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Open UAS Path Studies, Degree Programme in Food Processing and Biotechnology: POLKUBIELI22K

Code: POLKUBIELI21

Duration:
1 years (60 cr)

Start semester:
Spring 2022

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, Degree Programme in Food Processing and Biotechnology). There is also some personal study planning in the open university's path studies.



PROFILE OF THE PROGRAMME
The degree programme consists of 240 ECTS and the studying time is approximately four years. The specialization lines are (1) Food Technology and (2) Meat and Prepared Food Technology. Orientation is selected during the second year of study.

The food processing and biotechnology industries are quickly globalising, and they are also competitive on the international level. The food processing industry in Finland is the most competitive of all of the branches of industry in the country. Finnish expertise in the field is among the best in the world, and the industry will continue to function in Finland despite the globalisation of production activities.

Engineers in the fields of food processing and biotechnology possess strong theoretical and practical expertise. Engineering graduates have command of the processing of biological material and knowledge of the special requirements for handling biological material, technical processing operations, and of the overall processes within their field. Professional expertise is based on solid scientific and technological know-how. The ability to follow the intense development in the field in Finland and abroad is a central challenge in coping in the working world. Significant factors contributing to change in the field are globalisation and the automation of production.


OCCUPATIONAL PROFILES
Engineers in the fields of food processing and biotechnology work in key positions in related industry. Graduates from the program may work as production supervisors, in quality control, product development or designing in the food industry such as meat industry, prepared food industry, bakeries, dairies, breweries, and confectionery factories or industrial services. They may also work for municipalities or the government as inspectors or educators. Studies give also good knowledge for entrepreunership.
Typical job titles for engineers in the fields of food processing and biotechnology are supervisor, product developer, production designer, production supervisor, health inspector, quality controller, product manager, product development manager, or production manager. The job situation for engineers in the field is stable and the future looks bright.


PEDAGOGICAL APPROACH
The professional development of a student studying food processing and biotechnology is based on well-founded technical and scientific expertise, critical thinking, problem-solving abilities, and the ability to work responsibly and together with others. The constructivist theory of learning is emphasised in the degree programme because students are encouraged to learn to combine theory with practice and to be able to reinforce their expertise based on previously learned knowledge and experiences. The programme offers students a strong foundation for professional development after their studies also.

The studies consist of basic studies, professional studies, free choice studies and modules of food technology, biotechnology, process technology and entrepreneurship. Practical work training and the final thesis are essential parts of the degree programme. The studies and lectures are organised into study units or courses, which are grouped into module structures relating to the subject area. Study units or courses are compulsory, alternative or free choice studies. The studies consists the application of basic sciences like chemistry, biology and physics to the novel technology.

In addition to traditional lectures, learning also involves practical laboratory exercises, assignments and calculations where students learn to understand the relationships between concepts. Small-scale reports and problem-solving projects pertaining to phenomena in the working world provide students with innovative and meaningful learning experiences. Practical training lasting the spring semester, visits to companies, and guest lecturers from area companies supplement the teaching and learning experience.

Show study timings by semester, study year or period

Code Name Credits (cr) 2021-2022 2022-2023 Spring
2022
Autumn
2022
3. / 2022 4. / 2022 5. / 2022 1. / 2022 2. / 2022
POLKUBIELI21-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Choose all)

20
POLKUBIELI21-1002
Building competence

(Choose all)

10
XX00CG82 Studying at a University of Applied Sciences 2 2 2 0.7 0.7 0.7
XX00CG83 Career Planning and Internationalisation 2
YPO3A3 Communication Skills 3 3 3 1 1 1
YPO4A3 ICT Skills 3 3 3 1 1 1
POLKUBIELI21-1003
Business and entrepreneurship competence

(Choose all)

5
XX00CL55 Basics of Entrepreneurship 3 3 3 1.5 1.5
XX00BE91 SeAMK Innovation Week 2 2 2 0.7 0.7 0.7
POLKUBIELI21-1004
Research and project work skills

(Choose all)

5
YPO1C2 Introduction to Research and Development 2
YPO2C3 Introduction to Project Work 3 3 3 1.5 1.5
POLKUBIELI21-1005
BASIC STUDIES

(Choose all)

18
POLKUBIELI21-1012

(Choose all)

15
8B00CZ16 Algebra and Geometry 5 5 5 1.7 1.7 1.7
8B00CZ17 Differential and Integral Calculus 5 5 5 2.5 2.5
KC03FYSI11 Mechanics and Thermodynamics 5 5 5 2.5 2.5
POLKUBIELI21-1006
Communication Abilities

(Choose all)

3
YELENGLI06 English 1 3 3 3 1.5 1.5
POLKUBIELI21-1007
COMMON PROFESSIONAL STUDIES

(Choose all)

54
POLKUBIELI21-1013
Scientific Professional Studies

(Choose ects: 27)

27
8B00CX53 Chemistry 5 5 5 1.7 1.7 1.7
8B00BS80 Chemistry Laboratory Works 5 5 5 2.5 2.5
8B00CX54 Food Microbiology and Process Hygiene 7 7 7 2.3 2.3 2.3
POLKUBIELI21-1014
Food technology

(Choose all)

4
8B00CX56 Food Technology Basic 4 4 4 2 2
POLKUBIELI21-1016
Food processes and packages

(Choose all)

3
8B00CX60 Packaging Technology 3 3 3 1.5 1.5
POLKUBIELI21-1015
Food Chain

(Choose all)

10
XX00CX20 Structure of Food Chain 3 3 3 1 1 1
XX00CX21 Sustainability of Food Chain 3 3 3 1 1 1
8B00CX64 Food Legislation 2 2 2 1 1
8B00CX65 Basics of Nutrition 2 2 2 1 1
POLKUBIELI21-1017

(Choose all)

10
YE00BW57 Marketing Planning and Implementation in the Food Chain 5 5 5 2.5 2.5
YE00CY05 Human Resource Management 5 5 5 2.5 2.5
POLKUBIELI21-1011

(Choose all)

2
YE00BS76 English, preparatory course 2 2 2 1 1
Total 60 33 47 33 47 11.1 11.1 11.1 23.5 23.5

Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.

General competencies (Bachelor’s Degrees)

1 Learning competence

- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams

Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Introduction to Research and Development
Introduction to Project Work
Algebra and Geometry
Differential and Integral Calculus
Mechanics and Thermodynamics
English 1
Chemistry
Chemistry Laboratory Works
Food Microbiology and Process Hygiene
Food Technology Basic
Packaging Technology
Structure of Food Chain
Sustainability of Food Chain
Food Legislation
Marketing Planning and Implementation in the Food Chain
English, preparatory course
2 Ethical competence

- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values

Studying at a University of Applied Sciences
Communication Skills
Introduction to Research and Development
Introduction to Project Work
Chemistry
Food Microbiology and Process Hygiene
Structure of Food Chain
Sustainability of Food Chain
Basics of Nutrition
3 Working community competence

- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills

Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Basics of Entrepreneurship
Introduction to Research and Development
Introduction to Project Work
Marketing Planning and Implementation in the Food Chain
Human Resource Management
4 Innovation competence

- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions

SeAMK Innovation Week
Introduction to Research and Development
Introduction to Project Work
Chemistry
Food Technology Basic
Structure of Food Chain
Sustainability of Food Chain
5 Internationalization competence

- possesses communicative competence necessary for one’s work and for professional development in the subject field
- is able to operate in a multicultural environment
- takes into account the effects of and opportunities for internationalization development in one’s own field

Studying at a University of Applied Sciences
Career Planning and Internationalisation
English 1
Structure of Food Chain
English, preparatory course
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.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business.

Basics of Entrepreneurship
Marketing Planning and Implementation in the Food Chain
Human Resource Management
7 Quality control competence

- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems.

Chemistry Laboratory Works
Food Microbiology and Process Hygiene
Structure of Food Chain
Sustainability of Food Chain
Basics of Nutrition
Not grouped

Food Processing and Biotechnology competencies

1 Competence in living and other biological materials

A Bachelor of Engineering:
- recognises the distinctive characteristics of biological material
- understands the function of living cells.

Chemistry Laboratory Works
Food Technology Basic
Structure of Food Chain
Sustainability of Food Chain
2 Competence in bioprocesses

A Bachelor of Engineering:
- is familiar with the unit operations employed in the field
- is proficient in bio and food technology processes and the special demands on them as regards the materials to be processed
- understands production systems as a whole.
- process engineering
- bio and food processes
- production systems

Chemistry Laboratory Works
Food Microbiology and Process Hygiene
Food Technology Basic
3 Safety and quality competence

A Bachelor of Engineering:
- is able to identify and manage the risks to quality and hygiene involved in production processes
- understands the significance of quality control work in production and as regards products
- is familiar with the field-related legislation and the application of it for example in controlling his/her own products.
- hygiene
- legislation
- quality control

Chemistry
Chemistry Laboratory Works
Food Microbiology and Process Hygiene
Food Technology Basic
Packaging Technology
Structure of Food Chain
Sustainability of Food Chain
Food Legislation
Basics of Nutrition
4 Technological and economical competence

A Bachelor of Engineering:
- commands market-based operations with consideration for sustainable development
- understands the distinctive characteristics of field-related production economics, e.g. in the production of daily consumer goods
- is able to work in a market-oriented manner.

Basics of Entrepreneurship
Introduction to Project Work
Algebra and Geometry
Differential and Integral Calculus
Mechanics and Thermodynamics
Basics of Nutrition
5 Mathematical and scienctific competence

A Bachelor of Engineering:
- commands field-related mathematics and physics
- commands field-related chemistry and biology
- commands skills in biochemistry
- commands adequate IT skills.

Algebra and Geometry
Differential and Integral Calculus
Mechanics and Thermodynamics
Chemistry
Chemistry Laboratory Works
6 Managerial competence

A Bachelor of Engineering is able to perform managerial tasks.

Basics of Entrepreneurship
Introduction to Project Work
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Not grouped
Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
SeAMK Innovation Week
Introduction to Research and Development
English 1
English, preparatory course

Code Name Credits (cr)
POLKUBIELI21-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Choose all)

20
POLKUBIELI21-1002
Building competence

(Choose all)

10
XX00CG82 Studying at a University of Applied Sciences 2
XX00CG83 Career Planning and Internationalisation 2
YPO3A3 Communication Skills 3
YPO4A3 ICT Skills 3
POLKUBIELI21-1003
Business and entrepreneurship competence

(Choose all)

5
XX00CL55 Basics of Entrepreneurship 3
XX00BE91 SeAMK Innovation Week 2
POLKUBIELI21-1004
Research and project work skills

(Choose all)

5
YPO1C2 Introduction to Research and Development 2
YPO2C3 Introduction to Project Work 3
POLKUBIELI21-1005
BASIC STUDIES

(Choose all)

18
POLKUBIELI21-1012

(Choose all)

15
8B00CZ16 Algebra and Geometry 5
8B00CZ17 Differential and Integral Calculus 5
KC03FYSI11 Mechanics and Thermodynamics 5
POLKUBIELI21-1006
Communication Abilities

(Choose all)

3
YELENGLI06 English 1 3
POLKUBIELI21-1007
COMMON PROFESSIONAL STUDIES

(Choose all)

54
POLKUBIELI21-1013
Scientific Professional Studies

(Choose ects: 27)

27
8B00CX53 Chemistry 5
8B00BS80 Chemistry Laboratory Works 5
8B00CX54 Food Microbiology and Process Hygiene 7
POLKUBIELI21-1014
Food technology

(Choose all)

4
8B00CX56 Food Technology Basic 4
POLKUBIELI21-1016
Food processes and packages

(Choose all)

3
8B00CX60 Packaging Technology 3
POLKUBIELI21-1015
Food Chain

(Choose all)

10
XX00CX20 Structure of Food Chain 3
XX00CX21 Sustainability of Food Chain 3
8B00CX64 Food Legislation 2
8B00CX65 Basics of Nutrition 2
POLKUBIELI21-1017

(Choose all)

10
YE00BW57 Marketing Planning and Implementation in the Food Chain 5
YE00CY05 Human Resource Management 5
POLKUBIELI21-1011

(Choose all)

2
YE00BS76 English, preparatory course 2