THE TECHNICAL PROJECT FOR THE PRODUCTION AND MARKETING OF DAIRY PRODUCTS LASTS 800 HOURS, INCLUDING 320 HOURS OF INTERNSHIPS ON THE FARM, AND IS AIMED AT YOUNG AND ADULT GRADUATES, UNEMPLOYED AND/OR EMPLOYED. IT IS INTENDED TO FORM A PROFESSIONAL PERSON PREPARED IN THE MANAGEMENT OF THE PRODUCTION PROCESSES AND MARKETING OF DIFFERENT TYPES OF DAIRY PRODUCTS (FRESH, MATURED, SPECIAL CHEESES). IT IS ABLE TO INTERVENE ON THE CHOICE OF RAW MATERIALS, ON THE DIRECT PRODUCTION OF FOOD PRODUCTS, ON PACKAGING AND ON PROMOTION AND MARKETING ACTIVITIES, POSSIBLY ALSO DEALING WITH DIRECT SALES TO CUSTOMERS, PROVIDING INDICATIONS ON THE QUALITY AND CHARACTERISTICS OF INDIVIDUAL PRODUCTS. FOOD SAFETY CONTENT; QUALITY, HYGIENE AND LEGISLATION IN THE DAIRY SECTOR; TECHNICAL ENGLISH FOR THE PROFESSION; PRODUCTION PLANNING AND MANAGEMENT; DAIRY MICROBIOLOGY; PROCESSES AND DOES