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Home > Curriculum archives > Bachelor’s Degree (UAS), Undergraduate Programmes > Degree Programme in Bio and Food Technology
Bachelor’s Degree (UAS), Undergraduate Programmes

Degree Programme in Bio and Food Technology
Bachelor of Engineering, 240 ECTS

Bachelor of Engineering, BEng

  • Programme
  • Curricula
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Arto Yli-Pentti,
+358 20 783 6266

Specific admission requirements


Specific arrangements for recognition of prior learning

According to the general rules of the university of applied sciences.

Qualification requirements and regulations

See the Degree Regulations of Helsinki Metropolia UAS >>

Profile of the programme

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

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 the 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.

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 the 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.

Examination regulations, assessment and grading

Each course assessed using grading 0-5. Grade 0 = fail and grades 1-5 = pass. The assessment criteria are 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

Full-time studies

Level of qualification

Bachelor's Degree (First Cycle)