Bachelor in Bio and Food Technology

Helsinki Metropolia University of Applied Sciences, founded in 2008, is Finland’s largest university of applied sciences and serves about 17,000 students in the Helsinki metropolitan area. Known for its practical, multidisciplinary approach, Metropolia combines technical, creative and healthcare education with a strong emphasis on innovation. Its campuses are well connected to the city’s business and technology ecosystems, offering an environment that supports applied learning and professional development.

The university provides a wide selection of degree programs across Culture, Business, Health Care and Social Services, and Technology, with 272 distinct programs and numerous English-taught options. Metropolia’s research, development and innovation activities operate through five specialized innovation hubs that link students to industry partners and real-world projects. This structure allows learners to gain hands-on experience, develop problem-solving skills and work on solutions that address current societal challenges.

International students find a welcoming and inclusive community, with extensive support services for orientation, career guidance and integration into the Finnish job market. Modern facilities and strong collaboration with employers make Metropolia a practical choice for those seeking career-oriented higher education in Northern Europe. Its focus on applied research and industry ties helps graduates transition smoothly into professional roles.

The Bachelor in Bio and Food Technology at Helsinki Metropolia University of Applied Sciences is a degree for students who want to become engineers in food production and biotechnology. This 4-year program helps students understand food safety, quality control, and production processes. The main advantage is the practical approach that combines theoretical knowledge with laboratory work and real-world projects.

The curriculum integrates chemistry, biotechnology, and food science. Students will develop skills in product development, quality assurance, and sustainable practices in food manufacturing. They will participate in hands-on learning experiences, such as laboratory work and product development initiatives, to explore innovative methods for creating safe and high-quality food products.

Graduates can pursue careers as product developers, production managers, or microbiological safety specialists. They can work in food production, engineering, or quality assurance. Potential employers include food manufacturers, engineering firms, and regulatory authorities.