Master’s Degree in Nutrition and Maritime Food Sustainability
Why this master’s programme?
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.
- Modality: Online
- Level: Masters
- Hours: 1600 H
- Start date:
Availability: 1 in stock
Who is it aimed at?
- 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, ensuring its nutritional quality.
- Purchasing and logistics managers in maritime catering companies and cruise lines aiming to optimize the food offering with sustainability and health criteria.
- Researchers and academics wanting to delve deeper into the impact of seafood on human health and the environment environment.
Flexibility and practical approach:
Online methodology with real-world case studies, food sustainability projects, and networking with experts in the maritime and nutritional sectors.
Objectives and skills
Develop and implement sustainable nutritional strategies to optimize the use of marine food resources:
“Design aquaculture feeding plans based on underutilized marine ingredients and industry waste, minimizing dependence on fishmeal and fish oil.”
Evaluate and communicate the environmental and nutritional impact of maritime food industry practices:
Analyze product life cycles, calculate carbon/water footprints, and communicate results to stakeholders clearly and concisely.
Design and innovate marine food products that contribute to a healthy and sustainable diet:
“Optimizing formulations and processes, using sustainable marine-based ingredients, to improve the nutritional profile and shelf life of products, while minimizing environmental impact.”
Leading research and development projects in the field of nutrition and marine food sustainability:
“To define objectives, manage resources, and coordinate multidisciplinary teams to generate innovations that improve human nutrition and the sustainability of marine food production.”
Advising companies and institutions on the adoption of sustainable and nutritionally optimized maritime food practices:
“Evaluate the fisheries supply chain, promoting sustainability certifications and minimizing food waste.”
To train professionals capable of addressing the challenges of seafood from a nutritional and comprehensive sustainability perspective:
Design balanced and sustainable diets, considering the environmental impact of fishing and aquaculture.
Study plan – Modules
- Fundamentals of marine food resource assessment: biomass analysis, reproduction rates, and life cycles of key marine species
- In situ sampling and monitoring methodologies: advanced techniques for capturing, identifying, and quantifying aquatic populations
- Nutritional indicators in marine resources: profiles of macronutrients, micronutrients, and bioactive compounds essential for human health
- Impact of climate change on the availability and nutritional quality of marine resources: ecosystem disturbances and species adaptation
- Assessment of sustainable potential: fish stock modeling, maximum extraction limits, and responsible fishing practices
- Integrated management of marine resources for food security: national and international regulatory frameworks and conservation policies
- Design and implementation of fisheries management plans based on ecosystem and public nutrition criteria
- Innovative technologies for traceability and nutritional quality control in fishery and aquaculture products
- Development of strategies for adding value to alternative resources and marine by-products to improve sustainability and nutritional value
- Cost-benefit analysis tools and assessment of the socioeconomic impact of sustainable management in coastal communities
- Interdisciplinary integration: nutrition, marine ecology, and economics for the formulation of sustainable marine food policies
- Case studies and impact studies: critical analysis of successful management programs and lessons learned in different global contexts
- Fundamentals of Sustainable Aquaculture: Ecological Principles, Biogeochemical Cycles, and Integrated Environmental Management
- Biotechnological Innovations Applied to Marine Feed: Development of Probiotics, Precursors, and Biostimulants for Improved Nutritional Performance
- Optimization of Protein Sources: Evaluation and Substitution of Fishmeal and Fish Oil with Alternative Ingredients of Marine and Microbial Origin
- Advanced Production Technologies: Recirculating Aquaculture Systems (RAS), Aquaponics, and Offshore Production to Maximize Efficiency and Sustainability
- Integration of Smart Sensors and IoT Systems for Real-Time Monitoring of Nutritional and Environmental Parameters in Marine Farms
- Computational Models and Predictive Simulation for the Design of Customized Diets Adapted to Specific Species and Conditions
- Blue Bioeconomy and Circularity: Strategies for the Comprehensive Use of Byproducts
- International standards and certifications on sustainability and traceability in aquaculture production for human consumption
- Ecosystem impact assessment and life cycle assessment (LCA) for data-driven decision-making based on scientific and environmental information
- Case studies and applied projects: success in implementing disruptive technologies for nutraceutical and sustainable aquaculture
Aquaculture, waste minimization, and energy recovery
- Fundamentals of Sustainability in Marine Aquaculture Systems: Ecological, Economic, and Social Aspects
- Analysis and Evaluation of Fisheries and Aquaculture Resources: Quantitative and Qualitative Methodologies Applied to Marine Ecosystems
- Integrated Management Models for Marine Food Resources: Adaptive Planning and Ecosystem-Based Management (EBM)
- Technological Innovations for Optimizing Sustainable Aquaculture Production: Sensors, Automation, and Biotechnology
- Strategies for Reducing Environmental Impact: Eutrophication Mitigation, Waste Management, and Biodiversity Conservation
- Evaluation of the Nutritional Quality of Marine Biomass: Proximate Analysis, Fatty Acid Profile, and Essential Micronutrients
- Design and Implementation of Efficient and Sustainable Feeding Plans in Aquaculture: Formulation, Digestibility, and Use of Alternative Ingredients
- Certification Systems and Regulatory Compliance: International Standards and Eco-labels for aquaculture products
Real-time monitoring and control using sensor networks and digital platforms: Big Data, IoT, and predictive modeling techniques
Economic and social evaluation of sustainable aquaculture projects: cost-benefit analysis, community impact, and public policies
- Fundamental principles of marine nutrition: metabolism, energy requirements, and essential macronutrients for aquatic species
- Alternative sources of ingredients for marine feed: evaluation of algae, fishery by-products, aquatic insects, and microbial proteins
- Advanced techniques for formulating balanced diets: computational modeling, digestibility, and nutrient bioavailability
- Optimizing the nutritional balance for different marine species: fish, crustaceans, and mollusks of high commercial value
- Environmental impact of ingredients and formulations: life cycle analysis and carbon footprint assessment in feed production
- Methodologies for reducing emissions and waste in diet formulation: strategies for including additives and bioactive extracts
- Critical assessment of sustainability in maritime supply chains: certifications, traceability, and responsible trade
- International standards and regulations on marine feed ingredients and composition: compliance and nutritional audits
- Application of ‘omics’ tools in formulation improvement: nutrigenomics, metabolomics, and their impact on aquatic health
- Case studies and practical examples: innovative formulations with a sustainable approach and analysis of production and environmental results
- Fundamentals and theories of predictive models applied to aquaculture systems: identification of key variables and eco-nutritional parameters
- 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 optimizing productive performance and minimizing environmental impact
- Analysis of sustainability indicators: evaluation of biochemical, social, and economic parameters integrated into aquaculture systems
- Integration of satellite data, in-situ sensors, and oceanographic databases for the continuous improvement of Predictive models
- Evaluation of the nutritional impact through biomass composition analysis and essential nutrients in marine aquaculture
- Study of the interaction between environmental factors (temperature, salinity, water quality) and their influence on productivity and nutritional quality
- Tools for decision-making based on predictive models: adaptive management and policies for aquaculture sustainability
- Conceptual framework of marine food sustainability: definitions, paradigms, and global challenges
- Technological innovation applied to sustainable aquaculture: IoT sensors, automation, and intelligent systems for real-time monitoring
- Advanced strategies for marine resource assessment: integrated molecular biology methods, satellite remote sensing, and ecosystem modeling
- Comprehensive optimization of marine production chains: life cycle assessment (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 reducing post-harvest losses and valorizing marine by-products through a circular bioeconomy
- Design and application of international certifications and standards for sustainable marine products: MSC, ASC, and blockchain for traceability
- Collaborative governance models: integrating fishing communities, government entities, and industries in strategic decision-making
- Impact of public policies and environmental regulations on technological innovation and sustainable management of marine food resources
- Case studies and critical analyses of technological innovation and sustainability projects implemented in different maritime regions
- Conceptual and Regulatory Framework: Advanced analysis of international, regional, and local frameworks that regulate the sustainable exploitation of marine resources, including FAO and OSPAR agreements, and direct impacts on marine biodiversity
- Comprehensive Marine Biomass Assessment: Quantitative techniques for population estimation, using statistical modeling, satellite remote sensing, and acoustic methods, emphasizing accuracy and error reduction
- Multi-Species Ecosystem Models: Development and application of dynamic models for predicting environmental impact and population response to different sustainable fishing strategies
- Optimization Tools Applied to Marine Food Resources: Advanced mathematical algorithms (linear programming, heuristics, and metaheuristics) for maximizing yield and minimizing ecological impact
- Life Cycle Assessment (LCA) and Footprint Methodologies
Ecological aspects of fishery 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 their seasonal and geographical variability.
Technological innovations in sustainable harvesting and processing: selective systems, reduction of discards, improvement of the cold chain, and preservation of nutritional quality.
Adaptive management and real-time monitoring: integration of IoT sensors, geographic information systems (GIS), and Big Data analytics for real-time decision-making focused on resource sustainability.
Public policies and socioeconomic strategies for the sustainable development of the maritime sector: case studies and design of action plans to promote a responsible blue economy.
Preparation of technical reports and sustainable management plans: structure, key indicators, and presentation for stakeholders, regulatory bodies, and communities. coastal
- Fundamentals and principles of food sustainability in marine ecosystems: concepts, challenges, and global trends
- Design of integrated systems: functional architecture for managing the life cycle of marine products from harvest to distribution
- Nutritional assessment of marine resources: advanced methodologies for macro- and micronutrient analysis in commercial species
- Sustainable production and exploitation models: integrated aquaculture techniques and multi-trophic systems for resource optimization
- Environmental monitoring and georeferencing technologies: IoT sensors, GIS, and big data applied to traceability and quality control
- Management of the marine food supply chain: logistics planning, loss reduction, and food safety assurance
- International regulations and certifications: analysis of MARPOL, CITES, and food sustainability standards in the sector marine
- 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 applied project design: development of strategic plans for sustainable and nutritional management in different marine ecosystem contexts
- Fundamentals of Technological Innovation Applied to the 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 Sensors and Intelligent Systems in the Real-Time Monitoring and Tracking of Marine Ecosystems
- Big Data and Predictive Modeling: Advanced Analysis for Optimizing the Capture and Conservation of Fishery Resources
- Circular Economy Strategies and Valorization of By-products in the Marine Food Chain to Reduce Waste and Improve Efficiency
- Sustainable Marine Agriculture Tools: Precision Aquaculture, Recirculating Aquaculture Systems, and Integrated Management of Marine Population Health
- International Policies and Regulatory Frameworks that Drive Technological Innovation in Marine Food Sustainability
- Blockchain and digital traceability: ensuring transparency and guaranteeing origin in seafood products
- Development and application of renewable energies and clean technologies to reduce the environmental footprint in marine food production
- Global success stories in the implementation of integrated strategies for sustainable management and technological innovation in the fisheries and aquaculture sectors
- Conceptual framework and theoretical foundations for the design of comprehensive models for sustainable management in marine food chains
- Critical analysis of marine production systems: capture, aquaculture, processing, and distribution with a focus on sustainability
- Instruments and methodologies for environmental impact assessment applied to marine 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 marine food management
- Design and computational modeling of sustainable supply chains: logistics optimization, traceability, and waste reduction
- Metrics and tools for evaluating sustainability indicators in marine food production and consumption
- Strategies for integrating regenerative practices in marine farming and responsible fisheries
- Participatory methodologies for engaging key stakeholders: communities, fishers, and 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
Career prospects
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- Seafood Nutritionist: Designing diets and menus that prioritize the sustainability of marine resources.
- Marine Food Sustainability Consultant: Advising companies in the fishing and aquaculture sector on the adoption of sustainable practices.
- Sustainable Food Project Manager in the Marine Sector: Planning and implementing initiatives that promote the responsible production and consumption of seafood.
- Researcher in Marine Nutrition and Food Sustainability: Developing scientific studies on the nutritional and environmental impact of seafood.
- Educator in Marine Nutrition and Food Sustainability: Disseminating knowledge about the importance of a healthy and sustainable diet based on seafood.
- Quality and Food Safety Manager in Maritime Sector Companies: Implementing management systems that guarantee the quality and safety of Seafood.
- Technical Specialist in the Development of Innovative Food Products from Sustainable Marine Resources: Creation of new food products that utilize marine resources responsibly.
- Marine Food Sustainability Auditor: Evaluation of compliance with sustainability regulations and standards in companies within the fishing and aquaculture sector.
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Entry requirements
Academic/professional profile:
Bachelor’s degree in Nautical Science/Maritime Transport, Naval/Marine Engineering or a related qualification; or proven professional experience on the bridge/in operations.
Language proficiency:
Functional Maritime English (SMCP) recommended for simulations and technical materials.
Documentation:
Updated CV, copy of qualification or seaman’s book, national ID/passport, motivation letter.
Technical requirements (for online):
Device with camera/microphone, stable internet connection, monitor ≥ 24” recommended for ECDIS/Radar-ARPA.
Admissions process and dates
Online
application
(form + documents).
Academic review and interview
Admissions decision
Admissions decision
(+ scholarship offer if applicable).
Place reservation
(deposit) and enrolment.
Induction
(access to the virtual campus, calendars, simulator guides).
Scholarships and financial support
- 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.
Testimonials
This master’s degree provided me with the necessary tools to develop a sustainable aquaculture project that optimizes the nutrition of marine species while minimizing environmental impact. Thanks to the knowledge I gained, I obtained a grant to research the viability of new food sources for the industry, contributing to food security and the conservation of ocean ecosystems.
“After completing the Master’s in Gastronomy & Maritime Hospitality, I landed my dream job as Executive Chef on a luxury cruise ship. I applied my acquired knowledge of international sourcing, multicultural team management, and specialized haute cuisine, optimizing operating costs by 15% and increasing customer satisfaction by 20% according to post-cruise surveys. The training provided me with the necessary tools to thrive in this demanding and competitive environment.”
This master’s program provided me with the necessary tools to lead a sustainable aquaculture project, optimizing marine species nutrition and minimizing environmental impact. Thanks to the knowledge I gained, we increased production by 15% and reduced feed consumption by 10%, demonstrating the economic and ecological viability of a sustainable approach in the industry.
This master’s program provided me with the necessary tools to lead a sustainable aquaculture project, optimizing the nutrition of farmed species and minimizing environmental impact. Thanks to the knowledge I gained, I was able to increase productivity by 15% and reduce feed usage by 10%, demonstrating the economic and ecological viability of responsible aquaculture.
Frequently asked questions
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 University + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
- Conceptual framework and theoretical foundations for the design of comprehensive models for sustainable management in marine food chains
- Critical analysis of marine production systems: capture, aquaculture, processing, and distribution with a focus on sustainability
- Instruments and methodologies for environmental impact assessment applied to marine 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 marine food management
- Design and computational modeling of sustainable supply chains: logistics optimization, traceability, and waste reduction
- Metrics and tools for evaluating sustainability indicators in marine food production and consumption
- Strategies for integrating regenerative practices in marine farming and responsible fisheries
- Participatory methodologies for engaging key stakeholders: communities, fishers, and 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
Request information
Complete the Application Form.
Attach your CV/degree certificate (if you have it to hand).
Indicate your preferred cohort (January/May/September) and whether you would like the hybrid option with simulator sessions.
An academic advisor will contact you within 24–48 hours to guide you through the admission process, scholarships, and compatibility with your professional schedule.
Faculty
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.