A 24-month Advanced master’s degree with the knowledge you need to drive innovative projects in the Food Sector"

Why Study at TECH?

TECH is the world's largest 100% online business school. It is an elite business school, with a model based on the highest academic standards. A world-class center for intensive managerial skills education.   

TECH is a university at the forefront of technology, and puts all its resources at the student's disposal to help them achieve entrepreneurial success”

At TECH Global University

Innovation

The university offers an online learning model that balances the latest educational technology with the most rigorous teaching methods. A unique method with the highest international recognition that will provide students with the keys to develop in a rapidly-evolving world, where innovation must be every entrepreneur’s focus.

"Microsoft Europe Success Story", for integrating the innovative, interactive multi-video system. 

The Highest Standards

Admissions criteria at TECH are not economic. Students don't need to make a large investment to study at this university. However, in order to obtain a qualification from TECH, the student's intelligence and ability will be tested to their limits. The institution's academic standards are exceptionally high...  

95% of TECH students successfully complete their studies.

Networking

Professionals from countries all over the world attend TECH, allowing students to establish a large network of contacts that may prove useful to them in the future.  

100,000+ executives prepared each year, 200+ different nationalities.

Empowerment

Students will grow hand in hand with the best companies and highly regarded and influential professionals. TECH has developed strategic partnerships and a valuable network of contacts with major economic players in 7 continents.  

500+ collaborative agreements with leading companies.

Talent

This program is a unique initiative to allow students to showcase their talent in the business world. An opportunity that will allow them to voice their concerns and share their business vision. 

After completing this program, TECH helps students show the world their talent. 

Multicultural Context

While studying at TECH, students will enjoy a unique experience. Study in a multicultural context. In a program with a global vision, through which students can learn about the operating methods in different parts of the world, and gather the latest information that best adapts to their business idea. 

TECH students represent more than 200 different nationalities.  

Learn with the best

In the classroom, TECH’s teaching staff discuss how they have achieved success in their companies, working in a real, lively, and dynamic context. Teachers who are fully committed to offering a quality specialization that will allow students to advance in their career and stand out in the business world. 

Teachers representing 20 different nationalities. 

TECH strives for excellence and, to this end, boasts a series of characteristics that make this university unique:   

Analysis

TECH explores the student’s critical side, their ability to question things, their problem-solving skills, as well as their interpersonal skills.  

Academic Excellence

TECH offers students the best online learning methodology. The university combines the Relearning methodology (the most internationally recognized postgraduate learning methodology) with Harvard Business School case studies. A complex balance of traditional and state-of-the-art methods, within the most demanding academic framework.   

TECH is the world’s largest online university. It currently boasts a portfolio of more than 10,000 university postgraduate programs. And in today's new economy, volume + technology = a ground-breaking price. This way, TECH ensures that studying is not as expensive for students as it would be at another university.   

At TECH, you will have access to the most rigorous and up-to-date case analyses in academia” 

Whether in the production, distribution or marketing of food products, the professional who is developing his career in this sector must be aware of the strategies and developments in it. For this reason, TECH has designed a degree that brings together the most relevant areas for the specialist to obtain a deep knowledge about the economy and food business, operations management and logistics or innovation in this industry.  

A very complete syllabus that covers everything from leadership, marketing to food safety evaluation with the best didactic material"

Syllabus

The Advanced master’s degree in Senior Management of Food Companies is an intensive program that prepares graduates to face the challenges of this industry. To facilitate this process, the curriculum of this degree includes a complete syllabus that covers everything from strategic and commercial management and corporate communication to advances in food and public health. 

All this, in addition, with a content that incorporates the most advanced and innovative teaching material based on video summaries of each topic, videos in detail, specialized readings and case studies, which will lead the professional to obtain a much more effective, dynamic and useful practical learning. 

Therefore, they will be able to incorporate into their daily work actions oriented to Corporate Social Responsibility, food quality management, the search for financing or the most balanced economic management in a sector that must respond to the demands of consumers. 

Likewise, thanks to the Relearning method, focused on the continuous reiteration of content throughout the academic itinerary, students will reduce the long hours of study and will focus their efforts only on the most important concepts. 

A unique opportunity for professional growth offered by TECH, through a university degree, where you only need a digital device with internet connection to visualize the syllabus at any time of the day. Also, a flexibility that will allow you to reconcile your daily responsibilities with a quality education.

This program takes place over 24 months and is divided into 16 modules:   

Module 1. Leadership, Ethics, and CSR
Module 2. Strategic Management and Executive Management
Module 3. Commercial management, marketing and corporate communication 
Module 4. Marketing and consumer behavior 
Module 5. Food Business and Economics 
Module 6. Food and Public Health 
Module 7. People and Talent Management 
Module 8. Economic and Financial Management 
Module 9. Operations and Logistics Management 
Module 10. Information Systems Management 
Module 11. Innovation and Project Management
Module 12. Food, technology and culture 
Module 13. Food Industry 
Module 14. Food Hygiene and Safety 
Module 15. Food Quality and Management 
Module 16. Food Safety Assessment 

Where, When and How is it Taught?

TECH offers the possibility of developing this Advanced master’s degree in Senior Management of Food Companies completely online. Over the course of 24 months, you will be able to access all the contents of this program at any time, allowing you to self-manage your study time.

Module 1. Leadership, Ethics, and CSR

1.1. Globalization and Governance  

1.1.1. Globalization and Trends: Market Internationalization
1.1.2. Economic Environment and Corporate Governance
1.1.3. Accountability

1.2. Leadership

1.2.1. Intercultural Environment
1.2.2. Leadership and Business Management
1.2.3. Management Roles and Responsibilities

1.3. Business ethics  

1.3.1. Ethics and Integrity
1.3.2. Ethical Behavior in Companies
1.3.3. Deontology, Codes of Ethics and Codes of Conduct
1.3.4. Fraud and Corruption Prevention

1.4. Sustainability  

1.4.1. Business and Sustainable Development
1.4.2. Social, Environmental, and Economic Impact
1.4.3. The 2030 Agenda and the SDGs

1.5. Corporate Social Responsibility

1.5.1. Corporate Social Responsibility
1.5.2. Roles and Responsibilities
1.5.3. Implementing Corporate Social Responsibility 

Module 2. Strategic Management and Executive Management

2.1. Organizational Analysis and Design 

2.1.1. Organizational Culture
2.1.2. Organisational analysis
2.1.3. Designing the Organizational Structure 

2.2. Corporate Strategy 

2.2.1. Corporate-Level Strategy
2.2.2. Types of Corporate-Level Strategies
2.2.3. Determining the Corporate Strategy
2.2.4. Corporate Strategy and Reputational Image

2.3. Strategic Planning and Strategy Formulation

2.3.1. Strategic Thinking
2.3.2. Strategic Planning and Formulation
2.3.3. Sustainability and Corporate Strategy

2.4. Strategy Models and Patterns 

2.4.1. Wealth, Value, and Return on Investments 
2.4.2. Corporate Strategy: Methods
2.4.3. Growing and Consolidating Corporate Strategies

2.5. Strategic Management 

2.5.1. Strategic Mission, Vision, and Values
2.5.2. The Balanced Scorecard
2.5.3. Analyzing, Monitoring, and Evaluating the Corporate Strategy
2.5.4. Strategic Management and Reporting 

2.6. Implementing and Executing Strategy 

2.6.1. Implementing the Strategy: Objectives, Actions, and Impacts
2.6.2. Supervision and Strategic Alignment
2.6.3. Continuous Improvement Approach

2.7. Executive Management 

2.7.1. Integrating Functional Strategies into the Global Business Strategies
2.7.2. Executive Management and Process Development 
2.7.3. Knowledge Management 

2.8. Analysis and Resolution of Cases/Problems  

2.8.1. Problem Solving Methodology
2.8.2. Case Method
2.8.3. Positioning and Decision-Making

Module 3. Commercial management, marketing and corporate communication 

3.1. Commercial Management  

3.1.1. Sales Management
3.1.2. Commercial Strategy
3.1.3. Sales and Negotiation Techniques
3.1.4. Management of Sales Teams

3.2. Marketing 

3.2.1. Marketing and the Impact on the Company 
3.2.2. Basic Marketing Variables 
3.2.3. Marketing Plan  

3.3. Strategic Marketing Management 

3.3.1. Sources of Innovation
3.3.2. Current Trends in Marketing 
3.3.3. Marketing Tools
3.3.4. Marketing Strategy and Communication with Customers  

3.4. Digital Marketing Strategy  

3.4.1. Approach to Digital Marketing  
3.4.2. Digital Marketing Tools   
3.4.3. Inbound Marketing and the Evolution of Digital Marketing 

3.5. Sales and Communication Strategy 

3.5.1. Positioning and Promotion 
3.5.2. Public Relations  
3.5.3. Sales and Communication Strategy

3.6. Corporate Communication 

3.6.1. Internal and External Communication 
3.6.2. Communication Departments 
3.6.3. Communication Managers: Managerial Skills and Responsibilities 

3.7. Corporate Communication Strategy

3.7.1. Corporate Communication Strategy   
3.7.2. Communication Plan 
3.7.3. Press Release/Clipping/Publicity Writing

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 market 
4.1.5. Evolution and current trends of Marketing 

4.2. Consumer behavior in relation to food products 

4.2.1. Nature and range of the study of consumer behavior
4.2.2. Factors Influencing Consumer Behaviour
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. Markets 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 novel 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 in 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. Pricing strategies to new products
4.6.4. Pricing to a product 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. Establishing factors of 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 purchase decision
4.9.1.2. High-involvement and low-involvement purchase decisions
4.9.1.3. Buyers's Typology

4.9.2. Recognition of the Problem: concept and influencing factors
4.9.3. 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 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 groups and consumer behavior: concept, characteristics and measurement procedures.
4.10.2.2. 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 functioning 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 the 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 support 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 and 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 competitive company and the decision to produce
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. 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 & 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 Disseminating magazines and professional journals
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. Food Characteristics Food as a Vehicle for Disease
6.4.3. Epidemiological Methods: Descriptive, Analytical, Experimental, Predictive

6.5. Health, social and economic importance of zoonoses 

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, Confectionery 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 the consumption of canned and semi-preserved 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. Toxics 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 Theory
7.1.2. Key Factors for Change in Organizations
7.1.3. Corporate Strategies, Types, and Knowledge Management

7.2. Strategic People Management 

7.2.1. Job Design, Recruitment, and Selection
7.2.2. Human Resources Strategic Plan: Design and Implementation
7.2.3. Job Analysis: Design and Selection of People
7.2.4. Training and Professional Development

7.3. Management and Leadership Development 

7.3.1. Management Skills: 21st Century Skills and Abilities
7.3.2. Non-Managerial Skills
7.3.3. Map of Skills and Abilities
7.3.4. Leadership and People Management 

7.4. Change Management

7.4.1. Performance Analysis
7.4.2. Strategic Approach
7.4.3. Change Management: Key Factors, Process Design and Management
7.4.4. Continuous Improvement Approach

7.5. Negotiation and Conflict Management  

7.5.1. Negotiation objectives: Differentiating elements
7.5.2. Effective Negotiation Techniques
7.5.3. Conflicts: Factors and Types
7.5.4. Efficient Conflict Management: Negotiation and Communication

7.6. Executive Communication 

7.6.1. Performance Analysis
7.6.2. Leading Change. Resistance to Change
7.6.3. Managing Change Processes
7.6.4. Managing Multicultural Teams

7.7. Team Management and People Performance 

7.7.1. Multicultural and Multidisciplinary Environment
7.7.2. Team and People Management
7.7.3. Coaching and People Performance
7.7.4. Executive Meetings: Planning and Time Management

7.8. Knowledge and Talent Management 

7.8.1. Identifying Knowledge and Talent in Organizations  
7.8.2. Corporate Knowledge and Talent Management Models 
7.8.3. Creativity and Innovation

Module 8. Economic and Financial Management 

8.1. Economic Environment 

8.1.1. Organizational Theory 
8.1.2. Key Factors for Change in Organizations 
8.1.3. Corporate Strategies, Typologies and Knowledge Management

8.2. Executive Accounting 

8.2.1. International Accounting Framework
8.2.2. Introduction to the Accounting Cycle
8.2.3. Company Financial Statements
8.2.4. Analysis of Financial Statements: decision making

8.3. Budget and Management Control 

8.3.1. Budgetary Planning 
8.3.2. Management Control: Design and Objectives 
8.3.3. Supervision and Reporting  

8.4. Corporate Tax Responsibility 

8.4.1. Corporate Tax Responsibility
8.4.2. Tax Procedure: Approach to a case-country

8.5. Corporate Control Systems

8.5.1. Types of Control 
8.5.2. Regulatory / Compliance  
8.5.3. Internal Auditing 
8.5.4. External Auditing 

8.6. Financial Management 

8.6.1. Introduction to Financial Management 
8.6.2. Financial Management and Corporate Strategy   
8.6.3. Financial Director or Chief Financial Officer (CFO): managerial competencies

8.7. Financial Planning 

8.7.1. Business Models and Financing Needs
8.7.2. Financial Analysis Tools
8.7.3. Short-Term Financial Planning
8.7.4. Long-Term Financial Planning

8.8. Corporate Financial Strategy 

8.8.1. Corporate Financial Investments
8.8.2. Strategic Growth: Types

8.9. Macroeconomic Context 

8.9.1. Macroeconomic Analysis 
8.9.2. Economic Indicators 
8.9.3. Economic Cycle 

8.10. Strategic Financing 

8.10.1. Banking Business: Current Environment 
8.10.2. Risk Analysis and Management

8.11. Money and Capital Markets  

8.11.1. Fixed Income Market 
8.11.2. Variable Income Market 
8.11.3. Valuation of Companies 

8.12. Analysis and Resolution of Cases/Problems  

8.12.1. Problem Solving Methodology
8.12.2. Case Method

Module 9. Operations and Logistics Management 

9.1. Operations Management 

9.1.1. Define the Operations Strategy
9.1.2. Supply Chain Planning and Control
9.1.3. Indicator Systems

9.2. Purchasing Management 

9.2.1. Stock Management
9.2.2. Warehouse Management
9.2.3. Purchasing and Procurement Management 

9.3. Supply Chain Management (1)

9.3.1. Costs and efficiency of the chain of operations
9.3.2. Change in Demand Patterns
9.3.3. Change in Operations Strategy 

9.4. Supply Chain Management (2). Implementation 

9.4.1. Lean Manufacturing / Lean Thinking
9.4.2. Logistics Management
9.4.3. Purchasing

9.5. Logistical Processes 

9.5.1. Organization and Management by Processes
9.5.2. Procurement, Production, Distribution
9.5.3. Quality, Quality Costs, and Tools
9.5.4. After-Sales Service

9.6. Logistics and Customers  

9.6.1. Demand Analysis and Forecasting
9.6.2. Sales Forecasting and Planning
9.6.3. Collaborative Planning, Forecasting, and Replacement 

9.7. International Logistics 

9.7.1. Customs, Export and Import processes
9.7.2. Methods and Means of International Payment
9.7.3. International Logistics Platforms

9.8. Competing through Operations 

9.8.1. Innovation in Operations as a Competitive Advantage in the Company
9.8.2. Emerging Technologies and Sciences
9.8.3. Information Systems in Operations

Module 10. Information Systems Management 

10.1. Information Systems Management

10.1.1. Business Information Systems
10.1.2. Strategic Decisions
10.1.3. The Role of the CIO

10.2. Information Technology and Business Strategy  

10.2.1. Company and Industry Sector Analysis
10.2.2. Online Business Models
10.2.3. The Value of IT in a Company

10.3. IS Strategic Planning   

10.3.1. The Process of Strategic Planning
10.3.2. Formulating the IS Strategy
10.3.3. Strategy Implementation Plan 

10.4. Information Systems and Business Intelligence

10.4.1. CRM and Business Intelligence
10.4.2. Business Intelligence Project Management
10.4.3. Business Intelligence Architecture

10.5. New ICT-Based Business Models

10.5.1. Technology-Based Business Models
10.5.2. Innovation Abilities
10.5.3. Redesigning the Value Chain Processes

10.6. E-Commerce 

10.6.1. E-Commerce Strategic Plan
10.6.2. Logistics Management and Customer Service in E-Commerce
10.6.3. eCommerce as an Opportunity for Internationalization

10.7. E-Business Strategies

10.7.1. Social Media Strategies
10.7.2. Optimizing Service Channels and Customer Support
10.7.3. Digital Regulation

10.8. Digital Business 

10.8.1. Mobile eCommerce
10.8.2. Design and Usability
10.8.3. E-Commerce Operations

Module 11. Innovation and Project Management

11.1. Innovation 

11.1.1. Macro Concept of Innovation 
11.1.2. Types of Innovation 
11.1.3. Continuous and Discontinuous Innovation 
11.1.4. Training and Innovation 

11.2. Innovation Strategy 

11.2.1. Innovation and Corporate Strategy 
11.2.2 Global innovation project: Design and Management  
11.2.3. Innovation Workshops  

11.3. Business Model Design and Validation

11.3.1. The Lean Startup Methodology 
11.3.2. Innovative Business Initiative: Stages 
11.3.3. Financing Arrangements 
11.3.4. Model Tools: Empathy Map, Canvas Model, and Metrics 
11.3.5. Growth and Loyalty 

11.4. Project Management

11.4.1. Innovation Opportunities  
11.4.2. Feasibility Study and Proposal Specification 
11.4.3. Project Definition and Design 
11.4.4. Project Execution 
11.4.5. Project Closure 

Module 12. Food, technology and culture 

12.1. Introduction to food culture 

12.1.1. Food and nutrition: man as an omnivorous animal
12.1.2. Concept of culture and eating behavior
12.1.3. Human nutrition in different types of societies
12.1.4. Concept of dietary adaptation: Examples of dietary adaptation

12.2. Factors that influence Feeding

12.2.1. Ideological meaning of food
12.2.2. Diet and gender
12.2.3. Commensality patterns in different cultures: production, consumption and behavior

12.3. Religion and food 

12.3.1. Permitted and prohibited foods
12.3.2. Relationship between food and religious rituals
12.3.3. Religion-related dietary practices and behaviors

12.4. Historical basis of food 

12.4.1. Major changes in human nutrition at different stages of history
12.4.2. Prehistory
12.4.3. The Ancient Age
12.4.4. Middle Ages
12.4.5. Impact of the discovery of America on European food and the New World
12.4.6. The Modern Age

12.5. Scientific advances and food 

12.5.1. The Industrial Revolution
12.5.2. Impact of scientific discoveries and technological development in the food industry

12.6. Contemporary Feeding I 

12.6.1. Socio-economic and demographic factors that condition the current diet
12.6.2. Food and immigration
12.6.3. Man and abundance in the world, myths and facts

12.7. Contemporary Food II 

12.7.1. New food trends
12.7.2. The rise of mass catering and fast food 
12.7.3. Interest in diet and health

12.8. Food acceptability 

12.8.1. Physiological and psychological conditionings 
12.8.2. Food quality concept
12.8.3. Evaluation of food acceptability

12.9. Communication Techniques

12.9.1. Food marketing
12.9.2. Marketing Elements
12.9.3. Food advertising resources
12.9.4. Influence of advertising on eating behavior

12.10. Socio-cultural factors of food

12.10.1. Social relations
12.10.2. Expression of feelings, prestige and power
12.10.3. Neolithic and Paleolithic social groups

Module 13. Food Industry 

13.1. Cereals and by-products I 

13.1.1. Cereals: production and consumption 

13.1.1.1. Cereal classification
13.1.1.2. Current state of research and industry situation

13.1.2. Basic concepts of cereal grains

13.1.2.1. Methods and equipment for the characterization of flours and bakery doughs
13.1.2.2. Rheological properties during kneading, proofing and baking

13.1.3. Cereal products: Ingredients, additives and adjuvants. Classification and effects

13.2. Cereals and by-products II 

13.2.1. Baking process: stages, changes produced and equipment used
13.2.2. Instrumental, sensory and nutritional characterization of cereal-derived products 
13.2.3. Application of cold in bakery. Frozen pre-baked breads. Process and product 
13.2.4. Gluten-free products derived from cereals. Formulation, process and quality characteristics
13.2.5. Food pastas. Ingredients and process. Types of pasta
13.2.6. Innovation in bakery products. Trends in Product Design

13.3. Milk and dairy products Eggs and egg products I

13.3.1. Hygienic-sanitary milk quality

13.3.1.1. Origin and levels of contamination. Initial and contaminating microbiota 
13.3.1.2. Presence of chemical contaminants: residues and pollutants
13.3.1.3. Hygiene influence in the milk production and marketing chain

13.3.2. Milk production. Milk synthesis

13.3.2.1. Factors influencing the Composition of the milk Extrinsic and Intrinsic
13.3.2.2. Milking: best practices of the process 

13.3.3. On-farm milk pretreatment: filtration, refrigeration and alternative preservation methods
13.3.4. Treatments in the dairy industry: clarification and bactofugation, skimming, standardization, homogenization, deaeration. Pasteurization. Definition. Procedures, treatment temperatures and limiting factors

13.3.4.1. Types of pasteurizers. Packaging Quality Control Sterilization. Definition 
13.3.4.2. Methods: conventional, UHT, other systems. Packaging Quality control Manufacturing defects
13.3.4.3. Types of pasteurized and sterilized milk. Selection of milk. Milkshakes and flavored milks. Blending process. Enriched milks. Enrichment process
13.3.4.4. Evaporated milk. Condensed milk

13.3.5. Preservation and packaging systems
13.3.6. Quality control of powdered milk
13.3.7. Milk packaging systems and quality control

13.4. Milk and Dairy Products. Eggs and egg products I 

13.4.1. Dairy Products. Creams and Butters
13.4.2. Manufacturing process. Continuous manufacturing methods. Packaging and preservation. Manufacturing defects and alterations
13.4.3. Fermented Milk. Yoghurt Milk preparatory treatments. Processes and elaboration systems

13.4.3.1. Types of yogurt. Problems in the elaboration. Quality Control
13.4.3.2. BIO products and other acidophilic milks

13.4.4. Cheese making technology: preparatory milk treatments

13.4.4.1. Obtaining the curd: syneresis. Pressed. Salted
13.4.4.2. Water activity in cheese. Brine control and conservation
13.4.4.3. Cheese ripening: agents involved. Factors that determine ripening. Effects of contaminating biota
13.4.4.4. Toxicological problems of cheese

13.4.5. Additives and antifungal treatments
13.4.6. Ice cream. Features. Types of ice cream. Manufacturing process
13.4.7. Eggs and egg products

13.4.7.1. Fresh egg: processing of fresh egg as a raw material for the production of egg products
13.4.7.2. Egg products: liquid, frozen and dehydrated 

13.5. Vegetable products I 

13.5.1. Physiology and postharvest technology. Introduction
13.5.2. Fruit and vegetable production, the need for postharvest conservation
13.5.3. Respiration: respiratory metabolism and its influence on postharvest preservation and deterioration of vegetables
13.5.4. Ethylene: synthesis and metabolism. Implication of ethylene in the regulation of fruit ripening
13.5.5. Fruit ripening: The ripening process, generalities and its control.

13.5.5.1. Climacteric and non-climacteric 
13.5.5.2. Compositional changes: physiological and biochemical changes during ripening and storage of fruits and vegetables13.6. Vegetable products III 

13.6.1. 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
13.6.2. refrigerated storage. Temperature control in the preservation of fruits and vegetables.

13.6.2.1. Technological methods and applications
13.6.2.2. Cold damage and its control 

13.6.3. Transpiration: control of water loss in fruit and vegetable preservation

13.6.3.1. Physical Principles. Control systems.

13.6.4. Postharvest pathology: main deteriorations and rots during fruit and vegetable preservation. Control Systems and Methods
13.6.5. IV Gamma Products

13.6.5.1. Physiology of plant products: handling and preservation technologies

13.7. Vegetable products III 

13.7.1. Processing of canned vegetables: General description of a typical vegetable canning line

13.7.1.1. Examples of the main types of canned vegetables and pulses
13.7.1.2. New products of vegetable origin: cold soups
13.7.1.3. General description of a fruit characteristic packing line

13.7.2. Juice and nectar processing: juice extraction and juice treatments 

13.7.2.1. Aseptic processing, storage and packaging systems
13.7.2.2. Production lines examples of the main types of juices
13.7.2.3. Production and preservation of semi-finished products: cremogenated products

13.7.3. Production of jams, jellies and jams: production and packaging process

13.7.3.1. Examples of characteristic processing lines
13.7.3.2. Additives used in the manufacture of jams and marmalades

13.8. Alcoholic beverages and oils

13.8.1. Alcoholic beverages: Wine. Process of elaboration 

13.8.1.1. Beer: brewing process. Types
13.8.1.2. Spirits and liqueurs: Processes of elaboration and types

13.8.2. Fats and oils Introduction

13.8.2.1. Olive oil Olive oil extraction system 
13.8.2.2. Oilseed oils. Extraction

13.8.3. Animal fats: Refining of fats and oils

13.9. Meat and meat by-products 

13.9.1. Meat industry: Production and consumption
13.9.2. Classification and functional properties of muscle proteins: Myofibrillar, sarcoplasmic and stromal proteins

13.9.2.1. Muscle-to-meat conversion: porcine stress syndrome

13.9.3. Maturation of meat. factors affecting the quality of meat for direct consumption and industrialization
13.9.4. Curing chemistry: ingredients, additives and and curing adjuvants

13.9.4.1. Industrial curing processes: dry and wet curing
13.9.4.2. Nitrite alternatives

13.9.5. Raw and raw marinated meat products: fundamentals and problems of preservation. Characteristics of raw materials

13.9.5.1. Types of products Manufacturing operations
13.9.5.2. Alterations and defects

13.9.6. Cooked sausages and cooked hams: basic principles of the preparation of meat emulsions. Characteristics and selection of raw materials

13.9.6.1. Technological manufacturing operations. Industrial systems
13.9.6.2. Alterations and defects

13.10. Seafood 

13.10.1. Fish and shellfish. Characteristics of technological interest
13.10.2. Main industrial fishing and shellfishing gear

13.10.2.1. Unit operations in fish technology
13.10.2.2. Fish cold preservation

13.10.3. Salting, pickling, drying and smoking: technological aspects of manufacturing 

13.10.3.1. Characteristics of the final product Performance

13.10.4. Marketing

Module 14. Food Hygiene and Safety 

14.1. Introduction to food safety 

14.1.1. Food hygiene and safety concept

14.1.1.1. Historical evolution Current importance
14.1.1.2. Global food security policy objectives and strategies

14.1.2. Specific food quality assurance programs of food quality
14.1.3. Food safety at the consumer level 
14.1.4. Traceability Concept and application in the food industry

14.2. Self-control systems in the food sector

14.2.1. General Hygiene Plans (GHP)

14.2.1.1. Objectives and current importance
14.2.1.2. Basic principles and Basis for their implementation in food companies

14.2.2. Food handling
14.2.3. Preventive measures and process hygiene in the food industry and in catering 

14.3. Hazard Analysis and Critical Control Point System (H.A.C.C.C.P.P.A.)

14.3.1. General principles of the A.P.P.C.C.C. system
14.3.2. Flowchart design and verification
14.3.3. Risk evaluation systems and hazard assessment systems
14.3.4. Implementation of control systems, critical limits, corrective measures and verification systems
14.3.5. Development of a management chart and its application in the food industry

14.4. Specific plans in food industry

14.4.1. Training plan for handlers

14.4.1.1. Execution of the Training Plan. Types of training activities
14.4.1.2. Training methodology
14.4.1.3. Monitoring, surveillance and corrective actions
14.4.1.4. Plan verification

14.4.2. Supplier approval plan

14.4.2.1. Control procedures, verification and corrective actions of an Approval Plan
14.4.2.2. Hygiene in the transport of goods
14.4.2.3. Hygiene Standards for the Reception of fresh, manufactured, non-perishable, packaged and other packaged foods, packaged and other

14.4.3. Cleaning and disinfection plan (L + D)

14.4.3.1. Biofilms and their impact on food safety
14.4.3.2. Cleaning and disinfection methods
14.4.3.3. Types of detergents and disinfection
14.4.3.4. Cleaning and disinfection plan control and verification systems

14.5. Traceability in the food industry

14.5.1. Introduction to Traceability

14.5.1.1. Anteced to the traceability system
14.5.1.2. Traceability Concept
14.5.1.3. Types of Traceability
14.5.1.4. Advantages of Traceability

14.5.2. Implementation of the Traceability Plan

14.5.2.1. Introduction
14.5.2.2. Previous Stages
14.5.2.3. Traceability Plan
14.5.2.4. Product Identification System
14.5.2.5. System Test Methods

14.5.3. Product Identification Tools

14.5.3.1. Hand Tools
14.5.3.2. Automated Tools
14.5.3.2.1. EAN Bar Code
14.5.3.2.1. RFID/// EPC

14.5.4. Records

14.5.4.1. Registration Identification of Raw Materials and other Materials 
14.5.4.2. Registration of Food Processing 
14.5.4.3. Final Product Identification Record
14.5.4.4. Recording of the Results of Checks Performed 
14.5.4.5. Record Keeping Period

14.5.5. Incident Management, Product Recall and Reclamation and Customer Complaints

14.6. Storage of goods and control of packaged products 

14.6.1. Hygiene standards for dry storage of products
14.6.2. Hot Holding: cooking and reheating policies and hygiene standards 
14.6.3. Validation records of storage and calibration of thermometers
14.6.4. Food packaging and its application to food safety

14.6.4.1. Sanitary guarantees and durability of food under optimum conditions according to packaging technology
14.6.4.2. Food packaging and environmental contamination 

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

14.7.1. Food Laboratory
14.7.2. Official Control of the Agri-Food Chain

14.7.2.1. PNCPA of the Agri-Food Chain
14.7.2.2. Competent Authorities

14.7.3. Food analysis methods

14.7.3.1. Methods of analysis in cereals
14.7.3.2. Analysis methods for fertilizers, residues of phytosanitary and veterinary products 
14.7.3.3. Analysis methods for food products
14.7.3.4. Methods of Analysis of Meat Products
14.7.3.5. Fat Analysis Methods 
14.7.3.6. Methods of Analysis of Dairy Products
14.7.3.7. Methods of Analysis of Wines, Juices and Musts 
14.7.3.8. Methods of Analysis of Fishery Products

14.7.4. Nutritional Analysis Techniques

14.7.4.1. Protein Determination
14.7.4.2. Determination of Carbohydrates 
14.7.4.3. Determination of Fats
14.7.4.4. Ash Determination

14.8. Food Safety Management 

14.8.1. Food Safety Principles and Management

14.8.1.1. The Concept of Danger
14.8.1.2. The Concept of Risk
14.8.1.3. Risk Evaluation

14.8.2. Physical Dangers

14.8.2.1. Concepts and Considerations on Physical Hazards in Foods
14.8.2.2. Physical Hazard Control Methods

14.8.3. Chemical Hazards

14.8.3.1. Concepts and Considerations on Chemical Hazards in Foods
14.8.3.2. Chemical Hazards Naturally Occurring in Food
14.8.3.3. Hazards Associated with Chemicals Intentionally Added to Foods 
14.8.3.4. Incidentally or Unintentionally Added Chemical Hazards
14.8.3.5. Chemical Hazard Control 
14.8.3.6. Allergens in Food

14.8.4. Concepts and Considerations of Biological Hazards in Foods

14.8.4.1. Microbial Hazards 
14.8.4.2. Non-Microbial Biological Hazards 
14.8.4.3. Biological hazard control methods 

14.8.5. Good Manufacturing Practices (GMP)

14.8.5.1. Background
14.8.5.2. Scope
14.8.5.3. GMPs in a food safety management system

14.9. Validation of new methods and technology 

14.9.1. Process and method validation

14.9.1.1. Documentary Support
14.9.1.2. Validation of Analytical Techniques 
14.9.1.3. Validation Sampling Plan 
14.9.1.4. Method Bias and Accuracy
14.9.1.5. Determining Uncertainty

14.9.2. Validation Methods

14.9.2.1. Method Validation Stages 
14.9.2.2. Types of validation processes, approaches
14.9.2.3. Validation Reports, Summary of Data Obtained

14.9.3. Cause analysis

14.9.3.1. Qualitative methods: cause-effect and tree root-cause
14.9.3.2. Quantitative Methods Pareto diagram and scatter plots

14.9.4. Internal audits of the self-control system 

14.9.4.1. Competent Auditors 
14.9.4.2. Audit Program and Plan
14.9.4.3. Scope of the Audit
14.9.4.4. Reference Documents

14.10. Maintaining the cold chain 

14.10.1. he cold line and its impact on food safety
14.10.2. Guidelines in a catering service for the design, implementation and maintenance of a HACCP system in the complete cold line
14.10.3. Identification of hazards associated with the cold line

Module 15. Food Quality and Management 

15.1. Food safety and consumer protection 

15.1.1. Definition and Basic Concepts
15.1.2. Evolution of food quality and safety
15.1.3. Situation in developing and developed countries
15.1.4. Key food safety agencies and authorities: structures and roles
15.1.5. Food fraud and food hoaxes: the role of the media 

15.2. Facilities, premises and equipment 

15.2.1. Site selection: design and construction and materials
15.2.2. Maintenance plan for premises, facilities and equipment
15.2.3. Applicable Regulations

15.3. Cleaning and disinfection plan (C + D) 

15.3.1. Dirt components
15.3.2. Detergents and disinfectants: composition and functions
15.3.3. Stages of cleaning and disinfection
15.3.4. Cleaning and disinfection program
15.3.5. Current Regulations

15.4. Plague Control 

15.4.1. Pest control and disinfestation (Plan P + D)
15.4.2. Plagues associated with the food chain
15.4.3. Preventive measures for plague control

15.4.3.1. Traps and snares for mammals and ground insects
15.4.3.2. Traps and snares for flying insects

15.5. Traceability and good handling practices plan (GHP)

15.5.1. Structure of a traceability plan
15.5.2. Current regulations associated with traceability
15.5.3. GHP associated with food processing

15.5.3.1. Food handlers
15.5.3.2. Requirements to be fulfilled
15.5.3.3. Hygiene Training Plans

15.6. Elements in food safety management

15.6.1. Water as an essential element in the food chain 
15.6.2. Biological and chemical agents associated with water
15.6.3. Quantifiable elements in water quality and safety and use
15.6.4. Approval of suppliers

15.6.4.1. Supplier control plan
15.6.4.2. Associated current regulations

15.6.5. Food labeling

15.6.5.1. Consumer information and allergen labeling
15.6.5.2. Labeling of Genetically Modified Organisms

15.7. Food crises and associated policies

15.7.1. Triggering factors of a food crisis 
15.7.2. Food security crisis outreach, management and response 
15.7.3. Alert communication systems
15.7.4. Policies and strategies for the improvement quality and food safety

15.8. H.A.C.C.P. Plan design

15.8.1. General Guidelines to be Followed for its Implementation: Principles on which it is based and Prerequisite Program
15.8.2. Management Commitment
15.8.3. H.A.C.C.P. equipment configuration
15.8.4. Description of the product and identification of its intended use
15.8.5. Flow Diagrams

15.9. Development of the H.A.C.C.P. Plan 

15.9.1. Characterization of critical control points (CCP)
15.9.2. The seven basic principles of the H.A.C.C.P. Plan 

15.9.2.1. Hazard identification and analysis
15.9.2.2. Establishment of control measures for identified hazards
15.9.2.3. Determination of critical control points (CCP)
15.9.2.4. Characterization of critical control points
15.9.2.5. Establishment of critical limits
15.9.2.6. Determination of corrective actions
15.9.2.7. A.P.P.P.C.C. system verification

15.10. ISO 22000 

15.10.1. ISO 22000 Principles
15.10.2. Purpose and Field of Application
15.10.3. Market situation and position with respect  to position with respect to other applicable standards in the food chain
15.10.4. Application Requirements
15.10.5. Food Safety Management Policy

Module 16. Food Safety Assessment 

16.1. Evaluation of food safety 

16.1.1. Definition of terms. Main related concepts
16.1.2. Historical background of food security
16.1.3. Agencies in charge of managing food safety 

16.2. H.A.C.C.P. Plan

16.2.1. Requirements prior to implementation
16.2.2. HACCP system components

16.2.2.1. Hazard analysis
16.2.2.2. Identification of critical points
16.2.2.3. Specification of control criteria. Monitoring
16.2.2.4. Corrective Actions
16.2.2.5. Plan verification
16.2.2.6. Data Logging

16.3. Hygiene of meat and meat products 

16.3.1. Fresh meat products
16.3.2. Raw cured meat products
16.3.3. Heat-treated meat products
16.3.4. Application of HACCP systems

16.4. Hygiene of fish and fish products 

16.4.1. Fish, Mollusks and Crustaceans
16.4.2. Processed fish products
16.4.3. Application of HACCP systems

16.5. Hygienic characteristics of milk and dairy derivatives

16.5.1. Hygienic characteristics of raw and heat-treated milk
16.5.2. Hygienic characteristics of concentrated and dehydrated milk
16.5.3. Hygienic characteristics of dairy products
16.5.4. Application of HACCP systems

16.6. Hygienic characteristics of other products of animal origin 

16.6.1. Eggs and egg products
16.6.2. Honey
16.6.3. Fats and oils
16.6.4. HACCP System Application

16.7. Hygienic characteristics of Fruit and Vegetables 

16.7.1. Fresh fruits and vegetables, fruit and vegetable derivatives 
16.7.2. Dried fruit
16.7.3. Vegetable Oils
16.7.4. Application of HACCP systems 

16.8. Hygienic characteristics of legumes and cereals

16.8.1. Legumes and cereals
16.8.2. Products derived from pulses: flours, bread, pastas 
16.8.3. Application of HACCP systems 

16.9. Hygienic characteristics of Water and Beverages

16.9.1. Potable water and soft drinks 
16.9.2. Stimulating drinks
16.9.3. Alcoholic beverages
16.9.4. Application of HACCP systems

16.10. Hygienic characteristics of other food products

16.10.1. Nougats 
16.10.2. Prepared Dishes
16.10.3. Food intended for the child population
16.10.4. Application of HACCP systems

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