Open UAS Pathway Studies, Bachelor of Engineering, Food Processing and Biotechnology, Multimodal implementation: POLKUMBIELI26K

Descriptions

This curriculum is for open UAS students. The curriculum includes first year studies and Basic Studies Common To All In SEAMK (Open UAS Path Studies, Bachelor of Engineering, Food Processing and Biotechnology). There is also some personal study planning in the open university's path studies.

PROFILE OF THE PROGRAMME
Studies in Food Processing and Biotechnology equip students with the skills needed for industrial food production and development. This education combines the application of natural sciences with the integration of scientific knowledge and modern technology.

Graduates of Food Processing and Biotechnology engineering programs can work in various roles within the food industry, environmental health, public food services, development and research projects, or as entrepreneurs. In the food industry, they typically serve as production supervisors, product development specialists, or quality management experts. These studies prepare graduates for diverse career opportunities across various sectors of the food industry.

In Food Technology, students gain a broad knowledge base essential for the functioning of the food industry. Vocational studies cover topics such as the properties and processing of various raw materials, process development, managing production companies, food safety, process hygiene, and automation. These studies provide the expertise required to address future challenges in the food industry, emphasizing knowledge of raw materials, process optimization, and creative problem-solving.

In advanced studies, students can specialize in grain and vegetable technology, dairy and beverage technology, or meat technology. They also have the option to pursue areas like hygienic design, automation, or food industry process development. These advanced studies are typically selected during the second year. Alternatively, students can explore other fields such as entrepreneurship, leadership, nutrition, or sustainable development to enhance their professional competencies.

SeAMK’s education in food-related fields stands out as a unique concentration of expertise in Finland. Studies in Food Processing and Biotechnology provide a comprehensive overview of the entire food chain, encompassing the food industry, agriculture, food services, and consumer perspectives.

Industries applying Bio- and Food Technology are rapidly internationalizing and becoming increasingly globally competitive. The food industry is one of the most internationally competitive sectors in Finnish industry. Finnish expertise in this field is world-class, and despite globalization, industrial activities in Finland continue to thrive. Consequently, acquiring strong language and international skills is an integral part of the studies. The Bio- and Food Technology degree program offers excellent opportunities for studying abroad. In addition, language skills can be enhanced in Finland, as some courses are conducted in English, and learning materials are also available in English. SeAMK further supports language development through a wide range of optional language courses.

The program consists of 240 ECTS credits and is designed to be completed in approximately four years. However, the duration may be shorter depending on prior knowledge and personal goals. The academic year runs from September to April, with opportunities for project studies, internships, and summer studies during the summer months. The program includes a blend of on-campus and online learning, as well as hands-on laboratory work. Practical training in Food Processing and Biotechnology is typically conducted during the third year but can also take place over the summer. The thesis, completed towards the end of the program, allows students to focus on topics aligned with their interests, career plans, and professional goals.

OCCUPATIONAL PROFILES
The fundamental competence in Food Processing and Biotechnology involves the management of living and organic materials, as well as bioprocesses. Expertise in safety and quality is a defining feature of professional competence. Technical and economic knowledge is also part of the toolkit for Bio- and Food Technology professionals. Leadership skills significantly enhance the employability of graduates. Bio- and Food Technology engineers hold key positions in industries that apply Food Processing and Biotechnology. Graduates can be placed in roles such as production supervisors, quality management, product development, or design positions in the food industry or industrial service functions. Key sectors in the food industry include meat and ready-to-eat food production, bakeries, dairies, and beverage production. Possible job roles in municipal and state services include inspection and teaching positions. Some Food Processing and Biotechnology engineers work as entrepreneurs.

Typical job titles for Bio- and Food Technology engineers include supervisor, product developer, production planner, production manager, health inspector, quality controller, quality manager, product manager, product development manager, or production manager. Most roles in the field require proficiency in automation technology and strong digital skills. The job market for Food Processing and Biotechnology engineers in the food industry is stable, and the future looks positive.

Common/general competencies are shared areas of expertise for different degree programs, but their specific characteristics and importance can vary across different professions and job roles. General competencies provide the foundation for functioning in the workplace, collaboration, and the development of expertise. According to the recommendation by Arene (The Rectors' Conference of Finnish Universities of Applied Sciences), general competencies are presented as follows: learning to learn, ethics, functioning in the worklife, proactive development, internationality and multiculturalism and sustainable development. Entrepreneurship is a competence of SeAMK.

PEDAGOGICAL APPROACH
The workplace and expertise increasingly require employees to have information retrieval and processing skills, collaboration abilities, problem-solving skills, continuous learning, and the capacity to integrate different types of knowledge and various disciplines in practical work. In Food Processing and Biotechnology education, a constructivist learning approach is emphasized, where the active role of the student and their own experiential world are crucial components of teaching. The role of the teacher is primarily to act as a guide for learning and to coordinate the learning process.

The studies for multi-modal students are organized as a combination of contact and distance learning periods with an emphasis on online delivery. In-person teaching is scheduled once a month during an intensive week from Thursday to Saturday. There are three intensive weeks during the autumn semester and four during the spring semester. Between these, there are distance learning periods that include time-specific online teaching. Efforts are made to record the online lectures held during the distance periods. Additionally, alternative laboratory group teaching may be arranged on Tuesday or Wednesday of the intensive week.