Courses’ Catalogue

TITLE

“Higher Technician in food design and production technologies”

“Higher Technician in food product marketing and promotion technologies”

“Higher Technician in Product Design and Packaging for Agri-Food business”

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”.

The profile of the Higher Technician in Product Design and Packaging for Agri-Food develops and validates at prototype level the innovative formulations of the agri-food product, for which he/she prepares functional and smart packaging solutions starting from the analysis and interpretation of market trends and the understanding of consumer behaviour. He/she identifies the possible areas of consumption of a new product starting from the understanding of the sensory quality sought in the consumer experience (of which he/she studies the decision-making process and consumption choices, applying consumer science techniques, integrated with web marketing and digital data analysis) and anticipates the possible evolution of the demand for new products according to cultural differences and emerging trends (starting from healthy and ethically responsible habits) and the evolution of dietary regimes, in the face of an ageing population and the onset of chronic diet-related diseases (obesity and diabetes).

Having knowledge of the microbiological risk factors associated with the different food preparations and the binding and voluntary regulatory factors put in place to safeguard the safety, quality, traceability and origin of food, chooses and combines the most suitable ingredients on the basis of their properties and the technological treatments to which they must be subjected, in order to obtain food products with the desired characteristics, with particular reference to functional and health products. Applying the analysis and quality control protocols of raw materials, semi-finished products and products, validates the final food aggregation of the food prototype, verifying the conditional and reactive behaviour of the formulation in pilot production.

ORGANIZATION (main lectures, training and test methods)

The main learning activities concern:

  • 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.

The course takes place in 2 full-time years, each with a workload of 1500 hours for the student.

The workload includes all training methodologies that will be employed:

– 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:

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 main learning activities concern:

  • 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.

The course takes place in 2 full-time years, each with a workload of 1500 hours for the student.

The workload includes all training methodologies that will be employed:

– 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:

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.

The main learning activities concern:

  • General and basic teaching in the linguistic, communicative and interpersonal, scientific and technological, legal and economic, organizational and managerial fields;
  • Teachings of a technical-professional nature both common to the field of reference (Made in Italy technologies – Business services) and specialist/specific to the profile.

The course takes place in 2 full-time years, each with a workload of 1500 hours for the student.

The workload includes all training methodologies that will be employed:

– Classroom

– Training workshop at locations equipped with software, systems and tools for exercises and carrying out checks, also at partner companies.

– Stage

– Individual study.

Most of the teaching hours are entrusted to partner companies, which provide experts and/or the company setting with relevant technological equipment and technical documentation.

40% of the course takes place in company during the internship, establishing a strong link with the real productive world.

Guided tours, consistent with the overall educational project, are organized at the Foundation’s member and/or partner companies, accompanied by the tutor. Visits to national (Cibus, CibusTech, Vinitaly, etc.) and non-national (Anuga) trade fairs will also be possible.

Methodologies and verification criteria:

At the end of the course there will be a final exam for the award of the diploma of Higher Technician.

The assessment of learning outcomes is also carried out at the end of each training unit, with the following criteria:

– practical exercises to verify and evaluate the learning outcomes of the training units that foresee the prevalence of active and workshop teaching methodologies and/or learning focused on the technologies in use;

– written exercises to verify and evaluate the learning outcomes of the most theoretical training units using 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.

At the end of the training the student will be able to:

– Manage communication and interpersonal processes inside and outside the organization both in Italian and English;

– Master linguistic tools and information and communication technologies to interact in life and work contexts;

– Conduct, negotiate and develop activities in working groups;

– prepare technical and normative documentation that can be managed through telematic networks;

– Use mathematical and statistical tools and models as well as experimental research methodologies;

– Know the constitutive factors of the company and the impact of the company in the territorial context of reference;

– Find the sources and apply the regulations governing the life of the company and its external relations at national, European and international level;

– Know and help to manage the organisational models of quality that favour innovation in companies in the sector;

– Analyze, monitor and control production processes with a view to continuous improvement;

– Define the brand and product/service positioning with particular reference to international markets;

– Collaborate in the definition of the overall technical project and its components;

– Prepare marketing plans and control their implementation by identifying any necessary measures;

– Search and use marketing oriented web applications;

– Research and apply laws and regulations to protect “Made in Italy” and industrial property;

– Validate the preparation of functional and healthy products;

– Validate the preparation of products with a high service content (easy to use);

– Use materials and technologies for the smart packaging of sustainable food products;

– Use materials and technologies for the evocative packaging of Made in Italy food products.

COURSE STRUCTURE

COURSE VENUE

FONDAZIONE ITS TECH & FOOD 

C/O CISITA PARMA Scarl

Borgo Girolamo Cantelli n. 5 – 43121

Parma

FONDAZIONE ITS TECH & FOOD 

C/O IFOA

Via Gianna Giglioli Valle n. 11 – 42124

Reggio Emilia

FONDAZIONE ITS TECH & FOOD 

C/O CISITA PARMA Scarl

Borgo Girolamo Cantelli n. 5 – 43121

Parma