General objective: Empower the students with the competencies necessary to develop, implement and maintain a Research, Development and Innovation (RDI) Management Systems in accordance with the requirements of NP 4457:2007 standard. 

Specific objectives: 1. Interpret the NP 4457:2007; 2. Implement and manage a Research, Development and Innovation (RDI) Management System; 3. Evaluate the implementation of a RDI Management System.

1. Terminology and definitions of RDI activities
-Invention, change and improvement
-Fundamental cycle of innovation (Schumpeter)
-Types of innovation
-Impact of innovation
-Innovation strategies
2. RDI Management System
-7 pillars of NP 4457
-Systemic approach to innovation
-Compatibility with other management systems
-Requirements of standard NP 4457: 2007
-Identification of processes related to RDI
3. Case Studies



1. Understand the quality infrastructure in the world;
2. Understand the differences between the three Quality subsystems: Standardization, Accreditation and Metrology;
3. Know the rules of standardization and the mechanisms for creating a normative document;
4. Know the evolution of the concept of quality over time;
5. Understand the principles of quality management, the process management and the PDCA cycle;
6. Develop risk-based thinking and manage risk within a quality management system;
7. Understand and properly use quality management terminology and vocabulary;
8. Understand and know how to apply in context the requirements of ISO 9001;
9. Know the main quality techniques and tools and know how to use them;
10. Know how to analyze quality costs;
11. Know how to manage monitoring and measuring equipment;
12. Understand the importance of ISO 9004 in managing the sustained success of an organization.

Module 1. The Quality Infrastructure in the World
1.1 Standardization, Accreditation and Metrology
1.2 National, regional and international bodies
1.3 Rules of Standardization
1.4 How to make a normative document?
Module 2. Fundamentals of Quality Management
2.1 Evolution of the concept of Quality over time
2.2 Principles of Quality Management
2.3 Process Management and PDCA Cycle
2.4 Risk Based Thinking
2.5 Management Terminology and Vocabulary
Module 3. ISO 9001 and its practical application
3.1 ISO 9001 Requirements
3.2 Quality Techniques and Tools
3.3 Costs of Quality
3.4 Applied Metrology
3.5 ISO 9004 and the sustained success of organizations



General Objectives:
– To give students, as part of their future professional activities, technical skills necessary to organize and implement safety and health at work in companies and agencies of Public Administration.

Specific Objectives:
1-Define and understand the concepts on safety and health at work;
2-Identify and apply the main legal aspects applicable to the organization of the Health and Safety (OHS) and occupational risks;
3-Be able to identify and analyze the hazards and assess the occupational risks, as a factor in promoting quality of life and work;
4-Design, develop and implement a Safety Management System and Labour Health, according to the ISO 45001 (NP 4397:2008 – OHSAS 18001:2007).

1 Introduction to Health Management and Safety at Work;
2 Assessment methodologies of occupational risks;
3 Introduction to the Management of Health and Safety at Work as organizational Management tool;
4 Approach and interpretation of ISO 45001:2018 (NP 4397:2008 / OHSAS 18001:2007);
5 Methodology to implement a Safety Management System and Occupational Health.



1. Understand the importance of leadership in organizational contexts.
2. Acquire, develop and strengthen leadership, motivation and team management skills.
3. Understand the role of leadership in conflict management.
Upon completion of this course unit, students should be able to:
1. Apply the concepts acquired in the course;
2. Apply the methodologies to coordinate and lead teams, effectively and efficiently, in an organizational context;
3. Perform leadership procedures in heterogeneous organizational contexts.

1. Leadership
1.1. Introductory Concepts
1.2 Leadership and leadership styles
1.3 Leadership, ethics and social responsibility
1.4 Leadership and conflict management
1.5 Toxic Leadership
2. Team Management
2.1 Team Building
2.2 Team Motivation
2.3 Team Evaluation
2.4 Positive teams and organizations



A – Identify and understand the requirements of the standard ISO 14001:2015.
B – Make the identification of the main environmental aspects and environmental impacts resulting from a particular activity.
C – Know the water uses that are subject to licensing and know the main techniques of wastewater treatment.
D – Know what are the main rules to be observed in solid waste management, assign the codes READ to each waste and what the regulations are sub its road transport.
E – Identify stationary sources of air pollutants, what are the limits of pollutant emission, the frequency of monitoring and calculate the height that a chimney should be.
F – Know the general regulation of noise and how to be an assessment of environmental noise.
G – Learn to develop a environmental management program.

Presentation of the ISO 14001:2015.
Water Management: water use, principles, planning and management of water resources, water use.
Self-control, monitoring and emergency, rejection standards, requirements to observe the use of the water system and the quality of water intended for human consumption .
Solids Waste Management: definitions, principles, planning of waste management, technical standards and licensing. Prevention and control of pollutant emissions into the atmosphere, scope, concepts and definitions, general preventive measures, emission limit values, monitoring and discharge of pollutants. Environmental Noise: Noise General Regulation – scope, definitions, municipal planning and regulating the production of noise. thematic environmental legislation – Practical work.
Integrated project – pratical work.



General objetives
Know the responsibilities of the organizations, public or private, in relation to social responsibility.

Specific objetives
1. Recognizing the importance of integrating corporate social responsibility strategy and activities in the organizations
2. Knowing the structure of standards: NP 4460-1 and NP 4460-2
3. Know the application context, objectives, structure and requirements of the standards: SA 8000, NP 4469-1 e NP 4469-2
4. Know d context, objectives and structure of the standad: NP ISO 26000:2011
5. Know the application context, the guidelines and the process of sustainability reports
6. Support the implementation of a system of Corporate Social Responsibility management in an organization

1. Sustainable Development (SD). Definition, concepts and issues. Iinterconnection between the Private, Public and the Third Sector. The The business contribution to SD.
2. Corporate Social Responsability (CSR). Definitions, approaches and issues. Different instruments of social responsibility: management, consumption and investment
3. Business Ethics. The formalization of business ethics and ethics management. Structure of the standard NP 4460 – Ethics in organizations (NP 4460-1: 2007 and NP 4460-2: 2010)
4. Structure and requirements of the standard SA 8000: 2008 – Corporate Social Responsibility
5. Structure and requirements of the standard NP 4469 – Social Responsibility Management System (NP 4469-1: 2008 and NP 2: 4469-2011)
6. Structure of the standard: ISO 26000:guidelines for social responsibility
7. Origin, evolution and trends of sustainability reports. The Guidelines GRI and the process of preparing a sustainability report



After concluding this Curricular Unit, the student should be able to:
A – Understand the general concepts of food safety: contaminations, hazards and benefits of food safety B – Know the main rules of hygiene and the food safety good practices and elaborate CBP
C – Know and apply the pre-requirements and principles of HACCP D – Implement HACCP and Codex Alimentarius
E – Know and apply the Kaizen tools in food safety; 5S and Visual Management;
F – Know the BRC Food, IFS, FSSC 22000 standards, origin, advantages and requirements G – Understand the structure of the Food Safety Management according to ISO 22000:2005 H – Build capacity for implementation / improvement of a System of Food Safety Management I – Make the legal diagnostic according to sector of activity
J – Develop checklists to identify requirements of ISO ISO 22000:2018

1. General concepts of Food Safety
2. HACCP and Codex Alimentarius
3. Introduction to IFS Food, BRC and FSSC 22000 standards
4. Implementation/Integration of Food Safety Management Systems ISO 22000:2018



Provide Master’s students with the necessary skills for the development, implementation and continuous improvement of people management systems according to the requirements of the standard NP 4427: 2018.
After concluding this curricular unit, the student should be able to:
OB1. Understand the importance of people management as a factor to organizational improve;
OB2. Understand, implement and manage a people management system according to NP 4427:2018.

1. Concepts and principles of people management
2. The standard NP 4427:2018
2.1. Scope
2.2. Terms and definitions
2.3. People management system requirements
3. Practical cases