Food Conservation Course on the High Seas
Why this course?
The Food Preservation at Sea
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.
- Modality: Online
- Level: Cursos
- Hours: 150 H
- Start date: 25-07-2026
Availability: 1 in stock
Who is it aimed at?
- 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 illness prevention, and allergy and intolerance management.
- Shipowners and vessel management companies who want to standardize preservation procedures, reduce provisioning costs, and improve the quality of life on board.
- Hospitality and food science students aspiring to work in the maritime industry and they need specific training in food preservation in challenging environments.
Onboard flexibility: Designed for the pace of maritime life: asynchronous modules accessible 24/7, downloadable resources for offline reference, and practical exercises adaptable to the onboard routine.
Objectives and competencies
Apply preservation techniques to extend the shelf life of food on board:
“Implement refrigeration, freezing, and vacuum packaging methods, ensuring stock rotation and controlling temperature and humidity.”
Efficiently manage food inventory to minimize waste and ensure supply during extended voyages:
“Implement a FIFO (First In, First Out) system, control storage temperatures, and forecast daily consumption by adjusting orders based on routes and crew.”
Identify and mitigate the risks of food contamination and spoilage in marine environments:
Implement and maintain a robust food safety management system (HACCP) adapted to maritime operations, including constant temperature monitoring, pest control, cleaning and disinfection, and full traceability from catch to consumption, to prevent the proliferation of pathogens and chemical or physical contamination.
Operate and maintain onboard refrigeration and freezing equipment to ensure proper food preservation:
“Manage temperature and humidity parameters, troubleshoot basic malfunctions, and record incidents.”
Comply with and enforce maritime food hygiene and safety regulations:
“Implement and supervise pest control, cleaning and disinfection procedures, and waste management on board, ensuring compliance with HACCP standards and maritime health authority regulations.”
Select and purchase food from certified suppliers that meet the quality and safety standards required for consumption at sea:
“Verify health certificates, traceability and transport conditions, prioritizing suppliers with certifications recognized in the naval industry.”
Curriculum - Modules
- Comprehensive Maritime Incident Management: protocols, roles, and chain of command for coordinated response
- Operational Planning and Execution: briefing, routes, weather windows, and go/no-go criteria
- Rapid Risk Assessment: criticality matrix, scene control, and decision-making under pressure
- Operational Communication: VHF/GMDSS, standardized reports, and inter-agency liaison
- Tactical Mobility and Safe Boarding: RHIB maneuvers, approach, mooring, and recovery
- Equipment and Technologies: PPE, signaling, satellite tracking, and field data logging
- Immediate Care of the Affected: primary assessment, hypothermia, trauma, and stabilization for evacuation
- Adverse Environmental Conditions: swell, Visibility, flows, and operational mitigation
Simulation and training: critical scenarios, use of VR/AR, and exercises with performance metrics
Documentation and continuous improvement: lessons learned, indicators (MTTA/MTTR), and SOP updates
- Introduction to Food Safety in Naval Environments: Specific Challenges and Risks.
- Food Microbiology: Factors Affecting Microbial Growth, Common Foodborne Pathogens.
- Preservation Methods: Refrigeration, Freezing, Dehydration, Canning, Irradiation.
- Packaging Techniques for Food Preservation and Protection.
- Hygiene and Sanitation in Food Handling on Board: Safe Practices, Cleaning, and Disinfection.
- Pest Control: Identification, Prevention, and Control of Pests in Food Storage Areas.
- Food Storage: Storage Principles, Temperature and Humidity Control, Inventory Rotation (FIFO).
- Food Safety Legislation and Regulations in The naval sector: applicable standards and regulations.
Food waste management: proper disposal and recycling practices.
Contingency plans: managing emergencies and failures in preservation systems.
‘
- Introduction to Naval Food Safety: Challenges and Regulations
- Microorganisms: Types, Growth, Risk Factors in Food
- Hygiene and Handling: Good Practices, Cross-Contamination
- Receiving and Storage: Temperature Control, Stock Rotation (FIFO)
- Preservation by Cold: Refrigeration, Freezing, Humidity Control
- Preservation by Heat: Pasteurization, Sterilization, Safe Cooking
- Preservation by Dehydration: Drying, Freeze-drying, Dehydrated Foods
- Preservation by Additives: Antioxidants, Preservatives, Sweeteners
- Packaging and Labeling: Materials, Modified Atmosphere, Vacuum Packaging
- Legislation Naval food handling and health audits
‘
- Introduction to Food Safety: Definitions, Importance, and Scope in the Fishing Industry.
- Food Hazards in Fishing: Biological (bacteria, viruses, parasites), chemical (marine toxins, contaminants), and physical.
- Good Fishing Practices (GFP): Personal hygiene, cleaning, and disinfection of vessels and equipment.
- Temperature Control: Importance of maintaining the cold chain from catch to landing.
- Hygiene in Fish Handling: Techniques to minimize contamination during handling.
- Proper Fish Storage: Storage conditions using ice, refrigeration, and freezing.
- Waste Management: Proper disposal of organic and inorganic waste on board.
- Control of Pests: Preventive and corrective measures to avoid the presence of pests on vessels.
Legislation and regulations: Review of national and international regulations on food safety in fishing.
Traceability: Importance of traceability to guarantee the safety and quality of fishery products.
‘
- Introduction to Naval Food Safety: Challenges and Regulations
- Microorganisms: Types, Growth, Factors Influencing Their Development
- Personal Hygiene and Food Handling: Proper Practices on Board
- Storage of Perishable Foods: Temperature, Humidity, and Ventilation Control
- Preservation Techniques: Refrigeration, Freezing, Pasteurization, Sterilization
- Salting, Drying, Smoking, and Vacuum Packing: Principles and Applications
- Pest Control on Board: Prevention and Eradication Methods
- Waste Management: Classification, Storage, and Disposal According to MARPOL Regulations
- Hazard Analysis and Critical Control Points (HACCP): Identification, Risk assessment and control.
First aid in case of food poisoning: action protocol.
‘
- System Architecture and Components: Structural design, materials, and subsystems (mechanical, electrical, electronic, and fluid) with selection and assembly criteria for marine environments
- Fundamentals and Principles of Operation: Physical and engineering foundations (thermodynamics, fluid mechanics, electricity, control, and materials) that explain performance and operating limits
- Safety and Environmental (SHE): Risk analysis, PPE, LOTO, hazardous atmospheres, spill and waste management, and emergency response plans
- Applicable Regulations and Standards: IMO/ISO/IEC requirements and local regulations;
- Conformance criteria, certification, and best practices for operation and maintenance
- Inspection, testing, and diagnostics: Visual/dimensional inspection, functional testing, data analysis, and predictive techniques (vibration, thermography, fluid analysis) to identify root causes
- Preventive and predictive maintenance: Hourly/cycle/seasonal plans, lubrication, adjustments, calibrations, consumable replacement, post-service verification, and operational reliability
- Instrumentation, tools, and metrology: Measuring and testing equipment, diagnostic software, calibration and traceability; selection criteria, safe use, and storage
- Onboard integration and interfaces: Mechanical, electrical, fluid, and data compatibility; Sealing and watertightness, EMC/EMI, corrosion protection, and interoperability testing.
Quality, acceptance testing, and commissioning: process and materials control, FAT/SAT, bench and sea trials, go/no-go criteria, and evidence documentation.
Technical documentation and integrated practice: logs, checklists, reports, and a complete case study (safety → diagnosis → intervention → verification → report) applicable to any system.
Plan de estudio - Módulos
- Comprehensive Maritime Incident Management: protocols, roles, and chain of command for coordinated response
- Operational Planning and Execution: briefing, routes, weather windows, and go/no-go criteria
- Rapid Risk Assessment: criticality matrix, scene control, and decision-making under pressure
- Operational Communication: VHF/GMDSS, standardized reports, and inter-agency liaison
- Tactical Mobility and Safe Boarding: RHIB maneuvers, approach, mooring, and recovery
- Equipment and Technologies: PPE, signaling, satellite tracking, and field data logging
- Immediate Care of the Affected: primary assessment, hypothermia, trauma, and stabilization for evacuation
- Adverse Environmental Conditions: swell, Visibility, flows, and operational mitigation
Simulation and training: critical scenarios, use of VR/AR, and exercises with performance metrics
Documentation and continuous improvement: lessons learned, indicators (MTTA/MTTR), and SOP updates
- Introduction to Food Safety in Naval Environments: Specific Challenges and Risks.
- Food Microbiology: Factors Affecting Microbial Growth, Common Foodborne Pathogens.
- Preservation Methods: Refrigeration, Freezing, Dehydration, Canning, Irradiation.
- Packaging Techniques for Food Preservation and Protection.
- Hygiene and Sanitation in Food Handling on Board: Safe Practices, Cleaning, and Disinfection.
- Pest Control: Identification, Prevention, and Control of Pests in Food Storage Areas.
- Food Storage: Storage Principles, Temperature and Humidity Control, Inventory Rotation (FIFO).
- Food Safety Legislation and Regulations in The naval sector: applicable standards and regulations.
Food waste management: proper disposal and recycling practices.
Contingency plans: managing emergencies and failures in preservation systems.
‘
- Introduction to Naval Food Safety: Challenges and Regulations
- Microorganisms: Types, Growth, Risk Factors in Food
- Hygiene and Handling: Good Practices, Cross-Contamination
- Receiving and Storage: Temperature Control, Stock Rotation (FIFO)
- Preservation by Cold: Refrigeration, Freezing, Humidity Control
- Preservation by Heat: Pasteurization, Sterilization, Safe Cooking
- Preservation by Dehydration: Drying, Freeze-drying, Dehydrated Foods
- Preservation by Additives: Antioxidants, Preservatives, Sweeteners
- Packaging and Labeling: Materials, Modified Atmosphere, Vacuum Packaging
- Legislation Naval food handling and health audits
‘
- Introduction to Food Safety: Definitions, Importance, and Scope in the Fishing Industry.
- Food Hazards in Fishing: Biological (bacteria, viruses, parasites), chemical (marine toxins, contaminants), and physical.
- Good Fishing Practices (GFP): Personal hygiene, cleaning, and disinfection of vessels and equipment.
- Temperature Control: Importance of maintaining the cold chain from catch to landing.
- Hygiene in Fish Handling: Techniques to minimize contamination during handling.
- Proper Fish Storage: Storage conditions using ice, refrigeration, and freezing.
- Waste Management: Proper disposal of organic and inorganic waste on board.
- Control of Pests: Preventive and corrective measures to avoid the presence of pests on vessels.
Legislation and regulations: Review of national and international regulations on food safety in fishing.
Traceability: Importance of traceability to guarantee the safety and quality of fishery products.
‘
- Introduction to Naval Food Safety: Challenges and Regulations
- Microorganisms: Types, Growth, Factors Influencing Their Development
- Personal Hygiene and Food Handling: Proper Practices on Board
- Storage of Perishable Foods: Temperature, Humidity, and Ventilation Control
- Preservation Techniques: Refrigeration, Freezing, Pasteurization, Sterilization
- Salting, Drying, Smoking, and Vacuum Packing: Principles and Applications
- Pest Control on Board: Prevention and Eradication Methods
- Waste Management: Classification, Storage, and Disposal According to MARPOL Regulations
- Hazard Analysis and Critical Control Points (HACCP): Identification, Risk assessment and control.
First aid in case of food poisoning: action protocol.
‘
- System Architecture and Components: Structural design, materials, and subsystems (mechanical, electrical, electronic, and fluid) with selection and assembly criteria for marine environments
- Fundamentals and Principles of Operation: Physical and engineering foundations (thermodynamics, fluid mechanics, electricity, control, and materials) that explain performance and operating limits
- Safety and Environmental (SHE): Risk analysis, PPE, LOTO, hazardous atmospheres, spill and waste management, and emergency response plans
- Applicable Regulations and Standards: IMO/ISO/IEC requirements and local regulations;
- Conformance criteria, certification, and best practices for operation and maintenance
- Inspection, testing, and diagnostics: Visual/dimensional inspection, functional testing, data analysis, and predictive techniques (vibration, thermography, fluid analysis) to identify root causes
- Preventive and predictive maintenance: Hourly/cycle/seasonal plans, lubrication, adjustments, calibrations, consumable replacement, post-service verification, and operational reliability
- Instrumentation, tools, and metrology: Measuring and testing equipment, diagnostic software, calibration and traceability; selection criteria, safe use, and storage
- Onboard integration and interfaces: Mechanical, electrical, fluid, and data compatibility; Sealing and watertightness, EMC/EMI, corrosion protection, and interoperability testing.
Quality, acceptance testing, and commissioning: process and materials control, FAT/SAT, bench and sea trials, go/no-go criteria, and evidence documentation.
Technical documentation and integrated practice: logs, checklists, reports, and a complete case study (safety → diagnosis → intervention → verification → report) applicable to any system.
- Introduction to Naval Food Safety: Challenges and Regulations
- Microorganisms: Types, Growth, Risk Factors in Food
- Personal Hygiene: Practices, Handwashing, Appropriate Clothing
- Cleaning and Disinfection: Products, Techniques, Frequency in Handling Areas
- Pest Control: Identification, Prevention, Eradication Methods
- Receiving and Storing Food: Temperature, FIFO, Rotation
- Refrigeration and Freezing: Principles, Equipment, Temperature Monitoring
- Preservation Techniques: Canning, Dehydration, Salting, Irradiation
- Packaging and Labeling: Materials, Mandatory Information, Traceability
- Waste management: separation, storage, final disposal
‘
- Introduction to Naval Food Preservation: Importance and Challenges
- Food Microbiology: Bacteria, Molds, Yeasts, and Their Control
- Food Spoilage: Physical, Chemical, and Biological Causes
- Receiving and Storage: Quality Control, FIFO, FEFO, Temperatures
- Preservation Techniques: Refrigeration, Freezing, Pasteurization, Sterilization
- Salting, Curing, and Smoking: Principles, Techniques, and Safety
- Dehydration and Freeze-drying: Methods, Applications, and Risks
- Packaging: Modified Atmosphere, Vacuum, Materials, and Labeling
- Hygiene and Handling: Good Practices, Cleaning, and Disinfection
- Legislation Food safety: national and international regulations, HACCP
‘
- Introduction to marine food preservation: history and evolution.
- Microorganisms: types, growth, factors influencing their development.
- Food spoilage: physical, chemical, and enzymatic causes.
- Refrigeration and freezing: principles, equipment, temperature control.
- Salting and drying: traditional and modern methods, humidity control.
- Canned goods: sterilization, pasteurization, vacuum packing.
- Food additives: types, functions, applicable legislation.
- Food hygiene and handling: good practices, cleaning and disinfection.
- Food safety: HACCP, traceability, pest control.
- Legislation and regulations: Food safety in the fishing industry.
‘
- Introduction to Food Preservation in Naval Environments: Challenges and Regulations
- Food Microbiology: Growth Factors, Common Pathogens at Sea
- Food Reception and Storage: Quality Control, FIFO/FEFO, Critical Temperatures
- Cold Preservation Techniques: Refrigeration, Freezing, Deep Freezing on Board
- Heat Preservation: Pasteurization, Sterilization, Cooking, and Canning on Board
- Food Dehydration and Concentration: Techniques and Applications at Sea
- Preservation with Additives: Antioxidants, Preservatives, Acidulants, and Their Safe Use
- Packaging and Labeling: Materials, Modified Atmosphere, Labeling, and Traceability.
Food hygiene and safety: food handling, cleaning and disinfection, HACCP.
Legislation and regulations: national and international regulations, audits and inspections.
‘
Career opportunities
- Onboard Food Preservation Technician: Responsible for the storage, handling, and quality control of food.
- Offshore Food Quality Supervisor: Responsible for verifying compliance with health and food safety regulations.
- Factory Ship Food Processing Specialist: Management of production lines, process control, and resource optimization.
- Fleet Food Purchasing and Logistics Manager: Planning, procurement, and distribution of food to vessels.
- Food Preservation Technical Advisor for Shipping Companies: Consulting, auditing, and training in food safety.
- Marine Food Preservation Technology Researcher: Development of new techniques and methods to extend the shelf life of food onboard.
- Manager of Food safety on offshore platforms: Implementation and monitoring of hygiene and food risk control programs.
Food handling and food safety trainer for maritime personnel: Delivery of courses and workshops on good hygiene and preservation practices.
“`
Admission requirements
Academic/professional profile:
Degree/Bachelor's degree in Nautical Science/Maritime Transport, Naval/Marine Engineering, or a related field; or proven professional experience in bridge/operations.
Language proficiency:
Recommended functional maritime English (SMCP) for simulations and technical materials.
5. Induction
Updated resume, copy of degree or seaman's book, ID card/passport, letter of motivation.
Technical requirements (for online):
Equipment with camera/microphone, stable connection, ≥ 24” monitor recommended for ECDIS/Radar-ARPA.
Admission process and dates
1. Online
application
(form + documents).
2. Academic review and interview
(profile/objectives/schedule compatibility).
3. Admission decision
(+ scholarship proposal if applicable).
4. Reservation of place
(deposit) and registration.
5. Induction
(access to campus, calendars, simulator guides).
Scholarships and grants
- 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.
Testimonials
During my training in food preservation at sea, I implemented a new vacuum packaging system for the caught fish, which extended its shelf life by 40% and reduced food waste by 30%, contributing significantly to the profitability of the vessel and the sustainability of the fishing.
I mastered specialized culinary techniques for in-flight service environments, including adapting menus to different dietary restrictions and optimizing resources in confined spaces. My presentation and customer service skills exceeded expectations, achieving a high level of satisfaction in realistic flight simulations.
“During training in food preservation at sea, I applied the techniques I learned to extend the shelf life of our provisions by 40%, reducing waste and ensuring the availability of fresh and nutritious food throughout the expedition, which contributed significantly to the success of the mission.”
“I implemented the techniques learned during the training on my last month-long fishing trip. Thanks to the correct application of preservation methods, we were able to minimize losses due to spoilage and maximize the quality of the product upon arrival in port, resulting in a 20% increase in profits compared to previous trips.”
Frequently asked questions
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 University + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
- Introduction to Food Preservation in Naval Environments: Challenges and Regulations
- Food Microbiology: Growth Factors, Common Pathogens at Sea
- Food Reception and Storage: Quality Control, FIFO/FEFO, Critical Temperatures
- Cold Preservation Techniques: Refrigeration, Freezing, Deep Freezing on Board
- Heat Preservation: Pasteurization, Sterilization, Cooking, and Canning on Board
- Food Dehydration and Concentration: Techniques and Applications at Sea
- Preservation with Additives: Antioxidants, Preservatives, Acidulants, and Their Safe Use
- Packaging and Labeling: Materials, Modified Atmosphere, Labeling, and Traceability.
Food hygiene and safety: food handling, cleaning and disinfection, HACCP.
Legislation and regulations: national and international regulations, audits and inspections.
‘
Request information
- Complete the Application Form
- Attach your CV/Qualifications (if you have them to hand).
- Indicate your preferred cohort (January/May/September) and whether you want the hybrid option with simulator sessions.
Teachers
Eng. Tomás Riera
Full Professor
Eng. Tomás Riera
Full Professor
Naval engineer specializing in the selection, integration, and optimization of propulsion systems for yachts, high-speed craft, and service vessels.
Eng. Sofía Marquina
Full Professor
Eng. Sofía Marquina
Full Professor
Materials engineer specializing in marine composites and corrosion protection systems for ships, yachts, and port structures.
Eng. Javier Bañuls
Full Professor
Eng. Javier Bañuls
Full Professor
Naval electrical engineer with over fifteen years of experience in the design, integration, and operation of power and automation systems.
Dr. Nuria Llobregat
Full Professor
Dr. Nuria Llobregat
Full Professor
Specialist in meteorological and operational decision-making for coastal and offshore navigation, integrating wind, wave, and current models.
Dr. Pau Ferrer
Full Professor
Dr. Pau Ferrer
Full Professor
Naval engineer with a PhD in applied hydrodynamics and over a decade of experience designing high-performance hulls and marine structures.
Cap. Javier Abaroa (MCA)
Full Professor
Cap. Javier Abaroa (MCA)
Full Professor
MCA-certified captain with command of ocean-going vessels, specializing in advanced maneuvering, navigation management, and bridge safety.