Food & Beverage

This digital transaction insight deck explores the challenges and opportunities in machinery and equipment that the manufacturing industry faces in adopting digitalization and what companies need to do to embrace it.

This course will explore the concepts driving current food production science (population growth, urbanization, emerging affluence, resource constraints, and underlying biological limits) with the main focus on livestock production. Each of the major food animal species (dairy, swine, beef, and poultry) will be covered in terms of their universal life cycles, constraints to production and emerging societal issues.

Throughout the course, we will tackle some difficult and important questions:

What are the major health benefits and potential concerns regarding the production and consumption of animal products?

How does animal production affect the efficient use of resources and impact our environment?

Can cost of production be reduced to meet growing demand for animal products around the globe while maintaining health and safety for both animals and consumers?

What are the different types of animal food production systems?

Myths and misconceptions surrounding the animal food systems will be discussed. We’ll also look closely at some of the global issues, problems, and challenges in these food systems which scientists, farmers, and veterinarians, are attempting to solve through collaboration.

Lectures will be delivered by several experts from the University of Pennsylvania, School of Veterinary Medicine who are intimately involved in the study and advancement of animal production systems. The course is geared towards learners who seek a greater understanding of animal food systems as well as those who might have never visited an animal farm, but have a desire to learn more about where some of our food comes from and issues surrounding sustainability.

Agribusiness is at the core of most economies around the world. The business of feeding people remains both complex and extremely important. According to the World Bank, food and agribusiness is a US $5 trillion industry that represents 10 percent of global consumer spending.

The “Ktrends in Beverage” is intended to provide our professionals with a timely and relevant trends deck on kdynamics, emerging themes and potential disruptors in the space.

The Ktrends in Food is intended to provide our professionals with a timely and relevant trends deck on kdynamics, emerging themes and potential disruptors in the space.

The Food and Beverage Industry encompasses the production, processing, distribution, and sale of food and beverages to consumers. The industry is made up of a wide range of organizations – from farmers who produce the raw material, to companies who process and package branded products, to retailers who supply food and beverages to their customers. The industry is very competitive and participants are continually under pressure to contain costs. To remain competitive, many companies seek to exploit the economies of scale that result from mergers and acquisitions. At the same time health and safety is a paramount concern, and strict standards are legally enforced. The industry is monitored both by national governments and international bodies like the World Health Organization. This course is designed to help learners understand key concepts, issues, and challenges associated with the food and beverage industry, and the strategies employed to meet some of those challenges. It identifies the main sectors and business drivers, reviews the industry business model, and outlines the competitive environment and current trends.