BASIC STUDIES COMMON TO ALL IN SEAMK
|Studying at a University of Applied Sciences||2|
|Career planning and internationalisation||2|
Business and entrepreneurship competence
|Business and entrepreneurship||3|
|SeAMK Innovation Week||2|
Research and project work skills
|Introduction to Research and Development||2|
|Introduction to Project Work||3|
|Business Communication in Finnish||2|
|Swedish Skills of the Staff of Public Organizations, written||0|
|Swedish Skills of the Staff of Public Organizations, oral||0|
Business Abilities in the Food Chain
|Marketing planning and implementation in the food chain||5|
|Human Resource Management||5|
Research and Development Abilities
|Research and Development Work||3|
COMMON PROFESSIONAL STUDIES
Scientific Professional Studies
|Algebra and geometry||5|
|Differential and integral calculus||5|
|Mechanics and thermodynamics||5|
|Chemistry in food chain||3|
|Chemistry laboratory works||5|
|Biochemistry and Bioprocessing technology||5|
|Structure of Food Chain||5|
|Sustainability of Food Chain||5|
|Food technology basic||5|
|Packaging Technology and Legislation||5|
|Vegetable and berry products||5|
|Fluid mechanics and heat transfer||5|
|Food processing system design||5|
Food Industry Management
|Supply chain management||5|
|Acquisition and use of production equipment||5|
|Food development project||5|
FREE CHOICE PROFESSIONAL STUDIES
(Select 30 ECTS)
Studies in Food Technology
|Work course of the food technology||5|
|Project studies in food technology||10|
Studies in Meat and Prepared Food Technology
|Meat technology 2||5|
|Meat technology 3||5|
|Prepared food technology||5|
|Project studies in meat and prepared food technology||10|
Multidisciplinary working-life projects (SeAMKPro)
(Select 10 ECTS)
|English, preparatory course||2|
|Swedish, preparatory course||2|
|Consumer based communication in food chain||3|
|Health aspects in food production||3|
|Sustainable food system||5|
|Sustainable food supply chain management in circular economy||5|
(Select 30 ECTS)
|ECTS credits per period / semester / academic year||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60||60|
The curriculum has been planned so that the student completes 60 ECTS credits per academic year and 30 ECTS credits per semester
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
PROFILE OF THE PROGRAMME
The degree programme consists of 240 ECTS and the studying time is approximately four years. The specialization lines are (1) Food Technology and (2) Meat and Prepared Food Technology. Orientation is selected during the second year of study.
The food processing and biotechnology industries are quickly globalising, and they are also competitive on the international level. The food processing industry in Finland is the most competitive of all of the branches of industry in the country. Finnish expertise in the field is among the best in the world, and the industry will continue to function in Finland despite the globalisation of production activities.
Engineers in the fields of food processing and biotechnology possess strong theoretical and practical expertise. Engineering graduates have command of the processing of biological material and knowledge of the special requirements for handling biological material, technical processing operations, and of the overall processes within their field. Professional expertise is based on solid scientific and technological know-how. The ability to follow the intense development in the field in Finland and abroad is a central challenge in coping in the working world. Significant factors contributing to change in the field are globalisation and the automation of production.
Engineers in the fields of food processing and biotechnology work in key positions in related industry. Graduates from the program may work as production supervisors, in quality control, product development or designing in the food industry such as meat industry, prepared food industry, bakeries, dairies, breweries, and confectionery factories or industrial services. They may also work for municipalities or the government as inspectors or educators. Studies give also good knowledge for entrepreunership.
Typical job titles for engineers in the fields of food processing and biotechnology are supervisor, product developer, production designer, production supervisor, health inspector, quality controller, product manager, product development manager, or production manager. The job situation for engineers in the field is stable and the future looks bright.
The professional development of a student studying food processing and biotechnology is based on well-founded technical and scientific expertise, critical thinking, problem-solving abilities, and the ability to work responsibly and together with others. The constructivist theory of learning is emphasised in the degree programme because students are encouraged to learn to combine theory with practice and to be able to reinforce their expertise based on previously learned knowledge and experiences. The programme offers students a strong foundation for professional development after their studies also.
The studies consist of basic studies, professional studies, free choice studies and modules of food technology, biotechnology, process technology and entrepreneurship. Practical work training and the final thesis are essential parts of the degree programme. The studies and lectures are organised into study units or courses, which are grouped into module structures relating to the subject area. Study units or courses are compulsory, alternative or free choice studies. The studies consists the application of basic sciences like chemistry, biology and physics to the novel technology.
In addition to traditional lectures, learning also involves practical laboratory exercises, assignments and calculations where students learn to understand the relationships between concepts. Small-scale reports and problem-solving projects pertaining to phenomena in the working world provide students with innovative and meaningful learning experiences. Practical training lasting the spring semester, visits to companies, and guest lecturers from area companies supplement the teaching and learning experience.