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The 2nd Executive Program on Nuts & Dried Fruits
INC Academia: Where Industry Leaders Are Shaped
The 2nd Executive Program on Nuts & Dried Fruits
Details of the programFebruary 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)
(more than 10h of preparatory tasks)
Certified course by the INC
Language: English
TESTIMONIALS
Mr. Kristoffer Dahlinger, ATCO
One of the best aspects about the INC Academia is the diversity of themes its program offers. It also gives an in-depth overview of the nuts and dried fruits sector.
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. Hemanta Kumar Banka, HBG TRADING PTE LTD
The INC Academia´s operations strategy and negotiations classes were really good. I feel they add a lot of value to the course.
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.
Antonio Pont Borrás
The Executive Program on Nuts and Dried Fruits was very enjoyable, especially the variety of information and different insights that it offered. The content is really detailed and gives a very broad approach to the topics.
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.
Joan Fortuny, INC Academia Chairman
The Executive Program of the INC Academia will allow you to get a professional insight on the basics of the nut and dried fruit sector. An essential background to enhance your performance as an industry leader.
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. Watch the INC Academia introductory video.
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. Watch the INC Academia introductory video.
- 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
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
Consultant, Turkey
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
International Nut & Dried Fruit Council
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
Consultant, Turkey
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
TUBITAK, Turkey
Prof. Jordi Salas-Salvadó
University Rovira i Virgili, Spain
Unit 5 | Processing: Main processing operations that can take place during and after harvest, including shelling, drying, sorting and allergen management
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
Unit 6 | 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
International Nut & Dried Fruit Council
Unit 7 | 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
International Nut & Dried Fruit Council
Unit 8 | 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
Nielsen, Australia
Unit 9 | 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
Waren-Verein der Hamburger Börse e.V., Germany
Unit 10 | 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
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
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.
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 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.
The case studies 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.
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