Courses’ Catalogue

TITLE

“Higher Technician in food design and production technologies” “Higher Technician in food product marketing and promotion technologies”

COURSE PROFILE

The course helps students to gain and develop knowledge and skills in order to become “Higher Technician in food design and production technologies”, with competencies in the analysis of food products, checking raw materials and semi-finished goods and managing the technological processes of the main industrial processings related to the supply chains in which the region of Emilia-Romagna has the highest specialization indicators, such as dairy products, processing of fresh meat, cured meats and fish stocks, fruit and vegetables and preserved vegetables, grain, pasta and baked products, wine and beverages.

The course is focused on learning food processing technologies, including innovative and digital ones, developing skills for operating directly on the systems, adjusting the settings for flexibility and optimization purposes, and for carrying out the appropriate product and quality assessments of the raw materials to be processed, as well as of the semi-finished and finished goods to be sold.

The “Higher Technician in food design and production technologies” indicates the national profile of “Higher Technician Responsible for agricultural, agro-food and agro-industrial products and processings”.

The course helps students to develop knowledge and skills in order to become a “Higher Technician in food product marketing and promotion technologies”, including skills in analysing changes in the demand and managing the marketing of food products, in line with the latest development trends in the mass retailing and retail markets, and enhancing the specialities and the link with the region of the Made in Italy agro-food industry, communicating and promoting the incremental quality of the products and the high standards of safety and traceability, of which the student has a deep knowledge, also on the international markets and using the digital marketing and e-commerce technologies.

The course helps to develop skills both in enhancing and in protecting typical products and in supporting the business penetration of local products into foreign, both emerging and mature markets offering the best opportunities.

The “Higher Technician in food product marketing and promotion technologies” indicates the national profile of “Higher Technician in the monitoring, marketing and promotion of agricultural, agro-food and agro-industrial commodities”.

ORGANIZATION (main lectures, training and test methods)

The main learning activities concern the following:

• General lectures on basic language, communication and relational, scientific and   technological, legal and economic, organizational and management skills;

• Technical and professional lectures either common to the relevant area (agro-food system) or specialistic and distinctive of the profile.

This is a two-year full-time course, featuring a work load of 1500 hours per year.

Said work load includes all the training methods envisaged:

– Classroom

– Educational workshop at other offices equipped with software, systems and instruments for exercising and performing tests, installed at other partner companies, the University of Parma, “Polo scolastico dell’Agro Industria” of Parma and “L. Da Vinci” of Parma, SSICA.

– Project Work/research project;

– Internship;

– Studying from home.

The teaching staff consists mainly of members of staff of the partner companies and/or consultants (approx. 60%), of the University of Parma and of SSICA (Stazione Sperimentale Per L’Industria Conserve Alimentari). The teachers from the educational establishments are entrusted, by way of priority, with the task of developing general skills.

Part of the course (40%) is held in company, establishing a close link with the production universe.

The course will also involve collaborations, exchanges and joint participation in events and trade shows with other ITS from the agro-food sector operating in other regions and acting in the AgrITS network agreement.

Test methods and criteria:

A final examination will be given at the end of the course for the issue of the Higher Technician diploma.

The learning outcomes will be assessed also at the end of each training unit based on the following criteria:

– exercises and/or written assignments with case studies in order to verify and assess the learning outcomes of the training units, adopting most of the active and workshop-based teaching methods and/or learning centered on technologies currently in use;

– written tests and questionnaires for verifying and evaluating learning outcomes of the more theory-based training units adopting traditional teaching methods.

 

 

The principal learning activities include the following:

• General lectures on basic language, communication, relational, scientific. technological, legal, economic, organizational and management skills;

• Technical and professional lectures either common to the relevant area (agro-food system) or specialistic and distinctive of the profile.

This is a two-year full-time course, featuring a work load of 1500 hours per year.

Said work load includes all the training methods envisaged:

– Classroom

– Educational workshop at other places equipped with software, systems and instruments for exercises and tests, installed at the partner companies’, the Università degli Studi di Parma, the educational establishments “Polo scolastico dell’Agro Industria”, Parma; “A. Zanelli”, Reggio Emilia; “N. Mandela”, Castelnovo ne’ Monti (Re) and at the SSICA (Stazione Sperimentale Per L’Industria Conserve Alimentari), Parma

– Project Work/research project

– Internship

– Studying from home.

The teaching staff consists mainly of members of staff of partner companies and/or consultants (approx. 60%), of the University of Parma and of SSICA (Stazione Sperimentale Per L’Industria Conserve Alimentari). The teachers from the educational establishments are entrusted, by way of priority, with the task of developing general skills.

Part of the course (40%) is held in company, establishing a close link with the production universe.

The course also includes collaborations, exchanges and joint participation in events and trade shows with other ITS from the agro-food sector operating in other regions and acting in the AgrITS network agreement.

Test methods and criteria:

A final examination will be given at the end of the course for the issue of the Higher Technician diploma.

The learning outcomes will be assessed also at the end of each training unit based on the following criteria:

– exercises and/or written assignments with case studies in order to verify and assess the learning outcomes of the training units, adopting for the most part active and workshop-based teaching methods and/or learning centered on technologies currently in use;

– written tests and questionnaires to verify and assess learning outcomes of the more theory-based training units, adopting traditional teaching methods.

 

STUDY AREA OF REFERENCE (ISCED – F)

0721 Food processing

LEVEL

QF – EHEA: short cycle title

EQF: 5th level

Total ECTS credits

120

LEARNING OUTCOMES

At the end of the course students will have learnt how to:

– manage communication and relational processes within and outside the organization both in Italian and in English;

– master a foreign language and information and communication technologies and implement them in a working environment;

– coordinate, develop and negotiate group work activities to solve problems, put forward solutions, contribute to overall production levels and order and assess collective results;

– use mathematical and statistical instruments and models in describing and simulating the various phenomena of the relevant area;

– know the elements making up the undertaking, the company’s impact on the relevant local sector, the rules governing the life of the undertaking and its external relationships at national, European and international level;

– know, analyze, apply and monitor, in the specific contexts, models for managing the production processes of goods and services, with a view to continuous improvement;

– conduct and interpret analysis on agro-food products and processes;

apply control systems to materials, processes and products for quality improvement purposes;

– know the production and transformation processes in the agro-food specialization areas;

manage production processes according to the principles of environmental-compatibility and sustainability;

– put forward technological solutions which introduce innovative and competitive product and process elements;

manage technologies, machinery and systems used in the various supply chains in the agro-food sector, master technological standards and seeking flexibility and production optimization.

At the end of the course students will have learnt how to:

– manage communication and relational processes within and outside the organization both in Italian and in English;

– master a foreign language and information and communication technologies and implement them in a working environment;

– coordinate, develop and negotiate group work activities to solve problems, put forward solutions, contribute to overall production levels and order and assess collective results;

– use mathematical and statistical instruments and models in describing and simulating the various phenomena of the relevant area;

– have knowledge of the elements making up the undertaking, the company’s impact on the relevant local sector, the rules governing the life of the undertaking and its external relationships at national, European and international level;

– have knowledge of, analyse, apply and monitor, in the specific contexts, the models for managing the production processes of goods and services, with a view to continuous improvement;

– have knowledge of the production and processing processes in the agro-food specialisation areas;

– manage production processes according to the principles of environmental compatibility and sustainability;

– apply EC, national and regional rules on environmental protection, quality and safety, import and export;

put forward technological solutions which introduce innovative and competitive product and process elements;

– manage import and supply of raw materials and semi-finished food products;

manage market relations with the GDO and the food retail sector, knowing how to plan and manage integrated communication and sale plans;

develop a product and a brand and position them in the foreign market.

COURSE STRUCTURE

ITS_Tech&FoodPR

ITS_Tech&FoodRE

COURSE VENUE

FONDAZIONE ITS TECH & FOOD C/O CISITA PARMA Scarl

Borgo Girolamo Cantelli n. 5 – 43121 Parma (PR)

FONDAZIONE ITS TECH & FOOD C/O IFOA

Via Gianna Giglioli Valle n. 11 – 42124 Reggio Emilia (RE)