CURRICULA
Home > Bachelor Degrees (UAS), Daytime Studies > Biotechnology and Chemical Engineering > Biotechnology and Chemical Engineering, Biotechnology and Food Engineering
Bachelor Degrees (UAS), Daytime Studies

Biotechnology and Chemical Engineering, Biotechnology and Food Engineering

Autumn 2018

Classification
Select visible years, semesters and periods (when only one year is selected) by clicking buttons below. (S = Spring, A = Autumn)
Year of study 1 2 3 4
Search: ECTS 1 2 3 4 1A 1S 2A 2S 3A 3S 4A 4S 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
Orientation to Field and Studies in Biotechnical, Chemical and Surface Engineering
                                                       
Orientation to Field and Studies 5
     
             
                           
Fundamentals of Chemistry 1 5
     
             
                             
Fundamentals of Chemistry 2 5
     
               
                           
Math and Science Basics 1 5
     
             
                           
Math and Science Basics 2 5
     
             
                           
Introductory Project 5
     
               
                           
3000030000000012.517.500000000000000
Introduction to Industrial Processes in Biotechnical, Chemical and Materials Engineering
(Select30ECTS)
                                                       
Engineering Chemistry 5
       
                 
                       
Math and Science Basics 3 5
       
               
                       
Basics in Biosciences 5
       
               
                         
Food Chemistry and Nutrition 5
       
                 
                       
Project Course in Biotechnology and Chemical Engineering 10
       
               
                       
300000300000000012.517.5000000000000
Properties of Biomaterials
                                                       
Sensory Evaluation 5  
       
                   
                   
Biochemistry and Gene Technology 5  
       
                   
                   
Industrial Microbiology 5  
       
                 
                     
Statistics and Design of experiments 5  
       
                 
                   
Heat Transfer and Fluid Mechanics in Food Engineering 5  
       
                 
                   
Food Manufacturing 1 5  
       
                 
                     
03000003000000000015150000000000
Biotechnical and Food Processes
                                                       
Fermentation Technology 5  
         
                   
                 
Food Manufacturing 2 5  
         
                   
                 
Food Product Development Project 5  
         
                     
               
Bioprocess Engineering 5  
         
                     
               
Process Hygiene Project 5  
         
                   
                 
Food Packaging 5  
         
                     
               
03000000300000000000151500000000
Products, Quality and Safety
                                                       
Bioproducts 10    
         
                     
           
HSEQ 5    
         
                       
           
Innovation Project 10    
         
                     
           
Process Planning Project 5    
         
                     
             
00300000030000000000001515000000
Plant Design and Profitability Calculations
(Select15ECTS)
                                                       
Current Topics in Biotechnology and Food Engineering 5    
           
                       
         
Engineering Swedish 5    
           
                       
         
Industrial Business 5    
           
                       
         
Finnish as a Second Language: Finnish at Work 5    
           
                       
         
0020000000200000000000002000000
Elective Module 1
(Select15ECTS)
                                                       
Elective Studies
(Select15ECTS)
                                                       
Work placement
                                                       
Work Placement 1 15    
           
                         
       
Work Placement 2 15      
           
                         
   
001515000001515000000000000157.57.500
Bachelor´s Thesis
                                                       
Bachelor’s Thesis 15      
           
                       
000150000007.57.50000000000003.83.83.83.8
ECTS credits per period / semester / academic year 6060653030303030303522.57.512.517.512.517.5151515151515201511.311.33.83.8

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

Biotechnology and Chemical Engineering

The Bachelor studies in Biotechnology and Chemical Engineering is a combination of chemistry and technology, and to some content also biology in the case of Biotechnology and Food Engineering studies. The area includes production of many useful commodities in respect to society and common welfare, such as food, fuels, medical products, cosmetics and paints. Prospective carriers are often found in connection to development and manufacturing of these products, as well as environmental monitoring.

Good scientific knowledge is a quality of the graduated engineer and is developed during the studies. The first year studies are the same for all students.

During the second academic semester the professional major is chosen among three alternatives:
• Biotechnology and Food Engineering
• Chemical Engineering
• Materials and Surface Engineering

In addition to the professional major the student chooses a module from some other degree programme or one or two interdisciplinary elective modules, which are connected to her/his personal interests and goals. These studies support wide-ranging, and the diverse range ensures that the graduated engineer has a strong, applied and environmentally friendly measure of the field.

The studies include a 20-week guided work placement and a Bachelor’s thesis during the final year of study.

Biotechnology and Food Engineering

On completion of the professional major, students
• know the requirements of production hygiene and practical microbiology for process and laboratory environments and can evaluate the functionality of the solutions
• can present the properties and industrial applications of common microbes and enzymes
• can design and size food processes and other bioprocesses as well as select suitable device configurations taking into account the requirements set by raw materials, chemicals, end products and maintenance.
• know the life cycle of foodstuffs and diagnostic products from product development to production
• are familiar with the main points of the legislation in the field of Biotechnology and Food Engineering and can apply the legislation in their own work
• master the basics of quality management and are able to design statistically reliable test series and to interpret the results gained from the tests.