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Programme

Management of Agrifood Systems and Companies

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CONCEPTS
KEY
1
PRODUCTION UNIT
2
DESIGN AND IMPLEMENTATION OF THE PRODUCTION UNIT
3
DESIGN OF AGRI-FOOD INDUSTRIES
4
AGRICULTURAL PRODUCTION SYSTEMS
5
STRUCTURE OF THE AGRICULTURAL PRODUCTION CYCLE/PROCESS
6
MANAGEMENT METHODS PRACTICES AND TECHNICAL AND ECONOMIC CONTROL
7
DESIGN AND ORGANISATION OF STANDARD AGRICULTURAL PRODUCTION PROCESSES
8
FOOD QUALITY AND SAFETY IN THE AGRI-FOOD INDUSTRY
9
PRODUCTION PLANNING
10
PROCESS INNOVATION
11
APPLIED MANAGEMENT AND CONTROL SYSTEMS AND METHODS
12
AGRICULTURAL PRODUCTION SYSTEMS: CONVENTIONAL AND ORGANIC PRODUCTION
DESCRIPTION

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.
 

Information

OBJECTIVES

  • 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.

MÓDULES

PRODUCTION UNIT
DESIGN AND IMPLEMENTATION OF THE PRODUCTION UNIT
DESIGN OF AGRI-FOOD INDUSTRIES
AGRICULTURAL PRODUCTION SYSTEMS
STRUCTURE OF THE AGRICULTURAL PRODUCTION CYCLE/PROCESS
MANAGEMENT METHODS PRACTICES AND TECHNICAL AND ECONOMIC CONTROL
DESIGN AND ORGANISATION OF STANDARD AGRICULTURAL PRODUCTION PROCESSES
FOOD QUALITY AND SAFETY IN THE AGRI-FOOD INDUSTRY
PRODUCTION PLANNING
PROCESS INNOVATION
APPLIED MANAGEMENT AND CONTROL SYSTEMS AND METHODS
AGRICULTURAL PRODUCTION SYSTEMS: CONVENTIONAL AND ORGANIC PRODUCTION
Este curso pertenece al y actualmente no se puede cursar de manera independiente.
Si desea recibir información del Máster al que pertenece o de posibles ediciones del curso a las que se pueda inscribir independientemente puede rellenar el siguiente formulario:
PROG-SM-MANAGEMENT-AGRIFOOD-
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