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Executive Program on Nuts and Dried Fruits

INC Academia: Where Industry Leaders Are Shaped

photo

Executive Program on Nuts and Dried Fruits

Details of the program

February 2018 - May 2018

10 online units (50 hours)
3 days of on-site course
(+10 hours of preparatory tasks & readings)
Certified course by the INC
Language: English

TESTIMONIALS

THE EXECUTIVE PROGRAM ON NUTS AND DRIED FRUITS

THE EXECUTIVE PROGRAM ON NUTS AND DRIED FRUITS
The Executive Program on Nuts and Dried Fruits of the INC Academia is an educative program about the basics of the nut and dried fruit industry, main characteristics, applications and information resources.

This program combines online lessons, with readings, videos and self-assessment tests, plus a 3-days intensive on-site course (+10 hours of preparatory tasks & readings) to learn through case studies, network and visit orchards and factories. The course is presented as a full package, however it is possible to undertake only the online part. To attend the on-site course, participants need to do the online course first.
 
  • Online course: 10-unit course (50 hours). Includes readings, videos and self-assessment tests. 
  • On-site course: 3 days (+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.
 
Photo 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.
 
Photo 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.
Photo 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.
Photo Prof. Jordi Salas-Salvadó
University Rovira i Virgili, Spain
Photo Assoc. Prof. Cesarettin Alasalvar
TUBITAK, Turkey
This unit includes 16 subunits.
Photo Mr. Vincent Rieckmann (Unit 5 Coordinator)
August Töpfer & Co., Germany
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.
 
Photo INC
International Nut & Dried Fruit Council
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.
 
Photo INC
International Nut & Dried Fruit Council
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.
Photo Mr. Klaus Ihrig
Detia Degesch, Germany
Photo Detia Degesch
Germany
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.
Photo Mr. José Roig Borrell
Borrell ®, Spain-USA
Photo Borrell ®
Spain-USA
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.
Photo Mr. José Roig Borrell
Borrell ®, Spain-USA
Photo Borrell ®
Spain-USA
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.
Photo Bühler Aeroglide
USA
Photo Mr. Thomas Barber
Bühler Aeroglide, USA
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.
Photo Mr. Steven Hiel
TOMRA Sorting Solutions, Belgium
Photo TOMRA Sorting Solutions
Belgium
In this section, vacuum packaging and Modified Atmosphere Packing (MAP) techniques, their applications and formats, and associated risks and problems are described.
Photo Mr. Stefano Massari
Oltremare, Italy
Photo Oltremare
Italy
This subunit describes the different pasteurization processes currently available to eliminate pathogens and the validation process to demonstrate the effectiveness of the process.
Photo Napasol
Switzerland
Photo Dr. Cameon Ivarsson
Napasol, Switzerland
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.
Photo Bühler Aeroglide
USA
Photo Dr. Ing. Malte Ahrens
Bühler Aeroglide, USA
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.
Photo Mr. David Woollard
tna Solutions Pty Ltd, Australia
Photo tna Solutions Pty Ltd
Australia
Explanation of the multihead weighing system, elements, speed, installation, maintenance and general advice on buying are addressed in this section.
Photo Mr. Rudolf Ernst
August Töpfer & Co., Germany
Photo August Töpfer & Co.
Germany
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.
Photo Mr. Rudolf Ernst
August Töpfer & Co., Germany
Photo August Töpfer & Co.
Germany
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.
 
Photo Mr. Wilfried Thobe
Mondi Consumer Goods Packaging, Austria
Photo Mondi Consumer Goods Packaging
Austria
This subunit addresses the sorters currently available for nuts and dried fruits, and explains the different sorting solutions according to the processor’s needs. 
Photo Mr. Marco Azzaretti
Key Technology, USA
Photo Key Technology
USA
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.
Photo Mr. Carlos de Pablos
Silliker Ibérica SAU, Spain
Photo 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.
Photo 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.
Photo 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.
Photo 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.
Photo 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.
Photo 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.
Photo Mr. Rudolf Ernst
August Töpfer & Co., Germany
Photo Mr. José Roig Borrell
Borrell ®, Spain-USA
Photo Dr. Ing. Malte Ahrens
Bühler Aeroglide, USA
Photo Mr. Thomas Barber
Bühler Aeroglide, USA
Photo Prof. Dr. Uygun Aksoy
Consultant, Turkey
Photo Mr. Klaus Ihrig
Detia Degesch, Germany
Photo Prof. Dr. Kandarp Mehta
IESE Business School, Spain
Photo Mr. Marco Azzaretti
Key Technology, USA
Photo Mr. Wilfried Thobe
Mondi Consumer Goods Packaging, Austria
Photo Dr. Cameon Ivarsson
Napasol, Switzerland
Photo Ms. Myla Tadulan-Santos
Nielsen Australia
Photo Mr. Stefano Massari
Oltremare, Italy
Photo Prof. Jordi Salas-Salvadó
University Rovira i Virgili, Spain
Photo Mr. Carlos de Pablos
Silliker Ibérica SAU, Spain
Photo Mr. David Woollard
tna Solutions Pty Ltd, Australia
Photo Mr. Steven Hiel
TOMRA Sorting Solutions, Belgium
Photo Assoc. Prof. Cesarettin Alasalvar
TUBITAK, Turkey
Photo 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

ON-SITE COURSE
The full course includes a face-to-face experience of 3 days (+10 hours of preparatory tasks & readings). The location will change every year. The first on-site course will take place in May 2018, in Sevilla, Spain, just before the INC World Congress. 

The case studies of the on-site course of the Executive Program on Nuts and Dried Fruits will be developed by Prof. Dr. Kandarp Mehta and Prof. Dr. Miguel Mediavilla, from prestigious IESE Business School. Financial Times has ranked IESE Executive Education and Custom Programmes best in the world three years running, 2015, 2016 and 2017, among other accolades.
 
  • Prof. Dr. Kandarp Mehta: he is a senior lecturer in the Entrepreneurship Department and the Negotiation Unit at IESE Business School, Barcelona.  He  is a PhD from IESE Business School, Barcelona and is a recipient of DRRC advisory fellowship from Kellogg School of Management. He has been with the Entrepreneurship Department at IESE since October 2009. His research has focused on creativity in organizations and in negotiations He has conducted several Negotiation and Creativity Workshops for corporate executives and management students in India and Spain.
 
  • Prof. Dr. Miguel Mediavilla: PhD on Industrial Engineering, currently finishing a second PhD on Economics. PDG by IESE Business School. Participant Centered Learning certification by Harvard Business School. +18 years of management experience, mainly developed in Germany at BSH Bosch und Siemens Group. Owner and CEO of OPERATIONS Management Engineers, a consulting & research company. Professor on Operations Strategy in reowned Universities and Business Schools in Spain, UK and Germany. Independent Board member in several companies in the automotive and healthcare sector.
Photo Prof. Dr. Kandarp Mehta
IESE Business School, Spain
Photo Prof. Dr. Miguel Mediavilla
IESE Business School, Spain
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