T. & Rajakorpi, J. 2015. Yhteisnavetan perustaminen ja johtaminen. Helsingin yliopisto. Taloustieteen laitos. Selvityksiä 82: 57-90.
• Ryhänen & Sipiläinen 2018. Maatalousyrityksen johtaminen ja toiminnan kehittämien – Tuotannon suunnittelu strategisen johtamisen tukena.
Teaching methods
Lectures and assignment
Employer connections
The strategic management is developed in actual farm businesses. The students act in the active interaction with the farmers. The teacher supports the students in this work. The students draw up a written report to the farmers.
Student workload
Students' work 135 h: contact teaching about 24 hours, and independent study 111.
Project works are supervised via Teams-application.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
-
Assessment criteria, good (3)
-
Assessment criteria, excellent (5)
-
Assessment criteria, approved/failed
Pass: The student has participated in the course working actively. The student accomplishes the learning objectives of the course.
Assessment methods and criteria
Lessons, group work
Qualifications
Changes in operational environment and future developments or equivalent information
Enrollment
11.11.2024 - 19.02.2025
Timing
10.03.2025 - 27.04.2025
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Master of Natural Resources, Food Chain Development
Teachers
- Matti Ryhänen
Student groups
-
YRKK24AMaster of Natural Resources, Food Chain Development
-
MAAJOHT24Comprehensive whole-farm management
Objective
The student is able to produce cost information to support the management of a farm.
The student is able to analyse the cost structure of a farm.
The student will be able to compare the costs of alternative models of action.
Content
- Cost accounting to support management
- Cost calculations for different time intervals
- Interpreting and analysing cost calculations
- Cost comparison
Materials
Ryhänen, M. & Laitila, E. (toim.) 2012. Yhteistyö ja resurssit maitotiloilla. Verkostomaisen yrittämisen lähtökohtia ja edellytyksiä. Seinäjoen ammattikorkeakoulun julkaisusarja B. Raportteja ja selvityksiä 59
Ryhänen, M. & Laitila, E. (toim.) 2014. Yhteistyö ja verkostosuhteet. Strateginen tarkastelu maidontuotantoon sovellettuna. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 19: 1-204.
Ryhänen, M. & Nissinen, K. (toim.) 2011. Kilpailukykyä maidontuotantoon. Toimintaympäristön tarkastelu ja ennakointi. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 8
Ryhänen, M. & Närvä, M. (toim.) 2019. Kokonaisvaltaisella johtamisella kannattavuutta maidontuotantoon. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 31.
Ryhänen, M., Närvä, M., Sipiläinen, T. & Rajakorpi, J. 2015. Yhteisnavetan perustaminen ja johtaminen. Helsingin yliopisto. Taloustieteen laitos. Selvityksiä 82: 57-90.
Ryhänen & Sipiläinen 2018. Maatalousyrityksen johtaminen ja toiminnan kehittämien – Tuotannon suunnittelu strategisen johtamisen tukena.
Sipiläinen, T. & Ryhänen, M. (toim.) 2015. Tuotannon järjestämisen ja yhteistyön vaikutus tekniseen tehokkuuteen. Yhteistyöllä kilpailukykyä maidontuotantoon –hanke. Helsingin yliopisto. Taloustieteen laitos. Selvityksiä 81: 1-84.
Ryhänen, M. & Närvä, M. (toim.) 2021. Maitotilayrityksen kokonaisvaltaisen johtamisen käsikirja. Seinäjoen ammattikorkeakoulun julkaisusarja B161.
Ryhänen, M. & Närvä, M. (toim.) 2021. Maitotilayrityksen kokonaisvaltaisen johtamisen työkirja. Seinäjoen ammattikorkeakoulun julkaisusarja C13.
Ryhänen, M. & Rajakorpi, J. (toim.) 2023. Kustannusten hallinnalla kannattavuutta maidontuotantoon. Seinäjoen ammattikorkeakoulun julkaisusarja B. Raportteja ja selvityksiä 182: 1-142.
Teaching methods
Lectures, independent studying
Student workload
Student's work load 135 hours, including scheduled studies 24h.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student is able to produce cost information to support the management of farm in normal decision-making situations. They are able to analyse and compare the costs of operating practices moderately.
Assessment criteria, good (3)
The student is able to produce cost information to support the management of farm. They are able to analyse and compare the costs of operating practices from many different perspectives.
Assessment criteria, excellent (5)
The student is able to produce cost information to support the management of farm in various decision-making situations. They are able to analyse and compare the costs of operating practices from many different perspectives. They are able to critically evaluate the data produced in the cost calculations.
Assessment methods and criteria
Exam
Qualifications
Principles and strategies in farm management or equivalent information
Enrollment
22.04.2024 - 04.09.2024
Timing
04.10.2024 - 01.12.2024
Credits
5 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Master's Degree Programme in Food Chain Development
- Master of Hospitality Management, Food Chain Development
- Master of Natural Resources, Food Chain Development
Teachers
- Margit Närvä
- Jyrki Rajakorpi
Scheduling groups
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Size: 10. Open UAS: 10.)
Student groups
-
YRKK24RMaster of Hospitality Management, Food Chain Development
-
YRKK24IMaster of Engineering, Food Chain Development
-
YRKK24AMaster of Natural Resources, Food Chain Development
-
MAAJOHT24Comprehensive whole-farm management
Education groups
- Open UAS (Doesn't apply to degree student)
Objective
The course will give knowledge and skills to understand business risks. The students are able to coping with risks in the firm or farm.
Content
-Sources of risk
-Risk-bearing ability and attitude
-Managing risk and uncertainty
Materials
Literature will be announced at the beginning of the course
Teaching methods
Lectures, team work, assignment
Student workload
Student's work load 135 hours (scheduled about 22 hours).
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
-Students who are familiar with the risks and risk management satisfactorily will receive a grade of 1 or 2.
Assessment criteria, good (3)
-Students who are familiar with the risks and risk management well will receive a grade of 3 or 4.
Assessment criteria, excellent (5)
-Students who are able to analyze risks well and have excellent knowledge about risk management will receive a grade of 5.
Assessment methods and criteria
team work, assignment
Qualifications
No prerequisites
Enrollment
22.04.2024 - 04.09.2024
Timing
26.08.2024 - 13.10.2024
Credits
5 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Master's Degree Programme in Food Chain Development
- Master of Hospitality Management, Food Chain Development
- Master of Natural Resources, Food Chain Development
Teachers
- Margit Närvä
- Jyrki Rajakorpi
- Matti Ryhänen
Scheduling groups
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Size: 10. Open UAS: 10.)
Student groups
-
YRKK24RMaster of Hospitality Management, Food Chain Development
-
YRKK24IMaster of Engineering, Food Chain Development
-
YRKK24AMaster of Natural Resources, Food Chain Development
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MAAJOHT24Comprehensive whole-farm management
Education groups
- Open UAS (Doesn't apply to degree student)
Objective
The course will give knowledge and skills to understand the operational environment in agriculture and food sector. The students are able to acquire reliable data and information of the agriculture and food sector, as well as about changes in it, in order to support their firm or farm development.
Content
- Understanding operational environment in agriculture and food sector in present and in the future: political, economic, social, technological, environmental, and legal aspects.
Materials
Latvala, T. & Niemi, J. (toim.) 2024. Maa- ja elintarviketalouden suhdannekatsaus 2024. Luonnonvara- ja biotalouden tutkimus 33/2024. Luonnonvarakeskus, Helsinki. http://urn.fi/URN:ISBN:978-952-380-905-5
Rikkonen, P. 2017. Vaihtoehtoisia skenaarioita maataloudesta vuoteen 2030. Luonnonvara- ja biotalouden tutkimus 55/2017. Luonnonvarakeskus, Helsinki.
Ryhänen, M. & Närvä, M. (toim.) 2021. Maitotilayrityksen kokonaisvaltaisen johtamisen käsikirja. Seinäjoen ammattikorkeakoulun julkaisusarja B161. (soveltuvin osin)
Ryhänen, M., Rajakorpi, J. & Latva-Kyyny, M. 2022. Maatalousyrittäjän johtamisosaamisen kehittämisen perusteet. Seinäjoen ammattikorkeakoulun julkaisusarja C14. (soveltuvin osin)
Tutkimuslaitosten uusimmat ennusteet (mm. PTT, LUKE).
Traitler, H. 2018. Megatrends in food and agriculture: Technology, water use and nutrition. Hoboken, NJ: John Wiley & Sons.
Poutanen, K. 2017. Elintarviketalous 4.0: VTT:n visio älykkään, kuluttajakeskeisen ruokatuotannon aikakauteen. Espoo. VTT Technical Research Centre of Finland Ltd.
Journal articles
Luentomateriaali
Teaching methods
Lectures, assignments
Completion alternatives
Exam
Student workload
Total work load of the course 133,5 hours (scheduled studies 27 hours).
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
-Students who are familiar with operational environment and are able to understand satisfactory the effects of the changes which take place in it on the individual firm will receive a grade of 1 or 2.
Assessment criteria, good (3)
-Students who are able to describe operational environment and able to understand well the effects of the changes which take place in it on the individual firm will receive a grade of 3 or 4.
Assessment criteria, excellent (5)
-Students who are able to describe operational environment excellently and are able to analyze the effects of the changes which take place in it on the individual firm will receive a grade 5.
Assessment methods and criteria
Exam
Qualifications
No prerequisites
Enrollment
11.11.2024 - 15.01.2025
Timing
01.01.2025 - 31.05.2025
Credits
5 op
Virtual proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Master of Engineering, Construction Engineering
- Master of Engineering, Technology Competence Management
- Master's Degree Programme in Food Chain Development
- Master of Natural Resources, Food Chain Development
Teachers
- Emilia Kangas
Scheduling groups
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Size: 10. Open UAS: 10.)
Student groups
-
YTOJ24Master of Engineering, Technology Competence Management
-
YRAK24Master of Engineering, Construction Engineering
-
YKEJO23Master's Degree in Social Services and Health Care, Development and Management
-
LIIKE24SDevelopment of Business Competence
-
YRKK24IMaster of Engineering, Food Chain Development
-
YRKK24AMaster of Natural Resources, Food Chain Development
Education groups
- Open UAS (Doesn't apply to degree student)
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
-
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
-