Academic year 2020 - 2021

• Acquisition and use of production equipment KC03TVHK05-3008 19.10.2020-31.12.2020  5 credits  (BIELI17) +-
  Learning outcomes of the course

  Upon completion of the course, the student will
  - know the acquisition process of production equipment
  - be able to define the critical points for food safety and hygiene of the food machines
  - be able to produce a requirements specification for the machine designer
  - be able to apply standards for hygiene requirements of food processing machinery and machine safety.
  - be able to evaluate a significance of an integrated operation and maintenance for the company
  - able to apply for maintenance methods
  - be able to plan, implement and manage the integrated operation and maintenance.

  Course contents

  The acquisition process of production equipment:
  - Safety requirements in machanical engineering
  - Special requirement of machines used in the food industry
  - Hygiene requirements of food processing machinery
  - Materials made of metal
  - Choosing materials and processing methods
  - Common work methods used in making machine parts
  - Fixed, detachable and flexible jointing
  - Methods of power transmission
  - Hydraulics .
  
  Integrated operation and maintenance:
  - Maintenance operations and methods
  - maintenance and development for service reliability- Maintenance revenues and costs
  - the development of overall equipment effectiveness (OEE)
  - planning and management of the integrated operation and maintenance.

  Assessment criteria

  Satisfactory

  Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

  Good

  Good (3...4): 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.

  Excellent

  Excellent (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.

  ---

  Name of lecturer(s)

  Jarmo Alarinta

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 26.10.2020

  • 5 credits

  Group(s)

  • BIELI17

  Teacher(s)

  Jarmo Alarinta

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Algebra and geometry KC03MAT107-3010 24.08.2020-31.12.2020  5 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  The purpose of the course is to advance students' mathematical skills.

  Prerequisites and co-requisites

  No previous studies are required

  Course contents

  - Basic calculations
  - Fractions
  - Powerand roots
  - Equations
  - Percentages
  - Trigonometric functions
  - Area and volume of plane figures
  - Functions
  - Financial calculations

  Assessment criteria

  Satisfactory

  The student knows basic skills of matematics.

  Good

  Student understands and is able to apply the methods of algebra and geometry well.

  Excellent

  Student understands and is able to apply the methods of algebra and geometry excellently.

  ---

  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material distributed by the lecturer.

  Planned learning activities and teaching methods

  - Lectures and assignments
  - Approved midterm exams

  Assessment methods and criteria

  Written examination (midterm examinations )

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI20B
  • BIELI20A
  • BIELI20

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Students may complete the course by taking a test given at the beginning of the course. Fifty per cent of the test must be passed to receive full credit for the course.

  Students use of time and load

  Total work load of the course:135 h
  - of which scheduled studies: 50h
  - of which autonomous studies: 85 h

• Algebra and geometry KC03MAT107-3011 04.01.2021-06.06.2021  5 credits  (MBIELI21) +-
  Learning outcomes of the course

  The purpose of the course is to advance students' mathematical skills.

  Prerequisites and co-requisites

  No previous studies are required

  Course contents

  - Basic calculations
  - Fractions
  - Powerand roots
  - Equations
  - Percentages
  - Trigonometric functions
  - Area and volume of plane figures
  - Functions
  - Financial calculations

  Assessment criteria

  Satisfactory

  The student knows basic skills of matematics.

  Good

  Student understands and is able to apply the methods of algebra and geometry well.

  Excellent

  Student understands and is able to apply the methods of algebra and geometry excellently.

  ---

  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

  60% Face-to-face, 40% Distance learning

  Recommended or required reading

  Material distributed by the lecturer.

  Planned learning activities and teaching methods

  - Lectures and assignments
  - Approved midterm exams

  Assessment methods and criteria

  Written examination (midterm examinations )

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 06.06.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • MBIELI21

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

  Completion alternatives

  Students may complete the course by taking a test given at the beginning of the course. Fifty per cent of the test must be passed to receive full credit for the course.

  Students use of time and load

  Total work load of the course:135 h
  - of which scheduled studies:20 h
  - of which autonomous studies: 115 h

• Automation technology KC03BAUT05-3004 24.08.2020-11.10.2020  5 credits  (BIELI17) +-
  Learning outcomes of the course

  Upon completion of the course, students will be able: explain basic understanding of automated systems, indentify common sensors in the automation of components and where such sensors can be, organize PLC and how it can be used in systems control units. Be able to determine the structure of process automation and be able to identify instruments and systems used in process automation, such as control rooms, control instruments and channels in the process industry. Student know the graphic symbols used in process automation and be able to write a simple program code. The student knows basic skills of robotics.

  Prerequisites and co-requisites

  ICT Skills

  Course contents

  Differences between the automation of components and the automation of processes, Controls and adjustments, Common sensors used in the automation of components, relay controls, automated systems, PLCs and how to programme them. Basic elements of robotics.
  
  Automation systems and their hierarchical levels. Adjustment and control circuits. Control room software. Stages and instruments in automation projects. Structured program descriptions and program structure, sequence, choice, loop, subroutines calling a simple programming and documentation.

  Assessment criteria

  Satisfactory

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

  Good

  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.

  Excellent

  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.

  ---

  Name of lecturer(s)

  Ismo Tupamäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Lecturer's material
  - Lecture demonstrations
  - Exercises
  - Product and programming manuals

  Planned learning activities and teaching methods

  Lectures, - Demonstrations, - Exercises, - Group work in the laboratory

  Assessment methods and criteria

  Exercises and a written and practical examination

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 11.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI17

  Teacher(s)

  Ismo Tupamäki

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Will be announced at the beginning of the course.

• Automation technology KC03BAUT05-3005 26.10.2020-20.12.2020  5 credits  (BIELI18) +-
  Learning outcomes of the course

  Upon completion of the course, students will be able: explain basic understanding of automated systems, indentify common sensors in the automation of components and where such sensors can be, organize PLC and how it can be used in systems control units. Be able to determine the structure of process automation and be able to identify instruments and systems used in process automation, such as control rooms, control instruments and channels in the process industry. Student know the graphic symbols used in process automation and be able to write a simple program code. The student knows basic skills of robotics.

  Prerequisites and co-requisites

  ICT Skills

  Course contents

  Differences between the automation of components and the automation of processes, Controls and adjustments, Common sensors used in the automation of components, relay controls, automated systems, PLCs and how to programme them. Basic elements of robotics.
  
  Automation systems and their hierarchical levels. Adjustment and control circuits. Control room software. Stages and instruments in automation projects. Structured program descriptions and program structure, sequence, choice, loop, subroutines calling a simple programming and documentation.

  Assessment criteria

  Satisfactory

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

  Good

  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.

  Excellent

  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.

  ---

  Name of lecturer(s)

  Jyri Lehto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Lecturer's material
  - Lecture demonstrations
  - Exercises
  - Product and programming manuals

  Planned learning activities and teaching methods

  Lectures, - Demonstrations, - Exercises, - Group work in the laboratory

  Assessment methods and criteria

  Exercises and a written and practical examination

  Language of instruction

  Tuition in Finnish

  Timing

  26.10.2020 - 20.12.2020

  Enrollment date

  16.04.2020 - 02.11.2020

  • 5 credits

  Group(s)

  • BIELI18

  Teacher(s)

  Jyri Lehto

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Will be announced at the beginning of the course.

• Biochemistry and Bioprocessing technology KC03BKPR05-3006 07.01.2021-30.04.2021  5 credits  (BIELI19) +-
  Learning outcomes of the course

  Upon completion of the course, the student will
  - be able to explain the structures of the most important biomolecyles (DNA, RNA, proteins, lipids and carbohydrates)
  - know their significance for living cells
  - be able to use his knowledge while planning biotechnical processes and products
  Upon completion of the course, the student will
  - be able to explain the structures of the most important biomolecyles (DNA, RNA, proteins, lipids and carbohydrates)
  - know their significance for living cells
  - be able to use his knowledge while planning biotechnical processes and products.

  Prerequisites and co-requisites

  Chemistry in food chain
  Chemistry

  Course contents

  Biochemistry:
  -chemistry of living cells
  - significance and structure of various biopolymers such as DNA, RNA, proteins and carbohydrates.
  
  Biotechnology:
  - Industrial microbes and cell factories
  - Practical applications in bio-processing technology
  - Methods and instruments used in bioreactor culturing and post-processing
  - Absorption mobilisation and cell recycling techniques
  - Chemostats
  - Common types of bioreactors, measuring them, modeling and adjustments
  - Special issues to be addressed in biotechnology, e.g. occupational safety, quality control systems, patents and ethics

  Assessment criteria

  Satisfactory

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

  Good

  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.

  Excellent

  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.

  ---

  Name of lecturer(s)

  Jukka Kauppila

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Recommended or Required Reading
  Ilari Suominen, Kari Haajanen, Raimo Pärssinen 2012. Biogeeni - Ammatillista biokemiaa ja geenitekniikkaa. Opetushallitus. Helsinki. ISBN 978-952-13-4952-2
  
  Aittomäki, Eerikäinen, Leisola, Ojamo, Suominen & von Weymarn 2002. Bioprosessitekniikka. WSOY. Porvoo

  Planned learning activities and teaching methods

  Mode of Delivery / Planned Learning Activities and Teaching Methods
  Lectures, assignments, laboratory practicals

  Assessment methods and criteria

  Mode of Delivery / Planned Learning Activities and Teaching Methods
  Lectures, assignments, laboratory practicals
  Assessment Criteria
  Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.
  
  Good (3...4): 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.
  
  Excellent (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.

  Language of instruction

  Tuition in Finnish

  Timing

  07.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 14.01.2021

  • 5 credits

  Group(s)

  • BIELI19

  Small group(s)

  • Pienryhmä 1 (Size: 15. Open university: 0.)
  • Pienryhmä 2 (Size: 15. Open university: 0.)

  Teacher(s)

  Merja Kyntäjä, Terhi Junkkari

  Further information for students

  Learning Outcomes
  Upon completion of the course, the student will
  - be able to explain the structures of the most important biomolecyles (DNA, RNA, proteins, lipids and carbohydrates) and understands their significance for living cells
  - be able to use his knowledge while planning biotechnical processes and products
  - be able to list the most important biotechnological manufacturing processes, related equipment, measurements, pre- and post-processing methods
  - is able to calculate descriptive parameters describing growth, product formation and nutrient consumption
  
  Prerequisites / Recommended Optional Courses
  Inorganic and orcanic chemistry

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Student's Workload
  Total work load of the course: 135 h
  - of which scheduled studies: 50 h
  - of which autonomous studies: 85 h

• Business Communication in Finnish YE00BW35-3001 11.01.2021-04.04.2021  2 credits  (AGRO19A) +-
  Learning outcomes of the course

  After the course, the student is able to interact appropriately and draw up the most ordinary texts needed in the working life. He is acquainted with the conventions of the academic text, which are needed in the thesis, and is able to apply them in his own text. He can express himself coherently, convincingly and clearly.

  Prerequisites and co-requisites

  Communication Skills

  Course contents

  - basics of business communication
  - essential texts within the field, business letters, informing
  - basics of academic writing

  Assessment criteria

  Satisfactory

  The student can not take the objective, receiver or situation into consideration sufficiently. The structure of the text is illogical and the argumentation is one-sided. Illustration is inadequate. The student can evaluate his communication only from his point of view.

  Good

  The student can take only partly into consideration the objective, situation and receiver. He can maintain the interaction. The structure of the text is mainly clear and consistent and the argumentation is versatile and credible. The illustration is appropriate. The student can in some part evaluate his communication realistically. He identifies the culturally bound character of the communication to some extent.

  Excellent

  The student can take the objective, situation and receiver into consideration skilfully and credibly. He can act responsibly and according to the agreed ways of action. The structure of the text follows the structure which is characteristic of the text species. The text is logical and the argumentation is versatile and convincing. The illustration is appropriate and efficient. The student can estimate his communication realistically. He can identify the culturally bound character of the communication.

  ---

  Name of lecturer(s)

  Elisa Kannasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita. Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF. sekä verkkomateriaali (not translated)

  Planned learning activities and teaching methods

  - kirjalliset ja suulliset tehtävät - itsearviointi, vertaisarviointi - tentti tai tentit
  Läsnäolo pakollinen, erityisesti yhteistunnit toisen ryhmän kanssa (not translated)

  Assessment methods and criteria

  Läsnäolo on edellytys kurssin suoritukseen (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 04.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 2 credits

  Group(s)

  • AGRO19A

  Teacher(s)

  Elisa Kannasto

  Further information for students

  Opintojakson sisältö
  - yhteisöviestinnän perusteet
  - alan keskeiset tekstit, liikekirjeet, tiedottaminen
  - tutkimusviestinnän perusteet (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Business Communication in Finnish YE00BW35-3002 11.01.2021-11.05.2021  2 credits  (AGRO19B) +-
  Learning outcomes of the course

  After the course, the student is able to interact appropriately and draw up the most ordinary texts needed in the working life. He is acquainted with the conventions of the academic text, which are needed in the thesis, and is able to apply them in his own text. He can express himself coherently, convincingly and clearly.

  Prerequisites and co-requisites

  Communication Skills

  Course contents

  - basics of business communication
  - essential texts within the field, business letters, informing
  - basics of academic writing

  Assessment criteria

  Satisfactory

  The student can not take the objective, receiver or situation into consideration sufficiently. The structure of the text is illogical and the argumentation is one-sided. Illustration is inadequate. The student can evaluate his communication only from his point of view.

  Good

  The student can take only partly into consideration the objective, situation and receiver. He can maintain the interaction. The structure of the text is mainly clear and consistent and the argumentation is versatile and credible. The illustration is appropriate. The student can in some part evaluate his communication realistically. He identifies the culturally bound character of the communication to some extent.

  Excellent

  The student can take the objective, situation and receiver into consideration skilfully and credibly. He can act responsibly and according to the agreed ways of action. The structure of the text follows the structure which is characteristic of the text species. The text is logical and the argumentation is versatile and convincing. The illustration is appropriate and efficient. The student can estimate his communication realistically. He can identify the culturally bound character of the communication.

  ---

  Name of lecturer(s)

  Elisa Kannasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita. Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF. sekä verkkomateriaali (not translated)

  Planned learning activities and teaching methods

  - kirjalliset ja suulliset tehtävät - itsearviointi, vertaisarviointi - tentti tai tentit
  Läsnäolo pakollinen, erityisesti yhteistunnit toisen ryhmän kanssa (not translated)

  Assessment methods and criteria

  Läsnäolo on edellytys kurssin suoritukseen (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 11.05.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 2 credits

  Group(s)

  • AGRO19B

  Teacher(s)

  Elisa Kannasto

  Further information for students

  Opintojakson sisältö
  - yhteisöviestinnän perusteet
  - alan keskeiset tekstit, liikekirjeet, tiedottaminen
  - tutkimusviestinnän perusteet (not translated)

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Business Communication in Finnish YELVIEST02-3020 04.01.2021-30.04.2021  2 credits  (BIELI19) +-
  Learning outcomes of the course

  After the course, the student is able to interact appropriately and draw up the most ordinary texts needed in the working life. He is acquainted with the conventions of the academic text, which are needed in the thesis, and is able to apply them in his own text. He can express himself coherently, convincingly and clearly.

  Prerequisites and co-requisites

  Communication Skills

  Course contents

  - basics of business communication
  - essential texts within the field, business letters, informing
  - basics of academic writing

  Assessment criteria

  Satisfactory

  The student can not take the objective, receiver or situation into consideration sufficiently. The structure of the text is illogical and the argumentation is one-sided. Illustration is inadequate. The student can evaluate his communication only from his point of view.

  Good

  The student can take only partly into consideration the objective, situation and receiver. He can maintain the interaction. The structure of the text is mainly clear and consistent and the argumentation is versatile and credible. The illustration is appropriate. The student can in some part evaluate his communication realistically. He identifies the culturally bound character of the communication to some extent.

  Excellent

  The student can take the objective, situation and receiver into consideration skilfully and credibly. He can act responsibly and according to the agreed ways of action. The structure of the text follows the structure which is characteristic of the text species. The text is logical and the argumentation is versatile and convincing. The illustration is appropriate and efficient. The student can estimate his communication realistically. He can identify the culturally bound character of the communication.

  ---

  Name of lecturer(s)

  Sirkka Nieminen

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita.
  Juholin, E. 2013 (tai uudempi). Communicare! Kasva viestinnän ammattilaiseksi. MIF.
  and online material

  Planned learning activities and teaching methods

  - lectures
  - written and spoken assignments
  - independent study

  Assessment methods and criteria

  - written and spoken assingments
  - self-assessment and peer review
  - exam(s)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 2 credits

  Group(s)

  • BIELI19

  Seats

  10 - 30

  Teacher(s)

  Sirkka Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Exam schedule

  Time of the exam(s) will be announced during the course.

  Students use of time and load

  54h, incl. lectures 16h

• Business Communication in Finnish YELVIEST02-3021 17.08.2020-25.10.2020  2 credits  (MRESTO20) +-
  Learning outcomes of the course

  After the course, the student is able to interact appropriately and draw up the most ordinary texts needed in the working life. He is acquainted with the conventions of the academic text, which are needed in the thesis, and is able to apply them in his own text. He can express himself coherently, convincingly and clearly.

  Prerequisites and co-requisites

  Communication Skills

  Course contents

  - basics of business communication
  - essential texts within the field, business letters, informing
  - basics of academic writing

  Assessment criteria

  Satisfactory

  The student can not take the objective, receiver or situation into consideration sufficiently. The structure of the text is illogical and the argumentation is one-sided. Illustration is inadequate. The student can evaluate his communication only from his point of view.

  Good

  The student can take only partly into consideration the objective, situation and receiver. He can maintain the interaction. The structure of the text is mainly clear and consistent and the argumentation is versatile and credible. The illustration is appropriate. The student can in some part evaluate his communication realistically. He identifies the culturally bound character of the communication to some extent.

  Excellent

  The student can take the objective, situation and receiver into consideration skilfully and credibly. He can act responsibly and according to the agreed ways of action. The structure of the text follows the structure which is characteristic of the text species. The text is logical and the argumentation is versatile and convincing. The illustration is appropriate and efficient. The student can estimate his communication realistically. He can identify the culturally bound character of the communication.

  ---

  Name of lecturer(s)

  Sirkka Nieminen

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Restonomi (AMK), Ravitsemispalvelut:
  Kortetjärvi-Nurmi, S. & Murtola, K. 2015. Areena. Yritysviestinnän käsikirja. Edita.
  Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF.
  and online material

  Planned learning activities and teaching methods

  - lectures
  - written and spoken assignments
  - independent study

  Assessment methods and criteria

  - written and spoken assingments
  - self-assessment and peer review
  - exam(s)

  Language of instruction

  Tuition in Finnish

  Timing

  17.08.2020 - 25.10.2020

  Enrollment date

  16.04.2020 - 13.09.2020

  • 2 credits

  Group(s)

  • MRESTO20

  Seats

  10 - 30

  Teacher(s)

  Sirkka Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Exam schedule

  Time of the exams will be announced during the course.

  Students use of time and load

  54h, incl. lectures 9h

• Business Communication in Finnish YELVIEST02-3022 24.08.2020-31.05.2021  2 credits  (RESTO19) +-
  Learning outcomes of the course

  After the course, the student is able to interact appropriately and draw up the most ordinary texts needed in the working life. He is acquainted with the conventions of the academic text, which are needed in the thesis, and is able to apply them in his own text. He can express himself coherently, convincingly and clearly.

  Prerequisites and co-requisites

  Communication Skills

  Course contents

  - basics of business communication
  - essential texts within the field, business letters, informing
  - basics of academic writing

  Assessment criteria

  Satisfactory

  The student can not take the objective, receiver or situation into consideration sufficiently. The structure of the text is illogical and the argumentation is one-sided. Illustration is inadequate. The student can evaluate his communication only from his point of view.

  Good

  The student can take only partly into consideration the objective, situation and receiver. He can maintain the interaction. The structure of the text is mainly clear and consistent and the argumentation is versatile and credible. The illustration is appropriate. The student can in some part evaluate his communication realistically. He identifies the culturally bound character of the communication to some extent.

  Excellent

  The student can take the objective, situation and receiver into consideration skilfully and credibly. He can act responsibly and according to the agreed ways of action. The structure of the text follows the structure which is characteristic of the text species. The text is logical and the argumentation is versatile and convincing. The illustration is appropriate and efficient. The student can estimate his communication realistically. He can identify the culturally bound character of the communication.

  ---

  Name of lecturer(s)

  Sirkka Nieminen

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Restonomi (AMK), Ravitsemispalvelut:
  Kortetjärvi-Nurmi, S. & Murtola, K. 2015. Areena. Yritysviestinnän käsikirja. Edita.
  Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF.
  and online material

  Planned learning activities and teaching methods

  - lectures
  - written and spoken assignments
  - independent study

  Assessment methods and criteria

  - written and spoken assingments
  - self-assessment and peer review
  - exam(s)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.05.2021

  Enrollment date

  16.04.2020 - 01.03.2021

  • 2 credits

  Group(s)

  • RESTO19

  Seats

  10 - 30

  Teacher(s)

  Sirkka Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Exam schedule

  Time of the exams will be announced during the course.

  Students use of time and load

  54h, incl. lectures 18h

• Business and entrepreneurship XX00BE90-3064 19.10.2020-31.12.2020  3 credits  (MBIELI20, ...) +-
  Learning outcomes of the course

  The student can
  - describe the meaning and role of business activities in the society and in his/her field
  - explain how entrepreneurship manifests on individual and organisational level
  - describe entrepreneurial capabilities and assess his/her own entrepreneurial capabilities
  - describe prerequisites of profitable business
  - examine analytically the future outlook of business opportunities in his/her field

  Prerequisites and co-requisites

  None.

  Course contents

  - business as part of society and the global environment
  - entrepreneurship as pattern of action and as business activities
  - basic concepts of business, business logic
  - business as a part of a career in one's own field

  ---

  Name of lecturer(s)

  Nina Sillvan

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 15.11.2020

  • 3 credits

  Group(s)

  • MBIELI20
  • MRESTO20

  Teacher(s)

  Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Business and entrepreneurship XX00BE90-3062 19.10.2020-31.12.2020  3 credits  (BIELI19, ...) +-
  Learning outcomes of the course

  The student can
  - describe the meaning and role of business activities in the society and in his/her field
  - explain how entrepreneurship manifests on individual and organisational level
  - describe entrepreneurial capabilities and assess his/her own entrepreneurial capabilities
  - describe prerequisites of profitable business
  - examine analytically the future outlook of business opportunities in his/her field

  Prerequisites and co-requisites

  None.

  Course contents

  - business as part of society and the global environment
  - entrepreneurship as pattern of action and as business activities
  - basic concepts of business, business logic
  - business as a part of a career in one's own field

  ---

  Name of lecturer(s)

  Jukka Kauppila

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 26.10.2020

  • 3 credits

  Group(s)

  • BIELI19
  • RESTO19

  Teacher(s)

  Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Career planning and internationalisation XX00CG83-3021 24.08.2020-30.04.2021  2 credits  (BIELI19, ...) +-
  Learning outcomes of the course

  Students are able to
  - plan their studies in accordance with their own career plans
  - develop their job seeking skills in different ways
  - identify their own career opportunities
  - anticipate the changing needs of working life
  - identify the effects of multiculturalism and globalisation on working life and interaction
  - function in an international operational environment and make use of international networks
  - plan their personal internationalisation in studies and working life

  Prerequisites and co-requisites

  Course: Studying in an University of Applied Sciences
  Recommended optional programme components:
  The student advisor will recommend optional programme components for each student based on their individual study plan.

  Course contents

  - rules of working life and working life skills
  - anticipating the needs of future working life
  - career planning and job seeking skills
  - goal-oriented planning of studies from the viewpoint of the student’s own career plans
  - personal internationalisation planning
  - opportunities of study and training abroad
  - international operational environment and multiculturalism
  - international networks

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Eija Putula-Hautala

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Materials are told in Moodle-course

  Planned learning activities and teaching methods

  Contact lessons and distance learning.

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 30.04.2021

  Enrollment date

  16.04.2020 - 24.01.2021

  • 2 credits

  Group(s)

  • BIELI19
  • RESTO19

  Small group(s)

  • Pienryhmä Bieli (Size: 30. Open university: 0.)
  • Pienryhmä Resto (Size: 30. Open university: 0.)

  Teacher(s)

  Eija Putula-Hautala, Kari Jokiranta

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  Passed/failed

  Work placement(s)

  Alumnus

  Students use of time and load

  53 hours

• Career planning and internationalisation XX00CG83-3025 04.01.2021-31.05.2021  2 credits  (MBIELI20, ...) +-
  Learning outcomes of the course

  Students are able to
  - plan their studies in accordance with their own career plans
  - develop their job seeking skills in different ways
  - identify their own career opportunities
  - anticipate the changing needs of working life
  - identify the effects of multiculturalism and globalisation on working life and interaction
  - function in an international operational environment and make use of international networks
  - plan their personal internationalisation in studies and working life

  Prerequisites and co-requisites

  Course: Studying in an University of Applied Sciences
  Recommended optional programme components:
  The student advisor will recommend optional programme components for each student based on their individual study plan.

  Course contents

  - rules of working life and working life skills
  - anticipating the needs of future working life
  - career planning and job seeking skills
  - goal-oriented planning of studies from the viewpoint of the student’s own career plans
  - personal internationalisation planning
  - opportunities of study and training abroad
  - international operational environment and multiculturalism
  - international networks

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Eija Putula-Hautala

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 17.01.2021

  • 2 credits

  Group(s)

  • MBIELI20
  • MRESTO20

  Small group(s)

  • Pienryhmä Bieli (Size: 45. Open university: 0.)
  • Pienryhmä Resto (Size: 30. Open university: 0.)

  Teacher(s)

  Eija Putula-Hautala, Kari Jokiranta

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Cereal technology KC03CE60192-3006 24.08.2020-20.12.2020  5 credits  (BIELI17) +-
  Learning outcomes of the course

  Upon completion of the course, the student will
  - be able to define different types of cereals
  - be able to identify the specific characteristics of cereals as raw materials and their potential for use of the various components
  - be able to assess the factors affecting the quality of grain
  - be able to identify grain products, manufacturing processes and equipments
  - be able to assess the baking processes and factors affecting to the product quality
  - be able to apply and develop the manufacturing methods in the bakery industry.

  Prerequisites and co-requisites

  Food chemistry
  Food processes.

  Course contents

  - Grai structure and nutrients of cereals
  - Cereal types
  - Cereal storage and quality control.
  - Milling
  - Malting
  - Starch syrups
  - Cereal-based feed
  - Basics of making breads and confectionary products
  - Quality control
  - Machinery used in bakeries

  Assessment criteria

  Satisfactory

  Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

  Good

  Good (3...4): 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.

  Excellent

  Excellent (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.

  ---

  Name of lecturer(s)

  Merja Kyntäjä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lecturer's material.
  Book: Salovaara, Ignatius, Jussila, Hurri, Martikainen: Leivonnan teknologia - Ruokaleipä.

  Planned learning activities and teaching methods

  Lectures, laboratory exercises and teamwork

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 20.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI17

  Teacher(s)

  Merja Kyntäjä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 50 h
  - of which autonomous studies: 85 h

• Chemistry 8B00BS79-3004 04.01.2021-31.03.2021  2 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  Upon competition of the course, students will
  - Be familiar with chemical safety factors, and be able to apply them in laboratory work
  - Be able to identificate and write elements and compounds, chemical formulas and reaction equations
  - Be able to understand sigfinication of chemical phenomenons on his own field of study
  - Be able to interpret and to apply for different chemical tables it's about practice
  - Be able to calculate various kinds of chemical problems

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  The course includes both an inorganic and organic chemistry phenomenons:
  The course deals with:
  - Identification and writing of Chemical formulas and reaction equations
  - Interpret chemical tables
  - diverse range of calculation problems
  - Chemical Safety in practise
  - Materialchemistry (as self-study presentation)

  Assessment criteria

  Satisfactory

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

  Good

  The student is familiar with the concepts and methods of chemistry, 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.

  Excellent

  The student is familiar with the concepts and methods of chemistry, 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.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio
  Material shared by a teacher

  Planned learning activities and teaching methods

  Lectures and exercises

  Assessment methods and criteria

  Arviointi asteikolla 1-5 (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.03.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 2 credits

  Group(s)

  • BIELI20B
  • BIELI20A
  • BIELI20

  Teacher(s)

  Sarita Ventelä

  Further information for students

  A calculator is needed on the course!

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Exam

  Exam schedule

  The date of final exam will be decided during the course.

  Students use of time and load

  Total amount of student work 54 h, inc. lectures 22 h + exam 2 h and independent working 30 h.

• Chemistry 8B00BS79-3005 08.03.2021-06.06.2021  2 credits  (MBIELI21) +-
  Learning outcomes of the course

  Upon competition of the course, students will
  - Be familiar with chemical safety factors, and be able to apply them in laboratory work
  - Be able to identificate and write elements and compounds, chemical formulas and reaction equations
  - Be able to understand sigfinication of chemical phenomenons on his own field of study
  - Be able to interpret and to apply for different chemical tables it's about practice
  - Be able to calculate various kinds of chemical problems

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  The course includes both an inorganic and organic chemistry phenomenons:
  The course deals with:
  - Identification and writing of Chemical formulas and reaction equations
  - Interpret chemical tables
  - diverse range of calculation problems
  - Chemical Safety in practise
  - Materialchemistry (as self-study presentation)

  Assessment criteria

  Satisfactory

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

  Good

  The student is familiar with the concepts and methods of chemistry, 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.

  Excellent

  The student is familiar with the concepts and methods of chemistry, 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.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio
  Material shared by a teacher

  Planned learning activities and teaching methods

  Lectures and exercises

  Assessment methods and criteria

  Arviointi asteikolla 1-5 (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  08.03.2021 - 06.06.2021

  Enrollment date

  16.04.2020 - 15.03.2021

  • 2 credits

  Group(s)

  • MBIELI21

  Teacher(s)

  Sarita Ventelä

  Further information for students

  A calculator is needed on the course!

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Exam

  Exam schedule

  The date of final exam will be decided during the course.

  Students use of time and load

  Total amount of student work 54 h, inc. lectures 22 h + exam 2 h and independent working 40 h.

• Chemistry in food chain YE00BW49-3003 19.10.2020-18.12.2020  3 credits  (AGRO20B, ...) +-
  Learning outcomes of the course

  Upon completion of the course, students will
  - Be familiar with nutrient circulation and knows the importance of elements in food chain.
  - Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
  - Be familiar with importance of chemical safetyness of raw material
  - Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
  - Be able to familiarize and use professional literature
  - Be able to solve applied problems

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  The course deals with
  - Circulation of nutrients in food chain
  - Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
  - Chemistry of the most significant minerals and micronutrients in food chain
  - The basic concepts of water chemistry
  - pH, acidity and basicity , significance in food chain
  - Applied problems

  Assessment criteria

  Satisfactory

  The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

  Good

  The student is familiar with the concepts and methods of chemistry in food chain, 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.

  Excellent

  The student is familiar with the concepts and methods of chemistry in food chain, 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.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tekniikan kemia 2018 (e-kirja tai hyllykirja): Hänninen, Karppinen, Leskelä & Pohjakallio. Otava.
  Opettajan Moodlessa jakama materiaali. (not translated)

  Planned learning activities and teaching methods

  Lectures and exercises

  Assessment methods and criteria

  Arviointi 1-5. Hyväksytty suoritus vaatii tehtävien sekä tentin suorittamisen hyväksytysti. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 30.10.2020

  • 3 credits

  Group(s)

  • AGRO20B
  • AGRO20A

  Teacher(s)

  Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  3 x 27 h opiskelijan työtä, josta 28 h luentoja ja harjoituksia,
  loppu itsenäistä opiskelua (not translated)

• Chemistry in food chain YE00BI34-3016 24.08.2020-25.10.2020  3 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  Upon completion of the course, students will
  - Be familiar with nutrient circulation and knows the importance of elements in food chain.
  - Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
  - Be familiar with importance of chemical safetyness of raw material
  - Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
  - Be able to familiarize and use professional literature
  - Be able to solve applied problems

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  The course deals with
  - Circulation of nutrients in food chain
  - Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
  - Chemistry of the most significant minerals and micronutrients in food chain
  - The basic concepts of water chemistry
  - pH, acidity and basicity , significance in food chain
  - Applied problems

  Assessment criteria

  Satisfactory

  The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

  Good

  The student is familiar with the concepts and methods of chemistry in food chain, 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.

  Excellent

  The student is familiar with the concepts and methods of chemistry in food chain, 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.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
  Other material shared by a teacher

  Planned learning activities and teaching methods

  lectures, exercises, group work

  Assessment methods and criteria

  Arviointi 1-5
  Tehtävät, työraportti ja tentti (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 25.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 3 credits

  Group(s)

  • RESTO20
  • RESTO20B
  • RESTO20A

  Teacher(s)

  Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Theory classes, exercises and exam

  Exam schedule

  The exam will be on the last week of the course.

  Students use of time and load

  3 x 27 h total work, incl. 28 h classroom teaching or laboratory work

• Chemistry in food chain YE00BI34-3017 24.08.2020-31.12.2020  3 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  Upon completion of the course, students will
  - Be familiar with nutrient circulation and knows the importance of elements in food chain.
  - Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
  - Be familiar with importance of chemical safetyness of raw material
  - Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
  - Be able to familiarize and use professional literature
  - Be able to solve applied problems

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  The course deals with
  - Circulation of nutrients in food chain
  - Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
  - Chemistry of the most significant minerals and micronutrients in food chain
  - The basic concepts of water chemistry
  - pH, acidity and basicity , significance in food chain
  - Applied problems

  Assessment criteria

  Satisfactory

  The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

  Good

  The student is familiar with the concepts and methods of chemistry in food chain, 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.

  Excellent

  The student is familiar with the concepts and methods of chemistry in food chain, 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.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
  Other material shared by a teacher

  Planned learning activities and teaching methods

  lectures, exercises, group work

  Assessment methods and criteria

  Arviointi 1-5
  Tehtävät, työraportti ja tentti (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 3 credits

  Group(s)

  • BIELI20B
  • BIELI20A
  • BIELI20

  Teacher(s)

  Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Theory classes, exercises and exam

  Exam schedule

  The exam will be on the last week of the course.

  Students use of time and load

  3 x 27 h total work, incl. 28 h classroom teaching or laboratory work

• Chemistry in food chain YE00BW49-3005 07.09.2020-18.12.2020  3 credits  (MAGRO20) +-
  Learning outcomes of the course

  Upon completion of the course, students will
  - Be familiar with nutrient circulation and knows the importance of elements in food chain.
  - Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
  - Be familiar with importance of chemical safetyness of raw material
  - Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
  - Be able to familiarize and use professional literature
  - Be able to solve applied problems

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  The course deals with
  - Circulation of nutrients in food chain
  - Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
  - Chemistry of the most significant minerals and micronutrients in food chain
  - The basic concepts of water chemistry
  - pH, acidity and basicity , significance in food chain
  - Applied problems

  Assessment criteria

  Satisfactory

  The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

  Good

  The student is familiar with the concepts and methods of chemistry in food chain, 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.

  Excellent

  The student is familiar with the concepts and methods of chemistry in food chain, 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.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tekniikan kemia 2018 (e-kirja tai hyllykirja): Hänninen, Karppinen, Leskelä & Pohjakallio. Otava.
  Opettajan Moodlessa jakama materiaali. (not translated)

  Planned learning activities and teaching methods

  Lectures and exercises

  Assessment methods and criteria

  Arviointi 1-5. Hyväksytty suoritus vaatii tehtävien sekä tentin suorittamisen hyväksytysti. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  07.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 15.09.2020

  • 3 credits

  Group(s)

  • MAGRO20

  Teacher(s)

  Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  3 x 27 h opiskelijan työtä, josta 18 h luentoja ja harjoituksia,
  loppu itsenäistä opiskelua (not translated)

• Chemistry in food chain YE00BI34-3018 04.01.2021-31.03.2021  3 credits  (MBIELI21, ...) +-
  Learning outcomes of the course

  Upon completion of the course, students will
  - Be familiar with nutrient circulation and knows the importance of elements in food chain.
  - Be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
  - Be familiar with importance of chemical safetyness of raw material
  - Be able to interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
  - Be able to familiarize and use professional literature
  - Be able to solve applied problems

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  The course deals with
  - Circulation of nutrients in food chain
  - Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
  - Chemistry of the most significant minerals and micronutrients in food chain
  - The basic concepts of water chemistry
  - pH, acidity and basicity , significance in food chain
  - Applied problems

  Assessment criteria

  Satisfactory

  The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

  Good

  The student is familiar with the concepts and methods of chemistry in food chain, 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.

  Excellent

  The student is familiar with the concepts and methods of chemistry in food chain, 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.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
  Other material shared by a teacher

  Planned learning activities and teaching methods

  lectures, exercises

  Assessment methods and criteria

  Arviointi 1-5
  Tehtävät, työraportti ja tentti (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.03.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 3 credits

  Group(s)

  • MBIELI21
  • MRESTO21

  Teacher(s)

  Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  1) Aktiivinen osallistuminen tunnille + tehtävät + lopputentti tai
  2) Tentti (laajempi kuin vaihtoehdon 1 lopputentti) (not translated)

  Exam schedule

  The exam will be in Moodle

  Students use of time and load

  3 x 27 h total work, incl. 18 h classroom teaching or laboratory work

• Chemistry laboratory works 8B00BS80-3006 04.01.2021-02.05.2021  5 credits  (BIELI20A, ...) +-
  Learning outcomes of the course

  Upon completion of the course students will
  - be able to work in the chemical laboratory
  - know safe and careful working practices in the chemical laboratory
  - be familiar with the different methods of analysis in the chemical laboratory
  - be able to develop and evaluate report about received test results and on the basis of its analysis.

  Prerequisites and co-requisites

  Chemistry

  Course contents

  - Titration methods, spectrophotometric methods, chromatographic methods and the basic reactions of organic compounds in theory and in pracice
  - Writing reports and calculating calculations in analytic and organic chemistry

  Assessment criteria

  Satisfactory

  The student is able to work in a laboratory under supervision and take notes and calculate problems and results related to the work.

  Good

  The student is able to work in the laboratory independently following the work instructions and calculate work-related problems and results, and is able to write an appropriate report on his / her laboratory work.

  Excellent

  The student is able to work in the laboratory independently following the work instructions and solve work-related problems and results, and is able to write an appropriate report on his / her laboratory work. The student is able to apply the learning methods he / she has learned in solving new problems.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material shared by the teacher

  Planned learning activities and teaching methods

  qualitative and quantitative laboratory working

  Assessment methods and criteria

  Accepted laboratory tasks, learning diary and a written report

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 02.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • BIELI20A
  • BIELI20

  Teacher(s)

  Sarita Ventelä

  Further information for students

  Compulsory presence in laboratory practices. Own safety goggles, laboratory coat and calculator are needed

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  1 credits

  Evaluation scale

  1-5

  Students use of time and load

  Total amount of student work 135 h, inc. laboratory work 52 h and independent studying 83 h

• Chemistry laboratory works 8B00BS80-3007 04.01.2021-02.05.2021  5 credits  (BIELI20B) +-
  Learning outcomes of the course

  Upon completion of the course students will
  - be able to work in the chemical laboratory
  - know safe and careful working practices in the chemical laboratory
  - be familiar with the different methods of analysis in the chemical laboratory
  - be able to develop and evaluate report about received test results and on the basis of its analysis.

  Prerequisites and co-requisites

  Chemistry

  Course contents

  - Titration methods, spectrophotometric methods, chromatographic methods and the basic reactions of organic compounds in theory and in pracice
  - Writing reports and calculating calculations in analytic and organic chemistry

  Assessment criteria

  Satisfactory

  The student is able to work in a laboratory under supervision and take notes and calculate problems and results related to the work.

  Good

  The student is able to work in the laboratory independently following the work instructions and calculate work-related problems and results, and is able to write an appropriate report on his / her laboratory work.

  Excellent

  The student is able to work in the laboratory independently following the work instructions and solve work-related problems and results, and is able to write an appropriate report on his / her laboratory work. The student is able to apply the learning methods he / she has learned in solving new problems.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material shared by the teacher

  Planned learning activities and teaching methods

  qualitative and quantitative laboratory working

  Assessment methods and criteria

  Accepted laboratory tasks, learning diary and a written report

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 02.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • BIELI20B

  Teacher(s)

  Sarita Ventelä

  Further information for students

  Compulsory presence in laboratory practices. Own safety goggles, laboratory coat and calculator are needed

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  1 credits

  Evaluation scale

  1-5

  Students use of time and load

  Total amount of student work 135 h, inc. laboratory work 52 h and independent studying 83 h

• Chemistry laboratory works 8B00BS80-3008 08.02.2021-31.07.2021  5 credits  (MBIELI21) +-
  Learning outcomes of the course

  Upon completion of the course students will
  - be able to work in the chemical laboratory
  - know safe and careful working practices in the chemical laboratory
  - be familiar with the different methods of analysis in the chemical laboratory
  - be able to develop and evaluate report about received test results and on the basis of its analysis.

  Prerequisites and co-requisites

  Chemistry

  Course contents

  - Titration methods, spectrophotometric methods, chromatographic methods and the basic reactions of organic compounds in theory and in pracice
  - Writing reports and calculating calculations in analytic and organic chemistry

  Assessment criteria

  Satisfactory

  The student is able to work in a laboratory under supervision and take notes and calculate problems and results related to the work.

  Good

  The student is able to work in the laboratory independently following the work instructions and calculate work-related problems and results, and is able to write an appropriate report on his / her laboratory work.

  Excellent

  The student is able to work in the laboratory independently following the work instructions and solve work-related problems and results, and is able to write an appropriate report on his / her laboratory work. The student is able to apply the learning methods he / she has learned in solving new problems.

  ---

  Name of lecturer(s)

  Sarita Ventelä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material shared by the teacher

  Planned learning activities and teaching methods

  qualitative and quantitative laboratory working

  Assessment methods and criteria

  Accepted laboratory tasks, learning diary and a written report

  Language of instruction

  Tuition in Finnish

  Timing

  08.02.2021 - 31.07.2021

  Enrollment date

  16.04.2020 - 28.02.2021

  • 5 credits

  Group(s)

  • MBIELI21

  Small group(s)

  • Ryhmä Seinäjoki (Size: 1. Open university: 0.)
  • Ryhmä Pitkämatka (Size: 1. Open university: 0.)

  Teacher(s)

  Sarita Ventelä

  Further information for students

  Compulsory presence in laboratory practices. Own safety goggles, laboratory coat and calculator are needed

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  1 credits

  Evaluation scale

  1-5

  Students use of time and load

  Total amount of student work 135 h, inc. laboratory work 28 h and independent studying 107 h

• Communication Skills YPO3A3-3138 24.08.2020-31.12.2020  3 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  Students are able to
  - act appropriately in different presentation and group communication situations
  - analyse and assess communication skills as part of professional development
  - apply and follow the SeAMK instructions for written work

  Prerequisites and co-requisites

  No prerequisites.
  Recommended optional programme components
  The student advisor will recommend optional programme components for each student based on their individual study plan.

  Course contents

  - analysis of communication styles
  - presentation skills and interaction
  - group communication skills (discussions, negotiations, meetings)
  - writing formal texts
  - SeAMK instructions for written work

  Assessment criteria

  Satisfactory

  - Satisfactory (2-1):
  The student is able to communicate in a sender-oriented way. He/she is not able to take the objective, recipient or situation into consideration sufficiently. The structure of the text is disconnected and illogical and argumenting is one-sided and scarce. Illustration is limited and impractical. The student is able to assess his/her communication only from the viewpoint of the sender of the message.

  Good

  - Good (4-3)
  The student is able to take the objective, situation and recipient into consideration in most parts. He/she is able to maintain interactive communication and recognize the culturally-bound character of communication to some extent. The structure of the text is mainly clear and consistent and argumenting is versatile and convincing. Illustration is appropriate. The student is able to assess his/her communication realistically for the most part.

  Excellent

  - Excellent (5)
  The student is able to take the objective, situation and recipient into consideration in an excellent and convincing way. He/she can act responsibly and in accordance with agreed procedures. Interaction in communication is skillful. He/she is able to recognize the culture-bound character of communication. The text is logical, clear, coherent and argumenting is solid, multi-perspective and convincing. He/she is able to illustrate his/her presentation appropriately, effectively and purposefully. The student is able to assess his/her communication in a versatile and realistic way with regard to purpose, recipient and professional field.

  ---

  Name of lecturer(s)

  Sirkka Nieminen

  Mode of delivery

  34% Face-to-face, 66% Distance learning

  Recommended or required reading

  - online and other material will be announced in the beginning of the course
  - Instructions for Written Work

  Planned learning activities and teaching methods

  - lectures, online study when needed
  - written and spoken assignments
  - independent study

  Assessment methods and criteria

  written and spoken assignments, self-assessment, peer review and Moodle exams

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 13.09.2020

  • 3 credits

  Group(s)

  • RESTO20
  • BIELI20A
  • BIELI20
  • RESTO20A

  Seats

  10 - 40

  Teacher(s)

  Sirkka Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

  Completion alternatives

  Demonstrations of competencies (timetable, see intra)

  Exam schedule

  Time of the Moodle exams will be announced during the course.

  Students use of time and load

  - 81h incl. 27h lectures

• Communication Skills YPO3A3-3140 24.08.2020-31.12.2020  3 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  Students are able to
  - act appropriately in different presentation and group communication situations
  - analyse and assess communication skills as part of professional development
  - apply and follow the SeAMK instructions for written work

  Prerequisites and co-requisites

  No prerequisites.
  Recommended optional programme components
  The student advisor will recommend optional programme components for each student based on their individual study plan.

  Course contents

  - analysis of communication styles
  - presentation skills and interaction
  - group communication skills (discussions, negotiations, meetings)
  - writing formal texts
  - SeAMK instructions for written work

  Assessment criteria

  Satisfactory

  - Satisfactory (2-1):
  The student is able to communicate in a sender-oriented way. He/she is not able to take the objective, recipient or situation into consideration sufficiently. The structure of the text is disconnected and illogical and argumenting is one-sided and scarce. Illustration is limited and impractical. The student is able to assess his/her communication only from the viewpoint of the sender of the message.

  Good

  - Good (4-3)
  The student is able to take the objective, situation and recipient into consideration in most parts. He/she is able to maintain interactive communication and recognize the culturally-bound character of communication to some extent. The structure of the text is mainly clear and consistent and argumenting is versatile and convincing. Illustration is appropriate. The student is able to assess his/her communication realistically for the most part.

  Excellent

  - Excellent (5)
  The student is able to take the objective, situation and recipient into consideration in an excellent and convincing way. He/she can act responsibly and in accordance with agreed procedures. Interaction in communication is skillful. He/she is able to recognize the culture-bound character of communication. The text is logical, clear, coherent and argumenting is solid, multi-perspective and convincing. He/she is able to illustrate his/her presentation appropriately, effectively and purposefully. The student is able to assess his/her communication in a versatile and realistic way with regard to purpose, recipient and professional field.

  ---

  Name of lecturer(s)

  Sirkka Nieminen

  Mode of delivery

  34% Face-to-face, 66% Distance learning

  Recommended or required reading

  - online and other material will be announced in the beginning of the course
  - Instructions for Written Work

  Planned learning activities and teaching methods

  - lectures, online study when needed
  - written and spoken assignments
  - independent study

  Assessment methods and criteria

  written and spoken assignments, self-assessment, peer review and Moodle exams

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 20.09.2020

  • 3 credits

  Group(s)

  • BIELI20B
  • RESTO20B

  Seats

  10 - 40

  Teacher(s)

  Sirkka Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

  Completion alternatives

  Demonstrations of competencies (timetable, see intra)

  Exam schedule

  Time of the Moodle exams will be announced during the course.

  Students use of time and load

  - 81h incl. 27h lectures

• Communication Skills YPO3A3-3146 04.01.2021-31.03.2021  3 credits  (MBIELI21, ...) +-
  Learning outcomes of the course

  Students are able to
  - act appropriately in different presentation and group communication situations
  - analyse and assess communication skills as part of professional development
  - apply and follow the SeAMK instructions for written work

  Prerequisites and co-requisites

  No prerequisites.
  Recommended optional programme components
  The student advisor will recommend optional programme components for each student based on their individual study plan.

  Course contents

  - analysis of communication styles
  - presentation skills and interaction
  - group communication skills (discussions, negotiations, meetings)
  - writing formal texts
  - SeAMK instructions for written work

  Assessment criteria

  Satisfactory

  - Satisfactory (2-1):
  The student is able to communicate in a sender-oriented way. He/she is not able to take the objective, recipient or situation into consideration sufficiently. The structure of the text is disconnected and illogical and argumenting is one-sided and scarce. Illustration is limited and impractical. The student is able to assess his/her communication only from the viewpoint of the sender of the message.

  Good

  - Good (4-3)
  The student is able to take the objective, situation and recipient into consideration in most parts. He/she is able to maintain interactive communication and recognize the culturally-bound character of communication to some extent. The structure of the text is mainly clear and consistent and argumenting is versatile and convincing. Illustration is appropriate. The student is able to assess his/her communication realistically for the most part.

  Excellent

  - Excellent (5)
  The student is able to take the objective, situation and recipient into consideration in an excellent and convincing way. He/she can act responsibly and in accordance with agreed procedures. Interaction in communication is skillful. He/she is able to recognize the culture-bound character of communication. The text is logical, clear, coherent and argumenting is solid, multi-perspective and convincing. He/she is able to illustrate his/her presentation appropriately, effectively and purposefully. The student is able to assess his/her communication in a versatile and realistic way with regard to purpose, recipient and professional field.

  ---

  Name of lecturer(s)

  Sirkka Nieminen

  Mode of delivery

  34% Face-to-face, 66% Distance learning

  Recommended or required reading

  - online and other material will be announced in the beginning of the course
  - Instructions for Written Work

  Planned learning activities and teaching methods

  - lectures, online study when needed
  - written and spoken assignments
  - independent study

  Assessment methods and criteria

  written and spoken assignments, self-assessment, peer review and Moodle exams

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.03.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 3 credits

  Group(s)

  • MBIELI21
  • MRESTO21

  Seats

  10 - 40

  Teacher(s)

  Sirkka Nieminen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

  Completion alternatives

  Demonstrations of competencies (timetable, see intra)

  Exam schedule

  Time of the Moodle exams will be announced during the course.

  Students use of time and load

  - 81h, incl. lectures 13h

• Dairy technology 8B00BU17-3003 19.10.2020-31.12.2020  5 credits  (BIELI18, ...) +-
  Learning outcomes of the course

  Upon completion of the course, the student will
  - be able to define the specific characteristics of milk as raw material and the potential for use of the different components of milk
  - be able to define the dairy manufacturing processes and equipment
  - be able to assess specific requirements of the packaging of dairy products
  - be able to explain to the international structure of milk production and the main companies
  - be able to assess product quality factors.

  Prerequisites and co-requisites

  Food Processes
  Fluid mechanics and heat transfer

  Course contents

  - Composition and quality components of milk
  - Milk processing in dairies
  - Production of soured milk products, butter, ice cream, cheese and light spreads
  - Probiotics and functional dairy foods

  Assessment criteria

  Satisfactory

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

  Good

  The student is familiar with milk chemistry and the concepts and methods of dairy processing, 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.
  
  .

  Excellent

  The student is familiar with milk chemistry and the concepts and methods of dairy processing, and is able to apply them to a variety of different problems of dairy technology. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

  ---

  Name of lecturer(s)

  Jarmo Alarinta

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  19.10.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 26.10.2020

  • 5 credits

  Group(s)

  • BIELI18
  • IEPFF20F

  Teacher(s)

  Jarmo Alarinta

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Differential and integral calculus KC03MAT108-3007 17.08.2020-18.10.2020  5 credits  (MBIELI20) +-
  Learning outcomes of the course

  Professional part (5 ects):
  Upon completion of the course, students will be able to define the derivative and integral for one-variable functions. They will be competent in derivating and integrating the more common mathematical functions and calculating definite integrals and applying their knowledge to common applications. Students will also be capable of calculation tools to solve problems in one-variable differential and integral calculus and be able to solve simple differential equations. They will also apply this knowledge in their Professional Studies and working world.

  Prerequisites and co-requisites

  No previous studies are required

  Course contents

  Professional part (5 ects):
  - Definition of one-variable derivative and integral
  - Polynomials: derivation and integration
  - Composite functions: derivation and integration
  - Tangent of a curve
  - Extreme values
  - Definite integral
  - Area and volume
  - Small differentials
  - Concept of a differential equation
  - separate differential equation
  - first and second order linear differential equation
  - Applications in engineering

  Assessment criteria

  Satisfactory

  Students are able to form the polynomial function of the first and second degree in practical situations. The student is able to derive the polynomial and determine the largest and lowest value of the function with a closed interval. Students are able to integrate the polynomial and calculate the specified integral and apply them to the simplest practical situations.

  Good

  In addition to the above criteria, the student is able to derive the combined function and apply this to instantaneous growth rates. The student mastered simple differential equations and uses them for kinematics problems.

  Excellent

  In addition to the above criteria, the student is able to apply the derivate, integral and differential equations to practical problems such as solving extreme value problems, general determination of volume, and solving problems that require kinematics.

  ---

  Name of lecturer(s)

  Heikki Kokkonen

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Lectures and excercises

  Assessment methods and criteria

  Final exam

  Language of instruction

  Tuition in Finnish

  Timing

  17.08.2020 - 18.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • MBIELI20

  Teacher(s)

  Heikki Kokkonen

  Further information for students

  Grades 1 - 5

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 25 h
  - of which autonomous studies: 110 h

• Differential and integral calculus KC03MAT108-3008 04.01.2021-02.05.2021  5 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  Professional part (5 ects):
  Upon completion of the course, students will be able to define the derivative and integral for one-variable functions. They will be competent in derivating and integrating the more common mathematical functions and calculating definite integrals and applying their knowledge to common applications. Students will also be capable of calculation tools to solve problems in one-variable differential and integral calculus and be able to solve simple differential equations. They will also apply this knowledge in their Professional Studies and working world.

  Prerequisites and co-requisites

  No previous studies are required

  Course contents

  Professional part (5 ects):
  - Definition of one-variable derivative and integral
  - Polynomials: derivation and integration
  - Composite functions: derivation and integration
  - Tangent of a curve
  - Extreme values
  - Definite integral
  - Area and volume
  - Small differentials
  - Concept of a differential equation
  - separate differential equation
  - first and second order linear differential equation
  - Applications in engineering

  Assessment criteria

  Satisfactory

  Students are able to form the polynomial function of the first and second degree in practical situations. The student is able to derive the polynomial and determine the largest and lowest value of the function with a closed interval. Students are able to integrate the polynomial and calculate the specified integral and apply them to the simplest practical situations.

  Good

  In addition to the above criteria, the student is able to derive the combined function and apply this to instantaneous growth rates. The student mastered simple differential equations and uses them for kinematics problems.

  Excellent

  In addition to the above criteria, the student is able to apply the derivate, integral and differential equations to practical problems such as solving extreme value problems, general determination of volume, and solving problems that require kinematics.

  ---

  Name of lecturer(s)

  Heikki Kokkonen

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 02.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • BIELI20B
  • BIELI20A
  • BIELI20

  Teacher(s)

  Heikki Kokkonen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• English 1 YELENGLI06-3011 24.08.2020-31.12.2020  3 credits  (MBIELI20) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr)
  The students can communicate in English both orally and in writing in working life situations. They are able to discuss field related topics in English. They are able to develop their expertise using English literature as well as other sources in English.
  Students
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and and manages spoken situations
  can use polite phrases and handle small talk

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters
  Basic terminology of the field, field specific texts

  Assessment criteria

  Satisfactory

  Students
  can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students
  can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students
  can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes.
  can cope with job application situations effortlessly and can act as an interviewer
  can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  67% Face-to-face, 33% Distance learning

  Recommended or required reading

  Material announced at the beginning of the course
  Supplementary reading: Engineer your English, Way to Go

  Planned learning activities and teaching methods

  Contact classes, oral and written exercises, independent virtual studies

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments, oral and written tests

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 11.10.2020

  • 3 credits

  Group(s)

  • MBIELI20

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  80 % attendance

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written skills tests

  Exam schedule

  Written test
  Oral tests (interview, presentation)

  Students use of time and load

  ca 20 h contact classes + independent virtual studies

• English 1 YELENGLI06-3012 24.08.2020-31.12.2020  3 credits  (MRESTO20) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr)
  The students can communicate in English both orally and in writing in working life situations. They are able to discuss field related topics in English. They are able to develop their expertise using English literature as well as other sources in English.
  Students
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and and manages spoken situations
  can use polite phrases and handle small talk

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters
  Basic terminology of the field, field specific texts

  Assessment criteria

  Satisfactory

  Students
  can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students
  can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students
  can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes.
  can cope with job application situations effortlessly and can act as an interviewer
  can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  67% Face-to-face, 33% Distance learning

  Recommended or required reading

  Material announced at the beginning of the course
  Supplementary reading: Engineer your English, Way to Go

  Planned learning activities and teaching methods

  Contact classes, oral and written exercises, independent virtual studies

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments, oral and written tests

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 11.10.2020

  • 3 credits

  Group(s)

  • MRESTO20

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  80 % attendance

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written skills tests

  Exam schedule

  Written test
  Oral tests (interview, presentation)

  Students use of time and load

  ca 20 h contact classes + independent virtual studies

• English 1 YELENGLI06-3013 19.10.2020-28.02.2021  3 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr)
  The students can communicate in English both orally and in writing in working life situations. They are able to discuss field related topics in English. They are able to develop their expertise using English literature as well as other sources in English.
  Students
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and and manages spoken situations
  can use polite phrases and handle small talk

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters
  Basic terminology of the field, field specific texts

  Assessment criteria

  Satisfactory

  Students
  can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students
  can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students
  can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes.
  can cope with job application situations effortlessly and can act as an interviewer
  can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  67% Face-to-face, 33% Distance learning

  Recommended or required reading

  Material announced at the beginning of the course
  Supplementary reading: Engineer your English, Way to Go

  Planned learning activities and teaching methods

  Contact classes, oral and written exercises, independent virtual studies

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments, oral and written tests

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 28.02.2021

  Enrollment date

  16.04.2020 - 31.08.2020

  • 3 credits

  Group(s)

  • RESTO20
  • BIELI20A
  • BIELI20
  • RESTO20A

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  80 % attendance

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written skills tests

  Exam schedule

  Written test
  Oral tests (interview, presentation)

  Students use of time and load

  ca 26 h contact classes + independent virtual studies

• English 1 YELENGLI06-3014 19.10.2020-28.02.2021  3 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr)
  The students can communicate in English both orally and in writing in working life situations. They are able to discuss field related topics in English. They are able to develop their expertise using English literature as well as other sources in English.
  Students
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and and manages spoken situations
  can use polite phrases and handle small talk

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters
  Basic terminology of the field, field specific texts

  Assessment criteria

  Satisfactory

  Students
  can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students
  can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students
  can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes.
  can cope with job application situations effortlessly and can act as an interviewer
  can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  67% Face-to-face, 33% Distance learning

  Recommended or required reading

  Material announced at the beginning of the course
  Supplementary reading: Engineer your English, Way to Go

  Planned learning activities and teaching methods

  Contact classes, oral and written exercises, independent virtual studies

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments, oral and written tests

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 28.02.2021

  Enrollment date

  16.04.2020 - 26.10.2020

  • 3 credits

  Group(s)

  • BIELI20B
  • RESTO20B

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  80 % attendance

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written skills tests

  Exam schedule

  Written test
  Oral tests (interview, presentation)

  Students use of time and load

  ca 26 h contact classes + independent virtual studies

• English 2 YELENGLI07-3010 11.01.2021-11.04.2021  2 credits  (BIELI19) +-
  Learning outcomes of the course

  Field specific learning outcomes (2 cr)
  Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

  Prerequisites and co-requisites

  English 1

  Course contents

  Field specific contents (2 cr)
  Specific terminology of the field, field related texts
  Professions and duties in the field
  Service situations
  Field related conversations and oral presentations

  Assessment criteria

  Satisfactory

  Students
  can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students
  can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students
  can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes.
  can cope with job application situations effortlessly and can act as an interviewer
  can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 11.04.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 2 credits

  Group(s)

  • BIELI19

  Teacher(s)

  Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• English 2 YELENGLI07-3011 04.01.2021-14.02.2021  2 credits  (RESTO19) +-
  Learning outcomes of the course

  Field specific learning outcomes (2 cr)
  Students know the basic terminology and vocabulary within their special field. They can apply the above mentioned skills in spoken and written communication in different professional contexts and can search and obtain professional information from various sources and apply it in spoken and written communication

  Prerequisites and co-requisites

  English 1

  Course contents

  Field specific contents (2 cr)
  Specific terminology of the field, field related texts
  Professions and duties in the field
  Service situations
  Field related conversations and oral presentations

  Assessment criteria

  Satisfactory

  Students
  can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students
  can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students
  can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes.
  can cope with job application situations effortlessly and can act as an interviewer
  can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 14.02.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 2 credits

  Group(s)

  • RESTO19

  Teacher(s)

  Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• English, preparatory course YE00BS76-3007 24.08.2020-04.10.2020  2 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  The student will have a good knowledge of English standard language. He/she can use field related basic vocabulary in his/her studies in oral and written communication.
  He /she can manage his/her learning both in oral and written communication

  Prerequisites and co-requisites

  No previous studies required.
  Course is recommended to the students, who fail the level test or pass it with T1 .

  Course contents

  Basic grammar; theory and assignments
  General and field related vocabulary assignments.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Announced at the beginning of the course, Moodle-material

  Planned learning activities and teaching methods

  Contact classes and virtual self studies in Moodle

  Assessment methods and criteria

  Active attendance, returned assignments (pass /fail)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 04.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 2 credits

  Group(s)

  • RESTO20
  • BIELI20B
  • BIELI20A
  • BIELI20
  • RESTO20B
  • RESTO20A

  Seats

  10 - 30

  Teacher(s)

  Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Exam schedule

  Level test at the beginning, students invited to the course based on the test.

  Students use of time and load

  15 h contact classes, other work load virtual self studies

• Final thesis KC00F99999-3023 24.08.2020-31.07.2021  15 credits  (BIELI17) +-
  Learning outcomes of the course

  The thesis prepares students for their future profession. It enables students to apply the knowledge they have learned during their studies into practice and to find new knowledge to solve problems. More detailed information about the thesis is available in the Guidelines for Writing a Thesis.

  Prerequisites and co-requisites

  Research and Development Work

  Course contents

  - Planning, producing and reporting of a thesis
  - Present the topic
  - Present the results
  - Maturity Test

  Assessment criteria

  Satisfactory

  More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis

  Good

  More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis

  Excellent

  More detailed information about evaluation: Seinäjoki UAS's Instructions for Writing a Thesis

  ---

  Name of lecturer(s)

  Margit Närvä

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.07.2021

  Enrollment date

  16.04.2020 - 31.08.2020

  • 15 credits

  Group(s)

  • BIELI17

  Teacher(s)

  Jarmo Alarinta, Margit Närvä, Merja Kyntäjä, Matti-Pekka Pasto, Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Fluid mechanics and heat transfer 8B00BT46-3002 07.01.2021-30.04.2021  5 credits  (BIELI19) +-
  Learning outcomes of the course

  Upon competition of the course, students will
  - understand the more important issues involved in rheology and heat transfer technology. They will also be familiar with design criterias and common devices associated with these areas, such as valves, pumps and heat exchangers
  - be able to evaluate the importance of the material properties with design of food process systems
  - be able to calculate simple process equipment dimensions and equipment choices.

  Prerequisites and co-requisites

  Mechanics and thermodynamics or Physics 1

  Course contents

  Mass and energy balances
  
  Fluid dynamics engineering
  - Pressure loss in pipes
  - Types of valves
  - Types of pumps
  - Dimensions of valves and pumps
  
  Heat transfer engineering
  - Theory of heat transfer
  - Heat exchangers and their dimensions
  - Heat transfer unit operations in food sector
  - Refrigeration technology

  Assessment criteria

  Satisfactory

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

  Good

  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.

  Excellent

  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.

  ---

  Name of lecturer(s)

  Jarmo Alarinta

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  07.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 24.01.2021

  • 5 credits

  Group(s)

  • BIELI19

  Teacher(s)

  Jarmo Alarinta

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Food chemistry KC03BE30051-3005 04.01.2021-31.05.2021  5 credits  (MBIELI20) +-
  Learning outcomes of the course

  Upon competion of the course students will
  - be able to define the chemical structures in food commonly occurring sugars, starch, proteins and fats
  - know their typical chemical reactions in food manufacturing processes and during food preservation and the importance of water to food preservation and in chemical reactions
  - be able to analyze the important nutrients occurring in food.

  Prerequisites and co-requisites

  Chemistry / Chemistry in food chain
  Microbiology

  Course contents

  The topics discussed in the course include food nutrients such as proteins, carbohydrates, and fats and how they behave during the processing of food. Students will also be familiarised with functional foods and evaluattions using the senses.

  Assessment criteria

  Satisfactory

  Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

  Good

  Good (3...4): 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.

  Excellent

  Excellent (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.

  ---

  Name of lecturer(s)

  Jukka Kauppila

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Elintarvikekemia: Dahlgren, Ö. 1997 (or newer edition).
  Other material shared in Moodle by the teacher.

  Planned learning activities and teaching methods

  Lectures, exercises and small group work

  Assessment methods and criteria

  Exam

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • MBIELI20

  Small group(s)

  • Pienryhmä 1 (Size: 15. Open university: 0.)
  • Pienryhmä 2 (Size: 15. Open university: 0.)

  Teacher(s)

  Merja Kyntäjä, Sarita Ventelä

  Further information for students

  The participation in the laboratory practices is compulsory

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Exam schedule

  Kurssitentti viimeisellä kontaktikerralla, uusinta yleisenä tenttipäivänä. (not translated)

  Students use of time and load

  Total work 135 h
  andLectures Laboratory work 30h
  Independent studying 105 h

• Food chemistry KC03BE30051-3004 24.08.2020-31.10.2020  5 credits  (BIELI19) +-
  Learning outcomes of the course

  Upon competion of the course students will
  - be able to define the chemical structures in food commonly occurring sugars, starch, proteins and fats
  - know their typical chemical reactions in food manufacturing processes and during food preservation and the importance of water to food preservation and in chemical reactions
  - be able to analyze the important nutrients occurring in food.

  Prerequisites and co-requisites

  Chemistry / Chemistry in food chain
  Microbiology

  Course contents

  The topics discussed in the course include food nutrients such as proteins, carbohydrates, and fats and how they behave during the processing of food. Students will also be familiarised with functional foods and evaluattions using the senses.

  Assessment criteria

  Satisfactory

  Satisfactory (1...2): The student knows and understands to a basic concepts and methods of topics, and is able to apply them to usual problems.

  Good

  Good (3...4): 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.

  Excellent

  Excellent (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.

  ---

  Name of lecturer(s)

  Jukka Kauppila

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Elintarvikekemia: Dahlgren, Ö. 1997 (or newer edition).
  Other material shared in Moodle by the teacher.

  Planned learning activities and teaching methods

  Lectures, exercises and small group work

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI19

  Small group(s)

  • Pienryhmä 1 (Size: 1. Open university: 0.)
  • Pienryhmä 2 (Size: 1. Open university: 0.)

  Teacher(s)

  Merja Kyntäjä, Sarita Ventelä

  Further information for students

  The participation in the laboratory practices is compulsory

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Exam schedule

  Opintojakson lopputentti viikolla 41, uusinta yleisenä tenttipäivänä (not translated)

  Students use of time and load

  Total work 135 h
  Lectures 30 h
  Laboratory work 7 x 4h
  Independent studying 77 h

• Food development project CA00CG19-3002 24.08.2020-31.12.2020  5 credits  (BIELI18, ...) +-
  Learning outcomes of the course

  The student masters the R & D process and the phases, as well as be able to apply a customer-oriented product development process and methods. Students are able to design, implement and manage a customer-oriented, cost-efficient, notices nutritional quality aspects and being innovative in food product development. The student knows the recipe / manufacture optimization. He is able to apply sensory methods in the development project.

  Prerequisites and co-requisites

  Planning of menus (RESTO)
  or
  Packaging Technology and Legislation (BIELI)
  Food processes (BIELI)

  Course contents

  Career-oriented R & D project. Consumer research, ideation, product design, recipe optimization, cost calculations, process design, product tests, sensory evaluation, product test and compression tests, design of experiments, test marketing, marketing and various methods of analyzing the results.

  Assessment criteria

  Satisfactory

  The student understands the basic concepts of the product development process steps and methods, as well as be able to apply them to the usual R & D projects to solve. Students are able to develop and test a recipe.

  Good

  The student knows well the food industry product development steps and methods, as well as be able to apply them to solve different types of R & D projects. The student can carry out the design and testing of recipes.The student is able to combine his knowledge with previous experiences in the subject.

  Excellent

  The student knows excellently food industry product development process steps and methods, as well as be able to apply them to a variety of different types of R & D project issues and problems. Students are able to organize and carry out design and testing of recipes. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

  Further information

  R&D part 5

  ---

  Name of lecturer(s)

  Matti-Pekka Pasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tuorila, H. & Appelbye, U. 2008. Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Helsinki: Yliopistopaino.
  Fuller, G. 2011. New Food Product Development: from concept to marketplace.
  Material distributed by the lecturer.

  Planned learning activities and teaching methods

  Lectures, exercises and a development project in groups (participation required).

  Assessment methods and criteria

  The evaluation consists of the following parts: a development project and its reporting, and groups self-assessment.

  Language of instruction

  English

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI18
  • IEPFF20F

  Teacher(s)

  Matti-Pekka Pasto

  Further information for students

  The course will be arranged in English if needed

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  5 credits

  Evaluation scale

  1-5

  Completion alternatives

  Reported working life skills and a separate task

  Students use of time and load

  Total work load of the course 135 h, of which scheduled studies 36 h, of which autonomous studies 99 h

• Food development project YE00BI37-3002 24.08.2020-18.10.2020  5 credits  (IEPFF20F, ...) +-
  Learning outcomes of the course

  The student masters the R & D process and the phases, as well as be able to apply a customer-oriented product development process and methods. Students are able to design, implement and manage a customer-oriented, cost-efficient, notices nutritional quality aspects and being innovative in food product development. The student knows the recipe / manufacture optimization. He is able to apply sensory methods in the development project.

  Prerequisites and co-requisites

  Planning of menus (RESTO)
  Packaging Technology and Legislation (BIELI)
  Food processes (BIELI)

  Course contents

  Career-oriented R & D project. Consumer research, ideation, product design, recipe optimization, cost calculations, process design, product tests, sensory evaluation, product test and compression tests, design of experiments, test marketing, marketing and various methods of analyzing the results.

  Assessment criteria

  Satisfactory

  The student understands the basic concepts of the product development process steps and methods, as well as be able to apply them to the usual R & D projects to solve. Students are able to develop and test a recipe.

  Good

  The student knows well the food industry product development steps and methods, as well as be able to apply them to solve different types of R & D projects. The student can carry out the design and testing of recipes.The student is able to combine his knowledge with previous experiences in the subject.

  Excellent

  The student knows excellently food industry product development process steps and methods, as well as be able to apply them to a variety of different types of R & D project issues and problems. Students are able to organize and carry out design and testing of recipes. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

  Further information

  R&D part 5

  ---

  Name of lecturer(s)

  Kirta Nieminen

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Tuorila, H. & Appelbye, U. 2008. Elintarvikkeiden aistinvaraiset tutkimusmenetelmät. Helsinki: Yliopistopaino.
  Fuller, G. 2011. New Food Product Development: from concept to marketplace.
  Material distributed by the lecturer.

  Planned learning activities and teaching methods

  Lectures, exercises and a development project in groups

  Assessment methods and criteria

  Active participation (80 %), exercises, food development project, self assessment and peer review

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 18.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • IEPFF20F
  • RESTO18

  Teacher(s)

  Kirta Nieminen

  Further information for students

  The course will be arranged in English if needed

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  3 credits

  Evaluation scale

  1-5

  Completion alternatives

  Opinnollistaminen mahdollista (not translated)

  Students use of time and load

  Total workload of the course 135 h, of which scheduled studies 49 h, of which autonomous studies 86 h

• Food processes 8B00BS81-3001 24.08.2020-08.11.2020  5 credits  (BIELI18) +-
  Learning outcomes of the course

  Upon completion of the course, the student will
  - be able to name the most important processes in the food industry
  - be able to assess the stability of the factors affecting food
  - be able to develop food preservation methods in the industrial food processes.
  - be able to assess the effects of process phases on the product quality
  - be able to understand from the point of view of of the importance of the reducing of process phases from the point of view of the quality of the foods and economic profitability.

  Prerequisites and co-requisites

  Food Technology
  Food safety and microbiology / Food microbiology and process hygiene

  Course contents

  Ambient-temperature processing
  - size reduction
  - mixing and forming
  - separation and concentration of food components
  - irradiation
  - high-pressure processing
  - minimal processing
  Processing bu application of heat
  - blanching
  - pasteurisation
  - heat sterilisation
  - evaporation and distillation
  - dehydration
  - baking and roasting
  - frying
  Processing by removal of heat
  - chilling
  - freezing
  - freeze drying
  Post-processing operations
  - coating
  - packaging

  Assessment criteria

  Satisfactory

  The student knows and understands to a basic concepts and methods of unit operations of food processing, and is able to apply them to usual problems.

  Good

  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.

  Excellent

  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.

  ---

  Name of lecturer(s)

  Jarmo Alarinta

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 08.11.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI18

  Small group(s)

  • Pienryhmä 1 (Size: 18. Open university: 0.)
  • Pienryhmä 2 (Size: 18. Open university: 0.)

  Teacher(s)

  Jarmo Alarinta

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Food processing system design KC03CE40323-3006 24.08.2020-11.10.2020  5 credits  (BIELI17) +-
  Learning outcomes of the course

  Upon completion of the course, the student will
  - understand the fundamentals of designing and buildng a production plant, starting from an idea and building it into a functional plant
  - be able to assess the special features of the food process design
  - be able to produce clear and unambiguous design documents.
  - be competent in calculating the capacity of a production line formed from unit processes as well as other claculations associated with selection and measuriments. -- be introduced to mathematical problems associated with the material and energy balances of a production line, capacity and other calcultions that affect the choice of equipment
  - acquire practical know-how in carrying out a factory design project, starting from designing and ending with a functional factory.

  Prerequisites and co-requisites

  Food processes

  Course contents

  - Diagrams used in factory design
  - Special requirements of foods for the food process design
  - Information handling in flowchart form
  - Phases of design and construction
  - Combining production lines from unit processes
  - Profitability and other calculations
  - Team work during projects and the use of expert advice and literature
  
  Content of learning assigment:
  - Phases involved in designing and creating a production plant
  - Specifications of food process
  - Process synthesis
  - Dimensioning a production line
  - Profitability
  - Optimisation of process parameters
  - Reference calculations
  - Group work in a project.

  Assessment criteria

  Satisfactory

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

  Good

  The student is familiar with the concepts and methods of process design and development, 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.

  Excellent

  The student is familiar with the concepts and methods of design and development, 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.

  ---

  Name of lecturer(s)

  Jarmo Alarinta

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 11.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI17

  Teacher(s)

  Jarmo Alarinta

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Food technology basic 8B00BS96-3005 04.01.2021-02.05.2021  5 credits  (BIELI20A, ...) +-
  Learning outcomes of the course

  - The student is able to identify and interpret the basic phenomena of food manufacturing processes
  - The student is able to give examples of methods in the food industry

  Course contents

  Deepen the food technology phenomena through experimental work on the following topics
  - wheat baking
  - baking sour bread
  - sugar confectionery
  - manufacture of meat products
  - manufacture of fresh cheese
  - manufacture of yoghurt
  - preparation of beer
  - making of juice.

  Assessment criteria

  Satisfactory

  The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.

  Good

  The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject.

  Excellent

  The student has completed the approved assignments and actively participated in the course. . The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

  ---

  Name of lecturer(s)

  Merja Kyntäjä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lecturer's material

  Planned learning activities and teaching methods

  Lectures, tasks and pilot plan exercises

  Assessment methods and criteria

  Passed tasks and portfolio

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 02.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • BIELI20A
  • BIELI20

  Teacher(s)

  Jarmo Alarinta, Merja Kyntäjä, Matti-Pekka Pasto

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  3 credits

  Evaluation scale

  Passed/failed

  Completion alternatives

  Reported working life skills and a separate task

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 50 h
  - of which autonomous studies: 85 h

  Content periodicity

  Tasks and portfolio

• Food technology basic 8B00BS96-3006 04.01.2021-14.03.2021  5 credits  (BIELI20B) +-
  Learning outcomes of the course

  - The student is able to identify and interpret the basic phenomena of food manufacturing processes
  - The student is able to give examples of methods in the food industry

  Course contents

  Deepen the food technology phenomena through experimental work on the following topics
  - wheat baking
  - baking sour bread
  - sugar confectionery
  - manufacture of meat products
  - manufacture of fresh cheese
  - manufacture of yoghurt
  - preparation of beer
  - making of juice.

  Assessment criteria

  Satisfactory

  The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.

  Good

  The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject.

  Excellent

  The student has completed the approved assignments and actively participated in the course. . The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

  ---

  Name of lecturer(s)

  Merja Kyntäjä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lecturer's material

  Planned learning activities and teaching methods

  Lectures, tasks and pilot plan exercises

  Assessment methods and criteria

  Passed tasks and portfolio

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 14.03.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • BIELI20B

  Teacher(s)

  Jarmo Alarinta, Merja Kyntäjä, Matti-Pekka Pasto

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  3 credits

  Evaluation scale

  Passed/failed

  Completion alternatives

  Reported working life skills and a separate task

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 50 h
  - of which autonomous studies: 85 h

  Content periodicity

  Tasks and portfolio

• Food technology basic 8B00BS96-3007 04.01.2021-31.05.2021  5 credits  (MBIELI20) +-
  Learning outcomes of the course

  - The student is able to identify and interpret the basic phenomena of food manufacturing processes
  - The student is able to give examples of methods in the food industry

  Course contents

  Deepen the food technology phenomena through experimental work on the following topics
  - wheat baking
  - baking sour bread
  - sugar confectionery
  - manufacture of meat products
  - manufacture of fresh cheese
  - manufacture of yoghurt
  - preparation of beer
  - making of juice.

  Assessment criteria

  Satisfactory

  The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.

  Good

  The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject.

  Excellent

  The student has completed the approved assignments and actively participated in the course. . The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

  ---

  Name of lecturer(s)

  Merja Kyntäjä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lecturer's material

  Planned learning activities and teaching methods

  Lectures, tasks and pilot plan exercises

  Assessment methods and criteria

  Passed tasks and portfolio

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • MBIELI20

  Small group(s)

  • Pienryhmä 1 (Size: 16. Open university: 0.)
  • Pienryhmä 2 (Size: 16. Open university: 0.)

  Teacher(s)

  Jarmo Alarinta, Merja Kyntäjä, Matti-Pekka Pasto

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  3 credits

  Evaluation scale

  Passed/failed

  Completion alternatives

  Reported working life skills and a separate task

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 30 h
  - of which autonomous studies: 105 h

  Content periodicity

  Tasks and portfolio

• Human Resource Management YE00BI07-3003 31.08.2020-27.11.2020  5 credits  (AGRO17) +-
  Learning outcomes of the course

  Students can analyze management and understand various concepts and models and apply this knowledge to the work in the food sector. They can explain the entire sphere of duties of a supervisor involved and in significance of leadership in productive operations. Students will learn the basics of management and leadership and be familiar with the various areas of personnel management and will get readiness to act as a supervisor and as an employee.
  -The student is familiar with the system of Employment legislation and is able to apply in practice legislation concerning the rights and duties of the parties of employment relationship. - The student is able to form an opinion on essential contents of the Collective Agreements Act and on the Act on Co-operation within Undertakings. S/he is able to describe and retell legislation concerning social security of the employer.

  Course contents

  Basic concepts of management and organisations, wholeness of the superior work and field of the personnel management which includes among others, the supervisors tasks, good employee skills, management styles, acting as an employer and as a figurehead of the organisation, recruiting, orientation, development discussions, feedback, motivation, change management, organisational communication.
  - essential regulations of Employment Contracts Act, Collective Agreements Act and Act on Co-operation within Undertakings
  - main points of the social security of the employer

  Assessment criteria

  Satisfactory

  The student is able to name the concepts of work organization, and management. They recognize the leadership and the leadership of the whole management, as well as the importance of successful operations. They recognize the basic concepts of management and human resource management areas.
  The student is able to search the Finlex legislation related to the rights and obligations of the parties to the employment relationship. He is familiar with the collective agreement. The student has an idea of what type of legislation the employee's social security belongs.

  Good

  Students are able to look at the organization, management and work through various concept systems. He is able to interpret managerial and leadership of the entity, as well as the importance of successful operations management. He is familiar with the basic concepts of management and human resource management areas.
  Students are able to find and apply the rights and obligations of the parties related to practice on employment law provisions. He is able to act in accordance with the collective agreement. The student has an overall employee social security.

  Excellent

  Students are able to view and consider the organization, management and work through various concept systems. He can explain the leadership and the leadership of the whole, as well as the importance of successful operations management. He learns to know the basic concepts of management and human resource management areas.
  Students will find and be able to apply and related to the parties' practice of employment rights and obligations of the law provisions on. He is able to interpret the collective agreement and act in accordance with the collective agreement. The student is familiar with the outline laws on social security for employees.

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Viitala Riitta: Henkilöstöjohtaminen. Strateginen kilpailutekijä.
  - Hyppänen Riitta: Esimiesosaaminen. Liiketoiminnan menestystekijä.
  
  - Työsopimuslaki
  - Laki yhteistoiminnasta yrityksessä
  - Tapaturmavakuutuslaki
  - Työttömyysturvalaki
  - Työaikalaki
  - Työturvallisuuslaki
  - Työehtosopimus
  
  - Muut opettajan osoittama oppimateriaali (not translated)

  Planned learning activities and teaching methods

  Lähiopetus, harjoitustyöt (not translated)

  Assessment methods and criteria

  Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  31.08.2020 - 27.11.2020

  Enrollment date

  16.04.2020 - 07.09.2020

  • 5 credits

  Group(s)

  • AGRO17

  Teacher(s)

  Marja Salonen, Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin. (not translated)

• Human Resource Management YE00BS63-3003 18.01.2021-30.04.2021  5 credits  (MAGRO18, ...) +-
  Learning outcomes of the course

  Students can analyze management and understand various concepts and models and apply this knowledge to the work in the food sector. They can explain the entire sphere of duties of a supervisor involved and in significance of leadership in productive operations. Students will learn the basics of management and leadership and be familiar with the various areas of personnel management and will get readiness to act as a supervisor and as an employee.
  -The student is familiar with the system of Employment legislation and is able to apply in practice legislation concerning the rights and duties of the parties of employment relationship. - The student is able to form an opinion on essential contents of the Collective Agreements Act and on the Act on Co-operation within Undertakings. S/he is able to describe and retell legislation concerning social security of the employer.

  Course contents

  Basic concepts of management and organisations, wholeness of the superior work and field of the personnel management which includes among others, the supervisors tasks, good employee skills, management styles, acting as an employer and as a figurehead of the organisation, recruiting, orientation, development discussions, feedback, motivation, change management, organisational communication.
  - essential regulations of Employment Contracts Act, Collective Agreements Act and Act on Co-operation within Undertakings
  - main points of the social security of the employer

  Assessment criteria

  Satisfactory

  The student is able to name the concepts of work organization, and management. They recognize the leadership and the leadership of the whole management, as well as the importance of successful operations. They recognize the basic concepts of management and human resource management areas.
  The student is able to search the Finlex legislation related to the rights and obligations of the parties to the employment relationship. He is familiar with the collective agreement. The student has an idea of what type of legislation the employee's social security belongs.

  Good

  Students are able to look at the organization, management and work through various concept systems. He is able to interpret managerial and leadership of the entity, as well as the importance of successful operations management. He is familiar with the basic concepts of management and human resource management areas.
  Students are able to find and apply the rights and obligations of the parties related to practice on employment law provisions. He is able to act in accordance with the collective agreement. The student has an overall employee social security.

  Excellent

  Students are able to view and consider the organization, management and work through various concept systems. He can explain the leadership and the leadership of the whole, as well as the importance of successful operations management. He learns to know the basic concepts of management and human resource management areas.
  Students will find and be able to apply and related to the parties' practice of employment rights and obligations of the law provisions on. He is able to interpret the collective agreement and act in accordance with the collective agreement. The student is familiar with the outline laws on social security for employees.

  ---

  Name of lecturer(s)

  Marjo Latva-Kyyny

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Viitala Riitta: Henkilöstöjohtaminen. Strateginen kilpailutekijä.
  - Hyppänen Riitta: Esimiesosaaminen. Liiketoiminnan menestystekijä.
  
  - Työsopimuslaki
  - Laki yhteistoiminnasta yrityksessä
  - Tapaturmavakuutuslaki
  - Työttömyysturvalaki
  - Työaikalaki
  - Työturvallisuuslaki
  - Työehtosopimus
  
  - Muut opettajan osoittama oppimateriaali (not translated)

  Planned learning activities and teaching methods

  Lähiopetus, harjoitustyöt (not translated)

  Assessment methods and criteria

  Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  18.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 31.01.2021

  • 5 credits

  Group(s)

  • MAGRO18
  • MAGRO19

  Teacher(s)

  Marja Salonen, Marjo Latva-Kyyny

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin. (not translated)

• Human Resource Management YE00BS63-3004 24.08.2020-31.12.2020  5 credits  (MBIELI20, ...) +-
  Learning outcomes of the course

  Students can analyze management and understand various concepts and models and apply this knowledge to the work in the food sector. They can explain the entire sphere of duties of a supervisor involved and in significance of leadership in productive operations. Students will learn the basics of management and leadership and be familiar with the various areas of personnel management and will get readiness to act as a supervisor and as an employee.
  -The student is familiar with the system of Employment legislation and is able to apply in practice legislation concerning the rights and duties of the parties of employment relationship. - The student is able to form an opinion on essential contents of the Collective Agreements Act and on the Act on Co-operation within Undertakings. S/he is able to describe and retell legislation concerning social security of the employer.

  Course contents

  Basic concepts of management and organisations, wholeness of the superior work and field of the personnel management which includes among others, the supervisors tasks, good employee skills, management styles, acting as an employer and as a figurehead of the organisation, recruiting, orientation, development discussions, feedback, motivation, change management, organisational communication.
  - essential regulations of Employment Contracts Act, Collective Agreements Act and Act on Co-operation within Undertakings
  - main points of the social security of the employer

  Assessment criteria

  Satisfactory

  The student is able to name the concepts of work organization, and management. They recognize the leadership and the leadership of the whole management, as well as the importance of successful operations. They recognize the basic concepts of management and human resource management areas.
  The student is able to search the Finlex legislation related to the rights and obligations of the parties to the employment relationship. He is familiar with the collective agreement. The student has an idea of what type of legislation the employee's social security belongs.

  Good

  Students are able to look at the organization, management and work through various concept systems. He is able to interpret managerial and leadership of the entity, as well as the importance of successful operations management. He is familiar with the basic concepts of management and human resource management areas.
  Students are able to find and apply the rights and obligations of the parties related to practice on employment law provisions. He is able to act in accordance with the collective agreement. The student has an overall employee social security.

  Excellent

  Students are able to view and consider the organization, management and work through various concept systems. He can explain the leadership and the leadership of the whole, as well as the importance of successful operations management. He learns to know the basic concepts of management and human resource management areas.
  Students will find and be able to apply and related to the parties' practice of employment rights and obligations of the law provisions on. He is able to interpret the collective agreement and act in accordance with the collective agreement. The student is familiar with the outline laws on social security for employees.

  ---

  Name of lecturer(s)

  Nina Sillvan

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Viitala Riitta: Henkilöstöjohtaminen. Strateginen kilpailutekijä.
  - Hyppänen Riitta: Esimiesosaaminen. Liiketoiminnan menestystekijä.
  
  - Työsopimuslaki
  - Laki yhteistoiminnasta yrityksessä
  - Tapaturmavakuutuslaki
  - Työttömyysturvalaki
  - Työaikalaki
  - Työturvallisuuslaki
  - Työehtosopimus
  
  - Muut opettajan osoittama oppimateriaali (not translated)

  Planned learning activities and teaching methods

  Lähioetus, harjoitustyöt (not translated)

  Assessment methods and criteria

  Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 13.09.2020

  • 5 credits

  Group(s)

  • MBIELI20
  • MRESTO20

  Teacher(s)

  Nina Sillvan, Eija Putula-Hautala, Marja Salonen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin (not translated)

• Human Resource Management YE00BS63-3005 24.08.2020-31.12.2020  5 credits  (BIELI19, ...) +-
  Learning outcomes of the course

  Students can analyze management and understand various concepts and models and apply this knowledge to the work in the food sector. They can explain the entire sphere of duties of a supervisor involved and in significance of leadership in productive operations. Students will learn the basics of management and leadership and be familiar with the various areas of personnel management and will get readiness to act as a supervisor and as an employee.
  -The student is familiar with the system of Employment legislation and is able to apply in practice legislation concerning the rights and duties of the parties of employment relationship. - The student is able to form an opinion on essential contents of the Collective Agreements Act and on the Act on Co-operation within Undertakings. S/he is able to describe and retell legislation concerning social security of the employer.

  Course contents

  Basic concepts of management and organisations, wholeness of the superior work and field of the personnel management which includes among others, the supervisors tasks, good employee skills, management styles, acting as an employer and as a figurehead of the organisation, recruiting, orientation, development discussions, feedback, motivation, change management, organisational communication.
  - essential regulations of Employment Contracts Act, Collective Agreements Act and Act on Co-operation within Undertakings
  - main points of the social security of the employer

  Assessment criteria

  Satisfactory

  The student is able to name the concepts of work organization, and management. They recognize the leadership and the leadership of the whole management, as well as the importance of successful operations. They recognize the basic concepts of management and human resource management areas.
  The student is able to search the Finlex legislation related to the rights and obligations of the parties to the employment relationship. He is familiar with the collective agreement. The student has an idea of what type of legislation the employee's social security belongs.

  Good

  Students are able to look at the organization, management and work through various concept systems. He is able to interpret managerial and leadership of the entity, as well as the importance of successful operations management. He is familiar with the basic concepts of management and human resource management areas.
  Students are able to find and apply the rights and obligations of the parties related to practice on employment law provisions. He is able to act in accordance with the collective agreement. The student has an overall employee social security.

  Excellent

  Students are able to view and consider the organization, management and work through various concept systems. He can explain the leadership and the leadership of the whole, as well as the importance of successful operations management. He learns to know the basic concepts of management and human resource management areas.
  Students will find and be able to apply and related to the parties' practice of employment rights and obligations of the law provisions on. He is able to interpret the collective agreement and act in accordance with the collective agreement. The student is familiar with the outline laws on social security for employees.

  ---

  Name of lecturer(s)

  Nina Sillvan

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Viitala Riitta: Henkilöstöjohtaminen. Strateginen kilpailutekijä.
  - Hyppänen Riitta: Esimiesosaaminen. Liiketoiminnan menestystekijä.
  
  - Työsopimuslaki
  - Laki yhteistoiminnasta yrityksessä
  - Tapaturmavakuutuslaki
  - Työttömyysturvalaki
  - Työaikalaki
  - Työturvallisuuslaki
  - Työehtosopimus
  
  - Muut opettajan osoittama oppimateriaali (not translated)

  Planned learning activities and teaching methods

  Lähiopetus, harjoitutyöt (not translated)

  Assessment methods and criteria

  Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI19
  • RESTO19

  Teacher(s)

  Nina Sillvan, Marja Salonen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin (not translated)

• ICT Skills YPO4A3-3123 24.08.2020-31.12.2020  3 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  - The student is able to use the current office software, different online services and online learning environment.
  - The student is able to apply basic IT skills in new hardware and software environments

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - introduction to office software
  - word processing
  standard for written work in SeAMK
  document standard
  - spreadsheet calculation
  calculation models
  diagrams
  - presentation graphics
  content and structure of presentations
  presentation settings
  - use of online services
  cloud services
  video conferencing as a tool

  Assessment criteria

  Satisfactory

  Satisfactory (1-2)
  The student is able to identify different ways of using the most common office software and online services. The student knows the basic use of office software.

  Good

  Good (3-4)
  The student recognises different ways of using office software and online services and understands their operating principles and use as tools in his/her own work. The student knows how to use office software in different situations.

  Excellent

  Very good (5)
  The student recognises different ways of using office software and online services and understands their operating principles. The student is able to apply office software and online services in different situations independently and efficiently.

  ---

  Name of lecturer(s)

  Marja Erkkilä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Moodlessa jaettava materiaali (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus 85 % ja itsenäiset harjoitukset 15 % (not translated)

  Assessment methods and criteria

  Itsenäiset harjoitustehtävät Ilmoitetaan opintojakson alussa. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 20.09.2020

  • 3 credits

  Group(s)

  • RESTO20
  • BIELI20A
  • BIELI20
  • RESTO20A

  Teacher(s)

  Marja Erkkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  OT-testi (not translated)

  Exam schedule

  Opintojaksoon ei sisälly tenttiä. Itsenäiset tehtävät määrittävät opintojakson arvosanan. (not translated)

  Students use of time and load

  64 h, (kontaktiopetusta 34 h, itsenäistä työskentelyä 10 h) (not translated)

  Assessment criteria

  Opiskelija ei tunnista opintojaksolla käytettäviä työvälineohjelmien perusominaisuuksia. Hän ei suoriudu opintojakson tehtävistä lainkaan. (not translated)

  Satisfactory

  Opiskelija tuntee välttävästi opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä tyydyttävästi. (not translated)

  Good

  Opiskelija tuntee hyvin opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä hyvin. (not translated)

  Excellent

  Opiskelija osaa soveltaa opintojaksolla käytettäviä työvälineohjelmia erilaisiin ympäristöihin. Hän suoriutuu opintojakson tehtävistä erittäin hyvin. (not translated)

• ICT Skills YPO4A3-3125 24.08.2020-31.12.2020  3 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  - The student is able to use the current office software, different online services and online learning environment.
  - The student is able to apply basic IT skills in new hardware and software environments

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - introduction to office software
  - word processing
  standard for written work in SeAMK
  document standard
  - spreadsheet calculation
  calculation models
  diagrams
  - presentation graphics
  content and structure of presentations
  presentation settings
  - use of online services
  cloud services
  video conferencing as a tool

  Assessment criteria

  Satisfactory

  Satisfactory (1-2)
  The student is able to identify different ways of using the most common office software and online services. The student knows the basic use of office software.

  Good

  Good (3-4)
  The student recognises different ways of using office software and online services and understands their operating principles and use as tools in his/her own work. The student knows how to use office software in different situations.

  Excellent

  Very good (5)
  The student recognises different ways of using office software and online services and understands their operating principles. The student is able to apply office software and online services in different situations independently and efficiently.

  ---

  Name of lecturer(s)

  Marja Erkkilä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Moodlessa oleva materiaali. (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus 85 % ja itsenäiset harjoitukset 15 % (not translated)

  Assessment methods and criteria

  Itsenäiset harjoitustehtävät Ilmoitetaan opintojakson alussa. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 3 credits

  Group(s)

  • BIELI20B
  • RESTO20B

  Teacher(s)

  Marja Erkkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  OT-testi (not translated)

  Exam schedule

  Opintojaksoon ei sisälly tenttiä. Itsenäiset tehtävät määrittävät opintojakson arvosanan. (not translated)

  Students use of time and load

  64 h, (kontaktiopetusta 34 h, itsenäistä työskentelyä 10 h) (not translated)

  Assessment criteria

  Opiskelija ei tunnista opintojaksolla käytettäviä työvälineohjelmien perusominaisuuksia. Hän ei suoriudu opintojakson tehtävistä lainkaan. (not translated)

  Satisfactory

  Opiskelija tuntee välttävästi opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä tyydyttävästi. (not translated)

  Good

  Opiskelija tuntee hyvin opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä hyvin. (not translated)

  Excellent

  Opiskelija osaa soveltaa opintojaksolla käytettäviä työvälineohjelmia erilaisiin ympäristöihin. Hän suoriutuu opintojakson tehtävistä erittäin hyvin. (not translated)

• ICT Skills YPO4A3-3130 04.01.2021-06.06.2021  3 credits  (MBIELI21, ...) +-
  Learning outcomes of the course

  - The student is able to use the current office software, different online services and online learning environment.
  - The student is able to apply basic IT skills in new hardware and software environments

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - introduction to office software
  - word processing
  standard for written work in SeAMK
  document standard
  - spreadsheet calculation
  calculation models
  diagrams
  - presentation graphics
  content and structure of presentations
  presentation settings
  - use of online services
  cloud services
  video conferencing as a tool

  Assessment criteria

  Satisfactory

  Satisfactory (1-2)
  The student is able to identify different ways of using the most common office software and online services. The student knows the basic use of office software.

  Good

  Good (3-4)
  The student recognises different ways of using office software and online services and understands their operating principles and use as tools in his/her own work. The student knows how to use office software in different situations.

  Excellent

  Very good (5)
  The student recognises different ways of using office software and online services and understands their operating principles. The student is able to apply office software and online services in different situations independently and efficiently.

  ---

  Name of lecturer(s)

  Marja Erkkilä

  Mode of delivery

  34% Face-to-face, 66% Distance learning

  Recommended or required reading

  Moodlessa jaettava materiaali (not translated)

  Planned learning activities and teaching methods

  Kontaktiopetus 25 % ja itsenäiset harjoitukset 75 % (not translated)

  Assessment methods and criteria

  Itsenäiset harjoitustehtävät Ilmoitetaan opintojakson alussa. (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 06.06.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 3 credits

  Group(s)

  • MBIELI21
  • MRESTO21

  Teacher(s)

  Marja Erkkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

  Completion alternatives

  OT-testi (not translated)

  Exam schedule

  Opintojaksoon ei sisälly tenttiä. Itsenäiset tehtävät määrittävät opintojakson arvosanan. (not translated)

  Content periodicity

  64 h, (kontaktiopetusta 17 h, itsenäistä työskentelyä 47 h) (not translated)

  Assessment criteria

  Opiskelija ei tunnista opintojaksolla käytettäviä työvälineohjelmien perusominaisuuksia. Hän ei suoriudu opintojakson tehtävistä lainkaan. (not translated)

  Satisfactory

  Opiskelija tuntee välttävästi opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä tyydyttävästi. (not translated)

  Good

  Opiskelija tuntee hyvin opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä hyvin. (not translated)

  Excellent

  Opiskelija osaa soveltaa opintojaksolla käytettäviä työvälineohjelmia erilaisiin ympäristöihin. Hän suoriutuu opintojakson tehtävistä erittäin hyvin. (not translated)

• Industrial management 8B00BT49-3001 24.08.2020-18.10.2020  5 credits  (BIELI18) +-
  Learning outcomes of the course

  The student can explain the role of strategic management. The student can apply the principles of the cost and financial accounting. She/he can calculate the profitability of investments and be familiar with the funding. The student can identify the business risks and how to manage them. She/he knows the principles of the quality management.

  Prerequisites and co-requisites

  Business and entrepreneurship

  Course contents

  - strategic management
  - accounting
  - quality management

  Assessment criteria

  Satisfactory

  The student can explain the basic principles of strategic management, quality management and accounting. Student can describe these concepts satisfactorily, and are familiar with practical applications.

  Good

  The student has the basic command of the theoretical foundations of strategic management, quality management and accounting, and are able to describe them well. The student has the good command of the practical applications.

  Excellent

  The student can clearly describe theories of strategic management, quality management and accounting. She/he has the excellent command of practical applications of strategic management, quality management and accounting.

  ---

  Name of lecturer(s)

  Margit Närvä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Martinsuo, M., Mäkinen, S., Suomala, P. & Lyly-Yrjänäinen, J. 2016. Teollisuustalous kehittyvässä liiketoiminnassa (assigned parts)
  Haverila, M. J., Uusi-Rauva, E., Kouri, I. & Miettinen, A. 2009. Teollisuustalous (assigned parts)
  Articles
  Lecturer's material.

  Planned learning activities and teaching methods

  Lectures, assignments

  Assessment methods and criteria

  Activate participation
  Assignments
  Exam

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 18.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI18

  Teacher(s)

  Margit Närvä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies 35 h
  - of which autonomous studies 100 h

• Introduction to Project Work YPO2C3-3123 11.09.2020-31.12.2020  3 credits  (MBIELI20, ...) +-
  Learning outcomes of the course

  The student is able to
  - explain the character of project work and determine when the project work model is useful
  - present the basic knowledge and skills on the basis of which he/she can participate in project work and project planning
  - explain concepts connected with projects, content of a project plan, project time planing and supervising (life circle)
  - present tasks connected with the different phases of the project cycle

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - concepts and methods of project work
  - project phases and process
  - project plan (time, resource and cost planning)
  - project organisation and interest groups
  - changes, risks and problems in project work
  - project communication and reporting
  - concluding a project

  Assessment criteria

  Satisfactory

  1-2 :
  The student knows the main project management concepts and methods . He is able to make a project plan , and he has an understanding of the project implementation and management.

  Good

  3-4
  The student knows well the main project concepts and management techniques . He is able to do different kind of project plans , and he has a good understanding of the project implementation and management.

  Excellent

  5 :
  The student knows perfectly the main project concepts and methods. He is able to do different kind of project plans and analyze them. He a very good understanding of the project implementation and management and leadership.

  ---

  Name of lecturer(s)

  Nina Sillvan

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  11.09.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 13.09.2020

  • 3 credits

  Group(s)

  • MBIELI20
  • MRESTO20

  Teacher(s)

  Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Introduction to Project Work YPO2C3-3126 04.01.2021-02.05.2021  3 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  The student is able to
  - explain the character of project work and determine when the project work model is useful
  - present the basic knowledge and skills on the basis of which he/she can participate in project work and project planning
  - explain concepts connected with projects, content of a project plan, project time planing and supervising (life circle)
  - present tasks connected with the different phases of the project cycle

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - concepts and methods of project work
  - project phases and process
  - project plan (time, resource and cost planning)
  - project organisation and interest groups
  - changes, risks and problems in project work
  - project communication and reporting
  - concluding a project

  Assessment criteria

  Satisfactory

  1-2 :
  The student knows the main project management concepts and methods . He is able to make a project plan , and he has an understanding of the project implementation and management.

  Good

  3-4
  The student knows well the main project concepts and management techniques . He is able to do different kind of project plans , and he has a good understanding of the project implementation and management.

  Excellent

  5 :
  The student knows perfectly the main project concepts and methods. He is able to do different kind of project plans and analyze them. He a very good understanding of the project implementation and management and leadership.

  ---

  Name of lecturer(s)

  Nina Sillvan

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 02.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 3 credits

  Group(s)

  • BIELI20B
  • BIELI20A
  • BIELI20

  Teacher(s)

  Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Introduction to Research and Development YPO1C2-3115 04.01.2021-11.04.2021  2 credits  (BIELI19) +-
  Learning outcomes of the course

  The student is able to
  - identify differences in scientific and everyday thinking
  - define different approaches to research and basics concepts of research
  - present the stages of a research process and reporting (structure)
  - explain the importance of critical thinking in research and development work
  - give examples of the meaning of research ethics

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  - scientific and everyday thinking
  - general research ethics
  - central research methods
  - basic concepts and structure of research
  - states of research process and report
  - research&development approach to work

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Margit Närvä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Hirsjärvi, S., Remes, P. & Sajavaara, P. 2009. Tutki ja kirjoita. 15th edition. Helsinki: Tammi.
  - material provided by the teacher

  Planned learning activities and teaching methods

  Excercised in Moodle and lessons

  Assessment methods and criteria

  - Pass/fail
  Pass:
  The student demonstrates the competencies defined as the learning goals of the course and acceptably carries out the possible assignments related to the course.
  Fail:
  The student does not achieve the learning goals of the course and is not able to demonstrate their competencies.

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 11.04.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 2 credits

  Group(s)

  • BIELI19

  Teacher(s)

  Samu Palander

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  54 hours,
  independent excercises 47h

• Marketing planning and implementation in the food chain YE00BW57-3002 11.01.2021-30.04.2021  5 credits  (AGRO19A, ...) +-
  Learning outcomes of the course

  The student knows principles of marketing planning, implementation and measurement. Student understands the special characteristics of marketing in the food chain and is able to position a product or a service in the chain. During the course, students improve their skills in the marketing planning either in primary products, processed food or restaurant services.

  Prerequisites and co-requisites

  No prerequisites.

  Course contents

  - Consumer and business purchasing processes
  - The role of the customer segmentation in marketing
  - Marketing planning and implementation
  - Factors affecting pricing in different parts of the food chain
  - Marketing mix in B2B and B2C markets
  - Measurement and development of marketing
  - Advanced section (2 credits) in which the student chooses the marketing of either in primary products, processed food or restaurant services.

  Assessment criteria

  Satisfactory

  The student masters the key principles of marketing and know how to apply them to some extent in the food chain of products and services marketing.
  
  Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of the marketing

  Good

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen.

  Excellent

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen. The student is also able to build marketing product- and service packages creatively.

  Further information

  online-learning 1 point

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Bergström, S. & Leppänen, A. 2009 (tai uudempi). Yrityksen asiakasmarkkinointi. 13 uudistettu painos. Edita. Helsinki. Saatavissa myös e-kirjana.
  Kotler, Philip. Marketing Management 2006.
  Grönroos, Christian. Palveluiden johtaminen ja markkinointi

  Planned learning activities and teaching methods

  - Lectures, online-learning , exercises, book examination.
  - The course consists of lectures, studying alone or in the group by adapting practice learning material.
  - The studies also consist of doing the exercises which requires the utilisation of the literature of the field and case study companies. Students look for and create information in self-directed groups.

  Assessment methods and criteria

  The evaluation focuses on the student’s applied skills, as evidenced by satisfactorily performing the theory and concepts focusing on the written exam and the development of the exercises given in an acceptable manner.

  Language of instruction

  English

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO19A
  • AGRO19B

  Teacher(s)

  Ilkka Latomäki, Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Student has a possibility for employment integrated learning if he/she fulfills following prerequisites: Students works in a supervisory role and employer has a suitable project to offer for the course
  Student can carry out course tasks at Enterprise Team. For further information contact the Head of Enterprise Team
  Recognition of prior learning is possible with prior Higher Education Studies

  Students use of time and load

  Total study hours 135h
  Contact learning 24h
  Independent and group work 111h

• Marketing planning and implementation in the food chain YE00BS62-3003 11.09.2020-18.12.2020  5 credits  (MAGRO19) +-
  Learning outcomes of the course

  The students learn about the food chain of products and services marketing planning and implementation. Students will acquire basic knowledge of marketing planning and implementation, food-related perceptions and their use in marketing. During the course, students improve their skills in the planning of the marketing either in primary products, processed food or restaurant services.

  Prerequisites and co-requisites

  No prerequisites.

  Course contents

  - Elements of marketing
  - Markitingthinking
  - Marketing planning and implementation
  - Food-related images and their use in marketing
  - Advanced section (2 credits) in which the student chooses the marketing of either in primary products, processed food or restaurant services.

  Assessment criteria

  Satisfactory

  The student masters the key principles of marketing and know how to apply them to some extent in the food chain of products and services marketing.
  
  Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of the marketing

  Good

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen.

  Excellent

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen. The student is also able to build marketing product- and service packages creatively.

  Further information

  online-learning 1 point

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Bergström, S. & Leppänen, A. 2009 (tai uudempi). Yrityksen asiakasmarkkinointi. 13 uudistettu painos. Edita. Helsinki. Saatavissa myös e-kirjana.
  Kotler, Philip. Marketing Management 2006.
  Grönroos, Christian. Palveluiden johtaminen ja markkinointi

  Planned learning activities and teaching methods

  - Lectures, online-learning , exercises, book examination.
  - The course consists of lectures, studying alone or in the group by adapting practice learning material.
  - The studies also consist of doing the exercises which requires the utilisation of the literature of the field and case study companies. Students look for and create information in self-directed groups.

  Language of instruction

  Tuition in Finnish

  Timing

  11.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 14.09.2020

  • 5 credits

  Group(s)

  • MAGRO19

  Teacher(s)

  Ilkka Latomäki

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Student has a possibility for employment integrated learning if he/she fulfills following prerequisites: Students works in a supervisory role and employer has a suitable project to offer for the course
  Student can carry out course tasks at Enterprise Team. For further information contact the Head of Enterprise Team
  Recognition of prior learning is possible with prior Higher Education Studies

  Students use of time and load

  Total study hours 135h
  Lectures 12h (Remote connection and recording is made available after the session)
  Online lectures, independent assignment and group work 123h

• Marketing planning and implementation in the food chain YE00BW57-3004 19.10.2020-31.12.2020  5 credits  (IEPFF20F, ...) +-
  Learning outcomes of the course

  The student knows principles of marketing planning, implementation and measurement. Student understands the special characteristics of marketing in the food chain and is able to position a product or a service in the chain. During the course, students improve their skills in the marketing planning either in primary products, processed food or restaurant services.

  Prerequisites and co-requisites

  No prerequisites.

  Course contents

  - Consumer and business purchasing processes
  - The role of the customer segmentation in marketing
  - Marketing planning and implementation
  - Factors affecting pricing in different parts of the food chain
  - Marketing mix in B2B and B2C markets
  - Measurement and development of marketing
  - Advanced section (2 credits) in which the student chooses the marketing of either in primary products, processed food or restaurant services.

  Assessment criteria

  Satisfactory

  The student masters the key principles of marketing and know how to apply them to some extent in the food chain of products and services marketing.
  
  Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of the marketing

  Good

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen.

  Excellent

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen. The student is also able to build marketing product- and service packages creatively.

  Further information

  online-learning 1 point

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Bergström, S. & Leppänen, A. 2009 (tai uudempi). Yrityksen asiakasmarkkinointi. 13 uudistettu painos. Edita. Helsinki. Saatavissa myös e-kirjana.
  Kotler, Philip. Marketing Management 2006.
  Grönroos, Christian. Palveluiden johtaminen ja markkinointi

  Planned learning activities and teaching methods

  - Lectures, online-learning , exercises, book examination.
  - The course consists of lectures, studying alone or in the group by adapting practice learning material.
  - The studies also consist of doing the exercises which requires the utilisation of the literature of the field and case study companies. Students look for and create information in self-directed groups.

  Assessment methods and criteria

  The evaluation focuses on the student’s applied skills, as evidenced by satisfactorily performing the theory and concepts focusing on the written exam and the development of the exercises given in an acceptable manner.

  Language of instruction

  English

  Timing

  19.10.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 26.10.2020

  • 5 credits

  Group(s)

  • IEPFF20F
  • BIELI19
  • RESTO19

  Teacher(s)

  Ilkka Latomäki

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Student has a possibility for employment integrated learning if he/she fulfills following prerequisites: Students works in a supervisory role and employer has a suitable project to offer for the course
  Student can carry out course tasks at Enterprise Team. For further information contact the Head of Enterprise Team
  Recognition of prior learning is possible with prior Higher Education Studies

  Students use of time and load

  Total study hours 135h
  Contact learning 24h
  Independent and group work 111h

• Marketing planning and implementation in the food chain YE00BW57-3005 04.01.2021-31.05.2021  5 credits  (MBIELI20, ...) +-
  Learning outcomes of the course

  The student knows principles of marketing planning, implementation and measurement. Student understands the special characteristics of marketing in the food chain and is able to position a product or a service in the chain. During the course, students improve their skills in the marketing planning either in primary products, processed food or restaurant services.

  Prerequisites and co-requisites

  No prerequisites.

  Course contents

  - Consumer and business purchasing processes
  - The role of the customer segmentation in marketing
  - Marketing planning and implementation
  - Factors affecting pricing in different parts of the food chain
  - Marketing mix in B2B and B2C markets
  - Measurement and development of marketing
  - Advanced section (2 credits) in which the student chooses the marketing of either in primary products, processed food or restaurant services.

  Assessment criteria

  Satisfactory

  The student masters the key principles of marketing and know how to apply them to some extent in the food chain of products and services marketing.
  
  Satisfactory completion of the course requires that the student has written and reported all the given tasks successfully and satisfactorily completed a part examination which focuses on the general principles of the marketing

  Good

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen.

  Excellent

  The student masters the main principles of marketing and can adapt them to the sales and marketing of the products and services of advanced area he has chosen. The student is also able to build marketing product- and service packages creatively.

  Further information

  online-learning 1 point

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  20% Face-to-face, 80% Distance learning

  Recommended or required reading

  Bergström, S. & Leppänen, A. 2009 (tai uudempi). Yrityksen asiakasmarkkinointi. 13 uudistettu painos. Edita. Helsinki. Saatavissa myös e-kirjana.
  Kotler, Philip. Marketing Management 2006.
  Grönroos, Christian. Palveluiden johtaminen ja markkinoint

  Planned learning activities and teaching methods

  - Lectures, onlinelearning , exercises, book examination.
  - The course consists of lectures, studying alone or in the group by adapting practice learning material.
  - The studies also consist of doing the exercises which requires the utilisation of the literature of the field and case study companies. Students look for and create information in self-directed groups.

  Assessment methods and criteria

  The evaluation focuses on the student’s applied skills, as evidenced by satisfactorily performing the theory and concepts focusing on the written exam and the development of the exercises given in an acceptable manner.

  Language of instruction

  English

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • MBIELI20
  • MRESTO20

  Teacher(s)

  Ilkka Latomäki, Nina Sillvan

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  4 credits

  Evaluation scale

  1-5

  Completion alternatives

  Student has a possibility for employment integrated learning if he/she fulfills following prerequisites: Students works in a supervisory role and employer has a suitable project to offer for the course
  Student can carry out course tasks at Enterprise Team. For further information contact the Head of Enterprise Team
  Recognition of prior learning is possible with prior Higher Education Studies

  Students use of time and load

  Total study hours 135h
  Lectures 12h (Remote connection and recording is made available after the session)
  Online lectures, independent assignment and group work 123h

• Materials physics and laboratory works KC03FYSI12-3006 04.01.2021-31.05.2021  5 credits  (MBIELI20) +-
  Learning outcomes of the course

  Upon completion of the course, student will
  - be able to utilize the necessary concepts and units that are used in fluid mechanics
  - be able to utilize the necessary concepts and units that are used in describing the behavior of elastic materials
  - understand basic properties of soft materials
  - be able to classify the main physical properties of foods in the perspectives of food processes and of parcelled goods
  - be able to use the common tools and methods used in the research of technology
  - be able to identify restrictions of the basic experimental research tools
  - become familiar with the experimental data acquisition and are able to make controlled measurements
  - be able to process results and to evaluate measurement methods and reliability of the results
  - be able to analyze results with computer-assisted mathematical tools
  - be able to form a scientific report based on the received measurements and their analysis by using a word processing program
  - be able to build the relationship between theoretical knowledge and practical knowledge of physics
  - be able to evaluate his/her skills and apply his/her expertise in the subsequent advanced studies and real problems at work

  Prerequisites and co-requisites

  Mechanics and thermodynamics

  Course contents

  - Fluid mechanics
  - Elasticity
  - Physical properties of foodstuff and analysis method of the physical properties
  - Laboratory experiments from different areas of physics and technology

  Assessment criteria

  Satisfactory

  Theoretical topics:
  
  Satisfactory (1 ... 2): The student knows and understands to a satisfactory extent the basic concepts and methods of the topic, and is able to apply them to usual problems.
  
  
  Laboratory assignments:
  
  Satisfactory (1 ... 2): The student is able to make basic measurements in accordance with working instructions and work safely in the laboratory. The student is able to deal with measurement results and to present the results graphically using computer-aided tools. The student is able to assess the reliability of the measurements according to instructions. The student is able to present a short technical report of the results of the measurements.

  Good

  Good (3 ... 4): The student is familiar with the concepts and methods of the topic, 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.
  
  Laboratory assignments:
  
  
  Good (3 ... 4): The student is able to make different types of measurements in accordance with work instructions and work independently in the laboratory. The student is able to deal with the measurement results, and present the results graphically using computer-aided tools. The student is able to assess the reliability of measurements using different types of error estimation methods. The student is able to present the results in a logical and clear technical report.

  Excellent

  Excellent (5): The student is familiar with the concepts and methods of the topic, 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.
  
  Laboratory assignments:
  
  Excellent (5): The student works independently in the laboratory, and is able to make measurements based on instructions and develop the measurement methods. The student is able to evaluate the results using a wide range of computer-assisted tools, make reliable error estimates and draw conclusions from the results and error estimates. The student is able to present the results and conclusions in a logical and clear technical report.

  ---

  Name of lecturer(s)

  Pasi Junell

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Hautala, Peltonen: Insinöörin (AMK) Fysiikka osa I (Lahden Teho-Opetus Oy)
  Lecture notes
  Laboratory assignments

  Planned learning activities and teaching methods

  Lectures, online teaching and excersises

  Assessment methods and criteria

  Written course-end exam and laboratory reports

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • MBIELI20

  Teacher(s)

  Pasi Junell

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  No

  Work placement(s)

  No

  Exam schedule

  Will be announced later

  International connections

  No

  Students use of time and load

  Lectures, laboratory work and autonomous study. Overall student time use 135 h.

• Mathematical Communication KC03MAVIE02-3006 17.08.2020-31.12.2020  2 credits  (MBIELI20) +-
  Learning outcomes of the course

  The student
  - is able to change the textual problems using mathematics to solve in a format
  - is able to write mathematical expressions into the text
  - Is familiar with the SI unit system and the formation of units
  - Know how to use units of math problems and resolving clauses forming
  - Can lead to mathematical expressions
  - is able to write calculations and understandable solutions
  - Understand the mathematical models of natural phenomena

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  - The mathematical expressions and equations
  - Use of the Word equation editor
  - The SI system of units
  - Changing the mathematical problems to solve, but the shape
  - Presentation of solutions in writing
  - Mathematical modeling of natural phenomena

  Assessment criteria

  Satisfactory

  Satisfactory 1-2: After completing the course, students
  - Part of the basic concepts of mathematics
  - Be able to use simple mathematical models
  - Be able to write a computer to perform simple mathematical expressions

  Good

  Good 3-4: The student
  - Be able to write a computer complex mathematical expressions
  - Be able to write a simple problem in mathematical language,
  - Be able to present in writing a mathematical problem solving

  Excellent

  Excellent 5: The student
  - Understand the importance of mathematical models
  - Be able to independently produce mathematical text that contains notes, such as measurement reports, using suitable tools.

  ---

  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Material distributed by the lecturer.

  Planned learning activities and teaching methods

  - Lectures and assignments

  Assessment methods and criteria

  Grading will be announced during the course.

  Language of instruction

  Tuition in Finnish

  Timing

  17.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 2 credits

  Group(s)

  • MBIELI20

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  Passed/failed

  Completion alternatives

  Voidaan tehdä kokonaan verkko-opintoina. (not translated)

  Exam schedule

  Ei tenttiä. (not translated)

  Students use of time and load

  50 hours.

• Mathematical Communication KC03MAVIE02-3007 04.01.2021-02.05.2021  2 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  The student
  - is able to change the textual problems using mathematics to solve in a format
  - is able to write mathematical expressions into the text
  - Is familiar with the SI unit system and the formation of units
  - Know how to use units of math problems and resolving clauses forming
  - Can lead to mathematical expressions
  - is able to write calculations and understandable solutions
  - Understand the mathematical models of natural phenomena

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  - The mathematical expressions and equations
  - Use of the Word equation editor
  - The SI system of units
  - Changing the mathematical problems to solve, but the shape
  - Presentation of solutions in writing
  - Mathematical modeling of natural phenomena

  Assessment criteria

  Satisfactory

  Satisfactory 1-2: After completing the course, students
  - Part of the basic concepts of mathematics
  - Be able to use simple mathematical models
  - Be able to write a computer to perform simple mathematical expressions

  Good

  Good 3-4: The student
  - Be able to write a computer complex mathematical expressions
  - Be able to write a simple problem in mathematical language,
  - Be able to present in writing a mathematical problem solving

  Excellent

  Excellent 5: The student
  - Understand the importance of mathematical models
  - Be able to independently produce mathematical text that contains notes, such as measurement reports, using suitable tools.

  ---

  Name of lecturer(s)

  Sari Rimpelä

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Material distributed by the lecturer.

  Planned learning activities and teaching methods

  - Lectures and assignments

  Assessment methods and criteria

  Grading will be announced during the course.

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 02.05.2021

  Enrollment date

  16.04.2020 - 07.03.2021

  • 2 credits

  Group(s)

  • BIELI20B
  • BIELI20A
  • BIELI20

  Teacher(s)

  Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  Passed/failed

  Completion alternatives

  Voidaan tehdä kokonaan verkko-opintoina. (not translated)

  Exam schedule

  Ei tenttiä. (not translated)

  Students use of time and load

  50 hours.

• Meat technology 8B00BI36-3003 04.01.2021-11.04.2021  5 credits  (BIELI19) +-
  Learning outcomes of the course

  Students will be able to identify rawmaterials and the factors affecting the quality and use of meat and the more common production processes associated with meat products.

  Prerequisites and co-requisites

  Food safety and microbiology or
  Microbiology

  Course contents

  - Animal species used for slaughter
  - Slaughter
  - Structure and composition of muscles
  - Postmortem changes in meat
  - Production of meat products
  - Operations in meat industry

  Assessment criteria

  Satisfactory

  1-2: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions.

  Good

  3-4: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student is able to combine his knowledge with previous experiences in the subject.

  Excellent

  5: The student understands the basic concepts of raw materials, the basic steps of the production processes and methods, and is able to apply knowledge to the usual meat technological functions. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

  ---

  Name of lecturer(s)

  Matti-Pekka Pasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lecturer's material
  Toldrá, F. 2017. Lawrie's meat science. Eighth edition. Duxford, England: Woodhead Publishing. (e-book)

  Planned learning activities and teaching methods

  Lectures, tasks and pilot plant exercises

  Assessment methods and criteria

  Passed exam and practical works

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 11.04.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • BIELI19

  Small group(s)

  • Pienryhmä 1 (Size: 1. Open university: 0.)
  • Pienryhmä 2 (Size: 1. Open university: 0.)

  Teacher(s)

  Matti-Pekka Pasto

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  3 credits

  Evaluation scale

  1-5

  Completion alternatives

  Reported working life skills and a separate task

  Work placement(s)

  Possible factory visit

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 50 h
  - of which autonomous studies: 85 h

• Meat technology, process and quality 8B00BI39-3001 24.08.2020-31.10.2020  5 credits  (BIELI18, ...) +-
  Learning outcomes of the course

  Students will be know and be able to evaluate the manufacturing process and product quality involved in making meat products.

  Prerequisites and co-requisites

  Meat technology

  Course contents

  - Producing meat products
  - Meat processing
  - Meat product technology
  - Microbiology, shelf life and hygienia
  - Influencing product safety, quality and the properties of products

  Assessment criteria

  Satisfactory

  1-2: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality.

  Good

  3-4: The student understands meat technology concepts, raw materials, production processes and methods. In addition a student will be able to evaluate the microbiological quality. Student is able to combine his knowledge with previous experiences in the subject.

  Excellent

  5: The student understands meat analysis, use of additives, legislation and be able to apply them in meat industry operations. Student will be able to plan development phase the for the meat product. Student is able to combine his knowledge with previous experiences in the subject and has ability to create new meanings and innovation.

  ---

  Name of lecturer(s)

  Matti-Pekka Pasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lecturer's material. Articles
  Supplementary material; Lawrie’s meat science (2007)

  Planned learning activities and teaching methods

  - Lectures
  - Assignments (attendance compulsory)
  - Field trips (possible)

  Assessment methods and criteria

  Exam, portfolio and tasks

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI18
  • BIELI17

  Teacher(s)

  Matti-Pekka Pasto

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  4 credits

  Evaluation scale

  1-5

  Completion alternatives

  Working life competence reporting and book exam

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 50 h
  - of which autonomous studies: 85 h

• Mechanics and thermodynamics KC03FYSI11-3006 17.08.2020-18.12.2020  5 credits  (MBIELI20) +-
  Learning outcomes of the course

  Upon completion of the course, student will
  - be able to utilize the necessary concepts and units that are used in modeling mechanical phenomena
  - be able to utilize the necessary concepts and units that are used in modeling thermal and electrical phenomena
  - be able to analyze the motion of solid bodies
  - be able to analyze the thermodynamic properties of materials with equilibrium models
  - be able to recognize the importance of humidity in different applications and the factors effecting air humidity
  - be able to build and solve physical models that describe different mechanical phenomena
  - be able to interpret a physical model as an approximate description of the real world phenomenon
  - be able to evaluate his/her skills and apply his/her expertise in the subsequent advanced studies

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  - the basic laws of physics
  - mechanics
  - thermodynamics
  - electricity

  Assessment criteria

  Satisfactory

  Satisfactory (1 ... 2): The student knows and understands to a satisfactory extent the basic concepts and methods of the topic, and is able to apply them to usual problems.

  Good

  Good (3 ... 4): The student is familiar with the concepts and methods of the topic, 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.

  Excellent

  Excellent (5): The student is familiar with the concepts and methods of the topic, 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.

  ---

  Name of lecturer(s)

  Jukka Kauppila

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  17.08.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 14.09.2020

  • 5 credits

  Group(s)

  • MBIELI20

  Teacher(s)

  Eija Putula-Hautala, Anna Kirveslahti

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

• Mechanics and thermodynamics KC03FYSI11-3007 04.01.2021-02.05.2021  5 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  Upon completion of the course, student will
  - be able to utilize the necessary concepts and units that are used in modeling mechanical phenomena
  - be able to utilize the necessary concepts and units that are used in modeling thermal and electrical phenomena
  - be able to analyze the motion of solid bodies
  - be able to analyze the thermodynamic properties of materials with equilibrium models
  - be able to recognize the importance of humidity in different applications and the factors effecting air humidity
  - be able to build and solve physical models that describe different mechanical phenomena
  - be able to interpret a physical model as an approximate description of the real world phenomenon
  - be able to evaluate his/her skills and apply his/her expertise in the subsequent advanced studies

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  - the basic laws of physics
  - mechanics
  - thermodynamics
  - electricity

  Assessment criteria

  Satisfactory

  Satisfactory (1 ... 2): The student knows and understands to a satisfactory extent the basic concepts and methods of the topic, and is able to apply them to usual problems.

  Good

  Good (3 ... 4): The student is familiar with the concepts and methods of the topic, 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.

  Excellent

  Excellent (5): The student is familiar with the concepts and methods of the topic, 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.

  ---

  Name of lecturer(s)

  Jukka Kauppila

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Hautala, Peltonen: Insinöörin (AMK) Fysiikka osa I (Lahden Teho-Opetus Oy), Lecture notes

  Planned learning activities and teaching methods

  Lectures, assignments, seminar work in groups.

  Assessment methods and criteria

  Examinations and approved assignments and seminar works

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 02.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • BIELI20B
  • BIELI20A
  • BIELI20

  Teacher(s)

  Pasi Junell

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  No

  Work placement(s)

  No

  Exam schedule

  Will be announced later

  International connections

  No

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 60 h
  - of which autonomous studies: 75 h

• Microbiology 8B00CG71-3004 30.09.2020-09.12.2020  5 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  Students will be able introduce knowledge of various types of microbes in food sector and their living conditions. They will also become familiar with the concepts associated with microbiology. Students are aware of the principles of haccp.

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  - Microbes, morphology and reproduction, growth curves, specific growth rate, living conditions and prevention of growth
  - Bacteria, yeast, fungi, moulds, algae, microbes and viruses
  - Common bacteria causing food spoilage
  - Microbes used in food production
  - Hygiene and sterilisation
  - HACCP
  - Aseptic work
  - Microbe cultivation
  - Dilution

  Assessment criteria

  Satisfactory

  The students understand in satisfactory degree microbiology basic concepts and methods, and is able to apply them to the usual problems. In addition, students will be able to act in accordance with work instructions and work safely in the laboratory.

  Good

  The student is familiar with the basic concepts of microbiology and methods, and is able to apply them to different types of problems. In addition, students will be able to act in accordance with work instructions and work safely in the laboratory and is able to present the results clearly. Student is able to combine his knowledge with previous experiences in the subject.

  Excellent

  The student knows microbiology concepts and methods excellently, and is able to apply them to a variety of different types of questions and problems. In addition, students will be able to act in accordance with work instructions and work safely in the laboratory and is able to present the results clearly, and to present the conclusions. The student has demonstrated the ability to create new meanings and to show innovation in applying what they have learned.

  ---

  Name of lecturer(s)

  Merja Kyntäjä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lecturing material
  Book:
  Sojakka, K. & Välimäki, M.-L., 2011. Ammatillinen Mikrobiologia, Juvenes Print: Tampere, 306 p. ISBN 978-952-13-4723-8. (2nd edition published in 2020)
  Article: Björkroth, J. 2009. Elintarvikkeille ominaiset pilaajamikrobit. Duodecim, 125: 659-666.
  
  Background material for presentations e.g.:
  Wirtanen, G. 2017. Biofilm formation on process surfaces. Renhetsteknik 46:1, 20-21.
  Wirtanen, G. 2017. Prevention and control of biofilm formation. Renhetsteknik 46:2, 7-11.
  Wirtanen, G. 2017. Common pathogens in biofilms. Renhetsteknik 46:3, 6-11.
  Hallanvuo, S. & Johansson, T. 2010. Elintarvikkeiden mikrobiologiset vaarat. Eviran julkaisuja 1/2010. Multiprint Oy: Vantaa, 204 s.

  Planned learning activities and teaching methods

  Lectures, making a presentation and critical review of another presentation in teams, laboratory exercises in pairs

  Assessment methods and criteria

  The prerequisite for participating in the written exam is successful completion of the own presentation and critical review of another team's presentation as well as laboratory exercises including reporting.
  The course grade is based on the result in the written exam.

  Language of instruction

  Tuition in Finnish

  Timing

  30.09.2020 - 09.12.2020

  Enrollment date

  16.04.2020 - 28.09.2020

  • 5 credits

  Group(s)

  • BIELI20B
  • BIELI20A
  • BIELI20

  Teacher(s)

  Merja Kyntäjä, Gun Wirtanen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Own presentation and critical reviewing of another presentation as team work and laboratory work in pairs.
  Completing the above mentioned tasks the student can take part in the written exam.

  Work placement(s)

  -

  Exam schedule

  Written exam on Wednesday 9th of December 2020.
  Re-exams will be held on general exam dates during spring of 2021.

  International connections

  -

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 60 h (theory 36 h ja laboratory work 24 h)
  - of which autonomous studies: 75 h

  Assessment criteria

  The student does not know the basic concepts and methods in microbiology. He/she is not able to follow the instructions and work safely in the laboratory. Another reason for the student not being approved is that he/she has not completed the above mentioned group and pair work.

  Satisfactory

  The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.

  Good

  The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.

  Excellent

  The student is very familiar with the concepts and methods in microbiology and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.

• Microbiology 8B00CG71-3005 15.02.2021-31.05.2021  5 credits  (ELIKE21, ...) +-
  Learning outcomes of the course

  Students will be able introduce knowledge of various types of microbes in food sector and their living conditions. They will also become familiar with the concepts associated with microbiology. Students are aware of the principles of haccp.

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  - Microbes, morphology and reproduction, growth curves, specific growth rate, living conditions and prevention of growth
  - Bacteria, yeast, fungi, moulds, algae, microbes and viruses
  - Common bacteria causing food spoilage
  - Microbes used in food production
  - Hygiene and sterilisation
  - HACCP
  - Aseptic work
  - Microbe cultivation
  - Dilution

  Assessment criteria

  Satisfactory

  The students understand in satisfactory degree microbiology basic concepts and methods, and is able to apply them to the usual problems. In addition, students will be able to act in accordance with work instructions and work safely in the laboratory.

  Good

  The student is familiar with the basic concepts of microbiology and methods, and is able to apply them to different types of problems. In addition, students will be able to act in accordance with work instructions and work safely in the laboratory and is able to present the results clearly. Student is able to combine his knowledge with previous experiences in the subject.

  Excellent

  The student knows microbiology concepts and methods excellently, and is able to apply them to a variety of different types of questions and problems. In addition, students will be able to act in accordance with work instructions and work safely in the laboratory and is able to present the results clearly, and to present the conclusions. The student has demonstrated the ability to create new meanings and to show innovation in applying what they have learned.

  ---

  Name of lecturer(s)

  Merja Kyntäjä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lecturing material
  Book: Sojakka, K. & Välimäki, M.-L., 2011. Ammatillinen Mikrobiologia, Juvenes Print: Tampere, 306 p. ISBN 978-952-13-4723-8. (2nd ed. published in 2020)
  Article: Björkroth, J. 2009. Elintarvikkeille ominaiset pilaajamikrobit. Duodecim, 125: 659-666.
  
  and literature based on links on the course page in Moodle.
  
  Background material for the presentation e.g.
  Wirtanen, G. 2017. Biofilm formation on process surfaces. Renhetsteknik 46:1, 20-21.
  Wirtanen, G. 2017. Prevention and control of biofilm formation. Renhetsteknik 46:2, 7-11.
  Wirtanen, G. 2017. Common pathogens in biofilms. Renhetsteknik 46:3, 6-11.
  Hallanvuo, S. & Johansson, T. 2010. Elintarvikkeiden mikrobiologiset vaarat. Eviran julkaisuja 1/2010. Multiprint Oy: Vantaa, 204
  
  + literature searches (library specialist is giving guidance in the beginning of the course)

  Planned learning activities and teaching methods

  Lectures, laboratory training and presentation (pathogen/spoilage bacterium) prepared in a student group.

  Assessment methods and criteria

  Exam (60%) and written reports of laboratory exercises (40%).
  Furthermore, the student must participate actively in the preparation and presentation of an approved group work and perform the laboratory exercises (approved).

  Language of instruction

  Tuition in Finnish

  Timing

  15.02.2021 - 31.05.2021

  Enrollment date

  16.09.2020 - 15.02.2021

  • 5 credits

  Group(s)

  • ELIKE21
  • MBIELI21

  Small group(s)

  • Ryhmä Seinäjoki (Size: 16. Open university: 0.)
  • Ryhmä Pitkämatka (Size: 16. Open university: 0.)
  • Ryhmä ELIKE (Size: 16. Open university: 0.)

  Teacher(s)

  Merja Kyntäjä, Gun Wirtanen

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  2 credits

  Evaluation scale

  1-5

  Completion alternatives

  Active participation in the preparation of a presentation (performed together with other students) and written reports on laboratory work (performed in pairs).
  By completing the above mentioned tasks the student can take part in the exam.

  Exam schedule

  Written exam on Saturday 22nd of May 2021.

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 36 h
  - of which autonomous studies: 99 h

  Assessment criteria

  The student does not know the basic concepts and methods in microbiology. He/she is not able to follow the instructions and work safely in the laboratory. Another reason for the student not being approved is that he/she has not completed the above mentioned laboratory work and submitted the agreed report(s) with the grade approved.

  Satisfactory

  The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.

  Good

  The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.
  C

  Excellent

  The student is very familiar with the concepts and methods in microbiology and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.

• Packaging Technology and Legislation KC03PTLS05-3008 08.03.2021-02.05.2021  5 credits  (BIELI20B, ...) +-
  Learning outcomes of the course

  Upon completion of the course students will
  -be familiar with various packaging materials and techniques, as well as, be able to compare these
  -be able to apply methods for designing packaging.
  -learn the more important legislation pertaining to the food industry, they can find and know how to use collections of laws, decrees and instructions.

  Prerequisites and co-requisites

  Microbiology

  Course contents

  - significance of packing
  - packaging materials and methods
  - selection of packaging materials and methods
  - feeding and dosing equipment
  - conveyors
  - labeling
  - packaging and the environment
  - legislation and regulation in food industry

  Assessment criteria

  Satisfactory

  1-2: The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems. Student will be able to obtain information on food legislation.

  Good

  3-4: The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject. Student will be able to obtain information on food legislation extensive.

  Excellent

  5: The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned. Student will be able to obtain information on food legislation extensive.

  ---

  Name of lecturer(s)

  Matti-Pekka Pasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Järvi-Kääriäinen T. and Ollila M. 2007. Toimiva pakkaus. Helsinki: Pakkausteknologia - PTR ry
  Lecturer's material.
  - Hannu Korkeala (toim.): Elintarvikehygienia ympäristöhygienia, elintarvike- ja ympäristötoksikologia
  - Finlex, Ruokavirasto.

  Planned learning activities and teaching methods

  Lectures, assignments and tasks

  Assessment methods and criteria

  Final exam and assigments

  Language of instruction

  Tuition in Finnish

  Timing

  08.03.2021 - 02.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 5 credits

  Group(s)

  • BIELI20B
  • BIELI20A
  • BIELI20

  Teacher(s)

  Matti-Pekka Pasto

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  2 credits

  Evaluation scale

  1-5

  Completion alternatives

  Reported working life skills and a separate task

  Work placement(s)

  None

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 50 h
  - of which autonomous studies: 85 h

• Packaging Technology and Legislation KC03PTLS05-3009 11.01.2021-31.05.2021  5 credits  (ELIKE21, ...) +-
  Learning outcomes of the course

  Upon completion of the course students will
  -be familiar with various packaging materials and techniques, as well as, be able to compare these
  -be able to apply methods for designing packaging.
  -learn the more important legislation pertaining to the food industry, they can find and know how to use collections of laws, decrees and instructions.

  Prerequisites and co-requisites

  Microbiology

  Course contents

  - significance of packing
  - packaging materials and methods
  - selection of packaging materials and methods
  - feeding and dosing equipment
  - conveyors
  - labeling
  - packaging and the environment
  - legislation and regulation in food industry

  Assessment criteria

  Satisfactory

  1-2: The student understands the basic concepts in food packaging, materials, equipment and methods, and is able to apply them to the usual problems. Student will be able to obtain information on food legislation.

  Good

  3-4: The student has a good understanding in food packaging with the basic concepts, materials, equipment and methods, and is able to apply them to different types of problems. The student is able to combine their knowledge with previous experiences in the subject. Student will be able to obtain information on food legislation extensive.

  Excellent

  5: The student has an excellent understanding in food packaging concepts, materials, equipment and methods, and is able to apply them to a variety of different types of questions and problems. The student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned. Student will be able to obtain information on food legislation extensive.

  ---

  Name of lecturer(s)

  Matti-Pekka Pasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - Järvi-Kääriäinen T. and Ollila M. 2007. Toimiva pakkaus. Helsinki: Pakkausteknologia - PTR ry
  - Lecturer's material.
  - Hannu Korkeala (toim.): Elintarvikehygienia ympäristöhygienia, elintarvike- ja ympäristötoksikologia
  - Finlex, Ruokavirasto.

  Planned learning activities and teaching methods

  Lectures, assignments and tasks

  Assessment methods and criteria

  Final exam and assigments

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 07.02.2021

  • 5 credits

  Group(s)

  • ELIKE21
  • MBIELI20

  Small group(s)

  • Ryhmä Seinäjoki (Size: 16. Open university: 0.)
  • Ryhmä Pitkämatka (Size: 16. Open university: 0.)
  • Ryhmä ELIKE (Size: 16. Open university: 0.)

  Teacher(s)

  Matti-Pekka Pasto

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  2 credits

  Evaluation scale

  1-5

  Completion alternatives

  Reported working life skills and a separate task

  Work placement(s)

  None

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 50 h
  - of which autonomous studies: 85 h

• Physics 2 KC03FYSI12-3005 24.08.2020-31.12.2020  5 credits  (BIELI19) +-
  Learning outcomes of the course

  Upon completion of the course, student will
  - be able to utilize the necessary concepts and units that are used in fluid mechanics
  - be able to utilize the necessary concepts and units that are used in describing the behavior of elastic materials
  - understand basic properties of soft materials
  - be able to classify the main physical properties of foods in the perspectives of food processes and of parcelled goods
  - be able to use the common tools and methods used in the research of technology
  - be able to identify restrictions of the basic experimental research tools
  - become familiar with the experimental data acquisition and are able to make controlled measurements
  - be able to process results and to evaluate measurement methods and reliability of the results
  - be able to analyze results with computer-assisted mathematical tools
  - be able to form a scientific report based on the received measurements and their analysis by using a word processing program
  - be able to build the relationship between theoretical knowledge and practical knowledge of physics
  - be able to evaluate his/her skills and apply his/her expertise in the subsequent advanced studies and real problems at work

  Prerequisites and co-requisites

  Mechanics and thermodynamics

  Course contents

  - Fluid mechanics
  - Elasticity
  - Physical properties of foodstuff and analysis method of the physical properties
  - Laboratory experiments from different areas of physics and technology

  Assessment criteria

  Satisfactory

  Theoretical topics:
  
  Satisfactory (1 ... 2): The student knows and understands to a satisfactory extent the basic concepts and methods of the topic, and is able to apply them to usual problems.
  
  
  Laboratory assignments:
  
  Satisfactory (1 ... 2): The student is able to make basic measurements in accordance with working instructions and work safely in the laboratory. The student is able to deal with measurement results and to present the results graphically using computer-aided tools. The student is able to assess the reliability of the measurements according to instructions. The student is able to present a short technical report of the results of the measurements.

  Good

  Good (3 ... 4): The student is familiar with the concepts and methods of the topic, 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.
  
  Laboratory assignments:
  
  
  Good (3 ... 4): The student is able to make different types of measurements in accordance with work instructions and work independently in the laboratory. The student is able to deal with the measurement results, and present the results graphically using computer-aided tools. The student is able to assess the reliability of measurements using different types of error estimation methods. The student is able to present the results in a logical and clear technical report.

  Excellent

  Excellent (5): The student is familiar with the concepts and methods of the topic, 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.
  
  Laboratory assignments:
  
  Excellent (5): The student works independently in the laboratory, and is able to make measurements based on instructions and develop the measurement methods. The student is able to evaluate the results using a wide range of computer-assisted tools, make reliable error estimates and draw conclusions from the results and error estimates. The student is able to present the results and conclusions in a logical and clear technical report.

  ---

  Name of lecturer(s)

  Pasi Junell

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Hautala, Peltonen: Insinöörin (AMK) Fysiikka osa I (Lahden Teho-Opetus Oy)
  Lecture notes
  Laboratory assignments

  Planned learning activities and teaching methods

  Lectures, online teaching and excersises

  Assessment methods and criteria

  Written course-end exam and laboratory reports

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI19

  Teacher(s)

  Pasi Junell

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  No

  Work placement(s)

  No

  Exam schedule

  Will be announced later

  International connections

  No

  Students use of time and load

  Lectures 30 h, laboratory work 30 h and autonomous study 71 h

• Practical training 8B00BI31-3003 24.08.2020-31.07.2021  30 credits  (BIELI18) +-
  Learning outcomes of the course

  The aim of the practical training is to deepen the knowledge and skills of the student's fields of specialization and to get to know the requirements of the working life. Students are able to view and reflectively their own progress in the professional interest and as a member of the working community. Doing the practical training either completely or in part abroad is recommended.

  Prerequisites and co-requisites

  Introduction to Project Work
  Microbiology or Food microbiology and process hygiene

  Course contents

  Choosing a place of training according to one's career plans. Training plan (content and duties), approved by the training supervisor. Duties: managing, consultation, marketing, product development, etc. Report about training and seminar

  ---

  Name of lecturer(s)

  Matti-Pekka Pasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Hatu and moodle -guide

  Planned learning activities and teaching methods

  Working as a member of work community and portfolio

  Assessment methods and criteria

  Reports, (seminar) and employer's assessment

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.07.2021

  Enrollment date

  16.04.2020 - 14.09.2020

  • 30 credits

  Group(s)

  • BIELI18

  Teacher(s)

  Matti-Pekka Pasto

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  30 credits

  Work placement(s)

  Practical Training

  International connections

  Exercise can be done abroad

  Students use of time and load

  810 h, 5 month

• Prepared food technology 8B00BS82-3001 19.10.2020-20.12.2020  5 credits  (BIELI18, ...) +-
  Learning outcomes of the course

  Upon completion of the course, the student will
  - be familiar with the special features of processed foods, such as processing, safety, and quality properties
  - be able to develop a prepared convenience food processes.

  Prerequisites and co-requisites

  Meat technology

  Course contents

  Processing, safety and nutritional properties of processed convenience foods

  Assessment criteria

  Satisfactory

  1-2: The student understands the basic concepts of ready to eat meal technology.

  Good

  3-4: The student understands the basic concepts of ready to eat meal technology. Student is able to combine his knowledge with previous experiences in the subject.

  Excellent

  5: The student understands the basic concepts of ready to eat meal technology. Student has demonstrated the ability to create new meanings and to show innovation in applying what he has learned.

  ---

  Name of lecturer(s)

  Matti-Pekka Pasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lecturer's material.

  Planned learning activities and teaching methods

  - Assignments
  - Group work
  - Lectures
  - Wisit trips (possible)

  Assessment methods and criteria

  Final exam, portfolio, pilot plant exercises and report

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 20.12.2020

  Enrollment date

  16.04.2020 - 26.10.2020

  • 5 credits

  Group(s)

  • BIELI18
  • BIELI17

  Teacher(s)

  Matti-Pekka Pasto

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  3 credits

  Evaluation scale

  1-5

  Completion alternatives

  Reported working life skills and a separate task

  Students use of time and load

  Total work load of the course: 135 h
  - of which scheduled studies: 50 h
  - of which autonomous studies: 85 h

• Project studies in food technology 8B00BS97-3002 04.01.2021-31.07.2021  10 credits  (BIELI19) +-
  Learning outcomes of the course

  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.

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  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.

  Assessment criteria

  Satisfactory

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

  Good

  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.

  Excellent

  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.

  ---

  Name of lecturer(s)

  Matti-Pekka Pasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  To be announced at the beginning of the course
  Material distributed by the lecturer

  Planned learning activities and teaching methods

  Students complete their studies individually or in groups in projects offered by businesses, school or organisations.

  Assessment methods and criteria

  - Approved project work
  - Project reports
  - (Seminar )
  - Self-assessment
  - The estimate depends on the project.

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.07.2021

  Enrollment date

  16.04.2020 - 12.04.2021

  • 10 credits

  Group(s)

  • BIELI19

  Teacher(s)

  Jarmo Alarinta, Merja Kyntäjä, Matti-Pekka Pasto, Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  10 credits

  Evaluation scale

  1-5

  Students use of time and load

  Total work load of the course: 27 h/ects
  - of which scheduled studies: 0-7 h/ects
  - of which autonomous studies: 20-27 h/ects

• Project studies in meat and prepared food technology 8B00BS98-3002 04.01.2021-31.07.2021  10 credits  (BIELI19) +-
  Learning outcomes of the course

  Upon completion of the course, the student will
  - understand and be able to evaluate the demands associated with the duties of an food engineer
  - be able to apply previously learned knowledge and skills to independent problem-solving situations and acquiring new information
  - be able to apply what they have learned in working life
  
  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.

  Prerequisites and co-requisites

  Meat technology
  Microbiology or Food safety and microbiology

  Course contents

  Students will engage in practical work in the school projects and/or company projects. They are required to attend a seminar about the project in which they participated. Students will be given tasks at the beginning of the course that are associated with the meat and prepared food processing industry.

  Assessment criteria

  Satisfactory

  1-2: The student has successfully completed the tasks. Student understands basic concepts and methods.

  Good

  3-4: The student has successfully completed the tasks. Student knows the related basic concepts and methods well. Student is able to exploit learned in the subject.

  Excellent

  5: The student has successfully completed the tasks and actively participated in the course. The student knows the related basic concepts and methods well. Student has demonstrated the ability to create new meanings and ideas and applying what he has learned.

  ---

  Name of lecturer(s)

  Matti-Pekka Pasto

  Mode of delivery

  Face-to-face

  Recommended or required reading

  To be announced at the beginning of the course
  Material distributed by the lecturer

  Planned learning activities and teaching methods

  Students complete their studies individually or in groups in projects offered by businesses, school or organisations.

  Assessment methods and criteria

  - Approved project work
  - Project reports
  - (Seminar )
  - Self-assessment
  - The estimate depends on the project.

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.07.2021

  Enrollment date

  16.04.2020 - 14.01.2021

  • 10 credits

  Group(s)

  • BIELI19

  Teacher(s)

  Jarmo Alarinta, Merja Kyntäjä, Matti-Pekka Pasto, Sarita Ventelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  R&D proportion

  10 credits

  Evaluation scale

  1-5

  Students use of time and load

  Total work load of the course: 27 h/ects
  - of which scheduled studies: 0-7 h/ects
  - of which autonomous studies: 20-27 h/ects

• Research and Development Work 8B00BI29-3002 24.08.2020-31.12.2020  3 credits  (BIELI18) +-
  Learning outcomes of the course

  Student will be able to define and implement different concepts of research and various research methods. Student can independently utilise different opportunities of information retrieval in his/her own field and is able to critically evaluate different information. Student has basic knowledge of statistical analysis and is able to carry out a statistical research including research plan, implementing and reporting. He is also able to evaluate the results of the work and the whole process. Student can take into consideration the ethics of the research work. Student knows the conventions of academic writing and is able to draw up a research report which meets the demands of the style and the structure. Student has skills for producing thesis.

  Prerequisites and co-requisites

  Introduction to Research and Development
  Introduction to Project Work

  Course contents

  - implementation of basic research concepts and methods
  - web search, databases and information sources of the field
  - evaluation and developing of the information retrieval, evaluation and use of the information
  - basics of statistical mathematics and statistics
  - compilation of statistical research project

  ---

  Name of lecturer(s)

  Margit Närvä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Hirsjärvi, S., Remes, P. & Sajavaara, P. 2009. Tutki ja kirjoita. 15. uud. p. Helsinki: Tammi.

  Planned learning activities and teaching methods

  Lectures
  Asignments

  Assessment methods and criteria

  Aktiivinen osallistuminen lähiopetukseen
  Harjoitukset (not translated)

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 3 credits

  Group(s)

  • BIELI18

  Teacher(s)

  Anu Latva-Reinikka, Margit Närvä, Sari Rimpelä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Opiskelijan työmäärä yhteensä 80h, josta
  -ohjattua opetusta 33 h
  - itsenäistä opiskelua (not translated)

• SeAMK Food Challenge (2-3ect) 9A00CN28-3001 11.01.2021-21.03.2021  3 credits +-
  Learning outcomes of the course

  Student is able to recognize and analyze the business possibilities related to the food value chain. The student is able to interpret current factors which affect operation and possibilities of the future. The student produces independently or in teams an idea description which meets the criteria of the competition. The student is able to develop and justify the idea with the following criteria:
  - Uniqueness and added value of the idea
  - Market opportunities or demand
  - Target group, customers
  - Features of the service/product
  - Business and risks
  - Know-how needed to put the idea into practice
  - Sustainability

  Prerequisites and co-requisites

  : No previous studies are required.

  Course contents

  Fully online course. The student considers the online material (sustainable food solutions, megatrends, developing business idea) and produces their own idea to a description that meets the competition criteria. This can be done independently or in student teams. The learning tasks of the course form the idea description to the competition. (It is also possible to take the course without participating the competition.)

  Further information

  Food Business Challenge is a national competition for students in Finland, organized by Seinäjoki University of Applied Sciences, School of Food and Agriculture. The competition searches new business ideas for the food sector. Theme of the competition is sustainable food solutions. In the competition there are money prizes. Participation is possible individually or in teams.

  ---

  Mode of delivery

  34% Face-to-face, 66% Distance learning

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 21.03.2021

  Enrollment date

  16.11.2020 - 28.02.2021

  • 3 credits

  Teacher(s)

  Soila Huhtaluhta

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  R&D proportion

  2 credits

  Virtual proportion

  2 credits

  Evaluation scale

  1-5

• Structure of Food Chain YE00BI08-3014 25.01.2021-18.04.2021  5 credits  (AGRO20B, ...) +-
  Learning outcomes of the course

  The student knows the origin and history of food, from primary production to the consumer, as well as each step of the main processes in such a way that he is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes, and thus be able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Students identify changes in the food chain in action in recent years and understand the importance of change in the future

  Course contents

  -the main crops of Finnish agricultural production and the use of food as well as quality factors
  -animal husbandry: the main products and fodders, as well as the main product quality factors
  -most significant global food raw materials and product features
  -basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
  -basic food processing methods and the importance of the quality elements of food service production
  -the main dimensions of the chemical, biological and microbiological quality which are common for the whole food chain
  -main actors working in the food chain

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  The literature and other material will be researched by the particular group

  Planned learning activities and teaching methods

  Lectures
  Workshops
  Group work
  Online Material

  Assessment methods and criteria

  According to the activity of the student group and the quality of the group work

  Language of instruction

  Tuition in Finnish

  Timing

  25.01.2021 - 18.04.2021

  Enrollment date

  16.04.2020 - 04.02.2021

  • 5 credits

  Group(s)

  • AGRO20B
  • BIELI20B
  • RESTO20B

  Teacher(s)

  Samu Palander, Anu Latva-Reinikka, Ilkka Latomäki, Leena Arjanne, Merja Kyntäjä, Marjo Latva-Kyyny

  Further information for students

  Work shops and seminar are obligatory

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  The work load of the study is,
  -26 h lectures
  -10 h workshops
  -4 h seminar
  -94 h group work

• Structure of Food Chain YE00BI08-3015 25.01.2021-01.04.2021  5 credits  (AGRO20A, ...) +-
  Learning outcomes of the course

  The student knows the origin and history of food, from primary production to the consumer, as well as each step of the main processes in such a way that he is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes, and thus be able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Students identify changes in the food chain in action in recent years and understand the importance of change in the future

  Course contents

  -the main crops of Finnish agricultural production and the use of food as well as quality factors
  -animal husbandry: the main products and fodders, as well as the main product quality factors
  -most significant global food raw materials and product features
  -basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
  -basic food processing methods and the importance of the quality elements of food service production
  -the main dimensions of the chemical, biological and microbiological quality which are common for the whole food chain
  -main actors working in the food chain

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  The literature and other material will be researched by the particular group

  Planned learning activities and teaching methods

  Lectures
  Workshops
  Group work
  Online Material

  Assessment methods and criteria

  According to the activity of the student group and the quality of the group work

  Language of instruction

  Tuition in Finnish

  Timing

  25.01.2021 - 01.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 5 credits

  Group(s)

  • AGRO20A
  • RESTO20
  • BIELI20A
  • BIELI20
  • RESTO20A

  Teacher(s)

  Samu Palander, Anu Latva-Reinikka, Ilkka Latomäki, Leena Arjanne, Merja Kyntäjä, Marjo Latva-Kyyny

  Further information for students

  Work shops and seminar are obligatory

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  The work load of the study is,
  -26 h lectures
  -10 h workshops
  -4 h seminar
  -94 h group work

• Structure of Food Chain YE00BI08-3016 11.01.2021-30.04.2021  5 credits  (MAGRO21, ...) +-
  Learning outcomes of the course

  The student knows the origin and history of food, from primary production to the consumer, as well as each step of the main processes in such a way that he is able to combine future studies knowledge of primary production, food industry, trade and catering services, processes, and thus be able to solve their own special area development issues as part of a whole and will be able to cooperate with other stair experts chain. Students identify changes in the food chain in action in recent years and understand the importance of change in the future

  Course contents

  -the main crops of Finnish agricultural production and the use of food as well as quality factors
  -animal husbandry: the main products and fodders, as well as the main product quality factors
  -most significant global food raw materials and product features
  -basic technological processes in the bakery-, dairy- and meat sector, the quality of the raw material and its importance in production processes
  -basic food processing methods and the importance of the quality elements of food service production
  -the main dimensions of the chemical, biological and microbiological quality which are common for the whole food chain
  -main actors working in the food chain

  ---

  Name of lecturer(s)

  Ilkka Latomäki

  Mode of delivery

  Face-to-face

  Recommended or required reading

  The literature and other material will be researched by the particular group

  Planned learning activities and teaching methods

  Lectures
  Workshops
  Group work
  Online Material

  Assessment methods and criteria

  According to the activity of the student group and the quality of the group work

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 04.02.2021

  • 5 credits

  Group(s)

  • MAGRO21
  • MBIELI21
  • MRESTO21

  Teacher(s)

  Anu Latva-Reinikka, Samu Palander, Ilkka Latomäki, Leena Arjanne, Merja Kyntäjä, Marjo Latva-Kyyny

  Further information for students

  Work shops and seminar are obligatory

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  The work load of the study is,
  -26 h lectures
  -10 h workshops
  -4 h seminar
  -94 h group work

• Studying at a University of Applied Sciences XX00CG82-3047 24.08.2020-02.05.2021  2 credits  (RESTO20, ...) +-
  Learning outcomes of the course

  The student is able to
  - function in a university of applied sciences
  - develop learning, studying and job seeking skills
  - use efficiently different learning environments
  - learn about one's own field of study and employment opportunities in the field
  - identify individual opportunities for internationalisation

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  structure of studies and different ways of conducting studies
  - study orientation and Seinäjoki University of Applied Sciences as a work community
  - statutes regulating higher education studies, regulations an rules of Seinäjoki University of Applied Sciences
  - student union activities
  - library services of Seinäjoki University of Applied Sciences
  - developing learning and study skills
  - social benefits for students and welfare services at Seinäjoki University of Applies Sciences
  - career planning and job seeking skills
  - relevance of internationalisation skills
  - opportunities for further studies

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Eija Putula-Hautala

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - website and intranet of Seinäjoki University of Applied Sciences: http://www.seamk.fi
  - curricula of degree programmes: ops.seamk.fi
  - material provided by the teacher

  Planned learning activities and teaching methods

  Lectures, assignments, group work, presentations, online learning, guided exercises, participation in peer tutoring activities

  Assessment methods and criteria

  - participation in lectures and exercises, completion of assignments

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 02.05.2021

  Enrollment date

  16.04.2020 - 31.08.2020

  • 2 credits

  Group(s)

  • RESTO20
  • BIELI20B
  • BIELI20A
  • BIELI20
  • RESTO20B
  • RESTO20A

  Teacher(s)

  Kirta Nieminen, Eija Putula-Hautala

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  Passed/failed

  Work placement(s)

  Lectures given by SeAMK alumnus

  Students use of time and load

  - 53 hours, which consists of contact teaching, assignments and exercises (partly online)

• Studying at a University of Applied Sciences XX00CG82-3061 04.01.2021-31.05.2021  2 credits  (MBIELI21, ...) +-
  Learning outcomes of the course

  The student is able to
  - function in a university of applied sciences
  - develop learning, studying and job seeking skills
  - use efficiently different learning environments
  - learn about one's own field of study and employment opportunities in the field
  - identify individual opportunities for internationalisation

  Prerequisites and co-requisites

  No prerequisites

  Course contents

  structure of studies and different ways of conducting studies
  - study orientation and Seinäjoki University of Applied Sciences as a work community
  - statutes regulating higher education studies, regulations an rules of Seinäjoki University of Applied Sciences
  - student union activities
  - library services of Seinäjoki University of Applied Sciences
  - developing learning and study skills
  - social benefits for students and welfare services at Seinäjoki University of Applies Sciences
  - career planning and job seeking skills
  - relevance of internationalisation skills
  - opportunities for further studies

  Assessment criteria

  Satisfactory

  x

  ---

  Name of lecturer(s)

  Eija Putula-Hautala

  Mode of delivery

  Face-to-face

  Recommended or required reading

  - website and intranet of Seinäjoki University of Applied Sciences: http://www.seamk.fi
  - curricula of degree programmes: ops.seamk.fi
  - material provided by the teacher

  Planned learning activities and teaching methods

  Lectures, assignments, group work, presentations, online learning, guided exercises, participation in peer tutoring activities

  Assessment methods and criteria

  - participation in lectures and exercises, completion of assignments

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 2 credits

  Group(s)

  • MBIELI21
  • MRESTO21

  Small group(s)

  • Pienryhmä Bieli (Size: 30. Open university: 0.)
  • Pienryhmä Resto (Size: 30. Open university: 0.)

  Teacher(s)

  Kirta Nieminen, Eija Putula-Hautala

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  Passed/failed

  Work placement(s)

  Lectures given by SeAMK alumnus

  Students use of time and load

  - 53 hours, which consists of contact teaching, assignments and exercises (partly online)

• Sustainability of Food Chain YE00BI09-3008 28.09.2020-18.12.2020  5 credits  (RESTO19B, ...) +-
  Learning outcomes of the course

  Student knows the dimensios of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.

  Prerequisites and co-requisites

  Structure of Food Chain

  Course contents

  - The significance of responsible food chain in globally
  - Environmental responsibility of the food chain
  - Safety food and traceability
  - Nutritional recommendations
  - Well-being at work
  - Animal welfare
  - Economic responsibility and local market presence

  ---

  Name of lecturer(s)

  Anna Tall

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Lectures, assignments, learning diary

  Assessment methods and criteria

  Avtive participation, assignments, learning diary.

  Language of instruction

  Tuition in Finnish

  Timing

  28.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 05.10.2020

  • 5 credits

  Group(s)

  • RESTO19B
  • AGRO19B
  • BIELI19
  • BIELI19B
  • RESTO19

  Teacher(s)

  Anu Latva-Reinikka, Margit Närvä, Anna Tall, Kirta Nieminen, Leena Arjanne, Merja Kyntäjä, Teija Rönkä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  Passed/failed

  Students use of time and load

  Student's work load 133,5 hours.

• Sustainability of Food Chain YE00BI09-3009 28.09.2020-18.12.2020  5 credits  (AGRO19A, ...) +-
  Learning outcomes of the course

  Student knows the dimensios of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.

  Prerequisites and co-requisites

  Structure of Food Chain

  Course contents

  - The significance of responsible food chain in globally
  - Environmental responsibility of the food chain
  - Safety food and traceability
  - Nutritional recommendations
  - Well-being at work
  - Animal welfare
  - Economic responsibility and local market presence

  ---

  Name of lecturer(s)

  Anna Tall

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Lectures, assignments, learning diary

  Assessment methods and criteria

  Avtive participation, assignments, learning diary.

  Language of instruction

  Tuition in Finnish

  Timing

  28.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 05.10.2020

  • 5 credits

  Group(s)

  • AGRO19A
  • BIELI19
  • BIELI19A
  • RESTO19
  • RESTO19A

  Teacher(s)

  Anu Latva-Reinikka, Margit Närvä, Anna Tall, Kirta Nieminen, Leena Arjanne, Merja Kyntäjä, Teija Rönkä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  Passed/failed

  Students use of time and load

  Student's work load 133,5 hours.

• Sustainability of Food Chain YE00BI09-3010 07.09.2020-18.12.2020  5 credits  (MAGRO20, ...) +-
  Learning outcomes of the course

  Student knows the dimensios of the responsible food chain. Those dimensions are environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence.

  Prerequisites and co-requisites

  Structure of Food Chain

  Course contents

  - The significance of responsible food chain in globally
  - Environmental responsibility of the food chain
  - Safety food and traceability
  - Nutritional recommendations
  - Well-being at work
  - Animal welfare
  - Economic responsibility and local market presence

  ---

  Name of lecturer(s)

  Teija Rönkä

  Mode of delivery

  Face-to-face

  Planned learning activities and teaching methods

  Lectures, assignments, learning diary

  Assessment methods and criteria

  Avtive participation, assignments, learning diary.

  Language of instruction

  Tuition in Finnish

  Timing

  07.09.2020 - 18.12.2020

  Enrollment date

  16.04.2020 - 14.09.2020

  • 5 credits

  Group(s)

  • MAGRO20
  • MBIELI20
  • MAGRO19
  • MRESTO20

  Teacher(s)

  Anu Latva-Reinikka, Margit Närvä, Anna Tall, Kirta Nieminen, Leena Arjanne, Merja Kyntäjä, Teija Rönkä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  Passed/failed

  Students use of time and load

  Student's work load 133,5 hours.

• Sustainable food system 8B00CG67-3003 10.05.2021-31.08.2021  5 credits  (VVO) +-
  Learning outcomes of the course

  The objective of the study is that the student understands a food loss globally at different stages of the food chain, the packages of food products, and side streams of food industry. The student learns to understand the wholeness of the global food system and to estimate its sustainability on the life cycle analysis.
  The student gets readiness to the problem solving.

  Course contents

  o Global food system
  o Life cycle analysis
  o Definition of the food loss
  o Reasons and reducing means for the food loss in Finland and globally
  o Packages of food products and their environmental effects
  o Sidestreams of food industry

  ---

  Mode of delivery

  Distance learning

  Recommended or required reading

  To be announced

  Planned learning activities and teaching methods

  Virtual teaching. Independent studying. Virtual tasks. Follow-up task of food waste and packaging loss in own household.
  Network meetings ( as voluntary)

  Language of instruction

  Tuition in Finnish

  Timing

  10.05.2021 - 31.08.2021

  Enrollment date

  15.03.2021 - 14.04.2021

  • 5 credits

  Group(s)

  • VVO

  Teacher(s)

  Jarmo Alarinta, Margit Närvä

  Further information for students

  The course is available through CampusOnline also for students from other universities of applied sciences.

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  5 credits

  Evaluation scale

  1-5

  Exam schedule

  Verkkotentin voi uusia verkossa opintojakson toteutusaikana. (not translated)

  Students use of time and load

  Opiskelijan työmäärä 135 h. (not translated)

• Swedish YELRUOTS031-3013 11.01.2021-30.04.2021  3 credits  (AGRO18B) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr) :
  The students can communicate in Swedish both orally and in writing in working life situations. They are able to discuss field related topics in Swedish. They are able to develop their expertise using literature as well as other sources in Swedish.
  Students:
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and business letters) and manages work related telephone conversations, company presentations and other spoken communication situations
  can use polite phrases and handle small talk
  knows the basic terminology of the field

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters, spoken work life communication
  Abstracts and summaries on field specific topics

  Assessment criteria

  Satisfactory

  Students can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes. Students can cope with job application situations effortlessly and can act as an interviewer
  Student can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  67% Face-to-face, 33% Distance learning

  Recommended or required reading

  Material announced at the beginning of the course

  Planned learning activities and teaching methods

  Contact classes (oral and written exercises), independent virtual studies

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments and oral / written tests

  Language of instruction

  Tuition in Finnish

  Timing

  11.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 18.01.2021

  • 3 credits

  Group(s)

  • AGRO18B

  Teacher(s)

  Erja Heikkilä

  Further information for students

  Attendance 80 %

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written tests

  Exam schedule

  Level test at the beginning of the course , final written test /smaller tests, oral tests

  Students use of time and load

  Ca 26 h contact classes + independent virtual studies

• Swedish YELRUOTS031-3014 04.01.2021-30.04.2021  3 credits  (AGRO18A) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr) :
  The students can communicate in Swedish both orally and in writing in working life situations. They are able to discuss field related topics in Swedish. They are able to develop their expertise using literature as well as other sources in Swedish.
  Students:
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and business letters) and manages work related telephone conversations, company presentations and other spoken communication situations
  can use polite phrases and handle small talk
  knows the basic terminology of the field

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters, spoken work life communication
  Abstracts and summaries on field specific topics

  Assessment criteria

  Satisfactory

  Students can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes. Students can cope with job application situations effortlessly and can act as an interviewer
  Student can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material announced at the beginning of the course

  Planned learning activities and teaching methods

  Contact classes (oral and written exercises), independent virtual studies

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments and oral / written test

  Language of instruction

  Tuition in Finnish

  Timing

  04.01.2021 - 30.04.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 3 credits

  Group(s)

  • AGRO18A

  Teacher(s)

  Erja Heikkilä

  Further information for students

  Attendance 80 %

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written test

  Exam schedule

  Level test at the beginning of the course , final written test /smaller tests

  Students use of time and load

  Ca 20 h contact classes + independent virtual studies

• Swedish YELRUOTS031-3015 19.10.2020-31.12.2020  3 credits  (BIELI19) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr) :
  The students can communicate in Swedish both orally and in writing in working life situations. They are able to discuss field related topics in Swedish. They are able to develop their expertise using literature as well as other sources in Swedish.
  Students:
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and business letters) and manages work related telephone conversations, company presentations and other spoken communication situations
  can use polite phrases and handle small talk
  knows the basic terminology of the field

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters, spoken work life communication
  Abstracts and summaries on field specific topics

  Assessment criteria

  Satisfactory

  Students can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes. Students can cope with job application situations effortlessly and can act as an interviewer
  Student can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  67% Face-to-face, 33% Distance learning

  Recommended or required reading

  Material announced at the beginning of the course

  Planned learning activities and teaching methods

  Contact classes (oral and written exercises), independent virtual studies

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments and oral / written tests

  Language of instruction

  Tuition in Finnish

  Timing

  19.10.2020 - 31.12.2020

  Enrollment date

  16.04.2020 - 26.10.2020

  • 3 credits

  Group(s)

  • BIELI19

  Seats

  10 - 35

  Teacher(s)

  Erja Heikkilä

  Further information for students

  Attendance 80 %

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written tests (OT)

  Exam schedule

  Written tests, oral tests (interview, presentation)

  Students use of time and load

  26 h contact classes + independent virtual studies

• Swedish YELRUOTS031-3016 08.03.2021-31.05.2021  3 credits  (MBIELI20) +-
  Learning outcomes of the course

  Learning Outcomes (common, 3 cr) :
  The students can communicate in Swedish both orally and in writing in working life situations. They are able to discuss field related topics in Swedish. They are able to develop their expertise using literature as well as other sources in Swedish.
  Students:
  can tell about themselves, their education and work experience
  can write a cv and a job application and can handle job interviews
  can write work relevant messages (e.g. e-mails and business letters) and manages work related telephone conversations, company presentations and other spoken communication situations
  can use polite phrases and handle small talk
  knows the basic terminology of the field

  Prerequisites and co-requisites

  No previous studies are required.

  Course contents

  Telling about oneself and ones studies
  Job application, cv, job interview
  Presentation skills (e.g. company presentations)
  Polite phrases and small talk
  Basic written messages and letters, spoken work life communication
  Abstracts and summaries on field specific topics

  Assessment criteria

  Satisfactory

  Students can present themselves and their field of work if sufficient time is given for preparation
  can write simple letters and field specific texts on familiar subjects with the help of, for example, a dictionary - the resulting text may have many mistakes but is understandable.
  can cope with job application situations with the support of the interviewer.
  can communicate verbally using simple phrases at a basic level on familiar topics with support and assistance
  understand the basic ideas behind field specific texts.

  Good

  Students can present themselves and their field of work
  they can write letters and field specific texts with some mistakes but the text is easily understandable.
  can cope with job application situations with some preparation and can act as an interviewer.
  can communicate verbally without difficulty on familiar as well as field related topics.
  understand the main points and most details of field specific texts without any help: mistakes or misunderstandings might occur.

  Excellent

  Students can present themselves and their field of work spontaneously
  can write letters and field specific texts on a variety of subjects - the resulting texts are clear and well-structured with hardly any mistakes. Students can cope with job application situations effortlessly and can act as an interviewer
  Student can communicate verbally on a variety of topics and can use polite phrases appropriately.
  understand both the main points and details of field specific texts and can integrate and apply new information gained.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Material announced at the beginning of the course

  Planned learning activities and teaching methods

  Contact classes (oral and written exercises), independent virtual studies

  Assessment methods and criteria

  Assessment based on active attendance, oral and written assignments and oral / written tests

  Language of instruction

  Tuition in Finnish

  Timing

  08.03.2021 - 31.05.2021

  Enrollment date

  16.04.2020 - 11.01.2021

  • 3 credits

  Group(s)

  • MBIELI20

  Teacher(s)

  Erja Heikkilä

  Further information for students

  Attendance 80 %

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Completion alternatives

  Oral /written tests (OT)

  Exam schedule

  Written tests, oral tests (interview, presentation)

  Students use of time and load

  Ca 20 h contact classes + independent virtual studies

• Swedish, preparatory course YE00BS77-3003 24.08.2020-04.10.2020  2 credits  (BIELI19, ...) +-
  Learning outcomes of the course

  The student will have a good knowledge of Swedish standard language. He/she can use field related basic vocabulary in his/her studies in oral and written communication.
  He /she can manage his/her learning both in oral and written communication

  Prerequisites and co-requisites

  No previous studies required.
  Course is recommended to the students who fail or pass the level test with T1 or T2,

  Course contents

  Basic grammar: theory and assignments.
  General and field related vocabulary assignments.

  ---

  Name of lecturer(s)

  Erja Heikkilä

  Mode of delivery

  50% Face-to-face, 50% Distance learning

  Recommended or required reading

  Material will be announced at the beginning of the course. Study book Reflex

  Planned learning activities and teaching methods

  Contact classes and virtual self-studies (Moodle)

  Assessment methods and criteria

  Active participation, returned assignments. Assessment: passed /failed

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 04.10.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 2 credits

  Group(s)

  • BIELI19
  • RESTO19

  Seats

  10 - 25

  Teacher(s)

  Erja Heikkilä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Virtual proportion

  1 credits

  Evaluation scale

  1-5

  Exam schedule

  Level test at the beginning of the course, students will be invited to the course based on the test.

  Students use of time and load

  Ca 15 h contact classes, other work load independent work in Moodle

• Work course of the food technology 8B00CG69-3001 24.08.2020-20.12.2020  5 credits  (BIELI17, ...) +-
  Learning outcomes of the course

  Upon completion of the course, the student will
  - be able to assess the baking processes and factors affecting to the prdoduct quality
  - be able to apply and develop the manufacturing methods in the bakery industry
  - learn how to build a milk procesess about unit operations
  - be able to understand the manufacturing processes connections to the production technology
  - be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.

  Prerequisites and co-requisites

  Food chemistry
  Food processes

  Course contents

  Cereal technology:
  - Production of bread, pastries and confectionary products
  - Pre-prepared dough and
  - Cold baking
  - Additives
  - Quality control
  - Machinery used in bakeries
  
  Building-blocks of dairy processing
  - Heat exchangers
  - Centrifugal separators and milk fat standardisation systems
  - Homogenisers
  - Membrane filters
  - Evaporators
  - Deaerators
  - Pumps
  - Pipes, valves and fittings
  - Tanks
  - Service systems
  - Special dairy products.

  Assessment criteria

  Satisfactory

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

  Good

  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.

  Excellent

  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.

  ---

  Name of lecturer(s)

  Merja Kyntäjä

  Mode of delivery

  Face-to-face

  Recommended or required reading

  Lecturer's material in Moodle

  Planned learning activities and teaching methods

  Laboratory training, Moodle tasks and reporting

  Assessment methods and criteria

  Compulsory presence in the trainings and quality of the reporting

  Language of instruction

  Tuition in Finnish

  Timing

  24.08.2020 - 20.12.2020

  Enrollment date

  16.04.2020 - 31.08.2020

  • 5 credits

  Group(s)

  • BIELI17
  • IEPFF20F

  Teacher(s)

  Jarmo Alarinta, Merja Kyntäjä

  Unit, in charge

  SeAMK Ruoka (not translated)

  Programme(s)

  Degree Programme in Food Processing and Biotechnology

  Unit location

  Seinäjoki UAS, School of Food and Agriculture, Seinäjoki

  Evaluation scale

  1-5

  Students use of time and load

  Laboratory work 56 h and autonomous studies 77 h