Management of Agrifood Systems and Companies
The agri-food sector is becoming a key component of the economy in any developed country. Ensuring the supply of safe and high-quality agricultural products, from producing regions to the final consumer, requires the collaboration of various companies that make up the so-called supply chain.
This course is designed to provide both general and specific knowledge, as well as technical and practical skills, related to the management of systems and businesses in the agri-food sector.
In this way, participants will explore the key aspects of the agri-food supply chain, understanding the importance of product safety and quality, as well as effective strategies for the efficient management of these businesses in a dynamic and ever-changing environment.
Discover the key modules and concepts
admission process
Objetives
- Define the essential elements for a production unit from a structural perspective and for the development of an agricultural exploitation project and product handling.
- Address production process needs and adapt to market demands.
- Explain management, quality, and traceability systems in the agri-food industry.
- Determine the production system in which the agri-food business should be situated.
- Decide on the basic elements required for the chosen production system and understand their importance in the agri-food business.
- Study production costs for both vegetable and tree crops, including differences in installation and general cultivation costs.
- Identify various options to address the needs of the transformation process and adapt quickly and efficiently to market demands.
- Apply process improvement concepts and tools such as Theory of Constraints (TOC) or Lean, adapting these concepts to agri-food scenarios.
- Define and design key performance indicators (KPIs) and use the Balanced Scorecard (BSC) as a tool for efficient management.
