From Field to Fork

The School of Food and Agriculture of Seinäjoki University of Applied Sciences offers a one semester programme “From Field to Fork” for international students.

The applicants should be students enrolled at a partner university of Seinäjoki University of Applied Sciences.

Contents of the studies

The programme offers students professional courses and projects within the fields of Agriculture, Food and Biotechnology and Food and Hospitality. The projects within the field of Food and Hospitality focus on food service processes and food development. Study projects can also be chosen from the field of Food Processing and Biotechnology.

Course Offering Spring 2018

Basic Studies

  • Finnish Language and Culture, 3 ECTS, 6.3. – 29.4. 2018
  • English 2, 2 ECTS, 19.3. – 27.4.2018
  • Responsibility of Food Chain, 5 ECTS, 22.1. – 6.4.2018
  • Introduction to Project Work, 3 ECTS, 2.4. – 19.5.2018

Professional studies

Agriculture

  • Organic Production, 5 ECTS, 29.1. – 27.4.2018
  • Multipurpose Forestry, 5 ECTS, 5.3. – 28.4.2018
  • The Growing Season, 5 ECTS, weeks 22, 23, 31

Food and Biotechnology

  • Meat Technology I, 5 ECTS , 8.1. – 23.2.2018
  • Packaging Technology and Legislation, 5 ECTS, 29.1. – 19.5.2018 Food and Hospitality

Food and Hospitality

  • Nutrition Communication and Counseling, 5 ECTS, 12.2. – 27.4.2018
  • Topics in Nutrition, 5 ECTS, 12.3. – 27.4.2018
  • Exhibition and Fair Project, 5 ECTS, 5.2. – 20.4.2018
  • Peak Experience Event, 5 ECTS, 5.2. – 20.4.2018
  • Development of Food and Menus, 5 ECTS, 5.3. – 29.4.2018

In addition, also possible:

  • Project Studies (5–15 ECTS)
  • Practical Training (5–15 ECTS)
  • Thesis (10–15 ECTS)

Ask more from the coodinators.

 

Course Offering Autumn 2017

Basic Studies

(minimium 20 ECTS credits)

  • Finnish Language and Culture, 3 ECTS
  • Intercultural Communication, 3 ECTS
  • English, 3 ECTS
  • Study and Working Life Skills, 2 ECTS
  • Chemistry in Food Chain, 3 ECTS
  • Structure of food Chain, 5 ECTS
  • Marketing Planning and Implementation in Food Chain, 5 ECTS
  • Personnel Management and Superior Work in Food Chain, 5 ECTS

Professional Studies

(freely selected 10—15 ECTS credits)

Agriculture

  • Bioenergy / Multipurpose Forestry, 5 ECTS
  • Organic Production, 5 ECTS
  • Cultivation of Cereals, 6 ECTS

Food and Biotechnology

  • Food Development Project, 5 ECTS
  • Food Processes, 5 ECTS
  • Food Chemistry, 5 ECTS

Food and Hospitality

  • Food Production Project, 5 ECTS
  • Food Processes, 5 ECTS
  • Business Activities, 5 ECTS

Project Studies 5—30 ECTS

Practical Training 5—30ECTS

Free-elective Studies