Basic Program
on Nuts & Dried Fruits
An introduction into the world of nuts and dried fruits. Written by top experts, learn the basics of the industry. And, with 100% online learning you pick when!
01 Origin and Description
02 Soil and Climate
03 Varieties and Uses
04 Health and Nutrition
05 Harvesting & Processing
> Harvest
> Shelling
> Blanching
> Drying
> Optical Sorting
> Pasteurization
> Fumigation with phosphine
> Storage
> Frying and Dry Roasting
> Flavoring
> Harvest
> Shelling
> Blanching
> Drying
> Optical Sorting
> Shelling
> Blanching
> Drying
> Optical Sorting
> Pasteurization
> Fumigation with phosphine
> Storage
> Frying and Dry Roasting
> Flavoring
> Fumigation with phosphine
> Storage
> Frying and Dry Roasting
> Flavoring
06 Food Safety and Quality Standards
07 Production, Trade and Consumption
08 Market Insights
09 Negotiation
Basic Program on Nuts & Dried Fruits
An introduction into the world of nuts and dried fruits. Written by top experts, learn the basics of the industry. And, with 100% online learning you pick when!
From September 15 to July 31
3 months to complete
Self-paced learning & 100% online
Program given in English
Official Certification by the INC
Program
Learn the basics of the nut and dried fruit industry
Details of the Program
Basic Program on Nuts & Dried Fruits is an online program covering the basics of the nut and dried fruit industry. The program consists of 9 required online courses, totaling 50 hours and including reading materials, PDF summaries, videos and self-assessment tests. On completion, students will gain an official certification from the International Nut and Dried Fruit Council (INC).
Required courses
In this first course, students will learn the general features of nuts and dried fruits; major species; domestication and distribution; floral and reproductive biology; and flower and fruit anatomy. It also contains some of the knowledge and skills required for successful and sustainable orchard management.
Prof. Dr. Uygun Aksoy | Consultant
Prof. Dr. Uygun Aksoy | Consultant
This course examines the main factors that determine the growth of nuts and fruits; what climates nuts and dried fruits are adapted to; water demand; range of temperatures; and how climate conditions may affect the crops. It also identifies what soils are best to grow nuts and fruits, and key factors for their optimum growth.
INC
INC
In this course, students will learn about the main species/varieties of nuts and dried fruits, their geographical distribution and main producing countries. It also provides an overview of traditional and recent products, and their uses.
Prof. Dr. Uygun Aksoy | Consultant
Prof. Dr. Uygun Aksoy | Consultant
This part of the course summarizes the nutritional value and potential health benefits of nut and dried fruit consumption, their contribution to nutritional intake, and how they aid in protecting against the development of chronic diseases.
Prof. Jordi Salas-Salvadó | Rovira i Virgili University
Prof. Cesarettin Alasalvar | TÜBITAK Marmara Research Center
Prof. Jordi Salas-Salvadó | Rovira i Virgili University
Prof. Cesarettin Alasalvar | TÜBITAK Marmara Research Center
This course looks into the main processing operations that can take place during and after harvest, including shelling, drying, sorting, pasteurization, frying, flavoring and storage.
This course includes 10 chapters:
- The different harvesting systems of each nut and dried fruit are described in this lesson. Although there are many common elements, operations differ according to the type of crop. This lesson also covers the basic hygiene practices for the elimination of potential sources of contamination during harvesting.
INC
- This lesson gives a historical background of shelling, from ancient times to current technologies and trends. The main mechanical cracking systems for several types of nuts are briefly described in this section.
Mr. José Roig Borrell | Borrell©
- This lesson gives a historical background of blanching, and describes the differences between dry blanching (only applicable to peanuts and hazelnuts) and wet blanching -a more complicated technique.
Mr. José Roig Borrell | Borrell©
- This lesson describes the objectives and importance of drying, how the process works and what steps are involved. Existing types of dryers and methods are also explained.
Mr. Thomas Barber | Bühler Aeroglide
- This lesson discusses the benefits of optical sorting and provides an overview of the different types of sensor technology commonly used in the nut and dried fruit business, as well as available platforms.
Mr. Brendan O’Donnell | TOMRA Food
- This lesson describes the different pasteurization processes currently available to eliminate pathogens and the validation process to demonstrate the effectiveness of the process.
Dr. Cameon Ivarsson | Napasol
- This section sets out the minimum requirements for safe and effective fumigation using phosphine gas, from pest prevention through preplanning of the treatment, transportation and storage of the fumigant, application, monitoring, ventilation, gas-free release, disposal of degassed carrier material and record keeping.
Mr. Klaus Ihrig | Detia Degesch
- As nuts and dried fruits are non-perishable commodities which can be stored for a long time, proper storage conditions are crucial to preserve the safety and quality of the products. This lesson describes the main food-safety and quality concerns that might arise during the storage period, as well as the major factors influencing quality and shelf life.
INC
- This chapter describes the most important industrial processes to alter and enhance the flavor of peanuts and tree nuts -frying and roasting. It includes an overview of the available methods and the differences between them.
Dr. Ing. Malte Ahrens | former Process Engineer, Bühler Aeroglide
- This lesson addresses the importance of seasoning –developing a flavored snack from a base product. The components of seasoning and the different application systems are described here.
Mr. David Woollard | former Group Product Manager, tna Solutions
Mr. Vincent Rieckmann | August Töpfer & Co. (Course Coordinator)
This course focuses on the essential aspects of the food safety and quality of nuts and dried fruits as well as the best practices in order to avoid, or at least minimize, the potential hazards and factors resulting in a decrease of quality throughout all stages of the food chain.
INC
This part of the course summarizes which are the most produced, traded and consumed nuts and dried fruits worldwide, as well as their volume ranges. Students will also be able to recognize the main producing countries, exporters, importers and consumers both globally and by product.
INC
In this course, students will review the latest crop and production estimates, as well as the forecasts for the upcoming season. Moreover, this course will touch on historical prices, giving students some of the best market insights for nuts and dried fruits.
INC
Because you have already developed a negotiation style through your own experiences, we cannot expect radical changes, but we can expect to formalize your experiences and take some time to think critically about what may now be an intuitive process for you. This lesson will help you increase your learning every time you are involved in a new negotiation.
Prof. Dr. Kandarp Mehta | IESE Business School
WHAT STUDENTS SAY
See what past students are saying about the INC Academia
Read More
I highly reccommend the INC Academia Program. Not only are you going to get a real well rounded program online but also an excellence experience.
Read More
I would highly reccommend anyone thinking about applying to the INC Academia. Whether you're new to or have been in the industry, you'll take away valuable information.
Read More
The course was very useful and interesting in all parts.
Read More
Very good composition of visual (video) and reading content. The learning content was prepared in a very vivid way. Assessment helped to control what has been learned.
Read More
It provides fantastic information right from growing, to processing, to harvesting, marketing and negotiation which for me was one of the key highlights.
Read More
The Program provided a wider understanding of the nuts and dried fruits business. It provided information on the background of the products, preparations and market trends.
Read More
The Executive Program on Nuts and Dried Fruits was very enjoyable, especially the variety of information and different insights that it offered. The content is really detailed and gives a very broad approach to the topics.
WHAT STUDENTS SAY
See what past students are saying about the INC Academia
Read More
I highly reccommend the INC Academia Program. Not only are you going to get a real well rounded program online but also an excellence experience.
Read More
I would highly reccommend anyone thinking about applying to the INC Academia. Whether you're new to or have been in the industry, you'll take away valuable information.
Read More
The course was very useful and interesting in all parts.
Read More
Very good composition of visual (video) and reading content. The learning content was prepared in a very vivid way. Assessment helped to control what has been learned.
Read More
It provides fantastic information right from growing, to processing, to harvesting, marketing and negotiation which for me was one of the key highlights.
Read More
The Program provided a wider understanding of the nuts and dried fruits business. It provided information on the background of the products, preparations and market trends.
Read More
The Executive Program on Nuts and Dried Fruits was very enjoyable, especially the variety of information and different insights that it offered. The content is really detailed and gives a very broad approach to the topics.
40% Off Ends In
In this first course, students will learn the general features of nuts and dried fruits; major species; domestication and distribution; floral and reproductive biology; and flower and fruit anatomy. It also contains some of the knowledge and skills required for successful and sustainable orchard management.
Prof. Dr. Uygun Aksoy | Consultant
Prof. Dr. Uygun Aksoy | Consultant
This course examines the main factors that determine the growth of nuts and fruits; what climates nuts and dried fruits are adapted to; water demand; range of temperatures; and how climate conditions may affect the crops. It also identifies what soils are best to grow nuts and fruits, and key factors for their optimum growth.
INC
INC
In this course, students will learn about the main species/varieties of nuts and dried fruits, their geographical distribution and main producing countries. It also provides an overview of traditional and recent products, and their uses.
Prof. Dr. Uygun Aksoy | Consultant
Prof. Dr. Uygun Aksoy | Consultant
This part of the course summarizes the nutritional value and potential health benefits of nut and dried fruit consumption, their contribution to nutritional intake, and how they aid in protecting against the development of chronic diseases.
Assoc. Prof. Cesarettin Alasalvar | TÜBITAK Marmara Research Center
Prof. Jordi Salas-Salvadó | Rovira i Virgili University
Assoc. Prof. Cesarettin Alasalvar | TÜBITAK Marmara Research Center
Prof. Jordi Salas-Salvadó | Rovira i Virgili University
This course looks into the main processing operations that can take place during and after harvest, including shelling, drying, sorting, pasteurization, frying, flavoring and storage.
This course includes 10 chapters:
- The different harvesting systems of each nut and dried fruit are described in this lesson. Although there are many common elements, operations differ according to the type of crop. This lesson also covers the basic hygiene practices for the elimination of potential sources of contamination during harvesting.
INC
- This lesson gives a historical background of shelling, from ancient times to current technologies and trends. The main mechanical cracking systems for several types of nuts are briefly described in this section.
Mr. José Roig Borrell | Borrell©
- This lesson gives a historical background of blanching, and describes the differences between dry blanching (only applicable to peanuts and hazelnuts) and wet blanching -a more complicated technique.
Mr. José Roig Borrell | Borrell©
- This lesson describes the objectives and importance of drying, how the process works and what steps are involved. Existing types of dryers and methods are also explained.
Mr. Thomas Barber | Bühler Aeroglide
- This lesson discusses the benefits of optical sorting and provides an overview of the different types of sensor technology commonly used in the nut and dried fruit business, as well as available platforms.
Mr. Brendan O’Donnell | TOMRA Food
- This lesson describes the different pasteurization processes currently available to eliminate pathogens and the validation process to demonstrate the effectiveness of the process.
Dr. Cameon Ivarsson | Napasol
- This section sets out the minimum requirements for safe and effective fumigation using phosphine gas, from pest prevention through preplanning of the treatment, transportation and storage of the fumigant, application, monitoring, ventilation, gas-free release, disposal of degassed carrier material and record keeping.
Mr. Klaus Ihrig | Detia Degesch
- As nuts and dried fruits are non-perishable commodities which can be stored for a long time, proper storage conditions are crucial to preserve the safety and quality of the products. This lesson describes the main food-safety and quality concerns that might arise during the storage period, as well as the major factors influencing quality and shelf life.
INC
- This chapter describes the most important industrial processes to alter and enhance the flavor of peanuts and tree nuts -frying and roasting. It includes an overview of the available methods and the differences between them.
Dr. Ing. Malte Ahrens | former Process Engineer, Bühler Aeroglide
- This lesson addresses the importance of seasoning –developing a flavored snack from a base product. The components of seasoning and the different application systems are described here.
Mr. David Woollard | former Group Product Manager, tna Solutions
Mr. Vincent Rieckmann | August Töpfer & Co. (Course Coordinator)
This course focuses on the essential aspects of the food safety and quality of nuts and dried fruits as well as the best practices in order to avoid, or at least minimize, the potential hazards and factors resulting in a decrease of quality throughout all stages of the food chain.
INC
This part of the course summarizes which are the most produced, traded and consumed nuts and dried fruits worldwide, as well as their volume ranges. Students will also be able to recognize the main producing countries, exporters, importers and consumers both globally and by product.
INC
In this course, students will review the latest crop and production estimates, as well as the forecasts for the upcoming season. Moreover, this course will touch on historical prices, giving students some of the best market insights for nuts and dried fruits.
INC
Because you have already developed a negotiation style through your own experiences, we cannot expect radical changes, but we can expect to formalize your experiences and take some time to think critically about what may now be an intuitive process for you. This lesson will help you increase your learning every time you are involved in a new negotiation.
Prof. Dr. Kandarp Mehta | IESE Business School
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