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Project Studies in Food TechnologyLaajuus (10 op)

Tunnus: 8B00CM13

Osaamistavoitteet

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.

Sisältö

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.

Esitietovaatimukset

No previous studies are required.

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (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.

Arviointikriteerit, kiitettävä (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.

Ilmoittautumisaika

21.08.2024 - 04.09.2024

Ajoitus

01.08.2024 - 31.12.2024

Laajuus

2 - 10

Yksikkö

UUSI SeAMK Bio- ja elintarviketekniikka

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
  • Matti Leppälehto
Opiskelijaryhmät
  • IEPFF24F
    From Field to Fork

Tavoitteet

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.

Sisältö

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.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (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.

Arviointikriteerit, kiitettävä (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.

Esitietovaatimukset

No previous studies are required.

Ilmoittautumisaika

17.04.2023 - 07.09.2023

Ajoitus

04.09.2023 - 15.12.2023

Laajuus

2 - 10

Yksikkö

VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
  • Jarmo Alarinta
Opiskelijaryhmät
  • IEPFF23F
    From Field to Fork

Tavoitteet

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.

Sisältö

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.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (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.

Arviointikriteerit, kiitettävä (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.

Esitietovaatimukset

No previous studies are required.

Ajoitus

01.08.2022 - 31.12.2022

Laajuus

2 - 10

Yksikkö

VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi

Opetuskielet
  • Suomi
Tutkinto-ohjelma
  • Insinööri (AMK), Bio- ja elintarviketekniikka
Opettaja
  • Terhi Junkkari
Vastuuhenkilö

Jarmo Alarinta

Tavoitteet

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.

Sisältö

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.

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

Arviointikriteerit, hyvä (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.

Arviointikriteerit, kiitettävä (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.

Esitietovaatimukset

No previous studies are required.