Biotechnology and Chemical Engineering: Biotechnology and Food Engineering
Code: TXM21S1
- Degree title
- Bachelor of Engineering, BEng
- Credits
- 240 ects
- Duration
- 4 years (240 ECTS)
- Start semester
- Autumn 2021
- Teaching language
- Finnish
Descriptions
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.
Development
Feedback on the implementation of the curriculum is collected from the Degree Programme's Advisory Board, as well as students and partner companies. The feedback on the basis of the curriculum and implementations are developed every year.
Further information
Head of Biotechnology and Chemical Engineering
Arto Yli-Pentti
arto.yli-pentti@metropolia.fi
Objective
Key learning outcomes
The basis of the competence goal is a good knowledge of mathematics and science and the application of this knowledge in the fields of biotechnology and food engineering, chemical engineering and materials technology and surface engineering.
At the beginning of the studies, the aim is to create an overall perception of the business operations, job opportunities and technical industrial solutions in the above-mentioned fields of technology.
Biotechnical and chemical engineers should have a good knowledge of the following:
• behaviour of substances and materials, for example different states and operating conditions
• corrosion prevention
• foodstuffs and biomaterials as well as raw materials and intermediate products
• design and control of production processes
• laboratory analytics
• environmental, quality, safety, and health aspects of all operations
- Download attachment AMK-ont arviointikehikko hyväksytty 191212 (pdf, 131.01 kB)
- Download attachment competency matrix BIOE (pdf, 193.74 kB)
- Download attachment competency matrix KEMPRO (pdf, 192.67 kB)
- Download attachment competency matrix MATPI (pdf, 193.84 kB)
- Download attachment FINAL en AMK-ont arviointikehikko hyväksytty 191212 (pdf, 134.66 kB)
- Download attachment osaamismatriisi BIOE (pdf, 195.09 kB)
- Download attachment osaamismatriisi KEMPRO (pdf, 191.53 kB)
- Download attachment osaamismatriisi MATPI (pdf, 191.73 kB)
Select timing, structure or classification view
Show study timings by semester, study year or period
| Code | Name | Credits (ECTS) | 2021-2022 | 2022-2023 | 2023-2024 | 2024-2025 | Autumn 2021 | Spring 2022 | Autumn 2022 | Spring 2023 | Autumn 2023 | Spring 2024 | Autumn 2024 | Spring 2025 | 1. / 2021 | 2. / 2021 | 3. / 2022 | 4. / 2022 | 1. / 2022 | 2. / 2022 | 3. / 2023 | 4. / 2023 | 1. / 2023 | 2. / 2023 | 3. / 2024 | 4. / 2024 | 1. / 2024 | 2. / 2024 | 3. / 2025 | 4. / 2025 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| TXM21S1-1001 |
Orientation to Field and Studies in Biotechnical, Chemical and Surface Engineering
(Choose all ) |
30 | ||||||||||||||||||||||||||||
| TX00BQ17 | Orientation to Field and Studies | 5 | ||||||||||||||||||||||||||||
| TX00DJ38 | Fundamentals of Chemistry 1 | 5 | ||||||||||||||||||||||||||||
| TX00EC51 | Fundamentals of Chemistry 2 | 5 | ||||||||||||||||||||||||||||
| TX00DV55 | Fundamentals of Mathematics and Natural Sciences 1 | 5 | ||||||||||||||||||||||||||||
| TX00DV56 | Fundamentals of Mathematics and Natural Sciences 2 | 5 | ||||||||||||||||||||||||||||
| TX00EC47 | Introductory Project and Professional Communication | 5 | ||||||||||||||||||||||||||||
| TXM21S1-1002 |
Introduction to Industrial Processes in Biotechnical, Chemical and Materials Engineering
(Choose ects: 30) |
30 | ||||||||||||||||||||||||||||
| TX00EC52 | Engineering Chemistry | 5 | ||||||||||||||||||||||||||||
| TX00DJ40 | Math and Science Basics 3 | 5 | ||||||||||||||||||||||||||||
| TX00DJ42 | Basics in Biosciences | 5 | ||||||||||||||||||||||||||||
| TX00DJ43 | Food Chemistry and Nutrition | 5 | ||||||||||||||||||||||||||||
| TX00EC58 | Project Course in Biotechnology and Chemical Engineering | 10 | ||||||||||||||||||||||||||||
| TXM21S1-1003 |
Properties of Biomaterials
(Choose all ) |
30 | ||||||||||||||||||||||||||||
| TX00EF31 | Sensory Evaluation | 5 | ||||||||||||||||||||||||||||
| TX00DJ55 | Biochemistry and Gene Technology | 5 | ||||||||||||||||||||||||||||
| TX00DJ56 | Industrial Microbiology | 5 | ||||||||||||||||||||||||||||
| TX00DJ57 | Statistics and Design of experiments | 5 | ||||||||||||||||||||||||||||
| TX00EF17 | Heat Transfer and Fluid Mechanics in Food Engineering | 5 | ||||||||||||||||||||||||||||
| TX00DJ58 | Food Manufacturing 1 | 5 | ||||||||||||||||||||||||||||
| TXM21S1-1007 |
Biotechnical and Food Processes
(Choose all ) |
30 | ||||||||||||||||||||||||||||
| TX00DJ63 | Fermentation Technology | 5 | ||||||||||||||||||||||||||||
| TX00DJ64 | Food Manufacturing 2 | 5 | ||||||||||||||||||||||||||||
| TX00BP85 | Food Product Development Project | 5 | ||||||||||||||||||||||||||||
| TX00EF23 | Bioprocess Technology | 5 | ||||||||||||||||||||||||||||
| TX00DL07 | Process Hygiene Project | 5 | ||||||||||||||||||||||||||||
| TX00EF29 | Food Packaging | 5 | ||||||||||||||||||||||||||||
| TXM21S1-1011 |
Products, Quality and Safety
(Choose all ) |
30 | ||||||||||||||||||||||||||||
| TX00EC74 | Bioproducts | 10 | ||||||||||||||||||||||||||||
| TX00BP87 | HSEQ | 5 | ||||||||||||||||||||||||||||
| TX00EF28 | Process Planning Project | 5 | ||||||||||||||||||||||||||||
| XX00DZ39 | Multidisciplinary Innovation Project | 10 | ||||||||||||||||||||||||||||
| TXM21S1-1015 |
Plant Design and Profitability Calculations
(Choose ects: 15) |
15 | ||||||||||||||||||||||||||||
| TX00DJ72 | Current Topics in Biotechnology and Food Engineering | 5 | ||||||||||||||||||||||||||||
| TX00BP92 | Industrial Business | 5 | ||||||||||||||||||||||||||||
| TX00EA96 | Engineering Swedish | 5 | ||||||||||||||||||||||||||||
| XX00EF54 | Finnish as a Second Language: Finnish at Work | 5 | ||||||||||||||||||||||||||||
| TXM21S1-1017 |
Elective Module 1
(Choose ects: 15) |
15 | ||||||||||||||||||||||||||||
| TXM21S1-1018 |
Elective Studies
(Choose ects: 15) |
15 | ||||||||||||||||||||||||||||
| TXM21S1-1019 |
Work placement
(Choose all ) |
30 | ||||||||||||||||||||||||||||
| TX00BQ40 | Work Placement 1 | 15 | ||||||||||||||||||||||||||||
| TX00BQ41 | Work Placement 2 | 15 | ||||||||||||||||||||||||||||
| TXM21S1-1020 |
Bachelor´s Thesis
(Choose all ) |
15 | ||||||||||||||||||||||||||||
| TX00ED19 | Bachelor’s Thesis | 15 | ||||||||||||||||||||||||||||
| Total | 240 | 60 | 60 | 65 | 30 | 30 | 30 | 30 | 30 | 30 | 35 | 22.5 | 7.5 | 15 | 15 | 12.5 | 17.5 | 15 | 15 | 15 | 15 | 15 | 15 | 15 | 20 | 11.25 | 11.25 | 3.75 | 3.75 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
amk::amk-tutkintojen kieliopinnot
AMK-tutkintoon johtavien opintojen tavoitteena on, että tutkinnon suorittaneella on riittävä viestintä- ja kielitaito oman alansa tehtäviin sekä kansainväliseen toimintaan ja yhteistyöhön. (Valtioneuvoston asetus ammattikorkeakoulusta 1129/2014, 4 §).
STRUCTURE Bachelor (A18.12.2014/1129)
Asetuksen 18.12.2014/1129 mukainen rakenne. 2 § Opintojen rakenne Ammattikorkeakoulututkintoon johtaviin opintoihin kuuluu: 1) perus- ja ammattiopintoja; 2) vapaasti valittavia opintoja; 3) ammattitaitoa edistävää harjoittelua; 4) opinnäytetyö.