The 2nd Executive Program on Nuts & Dried Fruits

INC Academia: Where Industry Leaders Are Shaped

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The 2nd Executive Program on Nuts & Dried Fruits

Details of the program

February 2019 - May 2019

10 online units (50 hours) with PDF summaries and more than 40 videos

4 days of on-site course
(more than 10h of preparatory tasks)

Certified course by the INC

Language: English

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TESTIMONIALS

Mr. Joren Groot, Nutland

The Executive Program on Nuts and Dried Fruits provided a wider understanding of the nuts and dried fruits business. It broadens our knowledge about the products which we trade, by providing information on the background of the products, preparations and market trends.

Mr.Rutger van de Pol, Nutland BV

One of the things I enjoyed the most about the INC Academia´s, Executive Program on Nuts and Dried Fruits was the on-site course and being able to interact with fellow students. Other aspects included the visits to the orchards and the negotiation class.

Ms. Vania Van Hove, Molenbergnatie NV

The Executive Program on Nuts and Dried Fruits gave a very clear and elaborate overview of all aspects of the nuts and dried fruits industry. It contained interesting and challenging content for people who are already in the business and would like to expand their knowledge, yet also served as a good starting point for newcomers to the industry. As well as the on-line program, I would also recommend the on-site course as it is a great way to meet people from the industry and network in a more casual way.

Jan Vincent Rieckmann, Member of the Academic Committee

The INC Academia course is the first ever professional education programme specifically designed for the world dried fruit and nut industry. The course was designed by the INC and the contents were developed by industry experts.

THE EXECUTIVE PROGRAM ON NUTS AND DRIED FRUITS

The Executive Program on Nuts and Dried Fruits is an educative course about the basics of the nut and dried fruit industry, its main characteristics, applications and information resources.

This program combines online lessons, with reading materials, videos and self-assessment tests, plus a 4-day intensive on-site course (more than 10 hours of preparatory tasks & readings) to visit orchards and factories, network and learn through case studies. The course is presented as a full package; however, it is possible to undertake only the online part. To attend the on-site course, students must do the onlne course first.

Online course: 10-unit course (50 hours). Includes reading materials, PDF summaries, more than 40 videos and self-assessment tests.
On-site course: 4 days (more than 10 hours of preparatory tasks & readings) with networking sessions, case studies and visits to orchards and factories.

ONLINE UNITS

In this first unit, students will learn the general features of nuts and dried fruits; major species; domestication and distribution; floral and reproductive biology; and flower and fruit anatomy. It also contains some of the knowledge and skills required for successful and sustainable orchard management.

Prof. Dr. Uygun Aksoy
Consultant, Turkey

This unit examines the main factors that determine the growth of nuts and fruits; what climates nuts and dried fruits are adapted to; water demand; range of temperatures; and how climate conditions may affect the crops. It also identifies what soils are best to grow nuts and fruits, and key factors for their optimum growth.

INC
International Nut & Dried Fruit Council

In this unit, students will learn about the main species/varieties of nuts and dried fruits, their geographical distribution and main producing countries. It also provides an overview of traditional and recent products, and their uses.

Prof. Dr. Uygun Aksoy
Consultant, Turkey

This part of the course summarizes the nutritional value and potential health benefits of nut and dried fruit consumption, their contribution to nutritional intake, and how they aid in protecting against de development of chronic diseases.

Assoc. Prof. Cesarettin Alasalvar
TUBITAK, Turkey

Prof. Jordi Salas-Salvadó
University Rovira i Virgili, Spain

This unit includes 16 subunits.

Mr. Vincent Rieckmann (Unit 5 Coordinator)
August Töpfer & Co., Germany

Subunit 1 HARVEST

The different harvesting systems of each nut and dried fruit are described in this subunit. Although there are many common elements, operations differ according to the type of crop. This subunit also covers the basic hygiene practices for the elimination of potential sources of contamination during harvesting.

INC
International Nut & Dried Fruit Council

Subunit 2 STORAGE

As nuts and dried fruits are non-perishable commodities which can be stored for a long time, proper storage conditions are crucial to preserve the safety and quality of the products. This subunit describes the main food-safety and quality concerns that might arise during the storage period, as well as the major factors influencing quality and shelf life.

INC
International Nut & Dried Fruit Council

Subunit 3 FUMIGATION WITH PHOSPHINE

This section sets out the minimum requirements for safe and effective fumigation using phosphine gas, from pest prevention through preplanning of the treatment, transportation and storage of the fumigant, application, monitoring, ventilation, gas-free release, disposal of degassed carrier material and record keeping.

Mr. Klaus Ihrig
Detia Degesch, Germany

Detia Degesch
Germany

Subunit 4 SHELLING

This subunit gives a historical background of shelling, from ancient times to current technologies and trends. The main mechanical cracking systems for several types of nuts are briefly described in this section.

Mr. José Roig Borrell
Borrell ®, Spain-USA

Borrell ®
Spain-USA

Subunit 5 BLANCHING

This subunit gives a historical background of blanching, and describes the differences between dry blanching (only applicable to peanuts and hazelnuts) and wet blanching -a more complicated technique.

Mr. José Roig Borrell
Borrell ®, Spain-USA

Borrell ®
Spain-USA

Subunit 6 DRYING

This subunit describes the objectives and importance of drying, how the process works and what steps are involved. Existing types of dryers and methods are also explained.

Bühler Aeroglide
USA

Mr. Thomas Barber
Bühler Aeroglide, USA

Subunit 7 SORTING TECHNOLOGIES

This subunit discusses the benefits of optical sorting and provides an overview of the different types of sensor technology commonly used in the nut and dried fruit business, as well as available platforms.

Mr. Steven Hiel
Former sales manager of TOMRA Sorting Solutions, Belgium

TOMRA Sorting Solutions
Belgium

Subunit 8 VACUUM PACKING

In this section, vacuum packaging and Modified Atmosphere Packing (MAP) techniques, their applications and formats, and associated risks and problems are described.

Mr. Stefano Massari
Oltremare, Italy

Oltremare
Italy

Subunit 9 PASTEURIZATION

This subunit describes the different pasteurization processes currently available to eliminate pathogens and the validation process to demonstrate the effectiveness of the process.

Napasol
Switzerland

Dr. Cameon Ivarsson
Napasol, Switzerland

Subunit 10 FRYING AND DRY ROASTING

This chapter describes the most important industrial processes to alter and enhance the flavor of peanuts and tree nuts -frying and roasting. It includes an overview of the available methods and the differences between them.

Bühler Aeroglide
USA

Dr. Ing. Malte Ahrens
Bühler Aeroglide, USA

Subunit 11 FLAVORING

This subunit addresses the importance of seasoning –developing a flavored snack from a base product. The components of seasoning and the different application systems are described here.

Mr. David Woollard
tna Solutions Pty Ltd, Australia

tna Solutions Pty Ltd
Australia

Subunit 12 MULTIHEAD WEIGHING AND BAG FORMING

Explanation of the multihead weighing system, elements, speed, installation, maintenance and general advice on buying are addressed in this section.

Mr. Rudolf Ernst
August Töpfer & Co., Germany

August Töpfer & Co.
Germany

Subunit 13 MODIFIED ATMOSPHERE PACKAGING

This chapter addresses the Modified Atmosphere Packaging (MAP) used to preserve the quality and shelf life of nuts and dried fruits. The concept, advantages, mechanisms, gases used, physical aspects and quality control are explained in this section.

Mr. Rudolf Ernst
August Töpfer & Co., Germany

August Töpfer & Co.
Germany

Subunit 14 PACKAGING MATERIALS

This subunit highlights the importance of packaging, which must protect the product, guarantee ease of use and provide a differentiation. The choice of materials and design shall be oriented to fulfill these three objectives.

Mr. Wilfried Thobe
Mondi Consumer Goods Packaging, Austria

Mondi Consumer Goods Packaging
Austria

Subunit 15 CONTAMINANT DETECTION AND REMOVAL

This subunit addresses the sorters currently available for nuts and dried fruits, and explains the different sorting solutions according to the processor’s needs.

Mr. Marco Azzaretti
Key Technology, USA

Key Technology
USA

Subunit 16 ALLERGEN MANAGEMENT

This section covers allergen management key aspects in the nut and dried fruit industry, explaining the different steps of the evaluation of the risk and preventive measures.

Mr. Carlos de Pablos
Silliker Ibérica SAU, Spain

Silliker Ibérica SAU
Spain

This unit focuses on the essential aspects of the food safety and quality of nuts and dried fruits as well as the best practices in order to avoid, or at least minimize, the potential hazards and factors resulting in a decrease of quality throughout all stages of the food chain.

INC
International Nut & Dried Fruit Council

This part of the course summarizes which are the most produced, traded and consumed nuts and dried fruits worldwide, as well as their volume ranges. Students will also be able to recognize the main producing countries, exporters, importers and consumers both globally and by product.

INC
International Nut & Dried Fruit Council

The objective of this unit is to help understand purchase behavior to unlock growth; key components of growth and opportunities. It also provides insight into emerging trends: healthy eating, snacking occasions and rise of Millennials.

Ms. Myla Tadulan-Santos
Nielsen, Australia

In this unit, we will have a look at the legal aspects you might come along in the course of your business relationship. It is not so much about looking at legal aspects in great detail, but being aware of the actions you have to take with great care -simply because they have a legal impact.

Ms. Claudia Toussaint
Waren-Verein der Hamburger Börse e.V., Germany

Because you have already developed a negotiation style through your own experiences, we cannot expect radical changes, but we can expect to formalize your experiences and take some time to think critically about what may now be an intuitive process for you. This unit will help you increase your learning every time you are involved in a new negotiation.

Prof. Dr. Kandarp Mehta
IESE Business School, Spain

AUTHORS

The contents of the Executive Program on Nuts and Dried Fruits have been designed and created by top experts of the world’s most prestigious institutions and companies.

Mr. Rudolf Ernst
August Töpfer & Co., Germany

Mr. José Roig Borrell
Borrell ®, Spain-USA

Dr. Ing. Malte Ahrens
Bühler Aeroglide, USA

Mr. Thomas Barber
Bühler Aeroglide, USA

Prof. Dr. Uygun Aksoy
Consultant, Turkey

Mr. Klaus Ihrig
Detia Degesch, Germany

Prof. Dr. Kandarp Mehta
IESE Business School, Spain

Mr. Marco Azzaretti
Key Technology, USA

Mr. Wilfried Thobe
Mondi Consumer Goods Packaging, Austria

Dr. Cameon Ivarsson
Napasol, Switzerland

Ms. Myla Tadulan-Santos
Nielsen, Australia

Mr. Stefano Massari
Oltremare, Italy

Prof. Jordi Salas-Salvadó
University Rovira i Virgili, Spain

Mr. Carlos de Pablos
Silliker Ibérica SAU, Spain

Mr. David Woollard
tna Solutions Pty Ltd, Australia

Mr. Steven Hiel
Former sales manager of TOMRA Sorting Solutions, Belgium

Assoc. Prof. Cesarettin Alasalvar
TUBITAK, Turkey

Ms. Claudia Toussaint
Waren-Verein der Hamburger Börse e.V., Germany

We would like to express our sincere gratitude to the authors for their collaboration in providing the information needed for the course, and the support of the INC Academic Committee in the good development of the program.

We would also like to thank Dr. Ana Bermejo, Food Safety and Law Specialist at the INC, Dr. Julia Cartelle, Statistician and International Trade Specialist, and Maria Pascual, Consultant Nutritionist, for their participation in content creation in those Units the INC has developed.

ON-SITE COURSE

The full course includes a face-to-face experience of 4 days (+10 hours of preparatory tasks & readings). The location will change every year.

The case studies of the on-site course of the Executive Program on Nuts and Dried Fruits will be developed by professors from prestigious IESE Business School. Financial Times has ranked IESE Executive Education and Custom Programmes best in the world four years running, 2015, 2016, 2017 and 2018, among other accolades.

Learn at your own pace

Authors from the world’s most prestigious institutions

Get to know the basics of the nut and dried fruit industry

Face-to-face sessions, a great chance for networking!

Whenever and wherever you want

Get certified by the INC at the end of the course

Executive Program on Nuts & Dried Fruits

Special offer! Save 50% on your INC Congress registration fee!
The INC Congress offers a special 50% discount on the registration fee
for students of the full course (online + on-site). Stay in Sevilla and attend
the world’s largest nut and dried fruit industry event!

Places are limited. Enrollments will be accepted on a first-come, first-served basis.

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Enrollment fee and sponsorship opportunities

	INC Member (3)	Non-Member
Full course fee (online + on-site) (4)	€1,900	€2,500
Online course fee	€1,425	€1,875
On-site course fee for alumni (4) (5)	€950
Event sponsor (6)	€2,000

To attend the on-site course, students need to do the online course first.
Taxes are not applicable except for residents in Spain. 3% extra charge applies for payments by American Express.

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(3) INC contribution must be fully paid at both the date of booking and the date of the event or prices will automatically revert to non-member rates.

(4) Price includes welcome drinks, coffee breaks, lunches, evening activities, course materials and certificate of attendance. Note that accommodation is not included.

(5) Former students of the INC Academia or those who have at least passed the online course.

(6) It includes promotions at the event and company logo on main on-site graphic materials.

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Carrer de la Fruita Seca 4, Polígon Tecnoparc
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The undersigned company enrolls to the INC Academia, by the International Nut & Dried Fruit Council. Please note that enrollment forms must be completed in full by an authorized signatory of the company.

Once you send this enrollment form, you will receive an invoice. If you pay by bank transfer, you will find the bank account details on this invoice.

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I hereby authorize the INC to provide my name, job position/title and organization details to the authors of the course. | As a participant of the INC Academia on-site course, I hereby authorise the FUNDACIÓN PRIVADA INTERNATIONAL NUT AND DRIED FRUIT to capture my image on video and in photographic format and to use it, free of charge and without temporal or territorial limitations, for the promotion of the Foundation’s activities in internal and external media, provided that it is of a non-commercial nature.

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