Education
The activities of SeAMK Food Labs relies on high-quality expertise and education. We educate professionals for the field of food industry and the region who create sustainable food solutions for tomorrow’s society – this is the backbone of our activities. The higher education studies include internships in various parts of food industry. Scientific theories learned in theoretical studies are tested in practice within the SeAMK Food Labs learning environments as part of courses and project studies. Most of the students’ thesis’s are done directly for companies or to benefit the food industry in general. On this page, you will find more detailed information of different types of student assignments that can be done to benefit the food industry in SeAMK.
Student Assignment Opportunities for Companies
There are several different courses and project topics available. A company can give one or more assignments. SeAMK food sector students prepare a customized project as part of a course individually or in groups, together with the client and under the guidance of a teacher. Participation is free of charge.
Contact us
- Fill the contact form in Food Labs website
- Give a short description of the company
- Description of the assignment topic and scope – how extensive project you have for student assignment?
- The name of the company’s contact person for additional information
Contact person of the company
- clarifies the idea with the teacher before the start of the course
- participates in the presentation of topics at the beginning of the course
- provides students with enough information for the implementation of the exercise work during the course
- evaluates the success of the research from the company’s perspective
- participates in the presentation of reports at the end of the course
During the course, the teacher guides the process. Feel free also to contact the designated teacher and propose your assignment.
Recruit a student trainee!
Information on practical training periods in different degree programmes.
- Basic training: A public or private catering company with at least 100 meals/day is accepted as a training place. The trainee’s tasks include food preparation and customer service.
- Advanced training: Hospitality management students complete advanced training as part of their studies. Training tasks include, for example, supervisory, advisory, marketing, product development, or planning tasks in the hospitality sector.
- Registration and further information: paula.juurakko@seamk.fi
- Farm training: Agriculture students complete farm training as part of their first-year studies. Training tasks include, for example, key farm work using efficient, safe, and environmentally friendly working methods. Feel free to contact us if you want to act as a training farm!
- Registration and further information: jussi-matti.kallio@seamk.fi or +358 40 680 7150
- Specialization training: Agriculture students complete specialization training as part of their third-year studies. The purpose of the training is to increase the student’s competence in their own field. Contact us. I will be happy to tell you more and inform students about training places.
- Registration and further information: marjo.latva-kyyny@seamk.fi or +358 40 830 0423
- Bio and Food Engineering students: complete practical training as part of their third-year studies. Training tasks can relate to, for example, supervisory, advisory, marketing, product development, planning, supervision, etc. tasks. Feel free to contact us if your company has a training place to offer! The working period is 5 months long and usually takes place in the spring semester from January to May.
- Registration and further information: matti-pekka.pasto@seamk.fi
- Agri-Food Engineering students: [Same contact information applies]
Bachelor’s thesis as a student assignment
Larger research or development entities can be offered as thesis topics. For example, feasibility studies, product development, and process design/optimization.
- It is good to reserve 6–9 months for completing a thesis.
- An investigation section can be completed slightly faster.
- The scope of the work is 15 ECTS credits, which corresponds to approximately 400 hours of work.
- Students are fourth-year students and start theses year-round, but there is a higher probability of finding a student at the beginning of the academic year.
- Commissioners can flexibly be companies, municipalities, associations, projects, or other organizations.
- Agriculture thesis topics: teija.ronka@seamk.fi
- Hospitality management thesis topics: kaija.nissinen@seamk.fi
- Bio and Food Engineering & Agri-Food Engineering thesis topics: margit.narva@seamk.fi
Other assignments for students as part of different study modules
- For Bio and Food Engineering students
- Implemented by third-year students.
- Companies can inquire about a cooperation project for their own product.
- The study unit includes the entire product development project from idea to final product, including, for example, market research.
- 800 first-year students from different fields.
- 60–70 students work on the client’s development challenges, divided into smaller multidisciplinary groups.
- Unlike other student collaborations, the participation fee for Innovation Week is 250 €.
- Implemented by second-year students.
- 1–2 month working period.
- Projects for companies, projects, and associations.
Contact information:
By email at: foodlabs(a)seamk.fi
By phone at: +358406807538
You can contact us using contact form
Our location:
SeAMK Campus in Seinäjoki
Street address: Kampusranta 9-11
Postal code: 60320 Seinäjoki
See more detailed locations here.
This website has been produced as part of the Future Frami Food Lab development project.
Future Frami Food Lab is an ERDF-funded project. The main objective of the project is to increase the role of South Ostrobothnia as a food region and as a leading expert in food technology and processes in Finland and as an internationally significant actor. The project also strengthens SeAMK Food Labs’ role as a testing platform for food technologies and processes and as an identified competence cluster in the field.
