CURRICULA > MULTIMODAL IMPLEMENTATION > DEGREE PROGRAMME IN FOOD PROCESSING AND BIOTECHNOLOGY > DEGREE PROGRAMME IN FOOD PROCESSING AND BIOTECHNOLOGY, PART-TIME STUDIES

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

2021

Classification
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Year of study 1 2 3 4
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BASIC STUDIES COMMON TO ALL IN SEAMK
                                                                 
Building competence
                                                                 
Studying at a University of Applied Sciences 2
     
             
                                   
Career planning and internationalisation 2  
       
                   
                           
Communication Skills 3
     
             
                                     
ICT Skills 3
     
             
                                     
Business and entrepreneurship competence
                                                                 
Basics of Entrepreneurship 3
       
                 
                               
SeAMK Innovation Week 2
     
                 
                                   
Research and project work skills
                                                                 
Introduction to Research and Development 2  
       
                       
                         
Introduction to Project Work 3
       
                 
                               
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BASIC STUDIES
                                                                 
                                                                 
Algebra and geometry 5
     
             
                                   
Differential and integral calculus 5
       
                 
                               
Mechanics and thermodynamics 5
       
                 
                                 
Physics 2 5  
       
                   
                           
Communication Abilities
                                                                 
Business Communication in Finnish 2  
       
                   
                         
Swedish 3  
       
                   
                           
Swedish Skills of the Staff of Public Organizations, written 0                                                                  
Swedish Skills of the Staff of Public Organizations, oral 0                                                                  
English 1 3
       
                 
                               
English 2 2  
         
                       
                     
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COMMON PROFESSIONAL STUDIES
                                                                 
Scientific Professional Studies
                                                                 
Chemistry 5
     
             
                                   
Chemistry laboratory works 5
       
                 
                               
Food microbiology and process hygiene 7
     
             
                                   
Food chemistry 5  
       
                   
                         
Fluid mechanics and heat transfer 5  
         
                       
                     
Food technology
                                                                 
Food technology basic 4  
       
                   
                         
Food technology 10  
       
                     
               
Food processes and packages
                                                                 
Packaging Technology 3  
       
                   
                         
Food processes 5  
         
                       
                     
Automation technology 4  
         
                       
                     
Biochemistry and Bioprocessing technology 3  
         
                       
                     
Food Chain
                                                                 
Structure of Food Chain 3
     
             
                                   
Sustainability of Food Chain 3
     
             
                                   
Food legislation 2  
       
                   
                         
Basics of nutrition 2
       
                 
                               
Food Industry Management
                                                                 
Marketing planning and implementation in the food chain 5  
       
                   
                         
Human Resource Management 5
       
                 
                               
Industrial management 5    
         
                         
                 
Supply chain management 5    
           
                             
           
Acquisition and use of production equipment 5    
           
                             
           
Project studies
(Select 10 ECTS)
 
       
                     
               
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OPTIONAL PROFESSIONAL STUDIES
(Select 20 ECTS)
                                                                 
Cereal and plant technology
                                                                 
Cereal and bakery technology 5    
         
                         
               
Plant products 5    
         
                         
               
Prepared food technology 5    
           
                             
           
Food development project 5    
           
                             
           
Dairy and beverage technology
                                                                 
Dairy processes 5    
         
                         
               
Beverage prosesses 5    
         
                         
               
Prepared food technology 5    
           
                             
           
Food development project 5    
           
                             
           
Meat technology
                                                                 
Meat technology, process and quality 5    
         
                         
               
Development of meat products 5    
         
                         
               
Prepared food technology 5    
           
                             
           
Food development project 5    
           
                             
           
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OPTIONAL PROFESSIONAL MODULE
(Select 10 ECTS)
                                                                 
Hygienic design in food facilities and food equipment
                                                                 
Hygienic design of food facilities, process lines and equipment 4    
           
                             
           
Contact materials in process lines and equipment 2    
           
                             
           
Project work in hygienic designing 4    
           
                             
           
Automatisation and digitalisation
(Select 10 ECTS)
   
           
                             
           
Process development in food industry
                                                                 
Food plant design 5    
           
                             
           
Lean thinking 5    
           
                             
           
Multidisciplinary working-life projects (SeAMKPro)
()
                                                                 
International study exchange
()
                                                                 
Entrepreneurship Studies
()
                                                                 
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FREE CHOICE STUDIES
(Select 10 ECTS)
                                                                 
Robotics 4                                                                  
Project 2                                                                  
Consumer based communication in food chain 3                                                                  
Sustainable food system 5                                                                  
Protein crops 5                                                                  
Protein production - project 5                                                                  
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PRACTICAL TRAINING
                                                                 
Practical training 30      
           
                               
     
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RESEARCH AND DEVELOPMENT COMPETENCES
                                                                 
Research and Development Work 4    
         
                         
               
Thesis 15      
             
                                   
 
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ECTS credits per period / semester / academic year 606060606060606060606060606060606060606060606060606060606060606060

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

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

PROFILE OF THE PROGRAMME
Studies in Food Processing and Biotechnology provide capabilities in industrial food processing and food product development. The studies are based on applications in natural sciences and the integration of competences with modern engineering.
Graduated food processing and biotechnology engineers can operate in key positions in different food industrial sectors, in public food services or as entrepreneurs. Typical positions can be as experts in product development and research, as product managers in private enterprises, as health inspectors in municipalities or as experts in governmental bodies. The job titles for food processing and biotechnology engineers can also be related to supervising, quality control or quality management.
In food technology, a wide range of know-how is acquired to support food processing operations. Vocational studies cover properties of various raw materials, processing of raw materials, process development, industrial management, food safety and process hygiene, as well as automation. These studies improve the students’ abilities to meet challenges in the future food processing e.g. knowledge of raw materials, process knowledge and creative solutions in processing.
The advanced studies are performed in technology dealing with 1) processing cereal and plant raw material, 2) dairy and beverage processing or 3) meat technology. Furthermore, one in-depth modules in hygienic design, automation and digitalisation, mechanical engineering and/or production development. These advanced studies are selected during the second study year. Alternatively, content can be chosen in other study areas, e.g. studies supporting entrepreneurship, management, nutrition or sustainable development.
Seinäjoki University of Applied Sciences, School of Food and Agriculture forms a unique competence center in Finland. In the Food Processing and Biotechnology the studies provide an overview of the entire food chain: from agriculture through food processing and food services to consumer perspectives.
The biotech and food processing industries are global and internationally competitive. The food industry is the most competitive industrial branch in Finland. Finnish know-how in the field is at top level. Industrial food processes will remain in Finland despite that operations are globalized.
Good language skills and international contacts are naturally acquired during the studies. In the Food Processing and Biotechnology degree program there are excellent opportunities to study abroad. The language skills can also be improved in Finland, as some of the studies are performed in English and the study material is in English. In the elective studies, there is a wide range of courses in various languages at Seinäjoki University of Applied Sciences.
The degree programme consists of 240 ECTS and the studying time is approximately four years. Studies can be completed more rapidly, which depends on previously acquired competences and own goals. The studies in the syllabus are performed from the turn of August-September to the end of April. It is possible to conduct project studies, internships and summer courses during the summer. The studies are carried out as contact and online studies, as well as in various laboratory courses.
The Food Processing and Biotechnology internship is primarily performed in the third study year. The final stage of the studies is the thesis. The students choose the topic of the thesis according to their interest, career plans and employment goals.

OCCUPATIONAL PROFILES
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.

PEDAGOGICAL APPROACH
The professional development of a Food Processing and Biotechnology engineering student is based on good technical and scientific skills, critical thinking, information acquisition and problem-solving skills as well as abilities to act in a collective and responsible manner.
The education emphasizes a constructive concept of learning. The students are encouraged to learn to combine theory with practice and to be able to strengthen own skills based on previous learning and own experience. In addition to lecture-based teaching, the studies include a lot of practical laboratory exercises, learning assignments and calculation exercises aiming at understanding relationships between the concepts. Inventive and meaningful learning is achieved through surveys performed for companies and project work based on problem solving. Students participate in R&D projects, internships and theses carried out in the School of Food and Agriculture.
The spring semester professional internship, company visits and expert lectures from companies are complementing the teaching methodology. The education provides a strong foundation for post-graduate professional development.