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 2019

    7 Jan - 24 May 2018

    Timetable:
    Please plan your timetable according to the selected courses. First courses in the spring semester 2019 begin on 7 January.
    Applications must reach SeAMK by 15 November 2018, see instructions: www.seamk.fi/how-to-apply-exchange-students
    The partner institutions can nominate the students by email to incoming@seamk.fi one month before the application deadline.

     

    Professional studies (Please choose one of the two tracks below and add language and culture studies.)

    TRACK 1:
    Agriculture
    • Cultivation of Cereals 6 ECTS (7 January – 5 May 2019)
    • Agricultural Policy 5 ECTS (7 January – 5 May 2019)
    • Protein Crops and Grassland farming 4 ECTS (1 March – 5 May 2019)
    • Feeds and Feeding 5 ECTS (11 March – 5 May 2019)
    • Basics of Forest Based Bioeconomy 3 ECTS (1 April – 26 April 2019)
    • Introduction to Cultivation 5 ECTS (7 January – 5 May 2019)
    • Planning of Feeding and Health Care 10 ECTS (7 January – 5 May 2019)
    • Development Project 10 ECTS (7 January – 26 April 2019)
    • The Growing Season 5 ECTS (3 June – 16 August 2019)
    • Practical Training at Farm 16-30 ECTS (negotiated with farms)

     

    TRACK 2:
    Food, Biotechnology, Hospitality Management Credits Course timetable
    • Meat Technology 1 5 ECTS (7 January – 10 March 2019)
    • Development of Food Service Quality 4 ECTS (7 January – 10 March 2019)
    • Development of Food and Menus 5 ECTS (7 January – 5 May 2019)
    • Peak Experience Event 5 ECTS (7 January – 5 May 2019)
    • Food Development Project 5 ECTS (4 February – 5 May 2019)
    • Concept Based Space Design 5 ECTS (11 March – 5 May 2019)
    • Nutrition Education and Nutrition Counselling Project 5 ECTS (4 March – 5 May 2019)
    • Financial Management 3 ECTS (4 March – 25 May 2019)

    LANGUAGE AND CULTURE (Available to all fields of studies) Credits Course timetable
    • English 2 2 ECTS (1 January – 10 March OR 11 March – 5 May)
    • Finnish Language and Culture 3 ECTS (25 February – 7 April 2019)

    In addition, also possible:
    • Project Studies (5–15 ECTS)
    • Practical Training (5–15 ECTS)

  • Autumn 2019

    2 Sep - 13 Dec 2019

    Basic Studies

    • Finnish language and culture, 3 ECTS
    • Intercultural communication, 3 ECTS
    • Professional English, 3 ECTS
    • Marketing planning and implementation in the food chain, 5 ECTS

     

    Agriculture

    • Practical farming, 2 ECTS
    • Organic production, 5 ECTS
    • Multipurpose forestry, 5 ECTS
    • Monitoring and management of the production and quality, 5 ECTS

     

    Food and Biotechnology

    • Food development project, 5 ECTS
    • Food processes, 5 ECTS
    • Dairy technology, 5 ECTS

     

    Food and Hospitality

    • Conceptualizing services, 5 ECTS
    • Food development project, 5 ECTS
    • Food production processes, 5 ECTS

     

    Project studies, 2-10 ECTS according to planning
    Practical training, 5-30 ECTS according to planning

  • Spring 2020

    NB! Exchange programme Field to Fork is not available during spring semester 2020.