Food Storage, Logistics and Distribution

To achieve the objectives of the curricular unit and confer the skills expected of students, the teaching-learning process is based on:. In the development of the theoretical component using the expository method, complemented with a practical component using participatory exposition strategies, case studies and practical examples.

Knows and applies the main storage methodologies for food products and recognizes their importance in ensuring the quality and safety of products.

In a systemic way, the main concepts associated with distribution, trade and logistics chains will be explored, including how to manage the value of information in the chain and how to support decision-making throughout the logistics system of any organization.

1. Main methodologies for storing food products:
-Storage at room temperature conditions;
-Cold storage (refrigeration and freezing);
-Storage in modified/controlled atmosphere;
-Storage management.
2. Basic concepts of logistics and its attributes:
– Interconnection of the logistics concept with other functional areas ;
– Description of the main collaborative movements -Identification of the concept of e-fulfillment:
– Identification and interpretation of the main logistical financial costs.
3. Basic concepts of distribution channels:
– Identification of food distribution functions;
– Nomenclature of distribution and trade channels;
– Identification of different forms of commerce and their strategies;
– Identification of the distinctive aspects of the main evolution models of distribution channels.

NAO