Advanced Food Technology, full-time studies: ELKV25SP
Code: ELKV25SP
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| Code | Name | Credits (cr) | 2025-2026 | 2026-2027 | 2027-2028 | 2028-2029 | Autumn 2025 | Spring 2026 | Autumn 2026 | Spring 2027 | Autumn 2027 | Spring 2028 | Autumn 2028 | Spring 2029 | 1. / 2025 | 2. / 2026 | 3. / 2026 | 1. / 2026 | 2. / 2027 | 3. / 2027 | 1. / 2027 | 2. / 2028 | 3. / 2028 | 1. / 2028 | 2. / 2029 | 3. / 2029 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ELKV25SP-1001 |
CORE COMPETENCE
(Choose all ) |
180 | ||||||||||||||||||||||||
| ELKV25SP-1003 |
Common studies
(Choose all ) |
30 | ||||||||||||||||||||||||
| XY00EX56 | Study and workplace skills | 5 | ||||||||||||||||||||||||
| XY00EX57 | Digital skills | 5 | ||||||||||||||||||||||||
| XY00EX59 | Finnish communication skills | 5 | ||||||||||||||||||||||||
| XY00EX60 | Professional Swedish | 5 | ||||||||||||||||||||||||
| XY00EX58 | Professional English | 5 | ||||||||||||||||||||||||
| XY00EX61 | Research and development skills | 5 | ||||||||||||||||||||||||
| ELKV25SP-1004 |
Natural sciences
(Choose all ) |
35 | ||||||||||||||||||||||||
| EL00FB42 | Basics of chemistry and thermodynamics | 5 | ||||||||||||||||||||||||
| EL00FB43 | Microbiology | 5 | ||||||||||||||||||||||||
| TY00EY55 | Engineering mathematics 1 | 5 | ||||||||||||||||||||||||
| TY00EY56 | Engineering mathematics 2 | 5 | ||||||||||||||||||||||||
| TY00FB03 | Engineering physics | 5 | ||||||||||||||||||||||||
| EL00FB44 | Food chemistry | 5 | ||||||||||||||||||||||||
| EL00FB45 | Biochemistry and metabolism | 5 | ||||||||||||||||||||||||
| ELKV25SP-1005 |
Food production
(Choose all ) |
35 | ||||||||||||||||||||||||
| EL00FB46 | Food hygiene | 5 | ||||||||||||||||||||||||
| EL00FB47 | Food knowledge and food legislation | 5 | ||||||||||||||||||||||||
| EL00FB48 | Food technology | 5 | ||||||||||||||||||||||||
| EL00FB49 | In-house control and quality management | 5 | ||||||||||||||||||||||||
| EL00FB50 | Processes of plant-based foods | 5 | ||||||||||||||||||||||||
| EL00FB51 | Vegetable handling and processing | 5 | ||||||||||||||||||||||||
| EL00FB52 | Convenience food processes | 5 | ||||||||||||||||||||||||
| ELKV25SP-1006 |
Food processing operating environment
(Choose all ) |
35 | ||||||||||||||||||||||||
| EL00FB53 | Responsible food production | 5 | ||||||||||||||||||||||||
| EL00FB54 | Process engineering and packaging techniques | 5 | ||||||||||||||||||||||||
| EL00FB55 | Package labelling and food contact materials | 5 | ||||||||||||||||||||||||
| EL00FB56 | Food trends and product development with plant-based foods | 5 | ||||||||||||||||||||||||
| EL00FB57 | Drinking and process water | 5 | ||||||||||||||||||||||||
| EL00FB58 | Labour legislation and supervisory work, occupational health and safety | 5 | ||||||||||||||||||||||||
| EL00FB59 | Advanced technologies in food production | 5 | ||||||||||||||||||||||||
| ELKV25SP-1007 |
Practical training
(Choose all ) |
30 | ||||||||||||||||||||||||
| EL00FB40 | Practical training 1 | 15 | ||||||||||||||||||||||||
| EL00FB41 | Practical training 2 | 15 | ||||||||||||||||||||||||
| ELKV25SP-1008 |
Bachelor's thesis
(Choose all ) |
15 | ||||||||||||||||||||||||
| OP00AA43 | Bachelor’s thesis: idea and planning | 5 | ||||||||||||||||||||||||
| OP00AA44 | Bachelor’s thesis: implementation | 5 | ||||||||||||||||||||||||
| OP00AA45 | Bachelor’s thesis: reporting, assessment and presentation | 5 | ||||||||||||||||||||||||
| ELKV25SP-1002 |
COMPLEMENTARY COMPETENCE
(Choose 60) |
60 | ||||||||||||||||||||||||
| ELKV25SP-1009 |
Professional optional studies
(Choose ects: 45) |
45 | ||||||||||||||||||||||||
| ELKV25SP-1010 |
Other optional studies
(Choose ects: 15) |
15 | ||||||||||||||||||||||||
| Total | 240 | 57 | 57 | 31 | 35 | 27 | 30 | 27 | 30 | 21 | 10 | 5 | 30 | 27 | 30 | 0 | 27 | 30 | 0 | 21 | 10 | 0 | 5 | 15 | 15 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
bachelor level
decree 1129/2014 §2