The agri-food sector is becoming a key part of the economy of any developed country. Ensuring the supply of safe and quality agricultural products from the producing areas to the final consumer is the task of a number of companies that make up what is known as the supply chain. Knowledge of all these stages is crucial for any professional in the sector.
For this reason, the basic aim of this course is to acquire both general and specific technical and practical knowledge related to the management of agri-food systems and companies.
Participants will understand the types and elements of the Production Units, as well as what actions are necessary for the implementation of different types of farms. They will learn about the different systems and methods of production in the agri-food sector: ecological agriculture, integrated production, private protocols, etc. and they will develop the practical and legal aspects to successfully face the development of agri-food companies.
Furthermore, the course will introduce students to the design and organisation of agricultural product transformation processes by providing an integrated view of these concepts and techniques. It will also develop a vision of the transformation processes new roles in the global strategy of the company and to understand the importance of the management, quality and traceability systems in the agri-food industries.
Identify the types of production unit and their classification, as well as their scheduling and time organisation.
Define the key elements for the production unit, from a structural point of view and for the development of agricultural projects and product handling.
Implementing decisions on the start-up and development of an agricultural farm.
Solving the needs of the production process and adapting to market demands.
Describe status and features of the agri-food product, environmental and legal aspects.
Explain management, quality and traceability systems in the agri-food industry.
Identify different options to respond to the needs of the transformation process and to adapt to the market demands in a swift and efficient way.
Manage Lean concepts and tools, being able to extrapolate these concepts to the agri-food casuistry.
Use the Balanced Scorecard (BSC) as a management tool and define the most important KPI's.