Degree Programme in Food Process
Degree
Programme in Food Processing and Biotechnology (In Finnish)
Specialisations
-
Food Technology
-
Meat and Prepared Food Technology
Qualification awarded
Bachelor of Engineering
Level of qualification
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)
the degree represents level 6.
Specific
admission requirements
Please see
the
Applicant's Guide or
the website
www.seamk.fi/hakeminen.
Applicant's Guide's
instructions are written in Finnish for degree programmes taught in Finnish and
in English for degree programmes taught in English. On the website, application
and instructions are in Finnish language for the degree programmes taught in
Finnish.
Specific
arrangements for recognition of prior learning
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.
Qualification requirements and regulations
Please see
the
Degree Regulations of Seinäjoki University of Applied Sciences.
Pedagogical approach
The professional development
of a student studying food processing and biotechnology is based on well-founded
technical and scientific expertise, critical thinking, problem-solving
abilities, and the ability to work responsibly and together with others. The
constructivist theory of learning is emphasised in the degree programme because
students are encouraged to learn to combine theory with practice and to be able
to reinforce their expertise based on previously learned knowledge and
experiences. The programme offers students a strong foundation for professional
development after their studies also.
The studies consist of basic
studies, professional studies, free choice studies and modules of food
technology, biotechnology, process technology and entrepreneurship. Practical
work training and the final thesis are essential parts of the degree programme.
The studies and lectures are organised into study units or courses, which are
grouped into module structures relating to the subject area. Study units or
courses are compulsory, alternative or free choice studies. The studies consists
the application of basic sciences like chemistry, biology and physics to the
novel technology.
In addition to traditional
lectures, learning also involves practical laboratory exercises, assignments and
calculations where students learn to understand the relationships between
concepts. Small-scale reports and problem-solving projects pertaining to
phenomena in the working world provide students with innovative and meaningful
learning experiences. Practical training lasting the spring semester, visits to
companies, and guest lecturers from area companies supplement the teaching and
learning experience.
Profile
of the programme
The degree programme
consists of 240 ECTS and the studying time is approximately four years. The
specialization lines are (1) Food Technology and (2) Meat and Prepared Food
Technology. Orientation is selected during the second year of study.
The food processing and
biotechnology industries are quickly globalising, and they are also competitive
on the international level. The food processing industry in Finland is the most
competitive of all of the branches of industry in the country. Finnish expertise
in the field is among the best in the world, and the industry will continue to
function in Finland despite the globalisation of production activities.
Engineers in the fields of
food processing and biotechnology possess strong theoretical and practical
expertise. Engineering graduates have command of the processing of biological
material and knowledge of the special requirements for handling biological
material, technical processing operations, and of the overall processes within
their field. Professional expertise is based on solid scientific and
technological know-how. The ability to follow the intense development in the
field in Finland and abroad is a central challenge in coping in the working
world. Significant factors contributing to change in the field are globalisation
and the automation of production.
Occupational profiles
Engineers in the fields of
food processing and biotechnology work in key positions in related industry.
Graduates from the programme 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. 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.
Access to
further studies
Students who have completed
this programme are eligible to continue on to second-cycle higher education
studies. For second-cycle studies in universities of applied sciences in
Finland, three years’
work experience is also required (University of applied sciences act 351/2003,
in Finnish)
Examination regulations, assessment and grading
Please see
the
Degree Regulations of Seinäjoki University of Applied Sciences.
Graduation requirements
Please see
the
Degree Regulations of Seinäjoki University of Applied Sciences.
Mode of
study
Studying is a full-time with
young student education. Adult education is part-time and implemented in varying
teaching methods
Contact
persons
Head of
degree programme: Mr Jarmo Alarinta, tel. +358 40 830 2450, e-mail:
jarmo.alarinta(at)seamk.fi
ECTS
departmental coordinator / International coordinator: Mr Tapio Pihlajaniemi,
tel. +358 40 830 3966, e-mail: tapio.pihlajaniemi(at)seamk.fi
Student
counsellor: Ms Merja Kyntäjä, tel. +358 40 830 4164, e-mail: merja.kyntaja(at)seamk.fi
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