AGRIFOOD SYSTEMS
75 horas
This Course in the Fundamentals of Agri-Food Systems is an excellent way to get started in this area, based on a dynamic approach founded on the method of successive approximations.
This dynamic approach will take us from the elementary components, such as individual agri-food products and agricultural production processes, to the most complex structures, such as agri-food chains and integrated agricultural production systems.
The methodology focuses on facilitating the understanding of the structure, systems of relationships and dynamics of modern agri-food systems in all their complexity.
Throughout this course, we will explore each level in detail, providing a comprehensive view that will allow participants to acquire a solid knowledge of the interconnection and functioning of these essential systems.
Discover the key modules and concepts
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Each of the modules in this course has been rigorously designed with the current and future needs of both professionals and companies in mind.
Explore all the subjects that make up this course!
Basic concepts for the analysis of agrifood systems and their unique components
- Develop an understanding based on the conceptual elements that make up the agri-food value chain.
- Explain the elements that make it up.
- Understand the importance of the differentiation between the agricultural product and the agri-food market product and the creation of value that its transformation entails.
- Analyse the differential elements of food ranges from the perspective of their production requirements and added value for the consumer.
Introduction to Strategic Vision in Food Production
- Understand what a strategy and a strategic vision are.
- Apply strategic visions that have determined the way in which a unique value chain is configured by companies through real cases.
- Discuss how agri-food companies adjust their strategic vision to their different realities.
The agricultural production unit
- Description of the tangible and intangible components of the agricultural production unit.
- Analysis of the factors of production.
- Differentiation between agricultural enterprise, production unit and fruit and vegetable centre, their components and functions.
The production processes
- Consideraremos la descripción de los procesos productivos abordándolos de una forma individualizada y exhaustiva.
- Comprender las diferencias intraprocesos e interprocesos y la relación existente entre ellos.
- Desarrollar una apreciación de como las mejoras incrementales o los cambios disruptivos en los procesos pueden tener impactos positivos y/o negativos en el conjunto de la producción.
The agrifood chain
- Understand the basic concepts of the configuration of agrifood chains.
- Recognise the effects of the productive activities that make up the agrifood chain.
- Appreciate the importance of the systems of relationships that are produced and feed back into each other for the cohesion of the agrifood chain.
- Analyse and synthesise knowledge in order to make informed proposals for productive configurations inserted into agrifood chains.
Agri-food systems
- Understand the basic concepts of the configuration of agri-food systems.
- Recognise the effects that agri-food systems have on each of the companies that form part of them.
- Appreciate the importance of the systems of relationships that occur and feed back into an agri-food system in order to make it a competitive environment for the company that allows its sustainable development.
- Analyse and synthesise knowledge in order to make informed proposals about the value that existing or newly created companies can obtain from their correct integration into agri-food systems that are beneficial to them, as well as the contribution that these companies can make to these systems.
admission process
Description
This course is presented as a way of gaining detailed knowledge of agri-food systems, with the aim of providing the basic concepts necessary to analyse these systems and their unique components.
For this reason, the focus of the course is on understanding the functionality of unique structural components, such as products and processes, and their distinctive attributes.
In addition, it delves into the structure and dynamics of complex agri-food systems, offering students a complete vision of the interconnection between different elements.
Likewise, another of the fundamental objectives of this education is to equip participants with basic criteria to identify, characterise and evaluate the structural components of agri-food systems. This initial and specific knowledge will be essential for the effective management of agri-food companies in all their dimensions.
In short, this course will provide a solid foundation for those seeking to immerse themselves in the management and understanding of complex agri-food systems.
Objectives
- To understand and handle the basic concepts for the analysis of agri-food systems and their unique components.
- To understand the functionality of the unique structural components (products, processes, etc.) of complex agri-food systems as well as their attributes and characteristics.
- To understand the structure and dynamics of complex agri-food systems.
- To have basic criteria for identifying, characterising and evaluating the structural components of agrifood systems, aimed at creating the initial and specific knowledge necessary for the management of agrifood companies in all their relevant dimensions.
Methodology
ENAE develops an active and participative methodology, ‘Learning by doing’, which alternates the exposition of concepts, techniques and methods of analysis with the development of practical cases that reflect real business situations.
By promoting teamwork, the aim is to achieve the integration of all members and to resolve the cases presented more effectively, through the exchange of different points of view, opinions and experiences. Students will learn from the trainers but also from the professional experiences of their classmates.
