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
Food Conservation Course on the High Seas
This course provides you with the essential tools to ensure food safety and product quality during long voyages. You will learn about optimal storage techniques, contamination prevention, and cold chain management, minimizing the…
Duration300 h
FormatOnline
Starts28 December
Places20 / 20
Prior knowledge
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Programme overview
What is the Food Conservation Course on the High Seas?
This course provides you with the essential tools to ensure food safety and product quality during long voyages. You will learn about optimal storage techniques, contamination prevention, and cold chain management, minimizing the risk of spoilage and maximizing the shelf life of food on board. This program is crucial for reducing waste and maintaining a constant supply of fresh, nutritious food for the crew.
Differential Advantages
- Advanced refrigeration and freezing techniques: space optimization and temperature control.
- Food hygiene and handling: prevention of foodborne illnesses.
- Smart selection and purchasing: criteria for choosing quality suppliers and products.
- Inventory management and stock rotation: ensuring freshness and preventing waste.
- Adaptation to different types of vessels: practical solutions for cargo, fishing, and recreational vessels.
Programme type
Course
Study mode
Online
Duration
300 hours
Modules
5
Start date
08-12-2026
Programme highlights
- Essential Techniques: Master preservation methods such as salting, drying, canning, and refrigeration adapted to the maritime environment.
- Food Safety: Learn to identify and prevent microbiological risks to ensure safe and nutritious food.
- Resource Optimization: Maximize the shelf life of your provisions, reducing waste and optimizing onboard space.
- Regulations and Legislation: Familiarize yourself with current regulations on food handling and preservation at sea.
- Onboard Practices: Implement efficient preservation strategies adapted to the conditions and resources available at sea.
- Ensure the well-being of your crew and the quality of your food during extended voyages.
Curriculum
Programme Structure
The programme is structured in 5 modules, listed below in order of study.
01
Food microbiology and alteration factors in the marine environment
- Identification of pathogenic and altering microorganisms in fresh and processed foods.
- Analysis of intrinsic and extrinsic factors: pH, water activity (AW), temperature and relative humidity.
- Impact of salinity and the marine atmosphere on the rate of fat oxidation and vegetable degradation.
- The life cycle of perishable products: recognition of sensory signals of deterioration on the high seas.
- Specific risks of the nautical environment: cross contamination in reduced spaces and pest management.
02
Cold chain and management of refrigeration and freezing systems
- Protocols for receiving merchandise in port: thermal control and critical loading times.
- Strategic organisation of chambers and freezers: air circulation and separation by risk categories.
- Fast freezing and ultra-freezing techniques to preserve the cell structure of marine proteins.
- Temperature monitoring and recording: Use of dataloggers and management of alarms in the event of electrical faults in navigation.
- Safe defrosting procedures in nautical environment: methods to prevent bacterial growth.
03
Conservation techniques by physical methods: vacuum and dehydration
- Vacuum Packaging Basics: Oxygen removal to prevent oxidation and aerobic growth.
- Use of Sous-Vide cooking as a method of pasteurization and extension of the shelf life of prepared dishes.
- Dehydration techniques of fruits, herbs and vegetables for the creation of long-lasting snacks and kitchen bases.
- Lyophilization and use of dehydrated foods in long-distance transoceanic crossings.
- Control of humidity in the storage of dry products: use of desiccants and airtight containers.
04
Chemical and Traditional Conservation: Salt, Smoking and Pickles
- Salting Chemistry: Osmosis and dehydration applied to fish and meat in the nautical pantry.
- Hot and cold smoking techniques: recommended woods and bacteriostatic effect of smoke.
- Preparation of pickles and pickles: Use of vinegar and acidity as a natural protection barrier.
- Preservation of fats and oils: candied and "orza" technique for the preservation of white meat.
- The use of natural additives (spices and essential oils) with proven antimicrobial properties.
05
Sustainability, Waste Management and Conservation Ethics
- Compliance with Annex V of the MARPOL Agreement: Classification and storage of organic waste on board.
- Reduction of single-use plastics in packaging and its replacement by biodegradable or reusable materials.
- Responsible consumption ethics: Selection of suppliers with sustainable fishing certifications.
- Management of discharges and used oils: Secure storage for controlled discharge in port facilities.
- Education of the crew and passengers in reducing food waste.
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
Kitchen staff, waiters, and catering managers on board ships looking to optimize pantry management, extend food shelf life, and ensure food safety.Deck officers and chief engineers responsible for provisioning and logistics, interested in reducing waste, optimizing storage space, and complying with health regulations.Onboard medical personnel who need solid knowledge of food safety, foodborne
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
- 01Apply preservation techniques to extend the shelf life of food on board
- 02Efficiently manage food inventory to minimize waste and ensure supply during extended voyages
- 03Identify and mitigate the risks of food contamination and spoilage in marine environments
- 04Operate and maintain onboard refrigeration and freezing equipment to ensure proper food preservation
- 05Comply with and enforce maritime food hygiene and safety regulations
- 06Select and purchase food from certified suppliers that meet the quality and safety standards required for consumption at sea
Careers
Career Opportunities
01Onboard Food Preservation Technician: Responsible for the storage, handling, and quality control of food.
02Offshore Food Quality Supervisor: Responsible for verifying compliance with health and food safety regulations.
03Factory Ship Food Processing Specialist: Management of production lines, process control, and resource optimization.
04Fleet Food Purchasing and Logistics Manager: Planning, procurement, and distribution of food to vessels.
05Food Preservation Technical Advisor for Shipping Companies: Consulting, auditing, and training in food safety.
06Marine Food Preservation Technology Researcher: Development of new techniques and methods to extend the shelf life of food onboard.
07Manager of Food safety on offshore platforms: Implementation and monitoring of hygiene and food risk control programs.
08Food handling and food safety trainer for maritime personnel: Delivery of courses and workshops on good hygiene and preservation practices.
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Questions
Entry Requirements
Maintaining food quality and safety for long periods without access to refrigeration or conventional preservation methods.
Yes. The itinerary includes ECDIS/Radar-ARPA/BRM with harbor, ocean, fog, storm, and SAR scenarios.
Online with live sessions; hybrid option for simulator/practical placements through agreements.
Salting, smoking and drying.
Recommended functional SMCP. We offer support materials for standard phraseology.
Yes, with a relevant degree or experience in maritime/port operations. The admissions interview will confirm suitability.
Optional (3–6 months) through Companies & Collaborations and the Alumni Network.
Simulator practice (rubrics), defeat plans, SOPs, checklists, micro-tests and applied TFM.
A degree from Navalis Magna Institute + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
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:Training in food technology, food science, nutrition, chemistry, or demonstrable work experience in the food industry or in activities related to the handling and preservation of food on board.Specific Knowledge:Basic knowledge of food safety, pest control, refrigeration and freezing, packaging and preservation methods, and health regulations applicable to food at sea.Documentation:Updated CV, certificate of studies or related work experience, food handler's certificate (if applicable), ID card/Passport.Additional Requirements (Desirable):T
Questions?
Frequently Asked Questions
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