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

The large companies that are part of 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 manufacturing process and attention to safety and hygiene measures in order to offer quality products. However, to achieve such success there is an integrated management and the implementation of effective marketing strategies.

In a market in constant growth and development, the Nutrition professional must be aware of the latest developments in the sector, where their knowledge provides great value for both companies and end consumers. For this reason, TECH has designed a professional master’s degree, where, over the course of 12 months, the specialist will be able to keep up to date with the most recent developments in the field of food business management and all the necessary components to obtain optimal results.

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

All this, in an exclusively online format that can be accessed by the student from any electronic device with an Internet connection. An academic option designed for the professional who seeks to be up to date in Integrated Food Business Management with a high-quality, flexible program, compatible with the most demanding responsibilities.

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

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

• The development of practical cases 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 team 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 learn in 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 student will be assisted by an innovative interactive video system created by renowned and experienced experts.  

Delve into the basics of food business economics and the implementation of new processes and products”

Access 24 hours a day to the most up-to-date knowledge on Food Safety and Quality Management”

Given the relevance of the Food Industry, it is important to know how it works, as well as the trends of this sector. That is why this professional master’s degree allows the nutrition professional to obtain the most up-to-date knowledge on the scientific-technical advances of food together with technological progress, the factors that are having an influence on their choice and acceptability, as well as the regulations in force. The case studies presented in this degree will serve to bring the student even closer to the real situation of the sector.

TECH adapts to you. Therefore, it offers you an online professional master’s degree, without fixed schedules and which you can easily access from your computer or tablet”

General Objectives

• Control the mathematical, statistical and economic aspects involved in food companies
• Analyze trends in food production and consumption
• Appreciate and recognize the sanitary and preventive importance of cleaning, disinfection, disinsecting and pest control programs in the food chain
• Scientific and technical advice on food products and food product development

Specific Objectives

Module 1. Mathematics

• Get to know the basic elements that make up business mathematics
• Proficiency in linear and matrix algebra, matrices, transpose of a matrix, calculus, matrix inversion, systems of equations
• Understand the different techniques and mathematical methods used within the financial framework of a company
• Apply mathematical techniques and methods to the financial framework of the company

Module 2. Statistics

• Master statistical information
• Know the classification of data recording
• Apply the ICT and practical systems in food businesses
• Understand probability models

Module 3. Food, Technology and Culture

• Analyze the historical-cultural evolution of the processing and consumption of foods or specific food groups
• Relate advances in scientific and technical food knowledge with cultural and technological progress
• Identify factors that influence the choice and acceptability of foods
• Differentiate the essential characteristics of foods and the branches of the food industry in the context of today's food consumption

Module 4. Food Business and Economics

• Understand the concept of a company, its institutional and legal framework, as well as the economic balance sheet of a company
• Acquire knowledge to evaluate the hygienic-sanitary and toxicological risk of a process, food, ingredient and packaging, as well as to identify the possible causes of food spoilage and establish traceability mechanisms
• Know the sources of financing, financial statements and the different functional areas of a company
• Calculate and interpret the values obtained from the Gross Domestic Product and Farm Income for economic and business management applications

Module 5. Food and Public Health

• Get to know the distinguishing fact of human nutrition, interrelationships between nature and culture
• Identify the concepts of Public Health and risk prevention related to food consumption habits and food safety
• Understand the fundamentals and general systems of disease prevention, health promotion and protection, as well as the etiologies and epidemiological factors affecting food-borne diseases
• Identify and classify the main social and economic implications of zoonoses

Module 6. Food Industries

• Controlling and optimizing processes and products in the food industry: manufacturing and preserving foodstuffs
• Develop new processes and products
• Know the industrial processes of food transformation and preservation, as well as packaging and storage technologies
• Analyze the process and product control and optimization systems
• Apply knowledge of transformation and conservation processes to the development of new processes and products

Module 7. Food Hygiene and Safety

• Develop, implement, evaluate and maintain appropriate hygiene practices, food safety and risk control systems, applying current legislation
• Contribute to consumer protection within the framework of food safety
• Elaborate and implement for a food and catering company, food quality control systems (Hazard Analysis and Critical Control Point and General Hygiene Plans

Module 8. Food Quality and Management

• Design and evaluate tools that allow Food Safety management throughout the food chain in order to protect Public Health
• Identify and interpret the requirements of the food safety management standard (UNE EN ISO 22000) for its subsequent application and evaluation in food chain operators
• Develop, implement, evaluate and maintain appropriate hygiene practices, food safety and risk control systems
• Participate in the design, organization and management of different food services
• Collaborate in the implementation of quality systems
• Evaluate, control and manage aspects of traceability in the food supply chain

Module 9. Safety Assessment in the Food Industry

• Validate, verify and audit Food Safety control systems
• Know and describe the basic principles of the Hazard Analysis and Critical Control Point (HACCP) system
• Know and understand the functioning of the HACCP plan and its application in different food industries
• Identify and know the hygienic characteristics of food groups of animal-based, plant-based and processed foods

Module 10. Marketing and Consumer Behavior

• Know and understand the concepts, tools and logic of Marketing as a business activity inherent to food production
• Learn to make decisions related to the commercialization of products such as the search for marketing opportunities, the design of strategies and the necessary actions to successfully commercialize food products
• Know the procedures for market analysis and consumer behavior to advise companies in the development of new foods
• Design and application of different product tests applied to foods to predict the behavior of the target population

You will obtain the most up-to-date knowledge about the different techniques and tests used in the industry to predict consumer behavior”