Master’s degree1,500 h · Online · 11 modules
Master's in Marine Nutrition and Sustainable Seafood Systems
This master's prepares you to make marine food systems healthier for people and kinder to the ocean. You will assess fishery and aquaculture resources and their nutritional value, formulate aquafeeds that reduce dependence on fishmeal and fish oil, measure environmental impact with life cycle assessment and carbon and water footprints, apply predictive models and digital traceability, and manage seafood safety, labeling, certification and markets along the whole value chain, from the sea to the plate.
Duration1,500 h
ModeOnline
Start1 December
Modules11
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About the program
What is the Master's in Marine Nutrition and Sustainable Seafood Systems?
This master's follows marine food from the stock to the consumer with nutrition and sustainability as its guiding threads. You will estimate biomass with statistical, acoustic and satellite methods, build multispecies and ecosystem models, analyze macronutrients, omega-3 fatty acids, micronutrients and bioactive compounds in seafood, and design diets for fish, crustaceans and mollusks using alternative proteins, algae, insects and microbial ingredients, digestibility data and nutrigenomics. You will also apply RAS, aquaponics and multi-trophic systems, multivariate statistics and machine learning, life cycle assessment, MSC and ASC certification, blockchain traceability, and the hygiene rules, hazards such as Anisakis, biotoxins and heavy metals, and labeling and fraud controls that govern seafood on the market.
What sets this master's apart: its focus is nutrition across the whole seafood system, linking the nutritional quality of what we catch and farm with how fish themselves are fed and how seafood reaches consumers safely; it measures sustainability with quantitative tools such as stock models, LCA, footprints and predictive analytics rather than general principles; it covers governance and participation, involving fishers, communities, industry and regulators in decisions; and it ends with a Final Project in which you design an integrated model for a sustainable seafood chain with nutritional, technological and environmental dimensions.
Program typeMaster’s degree
ModeOnline
Duration1,500 hours
Modules11
Start1 December
Program highlights
- Nutrition across the seafood system: from the nutritional profile of species to aquafeeds and human diets.
- Resource assessment: biomass estimation, stock modeling, ecosystem-based management and catch limits.
- Aquafeed formulation: alternatives to fishmeal and fish oil, digestibility, bioavailability and nutrigenomics.
- Measured sustainability: life cycle assessment, carbon and water footprints, predictive models and machine learning.
- Seafood safety and markets: hazards, labeling, fraud, MSC and ASC certification and blockchain traceability.
- Final Project: an integrated model for a sustainable, nutrition-focused seafood chain.
Syllabus
Syllabus of the Master's in Marine Nutrition and Sustainable Seafood Systems
11 modules. Select a module to see its content.
Module 1
Assessing and Managing Marine Food Resources: A Nutritional and Sustainable Approach
- 1.1. Assessing marine food resources: biomass, reproduction rates and life cycles of key marine species
- 1.2. Sampling and in situ monitoring: advanced techniques to capture, identify and quantify aquatic populations
- 1.3. Nutritional indicators in marine resources: macronutrient and micronutrient profiles and bioactive compounds essential to human health
- 1.4. Climate change and the availability and nutritional quality of marine resources: ecosystem disturbance and species adaptation
- 1.5. Assessing sustainable potential: stock modeling, catch limits and responsible fishing practices
- 1.6. Integrated management of marine resources for food security: national and international frameworks and conservation policy
- 1.7. Designing and applying fishery management plans based on ecosystem and public nutrition criteria
- 1.8. Innovative technologies for traceability and nutritional quality control in fishery and aquaculture products
- 1.9. Strategies to add value to alternative resources and marine by-products for greater sustainability and nutritional value
- 1.10. Cost-benefit analysis and socioeconomic impact of sustainable management in coastal communities
At this stage
136 hestimated workload11 wkweeks at your paceModule 2
Sustainable Technologies for Nutritional Optimization in Marine Aquaculture
- 2.1. Sustainable aquaculture: ecological principles, biogeochemical cycles and integrated environmental management
- 2.2. Biotechnology in marine feeds: probiotics, precursors and biostimulants to improve nutritional performance
- 2.3. Optimizing protein sources: replacing fishmeal and fish oil with alternative marine and microbial ingredients
- 2.4. Advanced production technologies: recirculating systems (RAS), aquaponics and offshore farming
- 2.5. Smart sensors and IoT for real-time monitoring of nutritional and environmental parameters on marine farms
- 2.6. Computational models and predictive simulation to design diets tailored to species and conditions
- 2.7. Blue bioeconomy and circularity: full use of aquaculture by-products, waste reduction and energy recovery
- 2.8. International rules and certifications on sustainability and traceability in aquaculture for human consumption
- 2.9. Ecosystem impact assessment and life cycle assessment (LCA) for evidence-based decisions
- 2.10. Case studies and applied projects: disruptive technologies for nutraceutical, sustainable aquaculture
At this stage
136 hestimated workload11 wkweeks at your paceModule 3
Integrated Strategies for Sustainable Food Resources in Marine Aquaculture
- 3.1. Sustainability in marine aquaculture systems: ecological, economic and social dimensions
- 3.2. Assessing fishery and aquaculture resources: quantitative and qualitative methods for marine ecosystems
- 3.3. Integrated management models: adaptive planning and ecosystem-based management (EBM)
- 3.4. Technological innovation for sustainable aquaculture production: sensors, automation and biotechnology
- 3.5. Reducing environmental impact: mitigating eutrophication, managing waste and conserving biodiversity
- 3.6. Nutritional quality of marine biomass: proximate analysis, fatty acid profile and essential micronutrients
- 3.7. Efficient, sustainable feeding plans in aquaculture: formulation, digestibility and alternative ingredients
- 3.8. Certification schemes and compliance: international standards and ecolabels for aquaculture products
- 3.9. Real-time monitoring and control with sensor networks and digital platforms: big data, IoT and predictive modeling
- 3.10. Economic and social evaluation of sustainable aquaculture projects: cost-benefit, community impact and public policy
At this stage
136 hestimated workload11 wkweeks at your paceModule 4
Advanced Formulation of Marine Diets and Feeds
- 4.1. Principles of marine nutrition: metabolism, energy requirements and essential macronutrients for aquatic species
- 4.2. Alternative feed ingredients: algae, fishery by-products, insects and microbial proteins
- 4.3. Advanced formulation of balanced diets: computational modeling, digestibility and nutrient bioavailability
- 4.4. Optimizing nutritional balance for different species: high-value fish, crustaceans and mollusks
- 4.5. Environmental impact of ingredients and formulations: life cycle assessment and carbon footprint of feed production
- 4.6. Reducing emissions and waste in diet formulation: additives and bioactive extracts
- 4.7. Critical assessment of sustainability in marine supply chains: certifications, traceability and responsible trade
- 4.8. International rules on feed ingredients and composition: compliance and nutritional audits
- 4.9. Omics tools to improve formulation: nutrigenomics, metabolomics and their impact on aquatic health
- 4.10. Case studies: innovative, sustainable formulations and their production and environmental results
At this stage
136 hestimated workload11 wkweeks at your paceModule 5
Predictive Models and Multivariate Analysis of Nutritional and Environmental Impact
- 5.1. Predictive models applied to aquaculture systems: key variables and eco-nutritional parameters
- 5.2. Multivariate analysis: advanced statistics to study nutritional and environmental variables together
- 5.3. Experimental design for data collection in sustainable aquaculture: sampling, replication and control of environmental variables
- 5.4. Mathematical models and computer simulation: building and validating models for nutritional balance and environmental footprint
- 5.5. Machine learning and artificial intelligence to optimize productivity and minimize environmental impact
- 5.6. Sustainability indicators: integrated biochemical, social and economic parameters in aquaculture systems
- 5.7. Integrating satellite data, in situ sensors and ocean databases to improve predictive models
- 5.8. Assessing nutritional impact through biomass composition and essential nutrients in marine crops
- 5.9. How temperature, salinity and water quality affect productivity and nutritional quality
- 5.10. Decision tools based on predictive models: adaptive management and policies for sustainable aquaculture
At this stage
136 hestimated workload11 wkweeks at your paceModule 6
Innovation and Technology for Integrated Management of Marine Food Resources
- 6.1. Conceptual framework of marine food sustainability: definitions, paradigms and global challenges
- 6.2. Technological innovation in sustainable aquaculture: IoT sensors, automation and smart real-time monitoring
- 6.3. Advanced resource assessment: molecular biology, satellite remote sensing and integrated ecosystem modeling
- 6.4. Optimizing marine production chains: life cycle assessment (LCA) and water and carbon footprints
- 6.5. Adaptive management and resilience: artificial intelligence for climate scenarios and responsible fishing
- 6.6. Emerging technologies to reduce post-harvest losses and add value to marine by-products through the circular bioeconomy
- 6.7. International certifications and standards for sustainable seafood: MSC, ASC and blockchain traceability
- 6.8. Collaborative governance: involving fishing communities, government bodies and industry in strategic decisions
- 6.9. How public policy and environmental regulation shape innovation and sustainable resource management
- 6.10. Case studies: critical analysis of innovation and sustainability projects in different maritime regions
At this stage
136 hestimated workload11 wkweeks at your paceModule 7
Stock Assessment, Optimization and Nutritional Biochemistry of Seafood
- 7.1. Conceptual and regulatory framework: international, regional and local rules on sustainable use of marine resources, including FAO and OSPAR agreements and marine biodiversity protection
- 7.2. Comprehensive biomass assessment: statistical modeling, satellite remote sensing and acoustic methods to estimate populations accurately
- 7.3. Multispecies ecosystem models: dynamic models to forecast environmental impact and population responses to different fishing strategies
- 7.4. Optimization tools for marine food resources: linear programming, heuristics and metaheuristics to maximize yield and minimize ecological impact
- 7.5. Life cycle assessment and ecological footprint of fishery and aquaculture products across environmental, social and economic dimensions
- 7.6. Marine nutritional biochemistry: micronutrients, omega-3 fatty acids and other bioactive compounds and their seasonal and geographic variation
- 7.7. Innovation in sustainable catching and processing: selective gear, discard reduction, better cold chains and preserved nutritional quality
- 7.8. Adaptive management and real-time monitoring: IoT sensors, GIS and big data for sustainability decisions
- 7.9. Public policy and socioeconomic strategies for a sustainable maritime sector: cases and action plans for a responsible blue economy
- 7.10. Writing technical reports and sustainable management plans: structure, key indicators and presentation to stakeholders, regulators and coastal communities
At this stage
136 hestimated workload11 wkweeks at your paceModule 8
Integrated Systems for a Sustainable, Nutritious Seafood Chain
- 8.1. Food sustainability in marine ecosystems: concepts, challenges and global trends
- 8.2. Designing integrated systems: functional architecture to manage the life cycle of seafood from catch to distribution
- 8.3. Nutritional assessment of marine resources: advanced methods to analyze macro and micronutrients in commercial species
- 8.4. Sustainable production models: integrated aquaculture and multi-trophic systems to optimize resources
- 8.5. Environmental monitoring and georeferencing: IoT sensors, GIS and big data for traceability and quality control
- 8.6. Managing the seafood supply chain: logistics planning, loss reduction and food safety assurance
- 8.7. International rules and certifications: MARPOL, CITES and food sustainability standards in the marine sector
- 8.8. Environmental and social impact assessment: performance indicators, life cycle assessment and cost-benefit tools
- 8.9. Information systems for integrated management: ERP software, blockchain and emerging technologies for transparency
- 8.10. Case studies and applied project design: strategic plans for sustainable, nutrition-focused management in different marine ecosystems
At this stage
136 hestimated workload11 wkweeks at your paceModule 9
Technological Innovation and Integrated Strategies for Sustainable Seafood
- 9.1. Technological innovation in sustainable marine food management: state of the art and global trends
- 9.2. Marine biotechnology: new methods for genetic improvement and sustainable production of aquatic organisms
- 9.3. Sensors and smart systems for real-time monitoring of marine ecosystems
- 9.4. Big data and predictive modeling to optimize catches and conserve fishery resources
- 9.5. Circular economy and by-product valorization in the seafood chain to reduce waste and improve efficiency
- 9.6. Tools for sustainable mariculture: precision aquaculture, recirculating systems and integrated health management of farmed stocks
- 9.7. International policies and regulatory frameworks driving innovation in marine food sustainability
- 9.8. Blockchain and digital traceability: transparency and guaranteed origin for seafood
- 9.9. Renewable energy and clean technologies to reduce the environmental footprint of seafood production
- 9.10. Global success stories in integrated sustainability and innovation strategies in fisheries and aquaculture
At this stage
136 hestimated workload11 wkweeks at your paceModule 10
Food Safety, Labeling and Marketing of Seafood
- 10.1. Hygiene rules for fishery products
- 10.2. Biological and chemical hazards in seafood
- 10.3. Anisakis and marine biotoxins
- 10.4. Heavy metals and contaminants
- 10.5. Traceability and labeling
- 10.6. Sustainability certifications
- 10.7. Seafood fraud
- 10.8. The nutritional value of fish
- 10.9. Markets and consumption
- 10.10. Food safety plan
At this stage
136 hestimated workload11 wkweeks at your paceModule 11
Final Project
- 11.1. Conceptual framework and theory for designing integrated models of sustainable seafood chain management
- 11.2. Critical analysis of marine production systems: fishing, aquaculture, processing and distribution from a sustainability perspective
- 11.3. Environmental impact assessment methods for marine resources and associated ecosystems
- 11.4. Advanced use of innovative technologies in marine nutrition: biotechnology, functional foods and supplements along the value chain
- 11.5. International rules and public policy relevant to sustainable marine food management
- 11.6. Designing and modeling sustainable supply chains: logistics optimization, traceability and waste reduction
- 11.7. Metrics and tools to assess sustainability indicators in seafood production and consumption
- 11.8. Strategies to integrate regenerative practices in marine farming and responsible fisheries
- 11.9. Participatory methods to involve communities, fishers, industry and regulators
- 11.10. Developing and presenting the Final Project: an integrated model for sustainable management with nutritional, technological and environmental dimensions
At this stage
136 hestimated workload11 wkweeks at your pacePlan your pace
Duration and format of the Master's in Marine Nutrition and Sustainable Seafood Systems
It is 1,500 hours. Tell us how many you can study each week and we will tell you when you will really finish.
4 h30 h
With 12 h per week
29
months to finish
125 weeks
weeks in total
This is the pace at which most students finish. It fits well with the installment plan.
Faculty
Academic leadership and faculty
The Navalis teaching team: working professionals who teach and supervise the programs.
Dr. Marina AlcoverAcademic Director and Head of Quality Assurance
Eng. Diego CifuentesSenior Lecturer in Naval Welding and Non-Destructive Testing; Head of QA/QC for Welded Joints
Capt. Javier Abaroa (MCA)Senior Lecturer in Ship Handling, Electronic Navigation (ECDIS/Radar/ARPA) and GMDSS; STCW Compliance and Bridge Resource Management Coordinator
Dr. Pau FerrerSenior Lecturer in Naval Architecture and Simulation; Director of the Hydrodynamics and CFD Laboratory
Dr. Nuria LlobregatSenior Lecturer in Marine Meteorology, SAR and Operational Safety; Navigation Risk Management Coordinator
Eng. Javier BañulsSenior Lecturer in Electrical Engineering, Automation and ETO Engineering; Electronic Integration and Engine Alarms Coordinator
Eng. Sofía MarquinaSenior Lecturer in Materials, Composites and Corrosion Protection; Coordinator of the Advanced Paints and Coatings Line
Eng. Tomás RieraSenior Lecturer in Propulsion, Alternative Energy and Hybrid Systems; Energy Performance and Vibration CoordinatorObjectives
Objectives of the Master's in Marine Nutrition and Sustainable Seafood Systems
01Develop and implement sustainable nutritional strategies for marine food resources, designing aquaculture feeding plans based on underused marine ingredients and industry by-products that reduce dependence on fishmeal and fish oil.
02Evaluate and communicate the environmental and nutritional impact of marine food industry practices, analyzing product life cycles, calculating carbon and water footprints and presenting results clearly to stakeholders.
03Design innovative marine food products that support a healthy, sustainable diet, optimizing formulations and processes with sustainable marine ingredients to improve nutritional profile and shelf life.
04Lead research and development projects in marine nutrition and food sustainability, defining objectives, managing resources and coordinating multidisciplinary teams.
05Advise companies and institutions on sustainable, nutritionally optimized marine food practices, assessing the seafood supply chain, promoting sustainability certification and reducing food waste.
06Design balanced, sustainable diets that take into account the environmental impact of fishing and aquaculture.
Careers
Career opportunities after the Master's in Marine Nutrition and Sustainable Seafood Systems
Frequently asked questions
Questions about the Master's in Marine Nutrition and Sustainable Seafood Systems
Nutrition and food sustainability in the marine sector: how seafood is assessed, produced, fed, processed, certified and consumed in ways that protect both human health and marine ecosystems.
Aquaculture is one part of it. The program follows nutrition across the whole seafood chain, from wild stock assessment and aquafeed formulation to seafood safety, labeling, markets and the design of balanced diets for consumers.
Stock and ecosystem models, life cycle assessment, carbon and water footprints, multivariate statistics, predictive models and machine learning, together with certification schemes such as MSC and ASC and blockchain traceability.
Yes. Module 10 covers hygiene rules for fishery products, biological and chemical hazards, Anisakis and marine biotoxins, heavy metals and contaminants, traceability and labeling, seafood fraud and the preparation of a food safety plan.
No. It is a specialist program of Navalis Institute; where dietetics or nutrition is a regulated profession, registration depends on the qualifications recognized by the competent authority in each country.
You design an integrated model for managing a sustainable seafood chain, analyzing production systems, environmental impact, nutritional technologies, regulations, supply chain design, indicators, regenerative practices and stakeholder participation.
It is taught online with real cases and sustainability projects and comprises 1500 hours of study across 11 modules of about 136 hours each, ending with the Final Project.
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Online admission
Admission process
No waiting for a call back. If your documents are in order, you can enroll in the same session.
Entry requirements
- Profile: aimed at nutritionists and dietitians, fishing and aquaculture professionals, food engineers and marine biologists, purchasing and logistics managers at maritime catering and cruise companies, and researchers interested in the impact of seafood on human health and the environment; a degree in nutrition, food science, biology, veterinary science, agricultural engineering or marine science, or proven experience in the food or maritime sector, is recommended.
- Language: sufficient command of English to follow the classes and the technical documentation.
- Technical resources: a computer with a stable internet connection, camera and microphone to access the virtual campus and join online classes, and a spreadsheet or statistics package for data exercises.
- Admission: online application, review of your profile and a short interview with the academic team.
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