Dr. Marina AlcoverAcademic director focused on measurable results and operational excellence in maritime education. Integrates IMO/STCW regulations and ISO 21001/9001 f
Masters · 1500 h · 11 modules
Master's in Alternative Marine Proteins
The Master's in Alternative Marine Proteins Prepares you to develop alternative marine proteins and bring them to market. You will study sources such as microalgae, seaweed, bivalves, underused species and fishery by-products, alo
Duration1500 h
FormatOnline
Starts16 November
Places20 / 20
Prior knowledge
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Programme overview
What is the Master’s in Alternative Marine Proteins?
The Master's in Alternative Marine Proteins
Prepares you to develop alternative marine proteins and bring them to market. You will study sources such as microalgae, seaweed, bivalves, underused species and fishery by-products, alongside emerging technologies such as fermentation and cell cultivation. You will learn to extract, process and formulate protein ingredients, assess their nutritional value, safety and environmental impact, and navigate the regulatory framework and the market for novel foods with confidence.
Key advantages
- The whole sector: From marine biomass to the finished product on the shelf.
- Technology and science: Extraction, functionality, formulation and nutritional analysis.
- A realistic approach: Emerging technologies presented with their scale and cost challenges.
- Regulation and market: Novel foods, food safety, consumers and business models.
- Your own project: Developing a marine protein product or ingredient.
Programme type
Master's Degree
Study mode
Online
Duration
1,500 hours
Modules
11
Programme highlights
- Know the sources: Assess microalgae, seaweed, bivalves and by-products.
- Master the process: Apply extraction and formulation technologies.
- Ensure safety: Control allergens, contaminants and quality.
- Measure sustainability: Use life cycle assessment.
- Boost your career: Open doors to start-ups, the food industry and technology centres.
- Train to build the future of sustainable proteins from the ocean.
Curriculum
Programme Structure
The programme is structured in 11 modules, listed below in order of study.
01
The Global Protein Challenge
- Global protein demand
- The environmental footprint of animal protein
- The ocean’s role in food supply
- Alternative proteins: the categories
- Protein quality and essential amino acids
- Digestibility and DIAAS metrics
- Global food security
- Consumer trends
- The innovation ecosystem
- Scale and cost challenges
02
Microalgae as a Protein Source
- Microalgal biology
- Spirulina and chlorella
- Other promising species
- Open and closed cultivation systems
- Heterotrophic cultivation
- Harvesting and drying
- Composition and nutritional profile
- Flavour, colour and acceptance
- Production costs
- Microalgae in human food
03
Seaweed and Marine Plant Protein
- Diversity of edible seaweeds
- Protein content of red, green and brown seaweeds
- Seaweed cultivation
- Seaweed biorefining
- Extracting seaweed proteins
- Iodine and metals in seaweed
- Edible halophyte plants
- Seaweed-based products
- Asian and Western markets
- Scale-up challenges
04
Bivalves, Underused Species and By-products
- Bivalves as low-footprint protein
- Mussel and oyster farming
- Underused fishery species
- Mesopelagic fisheries and precaution
- Krill and polar resources
- Fish processing by-products
- Fish protein hydrolysates
- Marine collagen and gelatine
- Echinoderms and other species
- Sustainable resource management
05
Fermentation and Biotechnology
- Single-cell protein
- Biomass fermentation
- Precision fermentation
- Marine microorganisms of interest
- Gas-fermenting bacteria
- Bioreactors and scale-up
- Protein purification
- Functional ingredients
- Intellectual property
- Current state of the technology
06
Cultivated Seafood and Emerging Technologies
- Fundamentals of cell cultivation
- Fish and crustacean cell lines
- Culture media
- Scaffolds and structure
- Hybrid products
- D food printing
- Plant-based seafood analogues
- Technical and economic challenges
- Consumer perception
- Medium-term outlook
07
Protein Processing and Functionality
- Extraction methods
- Concentrates and isolates
- Functional properties
- Solubility, emulsification and gelation
- Texturisation by extrusion
- Removing off-flavours and odours
- Stability and shelf life
- Packaging
- Industrial scale-up
- Process control
08
Product Development
- Consumer-centred product design
- Formulation
- Sensory analysis
- Ready-to-eat foods
- Ingredients for industry
- Nutrition labelling
- Nutrition and health claims
- Prototyping
- Market testing
- Managing R&D projects
09
Food Safety and Regulation
- Hazards in marine proteins
- Fish, shellfish and seaweed allergens
- Contaminants and heavy metals
- Marine toxins
- HACCP systems
- UK and EU novel food regulations
- International regulatory frameworks
- Codex Alimentarius
- Labelling and traceability
- Authorising new products
10
Sustainability, Market and Entrepreneurship
- Life cycle assessment
- Carbon and water footprints
- Sustainability certification
- Consumer acceptance
- Marketing strategies
- Business models
- Funding and venture capital
- Industry partnerships
- Commercial scale-up
- Business planning fundamentals
11
Master's Final Project: Developing a Marine Protein Product
- Identifying the opportunity
- Choosing the protein source
- State-of-the-art review
- Process design
- Product formulation
- Nutritional and sensory evaluation
- Safety and regulatory analysis
- Sustainability assessment
- Business plan
- Defence before a panel
Workload
Study Time and Workload
1500 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
Graduates in food science, biology, chemistry or engineering: who want to specialise in marine proteins Food industry professionals: developing new products and ingredients Entrepreneurs: who want to launch alternative protein businesses Aquaculture and fisheries professionals: looking to add value to new species and by-products Nutritionists and researchers: interested in the protein of t
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
- 01Analyse the protein challenge
- 02Assess marine sources
- 03Apply processing technologies
- 04Develop products
- 05Ensure safety and compliance
- 06Assess sustainability and market
Careers
Career Opportunities
01Food technologist: Developing products with marine proteins.
02R&D manager: Innovation at ingredient and food companies.
03Blue foodtech entrepreneur: Launching alternative protein start-ups.
04Food safety specialist: Quality and regulatory compliance for novel foods.
05Food sustainability consultant: Life cycle assessment and strategy.
06Microalgae production technician: Running cultivation and processing plants.
Questions
Entry Requirements
Microalgae, seaweed, bivalves, underused species, fishery by-products, fermentation and cell cultivation.
It is an emerging technology with significant technical and regulatory hurdles; the master’s presents it realistically.
Yes. You study UK and EU novel food rules and other international frameworks.
Yes. It covers business models, funding and a business plan as part of the final project.
Developing a marine protein product or ingredient from concept through to a business plan.
100% online, with a virtual campus available 24/7, live sessions that are recorded, and tutorials with the teaching staff.
The programme involves 1500 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 Master's in Alternative Marine Proteins 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
Academic/professional profile: A degree in food science and technology, biology, biotechnology, chemistry, chemical or agri-food engineering, nutrition or a related field; or proven professional experience in the food industry. 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 enqu
Questions?
Frequently Asked Questions
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