Degree Programme in Bio Technology and Food Engineering: Ohjeellinen ajoitussuunnitelma
Code: TF12S2
- Credits
- 240 ects
- Duration
- 4 years (240 ECTS)
- Start semester
- Autumn 2012
- Teaching language
- Finnish
Descriptions
Modern biotechnology and food engineering are fields of high technology engineering, combining biology and life sciences with engineering, by using living material in production. The most characteristic feature of biotechnology is the use of living cells, or metabolic compounds of living organisms, e.g. enzymes, in production. Biotechnology has a long history, being perhaps the oldest technology harnessed by man. The first applications were invented accidentally e.g. making wine, beer, yoghurt, or baking bread or making sauerkraut. Nowadays, biotechnology comprises a lot more: antibiotics, targeted drugs, functional food, enzymes produced by cultivating microbes, research of hereditary diseases etc. Microbes can also be used in ore beneficiation in mining industry, e.g. in concentrating iron or nickel. Currently, microbes are also used in producing renewable liquid or gaseous fuels e.g. from food waste.
Degree Programme in Biotechnology and Food Engineering offers both daytime studies for young adults with vocational education or high school background, or studies taking place in the evenings for adults, already working in the field. The programme provides the learners with practical experience and professional knowledge in the field.
Specialisation Options
There are two specialization options in the Degree Programme of Biotechnology and Food Engineering
• Food Management and Bioprocessing
• Biomedical Technology
Career Prospects
The ever more stringent requirements of using renewable sources, especially in energy production, offer great challenges and opportunities for engineers of biotechnology and food engineering, not only in Finland but also worldwide.
Engineers, graduated from Biotechnology and Food Engineering Degree Programme work for example as experts, or supervisors, both in food industry and in biotechnological production. Typical job descriptions include production, research and development, marketing, management, or environmental protection positions. Both biotechnology and food engineering are research intensive fields aiming at new sustainable, and safer or healthier products. Also improving quality and quality controls systems play an important role in the field. Engineers that have focused on research and development typically act as experts in use of modern laboratory equipment.
All tuition is in Finnish.
Development
Voimassaoleva Bio- ja elintarviketekniikan koulutusohjelman opetussuunnitelma on laadittu vuonna 2012, Opintosuunnitelma valmisteltiin tiiviissä yhteistyössä koulutusohjelman neuvottelukunnan kanssa ja sen lisäksi tehtiin alan työmarkkinaselvitys. Nykyiset suuntautumisvaihtoehdot ovat
• Elintarviketuotanto ja bioprosessit
• Biolääketeknologia
Further information
Vantaa, Myyrmäki:
Carola Fortelius
Head of Degree Programme
puh. 020 783 6136
firstname.lastname[at]metropolia.fi
Liisa Heikkilä
Assistant of Degree Programme
puh. 020 783 6137
firstname.lastname[at]metropolia.fi
Uusi teksti:
Qualification awarded:
Bachelor of Engineering in Bio and Food Technology
Level of qualification:
Bachelor of Engineering
Specific admission requirements:
None
Specific arrangements for recognition of prior learning:
According to the general rules of the university of applied sciences.
Qualification requirements and regulations:
Profile of the programme:
Modern biotechnology and food engineering are fields of high technology engineering, combining biology and life sciences with engineering, by using living material in production. The most characteristic feature of biotechnology is the use of living cells, or metabolic compounds of living organisms, e.g. enzymes, in production. Biotechnology has a long history, being perhaps the oldest technology harnessed by man. The first applications were invented accidentally e.g. making wine, beer, yoghurt, or baking bread or making sauerkraut. Nowadays, biotechnology comprises a lot more: antibiotics, targeted drugs, functional food, enzymes produced by cultivating microbes, research of hereditary diseases etc. Microbes can also be used in ore beneficiation in mining industry, e.g. in concentrating iron or nickel. Currently, microbes are also used in producing renewable liquid or gaseous fuels e.g. from food waste.
Degree Programme in Biotechnology and Food Engineering offers both daytime studies for young adults with vocational education or high school background, or studies taking place in the evenings for adults, already working in the field. The programme provides the learners with practical experience and professional knowledge in the field.
There are two specialization options in the Degree Programme of Biotechnology and Food Engineering
• Food Management and Bioprocessing
• Biomedical Technology
All tuition is in Finnish.
Key learning outcomes:
Occupational profiles of graduates with examples:
The ever more stringent requirements of using renewable sources, especially in energy production, offer great challenges and opportunities for engineers of biotechnology and food engineering, not only in Finland but also worldwide.
Engineers, graduated from Biotechnology and Food Engineering Degree Programme work for example as experts, or supervisors, both in food industry and in biotechnological production. Typical job descriptions include production, research and development, marketing, management, or environmental protection positions. Both biotechnology and food engineering are research intensive fields aiming at new sustainable, and safer or healthier products. Also improving quality and quality controls systems play an important role in the field. Engineers that have focused on research and development typically act as experts in the use of modern laboratory equipment.
Access to further studies:
Access to Master's studies according to the entrance qualifications of the university.
Course structure diagram with credits:
Examination regulations, assessment and grading:
Each course assessed using grading 0-5. Grade 0 = fail and grades 1-5 = pass. The assessment criteria is presented in each course description and the actual assessment methods depend on the teacher of the course.
Graduation requirements:
240 ECTS credits to be completed according to the curriculum.
Mode of study:
Programme director or equivalent:
Carola Fortelius
Head of Degree Programme
tel. +358 20 783 6136
firstname.lastname[at]metropolia.fi
Select timing, structure or classification view
Show study timings by semester, study year or period
| Code | Name | Credits (ECTS) | 2012-2013 | 2013-2014 | 2014-2015 | 2015-2016 | Autumn 2012 | Spring 2013 | Autumn 2013 | Spring 2014 | Autumn 2014 | Spring 2015 | Autumn 2015 | Spring 2016 | 1. / 2012 | 2. / 2012 | 3. / 2013 | 4. / 2013 | 1. / 2013 | 2. / 2013 | 3. / 2014 | 4. / 2014 | 1. / 2014 | 2. / 2014 | 3. / 2015 | 4. / 2015 | 1. / 2015 | 2. / 2015 | 3. / 2016 | 4. / 2016 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| TF12S2-1000 |
Core Requirement Studies
(Choose all ) |
98 | ||||||||||||||||||||||||||||
| TF12S2-1005 |
Introductory courses
(Choose all ) |
7 | ||||||||||||||||||||||||||||
| XX00AC54 | Introduction to Studies | 3 | ||||||||||||||||||||||||||||
| TF00AB19 | Orientation to project work | 4 | ||||||||||||||||||||||||||||
| TF12S2-1006 |
Lanquages
(Choose all ) |
15 | ||||||||||||||||||||||||||||
| XX00AA68 | Finnish Communication Skills for Technology | 3 | ||||||||||||||||||||||||||||
| XX00AC51 | Professional English | 3 | ||||||||||||||||||||||||||||
| TF00AB18 | English Communication Skills for Biotechnology and Food Engineering | 3 | ||||||||||||||||||||||||||||
| XX00AC52 | Swedish at Work | 3 | ||||||||||||||||||||||||||||
| XX00AC53 | Finnish as a Second Language: Finnish at Work | 3 | ||||||||||||||||||||||||||||
| TF12S2-1007 |
Mathematics
(Choose all ) |
21 | ||||||||||||||||||||||||||||
| TX00AD22 | Basics in Engineering Mathematics | 3 | ||||||||||||||||||||||||||||
| TX00AD23 | Equations and Matrices | 3 | ||||||||||||||||||||||||||||
| TX00AD24 | Functions and Derivates | 3 | ||||||||||||||||||||||||||||
| TX00AD25 | Differential and Integral Calculations | 3 | ||||||||||||||||||||||||||||
| TX00AD26 | Basic Course in Statistics | 3 | ||||||||||||||||||||||||||||
| TX00AD27 | Design of Experiments and Statistical Quality Control | 3 | ||||||||||||||||||||||||||||
| TF00AB23 | Innovation project methodology | 3 | ||||||||||||||||||||||||||||
| TF12S2-1008 |
Physics
(Choose all ) |
11 | ||||||||||||||||||||||||||||
| TX00AD09 | Mechanics and Fluids | 4 | ||||||||||||||||||||||||||||
| TX00AD10 | Thermal Physics and Humidity | 3 | ||||||||||||||||||||||||||||
| TX00AD11 | Electricity and Magnetism | 4 | ||||||||||||||||||||||||||||
| TF12S2-1009 |
Chemistry
(Choose all ) |
32 | ||||||||||||||||||||||||||||
| TX00AD05 | Introductory Chemistry | 3 | ||||||||||||||||||||||||||||
| TF00AB22 | Introductory chemistry laboratory course | 3 | ||||||||||||||||||||||||||||
| TF00AA99 | Food Chemistry and Analysis | 4 | ||||||||||||||||||||||||||||
| TX00AD07 | Organic Chemistry | 4 | ||||||||||||||||||||||||||||
| TX00AD08 | Physical Chemistry | 6 | ||||||||||||||||||||||||||||
| TX00AD19 | Biomolecules | 3 | ||||||||||||||||||||||||||||
| TX00AD20 | Biochemistry I | 3 | ||||||||||||||||||||||||||||
| TF00AB20 | Practical Biochemistry | 6 | ||||||||||||||||||||||||||||
| TF12S2-1010 |
Information Technology
(Choose all ) |
6 | ||||||||||||||||||||||||||||
| TX00AD29 | Introduction to Computing | 3 | ||||||||||||||||||||||||||||
| TF00AB24 | Introduction to computational data processing | 3 | ||||||||||||||||||||||||||||
| TF12S2-1011 |
Economics
(Choose all ) |
6 | ||||||||||||||||||||||||||||
| TX00AD14 | Company Profitability Analysis and Cost Calculation | 3 | ||||||||||||||||||||||||||||
| TX00AD15 | Human Resource Management and Labour Legislation | 3 | ||||||||||||||||||||||||||||
| TF12S2-1001 |
Professional Studies
(Choose all ) |
119 | ||||||||||||||||||||||||||||
| TF12S2-1012 |
Food manufactoring and Bioprocesses
(Choose all ) |
29 | ||||||||||||||||||||||||||||
| TF00AA90 | Food Manufacturing Techniques | 6 | ||||||||||||||||||||||||||||
| TF00AA91 | Sensory Evaluation | 4 | ||||||||||||||||||||||||||||
| TF00AA92 | Heat transfer and fluid mechanics 2 | 3 | ||||||||||||||||||||||||||||
| TF00AA95 | Food packaging | 3 | ||||||||||||||||||||||||||||
| TF00AB25 | Laboratory works of bioprocess engineering and automation | 6 | ||||||||||||||||||||||||||||
| TF00AA96 | Food Safety and Legislation | 3 | ||||||||||||||||||||||||||||
| TF00AA97 | Food Product Development | 4 | ||||||||||||||||||||||||||||
| TF12S2-1013 |
Biomedical Technology
(Choose all ) |
29 | ||||||||||||||||||||||||||||
| TF00AB10 | Biochemistry 2 | 4 | ||||||||||||||||||||||||||||
| TF00AB11 | Diagnostics | 3 | ||||||||||||||||||||||||||||
| TX00AD04 | Bioinformatics | 3 | ||||||||||||||||||||||||||||
| TF00AB12 | Computational Methods in Bioinformatics | 3 | ||||||||||||||||||||||||||||
| TF00AB17 | Laboratory course in modern biotechnology | 3 | ||||||||||||||||||||||||||||
| TF00AB13 | Animal cell technique | 4 | ||||||||||||||||||||||||||||
| TF00AB15 | Microscopy and image analysis | 3 | ||||||||||||||||||||||||||||
| TF00AB14 | Bioinnovations and business | 3 | ||||||||||||||||||||||||||||
| TF00AB16 | Laboratory robotics | 3 | ||||||||||||||||||||||||||||
| TF12S2-1014 |
Innovation Project
(Choose all ) |
10 | ||||||||||||||||||||||||||||
| XX00AC55 | Innovation Project | 10 | ||||||||||||||||||||||||||||
| TX00AD01 | Microbiology I | 3 | ||||||||||||||||||||||||||||
| TF00AA98 | Microbiology II | 4 | ||||||||||||||||||||||||||||
| TX00AD02 | Gene Technology | 4 | ||||||||||||||||||||||||||||
| TX00AD03 | Cell biology | 3 | ||||||||||||||||||||||||||||
| TF00AB01 | Production Hygiene | 4 | ||||||||||||||||||||||||||||
| TF00AB02 | Nutrition | 3 | ||||||||||||||||||||||||||||
| TF00AB03 | Heat transfer and fluid mechanics 1 | 3 | ||||||||||||||||||||||||||||
| TF00AB04 | Environmental Biotechnology | 3 | ||||||||||||||||||||||||||||
| TF00AB05 | Bioprocess Engineering | 4 | ||||||||||||||||||||||||||||
| TF00AB06 | Fermentation Technology | 4 | ||||||||||||||||||||||||||||
| TX00AD21 | Basics of Automation | 3 | ||||||||||||||||||||||||||||
| TF00AB07 | Process Design and Investment Calculations | 4 | ||||||||||||||||||||||||||||
| TF00AB08 | Cell factories and industrial enzyme applications | 3 | ||||||||||||||||||||||||||||
| TF00AB09 | Biomaterials and the nanotechnology | 3 | ||||||||||||||||||||||||||||
| TX00AD32 | Occupational safety and well-being | 3 | ||||||||||||||||||||||||||||
| TF12S2-1002 |
Elective Studies
(Choose all ) |
0 | ||||||||||||||||||||||||||||
| TF12S2-1003 |
Practical Training
(Choose all ) |
30 | ||||||||||||||||||||||||||||
| TX00AD58 | Work Placement 1 | 15 | ||||||||||||||||||||||||||||
| TX00AD59 | Work Placement 2 | 15 | ||||||||||||||||||||||||||||
| TF12S2-1004 |
Bachelor's Thesis
(Choose all ) |
15 | ||||||||||||||||||||||||||||
| TX00AD61 | Bachelor's Thesis | 15 | ||||||||||||||||||||||||||||
| Total | 240 | 58 | 63 | 76 | 59 | 29 | 29 | 31.5 | 31.5 | 38 | 38 | 29.5 | 29.5 | 15.1 | 15.1 | 15.1 | 15.1 | 16.2 | 16.2 | 16.2 | 16.2 | 19.6 | 19.6 | 19.6 | 19.6 | 15.25 | 15.25 | 15.25 | 15.25 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
polytechnics::bachelor level
Government Decree on Polytechnics (15.5.2003/352; 4 §)
bio- ja elintarviketekniikka::kompetenssit
Tiedot lähettänyt 5.3.2009 ja 9.2.2009 Liisa Heikkilä
Bachelor level::generic competences (2010)
Rectors' Conference of Finnish Universities of Applied Sciences (2010): recommendation for generic competences in bachelor level