You will delve into key aspects of senior management in the food industry, such as innovation, sustainability and efficient resource management, which are fundamental in the food industry”

The Food Industry, essential to global welfare and economic development, faces constant challenges arising from market fluctuations, changing consumer demands and stringent safety and quality regulations. In this context, professionals must be able to manage both day-to-day operations and plan long-term strategies to ensure competitiveness and sustainability.  

With the aim of facilitating this work, TECH is launching a pioneering Advanced master’s degree in Senior Management of Food Companies. Designed by leaders in this area, the curriculum will analyze factors ranging from market research or the fundamentals of management to the evaluation of food safety. As a result, graduates will develop the necessary skills to successfully lead companies in the food industry, applying innovative strategies that integrate sustainability, quality and operational efficiency. 

To consolidate all these contents, TECH uses its characteristic learning system: Relearning. This method consists of the progressive reiteration of the key aspects of the syllabus, ensuring that graduates assimilate them in a natural way. Likewise, specialists will enjoy a dynamic teaching process thanks to the educational resources they will find in the Virtual Campus. On this digital platform they will find a library full of multimedia materials, including interactive summaries, specialized readings and case studies.   

Evaluate the performance and effectiveness of information systems through metrics and key management indicators” 

This Advanced master’s degree in Senior Management of Food Companies contains the most complete and up-to-date educational program on the market. Its most notable features are:

• Development of case studies presented by experts in Senior Management of Food Companies 
• The graphic, schematic, and practical contents with which they are created, provide scientific and practical information on the disciplines that are essential for professional practice 
• Practical exercises where self-assessment can be used to improve learning 
• Its special emphasis on innovative methodologies in Senior Management of Food Companies 
• Theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection assignments 
• Content that is accessible from any fixed or portable device with an Internet connection 

You will apply strategies to ensure the efficient use of available technological resources, improving productivity and reducing operating costs associated with information systems” 

It includes in its teaching staff professionals belonging to the field of Senior Management of Food Companies, who pour into this program the experience of their work, in addition to recognized specialists from reference companies and prestigious universities. 

The multimedia content, developed with the latest educational technology, will provide the professional with situated and contextual learning, i.e., a simulated environment that will provide an immersive learning experience designed to prepare for real-life situations. 

This program is designed around Problem-Based Learning, whereby the student must try to solve the different professional practice situations that arise throughout the program. For this purpose, the professional will be assisted by an innovative interactive video system created by renowned and experienced experts.  

You will identify global trends, optimizing production processes and developing competitive strategies that drive business growth, thanks to an extensive library of multimedia resources"

With the Relearning system you will not have to invest a great amount of study hours and you will focus on the most relevant concepts"

The university program will address specific areas of the food sector, such as the evaluation of trends in food production and consumption, the importance of hygiene programs in the food chain, and technical advice on products and their development. It will also provide a solid mathematical, statistical and economic preparation, vital for the planning and financial management of companies. Likewise, you will seek to establish a dynamic business model that values intangible resources and allows adaptation to a constantly changing society, ensuring the sustained growth and efficiency of organizations in the food sector. 

You will build corporate strategies that boost competitiveness, design innovative policies and manage Human Resources to maximize performance. What are you waiting for to enroll?" 

Module 1. Leadership, Ethics and Social Responsibility in Companies

1.1. Globalization and Governance

1.1.1. Governance and Corporate Governance
1.1.2. The Fundamentals of Corporate Governance in Companies
1.1.3. The Role of the Board of Directors in  the Corporate Governance Framework

1.2. Leadership

1.2.1. Leadership. A Conceptual Approach
1.2.2. Leadership in Companies
1.2.3. The Importance of Leaders in Business Management

1.3. Cross Cultural Management

1.3.1. Cross Cultural Management Concept
1.3.2. Contributions to Knowledge of National Cultures
1.3.3. Diversity Management

1.4. Management and Leadership Development

1.4.1. Concept of Management Development
1.4.2. Concept of Leadership
1.4.3. Leadership Theories
1.4.4. Leadership Styles
1.4.5. Intelligence in Leadership
1.4.6. The Challenges of Today's Leader

1.5. Business Ethics

1.5.1. Ethics and Morality
1.5.2. Business Ethics
1.5.3. Leadership and Ethics in Companies

1.6. Sustainability

1.6.1. Sustainability and Sustainable Development
1.6.2. The 2030 Agenda
1.6.3. Sustainable Companies

1.7. Corporate Social Responsibility

1.7.1. International Dimensions of Corporate Social Responsibility
1.7.2. Implementing Corporate Social Responsibility
1.7.3. The Impact and Measurement of Corporate Social Responsibility

1.8. Responsible Management Systems and Tools

1.8.1. CSR: Corporate Social Responsibility
1.8.2. Essential Aspects for Implementing a Responsible Management Strategy
1.8.3. Steps for the Implementation of a Corporate Social Responsibility Management System
1.8.4. CSR Tools and Standards

1.9. Multinationals and Human Rights

1.9.1. Globalization, Multinational Corporations and Human Rights
1.9.2. Multinational Corporations and International Law
1.9.3. Legal Instruments for Multinationals in the Area of Human Rights

1.10. Legal Environment and Corporate Governance

1.10.1. International Rules on Importation and Exportation
1.10.2. Intellectual and Industrial Property
1.10.3. International Labor Law

Module 2. Strategic Management and Executive Management

2.1. Organizational Analysis and Design

2.1.1. Conceptual Framework
2.1.2. Key Elements in Organizational Design
2.1.3. Basic Organizational Models
2.1.4. Organizational Design: Typology

2.2. Corporate Strategy

2.2.1. Competitive Corporate Strategy
2.2.2. Growth Strategies: Typology
2.2.3. Conceptual Framework

2.3. Strategic Planning and Strategy Formulation

2.3.1. Conceptual Framework
2.3.2. Elements of Strategic Planning
2.3.3. Strategy Formulation: Strategic Planning Process

2.4. Strategic Thinking

2.4.1. The Company as a System
2.4.2. Organization Concept

2.5. Financial Diagnosis

2.5.1. Concept of Financial Diagnosis
2.5.2. Stages of Financial Diagnosis
2.5.3. Assessment Methods for Financial Diagnosis

2.6. Planning and Strategy

2.6.1. The Plan from a Strategy
2.6.2. Strategic Positioning
2.6.3. Strategy in Companies

2.7. Strategy Models and Patterns

2.7.1. Conceptual Framework
2.7.2. Strategic Models
2.7.3. Strategic Patterns: The Five P’s of Strategy

2.8. Competitive Strategy

2.8.1. The Competitive Advantage
2.8.2. Choosing a Competitive Strategy
2.8.3. Strategies based on the Strategic Clock Model
2.8.4. Types of Strategies According to the Industrial Sector Life Cycle

2.9. Strategic Management

2.9.1. The Concept of Strategy
2.9.2. The Process of Strategic Management
2.9.3. Approaches in Strategic Management

2.10. Strategy Implementation

2.10.1. Indicator Systems and Process Approach
2.10.2. Strategic Map
2.10.3. Strategic Alignment

2.11. Executive Management

2.11.1. Conceptual Framework of Executive Management
2.11.2. Executive Management. The Role of the Board of Directors and Corporate Management Tools

2.12. Strategic Communication

2.12.1. Interpersonal Communication
2.12.2. Communication Skills and Influence
2.12.3. Internal Communication
2.12.4. Barriers to Business Communication

Module 3. Commercial Management, Strategic Marketing and Corporate Communications

3.1. Commercial Management

3.1.1. Conceptual Framework of Commercial Management
3.1.2. Business Strategy and Planning
3.1.3. The Role of Sales Managers

3.2. Marketing

3.2.1. The Concept of Marketing
3.2.2. The Basic Elements of Marketing
3.2.3. Marketing Activities in Companies

3.3. Strategic Marketing Management

3.3.1. The Concept of Strategic Marketing
3.3.2. Concept of Strategic Marketing Planning
3.3.3. Stages in the Process of Strategic Marketing Planning

3.4. Digital Marketing and E-Commerce

3.4.1. Digital Marketing and E-Commerce Objectives
3.4.2. Digital Marketing and Media Used
3.4.3. E-Commerce. General Context
3.4.4. Categories of E-Commerce
3.4.5. Advantages and Disadvantages of E-Commerce Versus Traditional Commerce

3.5. Managing Digital Business

3.5.1. Competitive Strategy in the Face of the Growing Digitalization of the Media
3.5.2. Design and Creation of a Digital Marketing Plan
3.5.3. ROI Analysis in a Digital Marketing Plan

3.6. Digital Marketing to Reinforce a Brand

3.6.1. Online Strategies to Improve Your Brand's Reputation
3.6.2. Branded Content and Storytelling

3.7. Digital Marketing Strategy

3.7.1. Defining the Digital Marketing Strategy
3.7.2. Digital Marketing Strategy Tools

3.8. Digital Marketing to Attract and Retain Customers

3.8.1. Loyalty and Engagement Strategies through the Internet
3.8.2. Visitor Relationship Management
3.8.3. Hypersegmentation

3.9. Managing Digital Campaigns

3.9.1. What Is a Digital Advertising Campaign?
3.9.2. Steps to Launch an Online Marketing Campaign
3.9.3. Mistakes in Digital Advertising Campaigns

3.10. Online Marketing Plan

3.10.1. What Is an Online Marketing Plan?
3.10.2. Steps to Create an Online Marketing Plan
3.10.3. Advantages of Having an Online Marketing Plan

3.11. Blended Marketing

3.11.1. What Is Blended Marketing?
3.11.2. Differences Between Online and Offline Marketing
3.11.3. Aspects to Be Taken into Account in the Blended Marketing Strategy
3.11.4. Characteristics of a Blended Marketing Strategy
3.11.5.  Recommendations in Blended Marketing
3.11.6. Benefits of Blended Marketing

3.12. Sales Strategy

3.12.1.  Sales Strategy
3.12.2. Sales Methods

3.13. Corporate Communication

3.13.1. Concept
3.13.2. The Importance of Communication in the Organization
3.13.3. Type of Communication in the Organization
3.13.4. Functions of Communication in the Organization
3.13.5. Elements of Communication
3.13.6. Communication Problems
3.13.7. Communication Scenarios

3.14. Corporate Communication Strategy

3.14.1. Motivational Programs, Social Action, Participation and Training with HR
3.14.2. Internal Communication Support and Tools
3.14.3. Internal Communication Plan

3.15. Digital Communication and Reputation

3.15.1. Online Reputation
3.15.2. How to Measure Digital Reputation?
3.15.3. Online Reputation Tools
3.15.4. Online Reputation Report
3.15.5. Online Branding

Module 4. Marketing and Consumer Behavior

4.1. Concept and Function of Marketing in the Company

4.1.1. Concept and Nature of Marketing
4.1.2. The Marketing Process
4.1.3. Energy Markets
4.1.4. Evolution of Business Approaches to the Marketplace
4.1.5. Evolution and Current Trends in Marketing

4.2. Consumer Behavior in Relation to Food

4.2.1. Nature and Range of the Study of Consumer Behavior
4.2.2. Factors Influencing Consumer Behavior
4.2.3. The Process in Purchasing Decisions
4.2.4. The Organizational Purchasing Process

4.3. Food Market Research

4.3.1. Concept, Objectives and Types of Marketing Research
4.3.2. Sources of Marketing Information
4.3.3. The Commercial Research Process
4.3.4. Commercial Research Tools
4.3.5. Market and Customers: Segmentation

4.4. Marketing Decisions Related to Food as a Commercial Product

4.4.1. Food as Products, Characteristics, and Classification
4.4.2. Decisions on Food Products
4.4.3. Brand Decisions

4.5. Development and Commercialization of New Foods

4.5.1. New Product Strategy Development
4.5.2. New Product Development Stages
4.5.3. Management of a New Product
4.5.4. Marketing Policies throughout the Product Life Cycle

4.6. Administration and Pricing Policies

4.6.1. Pricing, Approach to the Concept
4.6.2. Pricing Policies
4.6.3. New Product Pricing Strategies
4.6.4. Pricing a Mix/Portfolio of Products
4.6.5. Price Adjustment Strategies

4.7. Communication With the Market

4.7.1. The Role of Marketing Communications
4.7.2. Communication Tools
4.7.3. Development of Effective Communication
4.7.4. Factors in Establishing the Communication Mix

4.8. Food Distribution

4.8.1. Introduction
4.8.2. Channel Design Decisions
4.8.3. Channel Management Decisions
4.8.4. Integration and Channel Systems
4.8.5. Changes in Channel Organization

4.9. Consumer Decision Process

4.9.1. Stimulus and Market Characteristics and Their Relationship to the Consumer Decision

4.9.1.1. Extensive, Limited and Routine Purchasing Decisions
4.9.1.2. High-Involvement and Low-Involvement Purchase Decisions
4.9.1.3. Buyer Typology

4.9.2. Recognition of the Problem: Concept and Influencing Factors
4.9.3. Information Search: Information Search: Concept, Types, Dimensions and Determinants of the Search Process
4.9.4. The Evaluation of Information: Evaluation Criteria and Evaluation Strategies or Decision Rules
4.9.5. General Aspects of Branding Choice

4.9.5.1. The Choice of the Establishment
4.9.5.2. Post-Purchase Processes

4.10. The Social Dimension in the Consumer Buying Process

4.10.1. Culture and Its Influence on Consumers: Dimensions, Concept and Characteristic Aspects of Culture
4.10.2. The Value of Consumption in Western Cultures

4.10.2.1. Social Strata and Consumer Behavior: Concept, Characteristics and Measurement Procedures
4.10.2.3. Lifestyles

4.10.3. Groups: Concept, Characteristics and Types of Groups

4.10.3.1. The Influence of Families on Shopping Decision
4.10.3.2. Types of Family Purchasing Decisions and Factors Influencing the Family Decision Process
4.10.3.3. Family Life Cycle

Module 5. Food Business and Economics

5.1. Basic Concepts of Economy

5.1.1. Economics and the Need for Choice
5.1.2. The Production Possibility Frontier and Its Applications in Production
5.1.3. The Operation of a Market Economy
5.1.4. The Limitations of the Market Economy System and Mixed Economies

5.2. Demand and Supply Curves

5.2.1. Participant Agents in the Market Demand and Supply
5.2.2. Market Balance
5.2.3.  Shifts in Supply and Demand Curves

5.3. Applications of Supply and Demand Analysis

5.3.1. The Decline in Agricultural Prices
5.3.2. Price Ceilings and Floors
5.3.3. Establishment of Subsidized or Support Prices
5.3.4. Main Systems used to Assist Farmers

5.4. Demand for Goods

5.4.1. Consumer Demand and Utility
5.4.2. Market Demand
5.4.3. Demand and the Concept of Elasticity
5.4.4. The Elasticity of Demand and Total Income
5.4.5. Other Elasticities

5.5. Production in the Company and Production Costs

5.5.1. Short-Term Production
5.5.2. Long-Term Production
5.5.3. The Company's Short-Term Costs
5.5.4. Long-Term Costs and Returns to Scale
5.5.5. The Company's Production Decisions and Profit Maximization

5.6. Market Typologies

5.6.1. Competition Forms
5.6.2. Perfect Competition Markets
5.6.3. The Company Competitive Games and Investment Decisions
5.6.4. Basic Characteristics of Imperfect Competition
5.6.5. Monopoly, Oligopoly and Monopolistic Competition

5.7. Economic Macromagnitudes

5.7.1. Gross Domestic Product and General Price Index
5.7.2. Public Income and Investment
5.7.3. Agricultural Macro-Magnitudes

5.8. The Company's Organizational Structure. Types of Businesses

5.8.1. Individual Entrepreneur
5.8.2. Unincorporated Company
5.8.3. Legal Entity
5.8.4. Corporate Social Responsibility
5.8.5. Legal and Tax Environment

5.9. Company's Functional Areas

5.9.1. Company Financing: Borrowed and Equity Funds
5.9.2. Production in the Company
5.9.3. Procurement Area and Inventory Management Methods
5.9.4. Human Resources

5.10. Analysis of Company's Financial Statements

5.10.1. Equity Analysis
5.10.2. Financial Analysis
5.10.3. Economic Analysis

Module 6. Food and Public Health

6.1. Human Nutrition and Historical Evolution

6.1.1. The Natural Element and the Cultural Element. Biological Evolution, Tool Handling and Making
6.1.2. The Use of Fire, Hunter-Gatherer Profiles. Butcher or Vegetarian
6.1.3. Biological, Genetic, Chemical and Mechanical Technologies Involved in Food Processing and Preservation
6.1.4. Food in Roman Times
6.1.5. Influence of the Discovery of America
6.1.6. Food in Developed Countries

6.1.6.1. Food Distribution Chains and Networks
6.1.6.2. The Global Trade "Network"  and Small Businesses

6.2. Socio-Cultural Significance of Food

6.2.1. Food and Social Communication. Social and Individual Relationships
6.2.2. Emotional Influence of Foods. Parties and Celebrations
6.2.3. Relationships Between Diets and Religious Precepts. Food and Christianity, Hinduism, Buddhism, Judaism, Islam
6.2.4. Natural Foods, Ecological Foods, and Organic Foods
6.2.5. Typology of Diets:  The Standard Diet, Slimming Diets, Curative Diets, Magical Diets and Absurd Diets
6.2.6. Food Reality and Food Perception. Protocol for Family and Institutional Meals

6.3. Communication and Eating Behavior

6.3.1. Written Media: Specialist Magazines. Dissemination and Professional Magazines
6.3.2. Audiovisual Media: Radio, Television, Internet. Packaging. Advertising
6.3.3. Eating Behavior. Motivation and Intake
6.3.4. Food Labeling and Consumption. Development of Likes and Dislikes
6.3.5. Sources of Variation in Food Preferences and Attitudes

6.4. Concept of Health and Diseases and Epidemiology

6.4.1. Health Promotion and Disease Prevention
6.4.2. Prevention Levels. Laws of Public Health
6.4.3. Food Characteristics. Food as a Vehicle for Disease
6.4.4. Epidemiological Methods: Descriptive, Analytical, Experimental, Predictive

6.5. Sanitary, Social and Economic Significance of Zoonosis

6.5.1. Zoonosis Classification
6.5.2. Factors
6.5.3. Assessment Criteria
6.5.4.  Action Plans

6.6. Epidemiology and Prevention of Diseases Transmitted by Meat and Meat By-Products and Fish and Fish By-Products

6.6.1. Introduction. Epidemiological Factors of Meat-Borne Diseases
6.6.2. Consumption-Based Diseases
6.6.3. Preventive Measures for Diseases Transmitted by Meat Products
6.6.4. Introduction. Epidemiological Factors of Fish-Borne Diseases
6.6.5. Consumption-Based Diseases
6.6.6. Prevention

6.7. Epidemiology and Prevention of Diseases Transmitted by Milk and Milk By-Products

6.7.1. Introduction. Epidemiological Factors of Meat-Borne Diseases
6.7.2. Consumption-Based Diseases
6.7.3. Preventive Measures for Diseases Transmitted by Dairy Products

6.8. Epidemiology and Prevention of Diseases Transmitted by Bread, Pastries, Confections and Cakes

6.8.1. Introduction. Epidemiological Factors
6.8.2. Consumption-Based Diseases
6.8.3. Prevention

6.9. Epidemiology and Prevention of Diseases Transmitted by Preserved and Semi-Preserved Foods, and by Edible Vegetables and Mushrooms

6.9.1. Introduction. Epidemiological Aspects of Preserved and Semi-Preserved Foods
6.9.2. Diseases Caused by Consumption of Canned and Semi-Canned Foods
6.9.3. Sanitary Prevention of Diseases Transmitted by Preserved and Semi-Preserved Foods
6.9.4. Introduction. Epidemiological Factors in Vegetables and Mushrooms
6.9.5. Diseases Caused by Consumption of Vegetables and Mushrooms
6.9.6. Sanitary Prevention of Diseases Transmitted by Vegetables and Mushrooms

6.10. Health Problems Arising from the Use of Additives, the Source of Food Poisoning

6.10.1. Toxins of Natural Origin in Food
6.10.2.  Toxins due to Incorrect Handling
6.10.3. Use of Food Additives

Module 7. People and Talent Management

7.1. Organizational Behavior

7.1.1. Organizational Behavior. Conceptual Framework
7.1.2. Main Factors of Organizational Behavior

7.2. People in Organizations

7.2.1. Quality of Work Life and Psychological Well-Being
7.2.2. Work Teams and Meeting Management
7.2.3. Coaching and Team Management
7.2.4. Managing Equality and Diversity

7.3. Strategic People Management

7.3.1. Strategic Human Resources Management
7.3.2. Strategic People Management

7.4. Evolution of Resources. An Integrated Vision

7.4.1. The Importance of HR
7.4.2. A New Environment for People Management and Leadership
7.4.3.  Strategic Human Resources Management

7.5. Selection, Group Dynamics and HR Recruitment

7.5.1. Approach to Recruitment and Selection
7.5.2. Recruitment
7.5.3. The Selection Process

7.6. Human Resources Management by Competencies

7.6.1. Analysis of the Potential
7.6.2. Remuneration Policy
7.6.3. Career/Succession Planning

7.7. Performance Evaluation and Performance Management

7.7.1. Performance Management
7.7.2. Performance Management: Objectives and Process

7.8. Management of Training

7.8.1. Learning Theories
7.8.2. Talent Detection and Retention
7.8.3. Gamification and Talent Management
7.8.4. Training and Professional Obsolescence

7.9. Talent Management

7.9.1. Keys for Positive Management
7.9.2. Conceptual Origin of Talent and Its Implication in the Company
7.9.3. Map of Talent in the Organization
7.9.4. Cost and Added Value

7.10. Innovation in Talent and People Management

7.10.1. Strategic Talent Management Models
7.10.2.  Talent Identification, Training and Development
7.10.3. Loyalty and Retention
7.10.4. Proactivity and Innovation

7.11. Motivation

7.11.1. The Nature of Motivation
7.11.2. Expectations Theory
7.11.3. Needs Theory
7.11.4. Motivation and Financial Compensation

7.12. Employer Branding

7.12.1. Employer Branding in HR
7.12.2. Personal Branding for HR Professionals

7.13. Developing High-Performance Teams

7.13.1. High-Performance Teams: Self-Managed Teams
7.13.2. Methodologies for the Management of High-Performance Self-Managed Teams

7.14. Management Skills Development

7.14.1. What Are Manager Competencies?
7.14.2. Elements of Competencies
7.14.3. Knowledge
7.14.4. Management Skills
7.14.5. Attitudes and Values in Managers
7.14.6. Managerial Skills

7.15. Time Management

7.15.1. Benefits
7.15.2. What Can Be the Causes of Poor Time Management?
7.15.3. Time
7.15.4. Time Illusions
7.15.5. Attention and Memory
7.15.6.  State of Mind
7.15.7. Time Management
7.15.8. Being Proactive
7.15.9. Being Clear About the Objective
7.15.10. Order
7.15.11. Planning

7.16. Change Management

7.16.1. Change Management
7.16.2. Type of Change Management Processes
7.16.3. Stages or Phases in the Change Management Process

7.17. Negotiation and Conflict Management

7.17.1. Negotiation
7.17.2. Conflict Management
7.17.3. Crisis Management

7.18. Executive Communication

7.18.1. Internal and External Communication in the Corporate Environment
7.18.2. Communication Departments
7.18.3. The Person in Charge of Communication of the Company. The Profile of the Dircom

7.19. Human Resources Management and Occupational Risk Prevention Teams

7.19.1. Management of Human Resources and Teams
7.19.2.  Occupational Risk Prevention

7.20. Productivity, Attraction, Retention and Activation of Talent

7.20.1. Productivity
7.20.2. Talent Attraction and Retention Levers

7.21. Monetary Compensation vs. Non-Cash

7.21.1. Monetary Compensation vs. Non-Cash
7.21.2. Wage Band Models
7.21.3. Non-Cash Compensation Models
7.21.4. Working Model
7.21.5. Corporate Community
7.21.6. Company Image
7.21.7. Emotional Salary

7.22. Innovation in Talent and People Management

7.22.1. Innovation in Organizations
7.22.2. New Challenges in the Human Resources Department
7.22.3. Innovation Management
7.22.4. Tools for Innovation

7.23. Knowledge and Talent Management

7.23.1. Knowledge and Talent Management
7.23.2. Knowledge Management Implementation

7.24. Transforming Human Resources in the Digital Era

7.24.1. The Socioeconomic Context
7.24.2. New Forms of Corporate Organization
7.24.3. New Methodologies

Module 8. Economic and Financial Management

8.1. Economic Environment

8.1.1. Macroeconomic Environment and the National Financial System
8.1.2. Financial Institutions
8.1.3. Financial Markets
8.1.4. Financial Assets
8.1.5. Other Financial Sector Entities

8.2. Company Financing

8.2.1. Sources of Financing
8.2.2. Types of Financing Costs

8.3. Executive Accounting

8.3.1. Basic Concepts
8.3.2. The Company's Assets
8.3.3. The Company's Liabilities
8.3.4. The Company's Net Worth
8.3.5. The Income Statement

8.4. Management Accounting to Cost Accounting

8.4.1. Elements of Cost Calculation
8.4.2. Expenses in General Accounting and Cost Accounting
8.4.3. Costs Classification

8.5. Information Systems and Business Intelligence

8.5.1. Fundamentals and Classification
8.5.2. Cost Allocation Phases and Methods
8.5.3. Choice of Cost Center and Impact

8.6. Budget and Management Control

8.6.1. The Budget Model
8.6.2. The Capital Budget
8.6.3. The Operating Budget
8.6.4. Treasury Budget
8.6.5. Budget Monitoring

8.7. Treasury Management

8.7.1. Accounting Working Capital and Necessary Working Capital
8.7.2. Calculation of Operating Cash Requirements
8.7.3. Credit Management

8.8. Corporate Tax Responsibility

8.8.1. Basic Tax Concepts
8.8.2. Corporate Income Tax
8.8.3. Value Added Tax
8.8.4. Other Taxes Related to Commercial Activity
8.8.5. The Company as a Facilitator of the Work of the State

8.9. Corporate Control Systems

8.9.1. Analysis of Financial Statements
8.9.2. The Company's Balance Sheet
8.9.3. The Profit and Loss Statement
8.9.4. The Statement of Cash Flows
8.9.5. Ratio Analysis

8.10. Financial Management

8.10.1. The Company's Financial Decisions
8.10.2. Financial Department
8.10.3. Cash Surpluses
8.10.4. Risks Associated with Financial Management
8.10.5. Financial Administration Risk Management

8.11. Financial Planning

8.11.1. Definition of Financial Planning
8.11.2. Actions to Be Taken in Financial Planning
8.11.3. Creation and Establishment of the Business Strategy
8.11.4. The Cash Flow Table
8.11.5. The Working Capital Table

8.12. Corporate Financial Strategy

8.12.1. Corporate Strategy and Sources of Financing
8.21.2. Financial Products for Corporate Financing

8.13. Macroeconomic Context

8.13.1. Macroeconomic Context
8.13.2. Relevant Economic Indicators
8.13.3. Mechanisms for the Control of Macroeconomic Magnitudes
8.13.4. Economic Cycles

8.14. Strategic Financing

8.14.1. Self-Financing
8.14.2. Increase in Equity
8.14.3. Hybrid Resources
8.14.4. Financing Through Intermediaries

8.15. Money and Capital Markets

8.15.1. The Money Market
8.15.2. The Fixed Income Market
8.15.3. The Equity Market
8.15.4. The Foreign Exchange Market
8.15.5. The Derivatives Market

8.16. Financial Analysis and Planning

8.16.1.  Analysis of the Balance Sheet
8.16.2. Analysis of the Income Statement
8.16.3. Profitability Analysis

8.17. Analyzing and Solving Cases/Problems

8.17.1. Financial Information on Industria de Diseño y Textil, S.A. (INDITEX)

Module 9. Operations and Logistics Management

9.1. Operations Direction and Management

9.1.1. The Role of Operations
9.1.2. The Impact of Operations on the Management of Companies
9.1.3. Introduction to Operations Strategy
9.1.4. Introduction to Operations Strategy

9.2. Industrial Organization and Logistics

9.2.1. Industrial Organization Department
9.2.2. Industrial Organization Department

9.3. Structure and Types of Production (MTS, MTO, ATO, ETO...)

9.3.1. Production System
9.3.2. Production Strategy
9.3.3. Inventory Management System
9.3.4. Production Indicators

9.4. Structure and Types of Procurement

9.4.1. Function of Procurement
9.4.2. Procurement Management
9.4.3. Types of Purchases
9.4.4. Efficient Purchasing Management of a Company
9.4.5. Stages of the Purchase Decision Process

9.5. Economic Control of Purchasing

9.5.1. Economic Influence of Purchases
9.5.2. Cost Centers
9.5.3. Budget
9.5.4. Budgeting vs. Actual Expenditure
9.5.5. Budgetary Control Tools

9.6. Warehouse Operations Control

9.6.1. Inventory Control
9.6.2. Location Systems
9.6.3. Stock Management Techniques
9.6.4. Storage Systems

9.7. Strategic Purchasing Management

9.7.1. Business Strategy
9.7.2. Strategic Planning
9.7.3. Purchasing Strategies

9.8. Typologies of the Supply Chain (SCM)

9.8.1. Supply Chain
9.8.2. Benefits of Supply Chain Management
9.8.3. Logistical Management in the Supply Chain

9.9. Supply Chain Management

9.9.1. The Concept of Supply Chain Management (SCM)
9.9.2. Costs and Efficiency of the Operations Chain
9.9.3. Demand Patterns
9.9.4. Operations Strategy and Change

9.10. Interactions Between the SCM and All Other Departments

9.10.1. Interaction of the Supply Chain
9.10.2. Interaction of the Supply Chain. Integration by Parts
9.10.3. Supply Chain Integration Problems
9.10.4. Supply Chain

9.11. Logistics Costs

9.11.1. Logistics Costs
9.11.2. Problems with Logistics Costs
9.11.3. Optimizing Logistic Costs

9.12. Profitability and Efficiency of Logistics Chains: KPIs

9.12.1. Logistics Chain
9.12.2. Profitability and Efficiency of the Logistics Chain
9.12.3. Indicators of Profitability and Efficiency of the Supply Chain

9.13. Process Management

9.13.1.  Process Management
9.13.2. Process-Based Approach: Process Mapping
9.13.3. Improvements in Process Management

9.14. Distribution and Transportation Logistics

9.14.1. Distribution in the Supply Chain
9.14.2. Transportation Logistics
9.14.3. Geographic Information Systems as a Support for Logistics

9.15. Logistics and Customers

9.15.1. Demand Analysis
9.15.2. Demand and Sales Forecast
9.15.3. Sales and Operations Planning
9.15.4. Collaborative Planning, Forecasting and Replenishment (CPFR)

9.16. International Logistics

9.16.1.  Export and Import Processes
9.16.2. Customs
9.16.3. Methods and Means of International Payment
9.16.4. International Logistics Platforms

9.17. Outsourcing of Operations

9.17.1. Operations Management and Outsourcing
9.17.2. Outsourcing Implementation in Logistics Environments

9.18. Competitiveness in Operations

9.18.1. Operations Management
9.18.2. Operational Competitiveness
9.18.3. Operations Strategy and Competitive Advantages

9.19. Quality Management

9.19.1. Internal and External Customers
9.19.2. Quality Costs
9.19.3. Ongoing Improvement and the Deming Philosophy

Module 10. Information Systems Management

10.1. Technological Environment

10.1.1. Technology and Globalization
10.1.2. Economic Environment and Technology
10.1.3. Technological Environment and Its Impact on Companies

10.2. Information Systems in Companies

10.2.1. The Evolution of the IT Model
10.2.2. Organization and IT Departments
10.2.3. Information Technology and Economic Environment

10.3. Corporate Strategy and Technology Strategy

10.3.1. Creating Value for Customers and Shareholders
10.3.2. Strategic IS/IT Decisions
10.3.3. Corporate Strategy vs. Technological and Digital Strategy

10.4. Information Systems Management

10.4.1. Corporate Governance of Technology and Information Systems
10.4.2. Management of Information Systems in Companies
10.4.3. Expert Managers in Information Systems: Roles and Functions

10.5. Information Technology Strategic Planning

10.5.1. Information Technology Strategic Planning
10.5.2. Strategic Planning of Information Systems
10.5.3. Phases of Information Systems Strategic Planning

10.6. Information Systems for Decision-Making

10.6.1. Business Intelligence
10.6.2. Data Warehouse
10.6.3. BSC or Balanced Scorecard

10.7. Exploring the Information

10.7.1. SQL: Relational Databases. Basic Concepts
10.7.2. Networks and Communications
10.7.3. Operational System: Standardized Data Models
10.7.4. Strategic System: OLAP, Multidimensional Model and Graphical Dashboards
10.7.5. Strategic DB Analysis and Report Composition

10.8. Corporate Business Intelligence

10.8.1. The World of Data
10.8.2. Relevant Concepts
10.8.3. Main Characteristics
10.8.4. Solutions in Today's Market
10.8.5. Overall Architecture of a BI Solution
10.8.6. Cybersecurity in BI and Data Science

10.9. New Business Concept

10.9.1. Why BI?
10.9.2. Obtaining Information
10.9.3. Obtaining Information
10.9.4. Reasons to Invest in BI

10.10. BI Tools and Solutions

10.10.1. How to Choose the Best Tool?
10.10.2. Microsoft Power BI, MicroStrategy and Tableau
10.10.3. SAP BI, SAS BI and Qlikview
10.10.4. Prometheus

10.11. BI Project Planning and Management

10.11.1. First Steps to Define a BI Project
10.11.2.  BI Solution for the Company
10.11.3. Requirements and Objectives

10.12. Corporate Management Applications

10.12.1. Information Systems and Corporate Management
10.12.2. Applications for Corporate Management
10.12.3. Enterprise Resource Planning or ERP Systems

10.13. Digital Transformation

10.13.1.  Conceptual Framework of Digital Transformation
10.13.2. Digital Transformation: Key Elements, Benefits and Drawbacks
10.13.3. Digital Transformation in Companies

10.14. Technology and Trends

10.14.1. Main Trends in the Field of Technology that Are Changing Business Models
10.14.2. Analysis of the Main Emerging Technologies

10.15. IT Outsourcing

10.15.1. Conceptual Framework of Outsourcing
10.15.2. IT Outsourcing and Its Impact on the Business
10.15.3. Keys to Implement Corporate IT Outsourcing Projects

Module 11. Market Research, Advertising and Commercial Management

11.1. Market Research

11.1.1. Market Research: Historical Origin
11.1.2. Analysis and Evolution of the Conceptual Framework of Marketing Research
11.1.3. Key Elements and Value Contribution of Market Research

11.2. Quantitative Research Methods and Techniques

11.2.1. Sample Size
11.2.2. Sampling
11.2.3. Types of Quantitative Techniques

11.3. Qualitative Research Methods and Techniques

11.3.1. Types of Qualitative Research
11.3.2. Qualitative Research Techniques

11.4. Market Segmentation

11.4.1. Market Segmentation Concept
11.4.2. Utility and Segmentation Requirements
11.4.3. Consumer Market Segmentation
11.4.4. Industrial Market Segmentation
11.4.5. Segmentation Strategies
11.4.6. Segmentation Based on Marketing Mix Criteria
11.4.7. Market Segmentation Methodology

11.5. Research Project Management

11.5.1. Market Research as a Process
11.5.2. Planning Stages in Market Research
11.5.3. Stages of Market Research Implementation
11.5.4. Managing a Research Project

11.6. International Market Research

11.6.1. International Market Research
11.6.2. International Market Research Process
11.6.3. The Importance of Secondary Sources in International Market Research

11.7. Feasibility Studies

11.7.1. Concept and Usefulness
11.7.2. Outline of a Feasibility Study
11.7.3. Development of a Feasibility Study

11.8. Publicity

11.8.1. Historical Background of Advertising
11.8.2. Conceptual Framework of Advertising: Principles, Briefing Concept and Positioning
11.8.3. Advertising Agencies, Media Agencies and Advertising Professionals
11.8.4. Importance of Advertising in Business
11.8.5. Advertising Trends and Challenges

11.9. Developing the Marketing Plan

11.9.1. Marketing Plan Concept
11.9.2. Situation Analysis and Diagnosis
11.9.3. Strategic Marketing Decisions
11.9.4. Operational Marketing Decisions

11.10. Promotion and Merchandising Strategies

11.10.1. Integrated Marketing Communication
11.10.2. Advertising Communication Plan
11.10.3. Merchandising as a Communication Technique

11.11. Media Planning

11.11.1. Origin and Evolution of Media Planning
11.11.2. Media
11.11.3. Media Plan

11.12. Fundamentals of Commercial Management

11.12.1. The Role of Commercial Management
11.12.2. Systems of Analysis of the Company/Market Commercial Competitive Situation
11.12.3. Commercial Planning Systems of the Company
11.12.4. Main Competitive Strategies

11.13. Commercial Negotiation

11.13.1. Commercial Negotiation
11.13.2. Psychological Issues in Negotiation
11.13.3. Main Negotiation Methods
11.13.4. The Negotiation Process

11.14. Decision-Making in Commercial Management

11.14.1. Commercial Strategy and Competitive Strategy
11.14.2. Decision Making Models
11.14.3. Decision-Making Analytics and Tools
11.14.4. Human Behavior in Decision Making

11.15. Sales Network Management

11.15.1. Sales Management 
11.15.2. Networks Serving Commercial Activity
11.15.3. Salesperson Recruitment and Training Policies
11.15.4. Remuneration Systems for Own and External Commercial Networks
11.15.5. Management of the Commercial Process. Control and Assistance to the Work of the Sales Representatives Based on the Information

11.16. Implementing the Commercial Function

11.16.1. Recruitment of Own Sales Representatives and Sales Agents
11.16.2. Controlling Commercial Activity
11.16.3. The Code of Ethics of Sales Personnel
11.16.4. Compliance with Legislation
11.16.5. Generally Accepted Standards of Business Conduct

11.17. Key Account Management

11.17.1. Concept of Key Account Management
11.17.2. The Key Account Manager
11.17.3. Key Account Management Strategy

11.18. Financial and Budgetary Management

11.18.1. The Break-Even Point
11.18.2. The Sales Budget. Control of Management and of the Annual Sales Plan
11.18.3. Financial Impact of Strategic Sales Decisions
11.18.4. Cycle Management, Turnover, Profitability and Liquidity
11.18.5. Income Statement

Module 12. Innovation and Project Management

12.1. Innovation

12.1.1. Introduction to Innovation
12.1.2. Innovation in the Entrepreneurial Ecosystem
12.1.3. Instruments and Tools for the Business Innovation Process

12.2. Innovation Strategy

12.2.1. Strategic Intelligence and Innovation
12.2.2. Innovation from Strategy

12.3. Project Management for Startups

12.3.1. Startup Concept
12.3.2. Lean Startup Philosophy
12.3.3. Stages of Startup Development
12.3.4. The Role of a Project Manager in a Startup

12.4. Business Model Design and Validation

12.4.1. Conceptual Framework of a Business Model
12.4.2. Business Model Design and Validation

12.5. Project Management

12.5.1. Project Management and Direction: Identification of Opportunities to Develop Corporate Innovation Projects
12.5.2. Main Stages or Phases in the Direction and Management of Innovation Projects

12.6. Change Management in Projects: Management of Training

12.6.1. Concept of Change Management
12.6.2. The Change Management Process
12.6.3. Change Implementation

12.7. Project Communication Management

12.7.1. Project Communications Management
12.7.2. Key Concepts for Project Communications Management
12.7.3. Emerging Trends
12.7.4. Adaptations to Equipment
12.7.5. Planning Communications Management
12.7.6. Managing Communications
12.7.7. Monitoring Communications

12.8. Traditional and Innovative Methodologies

12.8.1. Innovative Methodologies
12.8.2. Basic Principles of Scrum
12.8.3. Differences between the Main Aspects of Scrum and Traditional Methodologies

12.9. Creation of a Startup

12.9.1. Creation of a Startup
12.9.2. Organization and Culture
12.9.3. Top Ten Reasons Why Startups Fail
12.9.4. Legal Aspects

12.10. Project Risk Management Planning

12.10.1. Risk Planning
12.10.2. Elements for Creating a Risk Management Plan
12.10.3. Tools for Creating a Risk Management Plan
12.10.4. Content of the Risk Management Plan

Module 13. Executive Management

13.1. General Management

13.1.1.  The Concept of General Management
13.1.2. The Role of the CEO
13.1.3. The CEO and Their Responsibilities
13.1.4. Transforming the Work of Management

13.2. Manager Functions: Organizational Culture and Approaches

13.2.1. Manager Functions: Organizational Culture and Approaches

13.3. Operations Management

13.3.1. The Importance of Management
13.3.2. Value Chain
13.3.3. Quality Management

13.4. Public Speaking and Spokesperson Education

13.4.1. Interpersonal Communication
13.4.2. Communication Skills and Influence
13.4.3. Communication Barriers

13.5. Personal and Organizational Communications Tools

13.5.1. Interpersonal Communication
13.5.2. Interpersonal Communication Tools
13.5.3. Communication in the Organization
13.5.4. Tools in the Organization

13.6. Communication in Crisis Situations

13.6.1. Crisis
13.6.2. Phases of the Crisis
13.6.3. Messages: Contents and Moments

13.7. Preparation of a Crisis Plan

13.7.1. Analysis of Possible Problems
13.7.2. Planning
13.7.3. Adequacy of Personnel

13.8. Emotional Intelligence

13.8.1. Emotional Intelligence and Communication
13.8.2. Assertiveness, Empathy and Active Listening
13.8.3. Self-Esteem and Emotional Communication

13.9. Personal Branding

13.9.1. Strategies for Personal Brand Development
13.9.2. Personal Branding Laws
13.9.3. Tools for Creating Personal Brands

13.10. Leadership and Team Management

13.10.1. Leadership and Leadership Styles
13.10.2. Leader Capabilities and Challenges
13.10.3. Managing Change Processes
13.10.4. Managing Multicultural Teams

Module 14. Food, Technology and Culture

14.1. Introduction to Food Culture

14.1.1. Food and Nutrition: Man as an Omnivorous Animal
14.1.2. Concept of Culture and Eating Behavior
14.1.3. Human Nutrition in Different Types of Societies
14.1.4. Concept of Dietary Adaptation: Examples of Dietary Adaptation

14.2. Factors that Influence Diet

14.2.1. Ideological Meaning of Food
14.2.2. Diet and Gender
14.2.3. Patterns of Commensality in Different Cultures: Production, Consumption and Behavior

14.3. Religion and Food

14.3.1. Permitted and Prohibited Foods
14.3.2. Relationship Between Food and Religious Rituals
14.3.3. Religion-Related Dietary Practices and Behaviors

14.4. Historical Basis of Food

14.4.1. Major Changes in Human Nutrition at Different Stages of History
14.4.2. Prehistory
14.4.3. The Ancient Age
14.4.4. Middle Ages
14.4.5. Impact of the Discovery of America on European Food and The New World
14.4.6. The Modern Age

14.5. Scientific Advances and Food

14.5.1. The Industrial Revolution
14.5.2. Impact of Scientific Discoveries and Technological Development in the Food Industry

14.6. Contemporary Food I 

14.6.1. Socio-Economic and Demographic Factors that Condition the Current Diet
14.6.2. Food and Immigration
14.6.3. Man and Abundance in the World, Myths and Facts

14.7. Contemporary Food II

14.7.1. New Food Trends
14.7.2. Rise of Mass Catering and Fast Food
14.7.3. Interest in Diet and Health

14.8. Food Acceptability

14.8.1. Physiological and Psychological Conditions
14.8.2. Food Quality Concept
14.8.3. Evaluation of Food Acceptability

14.9. Communication Techniques

14.9.1. Food Marketing
14.9.2. Marketing Elements
14.9.3. Food Advertising Resources
14.9.4. Influence of Advertising on Eating Behavior

14.10. Sociocultural Factors of Nutrition

14.10.1. Social Relations
14.10.2. Expression of Feelings, Prestige and Power
14.10.3. Neolithic and Paleolithic Social Groups

Module 15. The Food Industry

15.1. Cereals and By-Products I

15.1.1. Cereals: Production and Consumption

15.1.1.1. Cereal Classification
15.1.1.2. Current State of Research and Industry Situation

15.1.2. Basic Concepts of Cereal Grains

15.1.2.1. Methods and Equipment for the Characterization of Flours and Bread Doughs
15.1.2.2. Rheological Properties During Kneading, Proofing and Baking

15.1.3. Cereal Products: Ingredients, Additives and Adjuvants. Classification and Effects

15.2. Cereals and By-Products II

15.2.1. Baking Process: Stages, Changes Produced and Equipment Used
15.2.2. Instrumental, Sensory and Nutritional Characterization of Cereal-Derived Products
15.2.3. Application of Cold in Bakery. Frozen Pre-Baked Breads. Process and Product Quality
15.2.4. Gluten-Free Products Derived From Cereals. Formulation, Process and Quality Characteristics
15.2.5. Food Pastas. Ingredients and Process. Types of Pasta
15.2.6. Innovation in Bakery Products. Trends in Product Design

15.3. Milk and Dairy Products. Eggs and Egg Products I

15.3.1. Hygienic-Sanitary Milk Quality

15.3.1.1. Origin and Levels of Contamination. Initial and Contaminating Microbiota
15.3.1.2. Presence of Chemical Contaminants: Residues and Contaminants
15.3.1.3. Hygiene Influence in the Milk Production and Marketing Chain

15.3.2. Milk Production. Milk Synthesis

15.3.2.1. Factors Influencing the Composition of the Milk: Extrinsic and Intrinsic
15.3.2.2. Milking: Good Process Practices

15.3.3. Pre-Treatment of Milk on Farm: Filtration, Refrigeration and Alternative Methods of Preservation
15.3.4. Treatments in the Dairy Industry: Clarification and Cactofugation, Skimming, Standardization, Homogenization, De-Aeration. Pasteurization. Definition. Procedures, Treatment Temperatures and Limiting Factors

15.3.4.1. Types of Pasteurizers. Packaging. Quality Control.Sterilization. Definition
15.3.4.2. Methods: Conventional, UHT, Other Systems. Packaging. Quality Control Manufacturing Defects
15.3.4.3. Types of Pasteurized and Sterilized Milk. Selection of Milk. Milkshakes and Flavored Milks. Mixing Process. Enriched Milks. Enrichment Process
15.3.4.4. Evaporated Milk. Condensed Milk

15.3.5. Preservation and Packaging Systems
15.3.6. Quality Control of Powdered Milk
15.3.7. Milk Packaging Systems and Quality Control

15.4.  Milk and Dairy Products. Eggs and Egg Products I

15.4.1. Dairy Products. Creams and Butters
15.4.2. Manufacturing Process. Continuous Manufacturing Methods. Packaging and Preservation. Manufacturing Defects and Alterations.
15.4.3. Fermented Milk. Yogurt. Milk Preparatory Treatments. Processes and Elaboration Systems

15.4.3.1. Types of Yogurt. Problems in the Elaboration. Quality Control
15.4.3.2. BIO Products and Other Acidophilic Milks

15.4.4. Cheese Making Technology: Preparatory Milk Treatments

15.4.4.1. Obtaining the Curd: Syneresis. Pressed. Salted
15.4.4.2. Water Activity in Cheese. Brine Control and Conservation
15.4.4.3. Cheese Ripening: Agents Involved. Factors that Determine Ripening. Effects of Contaminating Biota
15.4.4.4. Toxicological Problems of Cheese

15.4.5. Additives and Antifungal Treatments
15.4.6. Ice Cream. Features. Types of Ice Cream. Manufacturing Process
15.4.7. Eggs and Egg Products

15.4.7.1. Fresh Eggs: Treatment of Fresh Eggs as Raw Material for the Production of Egg Derivatives
15.4.7.2. Egg Products: Liquid, Frozen and Dehydrated

15.5. Vegetable Products I

15.5.1. Physiology and Post-Harvest Technology. Introduction
15.5.2. Fruit and Vegetable Production, the Need for Post-Harvest Conservation
15.5.3. Respiration: Respiratory Metabolism and Its Influence on Post-Harvest Preservation and Deterioration of Vegetables
15.5.4. Ethylene: Synthesis and Metabolism. Implication of Ethylene in the Regulation of Fruit Ripening.
15.5.5. Fruit Ripening: The Ripening Process, Generalities and Its Control

15.5.5.1.  Climacteric and Non-Climacteric Ripening
15.5.5.2. Compositional Changes: Physiological and Biochemical Changes during Ripening and Preservation of Fruits and Vegetables

15.6. Vegetable Products II

15.6.1. Principle of Fruit and Vegetable Preservation by the Control of Environmental Gases. Mode of Action and Its Applications in the Preservation of Fruits and Vegetables
15.6.2. Refrigerated Storage. Temperature Control in the Preservation of Fruits and Vegetables

15.6.2.1. Technological Methods and Applications
15.6.2.2. Cold Damage and Its Control

15.6.3. Transpiration: Control of Water Loss in Fruit and Vegetable Preservation

15.6.3.1. Physical Principles. Control Systems

15.6.4. Post-Harvest Pathology: Main Deteriorations and Rotting during the Preservation of Fruits and Vegetables. Control Systems and Methods
15.6.5.  IV Gamma Products

15.6.5.1. Physiology of Plant Products: Handling and Preservation Technologies

15.7. Vegetable Products III

15.7.1. Processing of Canned Vegetables: General Description of a Typical Vegetable Canning Line

15.7.1.1. Examples of the Main Types of Canned Vegetables and Pulses
15.7.1.2. New Products of Vegetable Origin: Cold Soups
15.7.1.3. General Description of a Typical Fruit Packaging Line

15.7.2. Juice and Nectar Processing: Juice Extraction and Juice Treatments

15.7.2.1. Aseptic Processing, Storage and Packaging Systems
15.7.2.2. Production Line Examples of the Main Types of Juices
15.7.2.3. Obtaining and Preserving Semi-Finished Products: Cremogenates

15.7.3. Production of Jams, Jellies and Marmalades: Process of Elaboration and Packaging

15.7.3.1. Examples of Characteristic Processing Lines
15.7.3.2. Additives Used in the Manufacture of Jams and Marmalades

15.8. Alcoholic Beverages and Oils

15.8.1. Alcoholic Beverages: Wine. Manufacturing Process

15.8.1.1. Beer: Manufacturing Process. Types
15.8.1.2. Spirits and Liquors: Elaboration Processes and Types

15.8.2. Fats and Oils: Introduction

15.8.2.1. Olive Oil: Olive Oil Extraction System
15.8.2.2. Seed Oils. Extraction

15.8.3. Animal Fats: Refining of Fats and Oils

15.9. Meat and Meat By-Products

15.9.1. Meat Industry: Production and Consumption
15.9.2. Classification and Functional Properties of Muscle Proteins: Myofibrillar, Sarcoplasmic and Stromal Proteins

15.9.2.1. Conversion of Muscle to Meat: Porcine Stress Syndrome

15.9.3. Meat Maturation. Factors Affecting the Quality of Meat for Direct Consumption and Industrialization
15.9.4. Curing Chemistry: Ingredients, Additives and Curing Adjuvants

15.9.4.1. Industrial Curing Processes: Dry and Wet Curing
15.9.4.2. Nitrite Alternatives

15.9.5. Raw and Raw Marinated Meat Products: Fundamentals and Problems in Their Preservation. Characteristics of Raw Materials

15.9.5.1. Types of Products. Manufacturing Operations
15.9.5.2. Alterations and Defects

15.9.6. Cooked Sausages and Hams: Basic Principles of the Preparation of Meat Emulsions. Characteristics and Selection of Raw Materials

15.9.6.1. Technological Manufacturing Operations. Industrial Systems
15.9.6.2. Alterations and Defects

15.10. Seafood

15.10.1. Fish and Shellfish. Characteristics of Technological Interest
15.10.2. Main Industrial Fishing and Shellfishing Gear

15.10.2.1. Unit Operations in Fish Technology
15.10.2.2. Fish Cold Preservation

15.10.3. Salting, Pickling, Drying and Smoking: Technological Aspects of Manufacture
15.10.4. Marketing

Module 16. Food Hygiene and Safety

16.1. Introduction to Food Safety

16.1.1. Food Hygiene and Safety Concept

16.1.1.1. Historical Development. Current Importance
16.1.1.2. Global Food Security Policy Objectives and Strategies

16.1.2. Specific Food Quality Assurance Programs of Food Quality
16.1.3. Food Safety at the Consumer Level
16.1.4. Traceability. Concept and Application in the Food Industry

16.2. Self-Control Systems in the Food Sector

16.2.1. General Hygiene Plans (GHP)

16.2.1.1. Objectives and Current Importance
16.2.1.2. Basic Principles and Basis for Their Implementation in Food Companies

16.2.2. Food Handling
16.2.3. Preventive Measures and Process Hygiene in the Food Industry and in Catering

16.3. Hazard Analysis and Critical Control Point System (HACCP)

16.3.1. General Principles of the HACCP System
16.3.2. Flowchart Design and Verification
16.3.3. Risk Evaluation Systems and Hazard Assessment Systems
16.3.4. Implementation of Control Systems, Critical Limits, Corrective Measures and Verification Systems
16.3.5. Development of a Management Chart and Its Application in the Food Industry

16.4. Specific Plans in the Food Industry

16.4.1. Training Plan for Handlers

16.4.1.1. Execution of the Training Plan. Types of Training Activities
16.4.1.2. Training Methodology
16.4.1.3. Monitoring, Surveillance and Corrective Actions
16.4.1.4. Plan Verification

16.4.2. Supplier Approval Plan

16.4.2.1. Control Procedures, Verification and Corrective Actions of an Approval Plan
16.4.2.2. Hygiene in the Transport of Goods
16.4.2.3. Hygiene Standards for the Reception of Fresh, Manufactured, Non-Perishable, Packaged and Other Foods

16.4.3. Cleaning and Disinfection Plan

16.4.3.1. Biofilms and Their Impact on Food Safety
16.4.3.2. Cleaning and Disinfection Methods
16.4.3.3. Types of Detergents and Disinfection
16.4.3.4. Cleaning and Disinfection Plan Control and Verification Systems

16.5. Traceability in the Food Industry

16.5.1. Introduction to Traceability

16.5.1.1. Background to the Traceability System
16.5.1.2. Traceability Concept
16.5.1.3. Types of Traceability
16.5.1.4. Advantages of Traceability

16.5.2. Implementation of the Traceability Plan

16.5.2.1. Introduction
16.5.2.2. Previous Stages
16.5.2.3. Traceability Plan
16.5.2.4. Product Identification System
16.5.2.5. System Test Methods

16.5.3. Product Identification Tools

16.5.3.1. Manual Tools
16.5.3.2. Automated Tools

16.5.3.2.1. EAN Bar Code
16.5.3.2.2. RFID/// EPC

16.5.4. Records

16.5.4.1. Registration Identification of Raw Materials and Other Materials
16.5.4.2. Registration of Food Processing
16.5.4.3. Final Product Identification Record
16.5.4.4. Recording of the Results of Checks Performed
16.5.4.5. Record Keeping Period

16.5.5. Incident Management, Product Recall and Recovery, and Customer Complaints

16.6. Storage of Goods and Packaged Products Control

16.6.1. Hygiene Standards for Dry Storage of Products
16.6.2. Hot Holding: Cooking and Reheating Policies and Hygiene Standards
16.6.3. Validation Records of Thermometer Storage and Calibration
16.6.4. Food Packaging and its Application to Food Safety

16.6.4.1. Sanitary Guarantees and Durability of Food Under Optimum Conditions According to Packaging Technology
16.6.4.2. Food Packaging and Environmental Contamination

16.7. Analytical and Instrumental Techniques in Process and Product Quality Control

16.7.1. Food Laboratory
16.7.2. Official Control of the Agri-Food Chain

16.7.2.1. PNCPA of the Agri-Food Chain
16.7.2.2. Competent Authorities

16.7.3. Food Analysis Methods

16.7.3.1. Cereals Analysis Methods
16.7.3.2. Methods of Analysis of Fertilizers, Residues of Phytosanitary and Veterinary Products
16.7.3.3. Food Products Analysis Methods
16.7.3.4. Meat Products Analysis Methods
16.7.3.5. Fat Analysis Methods
16.7.3.6. Dairy Products Analysis Methods
16.7.3.7. Methods of Analysis of Wines, Juices and Musts
16.7.3.8. Fishery Products Analysis Methods

16.7.4. Nutritional Analysis Techniques

16.7.4.1. Determination of Proteins
16.7.4.2. Determination of Carbohydrates
16.7.4.3. Determination of Fats
16.7.4.4. Determination of Ashes

16.8. Food Safety Management

16.8.1. Food Safety Principles and Management

16.8.1.1. The Concept of Danger
16.8.1.2. The Concept of Risk
16.8.1.3. Risk Evaluation

16.8.2. Physical Dangers

16.8.2.1. Concepts and Considerations on Physical Hazards in Foods
16.8.2.2. Physical Hazard Control Methods

16.8.3. Chemical Hazards

16.8.3.1. Concepts and Considerations on Chemical Hazards in Foods
16.8.3.2. Chemical Hazards Naturally Occurring in Food
16.8.3.3. Hazards Associated with Chemicals Intentionally Added to Foods
16.8.3.4. Incidentally or Unintentionally Added Chemical Hazards
16.8.3.5. Chemical Hazard Control Methods
16.8.3.6. Allergens in Food

16.8.4. Concepts and Considerations of Biological Hazards in Foods

16.8.4.2. Microbial Hazards
16.8.4.3. Non-Microbial Biological Hazards
16.8.4.4. Biological Hazard Control Methods

16.8.5. Good Manufacturing Practices (GMP)

16.8.5.1. Background
16.8.5.2. Scope
16.8.5.3. GMPs in a Safety Management System

16.9. Validation of New Methods and Technology

16.9.1. Process and Method Validation

16.9.1.1. Documentary Support
16.9.1.2. Validation of Analytical Techniques
16.9.1.3. Validation Sampling Plan
16.9.1.4. Method Bias and Accuracy
16.9.1.5. Determining Uncertainty

16.9.2. Validation Methods

16.9.2.1. Method Validation Stages
16.9.2.2. Types of Validation Processes, Approaches
16.9.2.3. Validation Reports, Summary of Data Obtained

16.9.3. Cause Analysis

16.9.3.1. Qualitative Methods: Cause-Effect and Root-Cause Tree
16.9.3.2. Quantitative Methods Pareto Diagram and Scatter Plots

16.9.4. Internal Audits of the Self-Control System

16.9.4.1. Competent Auditors
16.9.4.2. Audit Program and Plan
16.9.4.3. Scope of the Audit
16.9.4.4. Reference Documents

16.10. Maintaining the Cold Chain

16.10.1. The Cold Line and Its Impact on Food Safety
16.10.2. Guidelines in a Catering Service for the Design, Implementation and Maintenance of a HACCP System in the Complete Cold Line
16.10.3. Identification of Hazards Associated with the Cold Line

Module 17. Food Quality and Management

17.1. Food Safety and Consumer Protection

17.1.1. Definition and Basic Concepts
17.1.2. Evolution of Food Quality and Safety
17.1.3. Situation in Developing and Developed Countries
17.1.4. Key Agencies and Authorities for Food Safety:Structures and Functions
17.1.5. Food Fraud and Food Hoaxes: Role of the Media

17.2. Facilities, Premises and Equipment

17.2.1. Site Selection: Design and Construction and Materials
17.2.2. Maintenance Plan for Premises, Facilities and Equipment
17.2.3. Applicable Regulations

17.3. Cleaning and Disinfection Plan

17.3.1. Dirt Components
17.3.2. Detergents and Disinfectants: Composition and Functions
17.3.3. Stages of Cleaning and Disinfection
17.3.4. Cleaning and Disinfection Program
17.3.5. Current Regulations

17.4. Pest Control

17.4.1. The Pest Control Plan
17.4.2. Pests Associated with the Food Chain
17.4.3. Preventive Measures for Pest Control

17.4.3.1. Traps and Snares for Mammals and Ground Insects
17.4.3.2. Traps and Snares for Flying Insects

17.5. Traceability and Good Handling Practices Plan (GHP)

17.5.1. Structure of a Traceability Plan
17.5.2. Current Regulations Associated with Traceability
17.5.3. GHP Associated with Food Processing

17.5.3.1. Food Handlers
17.5.3.2. Requirements to Be Fulfilled
17.5.3.4. Hygiene Training Plans

17.6. Elements in Food Safety Management

17.6.1. Water as an Essential Element in the Food Chain
17.6.2. Biological and Chemical Agents Associated with Water
17.6.3. Quantifiable Elements of Quality, Safety and Use of Water
17.6.4. Approval of Suppliers

17.6.4.1. Supplier Control Plan
17.6.4.2. Associated Current Regulations

17.6.5. Food Labeling

17.6.5.1. Consumer Information and Allergen Labeling
17.6.5.2. Labeling of Genetically Modified Organisms

17.7. Food Crisis and Associated Policies

17.7.1. Triggering Factors of a Food Crisis
17.7.2. Scope, Management and Response to the Food Security Crisis
17.7.3. Alert Communication Systems
17.7.4. Policies and Strategies for Improving Food Quality and Safety

17.8. Design of the Hazard Analysis Critical Control Point (HACCP) Plan

17.8.1. General Guidelines to Be Followed for Its Implementation: Principles on which It Is Based and Prerequisite Program
17.8.2. Management Commitment
17.8.3. Configuration of HACCP Resources
17.8.4. Description of the Product and Identification of Its Intended Use
17.8.5. Flow Diagrams

17.9. Development of the HACCP Plan

17.9.1. Characterization of Critical Control Points (CCP)
17.9.2. The Seven Basic Principles of the HACCP Plan

17.9.2.1. Hazard Identification and Analysis
17.9.2.2. Establishment of Control Measures for Identified Hazards
17.9.2.3. Determination of Critical Control Points (CCP)
17.9.2.4. Characterization of Critical Control Points
17.9.2.5. Establishment of Critical Limits
17.9.2.6. Determination of Corrective Actions
17.9.2.7. HACCP System Checks

17.10. ISO 22000

17.10.1. ISO 22000 Principles
17.10.2. Purpose and Field of Application
17.10.3. Market Situation and Position in Relation to Other Applicable Standards in the Food Chain
17.10.4. Application Requirements
17.10.5. Food Safety Management Policy

Module 18. Food Safety Assessment

18.1. Evaluation of Food Safety

18.1.1. Definition of Terms. Main Related Concepts
18.1.2. Historical Background of Food Security
18.1.3. Agencies in Charge of Managing Food Safety

18.2. HACCP Plan

18.2.1. Requirements Prior to Implementation
18.2.2. HACCP System Components

18.2.2.1. Hazard Analysis
18.2.2.2. Identification of Critical Points
18.2.2.3. Specification of Control Criteria. Monitoring
18.2.2.4. Corrective Actions
18.2.2.5. Plan Verification
18.2.2.6.  Data Logging

18.3. Hygiene of Meat and Meat Products

18.3.1. Fresh Meat Products
18.3.2. Raw Cured Meat Products
18.3.3.  Heat-Treated Meat Products
18.3.4. Application of HACCP Systems

18.4. Hygiene of Fish and Fish Products

18.4.1. Fish, Mollusks and Crustaceans
18.4.2. Processed Fish Products
18.4.3. Application of HACCP Systems

18.5. Hygienic Characteristics of Milk and Dairy Derivatives

18.5.1. Hygienic Characteristics of Raw and Heat-Treated Milk
18.5.2. Hygienic Characteristics of Concentrated and Dehydrated Milk
18.5.3. Hygienic Characteristics of Dairy Products
18.5.4. Application of HACCP Systems

18.6. Hygienic Characteristics of Other Products of Animal Origin

18.6.1. Eggs and Egg Products
18.6.2. Honey
18.6.3. Fats and Oils
18.6.4. HACCP System Application.

18.7. Hygienic Characteristics of Fruit and Vegetables

18.7.1. Fresh Fruits and Vegetables, Fruit and Vegetable Derivatives
18.7.2. Dried Fruit
18.7.3. Vegetable Oils
18.7.4. Application of HACCP Systems

18.8. Hygienic Characteristics of Legumes and Cereals

18.8.1. Legumes and Cereals
18.8.2. Products Derived from Pulses: Flour, Bread, Pasta
18.8.3. Application of HACCP Systems

18.9. Hygienic Characteristics of Water and Beverages

18.9.1. Potable Water and Soft Drinks
18.9.2. Stimulating Drinks  
18.9.3. Alcoholic Beverages  
18.9.4. Application of HACCP Systems  

18.10. Hygienic Characteristics of Other Food Products  

18.10.1. Nougats   
18.10.2. Prepared Dishes  
18.10.3. Food Intended for the Child Population  
18.10.4. Application of HACCP Systems 

You will develop advanced communication skills, essential to convey clear and persuasive messages, both to internal teams and to the business community and other stakeholders”