INC Academia: Third Edition

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INC Academia: Third Edition

Details of the program

February 2020 - September 2020

Online Course: 11 online units (50 hours) with PDF summaries and more than 40 videos.

On-site course: The on-site course, originally scheduled for May 24-26, 2020, will take place in Italy, May 2021. More details to follow soon.

Certified course by the INC

Language: English

Special 33% Discount for INC Members
Online course reduced from €1,425 to €950. Ends June 30.

Enroll from €950

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 an intensive on-site course (more than 10 hours of preparatory tasks & readings) to go technical visits, 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 online course first. The on-site course, originally scheduled for May 24-26 2020, will take place in Italy, May 2021. More details to follow soon. Not only for new students, the on-site course is also open to former students (who have completed the online course) at discounted rates.

Online course: 11-unit course (50 hours). Includes reading materials, PDF summaries, more than 40 videos and self-assessment tests.
On-site course: A hands on intensive course (more than 10 hours of preparatory tasks & readings) with networking sessions, case studies and technical visits.

TESTIMONIALS

ONLINE UNITS

Discover the 11 units of the program

Unit 1 | Origin and description: Introduction to the long history of nuts and dried fruits, their description and physiology
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

Unit 2 | Soil and climate: Which climates nuts and dried fruits are adapted to, soils, water demand and how climate conditions may affect the crops
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

Unit 3 | Varieties and uses: An overview of the main varieties and geographical distribution of species, as well as traditional and recent products and uses
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

Unit 4 | Nutrition facts: A review of the nutritional value and evidencebased health benefits of nut and dried fruit consumption
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

Prof. Jordi Salas-Salvadó

Unit 5 | Harvesting & Processing
Main processing operations that can take place during and after harvest, including shelling, drying, sorting, pasteurization, frying, flavoring and storage.

Mr. Vincent Rieckmann (Unit 5 Coordinator)

This unit includes 10 subunits.
- 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
- 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 ®
- 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 ®
- 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.
  
  Mr. Thomas Barber
  
  Bühler Aeroglide
- 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
  
  TOMRA Sorting Solutions
- 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
  
  Dr. Cameon Ivarsson
- 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
- 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
- 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
  
  Dr. Ing. Malte Ahrens
- 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.
  
  tna Solutions Pty Ltd
  
  Mr. David Woollard

Unit 6 | Retail packing and allergen management
Essential knowledge of packaging process and packaging materials, including contaminant detection and allergen management.

Mr. Vincent Rieckmann (Unit 6 Coordinator)

This unit includes 6 subunits.
- 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.
- 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.
- 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
- 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
- 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
- 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

Unit 7 | Food safety and quality standards: Review of the essential aspects of food safety, quality standards and best practices
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

Unit 8 | Production, trade and consumption: Global review of industry statistics, including production, trade and consumption volumes
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

Unit 9 | Consumption trends: Understanding purchase behavior and capturing opportunities from emerging trends
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

Unit 10 | Arbitration rules: Overview of arbitration rules, procedures and tribunals, as well as defaults and contract related issues
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

Unit 11 | Negotiation: Essential strategies and skills for successful negotiations
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

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
Former Process Engineer at 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 at TOMRA, Belgium

Assoc. Prof. Cesarettin Alasalvar
TUBITAK, Turkey

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

ACKNOWLEDGEMENTS

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: PRELIMINARY PROGRAM

The full course includes an on-site experience (+10 hours of preparatory tasks & readings). The on-site course consists of a hands on experience completed with valuable case studies sessions. Not only for new students, the on-site course is also open for former students (who have completed the online course) at discounted rates. The location of the on-site course changes every year. The on-site course, originally scheduled for May 24-26, has been postponed to a later date. More details to follow soon.

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