CURRICULA > FULL-TIME, DAYTIME STUDIES > DEGREE PROGRAMME IN FOOD PROCESSING AND BIOTECHNOLOGY > DEGREE PROGRAMME IN FOOD PROCESSING AND BIOTECHNOLOGY, FULL-TIME STUDIES

Degree Programme in Food Processing and Biotechnology, Full-time studies

2020

Classification
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Year of study 1 2 3 4
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BASIC STUDIES COMMON TO ALL IN SEAMK
                                                                 
Building competence
                                                                 
Studying at a University of Applied Sciences 2
     
           
                               
Career planning and internationalisation 2  
       
                   
                           
Communication Skills 3
     
             
                                     
ICT Skills 3
     
             
                                     
Business and entrepreneurship competence
                                                                 
Basics of Entrepreneurship 3  
       
                   
                           
SeAMK Innovation Week 2
       
               
                               
Research and project work skills
                                                                 
Introduction to Research and Development 2  
         
                     
                         
Introduction to Project Work 3
       
               
                               
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BASIC STUDIES
                                                                 
Communication Abilities
                                                                 
Business Communication in Finnish 2  
         
                     
                     
Swedish 3  
       
                   
                           
Swedish Skills of the Staff of Public Organizations, written 0                                                                  
Swedish Skills of the Staff of Public Organizations, oral 0                                                                  
English 1 3
     
             
                                     
English 2 2  
         
                     
                     
Business Abilities in the Food Chain
                                                                 
Marketing planning and implementation in the food chain 5  
       
                   
                           
Human Resource Management 5    
         
                         
                 
Research and Development Abilities
                                                                 
Research and Development Work 3    
         
                         
                 
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COMMON PROFESSIONAL STUDIES
                                                                 
Scientific Professional Studies
                                                                 
Mathematical Communication 2
     
             
                                       
Algebra and geometry 5
     
             
                                     
Differential and integral calculus 5
       
               
                                 
Mechanics and thermodynamics 5
       
               
                                 
Physics 2 5  
       
                   
                           
Chemistry in food chain 3
     
             
                                     
Chemistry 2
     
             
                                     
Chemistry laboratory works 5
       
               
                               
Microbiology 5
     
             
                                     
Food chemistry 5  
       
                   
                           
Biochemistry and Bioprocessing technology 5  
         
                     
                     
Food Chain
                                                                 
Structure of Food Chain 5
       
               
                               
Sustainability of Food Chain 5  
       
                   
                           
Food engineering
                                                                 
Food technology basic 5
       
               
                               
Packaging Technology and Legislation 5
       
               
                               
Vegetable and berry products 5      
           
                               
       
Fluid mechanics and heat transfer 5  
         
                     
                     
Automation technology 5  
         
                     
                     
Food processes 5    
         
                         
                 
Food processing system design 5      
           
                               
       
Food Industry Management
                                                                 
Industrial management 5    
         
                         
                 
Supply chain management 5      
           
                               
       
Acquisition and use of production equipment 5      
           
                               
       
Food development project 5    
         
                         
                 
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FREE CHOICE PROFESSIONAL STUDIES
(Select 30 ECTS)
                                                                 
Studies in Food Technology
                                                                 
Dairy technology 5    
         
                           
                 
Cereal technology 5      
           
                               
       
Meat technology 5  
         
                     
                     
Work course of the food technology 5      
           
                               
       
Project studies in food technology 10  
         
                     
                     
Studies in Meat and Prepared Food Technology
                                                                 
Meat technology 5  
         
                     
                     
Meat technology 2 5    
         
                         
                 
Meat technology 3 5      
           
                               
       
Prepared food technology 5      
           
                               
       
Project studies in meat and prepared food technology 10  
         
                     
                     
Multidisciplinary working-life projects (SeAMKPro)
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ELECTIVE STUDIES
(Select 10 ECTS)
                                                                 
English, preparatory course 2
     
             
                                     
Swedish, preparatory course 2  
       
                   
                           
Robotics 4                                                                  
Project 2                                                                  
Consumer based communication in food chain 3                                                                  
Health aspects in food production 3                                                                  
Sustainable food system 5                                                                  
Sustainable food supply chain management in circular economy 5                                                                  
Protein crops 5                                                                  
Protein production - project 5                                                                  
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PRACTICAL TRAINING
                                                                 
Practical training 30    
           
                           
           
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BACHELOR'S THESIS
                                                                 
Final thesis 15      
           
                             
 
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ECTS credits per period / semester / academic year 606060606060606060606060606060606060606060606060606060606060606060

The curriculum has been planned so that the student completes 60 ECTS credits per academic year and 30 ECTS credits per semester

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

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.