Please select the curriculum by the start year of studies and track.
Jarmo Alarinta
Face-to-face
Tuition in Finnish
19.10.2020 - 31.12.2020
16.04.2020 - 26.10.2020
Jarmo Alarinta
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Sari Rimpelä
Face-to-face
Material distributed by the lecturer.
- Lectures and assignments
- Approved midterm exams
Written examination (midterm examinations )
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 31.08.2020
Sari Rimpelä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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.
Total work load of the course:135 h
- of which scheduled studies: 50h
- of which autonomous studies: 85 h
Sari Rimpelä
60% Face-to-face, 40% Distance learning
Material distributed by the lecturer.
- Lectures and assignments
- Approved midterm exams
Written examination (midterm examinations )
Tuition in Finnish
04.01.2021 - 06.06.2021
16.04.2020 - 18.01.2021
Sari Rimpelä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
2 credits
1-5
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.
Total work load of the course:135 h
- of which scheduled studies:20 h
- of which autonomous studies: 115 h
Ismo Tupamäki
Face-to-face
- Lecturer's material
- Lecture demonstrations
- Exercises
- Product and programming manuals
Lectures, - Demonstrations, - Exercises, - Group work in the laboratory
Exercises and a written and practical examination
Tuition in Finnish
24.08.2020 - 11.10.2020
16.04.2020 - 31.08.2020
Ismo Tupamäki
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Will be announced at the beginning of the course.
Jyri Lehto
Face-to-face
- Lecturer's material
- Lecture demonstrations
- Exercises
- Product and programming manuals
Lectures, - Demonstrations, - Exercises, - Group work in the laboratory
Exercises and a written and practical examination
Tuition in Finnish
26.10.2020 - 20.12.2020
16.04.2020 - 02.11.2020
Jyri Lehto
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Will be announced at the beginning of the course.
Jukka Kauppila
Face-to-face
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
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, assignments, laboratory practicals
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.
Tuition in Finnish
07.01.2021 - 30.04.2021
16.04.2020 - 14.01.2021
Merja Kyntäjä, Terhi Junkkari
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
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Student's Workload
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Elisa Kannasto
Face-to-face
Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita. Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF. sekä verkkomateriaali (not translated)
- kirjalliset ja suulliset tehtävät - itsearviointi, vertaisarviointi - tentti tai tentit
Läsnäolo pakollinen, erityisesti yhteistunnit toisen ryhmän kanssa (not translated)
Läsnäolo on edellytys kurssin suoritukseen (not translated)
Tuition in Finnish
11.01.2021 - 04.04.2021
16.04.2020 - 18.01.2021
Elisa Kannasto
Opintojakson sisältö
- yhteisöviestinnän perusteet
- alan keskeiset tekstit, liikekirjeet, tiedottaminen
- tutkimusviestinnän perusteet (not translated)
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Elisa Kannasto
Face-to-face
Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita. Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF. sekä verkkomateriaali (not translated)
- kirjalliset ja suulliset tehtävät - itsearviointi, vertaisarviointi - tentti tai tentit
Läsnäolo pakollinen, erityisesti yhteistunnit toisen ryhmän kanssa (not translated)
Läsnäolo on edellytys kurssin suoritukseen (not translated)
Tuition in Finnish
11.01.2021 - 30.04.2021
16.04.2020 - 18.01.2021
Elisa Kannasto
Opintojakson sisältö
- yhteisöviestinnän perusteet
- alan keskeiset tekstit, liikekirjeet, tiedottaminen
- tutkimusviestinnän perusteet (not translated)
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Sirkka Nieminen
50% Face-to-face, 50% Distance learning
Kauppinen, A., Nummi, J. & Savola, T. 2012. Tekniikan viestintä. Edita.
Juholin, E. 2013 (tai uudempi). Communicare! Kasva viestinnän ammattilaiseksi. MIF.
and online material
- lectures
- written and spoken assignments
- independent study
- written and spoken assingments
- self-assessment and peer review
- exam(s)
Tuition in Finnish
04.01.2021 - 30.04.2021
16.04.2020 - 11.01.2021
10 - 30
Sirkka Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Time of the exam(s) will be announced during the course.
54h, incl. lectures 16h
Sirkka Nieminen
50% Face-to-face, 50% Distance learning
Restonomi (AMK), Ravitsemispalvelut:
Kortetjärvi-Nurmi, S. & Murtola, K. 2015. Areena. Yritysviestinnän käsikirja. Edita.
Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF.
and online material
- lectures
- written and spoken assignments
- independent study
- written and spoken assingments
- self-assessment and peer review
- exam(s)
Tuition in Finnish
17.08.2020 - 25.10.2020
16.04.2020 - 13.09.2020
10 - 30
Sirkka Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Time of the exams will be announced during the course.
54h, incl. lectures 9h
Sirkka Nieminen
50% Face-to-face, 50% Distance learning
Restonomi (AMK), Ravitsemispalvelut:
Kortetjärvi-Nurmi, S. & Murtola, K. 2015. Areena. Yritysviestinnän käsikirja. Edita.
Juholin, E. 2013. Communicare! Kasva viestinnän ammattilaiseksi. MIF.
and online material
- lectures
- written and spoken assignments
- independent study
- written and spoken assingments
- self-assessment and peer review
- exam(s)
Tuition in Finnish
24.08.2020 - 31.05.2021
16.04.2020 - 01.03.2021
10 - 30
Sirkka Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Time of the exams will be announced during the course.
54h, incl. lectures 18h
Nina Sillvan
Face-to-face
Tuition in Finnish
19.10.2020 - 31.12.2020
16.04.2020 - 15.11.2020
Nina Sillvan
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Jukka Kauppila
Face-to-face
Tuition in Finnish
19.10.2020 - 31.12.2020
16.04.2020 - 26.10.2020
Nina Sillvan
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Eija Putula-Hautala
Face-to-face
Materials are told in Moodle-course
Contact lessons and distance learning.
Tuition in Finnish
24.08.2020 - 30.04.2021
16.04.2020 - 24.01.2021
Eija Putula-Hautala, Kari Jokiranta
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
Passed/failed
Alumnus
53 hours
Eija Putula-Hautala
Face-to-face
Tuition in Finnish
04.01.2021 - 31.05.2021
16.04.2020 - 17.01.2021
Eija Putula-Hautala, Kari Jokiranta
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Merja Kyntäjä
Face-to-face
Lecturer's material.
Book: Salovaara, Ignatius, Jussila, Hurri, Martikainen: Leivonnan teknologia - Ruokaleipä.
Lectures, laboratory exercises and teamwork
Tuition in Finnish
24.08.2020 - 20.12.2020
16.04.2020 - 31.08.2020
Merja Kyntäjä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Sarita Ventelä
Face-to-face
Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio
Material shared by a teacher
Lectures and exercises
Arviointi asteikolla 1-5 (not translated)
Tuition in Finnish
04.01.2021 - 31.03.2021
16.04.2020 - 11.01.2021
Sarita Ventelä
A calculator is needed on the course!
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Exam
The date of final exam will be decided during the course.
Total amount of student work 54 h, inc. lectures 22 h + exam 2 h and independent working 30 h.
Sarita Ventelä
Face-to-face
Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio
Material shared by a teacher
Lectures and exercises
Arviointi asteikolla 1-5 (not translated)
Tuition in Finnish
08.03.2021 - 06.06.2021
16.04.2020 - 15.03.2021
Sarita Ventelä
A calculator is needed on the course!
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Exam
The date of final exam will be decided during the course.
Total amount of student work 54 h, inc. lectures 22 h + exam 2 h and independent working 40 h.
Sarita Ventelä
Face-to-face
Tekniikan kemia 2018 (e-kirja tai hyllykirja): Hänninen, Karppinen, Leskelä & Pohjakallio. Otava.
Opettajan Moodlessa jakama materiaali. (not translated)
Lectures and exercises
Arviointi 1-5. Hyväksytty suoritus vaatii tehtävien sekä tentin suorittamisen hyväksytysti. (not translated)
Tuition in Finnish
19.10.2020 - 18.12.2020
16.04.2020 - 30.10.2020
Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
3 x 27 h opiskelijan työtä, josta 28 h luentoja ja harjoituksia,
loppu itsenäistä opiskelua (not translated)
Sarita Ventelä
Face-to-face
Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
Other material shared by a teacher
lectures, exercises, group work
Arviointi 1-5
Tehtävät, työraportti ja tentti (not translated)
Tuition in Finnish
24.08.2020 - 25.10.2020
16.04.2020 - 31.08.2020
Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Theory classes, exercises and exam
The exam will be on the last week of the course.
3 x 27 h total work, incl. 28 h classroom teaching or laboratory work
Sarita Ventelä
Face-to-face
Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
Other material shared by a teacher
lectures, exercises, group work
Arviointi 1-5
Tehtävät, työraportti ja tentti (not translated)
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 31.08.2020
Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Theory classes, exercises and exam
The exam will be on the last week of the course.
3 x 27 h total work, incl. 28 h classroom teaching or laboratory work
Sarita Ventelä
Face-to-face
Tekniikan kemia 2018 (e-kirja tai hyllykirja): Hänninen, Karppinen, Leskelä & Pohjakallio. Otava.
Opettajan Moodlessa jakama materiaali. (not translated)
Lectures and exercises
Arviointi 1-5. Hyväksytty suoritus vaatii tehtävien sekä tentin suorittamisen hyväksytysti. (not translated)
Tuition in Finnish
07.09.2020 - 18.12.2020
16.04.2020 - 15.09.2020
Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
3 x 27 h opiskelijan työtä, josta 18 h luentoja ja harjoituksia,
loppu itsenäistä opiskelua (not translated)
Sarita Ventelä
Face-to-face
Tekniikan kemia 2018: Hänninen, Karppinen, Leskelä & Pohjakallio. 14. painos tai uudempi. (e-book or shelf book)
Other material shared by a teacher
lectures, exercises
Arviointi 1-5
Tehtävät, työraportti ja tentti (not translated)
Tuition in Finnish
04.01.2021 - 31.03.2021
16.04.2020 - 18.01.2021
Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
1) Aktiivinen osallistuminen tunnille + tehtävät + lopputentti tai
2) Tentti (laajempi kuin vaihtoehdon 1 lopputentti) (not translated)
The exam will be in Moodle
3 x 27 h total work, incl. 18 h classroom teaching or laboratory work
Sarita Ventelä
Face-to-face
Material shared by the teacher
qualitative and quantitative laboratory working
Accepted laboratory tasks, learning diary and a written report
Tuition in Finnish
04.01.2021 - 02.05.2021
16.04.2020 - 11.01.2021
Sarita Ventelä
Compulsory presence in laboratory practices. Own safety goggles, laboratory coat and calculator are needed
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Total amount of student work 135 h, inc. laboratory work 52 h and independent studying 83 h
Sarita Ventelä
Face-to-face
Material shared by the teacher
qualitative and quantitative laboratory working
Accepted laboratory tasks, learning diary and a written report
Tuition in Finnish
04.01.2021 - 02.05.2021
16.04.2020 - 11.01.2021
Sarita Ventelä
Compulsory presence in laboratory practices. Own safety goggles, laboratory coat and calculator are needed
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Total amount of student work 135 h, inc. laboratory work 52 h and independent studying 83 h
Sarita Ventelä
Face-to-face
Material shared by the teacher
qualitative and quantitative laboratory working
Accepted laboratory tasks, learning diary and a written report
Tuition in Finnish
08.02.2021 - 31.07.2021
16.04.2020 - 28.02.2021
Sarita Ventelä
Compulsory presence in laboratory practices. Own safety goggles, laboratory coat and calculator are needed
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Total amount of student work 135 h, inc. laboratory work 28 h and independent studying 107 h
Sirkka Nieminen
34% Face-to-face, 66% Distance learning
- online and other material will be announced in the beginning of the course
- Instructions for Written Work
- lectures, online study when needed
- written and spoken assignments
- independent study
written and spoken assignments, self-assessment, peer review and Moodle exams
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 13.09.2020
10 - 40
Sirkka Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
2 credits
1-5
Demonstrations of competencies (timetable, see intra)
Time of the Moodle exams will be announced during the course.
- 81h incl. 27h lectures
Sirkka Nieminen
34% Face-to-face, 66% Distance learning
- online and other material will be announced in the beginning of the course
- Instructions for Written Work
- lectures, online study when needed
- written and spoken assignments
- independent study
written and spoken assignments, self-assessment, peer review and Moodle exams
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 20.09.2020
10 - 40
Sirkka Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
2 credits
1-5
Demonstrations of competencies (timetable, see intra)
Time of the Moodle exams will be announced during the course.
- 81h incl. 27h lectures
Sirkka Nieminen
34% Face-to-face, 66% Distance learning
- online and other material will be announced in the beginning of the course
- Instructions for Written Work
- lectures, online study when needed
- written and spoken assignments
- independent study
written and spoken assignments, self-assessment, peer review and Moodle exams
Tuition in Finnish
04.01.2021 - 31.03.2021
16.04.2020 - 18.01.2021
10 - 40
Sirkka Nieminen
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
2 credits
1-5
Demonstrations of competencies (timetable, see intra)
Time of the Moodle exams will be announced during the course.
- 81h, incl. lectures 13h
Jarmo Alarinta
Face-to-face
English
19.10.2020 - 31.12.2020
16.04.2020 - 26.10.2020
Jarmo Alarinta
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Heikki Kokkonen
Face-to-face
Lectures and excercises
Final exam
Tuition in Finnish
17.08.2020 - 18.10.2020
16.04.2020 - 31.08.2020
Heikki Kokkonen
Grades 1 - 5
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Total work load of the course: 135 h
- of which scheduled studies: 25 h
- of which autonomous studies: 110 h
Heikki Kokkonen
Face-to-face
Tuition in Finnish
04.01.2021 - 02.05.2021
16.04.2020 - 11.01.2021
Heikki Kokkonen
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Erja Heikkilä
67% Face-to-face, 33% Distance learning
Material announced at the beginning of the course
Supplementary reading: Engineer your English, Way to Go
Contact classes, oral and written exercises, independent virtual studies
Assessment based on active attendance, oral and written assignments, oral and written tests
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 11.10.2020
10 - 35
Erja Heikkilä
80 % attendance
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Oral /written skills tests
Written test
Oral tests (interview, presentation)
ca 20 h contact classes + independent virtual studies
Erja Heikkilä
67% Face-to-face, 33% Distance learning
Material announced at the beginning of the course
Supplementary reading: Engineer your English, Way to Go
Contact classes, oral and written exercises, independent virtual studies
Assessment based on active attendance, oral and written assignments, oral and written tests
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 11.10.2020
10 - 35
Erja Heikkilä
80 % attendance
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Oral /written skills tests
Written test
Oral tests (interview, presentation)
ca 20 h contact classes + independent virtual studies
Erja Heikkilä
67% Face-to-face, 33% Distance learning
Material announced at the beginning of the course
Supplementary reading: Engineer your English, Way to Go
Contact classes, oral and written exercises, independent virtual studies
Assessment based on active attendance, oral and written assignments, oral and written tests
Tuition in Finnish
19.10.2020 - 28.02.2021
16.04.2020 - 31.08.2020
10 - 35
Erja Heikkilä
80 % attendance
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Oral /written skills tests
Written test
Oral tests (interview, presentation)
ca 26 h contact classes + independent virtual studies
Erja Heikkilä
67% Face-to-face, 33% Distance learning
Material announced at the beginning of the course
Supplementary reading: Engineer your English, Way to Go
Contact classes, oral and written exercises, independent virtual studies
Assessment based on active attendance, oral and written assignments, oral and written tests
Tuition in Finnish
19.10.2020 - 28.02.2021
16.04.2020 - 26.10.2020
10 - 35
Erja Heikkilä
80 % attendance
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Oral /written skills tests
Written test
Oral tests (interview, presentation)
ca 26 h contact classes + independent virtual studies
Erja Heikkilä
Face-to-face
Tuition in Finnish
11.01.2021 - 11.04.2021
16.04.2020 - 11.01.2021
Erja Heikkilä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Erja Heikkilä
Face-to-face
Tuition in Finnish
04.01.2021 - 14.02.2021
16.04.2020 - 11.01.2021
Erja Heikkilä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Erja Heikkilä
50% Face-to-face, 50% Distance learning
Announced at the beginning of the course, Moodle-material
Contact classes and virtual self studies in Moodle
Active attendance, returned assignments (pass /fail)
Tuition in Finnish
24.08.2020 - 04.10.2020
16.04.2020 - 31.08.2020
10 - 30
Erja Heikkilä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Level test at the beginning, students invited to the course based on the test.
15 h contact classes, other work load virtual self studies
Margit Närvä
Face-to-face
Tuition in Finnish
24.08.2020 - 31.07.2021
16.04.2020 - 31.08.2020
Jarmo Alarinta, Margit Närvä, Merja Kyntäjä, Matti-Pekka Pasto, Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Jarmo Alarinta
Face-to-face
Tuition in Finnish
07.01.2021 - 30.04.2021
16.04.2020 - 24.01.2021
Jarmo Alarinta
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Jukka Kauppila
Face-to-face
Elintarvikekemia: Dahlgren, Ö. 1997 (or newer edition).
Other material shared in Moodle by the teacher.
Lectures, exercises and small group work
Exam
Tuition in Finnish
04.01.2021 - 31.05.2021
16.04.2020 - 11.01.2021
Merja Kyntäjä, Sarita Ventelä
The participation in the laboratory practices is compulsory
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Kurssitentti viimeisellä kontaktikerralla, uusinta yleisenä tenttipäivänä. (not translated)
Total work 135 h
andLectures Laboratory work 30h
Independent studying 105 h
Jukka Kauppila
Face-to-face
Elintarvikekemia: Dahlgren, Ö. 1997 (or newer edition).
Other material shared in Moodle by the teacher.
Lectures, exercises and small group work
Tuition in Finnish
24.08.2020 - 31.10.2020
16.04.2020 - 31.08.2020
Merja Kyntäjä, Sarita Ventelä
The participation in the laboratory practices is compulsory
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Opintojakson lopputentti viikolla 41, uusinta yleisenä tenttipäivänä (not translated)
Total work 135 h
Lectures 30 h
Laboratory work 7 x 4h
Independent studying 77 h
Matti-Pekka Pasto
Face-to-face
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.
Lectures, exercises and a development project in groups (participation required).
The evaluation consists of the following parts: a development project and its reporting, and groups self-assessment.
English
24.08.2020 - 31.12.2020
16.04.2020 - 31.08.2020
Matti-Pekka Pasto
The course will be arranged in English if needed
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
5 credits
1-5
Reported working life skills and a separate task
Total work load of the course 135 h, of which scheduled studies 36 h, of which autonomous studies 99 h
Kirta Nieminen
Face-to-face
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.
Lectures, exercises and a development project in groups
Active participation (80 %), exercises, food development project, self assessment and peer review
Tuition in Finnish
24.08.2020 - 18.10.2020
16.04.2020 - 31.08.2020
Kirta Nieminen
The course will be arranged in English if needed
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
3 credits
1-5
Opinnollistaminen mahdollista (not translated)
Total workload of the course 135 h, of which scheduled studies 49 h, of which autonomous studies 86 h
Jarmo Alarinta
Face-to-face
Tuition in Finnish
24.08.2020 - 08.11.2020
16.04.2020 - 31.08.2020
Jarmo Alarinta
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Jarmo Alarinta
Face-to-face
Tuition in Finnish
24.08.2020 - 11.10.2020
16.04.2020 - 31.08.2020
Jarmo Alarinta
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Merja Kyntäjä
Face-to-face
Lecturer's material
Lectures, tasks and pilot plan exercises
Passed tasks and portfolio
Tuition in Finnish
04.01.2021 - 02.05.2021
16.04.2020 - 11.01.2021
Jarmo Alarinta, Merja Kyntäjä, Matti-Pekka Pasto
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
3 credits
Passed/failed
Reported working life skills and a separate task
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Tasks and portfolio
Merja Kyntäjä
Face-to-face
Lecturer's material
Lectures, tasks and pilot plan exercises
Passed tasks and portfolio
Tuition in Finnish
04.01.2021 - 14.03.2021
16.04.2020 - 11.01.2021
Jarmo Alarinta, Merja Kyntäjä, Matti-Pekka Pasto
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
3 credits
Passed/failed
Reported working life skills and a separate task
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Tasks and portfolio
Merja Kyntäjä
Face-to-face
Lecturer's material
Lectures, tasks and pilot plan exercises
Passed tasks and portfolio
Tuition in Finnish
04.01.2021 - 31.05.2021
16.04.2020 - 11.01.2021
Jarmo Alarinta, Merja Kyntäjä, Matti-Pekka Pasto
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
3 credits
Passed/failed
Reported working life skills and a separate task
Total work load of the course: 135 h
- of which scheduled studies: 30 h
- of which autonomous studies: 105 h
Tasks and portfolio
Marjo Latva-Kyyny
Face-to-face
- 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)
Lähiopetus, harjoitustyöt (not translated)
Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)
Tuition in Finnish
31.08.2020 - 27.11.2020
16.04.2020 - 07.09.2020
Marja Salonen, Marjo Latva-Kyyny
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin. (not translated)
Marjo Latva-Kyyny
Face-to-face
- 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)
Lähiopetus, harjoitustyöt (not translated)
Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)
Tuition in Finnish
18.01.2021 - 30.04.2021
16.04.2020 - 31.01.2021
Marja Salonen, Marjo Latva-Kyyny
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin. (not translated)
Nina Sillvan
Face-to-face
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)
Lähioetus, harjoitustyöt (not translated)
Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi. (not translated)
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 13.09.2020
Nina Sillvan, Marja Salonen, Eija Putula-Hautala
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin (not translated)
Nina Sillvan
Face-to-face
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)
Lähiopetus, harjoitutyöt (not translated)
Hyväksytty suoritus edellyttää tentin hyväksyttyä suorittamista sekä annettujen harjoitustehtävien laatimista ja raportointia hyväksyttävästi (not translated)
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 31.08.2020
Nina Sillvan, Marja Salonen
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Opiskelijan työmäärä on 5*26,6 = 134 h, joka muodostuu, lähiopetuksesta, harjoitustehtävistä ja itsenäisestä perehtymisestä opintojaksojen teemoihin (not translated)
Marja Erkkilä
Face-to-face
Moodlessa jaettava materiaali (not translated)
Kontaktiopetus 85 % ja itsenäiset harjoitukset 15 % (not translated)
Itsenäiset harjoitustehtävät Ilmoitetaan opintojakson alussa. (not translated)
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 20.09.2020
Marja Erkkilä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
OT-testi (not translated)
Opintojaksoon ei sisälly tenttiä. Itsenäiset tehtävät määrittävät opintojakson arvosanan. (not translated)
64 h, (kontaktiopetusta 34 h, itsenäistä työskentelyä 10 h) (not translated)
Opiskelija ei tunnista opintojaksolla käytettäviä työvälineohjelmien perusominaisuuksia. Hän ei suoriudu opintojakson tehtävistä lainkaan. (not translated)
Opiskelija tuntee välttävästi opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä tyydyttävästi. (not translated)
Opiskelija tuntee hyvin opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä hyvin. (not translated)
Opiskelija osaa soveltaa opintojaksolla käytettäviä työvälineohjelmia erilaisiin ympäristöihin. Hän suoriutuu opintojakson tehtävistä erittäin hyvin. (not translated)
Marja Erkkilä
Face-to-face
Moodlessa oleva materiaali. (not translated)
Kontaktiopetus 85 % ja itsenäiset harjoitukset 15 % (not translated)
Itsenäiset harjoitustehtävät Ilmoitetaan opintojakson alussa. (not translated)
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 31.08.2020
Marja Erkkilä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
OT-testi (not translated)
Opintojaksoon ei sisälly tenttiä. Itsenäiset tehtävät määrittävät opintojakson arvosanan. (not translated)
64 h, (kontaktiopetusta 34 h, itsenäistä työskentelyä 10 h) (not translated)
Opiskelija ei tunnista opintojaksolla käytettäviä työvälineohjelmien perusominaisuuksia. Hän ei suoriudu opintojakson tehtävistä lainkaan. (not translated)
Opiskelija tuntee välttävästi opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä tyydyttävästi. (not translated)
Opiskelija tuntee hyvin opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä hyvin. (not translated)
Opiskelija osaa soveltaa opintojaksolla käytettäviä työvälineohjelmia erilaisiin ympäristöihin. Hän suoriutuu opintojakson tehtävistä erittäin hyvin. (not translated)
Marja Erkkilä
34% Face-to-face, 66% Distance learning
Moodlessa jaettava materiaali (not translated)
Kontaktiopetus 25 % ja itsenäiset harjoitukset 75 % (not translated)
Itsenäiset harjoitustehtävät Ilmoitetaan opintojakson alussa. (not translated)
Tuition in Finnish
04.01.2021 - 06.06.2021
16.04.2020 - 18.01.2021
Marja Erkkilä
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
2 credits
1-5
OT-testi (not translated)
Opintojaksoon ei sisälly tenttiä. Itsenäiset tehtävät määrittävät opintojakson arvosanan. (not translated)
64 h, (kontaktiopetusta 17 h, itsenäistä työskentelyä 47 h) (not translated)
Opiskelija ei tunnista opintojaksolla käytettäviä työvälineohjelmien perusominaisuuksia. Hän ei suoriudu opintojakson tehtävistä lainkaan. (not translated)
Opiskelija tuntee välttävästi opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä tyydyttävästi. (not translated)
Opiskelija tuntee hyvin opintojaksolla käytettävien työvälineohjelmien perusominaisuudet. Hän suoriutuu opintojakson tehtävistä hyvin. (not translated)
Opiskelija osaa soveltaa opintojaksolla käytettäviä työvälineohjelmia erilaisiin ympäristöihin. Hän suoriutuu opintojakson tehtävistä erittäin hyvin. (not translated)
Margit Närvä
Face-to-face
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.
Lectures, assignments
Activate participation
Assignments
Exam
Tuition in Finnish
24.08.2020 - 18.10.2020
16.04.2020 - 31.08.2020
Margit Närvä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Total work load of the course: 135 h
- of which scheduled studies 35 h
- of which autonomous studies 100 h
Nina Sillvan
Face-to-face
Tuition in Finnish
11.09.2020 - 31.12.2020
16.04.2020 - 13.09.2020
Nina Sillvan
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Nina Sillvan
Face-to-face
Tuition in Finnish
04.01.2021 - 02.05.2021
16.04.2020 - 11.01.2021
Nina Sillvan
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Margit Närvä
Face-to-face
- Hirsjärvi, S., Remes, P. & Sajavaara, P. 2009. Tutki ja kirjoita. 15th edition. Helsinki: Tammi.
- material provided by the teacher
Excercised in Moodle and lessons
- 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.
Tuition in Finnish
04.01.2021 - 11.04.2021
16.04.2020 - 11.01.2021
Samu Palander
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
54 hours,
independent excercises 47h
Ilkka Latomäki
Face-to-face
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
- 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.
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.
English
11.01.2021 - 30.04.2021
16.04.2020 - 18.01.2021
Ilkka Latomäki, Nina Sillvan
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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
Total study hours 135h
Contact learning 24h
Independent and group work 111h
Ilkka Latomäki
Face-to-face
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
- 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.
Tuition in Finnish
11.09.2020 - 18.12.2020
16.04.2020 - 14.09.2020
Ilkka Latomäki
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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
Total study hours 135h
Lectures 12h (Remote connection and recording is made available after the session)
Online lectures, independent assignment and group work 123h
Ilkka Latomäki
Face-to-face
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
- 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.
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.
English
19.10.2020 - 31.12.2020
16.04.2020 - 26.10.2020
Ilkka Latomäki
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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
Total study hours 135h
Contact learning 24h
Independent and group work 111h
Ilkka Latomäki
20% Face-to-face, 80% Distance learning
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
- 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.
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.
English
04.01.2021 - 31.05.2021
16.04.2020 - 11.01.2021
Ilkka Latomäki, Nina Sillvan
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
4 credits
1-5
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
Total study hours 135h
Lectures 12h (Remote connection and recording is made available after the session)
Online lectures, independent assignment and group work 123h
Pasi Junell
Face-to-face
Hautala, Peltonen: Insinöörin (AMK) Fysiikka osa I (Lahden Teho-Opetus Oy)
Lecture notes
Laboratory assignments
Lectures, online teaching and excersises
Written course-end exam and laboratory reports
Tuition in Finnish
04.01.2021 - 31.05.2021
16.04.2020 - 11.01.2021
Pasi Junell
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
No
No
Will be announced later
No
Lectures, laboratory work and autonomous study. Overall student time use 135 h.
Sari Rimpelä
50% Face-to-face, 50% Distance learning
Material distributed by the lecturer.
- Lectures and assignments
Grading will be announced during the course.
Tuition in Finnish
17.08.2020 - 31.12.2020
16.04.2020 - 31.08.2020
Sari Rimpelä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
Passed/failed
Voidaan tehdä kokonaan verkko-opintoina. (not translated)
Ei tenttiä. (not translated)
50 hours.
Sari Rimpelä
50% Face-to-face, 50% Distance learning
Material distributed by the lecturer.
- Lectures and assignments
Grading will be announced during the course.
Tuition in Finnish
04.01.2021 - 02.05.2021
16.04.2020 - 07.03.2021
Sari Rimpelä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
Passed/failed
Voidaan tehdä kokonaan verkko-opintoina. (not translated)
Ei tenttiä. (not translated)
50 hours.
Matti-Pekka Pasto
Face-to-face
Lecturer's material
Toldrá, F. 2017. Lawrie's meat science. Eighth edition. Duxford, England: Woodhead Publishing. (e-book)
Lectures, tasks and pilot plant exercises
Passed exam and practical works
Tuition in Finnish
04.01.2021 - 11.04.2021
16.04.2020 - 11.01.2021
Matti-Pekka Pasto
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
3 credits
1-5
Reported working life skills and a separate task
Possible factory visit
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Matti-Pekka Pasto
Face-to-face
Lecturer's material. Articles
Supplementary material; Lawrie’s meat science (2007)
- Lectures
- Assignments (attendance compulsory)
- Field trips (possible)
Exam, portfolio and tasks
Tuition in Finnish
24.08.2020 - 31.10.2020
16.04.2020 - 31.08.2020
Matti-Pekka Pasto
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
4 credits
1-5
Working life competence reporting and book exam
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Jukka Kauppila
Face-to-face
Tuition in Finnish
17.08.2020 - 18.12.2020
16.04.2020 - 14.09.2020
Eija Putula-Hautala, Anna Kirveslahti
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Jukka Kauppila
Face-to-face
Hautala, Peltonen: Insinöörin (AMK) Fysiikka osa I (Lahden Teho-Opetus Oy), Lecture notes
Lectures, assignments, seminar work in groups.
Examinations and approved assignments and seminar works
Tuition in Finnish
04.01.2021 - 02.05.2021
16.04.2020 - 11.01.2021
Pasi Junell
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
No
No
Will be announced later
No
Total work load of the course: 135 h
- of which scheduled studies: 60 h
- of which autonomous studies: 75 h
Merja Kyntäjä
Face-to-face
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.
Lectures, making a presentation and critical review of another presentation in teams, laboratory exercises in pairs
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.
Tuition in Finnish
30.09.2020 - 09.12.2020
16.04.2020 - 28.09.2020
Merja Kyntäjä, Gun Wirtanen
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
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.
-
Written exam on Wednesday 9th of December 2020.
Re-exams will be held on general exam dates during spring of 2021.
-
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
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.
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.
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.
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.
Merja Kyntäjä
Face-to-face
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)
Lectures, laboratory training and presentation (pathogen/spoilage bacterium) prepared in a student group.
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).
Tuition in Finnish
15.02.2021 - 31.05.2021
16.09.2020 - 15.02.2021
Merja Kyntäjä, Gun Wirtanen
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
2 credits
1-5
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.
Written exam on Saturday 22nd of May 2021.
Total work load of the course: 135 h
- of which scheduled studies: 36 h
- of which autonomous studies: 99 h
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.
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.
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
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.
Matti-Pekka Pasto
Face-to-face
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.
Lectures, assignments and tasks
Final exam and assigments
Tuition in Finnish
08.03.2021 - 02.05.2021
16.04.2020 - 11.01.2021
Matti-Pekka Pasto
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
2 credits
1-5
Reported working life skills and a separate task
None
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Matti-Pekka Pasto
Face-to-face
- 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.
Lectures, assignments and tasks
Final exam and assigments
Tuition in Finnish
11.01.2021 - 31.05.2021
16.04.2020 - 07.02.2021
Matti-Pekka Pasto
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
2 credits
1-5
Reported working life skills and a separate task
None
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Pasi Junell
Face-to-face
Hautala, Peltonen: Insinöörin (AMK) Fysiikka osa I (Lahden Teho-Opetus Oy)
Lecture notes
Laboratory assignments
Lectures, online teaching and excersises
Written course-end exam and laboratory reports
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 31.08.2020
Pasi Junell
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
No
No
Will be announced later
No
Lectures 30 h, laboratory work 30 h and autonomous study 71 h
Matti-Pekka Pasto
Face-to-face
Hatu and moodle -guide
Working as a member of work community and portfolio
Reports, (seminar) and employer's assessment
Tuition in Finnish
24.08.2020 - 31.07.2021
16.04.2020 - 14.09.2020
Matti-Pekka Pasto
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
30 credits
Practical Training
Exercise can be done abroad
810 h, 5 month
Matti-Pekka Pasto
Face-to-face
Lecturer's material.
- Assignments
- Group work
- Lectures
- Wisit trips (possible)
Final exam, portfolio, pilot plant exercises and report
Tuition in Finnish
19.10.2020 - 20.12.2020
16.04.2020 - 26.10.2020
Matti-Pekka Pasto
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
3 credits
1-5
Reported working life skills and a separate task
Total work load of the course: 135 h
- of which scheduled studies: 50 h
- of which autonomous studies: 85 h
Matti-Pekka Pasto
Face-to-face
To be announced at the beginning of the course
Material distributed by the lecturer
Students complete their studies individually or in groups in projects offered by businesses, school or organisations.
- Approved project work
- Project reports
- (Seminar )
- Self-assessment
- The estimate depends on the project.
Tuition in Finnish
04.01.2021 - 31.07.2021
16.04.2020 - 12.04.2021
Jarmo Alarinta, Merja Kyntäjä, Matti-Pekka Pasto, Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
10 credits
1-5
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
Matti-Pekka Pasto
Face-to-face
To be announced at the beginning of the course
Material distributed by the lecturer
Students complete their studies individually or in groups in projects offered by businesses, school or organisations.
- Approved project work
- Project reports
- (Seminar )
- Self-assessment
- The estimate depends on the project.
Tuition in Finnish
04.01.2021 - 31.07.2021
16.04.2020 - 14.01.2021
Jarmo Alarinta, Merja Kyntäjä, Matti-Pekka Pasto, Sarita Ventelä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
10 credits
1-5
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
Margit Närvä
Face-to-face
Hirsjärvi, S., Remes, P. & Sajavaara, P. 2009. Tutki ja kirjoita. 15. uud. p. Helsinki: Tammi.
Lectures
Asignments
Aktiivinen osallistuminen lähiopetukseen
Harjoitukset (not translated)
Tuition in Finnish
24.08.2020 - 31.12.2020
16.04.2020 - 31.08.2020
Anu Latva-Reinikka, Margit Närvä, Sari Rimpelä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Opiskelijan työmäärä yhteensä 80h, josta
-ohjattua opetusta 33 h
- itsenäistä opiskelua (not translated)
34% Face-to-face, 66% Distance learning
Tuition in Finnish
11.01.2021 - 21.03.2021
16.11.2020 - 28.02.2021
Soila Huhtaluhta
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
2 credits
2 credits
1-5
Ilkka Latomäki
Face-to-face
The literature and other material will be researched by the particular group
Lectures
Workshops
Group work
Online Material
According to the activity of the student group and the quality of the group work
Tuition in Finnish
25.01.2021 - 18.04.2021
16.04.2020 - 04.02.2021
Samu Palander, Anu Latva-Reinikka, Ilkka Latomäki, Leena Arjanne, Merja Kyntäjä, Marjo Latva-Kyyny
Work shops and seminar are obligatory
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
The work load of the study is,
-26 h lectures
-10 h workshops
-4 h seminar
-94 h group work
Ilkka Latomäki
Face-to-face
The literature and other material will be researched by the particular group
Lectures
Workshops
Group work
Online Material
According to the activity of the student group and the quality of the group work
Tuition in Finnish
25.01.2021 - 01.04.2021
16.04.2020 - 18.01.2021
Samu Palander, Anu Latva-Reinikka, Ilkka Latomäki, Leena Arjanne, Merja Kyntäjä, Marjo Latva-Kyyny
Work shops and seminar are obligatory
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
The work load of the study is,
-26 h lectures
-10 h workshops
-4 h seminar
-94 h group work
Ilkka Latomäki
Face-to-face
The literature and other material will be researched by the particular group
Lectures
Workshops
Group work
Online Material
According to the activity of the student group and the quality of the group work
Tuition in Finnish
11.01.2021 - 30.04.2021
16.04.2020 - 04.02.2021
Samu Palander, Anu Latva-Reinikka, Ilkka Latomäki, Leena Arjanne, Merja Kyntäjä, Marjo Latva-Kyyny
Work shops and seminar are obligatory
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
The work load of the study is,
-26 h lectures
-10 h workshops
-4 h seminar
-94 h group work
Eija Putula-Hautala
Face-to-face
- 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
Lectures, assignments, group work, presentations, online learning, guided exercises, participation in peer tutoring activities
- participation in lectures and exercises, completion of assignments
Tuition in Finnish
24.08.2020 - 02.05.2021
16.04.2020 - 31.08.2020
Kirta Nieminen, Eija Putula-Hautala
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
Passed/failed
Lectures given by SeAMK alumnus
- 53 hours, which consists of contact teaching, assignments and exercises (partly online)
Eija Putula-Hautala
Face-to-face
- 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
Lectures, assignments, group work, presentations, online learning, guided exercises, participation in peer tutoring activities
- participation in lectures and exercises, completion of assignments
Tuition in Finnish
04.01.2021 - 31.05.2021
16.04.2020 - 18.01.2021
Kirta Nieminen, Eija Putula-Hautala
SeAMK Ruoka (not translated)
Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
Passed/failed
Lectures given by SeAMK alumnus
- 53 hours, which consists of contact teaching, assignments and exercises (partly online)
Anna Tall
Face-to-face
Lectures, assignments, learning diary
Avtive participation, assignments, learning diary.
Tuition in Finnish
28.09.2020 - 18.12.2020
16.04.2020 - 05.10.2020
Anu Latva-Reinikka, Margit Närvä, Anna Tall, Kirta Nieminen, Leena Arjanne, Merja Kyntäjä, Teija Rönkä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
Passed/failed
Student's work load 133,5 hours.
Anna Tall
Face-to-face
Lectures, assignments, learning diary
Avtive participation, assignments, learning diary.
Tuition in Finnish
28.09.2020 - 18.12.2020
16.04.2020 - 05.10.2020
Anu Latva-Reinikka, Margit Närvä, Anna Tall, Kirta Nieminen, Leena Arjanne, Merja Kyntäjä, Teija Rönkä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
Passed/failed
Student's work load 133,5 hours.
Teija Rönkä
Face-to-face
Lectures, assignments, learning diary
Avtive participation, assignments, learning diary.
Tuition in Finnish
07.09.2020 - 18.12.2020
16.04.2020 - 14.09.2020
Anu Latva-Reinikka, Margit Närvä, Anna Tall, Kirta Nieminen, Leena Arjanne, Merja Kyntäjä, Teija Rönkä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Open UAS Studies, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
Passed/failed
Student's work load 133,5 hours.
Face-to-face
To be announced
Virtual teaching. Independent studying. Virtual tasks. Follow-up task of food waste and packaging loss in own household.
Network meetings ( as voluntary)
Tuition in Finnish
10.05.2021 - 31.08.2021
15.03.2021 - 14.04.2021
Jarmo Alarinta, Margit Närvä
The course is available through CampusOnline also for students from other universities of applied sciences.
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Verkkotentin voi uusia verkossa opintojakson toteutusaikana. (not translated)
Opiskelijan työmäärä 135 h. (not translated)
Erja Heikkilä
Face-to-face
Material announced at the beginning of the course
Contact classes (oral and written exercises), independent virtual studies
Assessment based on active attendance, oral and written assignments and oral / written test
Tuition in Finnish
11.01.2021 - 30.04.2021
16.04.2020 - 18.01.2021
Erja Heikkilä
Attendance 80 %
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Oral /written test
Level test at the beginning of the course , final written test /smaller tests
Ca 20 h contact classes + independent virtual studies
Erja Heikkilä
Face-to-face
Material announced at the beginning of the course
Contact classes (oral and written exercises), independent virtual studies
Assessment based on active attendance, oral and written assignments and oral / written test
Tuition in Finnish
04.01.2021 - 30.04.2021
16.04.2020 - 11.01.2021
Erja Heikkilä
Attendance 80 %
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Oral /written test
Level test at the beginning of the course , final written test /smaller tests
Ca 20 h contact classes + independent virtual studies
Erja Heikkilä
67% Face-to-face, 33% Distance learning
Material announced at the beginning of the course
Contact classes (oral and written exercises), independent virtual studies
Assessment based on active attendance, oral and written assignments and oral / written tests
Tuition in Finnish
19.10.2020 - 31.12.2020
16.04.2020 - 26.10.2020
10 - 35
Erja Heikkilä
Attendance 80 %
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Oral /written tests (OT)
Written tests, oral tests (interview, presentation)
26 h contact classes + independent virtual studies
Erja Heikkilä
Face-to-face
Material announced at the beginning of the course
Contact classes (oral and written exercises), independent virtual studies
Assessment based on active attendance, oral and written assignments and oral / written tests
Tuition in Finnish
08.03.2021 - 31.05.2021
16.04.2020 - 11.01.2021
Erja Heikkilä
Attendance 80 %
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Oral /written tests (OT)
Written tests, oral tests (interview, presentation)
Ca 20 h contact classes + independent virtual studies
Erja Heikkilä
50% Face-to-face, 50% Distance learning
Material will be announced at the beginning of the course. Study book Reflex
Contact classes and virtual self-studies (Moodle)
Active participation, returned assignments. Assessment: passed /failed
Tuition in Finnish
24.08.2020 - 04.10.2020
16.04.2020 - 31.08.2020
10 - 25
Erja Heikkilä
SeAMK Ruoka (not translated)
Degree Programme in Agriculture and Rural Enterprises, Degree Programme in Food and Hospitality, Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1 credits
1-5
Level test at the beginning of the course, students will be invited to the course based on the test.
Ca 15 h contact classes, other work load independent work in Moodle
Merja Kyntäjä
Face-to-face
Lecturer's material in Moodle
Laboratory training, Moodle tasks and reporting
Compulsory presence in the trainings and quality of the reporting
Tuition in Finnish
24.08.2020 - 20.12.2020
16.04.2020 - 31.08.2020
Jarmo Alarinta, Merja Kyntäjä
SeAMK Ruoka (not translated)
Degree Programme in Food Processing and Biotechnology
Seinäjoki UAS, School of Food and Agriculture, Seinäjoki
1-5
Laboratory work 56 h and autonomous studies 77 h
There is no implementations attached to this degree programme.
Degree Programme in Food Processing and Biotechnology (In Finnish)
No specialisation lines.
Bachelor of Engineering
The degree programme leads to a higher education degree which is a first cycle Bachelor-level degree in the European Higher Education Area (EHEA). According to the eight-level classification of the European Qualifications Framework (EQF) and National Qualifications Framework (NQF), the degree represents level 6.
The description of the level of the Degree is included in the Statute, at
http://www.finlex.fi/fi/laki/alkup/2017/20170120
Eligibility for studies at a university of applied sciences is stipulated in the Universities of Applied Sciences Act 932/2014.
The selection criteria are specified in the data of the Degree Programme at www.opintopolku.fi and www.seamk.fi/haku
On the websites, application and instructions are in Finnish language for the degree programmes taught in Finnish.
The RPL procedure means the identification and recognition of the student’s previously acquired learning. The student has the opportunity to apply for the recognition of their competencies if the competencies correspond to the learning goals of the Degree Programme. The identification process is closely connected with the preparation of the student’s personal curriculum and is updated during personal counselling discussions.
The identification and recognition practices are presented in the RPL Instruction of SeAMK. It specifies how recognition of competencies is applied for, how the application is processed, and how the student is informed of it. The instruction lists the RPL contact persons of each Degree Programme, who counsel students on matters related to the process.
In the assessment of prior learning, for example the following evidence is used:
– certificates on training programmes with similar content and other training programmes
– testimonials and further clarifications by an employer
– interviews of the student
– written and oral exams or reports
– functional or written assignments or other evidence
– presentations, portfolios
The final project/thesis and the Maturity Test cannot be submitted to the RPL procedure.
Within a degree program, responsible for RPL are the head of the department, the student adviser, and when needed, the teacher of the course in question. Their task is to inform the student of the recognition and assessment process, to discuss the Personal Study Plan with the student, and to guide the student in the demonstration of prior learning.
Project studies and the final thesis are not a part of RPL.
According to the degree regulation, prior learning of a subject expires in ten years.
Assessment is course-specific, defined by the teacher in question. Assessment methods are an exam (written or oral), practical work, a laboratory test, a field test or equivalent.
Please see the Degree Regulations of Seinäjoki University of Applied Sciences.
The constructivist theory of learning emphasises the active role of students and their own experiences in their education, which helps them to understand what is being taught. The teacher acts as facilitator of the learning process.
Characteristics of learning:
1. Students set their own learning objectives, e.g. Personal Study Plan.
2. The information to be learned is connected to students' world of experiences, work and working environment.
3. Open communication between the students and teacher is nurtured to deepen the understanding of the information to be learned and to evaluate learning experiences.
4. The process of learning is emphasised in the studies, not merely objectives and contents.
5. Together with the teachers, students monitor and evaluate their own learning and the learning of their peers. Learning is systematically developed based on feedback. The feedback is discussed together with the students, and they lead the development of the learning situations.
Teaching involves the use of various topic-related, applied methods. The variety of teaching methods is used in the programmes to support students' professional development, readiness for the working world and professional expertise. Students attend lectures, engage in independent information acquisition, work in projects, work online, do practical assignments and exercises, and participate in co-operative learning.
Teaching in the Food Processing and Biotechnology Degree Programme is based on the natural scientific applications and the integration of natural science competences with modern engineering. The Alternative Advanced Studies in the Degree Programme (30 ECTS) deepen the student's competence in cereal and plant technology, dairy and beverage technology, or meat technology including hygienic design, automation or process development in the food industry. Advanced studies are selected during the second study year.
The biotech and food process industries are quickly globalising, and they are also internationally competitive. The food processing industry in Finland is the most competitive of all industry branches in Finland. Finnish expertise in the field is among the best in the world, and the industry will continue in Finland despite globalization activities in production.
Engineers in food processing and biotechnology work in key positions in related industry. Graduated from the programme may work as supervisors, in quality control, in product development or design in the food industry and services. The key food sectors are meat, ready-to-eat, bakery, confectionery, dairy and beverage industries. There are possible positions in inspection, supervision and teaching in both municipalities and governmental bodies. These studies are also a base for entrepreneurship.
Typical positions for Food Processing and Biotechnology engineers are supervisors, product developers, production designers, production supervisors, health inspectors, quality controllers, product managers, product development managers, or production managers. Most industrial positions require skills in automation and digitalisation. The job situation for engineers is stable and the future looks bright.
Each student has the possibility to study in our international partners’ higher education institutions. This is also actively encouraged.
The international exchange students study together with Finnish students. The courses can be implemented in part or in full in English. Some of the courses are co-implemented with the Degree Programme in Agri-Food Engineering. The international and multicultural perspective and vision are centrally included in the study modules. The requirements and contents of the degree programme are internationally comparable and international teaching materials are being used in the courses.
After three years of work experience, the student will be eligible for further studies for a Master’s Degree in the field in question.
In accordance with the Universities of Applied Sciences Act, the studies in the Food Processing and Biotechnology Degree Programme (240 ECTS) consist of basic studies, vocational studies (30 ECTS), internships promoting professional skills (30 ECTS), elective studies (10 ECTS), and a final thesis (15 ECTS). The extent of the annual studies is 60 ECTS. The recommended time to complete the programme is four years.
Studies are divided into themes each academic year, as follows:
- first year: scientific knowledge and learning chemical and microbiological laboratory skills and hygienic working practices
- second year: process management, life-oriented project studies
- third year: know-how in production and quality, professional internship
- fourth year: the year of development, know-how in production and quality deepens, thesis
In addition, Seinäjoki University of Applied Sciences offers free-choice studies e.g. alternative studies in the own degree programme and courses offered in other degree programmes and on CampusOnline can be selected.
The extent of the thesis is 15 ECTS. The aim of writing the thesis is to show the student’s knowledge in the profession through a certain research topic. The student chooses the thesis topic according to his/hers interests, career plan and employment goal.
The curriculum includes five seams permeating through the studies and extending over them. They are based on SeAMK’s reports, studies and strategy, as well as on the national and international recommendations and regulations related to education provided by universities of applied sciences.
- The Information Search seam strengthens the student’s professional and field-specific information search skills throughout the studies.
- The Internationalization seam secures the improvement of the student’s international competencies during their studies.
- The studies corresponding to the Entrepreneurship seam help the student understand the central and growing role of entrepreneurship in society.
- The Sustainable Development seam makes the student aware of social responsibility and helps them understand the diversity of sustainable development as a working life skill.
- The seam of Career Guidance helps the student recognise their competencies and own strengths. It also includes working life knowledge, job search skills, and lifelong learning.
Students have the opportunity to include multidisciplinary, working life-oriented project studies in their personal curricula (FramiPro).
The assessment scale of 1 to 5 was prepared in accordance with the scale below. It is also used assess competencies based on prior learning.
Please see the Degree Regulations of Seinäjoki University of Applied Sciences.
Link
Please see the Degree Regulations of Seinäjoki University of Applied Sciences and instructions for graduates at Intra.
Studying is a full-time with young student education.
Mrs Eija Putula-Hautala, GSM +358 40 830 3953, e-mail: eija.putula-hautala(at)seamk.fi
Mrs Sarita Ventelä, GSM +358 40 680 7640, email: sarita.ventela(at)seamk.fi
Mrs Eija Putula-Hautala, GSM +358 40 830 3953, e-mail: eija.putula-hautala(at)seamk.fi
Tiina Välimäki, 040-830 4127, tiina.valimaki(at)seamk.fi, Coordinator, Outgoing student exchanges to Europe
Maria Loukola, 040-830 2240, maria.loukola(at)seamk.fi, Coordinator, Incoming and outgoing student exchanges outside Europe
Tel. +358 20 124 5055, studentservices@seamk.fi
Mr. Matti-Pekka Pasto, GSM +358 40 868 0100, e-mail: matti-pekka.pasto(at)seamk.fi
Engineering, manufacturing and construction
The classification of the educational field is based on the international ISCED classification used by the Ministry of Education and Culture.
Competencies are extensive knowledge entities, or combinations of the individual’s knowledge, skills, and attitudes. They describe qualifications, performance potential, and the ability to cope with professional duties.
Common/general competencies are fields of know-how common to different Degree Programmes, but their special characteristics and importance may vary between professions and work assignments. General competencies form the basis for professional activities, cooperation, and the development of expertise. According to Arene’s (Rectors' Conference of Finnish Universities of Applied Sciences) recommendations, general competencies include learning skills, ethical competence, cooperation skills, innovation skills, and internationalization skills. In addition to the above-mentioned competencies, entrepreneurial skills and quality management skills are emphasized in the degree studies of SeAMK as competencies common to all.
Degree programme-specific competencies form the basis for the development of the student’s professional expertise.
The Food Processing and Biotechnology degree programme includes one internship (5 months) in the spring of the third study year. In the spring of the second study year, the project studies can be completed either as a variety of assignments in the laboratories of the School of Food and Agriculture or alternatively in food related companies.
The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.