Higher technician for digital transformation in sustainaible agri-food system

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TECNICO SUPERIORE PER LA DIGITAL & GREEN TRANSITION NEI PROCESSI DI PRODUZIONE E TRASFORMAZIONE AGRO-ALIMENTARE sede a Mantova

TECNICO SUPERIORE PER LA GESTIONE DELLA SUPPLY CHAIN E DELLA LOGISTICA AGRO-ALIMENTARE sede a Mantova

TECNICO SUPERIORE IN FOOD MARKETING & EXPORT MANAGEMENT – sede a Milano (IFOA)

Ai sensi degli artt. 13 e 14 del Reg. UE 2016/679, con la sottoscrizione del presente form, acconsento al trattamento dei dati personali.

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Higher technician for digital transformation in sustainaible agri-food system

PROFILE

The course for "Higher Technician for the digital transformation of the sustainable agri-food chain" aligns the training offer to the request for innovative and specific skills in precision agriculture, smart farming and 4.0 enabling technologies in the agri-food sector in harmony with objective 9 of the 2030 Agenda which aims to promote fair, responsible and sustainable innovation and industrialization.

It is aimed at training a technical-specialist figure who:

• knows the agri-food chain in its entirety, the processes and technologies;

• knows and applies 4.0 technological solutions in agriculture and in the processing industry for the qualitative improvement of production processes and the development of new products / solutions

• applies knowledge on food quality and sustainable management of the entire supply chain.

The course provides the student, also through laboratory experiences and comparison with foreign realities, specialized professional skills and transversal skylls to effectively deal with change and take effective strategies for post-emergency covid-19 recovery.

DURATION E ARTICULATION

The course is divided into two years for a total number of hours of 1,800 hours, of which:

• 1.080 hours of educational activities such as lectures, distance learning, exercises, business workshops and company visits;

• 720 hours of internship in national companies.

Over 200 hours of teaching are held in ENGLISH with mother tongue teachers from foreign universities and teachers from the Faculty of Agriculture of the Catholic University of the Sacred Heart of Piacenza and IS Strozzi.

For each training year, teaching begins in October and is concentrated until April; the internship takes place in spring and summer.

Study stays abroad are offered to students thanks to partnerships developed with the Royal Agricultural University of Cirencester (UK) and other universities

DIPLOMA, CERTIFICATIONS AND CREDITS

The Course allows you to acquire the Higher Technical Education Diploma in "SUPERIOR TECHNICIAN FOR DIGITAL TRANSFORMATION IN THE SUSTAINABLE AGRI-FOOD SYSTEM - SUPERIOR TECHNICIAN RESPONSIBLE FOR PRODUCTION AND PROCESSING OF GRAIN, AGRO-FOOD AND AGRO-INDUSTRIAL ", On the basis of the national model, after passing the final verification tests of the skills acquired by the students who have attended the ITS course for at least 80% of its total duration.

The Diploma is included in the 5th EQF level and constitutes a title for access to public competitions and universities with the recognition of CFU, pursuant to art. 5, paragraph 7, of the Prime Minister's Decree of 25/01/2008.

To facilitate its circulation at national and European level, the Diploma will be accompanied by the Europass Diploma Supplement (annex 3 MIUR Decree - MLPS 7/9/2011), issued by the Headmaster of the Reference Institute - Institute of Higher Education "IS Pietro Antonio Strozzi ”of Palidano di Gonzaga (MN).

Pursuant to paragraph 52 of art. 1 of Law 107/2015, the ITS diploma is useful for the purpose of participating in state exams for the exercise of the profession of agrotechnician, surveyor, agricultural expert and industrial expert.

The voting system adopted by the ITS Foundation is based on a plurality of evaluation steps and tools that lead to admission or not to the final exam: evaluation of written tests delivered as part of the individual modules, internship evaluation form by the company , admission judgment to the second year and admission judgment to the final exam by the Course Director. In the final exam, the voting system is expressed in 100ths. In order to pass the final exam, the student must have achieved a score of not less than 60/100.

STUDY AREA OF REFERENCE (ISCED – F)

0721 Food processing

LEVEL

QF – EHEA: short cycle title

EQF: 5th level

Total ECTS credits: 120.

ITS COURSE PLAN

	UNIT	Hours	1st year	2nd year	AIMS & TRAINING METHODS
1	Business English – in lingua inglese	60	40	20	AIMS Use technical English, related to the agri-food sector, to communicate correctly and effectively and manage relationships with the various interlocutors in a professional and profitable way; acquire the correct grammatical structure and appropriate terminology of the agri-food system to better manage written and verbal commercial communication and negotiation activities in the international context. TRAINING METHODS Face-to-face lectures, simulation activities and role-plays in language with the CLIL methodology. Each lesson includes grammar, pronunciation, vocabulary and exercises. The teaching activity is carried out with the help of the Foundation's multimedia laboratory.
2	Comunicazione interpersonale e Team working	36	36	-	AIMS Know and manage the communication and relational processes inside and outside the company; master communication tools and techniques to interact correctly in the workplace; develop assertiveness in communication; improve the capacity for consultation and negotiation in working groups to effectively address and resolve conflict situations and work problems. TRAINING METHODS Classroom, webinar, simulations, exercises.
3	Informatica e tecnologie digitali per la gestione dei dati e la comunicazione	48	48	-	AIMS Mastering information and communication technologies; manage text documents, spreadsheets, graphics, tables for data collection, processing, presentation and communication; manage big data and open data effectively; use technologies and devices to support online collaboration and smart working. Use the network and company data in a secure way in compliance with the European regulation 2016/679 GDPR. TRAINING METHODS Lessons take place in the Foundation's IT laboratory, alternating between theoretical training, exercises and simulations.
4	Laboratorio di cartografia Digitale e nuove tecnologie per la rappresentazione territoriale	28	-	28	AIMS Use digital cartography in a GIS environment to carry out spatial analyzes through the digital representation of the soil combined with alphanumeric information for spatial and geostatic statistics; know and use Open Source GeoDatabases and geospatial data structures; employ predictive models for experimental research. TRAINING METHODS Lessons take place in the IT laboratory of the Foundation, with alternation between theoretical training and exercises.
5	Sicurezza e ambiente nelle imprese agroalimentari	52	32	20	AIMS Acquire general knowledge on the concepts of damage, risk, prevention; provide knowledge with respect to legislation and supervisory bodies in the field of safety and health at work, as well as regarding the specific risks related to agricultural and agro-food activities and the use of personal protective equipment. Know and apply international, national and regional regulations on energy efficiency, environmental protection and protection, methodologies for environmental and strategic impact assessments and certifications of environmental management systems (ISO-UNI-EMAS). Assume methodologies for waste management and a correct and rational use of phytosanitary interventions. TRAINING METHODS Classroom, webinar, exercises
6	Disciplina, organizzazione e gestione economico-finanziaria dell’impresa agricola ed agroalimentare	100	60	40	AIMS Acquire knowledge of the fundamental elements of national, EU and international law concerning the agricultural and agri-food sector and the evolution of the CAP; know the civil and fiscal legislation concerning the agricultural and commercial entrepreneur; know elements of business organization. Acquire basic skills in business accounting and analysis and control of costs and information flows. Know the EU framework for rural development programs; multifunctionality in the new Lombardy RDP, direct and indirect financing programs, national subsidized finance instruments. TRAINING METHODS Classroom, webinar, exercises, business laboratories.
7	Le filiere agroalimentari del territorio: impianti, tecnologie e processi di produzione e di trasformazione	124	96	28	AIMS Acquire the concept of agro-food chain; know the players in the supply chain and the interconnections; know the characteristics of the main supply chains present in the Mantua area: animal husbandry for meat, dairy, wine, cereal and derivatives, fruit and vegetables. Acquire the knowledge of the main plant structures, of the production technologies of the agro-food and agro-industrial system. Develop the ability to analyze processes, plant layout, times, methods, product processing costs and their optimization with a view to sustainability. Knowing innovative solutions for the development of new products and / or food production processes and / or new eco-sustainable product recipes. TRAINING METHODS Classroom, webinar, Company visits, exercises and project work.
8	Le filiere alla prova dell’emergenza covid-19: esperienze a confronto e strategie per il rilancio	24	-	24	AIMS Analyze the effects of the pandemic in terms of changes in consumption and impact on the dairy markets, in fruit and vegetable production, IGP, organic and export, animal husbandry with entrepreneurial testimonies. Identify relaunch strategies based on technological innovation, eco-compatibility and sustainability with particular attention to protecting the health of workers in the sector. TRAINING METHODS Webinar, classroom.
9	Innovation project management	24	24	-	AIMS Manage projects with a view to achieving an objective in order to ensure the achievement of the expected benefits using organization and monitoring techniques (WBS, OBS, CBS, PERT, GANTT) associated with the technological tools and methodologies most suited to the context of digital innovation . Develop innovation capability and design thinking with a view to new sustainable business models. TRAINING METHODS Classroom, webinar, simulations, exercises.
10	Qualità e sicurezza alimentare: normativa, sistemi di gestione e certificazioni	76	76	-	AIMS Know and apply European and national legislation on food and food safety, hygiene rules and official controls, consumer information (labeling, claims), intellectual property in the field of food, additives, novel foods, organic production, provisions on the subject geographical origin of raw materials, materials in contact with food. Know the regulatory and structural standards of environments, tools and machinery for food production. Know the ISO (ISO 22000, ISO 9001, ISO 22005) and UNI (UNI 10854, UNI 11381) standards and apply quality control methodologies (TQM, ECQUA) and process criticality analysis techniques. Know and apply the food hygiene regulations and the HACCP system. Know the international standards and related certifications: BRC, IFS, FSSC 22000; discipline and procedures of organic certification and certifications of typical food products: DOC, DOP, COCG, IGP, IGT, TSG. TRAINING METHODS Classroom, webinar, exercises.
11	Analisi della qualità del prodotto, tracciabilità e controlli di filiera con le tecnologie digitali	66	42	24	AIMS Perform inspections, sampling, analysis on production and agro-food products for quality control and interpret the results. Apply methods of microbiological analysis, chemical-physical analysis of food, allergen management and use laboratory tools; learn about molecular biology techniques. Apply procedures for risk analysis and control of critical points (HACCP); verify compliance with production specifications; apply control procedures for organic plant and animal production; monitor the quality of production in terms of eco-compatibility. Know and apply supply chain control systems to protect product traceability and safety through I4.0 enabling technologies. TRAINING METHODS Classroom, webinar, Business laboratories, exercises.
12	Sostenibilità ambientale, economica e sociale delle filiere territoriali	74	46	28	AIMS Know the environmental, social and economic reasons for sustainability and the objectives of Agenda 2030. Know the impact in the life cycle of the food of greenhouse gas emissions, consumption and methods of use of water resources and biologically productive surface required for the 'ecological footprint. Assume energy saving strategies; techniques of harvesting, conservation of plant production according to the principles of organic farming; techniques for enhancing the agricultural landscape; organic plant and animal production techniques; animal technique; digitization in agriculture and transformation with reduction of pollutants, pesticides and waste. Know the applications of the circular economy in agriculture and the technological solutions to optimize the production process with a reduction in energy consumption and processing waste and waste of raw materials. Know the discipline of food suitability of packaging and recognize eco-friendly materials for packaging. TRAINING METHODS Classroom, webinar, Business laboratories, exercises.
13	Environement, food & society: esperienze comparate - in lingua inglese	20	-	20	AIMS Acquire elements of comparison between the Italian and the British model of sustainability. Assume innovative practices and solutions. TRAINING METHODS Webinar
14	Farm 4.0: l’agricoltura intelligente – in lingua inglese	40	40		AIMS Know the digital and I4.0 technologies adopted in agriculture, soil analysis and environmental conditions, monitoring of the field, production, nutrients, adversities, weeds, production yields and in particular: satellite remote sensing, drones and IoT, sensors , platforms / apps, Artificial intelligence for geomatic surveys and for remote monitoring of the field and crops; predictive analysis with the possibility of intervening by reducing the environmental impact with less consumption of soil, fertilizers and pesticides, water and energy resources, fuels and waste products. Among the technologies, take on the use of robots in milking systems and software for remote control. TRAINING METHODS Webinar, classroom, exercises.
15	Meccanizzazione e gestione macchine agricole con i nuovi sistemi digitali – in lingua inglese	24	-	24	AIMS Provide an overview of new models of agricultural machinery and equipment and their application in the most innovative agricultural techniques, from precision agriculture to conservation agriculture. Know 4.0 technologies applied to agricultural machinery for data integration and remote control (IoT, apps, mobile devices). TRAINING METHODS Webinar, classroom, exercises.
16	Laboratori di agricoltura di precisione	52	-	52	AIMS Learn about digital tools and technologies and I4.0 applied to agriculture with field experiments and business laboratories. TRAINING METHODS Business workshops / company visits
17	Industrializzazione 4.0 dei processi di trasformazione	64	-	64	AIMS Evaluate and analyze the sizing and configuration of a production process; carry out economic evaluations of investments; know the 4.0 technologies available to agri-food production. Verify how these technologies can be effectively integrated into production systems in order to obtain the maximum benefit in terms of efficiency, effectiveness, sustainability and competitiveness. TRAINING METHODS Classroom, webinar, business laboratories, exercises.
18	Supply chain management e logica distributiva dell’impresa agroalimentare	44	-	44	AIMS Provide knowledge relating to the logistics of internal company flows and warehouse management in the agri-food system with reference to layout, storage, handling solutions and particular attention to automatic systems and digital technologies aimed at promoting product traceability such as: automatic identification (QR code, RFID, Near Field Communication) and I4.0 technologies (Blockchain, mobile app, data analytics, IoT) for integrated supply chain traceability and supply chain efficiency; intralogistics: automations, intelligent warehouses, werable devices; Cloud-based networking of different production sites and decentralized production on demand with reduced transport. TRAINING METHODS Classroom, Tour 4.0 enabling technologies at the service of logistics at Lighthouse of BRP group Srl.
19	Start up d’impresa – in lingua inglese	32	-	32	AIMS Providing skills and abilities to start a business: logical path and practical path; prepare a business plan and identify the reference markets; find the financing instruments; prepare the business model canvas; develop design and digital skylls skills. TRAINING METHODS Classroom, webinar, exercises.
20	Promuovere e vendere l’agroalimentare	52	-	52	AIMS Developing business communication techniques and agro-food products from the point of view of the cultural history of the territory, description of the agricultural landscape and the environment. Mastering the key elements of a digital marketing strategy aimed at promoting and selling the product through the web and social media. Acquire basic tools and knowledge to undertake an e-commerce strategy (marketplace, Technical SEO, brand identity, sem, content marketing, google suite). Know the uses of augmented reality in product marketing. TRAINING METHODS Classroom, webinar, exercises.
21	Processi di internazionalizzazione del prodotto agroalimentare – in lingua inglese	40	-	40	AIMS Acquire knowledge of international contracts, theoretical and practical elements necessary to develop and implement an export strategy for the agri-food product (technical-legal aspects, knowledge of the foreign market and consumption dynamics, market segmentation, product positioning, international marketing). TRAINING METHODS Classroom, webinar, exercises, business laboratories.

	Didactic Hours	1.080	540	540
	Stage hours	720	360	360
	Total Hours	1.800	900	900