Master’s degree1,500 h · Online · 11 modules

Master's in Seafood Safety and Fisheries Traceability

This master's offers complete, up-to-date training in a sector that is key to public health and the global economy. You will learn to implement and manage quality and hygiene control systems along the whole seafood value chain, from catch to consumer, and gain a thorough grounding in current regulations, the latest traceability technologies and the tools that guarantee the authenticity and safety of fish and shellfish.

Duration1,500 h
ModeOnline
Start1 December
Modules11
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About the program

What is the Master's in Seafood Safety and Fisheries Traceability?

This master's offers complete, up-to-date training in a sector that is key to public health and the global economy. You will study seafood quality and spoilage, biological and chemical hazards, the design of HACCP plans and prerequisite programs, GS1-based traceability systems and digital tools such as blockchain and IoT, the cold chain and advanced packaging, international regulation, audits and recall management, preparing you to lead food safety in fishing companies, public bodies and research centers.

What sets this master's apart: a practical approach built on real cases and audit simulations; a seafood-specific view of hazards, from Anisakis and histamine to marine biotoxins and heavy metals; cutting-edge traceability with GS1, EPCIS, blockchain, RFID and IoT; a complete map of EU and US regulation and GFSI standards; and a Final Project in which you design a master food safety and traceability plan for a real type of seafood business.

Program typeMaster’s degree
ModeOnline
Duration1,500 hours
Modules11
Start1 December

Program highlights

  • Practical approach: real cases and simulated audits throughout the program.
  • Seafood-specific hazards: Anisakis, histamine, marine biotoxins, heavy metals and contaminants.
  • HACCP in depth: prerequisites, critical control points, verification and documentation.
  • Cutting-edge traceability: GS1 standards, EPCIS, blockchain, RFID and IoT sensors.
  • Regulation and standards: EU Hygiene Package, US FDA Seafood HACCP, IFS, BRCGS, MSC and ASC.
  • Final Project: a master food safety and traceability plan for a seafood business.
Syllabus

Syllabus of the Master's in Seafood Safety and Fisheries Traceability

11 modules. Select a module to see its content.

Module 1

Seafood Quality, Physicochemical Composition and Spoilage

  • 1.1. Nutritional and chemical composition of fish: proteins, unsaturated lipids (omega-3), minerals and vitamins
  • 1.2. Fish and shellfish muscle: tissue structure, glycogen and post-mortem metabolic changes
  • 1.3. Biochemistry of spoilage: rigor mortis, ATP breakdown and formation of volatile bases
  • 1.4. Sensory freshness assessment: Quality Index Method (QIM) and common organoleptic scales
  • 1.5. Chemical freshness determination: total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and histamine
  • 1.6. Physical freshness indicators: electrical resistance, muscle pH and connective tissue firmness
  • 1.7. Native and contaminating microflora in fish, bivalve molluscs and crustaceans
  • 1.8. Biochemical features of cephalopods, gastropods and bivalves during storage
  • 1.9. Intrinsic and extrinsic factors that speed up quality loss on board and at the fish market
  • 1.10. Representative sampling techniques for rapid quality assessment when receiving raw material
At this stage
136 hestimated workload
11 wkweeks at your pace
Module 2

Biological Hazards: Microbiology, Parasitology and Marine Biotoxins

  • 2.1. Bacterial pathogens linked to seafood: Vibrio vulnificus, Vibrio parahaemolyticus and Listeria monocytogenes
  • 2.2. Spore-forming microorganisms and poisoning in processed fish: Clostridium botulinum type E and its control
  • 2.3. Controlling the risk of Anisakis simplex and other nematodes: biology, epidemiology and legal heat and freezing treatments
  • 2.4. Cestodes and trematodes in freshwater and farmed fish: Diphyllobothrium and emerging risks
  • 2.5. Marine virology and safety in bivalve molluscs: norovirus and hepatitis A virus (HAV)
  • 2.6. Marine biotoxins from microalgae: paralytic (PSP), diarrhetic (DSP) and amnesic (ASP) shellfish toxins
  • 2.7. Lipophilic toxins, ciguatoxin (CFP), tetrodotoxin and azaspiracids: monitoring harvesting areas and managing alerts
  • 2.8. Biogenic amine (histamine) formation in scombrids and clupeids: biosynthetic pathways, decarboxylase-positive bacteria and temperature control
  • 2.9. Microbiological decontamination and depuration of live bivalve molluscs
  • 2.10. Laboratory methods: real-time PCR, ELISA and chromatography (HPLC/MS) to detect toxins and pathogens
At this stage
136 hestimated workload
11 wkweeks at your pace
Module 3

Chemical Hazards, Environmental Contaminants and Food Additives

  • 3.1. Bioaccumulation and biomagnification of heavy metals in the marine food web: mercury, methylmercury, cadmium, lead and arsenic
  • 3.2. Persistent organic pollutants (POPs): dioxins, furans and polychlorinated biphenyls (PCBs) in oily fish
  • 3.3. Plastics, microplastics and nanoplastics at sea: transfer of chemical additives to edible flesh
  • 3.4. Veterinary drug residues in aquaculture: antibiotics, antiparasitics, antifungals and maximum residue limits (MRLs)
  • 3.5. Polycyclic aromatic hydrocarbons (PAHs) from spills or industrial smoking
  • 3.6. Additives in cephalopods and crustaceans: sulphites (preventing melanosis), polyphosphates (water retention) and pH regulators
  • 3.7. Safety criteria for synthetic and natural antioxidants in feeds and processed fish
  • 3.8. Fraud through illegal added water and carbon monoxide (CO) treatment to fix the color of tuna
  • 3.9. Allergen risk assessment in labeling: fish, molluscs, crustaceans and added sulphites
  • 3.10. National residue monitoring plans and contaminant inspection under the international regulatory framework
At this stage
136 hestimated workload
11 wkweeks at your pace
Module 4

Advanced HACCP Design and Prerequisites in the Seafood Industry

  • 4.1. Adapting the seven Codex Alimentarius principles to the seafood value chain (vessels, fish markets, plants and distribution)
  • 4.2. Prerequisite programs: cleaning and disinfection plans for seafood facilities and cutting tools
  • 4.3. Control of process water and use of clean seawater on vessels and onshore facilities
  • 4.4. Pest control, management of fishery by-products not intended for human consumption and preventive maintenance
  • 4.5. Good manufacturing practice (GMP) and good hygiene practice (GHP) for handlers on board and in the plant
  • 4.6. Hazard analysis and identification of critical control points (CCPs) for histamine risk at reception and processing
  • 4.7. Critical limits and monitoring systems for anti-Anisakis freezing
  • 4.8. Automatic corrective actions and protocols for health deviations
  • 4.9. Verification, technical validation and internal audit of the seafood HACCP system
  • 4.10. Document management, operating control records and digital signatures for analytical traceability
At this stage
136 hestimated workload
11 wkweeks at your pace
Module 5

Traceability Systems, GS1 Standards and Internal, Upstream and Downstream Traceability

  • 5.1. Conceptual framework: one step back (suppliers), internal (process) and one step forward (customers) traceability
  • 5.2. International rules on traceability of fishery and aquaculture products (EU regulations, US FDA FSMA)
  • 5.3. The GS1 global coding system: GTIN, SSCC and GLN identifiers, barcodes and GS1-128 symbologies
  • 5.4. Data capture at source: digital fishing logbook, sales notes at the fish market and transport documents
  • 5.5. Lot management in processing: splitting, mixing, reprocessing and bulk inventory
  • 5.6. CTE/KDE standards (critical tracking events and key data elements) for wild-caught and farmed seafood
  • 5.7. Genetic traceability and species authentication with DNA barcoding and isotope testing to combat species substitution
  • 5.8. Deploying ERP and MES software in seafood processing plants
  • 5.9. Traceability in bivalve molluscs: production areas, A/B/C classification and depuration and dispatch center records
  • 5.10. Mock recalls and calculation of response times to health alerts
At this stage
136 hestimated workload
11 wkweeks at your pace
Module 6

Digital Technologies for Traceability: IoT, Blockchain and Real-Time Visibility

  • 6.1. Digital transformation of the seafood supply chain: from paper records to automated data capture
  • 6.2. Blockchain in seafood traceability: distributed architecture and smart contracts
  • 6.3. Internet of Things (IoT) devices: data loggers, temperature and humidity sensors and real-time GPS and satellite location
  • 6.4. Radio-frequency identification (RFID) and NFC for reusable crates and pallets of fresh product
  • 6.5. Dynamic QR codes and consumer-facing traceability solutions
  • 6.6. Chain-of-custody visibility: integrating VMS (vessel monitoring system) and AIS data with traceability platforms
  • 6.7. Interoperability of traceability platforms: EPCIS (Electronic Product Code Information Services) standards
  • 6.8. Digital traceability in aquaculture: automated feeding, water quality sensors and digital biometrics
  • 6.9. Cybersecurity, data integrity and immutability of food safety records on cloud platforms
  • 6.10. Global projects: IBM Food Trust, the Global Dialogue on Seafood Traceability (GDST) and integrated fishing networks
At this stage
136 hestimated workload
11 wkweeks at your pace
Module 7

Cold Chain, Advanced Packaging and Emerging Preservation Technologies

  • 7.1. Commercial refrigeration engineering: slurry ice, refrigerated seawater (RSW) and flake ice
  • 7.2. Industrial freezing: plate freezers, air-blast tunnels, liquid nitrogen and brine
  • 7.3. An unbroken cold chain: critical temperature limits for fresh, frozen and super-frozen (-60 °C) products
  • 7.4. Monitoring ice crystal formation in fish flesh: impact of cell damage on water-holding capacity (drip loss)
  • 7.5. Modified atmosphere packaging (MAP) and vacuum and skin packaging to extend the shelf life of fresh fillets
  • 7.6. Smart and active packaging: time-temperature indicators (TTIs), built-in freshness sensors and natural antimicrobials
  • 7.7. Non-thermal preservation: high-pressure processing (HPP) for shucking shellfish and inactivating viruses in bivalves
  • 7.8. Disinfection with electrolysed water, ozone in water and ice, and UV radiation in packing rooms
  • 7.9. Edible coatings enriched with essential oils for fish preservation
  • 7.10. Designing and validating shelf-life studies with predictive microbiology and commercial life tests
At this stage
136 hestimated workload
11 wkweeks at your pace
Module 8

International Regulation, Food Safety, Labeling and Quality Certification

  • 8.1. EU regulatory framework for seafood safety: the Hygiene Package (Regulations (EC) 178/2002, 852/2004, 853/2004 and (EU) 2017/625)
  • 8.2. US FDA rules: Seafood HACCP Regulation (21 CFR Part 123) and the Food Safety Modernization Act (FSMA)
  • 8.3. Mandatory labeling of fresh and frozen seafood: commercial and scientific name, production method, FAO area and fishing gear
  • 8.4. GFSI (Global Food Safety Initiative) benchmarked standards: IFS Food and its audit requirements for fish
  • 8.5. BRCGS Food Safety and FSSC 22000 in shellfish and canning plants
  • 8.6. Sustainability and chain-of-custody standards with a traceability component: MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council)
  • 8.7. Kosher and Halal certification for exporting seafood to specific markets
  • 8.8. Approval and health registration of factory vessels, processing plants and aquaculture facilities with the competent authorities
  • 8.9. Customs controls and inspection at border control posts for imports from third countries
  • 8.10. Managing food fraud (VACCP) and food defense (TACCP) in the global seafood sector
At this stage
136 hestimated workload
11 wkweeks at your pace
Module 9

Audits, Health Inspection, Alert Management and Product Recalls

  • 9.1. Food safety audit methodology under ISO 19011: planning, execution, reporting and closing non-conformities
  • 9.2. Official health inspection protocols on vessels and at sea and river fish markets
  • 9.3. Managing the rapid alert system for food and feed (RASFF in the EU, FDA Import Alerts): operating procedure when a notification arrives
  • 9.4. Designing and running a recall plan for microbiological contamination, biotoxins or foreign bodies
  • 9.5. Food safety crisis management: crisis team and communication with authorities, the media and consumers
  • 9.6. Root cause analysis (RCA) with Ishikawa diagrams and the 5 Whys applied to safety failures in processing
  • 9.7. Approval audits and assessment of the hygiene performance of international suppliers
  • 9.8. Decision-making and health assessment at landing on the fitness of fish for human consumption
  • 9.9. Civil, criminal and administrative liability of seafood companies in outbreaks of foodborne disease
  • 9.10. Continuous improvement (PDCA) and integrating the seafood quality system with corporate ESG strategy
At this stage
136 hestimated workload
11 wkweeks at your pace
Module 10

Quality Management, Sustainability and Seafood Markets

  • 10.1. ISO 22000 quality management systems
  • 10.2. IFS and BRCGS standards
  • 10.3. MSC and ASC certification
  • 10.4. Illegal fishing and catch certificates
  • 10.5. Food fraud and species identification
  • 10.6. DNA analysis for traceability
  • 10.7. International markets and import requirements
  • 10.8. Consumer communication
  • 10.9. Quality indicators
  • 10.10. Quality plan for a seafood company
At this stage
136 hestimated workload
11 wkweeks at your pace
Module 11

Final Project

  • 11.1. Choosing a target business in the seafood chain (factory vessel, processing plant, aquaculture facility or distributor)
  • 11.2. Diagnosis of the current food safety status and gap analysis against GFSI standards and regulatory requirements
  • 11.3. Designing the complete process flow diagram, detailing inputs, outputs and critical stages
  • 11.4. Hazard analysis table for microbiological, chemical and physical hazards specific to the species processed
  • 11.5. Full HACCP plan set-up: CCP management table, critical limits, monitoring and corrective actions
  • 11.6. Designing the architecture of the digital traceability system (KDEs/CTEs, GS1 coding and IoT and blockchain integration)
  • 11.7. Verification protocol, equipment calibration, environmental monitoring and analytical sampling plan
  • 11.8. Economic evaluation, financial feasibility of technology investments and impact on waste reduction
  • 11.9. Writing the full technical dossier and the sanitation standard operating procedures (SSOP) manual
  • 11.10. Oral presentation and technical defense of the project before a panel of experts in food safety and seafood technology
At this stage
136 hestimated workload
11 wkweeks at your pace
Plan your pace

Duration and format of the Master's in Seafood Safety and Fisheries Traceability

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.

Dra. Marina AlcoverDr. Marina AlcoverAcademic Director and Head of Quality Assurance
Ing. Diego CifuentesEng. Diego CifuentesSenior Lecturer in Naval Welding and Non-Destructive Testing; Head of QA/QC for Welded Joints
Cap. Javier Abaroa (MCA)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 FerrerDr. Pau FerrerSenior Lecturer in Naval Architecture and Simulation; Director of the Hydrodynamics and CFD Laboratory
Dra. Nuria LlobregatDr. Nuria LlobregatSenior Lecturer in Marine Meteorology, SAR and Operational Safety; Navigation Risk Management Coordinator
Ing. Javier BañulsEng. Javier BañulsSenior Lecturer in Electrical Engineering, Automation and ETO Engineering; Electronic Integration and Engine Alarms Coordinator
Ing. Sofía MarquinaEng. Sofía MarquinaSenior Lecturer in Materials, Composites and Corrosion Protection; Coordinator of the Advanced Paints and Coatings Line
Ing. Tomás RieraEng. Tomás RieraSenior Lecturer in Propulsion, Alternative Energy and Hybrid Systems; Energy Performance and Vibration Coordinator
Objectives

Objectives of the Master's in Seafood Safety and Fisheries Traceability

01Implement and manage seafood traceability systems: design accurate tracking, recording and chain-of-custody documentation from catch to consumer, using labeling, satellite tracking and blockchain.
02Assess and mitigate microbiological and chemical risks: build a robust HACCP plan, with hazard analysis, critical control points and effective contaminant monitoring.
03Design hygiene and quality control plans: ensure product safety through GMP, HACCP and sanitation programs that meet health regulations and market requirements.
04Interpret and apply food law: identify and apply the hygiene, food safety and traceability rules specific to fishing and aquaculture, from catch or production to sale.
05Audit food safety systems: assess conformity with GFSI standards (BRCGS, IFS, SQF), identify non-conformities and propose corrective actions.
06Manage the seafood value chain efficiently: combine robust traceability with health compliance and optimized logistics to reduce losses and protect product quality.
Careers

Career opportunities after the Master's in Seafood Safety and Fisheries Traceability

01Food safety technician in seafood companiesquality control, HACCP and traceability.
02Seafood food safety consultant or auditorimplementation of standards, audits and advice.
03Quality control manager in the seafood industryrisk analysis, sampling plans and non-conformity management.
04Seafood traceability specialistdesign and implementation of product tracking systems.
05Food safety inspector in public bodiesofficial control of seafood and health surveillance.
06Food safety and traceability project managerplanning, coordination and execution of projects.
Frequently asked questions

Questions about the Master's in Seafood Safety and Fisheries Traceability

The seafood sector: fishing, aquaculture, processing and distribution of fish and shellfish.

No. It focuses on the safety and traceability of fishery and aquaculture products, although many of the management tools are transferable.

Yes. You work through hazard analysis, critical control points, critical limits, monitoring, corrective actions and verification, applied to real seafood processes.

GS1 coding, CTE/KDE and EPCIS standards, ERP and MES systems, RFID and NFC, IoT sensors, dynamic QR codes and blockchain, as well as DNA barcoding for species authentication.

Yes. It covers the EU Hygiene Package and the US FDA Seafood HACCP rules and FSMA, together with GFSI standards such as IFS, BRCGS and FSSC 22000.

You design a master food safety and traceability plan for a seafood business, including gap analysis, a full HACCP plan, the digital traceability architecture and an economic evaluation.

The master's is taught entirely online, with a virtual campus available 24/7, recorded live sessions and tutorials. It comprises 1500 hours of study across 11 modules of about 136 hours each, and you progress at your own pace within the schedule you are given on enrollment.

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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 seafood industry professionals (vessel owners, processors and distributors), quality technicians and managers, auditors and consultants, graduates in food science and technology, marine biology or veterinary science, and public officials in health and fisheries who need to keep up with the latest regulations and control technologies. A degree in food science and technology, veterinary science, biology, agricultural engineering or a related field, or proven professional experience in the seafood industry, food quality control or food safety, is recommended.
  • Language: sufficient command of English to follow the classes and the technical documentation.
  • Technical resources: a computer with a camera and microphone and a stable internet connection to access the virtual campus and take part in online activities.
  • Admission: online application, review of your profile and a short interview with the academic team.
  1. 01
    Application
    Your details, background and documents.
  2. 02
    Instant review
    We check that everything is complete and in order.
  3. 03
    Enrollment
    Choose full payment or instalments and reserve your place.
Start my applicationFrom $1,204 deposit

Admission is provisional until the committee validates the documents provided. If you do not meet the requirements, the full amount is refunded.

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