Key facts

Course Dates
TBC
Type/Duration
5 days The course can be taken as a stand alone training course but also makes up one of the four courses required to earn a Postgraduate Certificate in Meat Business Management.
Entry Requirements
Graduate level or experienced within the food industry.
Credits
15
Cost
£1200.00
IFST Membership
Your course enrolment also entitles you to one year of free membership to the IFST (Institute of Food, Science and Technology).
Course Provider
Harper Adams University
Course Arrangements
Full joining instructions will be confirmed by the course provider.
Course Location
Harper Adams University
Cohort
AFTP Cohort
Tutors

Course overview

This course addresses the theory and practices of supply chain management within the context of the food supply system. The aim of the course is to impart knowledge and understanding of the topic of supply chain management which they can apply to the benefit of their jobs and careers and to the effectiveness, efficiency and profitability of their employers’ businesses.

The global food production system is often envisaged in terms of supply chains. They serve to create the impression of the flow of food materials from primary production through processing and manufacture to the retail food marketplace.

Food processing and manufacturing businesses exist as part of food supply chains. They are positioned between farmers as suppliers and the multiple food retailers as customers, just as they are positioned between other suppliers, e.g. packaging businesses, and consumers.

Understanding the concepts associated with supply chain structure, management and control and being able to create, manage and control effective supply chains is an essential skill that any supervisor or manager working within a food processing or manufacturing business should have.

Learning outcomes

By the end of this course participants will be able to:

  • Critically analyse the factors required to structure and manage a supply chain successfully.
  • Evaluate the importance of establishing and maintaining strategic supply chain relationships and customer relationships within regional, national and international business markets.
  • Appraise packaging operations and control and their influence on the stability and performance of the supply chain.
  • Evaluate the need to manage risk in the supply chain and plan risk management for a food processing or manufacturing businesses.
  • Assess sources and causes of crises for a food processing and manufacturing businesses and design a crisis management system.

 

Additional Course Information

Areas covered on this course will include:

  • Supply Chain Design and Supply Chain Management (SCM) Strategies:
  • Supply Chain Performance, Improvement, CSR and Risk & Crisis Management: 
  • Supply Chain Relationships:
My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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