Dr. Marina AlcoverAcademic director focused on measurable results and operational excellence in maritime education. Integrates IMO/STCW regulations and ISO 21001/9001 f
Masters · 1600 h · 11 modules
Master's in Nutrition and Maritime Food Sustainability
Prepares you to lead the transformation towards healthier and more ocean-friendly food. Learn to design optimized diets, considering the specific needs of marine life and resource availability. Master the techniques of…
Duration1600 h
FormatOnline
Starts28 December
Places20 / 20
Prior knowledge
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Programme overview
What is the Master’s in Nutrition and Maritime Food Sustainability?
The Master's in Marine Nutrition and Food Sustainability
Prepares you to lead the transformation towards healthier and more ocean-friendly food. Learn to design optimized diets, considering the specific needs of marine life and resource availability. Master the techniques of sustainable preservation and processing of seafood, minimizing environmental impact and guaranteeing nutritional quality. Delve into food legislation and fisheries regulations to ensure responsible and transparent practices throughout the supply chain.
Differentiating Advantages
- Comprehensive Approach: from sustainable production and fishing to the consumer's plate.
- Hands-on Experience: real-world projects in collaboration with companies in the maritime-food sector.
- Global Perspective: analysis of international trends in nutrition and sustainability.
- Professional Networking: access to a network of experts and industry leaders.
- Skills Development: tools for communication, project management, and innovation.
Programme type
Master's Degree
Study mode
Online
Duration
1,600 hours
Modules
11
Programme highlights
- Advanced Aquaculture Nutrition: Optimize diets and improve the health of farmed marine species.
- Fisheries Sustainability: Learn to manage marine resources responsibly and ecologically.
- Marine Food Regulation: Master current legislation and regulations in the industry.
- Seafood Innovation: Develop new foods and processes for an evolving market.
- Environmental Impact of Marine Food: Evaluate and minimize the impact on marine ecosystems.
- Boost your career in the **blue economy** with a focus on **nutrition, sustainability, and management** of marine resources.
Curriculum
Programme Structure
The programme is structured in 11 modules, listed below in order of study.
01
Evaluation and management of maritime food resources: nutritional and sustainable approach
- Fundamentals of maritime food resource assessment: biomass analysis, breeding rates and biological cycles of key marine species
- On-site sampling and monitoring methodologies: advanced capture, identification and quantification techniques for aquatic populations
- Nutritional indicators in marine resources: macronutrient profiles, micronutrients and bioactive compounds essential for human health
- Impact of climate change on the availability and nutritional quality of maritime resources: ecosystem disturbances and adaptation of species
- Sustainable potential assessment: Fishing stock modelling, maximum extraction limits and responsible fishing practices
- Comprehensive management of marine resources for food security: national and international regulatory frameworks and conservation policies
- Design and application of fisheries management plans based on ecosystem and public nutrition criteria
- Innovative technologies for traceability and control of nutritional quality in products derived from fisheries and aquaculture
- Development of alternative resources and marine byproducts to improve sustainability and nutritional value
- Cost-benefit analysis tools and evaluation of the socioeconomic impact of sustainable management in coastal communities
02
Innovation and Sustainable Technologies for Nutritional Optimisation in Maritime Aquaculture
- Fundamentals of sustainable aquaculture: ecological principles, biogeochemical cycles and integrated environmental management
- Biotechnological innovations applied to marine food: development of probiotics, precursors and biostimulants for the improvement of nutritional performance
- Optimisation of protein sources: evaluation and substitution of fish meals and fish oils by alternative ingredients of marine and microbial origin
- Advanced Production Technologies: Recirculating Systems (RAS), Aquaponics and Offshore Production to Maximize Efficiency and Sustainability
- Integration of intelligent sensors and IoT systems for real-time monitoring of nutritional and environmental parametres in marine farms
- Computational models and predictive simulation for the design of customised diets adapted to specific species and conditions
- Blue Bioeconomy and Circularity: Strategies for the integral use of aquaculture by-products, minimisation of waste and energy recovery
- International regulations and certifications on sustainability and traceability in aquaculture production for human consumption
- Ecosystem impact assessment and life cycle analysis (LCA) for decision-making based on scientific and environmental data
- Case studies and applied projects: Success in the implementation of disruptive technologies for nutraceutical and sustainable aquaculture
03
Integrated strategies for the evaluation, management and optimisation of food resources in maritime aquaculture
- Fundamentals of sustainability in marine aquaculture systems: ecological, economic and social aspects
- Analysis and evaluation of fishery and aquaculture resources: quantitative and qualitative methodologies applied to marine ecosystems
- Integrated maritime food resource management models: adaptive planning and ecosystem-based management (EBM)
- Technological innovations for the optimisation of sustainable aquaculture production: sensors, automation and biotechnology
- Strategies for reducing environmental impact: mitigation of eutrophication, waste management and biodiversity conservation
- Evaluation of the nutritional quality of marine biomass: Proximate analysis, profile of fatty acids and essential micronutrients
- Design and application of efficient and sustainable food plans in aquaculture: formulation, digestibility and use of alternative ingredients
- Certification and compliance systems: International standards and ecological labels for aquaculture products
- Real-time monitoring and control over digital sensor networks and platforms: Big Data, IoT and Predictive Modelling Techniques
- Economic and social evaluation of sustainable aquaculture projects: cost-benefit analysis, community impact and public policies
04
Advanced Formulation of Diets and Sea Feed: Alternative Sources, Nutritional Balance and Environmental Footprint Assessment
- Fundamental Principles of Marine Nutrition: Metabolism, Energy Requirements, and Essential Macronutrients for Aquatic Species
- Alternative sources of ingredients for marine feed: Evaluation of algae, fishing by-products, aquatic insects and microbial proteins
- Advanced Balanced Diet Formulation Techniques: Computational Modelling, Digestibility and Nutrient Bioavailability
- Optimisation of nutritional balance for different marine species: fish, crustaceans and mollusks of high commercial value
- Environmental impact of ingredients and formulations: life cycle analysis and evaluation of the carbon footprint in feed production
- Methodologies for the reduction of emissions and residues in the formulation of diets: strategies for inclusion of additives and bioactive extracts
- Critical assessment of sustainability in maritime supply chains: certifications, traceability and responsible trade
- International regulations and regulations on ingredients and composition of marine feed: compliance and nutritional audits
- Application of 'OMICS' tools in the improvement of the formulation: nutrigenomics, metabolomics and its impact on aquatic health
- Pilot Cases and Case Studies: Innovative Formulations with a Sustainable Focus and Analysis of Productive and Environmental Results
05
Predictive models and multivariate analysis for the evaluation of nutritional and environmental impact on sustainable aquaculture systems
- Fundamentals and theories of predictive models applied to aquaculture systems: Identification of key variables and eco-nutritional parametres
- Multivariate analysis: advanced statistical techniques for the joint study of nutritional and environmental variables in marine ecosystems
- Experimental design for data collection in sustainable aquaculture systems: sampling, replication and control of environmental variables
- Mathematical models and computational simulation: construction and validation of predictive models for nutritional balance and environmental footprint
- Application of machine learning and artificial intelligence algorithms for optimisation of production performance and minimisation of environmental impact
- Analysis of sustainability indicators: evaluation of biochemical, social and economic parametres integrated in aquaculture systems
- Integration of satellite data, on-site sensors and oceanographic databases for continuous improvement of predictive models
- Evaluation of nutritional impact through analysis of composition of biomass and essential nutrients in marine crops
- Study of the interaction between environmental factors (temperature, salinity, water quality) and its influence on productivity and nutritional quality
- Decision-making tools based on predictive models: adaptive management and policies for aquaculture sustainability
06
Innovation, Technologies and Sustainable Strategies for the Evaluation, Management and Optimisation of Maritime Food Resources
- Conceptual framework of maritime food sustainability: definitions, paradigms and global challenges
- Technological innovation applied to sustainable aquaculture: IoT sensors, automation and intelligent systems for real-time monitoring
- Advanced Marine Resource Assessment Strategies: Methods of Molecular Biology, Satellite Remote Sensing and Ecosystem Modelling
- Comprehensive optimisation of maritime production chains: life cycle analysis (LCA) tools and water and carbon footprint assessment
- Adaptive management and resilience in marine systems: application of artificial intelligence algorithms for responsible climate and fishing scenarios
- Emerging technologies for post-harvest loss reduction and valorization of marine by-products through circular bioeconomy
- Design and application of international certifications and standards for sustainable maritime products: MSC, ASC, and blockchain for traceability
- Collabourative Governance Models: Integration of Fishing Communities, Government Entities and Industries in Strategic Decision Making
- Impact of public policies and environmental regulations on technological innovation and sustainable management of maritime food resources
- Pilots and critical analysis of technological innovation and sustainability projects implemented in different maritime regions
07
Advanced strategies in the evaluation and sustainable optimisation of marine food resources
- Conceptual and regulatory framework: Advancing analysis of international, regional and local frameworks that regulate the sustainable exploitation of marine resources, including FAO, OSPAR, and direct agreements in marine biodiversity
- Comprehensive marine biomass evaluation: Quantitative techniques for population estimation, through statistical modelling, satellite remote sensing and acoustic methods, emphasizing precision and reduction of error
- Multispecies Ecosystem Models: Development and Application of Dynamic Models for Predicting Scenarios of Environmental Impact and Population Response to Different Sustainable Fisheries Strategies
- Optimisation tools applied to marine food resources: advanced mathematical algorithms (linear programming, heuristics and metaheuristics) for maximisation of performance and minimisation of ecological impact
- Life cycle analysis methodologies (ACV) and ecological footprint in fish and aquaculture products to quantify environmental, social and economic sustainability
- Marine nutritional biochemistry: identification and quantification of micronutrients, omega-3 fatty acids and other bioactive compounds essential for human health and its seasonal and geographical variability
- Technological innovations in capture and sustainable processing: selective systems, reduction of discards, improvement in the cold chain and conservation of nutritional quality
- Adaptive management and monitoring in real time: integration of IoT sensors, geographic information systems (GIS), and big data analysis for real-time decision-making oriented to the sustainability of resources
- Public policies and socioeconomic strategies for the sustainable development of the maritime sector: analysis of cases and design of lines of action to encourage the blue economy responsible
- Preparation of technical reports and sustainable management plans: structure, key indicators and presentation for stakeholders, regulatory bodies and coastal communities
08
Design and application of integrated systems for the sustainable and nutritional management of the food chain in marine ecosystems
- Fundamentals and principles of food sustainability in marine ecosystems: global concepts, challenges and trends
- Design of integrated systems: functional architecture for the management of the life cycle of marine products from capture to distribution
- Nutritional assessment of maritime resources: advanced methodologies for the analysis of macro and micronutrients in commercial species
- Sustainable production and exploitation models: integrated aquaculture techniques and multi-trophic systems for resource optimisation
- Environmental monitoring and geo-referencing technologies: IoT, GIS and Big Data sensors applied to traceability and quality control
- Management of the maritime food supply chain: logistics planning, loss reduction and safety assurance
- International regulations and certifications: Analysis of MARPOL, CITES, and standards of food sustainability in the marine sector
- Environmental and Social Impact Assessment: Performance Indicators, Life Cycle Assessments (LCAs) and Cost-Benefit Analysis Tools
- Implementation of information systems for integrated management: ERP software, blockchain and emerging technologies for transparency and governance
- Case studies and design of applied projects: Development of strategic plans for sustainable and nutritional management in different marine ecosystem contexts
09
Technological innovation and integrated strategies for the sustainable management of marine food resources
- Fundamentals of technological innovation applied to sustainable management of marine food resources: state of the art and global trends
- Marine biotechnology: development and application of new methods for genetic improvement and sustainable production of aquatic organisms
- Integration of intelligent sensors and systems in real-time monitoring and monitoring of marine ecosystems
- Big data and predictive modelling: advanced analysis for the optimisation of the capture and conservation of fishery resources
- Circular Economy Strategies and Valorization of By-products in the Maritime Food Chain to Reduce Waste and Improve Efficiency
- Sustainable marine agriculture tools: Precision aquaculture, recirculation systems and integrated management of health of marine populations
- International regulatory policies and frameworks driving technological innovation in maritime food sustainability
- Blockchain and digital traceability: assurance of transparency and guarantee of origin in marine products
- Development and application of renewable energies and clean technologies for the reduction of the environmental footprint in maritime food production
- Global success stories in the implementation of integrated strategies for sustainable management and technological innovation in fisheries and aquaculture sectors
10
Food safety, labelling and marketing of seafood
- Hygiene regulations for fishing products
- Biological and chemical hazards in seafood
- Anisakis and marine biotoxins
- Heavy metals and pollutants
- Traceability and labelling
- Sustainability Certifications
- Food fraud in seafood
- Nutritional value of fish
- markets and consumption
- food safety plan
11
Master’s Final Project in Nutrition and Maritime Food Sustainability
- Conceptual framework and theoretical foundations of the design of comprehensive models for sustainable management in maritime food chains
- Critical analysis of marine production systems: capture, aquaculture, processing and distribution with a focus on sustainability
- Environmental impact assessment instruments and methodologies applied to maritime resources and associated ecosystems
- Advanced application of innovative technologies in marine nutrition: biotechnology, functional foods and supplements for value chains
- International regulations and public policies relevant to sustainable maritime food management
- Computational design and modelling of sustainable supply chains: logistics optimisation, traceability and waste reduction
- Metrics and tools for evaluation of sustainability indicators in maritime food production and consumption
- Strategies for the integration of regenerative practices in marine crops and responsible fisheries
- Participatory methodologies to involve key players: communities, fishermen, industry and regulatory entities
- Development and presentation of the final project: Design of a comprehensive model for sustainable management, incorporating nutritional, technological and environmental aspects
Workload
Study Time and Workload
1600 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
Nutritionists and dietitians interested in the application of nutrition in marine environments and the sustainability of marine resources.Professionals in the fishing and aquaculture sector seeking to understand the link between food and health in the sustainable management of resources.Food engineers and marine biologists wishing to specialize in the processing and preservation of seafood, en
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
- 01Develop and implement sustainable nutritional strategies to optimize the use of marine food resources
- 02Evaluate and communicate the environmental and nutritional impact of maritime food industry practices
- 03Design and innovate marine food products that contribute to a healthy and sustainable diet
- 04Leading research and development projects in the field of nutrition and marine food sustainability
- 05Advising companies and institutions on the adoption of sustainable and nutritionally optimized maritime food practices
- 06To train professionals capable of addressing the challenges of seafood from a nutritional and comprehensive sustainability perspective
Careers
Career Opportunities
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02Seafood Nutritionist: Designing diets and menus that prioritize the sustainability of marine resources.
03Marine Food Sustainability Consultant: Advising companies in the fishing and aquaculture sector on the adoption of sustainable practices.
04Sustainable Food Project Manager in the Marine Sector: Planning and implementing initiatives that promote the responsible production and consumption of seafood.
05Researcher in Marine Nutrition and Food Sustainability: Developing scientific studies on the nutritional and environmental impact of seafood.
06Educator in Marine Nutrition and Food Sustainability: Disseminating knowledge about the importance of a healthy and sustainable diet based on seafood.
07Quality and Food Safety Manager in Maritime Sector Companies: Implementing management systems that guarantee the quality and safety of Seafood.
08Technical Specialist in the Development of Innovative Food Products from Sustainable Marine Resources: Creation of new food products that utilize marine resources responsibly.
09Marine Food Sustainability Auditor: Evaluation of compliance with sustainability regulations and standards in companies within the fishing and aquaculture sector.
Questions
Entry Requirements
Nutrition and food sustainability in the marine environment.
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.
Marine food sector or seafood sector.
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
```htmlAcademic/Professional Profile:Bachelor's/Undergraduate Degree in Nutrition, Food Science, Biology, Veterinary Medicine, Agricultural Engineering, Marine Sciences or related field; or accredited professional experience in the food or maritime sector.Language proficiency:Recommended English level B1 for understanding scientific articles and technical literature.Documentation:Updated CV, copy of degree or transcript, ID/Passport, cover letter explaining interest in nutrition and food sustainability in the maritime sector.Technical requirements (for online):Computer
Questions?
Frequently Asked Questions
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