From Field to Fork | SeAMK
Studies at SeAMK From Field to Fork

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

  • Autumn 2018

    Intercultural communication 3 ECTS
    Professional English 3 ECTS
    Marketing planning and implementation in the food chain 5 ECTS
    Human Resource Management 5 ECTS
    Finnish Language and Culture 3 ECTS

    Professional Studies

    Agriculture

    Organic Production 5 ECTS
    Cultivation of cereals 6 ECTS
    Basics of Animal Production and Farm Animal Welfare 5 ECTS
    Practical farming 2 ECTS
    Multipurpose Forestry 5 ECTS
    Basics of Forest based Bioeconomy 3 ECTS

    Food and Biotechnology

    Food Chemistry 5 ECTS
    Food processes 5 ECTS
    Food development project 5 ECTS
    Supply chain management 5 ECTS
    Dairy technology 5 ECTS

    Food and Hospitality

    Conceptualizing services 5 ECTS
    Food development project 5 ECTS
    Food Production Processes 5 ECTS

    In addition, also possible:

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

    Ask more from the coodinators.

  • 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

     

  • 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