Today, leaders and top executives within organizations need to have the necessary knowledge and tools to be able to manage the uncertainty arising from the global context, where changes happen quickly and unexpectedly. In addition, they must be able to create and implement in their companies the necessary strategies to be able to compete and take advantage of the opportunities that this context offers them.

This Sector Management Development Program, using different methodologies and with the aid of a teaching staff with extensive professional experience, guest executives and participants with experiences to share, creates a unique space for debate, creativity and critical thinking, leading to active and in-depth learning, based on direct contact with the circumstances and problems that any manager encounters on a daily basis in the business world. Therefore, participants develop active leadership and habits in the analysis of situations for decision-making, which will make them more effective, efficient and fair in their professional milieu, thus achieving better results for their organization.

Thus providing professionals in agrifood companies with in-depth knowledge of the sector from all key areas in order to be able to compete successfully in the present and future food market.

Associates

Access Profile

  • Management or middle management professionals who wish to achieve a comprehensive view of the agrifood value chain.
  • Heads of business units or departments who are concerned about the impact of their decisions on other departments of the company.
  • Professionals who have just been promoted and need management tools.
  • Entrepreneurs who want to make a niche for themselves in the agrifood sector.
  • Professionals who need to adapt to other areas of the company.

Program

1. Food Quality and Safety Management Area:

  • HACCP self-control systems: implementation, handling, and management.
  • The importance of prerequisites.
  • The function of quality in the company: quality management, food safety, environment, and waste management.
  • Food microbiology and emerging pathogens.
  • Shelf life of foodstuffs.
  • Internal audits: audit process.
  • External audits: how to deal with them successfully.

2. International References:

  • IFS, BRC, ISO 22000, FSSC 22000, GLOBALG.A.P.
  • Guarantee and quality labels.

3. Research, Development, and Innovation:

  • Tax deductions from R&D&I.
  • New product development.
  • Development of new operating processes.
  • Development of new logistics systems.
  • Food sensing.
  • Development of new containers and innovative packaging.

4. Internationalization of the Company:

  • Countries of destination.
  • Techniques for Exporting Successfully.
  • Commercial and Marketing Management.
  • Global Economy and Context.

5. Operational and digital transformation of the company:

  • Operational and Business Transformation.
  • 4.0 Industry.
  • LEAN thinking in the agri-food industry.
  • Process Improvement.
  • Improving performance and profitability.

6. Marketing in the Agrifood Company:

  • Brand challenge (MANUFACTURER BRANDS vs. distributor brands).
  • Health Claims and new food and consumer trends.

7. Food Defense:

  • Legislation and implementation of Food Defence Plan.
  • Importance of Food Defence as an export tool.

8. Latest technologies applied in the agrifood sector:

  • Significant new developments in each sector (meat, dairy, alcoholic beverages, non-alcoholic beverages, bakery-pastry, fruits and vegetables, fish, etc.).
  • High-pressure sterilization.
  • Operations and Technology Management.

9. New foods and Industrial Tourism:

  • Superfoods.
  • Foods with insects.
  • Foods for special groups (vegans, coeliacs, intolerance, babies, the elderly, etc.)
  • Functional foods.
  • Industrial tourism as a source of income and marketing.

10. Compliance in the Agrifood Sector and Management of Food Alerts and Crises:

  • Fiscal and criminal responsibility.
  • Fraud control.
  • Certifiable Compliance, Anti-bribery and Risk Management standards.
  • How they should be managed.
  • Design and implementation of a Food Crisis and Alert Management Plan.

11. Labeling of food products:

  • Importance of labeling for the end customer, for exporting, for communicating with the customer, for complying with legislation.
  • Nutrition labeling and nutrition claims.
  • Impact on sales.

12. New challenges in global agrifood markets:

  • Omnicanality.
  • Amazon Effect.
  • Sale online.
  • Home Service.
  • Logistical challenges.

13. New Consumer Trends, Food Legislation, and Traceability:

  • Organic Food.
  • Vegan.
  • Intolerance/allergies.
  • Flexitarians.
  • No additives.
  • Health.
  • Km. 0
  • Proximity.
  • Food supplements/nutritional supplements.
  • Neutriceuticals.
  • Singles.
  • The commercial power of traceability.
  • Ascending and descending traceability.
  • Process traceability.
  • Batching.
  • Traceability in: livestock farms, fish farms, agricultural farms, central markets and fish markets, slaughterhouses, cutting plants, food industries.
  • Transgenic products.
  • Tools for updating and interpreting food legislation.
  • Minutes and resources.
  • Sanctioning procedure.

14. International Trade Treaties and Agreements:

  • BRETIX, TTIP, CETA: What they are and how they influence the agrifood sector.

15. Communication and social networks in the agrifood sector:

  • Importance of social networks.
  • Learning to manage social networks as a competitive advantage.

Objectives

  • Global perspective: Improving global knowledge of the sector and understanding of the challenges of each of the links in the food chain of the 21st century, social and economic context, major trends and positioning design and competitive advantages in a constantly changing and developing environment.
  • Competencies and Tools: Developing the necessary tools and capacities to be generators of change within agrifood sector companies.
  • 360º view: Exploring the management of quality and food safety in the company and its impact on the business.
  • Sharing Experiences: Comparing and sharing experiences with a heterogeneous group of professionals from different industries and functional areas.
  • Level of Impact: Knowing the latest trends in the sector, knowledge of new foods, nutrition, special foods, functional foods and the secrets of Food Defence.
  • Strategic Vision: Identifying business opportunities in the sector with a global view of the process of digital, operational and business transformation, as well as new consumer trends.
  • Network of Professionals: Access to a professional network of more than 30,000 alumni made up of business professionals and top-level executives who can open up new professional opportunities.

Enrollment Procedure

  • Application for admission + documentation
  • Personal interview
  • Admissions Committee

Application for admission + documentation:

Complete an application form accompanied by the following documents:

  • Copy of National Identity Card/Foreigners Identity Card/Tax Identification Number (DNI/NIE/NIF) or Passport
  • Curriculum Vitae
  • University degree certificate and academic record
  • One photograph

Personal interview:

In the personal interview, the candidate's personal and professional objectives are discussed, as well as their suitability for the program.

Admissions Committee:

The admissions committee will make an assessment and inform the candidate in writing of the admission result within two weeks.

Price: 4.350 €

Program taught in:
Spanish

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Last updated April 9, 2019
This course is Online
Start Date
Mar 16, 2020
Duration
210 hours
Full-time
Price
4,350 EUR
Deadline
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By date
Start Date
Mar 16, 2020
End Date
Application deadline

Mar 16, 2020

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CEU Institute for Advanced Management