Agrifood Innovation Specialist

The course is structured into progressive modules, designed to develop the essential skills required by companies for an Agrifood Innovation Specialist

• Manage the production process by proposing corrective and improvement actions: monitor and manage the agrifood production process also through digitalisation, identifying any problems or inefficiencies and proposing corrective or improvement solutions to guarantee the quality, efficiency and traceability of the process.
• Checking the functionality of technological systems: checking and ensuring that the technological systems used in the agro-food production process function correctly, identifying any faults or malfunctions and taking the necessary measures for their repair or maintenance and/or calibration.
• Assessing and classifying raw materials for the production of innovative products: assessing the quality and characteristics of raw materials used in food production, classifying them according to the requirements of the production process and selecting them for the development of innovative products.
• Checking that food processing processes comply with safety, quality and environmental procedures and standards: checking that food processing processes comply with food safety, product quality, environmental sustainability and risk management procedures and standards, identifying and correcting any non-conformities and assessing opportunities.
• Coordinating and managing the first processing of agri-food production: organising and managing the first processing operations of agricultural or food raw materials, including cleaning, selection and preliminary preparation for subsequent processing.
• Applying technological innovations in production chains, conservation, processing and transformation processes of raw materials in the development of new products and by-products: using new technologies and innovative methodologies in the agro-food production process to improve efficiency, quality and sustainability, as well as to develop new products or by-products with waste management.
• Coordinate and supervise packaging operations of processed products: manage and coordinate packaging operations of processed food products, ensuring that they are carried out in accordance with quality and safety standards.
• Define and manage internal (audit) and external (performance) Key Performance Indicators (K.P.I.), collecting, retrieving and interpreting statistical data to optimise controls and ensure minimal impact on the ecosystem: define, monitor and manage internal and external Key Performance Indicators (K.P.I.), using statistical data to assess the efficiency and effectiveness of production processes and to minimise the environmental impact of company activities.

Our experiential teaching methodology blends classroom and laboratory learning with practical in-company training. A significant portion of our instructors are industry professionals, guiding students through problem-solving by simulating real-world company environments. This “learning by doing” approach fosters both technical proficiency and essential soft skills demanded by today’s workplace.

We employ Design Thinking to simulate concrete challenges, a powerful tool for managing innovation that aligns human and business needs with technological opportunities. Learning takes place in specialized workshops, focusing on key areas:

• Local Food Chain Expertise: Understanding the regional food chain and its products.
• Agri-Food Production and Processing: Mastering the processes specific to our region’s agri-food products, with a focus on agro-ecosystem sustainability.
• Food Production, Processing, and Marketing Management: Developing skills in managing the entire food lifecycle.
• Production Process and Product Quality Transformation: Exploring the dynamic relationship between production processes and product quality.
• Process and Product Quality Control: Identifying and implementing optimal technologies for quality assurance.
• Regulatory Compliance: Navigating community, national, and regional regulations related to environmental protection, quality, and safety.

The Agrifood Innovation Specialist is one of the most sought-after professional profiles in the agrifood market. He/she can find employment in various fields

• Agrifood companies, as an internal or external consultant, or as an integral part of the research and development area, to drive innovation and improve production processes.
• Training organisations and institutes, helping to develop the skills of future professionals and the advancement of knowledge in the agri-food sector.
• Consulting and advisory services, offering specialised consulting services for agribusinesses, providing support in the implementation of new technologies, marketing strategies and process improvement.
• Start-ups and innovative companies, participating in entrepreneurial projects in the agri-food sector, developing and implementing innovative solutions to address sector-specific challenges.
• Professional associations, collaborating with sector associations to promote innovation, training and dissemination of best practices in the agri-food sector.
• Distribution and retail chains, contributing to the development and marketing of innovative, sustainable and high-quality food products to meet consumer needs.

Depending on personal preferences and inclinations and professional experience, the Agrifood Innovation Specialist may evolve towards:

• Production plant technician
• Senior agrifood innovation technician
• Food quality and safety technician