Production Management in Food and Agriculture

To know, understand and use the principles of the production and personnel management systems. Inventory and maintenance management. Health and safety at work; Information and production.

Organization of production. Planning, control, launching. Organization of staff and workload. Progress control. Stock management: supply, lot, warehouse management, traceability. Maintenance management. Reliability, maintainability, availability and failure rate. Corrective and preventive maintenance. Safety and hygiene in the food industry. Normative. Professional damages. Industrial hygiene. Ergonomics. Psychosocial effects of work. Information management in the food industry. Records. Ordination. Computer-aided production management. Integration of different management systems in the food industry.

These contents will be developed as indicated in the following agenda:

THEORY (18 horas)

TOPIC 1.- Organization and production planning (1.5 hours)
Overview. Demand prediction. Production planning. Stock control and management. Production scheduling. Launch and production control. Relations.

TOPIC 2.- Quality management in agro-industrial production (4 hours)
Importance of quality in the agri-food company. Quality management. Definitions of Quality. Application in the agricultural and food sector. Safety and sensory quality. Services associated with the agri-food product. Quality Management Phases. Quality generation. Planning, control and quality improvement. Total quality management
Quality assurance. ISO 9000 and 22000 systems. Agro-food quality certifications: DOP, IGP and ETG. Wine and spirits quality certifications: DOCa, DO, Vp, VC, IGP and EIG.- Other agri-food quality certifications.

TOPIC 3.- Stock management and traceability (4 hours)
Stock level. Stock types. The behaviour of stocks. Factors involved in inventory management. The costs of the stocks. Stock management systems. Rotation and average maturation period. The inventory and the ABC system.
Traceability Control and labelling of batches.

TOPIC 4. Environmental management in the agri-food industry (6 hours)
Generation and use of by-products. Application to the main industries. Environmental management systems in the agri-food industries.

TOPIC 5.- Safety and health in agri-food production. (1 hour)

TOPIC 6.- Maintenance management in the agri-food industry (1 hour)
Introduction to industrial maintenance management. Maintenance classes by type of action: corrective and preventive maintenance. Reliability, maintainability, availability and failure rate. Maintenance documentation. Equipment maintenance sheets. Control of tools and tools. Maintenance incidents. Spare parts stocks. Maintenance contracts

TOPIC 7.- Integration of management systems (0.5 hours)
Integration of the different management systems in the agri-food industry: production, quality, environmental, maintenance and health and safety.


LABORATORY PRACTICES AND INTERACTIVE SEMINARS (18 hours)

In the practices, practical cases will be proposed, commenting and solving some in sessions with a seminar-type format with a participatory approach.

Approximately laboratory PRACTICES and interactive seminars will have the following DISTRIBUTION OF HOURS per topic:
Production planning and organization (2 hours)
Lot sampling techniques (8 hours)
Process control (4 hours)
Design of agri-food products and processes (4 hours)


TUTORING (2 hours).

Personal and group work monitoring, and doubts resolution.


INDIVIDUAL OR GROUP WORK OUTSIDE THE CLASSROOM (74,5 hours)

Approximately PERSONAL WORK will be DONE with the FOLLOWING DISTRIBUTION per topic:
Organization and production planning (6,5 hours)
Quality management in agro-industrial production (16 hours)
Stock management and traceability (16 hours)
Environmental management in the agri-food industry (24 hours)
Safety and health in agri-food production. (6 hours)
Maintenance management in the agri-food industry (4 hours)
Integration of management systems (2 hours)

BASIC BIBLIOGRAPHY

Virtual classroom: notes, videos and links left on the Virtual Campus.

Organization and production planning
VELASCO, J., CAMPINS. J.A. Gestión de la producción en la empresa. Planificación, programación y control. Ed. Pirámide. Madrid (2013)

Quality management in agro-industrial production
Notes of the virtual campus subject: Introduction to Agrifood Quality Management
GRIMA, P. y J. TORT – MARTORELL, 1.995. Técnicas para la Gestión de la Calidad. Ed. Díaz de Santos. Madrid.

Maintenance management in the agri-food industry.
Gómez de León, F.C. Tecnología do mantenimiento industrial. Servicio de Publicaciones de la Universidad de Murcia

Stock management and traceability
PEREZ, N., CIVERA, J.J. Operaciones y control de almacén en la industria alimentaria. Ed. Síntesis. Madrid (2012)

Environmental management in the agri-food industry
KIELY, G.. "Ingeniería Ambiental. Fundamentos, entornos, tecnologías y sistemas de gestión" Editorial McGraw-Hill. Madrid (1999).

Safety and health in agri-food production.
Bestratén Belloví, M., Bultó Nubiola, M., et al. Condiciones de trabajo y salud. Instituto Nacional de Seguridad e Higiene en el Trabajo (2003)


BIBLIOGRAFÍA COMPLEMENTARIA

Organization and production planning.
H.B. Maynard. Manual de Ingeniería de la Producción Industrial. Editorial Reverté.

Quality management in agro-industrial production .
MONTGOMERY, DOUGLAS C. 1985. Introduction to Statistical Quality Control, Nueva York: John Wiley.
HUBBARD, M. R.: Statistical quality control for the food industry.
ANZALDUA-MORALES, A. (1994). La evaluación sensorial de los alimentos en la teoría y en la práctica. Ed. Acribia, Zaragoza.
MORTIMORE, S. y WALLACE, C. 1995. HACCP. Enfoque práctico. Ed. Acribia, S.A.
PUIG-DURÁN. Ingeniería, autocontrol y auditoría de la higiene en la industria alimentaria
RIVERA, L. M: 1994. Gestión de la Calidad Agroalimentaria. Ediciones Mundi-Prensa. Madrid
SANCHO, J. BOTA, E. y DE CASTRO, J.J. Autodiagnóstico de la calidad higiénica en las instalaciones agroalimentarias. Ed. Mundi-Prensa.

Maintenance management in the agri-food industry.
L.C. Morrow. Manual de Mantenimiento Industrial. ED. C.E.C.S.A.
Robert C. Rosaler, P.E. Manual de Mantenimiento industrial. ED. Mc Graw Hill
E.T. Newbrough. Administración del mantenimiento Industrial. Editorial Diana.
Reliability-centred Maintenance (RCM). Aladon. England

Stock management and traceability
PEREZ, N., CIVERA, J.J. Operaciones y control de almacén en la industria alimentaria. Ed. Síntesis. Madrid (2012)
MATEO FLORÍA P. (2001). Gestión de la Higiene Industrial en la Empresa. FC EDITORIAL.

Environmental management in the agri-food industry
BUENO,J.L., SASTRE, H., LAVIN, A.G. Lavin. "Contaminación e Ingeniería Ambiental". F.I.C.Y.T. (1997). V Tomos: I. Principios generales y actividades contaminantes; II. Contaminación atmosférica; III. Contaminación de las aguas; IV. Degradación del suelo y tratamiento de residuos; V. Gestión de la contaminación.

Safety and health in agri-food production
CORTÉS DÍAZ, J.M. (2002). Técnicas de prevención de riesgos laborales. TEBAR FLORES S.L.
ESPESO SANTIAGO, A et al (2001). Manual para la formación de técnicos de prevención de riesgos laborales. LEX NOVA.
AGUIRRE DE MENA, RODRÍGUEZ FERNÁNDEZ, Mª.M., TOUS ZAMORA, D. Organización y métodos de trabajo. Ediciones Pirámide (2002)

Basic and general competences.
CB4.- Students can transmit information, ideas, problems and solutions to a specialized and non-specialized audience.
CG1.- Knowledge of basic, scientific and technological subjects that allow continuous learning, as well as an ability to adapt to new situations or changing environments.
CG3 - Capacity for leadership, communication and transmission of knowledge, abilities and skills in the social fields of action.
CG4.- Ability to search and use the rules and regulations related to its scope.
CG5.- Ability to carry out its activities, assuming a social, ethical and environmental commitment in tune with the reality of the human and natural environment.

Cross-cutting competences.
CT1.- Analysis and synthesis capacity.
CT3.- Individual work capacity, with a self-critical attitude.
CT4.- Ability to work in groups and cover problematic situations collectively.
CT5.- Ability to obtain adequate, diverse and updated information.
CT7.- Ability to make a public presentation in a clear, concise and coherent way.
CT12.- Ability to solve problems through the integrated application of their knowledge.

Specific competences.
CEG1.- Capacity for the preparation, conception, drafting and signing of projects whose purpose is the construction, reform, repair, conservation, demolition, manufacture, installation, assembly or exploitation of movable or immovable property that by their nature and characteristics remain included in the technique of agricultural and livestock production (facilities or buildings, farms, infrastructure and rural roads), the agri-food industry (extractive, fermentative, dairy, canning, fruit and vegetable, meat, fishing, salting and, in general, any other dedicated to the elaboration and / or transformation, conservation, manipulation and distribution of food products) and gardening and landscaping (urban and / or rural green spaces -parks, gardens, nurseries, urban trees, etc.-, sports facilities public or private and environments subject to landscape recovery).
CEG5.- Ability to write and sign rural development, environmental impact and waste management studies for the agri-food industries, agricultural and livestock farms, and spaces related to gardening and landscaping.
CR8.- Ability to know, understand and use the principles of management and use of agro-industrial by-products.
CEG6.- Ability to direct and manage all kinds of agri-food industries, agricultural and livestock farms, urban and / or rural green spaces, and public or private sports areas, with knowledge of new technologies, quality processes, traceability and certification and marketing and commercialization techniques for food products and cultivated plants.
CR8.- Ability to know, understand and use the principles of management and use of agro-industrial by-products.
IA1.- Ability to know, understand and use the principles of food engineering and technology: basic food engineering and operations. Food Technology. Processes in the agri-food industries. Modeling and optimization. Quality and food safety management. Food analysis. Traceability
IA2.- Ability to know, understand and use the principles of Engineering of the agri-food industries: Auxiliary equipment and machinery of the agri-food industry. Automation and process control. Engineering of works and installations. Agro-industrial constructions. Waste management and use.

Note: these competences are acquired together with other subjects of the degree.

There will be face-to-face theory classes (expository teaching), interactive teaching (practices and group work), and tutorials. They will be complemented with on-line support for teaching using Microsoft Teams and Moodle, as well as the official email and informal WhatsApp groups.

EXPOSITORY TEACHING (theory)
It will be delivered through face-to-face theoretical classes in which the topics of the program will be developed. Students will take questionnaires and clarify doubts about the concepts explained using forums. For this, Microsoft Teams and the virtual classroom will be used. (Competences CG1, CG4, CT1, CT3, CEG1, CEG5, CEG6, CR8, IA1, IA2).

INTERACTIVE TEACHING (practices and group work)
In it students will work both individually and in groups, and in person with virtual support. There will be seminars, exercises will be carried out, and several practical works related to the contents of the subject will be elaborated and exhibited. The seminars, the explanation of the tasks, the formation of groups of practices, the accomplishment of part of the work, and the expositions and sharings in the plenary session will be done in face-to-face sessions synchronously. Moodle will be used as a support to provide information, resolve queries, guide and monitor the progress of the execution of the main tasks, and make deliveries and evaluate them. Each group will have full freedom to organize their work, having to respect in any case the milestones that are established, especially the delivery dates. In order for the distribution of the workload over time to be uniform, it will be coordinated with expository teaching, and readings, searches, questionnaires, homework monitoring events and public presentations of the work will alternate. (Competences CB4, CG3, CG4, CG5, CT1, CT4, CT5, CT7, CT12, CEG1, CEG6, IA1, IA2).

TUTORING
They will be used to guide students and solve personal doubts. The scheduled face-to-face tutorials will take place synchronously. The individual ones and those intended to support to the group work will be carried out asynchronously, in person, using the virtual classroom forums, or by any other suitable virtual means (email or Microsoft Teams).

THEORY: (30% of the grade). Throughout the course there will be several exams, which will consist of written tests with short questions and problems. (Competences CG1, CG4, CT1, CT3, CEG1, CEG5, CEG6, CR8, IA1, IA2).

SEMINARS AND PRACTICES: (40% of the mark) by evaluating the deliveries of the proposed works, both individually and in groups. To pass the course, it is mandatory to do more than 80% of the practical works that are proposed to the student during the course. In the case of group activities, in order to ensure that everyone contributes adequately to carrying out the work, teachers may reserve up to 30% of the corresponding work score to individually and subjectively assess attitude, work readiness and contributions of each student. (Competences CB4, CG3, CG4, CG5, CT1, CT4, CT5, CT7, CT12, CEG1, CEG6, IA2).

ATTENDANCE: (30% of the grade).


CONTINUOUS EVALUATION
The realization of partial exams of theory and problems and the distribution of the deliveries of the practical works throughout the course, together with the evaluation of the attendance assure a percentage of continuous evaluation superior to 50%.

Students who have not been able to successfully follow the subject by course must take the final exam for the subject. This exam will consist of a theoretical part and a problem-solving part related to practicals. Each party will score 50% of the total grade and the grade for attendance will not be computed.

NON-ATTENDANCE PERMIT
Students with exemption from attendance must take the final exam for the course. This exam will consist of a theoretical part and a problem-solving part related to practicals. Each party will score 50% of the total grade and the grade for attendance will not be computed.

EXTRAORDINARY CALL FOR JULY AND FOR REPEATING STUDENTS
These criteria will be maintained for the extraordinary call for July and for repeating students.

FRAUDULENT PERFORMANCE OF EXERCISES OR TESTS
The fraudulent completion of any exercise or test required in the evaluation of a subject will imply the qualification of fail in the corresponding call, regardless of the disciplinary process that can be followed against the offending student. It will be considered fraudulent, among others, the realization of works plagiarized or obtained from sources accessible to the public without reworking or reinterpretation, and without citing the authors of the sources. For cases of fraudulent completion of exercises or tests, the provisions of the "Regulations for evaluating the academic performance of students and reviewing grades" will apply.

PRESENTIAL WORK IN CLASSROOM (42 hours)
Expository teaching in group of up to 80 students: 18
Interactive teaching in groups of 20 students: 18
Tutoring in groups of 10 students: 2
Assessment activities: 2
TOTAL WORK IN CLASSROOM: 42

INDIVIDUAL OR GROUP WORK (74,5 hours)
Reading and preparing topics: 22,5
Completion of exercises: 12
Preliminary preparation of the internships and subsequent work on them: 14
Preparation of course work: 12
Preparation of assessment tests: 14
TOTAL INDIVIDUAL OR GROUP WORK: 74,5

It is recommended to attend all the teaching activities, either face-to-face or virtual, since they provide a large amount of dispersed and continually evolving information, for which there is no updated bibliography. Therefore, the topics and information left in the virtual classroom by the teachers will be used as a basis, as well as that generated by the students working in groups. It is also recommended to consult the aforementioned bibliography, as well as any other related to the topics to be discussed, either in paper or electronic format.

Much of the skills of the subject can only be acquired in practice, so it is mandatory to do at least 80% of the practical work proposed to the student during the course.

It is also recommended to make frequent use of tutorials by the available means for any type of matter related to the subject.