Marketing and Management in the Food Industry

Curso

Marketing and Management in the Food Industry

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Idioma: Inglés

Horario*: Lunes, martes, miércoles jueves y viernes de 6:00 p.m. a 9:00 p.m. Sábado 1:00 pm a 4:00 pm

*Los horarios y modalidad (virtual o semipresencial) de los cursos están sujetos a modificaciones de acuerdo a las disposiciones del Gobierno Nacional y Distrital para el manejo del COVID 19. Las fechas y horarios de las sesiones podrán ser consultados en mibanner.uniandes.edu.co

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Este curso hace parte del portafolio de materias de pregrado y posgrado de la Universidad  abiertas a todo público.

Al participar en este curso podrás vivir la experiencia Uniandina, acceder a contenidos de calidad, tomar  clases con estudiantes regulares, acceder al sistema de bibliotecas de Uniandes y participar en las actividades culturales que esta Universidad te ofrece.

Contenido

The Food Industry has undergone dramatic changes in recent years worldwide. The emergence of giant businesses in food retail and food service, the increased use of information technology in food marketing and distribution, the supply chain disruptions due to COVID-19 and to climate change, and the increased importance of sustainability, are examples of the forces that are affecting food supply chains from farm to table. The primary objective of this course is to reflect on the fundamental principles of marketing and their application to private and public problems typical of the food supply chain, and to train students in the identification of successful marketing strategies in the food industry. The course uses a combination of lectures, case study discussion and simulations to addresses a variety of topics including: recent key food industry trends, successful strategies in food retail and foodservice; the role of digital strategies to enhance performance; the challenges and opportunities for improving sustainability performance; the increasing need of coordination in food supply chains; and policies affecting the food industry, among others.

Profesores

Miguel Gómez

Is the Robert G. Tobin Professor in the Dyson School of Applied Economics and Management, Cornell University. He is director of the Food Industry Management Program, which is globally recognized as the premier food industry education, research, and outreach program. His research concentrates broadly on the study of food marketing and distribution issues. Specifically, his research focuses on how to improve the economic and sustainability performance of food value chains; and on the economics of food markets to enhance benefits for value chains participants (including growers, packers/shippers, manufacturers, retailers, consumers, etc.)

Condiciones

Eventualmente la Universidad puede verse obligada, por causas de fuerza mayor a cambiar sus profesores o cancelar el programa. En este caso el participante podrá optar por la devolución de su dinero o reinvertirlo en otro curso de Educación Continua que se ofrezca en ese momento, asumiendo la diferencia si la hubiere.

La apertura y desarrollo del programa estará sujeto al número de inscritos. El Departamento/Facultad (Unidad académica que ofrece el curso) de la Universidad de los Andes se reserva el derecho de admisión dependiendo del perfil académico de los aspirantes.

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