Thanks to this 100% online Professional master’s degree you will be able to keep up to date with the advances in Food Business Management and apply this knowledge in your professional field"

The food industry is constantly growing, although in recent years it has undergone a readjustment and transformation in order to maintain annual profits. A sector always in continuous change thanks to technological advances and that must adapt more and more to the strict regulations of food control and safety. A powerful industry, on the rise and with a guaranteed future for professionals in this field. In this fruitful scenario is born this 100% online degree, which offers the nutritionist the most updated knowledge about the functioning of the food business, marketing strategies and hygiene measures. The multimedia content and the Relearning method, will allow you to delve in a much more dynamic way into the integrated management of companies in this sector.

The large companies that make up the food industry such as Nestlé, Pepsico, Kraft, Danone Group, ConAgra Food, Unilever or Sigma have in common their capacity for innovation through research in the development of new products, a careful process of elaboration, taking care of the safety and hygiene measures to offer quality products. However, to achieve this success, there is an integrated management and the application of effective marketing strategies.

In a market in constant growth and development, the Nutrition professional must be aware of new developments in the sector, where their knowledge provides great value for both companies and end consumers. For this reason, TECH has designed an MBA, where over 12 months, the specialist will be able to keep abreast of the latest developments in the field of food business management and all the components necessary to obtain optimal results.

Therefore, this program will delve into the economics of the industry, the functioning of the industry itself, the relevance of safety, hygiene and product control measures, as well as the study of consumer behavior to make marketing decisions related to food as commercial products. 

All this, in addition in an exclusively online format that can be accessed by the graduate from any electronic device with an Internet connection. An academic option designed for the professional who seeks to be up to date in Food Business Management with a university degree of quality, flexible and compatible with the most demanding responsibilities. 

You are looking at a degree that will show you the most effective marketing strategies used in the Food Industry sector”

This Professional master’s degree in MBA in Food Industry Management contains the most complete and up-to-date scientific program on the market. The most important features include:

• The development of case studies presented by experts in Food Technology
• 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
• 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

The multimedia resource library is available 24 hours a day so you can easily consult the latest information on food and public health"

The program’s teaching staff includes professionals from the sector who contribute their work experience to this educational program, as well as renowned specialists from leading societies 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 immersive education programmed to prepare for real situations.

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

Deepen your knowledge of the basics of food business economics and the implementation of new processes and products"

Access 24 hours a day to the most updated knowledge on Quality Management and Food Safety"

TECH has developed a curriculum whose main objective is to provide the latest information on Food Business Management. To this end, it has developed a syllabus that starts from the most advanced knowledge of business economics, and then delves into the latest technological advances, culture and the process of food product development itself. Video summaries, interactive diagrams and specialized readings will also enable the graduate to be up to date in food hygiene, marketing and quality management.

Enter a program that will bring you up to date on the latest hygienic measures applied to meat, dairy and fish products"  

Module 1. Mathematics

1.1. Basic Elements of Linear and Matrix Algebra

1.1.1. The Vector Space of IRn , Functions and Variables

1.1.1.1. Graphical Representation of Sets in R
1.1.1.2. Basic Concepts of Functions of Several Real Variables. Operations with Functions
1.1.1.3. Function Types
1.1.1.4. Weierstrass’ Theorem

1.1.2. Optimization with Inequality Constraints

1.1.2.1. Two-Variable Graphical Method

1.1.3. Function Types

1.1.3.1. Separate Variables
1.1.3.2. Polynomial Variables
1.1.3.3. Rational Variables
1.1.3.4. Quadratic Forms

1.2. Matrices: Types, Concepts and Operations

1.2.1. Basic Definitions

1.2.1.1. Order Matrix Mxn
1.2.1.2. Square Matrices
1.2.1.3. Identity Matrix

1.2.2. Matrix Operations

1.2.2.1. Matrix Addition
1.2.2.2. Scalar Multiplication
1.2.2.3. Matrix Multiplication

1.3. Transpose

1.3.1. Diagonalizable Matrix
1.3.2. Transpose Properties
1.3.3. Involution

1.4. Determinants: Calculation and Definition

1.4.1. The Concept of Determinants

1.4.1.1. Determinant Definition
1.4.1.2. Square Matrix of Order 2.3 and Greater Than 3

1.4.2. Triangular Matrices

1.4.2.1. Determinant of Triangular Matrices
1.4.2.2. Determinant of Non-Triangular Square Matrices

1.4.3. Properties of Determinants

1.4.3.1. Simplifying Calculations
1.4.3.2. Calculation in any Case

1.5. Invertable Matrices

1.5.1. Properties of Invertable Matrices

1.5.1.1. The Concept of Inversion
1.5.1.2. Definitions and Basic Concepts

1.5.2. Invertable Matrix Calculation

1.5.2.1. Methods and Calculation
1.5.2.2. Exceptions and Examples

1.5.3. Expression Matrices and Matrix Equations

1.5.3.1. Expression Matrices
1.5.3.2. Matrix Equations

1.6. Solving Systems of Equations

1.6.1. Linear Equations
1.6.2. Discussion of the System. Rouché–Capelli Theorem
1.6.3. Cramer's Rule: Solving the System
1.6.4. Homogeneous Systems
1.6.5. Vector Spaces

1.6.5.1. Properties of Vector Spaces
1.6.5.2. Linear Combination of Vectors
1.6.5.3. Linear Dependence and Independence
1.6.5.4. Coordinate Vectors
1.6.5.5. The Basis Theorem

1.7. Quadratic Forms

1.7.1. Concept and Definition of Quadratic Forms
1.7.2. Quadratic Matrices

1.7.2.1. Law of Inertia for Quadratic Forms
1.7.2.2. Study of the sign by eigenvalues
1.7.2.3. Study of the Sign by Minors

1.8. Functions of One Variable

1.8.1. Analysis of the Behavior of a Magnitude

1.8.1.1. Local Analysis
1.8.1.2. Continuity
1.8.1.3. Restricted Continuity

1.9. Limits of Functions, Domain and Image in Real Functions

1.9.1. Multi-variable Functions

1.9.1.1. Vector of Several Variables

1.9.2. The Domain of a Function

1.9.2.1. Concept and Applications

1.9.3. Function Limits

1.9.3.1. Limits of a Function at a Point
1.9.3.2. Lateral Limits of a Function
1.9.3.3. Limits of Rational Functions

1.9.4. Indeterminacy

1.9.4.1 Indeterminacy in Functions with Roots
1.9.4.2. Indetermination 0/0

1.9.5. The Domain and Image of a Function

1.9.5.1. Concept and Characteristics
1.9.5.2. Domain and Image Calculation

1.10. Derivatives: Behavior Analysis

1.10.1. Derivatives of a Function at a Point

1.10.1.1. Concept and Characteristics
1.10.1.2. Geometric Interpretation

1.10.2. Differentiation Rules

1.10.2.1 Derivative of a Constant
1.10.2.2. Derivative of a Sum or Differentiation
1.10.2.3. Derivative of a Product
1.10.2.4. Derivative of an Opposite Function
1.10.2.5. Derivative of an Compounds Function

1.11. Application of Derivatives to Study Functions

1.11.1. Properties of Differentiable Functions

1.11.1.1. Maximum Theorem
1.11.1.2. Minimum Theorem
1.11.1.3. Rolle's Theorem
1.11.1.4. Mean Value Theorem
1.11.1.5. L'Hôpital's Rule

1.11.2. Valuation of Economic Quantities

 1.11.2.1. Differentiable Functions

1.12. Function Optimization for Several Variables

1.12.1. Function Optimization

1.12.1.1. Optimization with Equality Constraint
1.12.1.2. Critical Points
1.12.1.3. Relative Extremes

1.12.2. Convex and Concave Functions

1.12.2.1. Properties of Convex and Concave Functions
1.12.2.2. Inflection Points
1.12.2.3. Growth and Decay

1.13. Antiderivatives

1.13.1. Antiderivatives

1.13.1.1. Basic Concepts
1.13.1.2. Calculation Methods

1.13.2. Immediate Integrals

1.13.2.1. Properties of Immediate Integrals

1.13.3. Integration Methods

1.13.3.1. Rational Integrals

1.14. Definite Integrals

1.14.1. Barrow's Fundamental Theorem

1.14.1.1. Definition of the Theorem
1.14.1.2. Calculation Basis
1.14.1.3. Applications of the Theorem

1.14.2. Curve Cutoff in Definite Integrals

1.14.2.1. Concept of Curve Cutoff
1.14.2.2. Calculation Basis and Operations Study
1.14.2.3. Applications of Curve Cutoff Calculation

1.14.3. Mean Value Theorem

1.14.3.1. Concept and Closed Interval Theorem
1.14.3.2. Calculation Basis and Operations Study
1.14.3.3. Applications of the Theorem

Module 2. Statistics

2.1. Introduction to Statistics

2.1.1. Basic Concepts
2.1.2. Types of Variables
2.1.3. Statistical Information

2.2. Data Record Sorting and Classifying

2.2.1. Description of Variables
2.2.2. Frequency Distribution Table
2.2.3. Quantitative and Qualitative Frequency Distribution Tables

2.3. Apply Information and Communication Technologies (ICT) and Practical Systems

2.3.1. Basic Concepts
2.3.2. Tools
2.3.3. Data Representation

2.4. Summary Data Measures I

2.4.1. Descriptive Statistics
2.4.2. Centralization Measurements
2.4.3. Measures of Dispersion
2.4.4. Measures of Shape and Position

2.5. Summary Data Measures II

2.5.1. Box Plots
2.5.2. Identifying Outliers
2.5.3. Transformation

2.6. Statistical Analysis of the Relationship between the Two Variables

2.6.1. Tabulation
2.6.2. Contingency Tables and Graphical Representations
2.6.3. Linear Relationship between Quantitative Variables

2.7. Time Series and Index Numbers

2.7.1. Time Series
2.7.2. Rates of Change
2.7.3. Index Numbers
2.7.4. The Consumer Price Index (CPI) and Deflated Time Series

2.8. Introduction to Probability: Calculation and Basic Concepts

2.8.1. Basic Concepts
2.8.2. Set Theory
2.8.3. Probability Calculation

2.9. Random Variables and Probability Distributions

2.9.1. Random Variables
2.9.2. Variable Measurements
2.9.3. Function of Probability

2.10. Probability Models for Random Variables

2.10.1. Probability Calculation
2.10.2. Discrete Random Variables
2.10.3. Continuous Random Variables
2.10.4. Models Derived from Normal Distribution

Module 3. Food, Technology and Culture

3.1. Introduction to Food Culture

3.1.1. Food and Nutrition: Man as an Omnivorous Animal
3.1.2. Concept of Culture and Eating Behavior
3.1.3. Human Nutrition in Different Types of Societies
3.1.4. Concept of Dietary Adaptation: Examples of Dietary Adaptation

3.2. Factors that Influence Eating

3.2.1. Ideological Meaning of Food
3.2.2. Diet and Gender
3.2.3. Patterns of Commensality in Different Cultures: Production, Consumption and Behavior

3.3. Religion and Food

3.3.1. Permitted and Prohibited Foods
3.3.2. Relationship between Food and Religious Rituals
3.3.3. Religion-Related Dietary Practices and Behaviors

3.4. Historical Basis of Food

3.4.1. Major Changes in Human Nutrition at Different Stages of History
3.4.2. Prehistory
3.4.3. The Ancient Age
3.4.4. Middle Ages
3.4.5. Impact of the Discovery of America on European Food and the New World
3.4.6. The Modern Age

3.5. Scientific Advances and Food

3.5.1. The Industrial Revolution
3.5.2. Impact of Scientific Discoveries and Technological Development in the Food Industry

3.6. Contemporary Food I

3.6.1. Socioeconomic and Demographic Factors that Condition the Current Diet
3.6.2. Food and Immigration
3.6.3. Man and Abundance in the World, Myths and Facts

3.7. Contemporary Food II

3.7.1. New Food Trends
3.7.2. Rise of Mass Catering and Fast Food
3.7.3. Interest in Diet and Health

3.8. Food Acceptability

3.8.1. Physiological and Psychological Conditions
3.8.2. Food Quality Concept
3.8.3 Evaluation of Food Acceptability

3.9. Communication Techniques

3.9.1. Food Marketing
3.9.2. Marketing Elements
3.9.3. Food Advertising Resources
3.9.4. Influence of Advertising on Eating Behavior

3.10. Sociocultural Factors of Nutrition

3.10.1. Social Relations
3.10.2. Expression of Feelings, Prestige and Power
3.10.3. Neolithic and Paleolithic Social Groups

Module 4. Food Industry and Economics

4.1. Basic Concepts of Economy

4.1.1. Economics and the Need for Choice
4.1.2. The Production Possibility Frontier and Its Applications in Production
4.1.3. Islam and Market Economy
4.1.4. The Limitations of the Market Economy System and Mixed Economies

4.2. Demand and Supply Curves

4.2.1. Participant Agents in the Market. Demand and Supply
4.2.2. Market Balance
4.2.3. Shifts in Supply and Demand Curves

4.3. Applications of Supply and Demand Analysis

4.3.1. The Decline in Agricultural Prices
4.3.2. Price Ceilings and Floors
4.3.3. Establishment of Subsidized or Support Prices
4.3.4. Main Systems Used to Assist Farmers

4.4. Demand for Goods

4.4.1. Consumer Demand and Utility
4.4.2. Market Demand
4.4.3. Demand and the Concept of Elasticity
4.4.4. The Elasticity of Demand and Total Income
4.4.5. Other Elasticities

4.5. Production in the Company and Production Costs

4.5.1. Short-term Production
4.5.2. Long-term Production
4.5.3. The Company's Short-term Costs
4.5.4. Long-term Costs and Returns to Scale
4.5.5. The Company's Production Decisions and Profit Maximization

4.6. Market Typologies

4.6.1. Competition Forms
4.6.2. Perfect Competition Markets
4.6.3. The Competitive Company and the Decision to Produce
4.6.4. Basic Characteristics of Imperfect Competition
4.6.5. Monopoly, Oligopoly and Monopolistic Competition

4.7. Economic Macro-magnitudes

4.7.1. Gross Domestic Product and General Price Index
4.7.2. Public Income and Investment
4.7.3. Agricultural Macro-magnitudes

4.8. Company's Organizational Structure. Types of Businesses

4.8.1. Individual Entrepreneur
4.8.2. Unincorporated Company
4.8.3. Legal Entity
4.8.4. Corporate Social Responsibility
4.8.5. Legal and Tax Environment

4.9. The Company's Functional Areas

4.9.1. Company Financing: Borrowed and Equity Funds
4.9.2. Production in the Company
4.9.3. Procurement Area and Inventory Management Methods
4.9.4. Human Resources

4.10. Analysis of the Company's Financial Statements

4.10.1. Equity Analysis
4.10.2. Financial Analysis
4.10.3. Economic Analysis

Module 5. Food and Public Health

5.1. Human Nutrition and Historical Evolution

5.1.1. The Natural Element and the Cultural Element Biological Evolution, Tool Handling and Tool Making
5.1.2. The Use of Fire, Hunter-Gatherer Profiles Butcher or vegetarian
5.1.3. Biological, Genetic, Chemical and Mechanical Technologies Involved in Food Processing and Preservation
5.1.4. Food in Roman Times
5.1.5. Influence of the Discovery of America
5.1.6. Food in Developed Countries

5.1.6.1. Food Distribution Chains and Networks
5.1.6.2. The Global Trade "Network"  and Small Businesses

5.2. Socio-Cultural Significance of Food

5.2.1. Food and Social Communication Social and Individual Relationships
5.2.2. Emotional Influence of Foods Parties and Celebrations
5.2.3. Relationships Between Diets and Religious Precepts Food & Christianity, Hinduism, Buddhism, Judaism, Islam
5.2.4. Natural Foods, Ecological Foods, and Organic Foods
5.2.5. Typology of Diets: The Standard Diet, Slimming Diets, Curative Diets, Magical Diets and Absurd Diets
5.2.6. Food Reality and Food Perception Protocol for Family and Institutional Meals

5.3. Communication and Eating Behavior

5.3.1. Written Media: Specialist Magazines Disseminating Magazines and Professional Journals
5.3.2. Audiovisual Media: Radio, Television, Internet. Packaging; Advertising
5.3.3. Eating Behavior: Motivation and Intake
5.3.4. Food Labeling and Consumption: Development of Likes and Dislikes
5.3.5. Sources of Variation in Food Preferences and Attitudes

5.4. Concept of Health and Diseases and Epidemiology

5.4.1. Health Promotion and Disease Prevention
5.4.2. Characteristics of Foods. Food as a Vehicle for Disease
5.4.3. Epidemiological Methods: Descriptive, Analytical, Experimental, Predictive

5.5. Sanitary, Social and Economic Significance of Zoonosis

5.5.1. Zoonosis Classification
5.5.2. Factors
5.5.3. Assessment Criteria
5.5.4. Action Plans

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

5.6.1. Introduction. Epidemiological Factors of Meat-Borne Diseases
5.6.2. Consumption-based Diseases
5.6.3. Preventive Measures for Diseases Transmitted by Meat Products
5.6.4. Introduction. Epidemiological Factors of Fish Borne Diseases
5.6.5. Consumption-based Diseases
5.6.6. Prevention

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

5.7.1. Introduction. Epidemiological Factors of Meat-Borne Diseases
5.7.2. Consumption-based Diseases
5.7.3. Preventive Measures for Diseases Transmitted by Dairy Products

5.8. Epidemiology and Prevention of Diseases Transmitted by Bread, Pastries, Confectionery and Cakes

5.8.1. Introduction. Epidemiological Factors
5.8.2. Consumption-based Diseases
5.8.3. Prevention

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

5.9.1. Introduction. Epidemiological Aspects of Preserved and Semi-Preserved Foods
5.9.2. Diseases Caused by Consumption of Canned and Semi-Canned Foods
5.9.3. Sanitary Prevention of Diseases Transmitted by Preserved and Semi-Preserved Foods
5.9.4. Introduction. Epidemiological Factors in Vegetables and Mushrooms
5.9.5. Diseases Caused by Consumption of Vegetables and Mushrooms
5.9.6. Sanitary Prevention of Diseases Transmitted by Vegetables and Mushrooms

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

5.10.1. Toxins of Natural Origin in Food
5.10.2. Toxics Due to Incorrect Handling
5.10.3. Use of Food Additives

Module 6. Food Industries

6.1. Cereals and By-products I

6.1.1. Cereals: Production and Consumption

6.1.1.1. Cereal Classification
6.1.1.2. Current State of Research and Industry Situation

6.1.2. Basic Concepts of Cereal Grains

6.1.2.1. Methods and Equipment for the Characterization of Flours and Bread Doughs
6.1.2.2. Rheological Properties during Kneading, Proofing and Baking

6.1.3. Cereal Products: Ingredients, Additives and Coadjuvants Classification and Effects

6.2. Cereals and By-products II

6.2.1. Baking Process: Stages, Changes Produced and Equipment Used
6.2.2. Instrumental, Sensory and Nutritional Characterization of Cereal-derived Products
6.2.3. Application of Cold in Bakery. Frozen Pre-baked Breads. Process and Product Quality
6.2.4. Gluten-free Products Derived from Cereals. Formulation, Process and Quality Characteristics
6.2.5. Food Pastas. Ingredients and Process. Types of Pasta
6.2.6. Innovation in Bakery Products. Trends in Product Design

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

6.3.1. Hygienic-sanitary Milk Quality

6.3.1.1. Origin and Levels of Contamination. Initial and Contaminating Microbiota
6.3.1.2. Presence of Chemical Contaminants: Residues and Pollutants
6.3.1.3. Hygiene Influence in the Milk Production and Marketing Chain

6.3.2. Dairy Production. Milk Synthesis

6.3.2.1. Factors Influencing the Composition of Milk: Extrinsic and Intrinsic Factors
6.3.2.2. Milking: Good Process Practices

6.3.3. On-farm Milk Pretreatment: Filtration, Refrigeration and Alternative Preservation Methods
6.3.4. Treatments in the Dairy Industry: Clarification and Bactofugation, Skimming, Standardization, Homogenization, Deaeration, Pasteurization, Definition, Procedures, Treatment Temperatures and Limiting Factors

6.3.4.1. Types of Pasteurizers. Packaging Quality Control Sterilization. Definition
6.3.4.2. Methods: Conventional, UHT, Other Systems. Packaging Quality Control Manufacturing Defects
6.3.4.3. Types of Pasteurized and Sterilized Milk. Selection of Milk. Milkshakes and Flavored Milks. Mixing Process. Enriched Mks. Enrichment Process
6.3.4.4. Evaporated Milk. Condensed Milk

6.3.5. Preservation and Packaging Systems
6.3.6. Quality Control of Powdered Milk
6.3.7. Milk Packaging Systems and Quality Control

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

6.4.1. Dairy Products. Creams and Butters
6.4.2. Manufacturing Process. Continuous Manufacturing Methods. Packaging and Preservation. Manufacturing Defects and Alterations.
6.4.3. Fermented Milk. Yogurt Milk Preparatory Treatments. Processes and Elaboration Systems

6.4.3.1. Types of Yogurt. Problems in Elaboration. Quality Control
6.4.3.2. BIO Products and Other Acidophilic Milks

6.4.4. Cheese Making Technology: Preparatory Milk Treatments

6.4.4.1. Obtaining the Curd: Syneresis. Pressed. Salted
6.4.4.2. Water Activity in Cheese. Brine Control and Conservation
6.4.4.3. Cheese Ripening: Agents Involved. Factors that Determine Ripening Effects of Contaminating Biota
6.4.4.4. Toxicological Problems of Cheese

6.4.5. Additives and Antifungal Treatments
6.4.6. Ice Cream. Features. Types of Ice Cream. Manufacturing Process
6.4.7. Eggs and Egg Products

6.4.7.1. Fresh Egg: Processing of Fresh Eggs as a Raw Material for the Production of Egg Products
6.4.7.2. Egg Products: Liquid, Frozen and Dehydrated

6.5. Vegetable Products I

6.5.1. Physiology and Post-harvest Technology. Introduction
6.5.2. Fruit and Vegetable Production, the Need for Post-harvest Conservation
6.5.3. Respiration: Respiratory Metabolism and Its Influence on Post-harvest Preservation and Deterioration of Vegetables
6.5.4. Ethylene: Synthesis and Metabolism. Implication of Ethylene in the Regulation of Fruit Ripening
6.5.5. Fruit Ripening: the Ripening Process, Generalities and Its Control

6.5.5.1. Climacteric and Non-climacteric Ripening
6.5.5.2. Compositional Changes: Physiological and Biochemical Changes during Ripening and Preservation of Fruits and Vegetables.

6.6. Vegetable Products II

6.6.1. 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
6.6.2. Refrigerated Conservation. Temperature Control in the Preservation of Fruits and Vegetables

6.6.2.1. Technological Methods and Applications
6.6.2.2. Cold Damage and Its Control

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

6.6.3.1. Physical Principles. Control Systems

6.6.4. Post-harvest Pathology: Main Deteriorations and Rots during Fruit and Vegetable Preservation. Control Systems and Methods
6.6.5. IV Gamma Products

6.6.5.1. Physiology of Vegetable Products: Handling and Preservation Technologies

6.7. Vegetable Products III

6.7.1. Processing of Canned Vegetables: General Description of a Characteristic Canning Line for Vegetables

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

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

6.7.2.1. Aseptic Processing, Storage and Packaging Systems
6.7.2.2. Production Line Examples of the Main Types of Juices
6.7.2.3. Production and Preservation of Semi-finished Products: Cremogenated Products

6.7.3. Production of Jams, Jellies and Preserves: Production and Packaging Process

6.7.3.1. Examples of Processing Lines; Characteristics
6.7.3.2. Additives Used in the Manufacture of Jams and Marmalades

6.8.  Alcoholic Beverages and Oils

6.8.1. Alcoholic Beverages: Wine. Manufacturing Process

6.8.1.1. Beer: Brewing Process. Types
6.8.1.2. Spirits and Liquors: Production Processes and Types

6.8.2. Oils and Fats: Introduction

6.8.2.1. Olive Oil: Olive Oil Extraction System
6.8.2.2. Oilseed Oils. Extraction

6.8.3. Fats of Animal Origin: Refining of Fats and Oils

6.9.  Meat and Meat By-products

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

6.9.2.1. Muscle-to-Meat Conversion: Porcine Stress Syndrome

6.9.3. Meat Freezing Factors Affecting the Quality of Meat for Direct Consumption and Industrialization
6.9.4. Curing Chemistry: Ingredients, Additives and Curing Coadjuvants

6.9.4.1. Industrial Curing Processes: Dry and Wet Curing Processes
6.9.4.2. Nitrite Alternatives

6.9.5. Raw and Raw Marinated Meat Products: Fundamentals and Problems of Preservation. Characteristics of Raw Materials

6.9.5.1. Types of Products Manufacturing Operations
6.9.5.2. Alterations and Defects

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

6.9.6.1. Technological Manufacturing Operations. Industrial Systems
6.9.6.2. Alterations and Defects

6.10. Seafood

6.10.1. Fish and Shellfish. Characteristics of Technological Interest
6.10.2. Main Industrial Fishing and Shellfishing Gear

6.10.2.1. Unit Operations in Fish Technology
6.10.2.2. Fish Cold Preservation

6.10.3. Salting, Pickling, Drying and Smoking: Technological Aspects of Fish Manufacturing

6.10.3.1. Characteristics of the Final Product. Performance

6.10.4. Marketing

Module 7. Food Hygiene and Safety

7.1. Introduction to Food Safety

7.1.1. Food Hygiene and Safety Concept

7.1.1.1. Historical Development. Current Importance
7.1.1.2. Global Food Security Policy Objectives and Strategies

7.1.2. Specific Food Quality Assurance Programs
7.1.3. Food Safety at the Consumer Level
7.1.4. Traceability Concept and Application in the Food Industry

7.2. Self-control Systems in the Food Sector

7.2.1. General Hygiene Plans (GHP)

7.2.1.1. Objectives and Current Importance
7.2.1.2. Basic Principles and Basis for Their Implementation in Food Companies

7.2.2. Food Handling
7.2.3. Preventive Measures and Process Hygiene in the Food Industry and in Catering

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

7.3.1. General Principles of the HACCP System
7.3.2. Flowchart Design and Verification
7.3.3. Risk Evaluation Systems and Hazard Assessment Systems
7.3.4. Implementation of Control Systems, Critical Limits, Corrective Measures and Verification Systems
7.3.5. Development of a Management Chart and Its Application in the Food Industry

7.4. Specific Plans in the Food Industry

7.4.1. Training Plan for Handlers

7.4.1.1. Execution of the Training Plan. Types of Trained Activities
7.4.1.2. Training Methodology
7.4.1.3. Monitoring, Surveillance and Corrective Measures
7.4.1.4. Plan Verification

7.4.2. Supplier Approval Plan

7.4.2.1. Control Procedures, Verification and Corrective Measures of an Approval Plan
7.4.2.2. Hygiene in the Transport of Goods
7.4.2.3. Hygiene Standards for the Reception of Fresh, Manufactured, Non-perishable, Packaged and Others

7.4.3. Cleaning and Disinfection Plan (L + D)

7.4.3.1. Biofilms and Their Impact on Food Safety
7.4.3.2. Cleaning and Disinfection Methods
7.4.3.3. Types of Detergents and Disinfection
7.4.3.4. Cleaning and Disinfection Plan Control and Verification Systems

7.5. Traceability in the Food Industry

7.5.1. Introduction to Traceability

7.5.1.1. Background to the Traceability System
7.5.1.2. Traceability Concept
7.5.1.3. Types of Traceability
7.5.1.4. Advantages of Traceability

7.5.2. Implementation of the Traceability Plan

7.5.2.1. Introduction
7.5.2.2. Previous Stages
7.5.2.3. Traceability Plan
7.5.2.4. Product Identification System
7.5.2.5. System Test Methods

7.5.3. Product Identification Tools

7.5.3.1. Hand Tools
7.5.3.2. Automated Tools

7.5.3.2.1. EAN Bar Code
7.5.3.2.2. RFID/// EPC

7.5.4. Records

7.5.4.1. Registration of Identification of Raw Materials and other Materials
7.5.4.2. Registration of Food Processing
7.5.4.3. Final Product Identification Record
7.5.4.4. Recording of the Results of Checks Performed
7.5.4.5. Record Keeping Period

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

7.6. Storage of Goods and Control of Packaged Products

7.6.1. Hygiene Standards for Dry Storage of Products
7.6.2. Hot Holding: Cooking and Reheating Policies and Hygiene Standards
7.6.3. Validation Records of Storage and Calibration of Thermometers
7.6.4. Food Packaging and Its Application to Food Safety

7.6.4.1. Sanitary Guarantees and Durability of Food under Optimum Conditions according to Packaging Technology
7.6.4.2. Food Packaging and Environmental Contamination

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

7.7.1. Food Laboratory
7.7.2. Official Control of the Agri-Food Chain

7.7.2.1. PNCPA of the Agri-Food Chain
7.7.2.2. Competent Authorities

7.7.3. Food Analysis Methods

7.7.3.1. Methods of Analysis in Cereals
7.7.3.2. Methods of Analysis of Fertilizers, Residues of Phytosanitary and Veterinary Products
7.7.3.3. Methods of Analysis of Food Products
7.7.3.4. Methods of Analysis of Meat Products
7.7.3.5. Fat Analysis Methods
7.7.3.6. Methods of Analysis of Dairy Products
7.7.3.7. Methods of Analysis of Wines, Juices and Musts
7.7.3.8. Methods of Analysis of Fishery Products

7.7.4. Nutritional Analysis Techniques

7.7.4.1. Protein Determination
7.7.4.2. Determination of Carbohydrates
7.7.4.3. Determination of Fats
7.7.4.4. Ash Determination

7.8. Food Safety Management

7.8.1. Food Safety Principles and Management

7.8.1.1. The Concept of Danger
7.8.1.2. The Concept of Risk
7.8.1.3. Risk Evaluation

7.8.2. Physical Hazards

7.8.2.1. Concepts and Considerations on Physical Hazards in Foods
7.8.2.2. Physical Hazard Control Methods

7.8.3. Chemical Hazards

7.8.3.1. Concepts and Considerations on Chemical Hazards in Foods
7.8.3.2. Chemical Hazards Naturally Occurring in Food
7.8.3.3. Hazards Associated with Chemicals Intentionally Added to Foods
7.8.3.4. Incidentally or Unintentionally Added Chemical Hazards
7.8.3.5. Chemical Hazard Control Methods
7.8.3.6. Allergens in Food

7.8.4. Concepts and Considerations of Biological Hazards in Foods

 7.8.4.1. Microbial Hazards
 7.8.4.2. Non-Microbial Biological Hazards
 7.8.4.3. Biological Hazard Control Methods

7.8.5. Good Manufacturing Practices (GMP)

 7.8.5.1. Background
 7.8.5.2. Scope
 7.8.5.3. GMPs in a Safety Management System

7.9. Validation of New methods and Technology

7.9.1. Process and Method Validation

7.9.1.1. Documentary Support
7.9.1.2. Validation of Analytical Techniques
7.9.1.3. Validation Sampling Plan
7.9.1.4. Method Bias and Accuracy
7.9.1.5. Determining Uncertainty

7.9.2. Validation Methods

7.9.2.1. Method Validation Stages
7.9.2.2. Types of Validation Processes, Approaches
7.9.2.3. Validation Reports, Summary of Data Obtained

7.9.3. Cause Analysis

7.9.3.1. Qualitative Methods: Cause-effect and Tree Root-cause
7.9.3.2. Quantitative Methods Pareto Diagram and Scatter Plots

7.9.4. Internal Audits of the Self-Control System

7.9.4.1. Competent Auditors
7.9.4.2. Audit Program and Plan
7.9.4.3. Scope of the Audit
7.9.4.4. Reference Documents

7.10. Maintaining the Cold chain

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

Module 8. Food Quality and Management

8.1. Food Safety and Consumer Protection

8.1.1. Definition and Basic Concepts
8.1.2. Evolution of Food Quality and Safety
8.1.3. Situation in Developing and Developed Countries
8.1.4. Key Food Safety Agencies and Authorities: Structures and Roles
8.1.5. Food Fraud and Food Hoaxes: The Role of the Media

8.2. Facilities, Premises and Equipment

8.2.1. Site Selection: Design and Construction and Materials
8.2.2. Maintenance Plan for Premises, Facilities and Equipment
8.2.3. Applicable Regulations

8.3. Cleaning and Disinfection Plan (L + D)

8.3.1. Dirt Components
8.3.2. Detergents and Disinfectants: Composition and Functions
8.3.3. Stages of Cleaning and Disinfection
8.3.4. Cleaning and Disinfection Program
8.3.5. Current Regulations

8.4. Pest Control

8.4.1. Pest Control and Disinfestation (Plan P + D)
8.4.2. Pests Associated with the Food Chain
8.4.3. Preventive Measures for Pest Control

8.4.3.1. Traps and Snares for Mammals and Ground Insects
8.4.3.2. Traps and Snares for Flying Insects

8.5. Traceability and Good Handling Practices Plan (GHP)

8.5.1. Structure of a Traceability Plan
8.5.2. Current Regulations Associated with Traceability
8.5.3. GHP Associated with Food Processing

8.5.3.1. Food Handlers
8.5.3.2. Requirements to be Fulfilled
8.5.3.3. Hygiene Training Plans

8.6. Elements in Food Safety Management

8.6.1. Water as an Essential Element in the Food Chain
8.6.2. Biological and Chemical Agents Associated with Water
8.6.3. Quantifiable Elements of Quality, Safety and Use of Water
8.6.4. Approval of Suppliers

8.6.4.1. Supplier Control Plan
8.6.4.2. Associated Current Regulations

8.6.5.  Food Labeling

8.6.5.1.I Consumer Information and Allergen Labeling
8.6.5.2. Labeling of Genetically Modified Organisms

8.7. Food Crisis and Associated Policies

8.7.1. Triggering Factors of a Food Crisis
8.7.2. Scope, Management and Response to the Food Security Crisis
8.7.3. Alert Communication Systems
8.7.4. Policies and Strategies for Improving Food Quality and Safety

8.8. HACCP Plan Design

8.8.1. General Guidelines to be Followed for its Implementation: Principles on which it is Based and Pre-requisite Program
8.8.2. Management Commitment
8.8.3. Configuration of HACCP
8.8.4. Description of the Product and Identification of Its Intended Use
8.8.5. Flow Diagrams

8.9. Development the HACCP Plan

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

8.9.2.1. Hazard Identification and Analysis
8.9.2.2. Establishment of Control Measures for Identified Hazards
8.9.2.3. Determination of Critical Control Points (CCP)
8.9.2.4. Characterization of Critical Control Points
8.9.2.5. Establishment of Critical Limits
8.9.2.6. Determination of Corrective Actions
8.9.2.7. HACCP System Checks

8.10. ISO 22000

8.10.1. ISO 22000 Principles
8.10.2. Purpose and Field of Application
8.10.3. Market Situation and Position in Relation to Other Applicable Standards in the Food Chain
8.10.4. Application Requirements
8.10.5. Food Safety Management Policy

Module 9. Food Safety Assessment

9.1. Evaluation of Food Safety

9.1.1. Definition of Terms. Main Related Concepts
9.1.2. Historical Background of Food Safety
9.1.3. Agencies in Charge of Managing Food Safety

9.2. HACCP Plan

9.2.1. Requirements prior to Implementation
9.2.2. HACCP System Components

9.2.2.1. Hazard Analysis
9.2.2.2. Identification of Critical Points
9.2.2.3. Specification of Control Criteria. Monitoring
9.2.2.4. Corrective Actions
9.2.2.5. Plan Verification
9.2.2.6. Data Logging

9.3. Hygiene of Meat and Meat Products

9.3.1. Fresh Meat Products
9.3.2. Raw Cured Meat Products
9.3.3. Heat-treated Meat Products
9.3.4. Application of HACCP Systems

9.4. Hygiene of Fish and Fish Products

9.4.1. Fish, Mollusks and Crustaceans
9.4.2. Processed Fish Products
9.4.3. Application of HACCP Systems

9.5. Hygienic Characteristics of Milk and Dairy Derivatives

9.5.1. Hygienic Characteristics of Raw and Heat-treated Milk
9.5.2. Hygienic Characteristics of Concentrated and Dehydrated Milk
9.5.3. Hygienic Characteristics of Dairy Products
9.5.4. Application of HACCP Systems

9.6. Hygienic Characteristics of Other Products of Animal Origin

9.6.1. Eggs and Egg Products
9.6.2. Honey
9.6.3. Fats and Oils
9.6.4. Application of HACCP Systems

9.7. Hygienic Characteristics of Fruit and Vegetables

9.7.1. Fresh Fruits and Vegetables, Fruit and Vegetable Derivatives
9.7.2. Dried Fruit
9.7.3. Vegetable Oils
9.7.4. Application of HACCP Systems

9.8.  Hygienic Characteristics of Legumes and Cereals

9.8.1. Legumes and Cereals
9.8.2. Products Derived from Pulses: Flours, Bread, Pastas
9.8.3. Application of HACCP Systems

9.9. Hygienic Characteristics of Water and Beverages

9.9.1. Potable Water and Soft Drinks
9.9.2. Stimulating Drinks
9.9.3. Alcoholic Beverages
9.9.4. Application of HACCP Systems

9.10. Hygienic Characteristics of Other Food Products

9.10.1. Nougats
9.10.2. Prepared Dishes
9.10.3. Food Intended for the Child Population
9.10.4. Application of HACCP Systems

Module 10. Marketing and Consumer Behavior

10.1. Concept and Function of Marketing in the Company

10.1.1. Concept and Nature of Marketing
10.1.2. The Marketing Process
10.1.3. Energy Markets
10.1.4. Evolution of Business Approaches to the Marketplace
10.1.5. Evolution and Current Trends in Marketing

10.2. Consumer Behavior in Relation to Foods

10.2.1. Nature and Range of the Study of Consumer Behavior
10.2.2. Factors Influencing Consumer Behavior
10.2.3. The Process in Purchasing Decisions
10.2.4. The Organizational Purchasing Process

10.3. Food Market Research

10.3.1. Concept, Objectives and Types of Marketing Research
10.3.2. Sources of Marketing Information
10.3.3. The Commercial Research Process
10.3.4. Commercial Research Tools
10.3.5. Markets and Customers: Segmentation

10.4. Marketing Decisions Related to Food as a Commercial Product

10.4.1. Food as Products, Characteristics, and Classification
10.4.2. Decisions on Food Products
10.4.3. Brand Decisions

10.5. Development and Commercialization of Novel Foods

10.5.1. New Product Development Strategy
10.5.2. New Product Development Stages
10.5.3. Management of a New Product
10.5.4. Marketing Policies throughout the Product Life Cycle

10.6. Administration and Pricing Policies

10.6.1. Pricing, Approach to the Concept
10.6.2. Pricing Policies
10.6.3. New Product Pricing Strategies
10.6.4. Pricing a Mix/portfolio of Products
10.6.5. Price Adjustment Strategies

10.7. Communication with the Market

10.7.1. The Role of Marketing Communications
10.7.2. Communication Tools
10.7.3. Development of Effective Communication
10.7.4. Factors in Establishing the Communication Mix

10.8. Food Distribution

10.8.1. Introduction
10.8.2. Channel Design Decisions
10.8.3. Channel Management Decisions
10.8.4. Integration and Channel Systems
10.8.5. Changes in Channel Organization

10.9. Consumer Decision Process

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

10.9.1.1 Extensive, Limited and Routine Purchase Decision
10.9.1.2. High-involvement and Low-involvement Purchase Decisions
10.9.1.3. Buyers's Typology

10.9.2. Recognition of the Problem: Concept and Influencing Factors
10.9.3. Information Search: Concept, Types, Dimensions and Determinants of the Search Process
10.9.4. The Evaluation of Information: Evaluation Criteria and Evaluation Strategies or Decision Rules
10.9.5. General Aspects of Branding. Choice

10.9.5.1 The Choice of Establishment
10.9.5.2. Post-Purchase Processes

10.10. The Social Dimension in the Consumer Buying Process

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

10.10.2.1. Social Groups and Consumer Behavior: Concept, Characteristics and Measurement Procedures
10.10.2.2. Lifestyles

10.10.3.  Groups: Concept, Characteristics and Types of Groups

10.10.3.1. The Influence of Families on Shopping Decision
10.10.3.2. Types of Family Purchasing Decisions and Factors Influencing the Family Decision Process
10.10.3.3. Family Life Cycle 

Module 11. Leadership, Ethics and Social Responsibility in Companies

11.1. Globalization and Governance

11.1.1. Governance and Corporate Governance
11.1.2. The Fundamentals of Corporate Governance in Companies
11.1.3. The Role of the Board of Directors in the Corporate Governance Framework

11.2. Leadership

11.2.1. Leadership. A Conceptual Approach
11.2.2. Leadership in Companies
11.2.3. The Importance of Leaders in Business Management

11.3. Cross-Cultural Management

11.3.1. Concept of Cross-Cultural Management
11.3.2. Contributions to the Knowledge of National Cultures
11.3.3. Diversity Management

11.4. Management and Leadership Development

11.4.1. Concept of Management Development
11.4.2. Concept of Leadership
11.4.3. Leadership Theories
11.4.4. Leadership Styles
11.4.5. Intelligence in Leadership
11.4.6. The Challenges of Today's Leader

11.5. Business Ethics

11.5.1. Ethics and Morality
11.5.2. Business Ethics
11.5.3. Leadership and Ethics in Companies

11.6. Sustainability

11.6.1. Sustainability and Sustainable Development
11.6.2. The 2030 Agenda
11.6.3. Sustainable Companies

11.7. Corporate Social Responsibility

11.7.1. International Dimensions of Corporate Social Responsibility
11.7.2. Implementing Corporate Social Responsibility
11.7.3. The Impact and Measurement of Corporate Social Responsibility

11.8. Responsible Management Systems and Tools

11.8.1. CSR: Corporate Social Responsibility
11.8.2. Essential Aspects for Implementing a Responsible Management Strategy
11.8.3. Steps for the Implementation of a Corporate Social Responsibility Management System
11.8.4. Tools and Standards of CSR

11.9. Multinationals and Human Rights

11.9.1. Globalization, Multinational Corporations and Human Rights
11.9.2. Multinational Corporations and International Law
11.9.3. Legal Instruments for Multinationals in the Field of Human Rights

11.10. Legal Environment and Corporate Governance

11.10.1. International Rules on Importation and Exportation
11.10.2. Intellectual and Industrial Property
11.10.3. International Labor Law

Module 12. People and Talent Management

12.1. Strategic People Management

12.1.1. Strategic Human Resources Management
12.1.2. Strategic People Management

12.2. Human Resources Management by Competencies

12.2.1. Analysis of the Potential
12.2.2. Remuneration Policy
12.2.3. Career/Succession Planning

12.3. Performance Evaluation and Performance Management

12.3.1. Performance Management
12.3.2. Performance Management: Objectives and Process

12.4. Innovation in Talent and People Management

12.4. 1 Strategic Talent Management Models
12.4.2. Talent Identification, Training and Development
12.4.3. Loyalty and Retention
12.4.4. Proactivity and Innovation

12.5. Motivation

12.5.1. The Nature of Motivation
12.5.2. Expectations Theory
12.5.3. Needs Theory
12.5.4. Motivation and Financial Compensation

12.6. Developing High Performance Teams

12.6.1. High-Performance Teams: Self-Managing Teams
12.6.2. Methodologies for Managing High Performance Self-Managed Teams

12.7. Change Management

12.7.1. Change Management
12.7.2. Types of Change Management Processes
12.7.3. Stages or Phases in Change Management

12.8. Negotiation and Conflict Management

12.8. 1 Negotiation
12.8.2 Conflict Management
12.8.3 Crisis Management

12.9. Executive Communication

12.9.1. Internal and External Communication in the Business Environment
12.9.2. Communication Departments
12.9.3. The Head of Communication of the Company. The Profile of the Dircom

12.10. Productivity, Attraction, Retention and Activation of Talent

12.10.1. Productivity
12.10.2. Talent Attraction and Retention Levers

Module 13. Economic and Financial Management

13.1. Economic Environment

13.1.1. Macroeconomic Environment and the National Financial System
13.1.2. Financial Institutions
13.1.3. Financial Markets
13.1.4. Financial Assets
13.1.5. Other Financial Sector Entities

13.2. Executive Accounting

13.2.1. Basic Concepts
13.2.2. The Company's Assets
13.2.3. The Company's Liabilities
13.2.4. The Company's Net Worth
13.2.5. The Income Statement

13.3. Information Systems and Business Intelligence

13.3.1. Fundamentals and Classification
13.3.2. Cost Allocation Phases and Methods
13.3.3. Choice of Cost Center and Impact

13.4. Budget and Management Control

13.4.1. The Budgetary Model
13.4.2. The Capital Budget
13.4.3. The Operating Budget
13.4.5. The Cash Budget
13.4.6. Budget Monitoring

13.5. Financial Management

13.5.1. The Company's Financial Decisions
13.5.2. The Financial Department
13.5.3. Cash Surpluses
13.5.4. Risks Associated with Financial Management
13.5.5. Risk Management of the Financial Management

13.6. Financial Planning

13.6.1. Definition of Financial Planning
13.6.2. Actions to Be Taken in Financial Planning
13.6.3. Creation and Establishment of the Business Strategy
13.6.4. The Cash Flow Chart
13.6.5. The Working Capital Chart

13.7. Corporate Financial Strategy

13.7.1. Corporate Strategy and Sources of Financing
13.7.2. Corporate Financing Financial Products

13.8. Strategic Financing

13.8.1. Self-financing
13.8.2. Increase in Shareholder's Equity
13.8.3. Hybrid Resources
13.8.4. Financing through Intermediaries

13.9. Financial Analysis and Planning

13.9.1. Analysis of the Balance Sheet
13.9.2. Analysis of the Income Statement
13.9.3. Profitability Analysis

13.10. Analyzing and Solving Cases/Problems

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

Module 14. Commercial Management and Strategic Marketing

14.1. Strategic Marketing Management

14.1.1. The Concept of Strategic Marketing
14.1.2. Concept of Strategic Marketing Planning
14.1.3. Stages in the Process of Strategic Marketing Planning

14.2. Digital Marketing and e-Commerce

14.2.1. Objectives of Digital Marketing and e-Commerce
14.2.2. Digital Marketing and the Media It Uses
14.2.3. E-Commerce. General Context
14.2.4. Categories of e-Commerce
14.2.5. Advantages and Disadvantages of e-Commerce Compared to Traditional Commerce

14.3. Digital Marketing to Reinforce a Brand

14.3.1. Online Strategies to Improve Brand Reputation
14.3.2. Branded Content and Storytelling

14.4. Digital Marketing to Attract and Retain Customers

14.4.1. Loyalty and Engagement Strategies Using the Internet
14.4.2. Visitor Relationship Management
14.4.3. Hypersegmentation

14.5. Digital Campaign Management

14.5.1. What Is a Digital Advertising Campaign?
14.5.2. Steps to Launch an Online Marketing Campaign
14.5.3. Mistakes in Digital Advertising Campaigns

14.6. Sales Strategy

14.6.1. Sales Strategy
14.6.2. Sales Methods

14.7. Corporate Communication

14.7.1. Concept
14.7.2. The Importance of Communication in the Organization
14.7.3. Type of Communication in the Organization
14.7.4. Functions of Communication in the Organization
14.7.5. Elements of Communication
14.7.6. Problems of Communication
14.7.7. Communication Scenarios

14.8. Digital Communication and Reputation

14.8.1. Online Reputation
14.8.2. How to Measure Digital Reputation?
14.8.3. Online Reputation Tools
14.8.4. Online Reputation Report
14.8.5. Online Branding

Module 15. Executive Management

15.1. General Management

15.1.1. The Concept of General Management
15.1.2. The Role of the CEO
15.1.3. The CEO and their Responsibilities
15.1.4. Transforming the Work of Management

15.2. Manager Functions: Organizational Culture and Approaches

15.2.1. Manager Functions: Organizational Culture and Approaches

15.3. Operations Management

15.3.1. The Importance of Management
15.3.2. Value Chain
15.3.3. Quality Management

15.4. Public Speaking and Spokesperson Education

15.4.1. Interpersonal Communication
15.4.2. Communication Skills and influence
15.4.3. Communication Barriers

15.5. Personal and Organizational Communication Tools

15.5.1. Interpersonal Communication
15.5.2. Interpersonal Communication Tools
15.5.3. Communication in the Organization
15.5.4. Tools in the Organization

15.6. Communication in Crisis Situations

15.6.1. Crisis
15.6.2. Phases of the Crisis
15.6.3. Messages: Contents and Moments

15.7. Preparation of a Crisis Plan

15.7.1. Analysis of Possible Problems
15.7.2. Planning
15.7.3. Adequacy of Personnel

15.8. Emotional Intelligence

15.8.1. Emotional Intelligence and Communication
15.8.2. Assertiveness, Empathy, and Active Listening
15.8.3. Self- Esteem and Emotional Communication

15.9. Personal Branding

15.9.1. Strategies for Personal Brand Development
15.9.2. Personal Branding Laws
15.9.3. Tools for Creating Personal Brands

15.10. Leadership and Team Management

15.10.1. Leadership and Leadership Styles
15.10.2. Leadership Skills and Challenges
15.10.3. Managing Change Processes
15.10.4. Managing Multicultural Teams

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