Dr. Marina AlcoverAcademic director focused on measurable results and operational excellence in maritime education. Integrates IMO/STCW regulations and ISO 21001/9001 f
Course · 300 h · 5 modules
Course in Cold Chain and Seafood Logistics
The Course in Cold Chain and Seafood Logistics Prepares you to manage the cold chain for fish and shellfish from the vessel or farm to the consumer. You will study how seafood spoils, on-board handling, chilling, freezing and modi
Duration300 h
FormatOnline
Starts14 December
Places20 / 20
Prior knowledge
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Programme overview
What is the Course in Cold Chain and Seafood Logistics?
The Course in Cold Chain and Seafood Logistics
Prepares you to manage the cold chain for fish and shellfish from the vessel or farm to the consumer. You will study how seafood spoils, on-board handling, chilling, freezing and modified atmosphere packaging, transport and storage, temperature monitoring and how to reduce losses and the energy footprint of seafood logistics.
Key advantages
- From vessel to shelf: The entire seafood logistics chain.
- Scientific basis: How and why fish spoils.
- Applied technology: Ice, refrigerated seawater, freezing, packaging and sensors.
- Efficiency: Fewer losses, less waste and lower energy use.
- Case study: Designing the cold chain for a specific product.
Programme type
Course
Study mode
Online
Duration
300 hours
Modules
5
Programme highlights
- Understand spoilage: Learn the processes that degrade seafood.
- Handle catches well: Apply best practice in on-board chilling.
- Choose the technology: Compare chilling, freezing and packaging.
- Control temperature: Use sensors and data loggers.
- Boost your career: Open doors in logistics, distribution and the seafood industry.
- Make sure seafood reaches the consumer with its full quality.
Curriculum
Programme Structure
The programme is structured in 5 modules, listed below in order of study.
01
Seafood Quality and Spoilage
- Composition of fish and shellfish
- Rigor mortis and post-mortem changes
- Microbial and enzymatic spoilage
- Lipid oxidation
- Assessing freshness
02
Preservation On Board and at the Farm
- Handling after capture
- Ice and refrigerated seawater
- Slaughter and chilling in aquaculture
- On-board hygiene
- Landing and first sale
03
Cold Technologies and Packaging
- Chilling and superchilling
- Freezing and blast freezing
- Glazing and thawing
- Modified atmosphere packaging
- Shelf life and how to estimate it
04
Transport and Storage
- Refrigerated road logistics
- Reefer containers at sea
- Air freight of fresh seafood
- Cold stores
- Temperature requirements and documentation
05
Monitoring and Efficiency
- Temperature loggers and sensors
- Time-temperature indicators
- Energy efficiency and refrigerants
- Food loss and waste
- Case study: designing the cold chain for a seafood product
Workload
Study Time and Workload
300 hours of study, online and at your own pace. Move the slider to the hours a week you can really put in.
Hours a week8
Weeks to finish—
You finish around—
Who it is for
Logistics and distribution managers: handling perishable products Skippers and fishing vessel owners: who want to improve on-board handling Seafood quality technicians: controlling temperature and shelf life Fish market and retail professionals: handling fresh and frozen seafood Graduates in food science or logistics: looking to specialise in seafood
Faculty
Academic direction and faculty
The teaching team at Navalis: working professionals who deliver and oversee the institute's programmes.
Eng. Diego Cifuentes
Cap. Javier Abaroa (MCA)
Dr. Pau Ferrer
Dr. Nuria Llobregat
Eng. Javier Bañuls
Eng. Sofía Marquina
Eng. Tomás Riera
Verified reviews
Student Reviews
Reviews collected and verified by Opynio, not written by us.
Outcomes
Learning Outcomes
- 01Understand seafood spoilage
- 02Apply on-board preservation
- 03Select preservation technologies
- 04Manage transport and storage
- 05Monitor the cold chain
- 06Reduce losses and impact
Careers
Career Opportunities
01Cold chain logistics manager: Seafood distribution.
02Quality technician: Temperature control and shelf life.
03Operations technician: Cold stores and logistics hubs.
04On-board handling adviser: Fishing fleets and fish farms.
Questions
Entry Requirements
Yes. It covers on-board freezing, glazing and correct thawing of the product.
Yes. It covers reefer containers, air freight of fresh seafood and the related documentation.
Yes. It includes slaughter, chilling and logistics for farmed products.
Yes. It looks at data loggers, sensors and indicators for controlling temperature along the chain.
You design the full cold chain for a specific seafood product, from origin to point of sale.
100% online, with a virtual campus available 24/7, live sessions that are recorded, and tutorials with the teaching staff.
The programme involves 300 hours of study. You can work at your own pace within the timetable we give you when you enrol.
Each programme has its own start date, shown on this page and confirmed by our admissions team when you enquire.
On completing the programme you receive the Course in Cold Chain and Seafood Logistics qualification awarded by Navalis Magna Institute.
Online admissions
Admissions Process
No waiting for a phone call. If your documents are complete, you can pay in the same session.
Entry requirements
Entry profile: Training in food science, logistics, engineering, marine science or a related field; or professional experience in the seafood, food or logistics sector. Language: A good working level of English to follow classes and materials. Technical requirements: A computer with a stable internet connection, an up-to-date browser and a webcam for live sessions and project presentations. Admissions process: Online application, profile review and a short interview with the academic team. We confirm your start date when you enquire.
Questions?
Frequently Asked Questions
Leave your details and admissions will write back. If you already know this is the one, go straight to the application and pay in the same session.