Professional diploma800 h · Online · 8 modules

Professional Diploma in Lab-Grown Seafood (Cell Culture)

This professional diploma introduces you to the cell culture of fish and shellfish, an emerging technology that aims to produce seafood from cells without farming or catching animals. You will study the cell biology of fish, molluscs and crustaceans, culture media, bioreactors, scaffolds and product formulation, and critically analyze the technical and economic challenges, novel food regulation and consumer acceptance.

Duration800 h
ModeOnline
Start1 December
Modules8
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About the program

What is the Professional Diploma in Lab-Grown Seafood (Cell Culture)?

This professional diploma introduces you to the cell culture of fish and shellfish, an emerging technology that aims to produce seafood from cells without farming or catching animals. You will describe the cells of fish, molluscs and crustaceans and how they behave in culture, examine culture media, growth factors and alternatives to animal serum, explain how bioreactors work and why scale-up is hard, relate scaffolds and structure to texture and flavor, and review how novel foods are assessed and authorized, analyzing cost, sustainability and consumer acceptance with a critical eye.

What sets this diploma apart: a frontier technology, approached rigorously as an emerging field still under active research; a critical approach, separating what is known, what remains unsolved and what has not yet been demonstrated; a biotechnological foundation in cell biology, bioprocessing and food engineering; a regulatory perspective on safety assessment and novel food authorization; and a case study in which you analyze the viability of a cell-cultured seafood product.

Program typeProfessional diploma
ModeOnline
Duration800 hours
Modules8
Start1 December

Program highlights

  • Frontier technology: a rigorous view of an emerging field still under active research.
  • Critical approach: what is known, what remains unsolved and what is not yet demonstrated.
  • Biotechnological foundation: cell biology, bioprocessing and food engineering.
  • Regulatory perspective: safety assessment and authorization of novel foods.
  • Product focus: scaffolds, texture, omega-3 profile, flavor and sensory analysis.
  • Case study: a viability analysis of a cell-cultured seafood product.
Syllabus

Syllabus of the Professional Diploma in Lab-Grown Seafood (Cell Culture)

8 modules. Select a module to see its content.

Module 1

Fundamentals of Cellular Agriculture

  • 1.1. What cellular agriculture is
  • 1.2. Alternative proteins: plant-based, fermentation and cell culture
  • 1.3. Motivations: overfishing, sustainability and animal welfare
  • 1.4. Current state of research
  • 1.5. Target marine species
  • 1.6. Differences from land-based cultivated meat
  • 1.7. Players in the sector
  • 1.8. Expectations versus reality
At this stage
100 hestimated workload
8 wkweeks at your pace
Module 2

Cell Biology of Fish and Shellfish

  • 2.1. Cell types: myocytes, adipocytes and fibroblasts
  • 2.2. Stem and progenitor cells
  • 2.3. Obtaining biopsies
  • 2.4. Establishing cell lines
  • 2.5. Spontaneous immortalisation and its implications
  • 2.6. Temperature and osmolarity in marine cells
  • 2.7. Crustacean and mollusc cells
  • 2.8. Cell banking and characterization
At this stage
100 hestimated workload
8 wkweeks at your pace
Module 3

Culture Media

  • 3.1. Components of a culture medium
  • 3.2. Fetal bovine serum and its problems
  • 3.3. Serum-free media
  • 3.4. Growth factors
  • 3.5. Recombinant production of growth factors
  • 3.6. Hydrolysates and alternative sources
  • 3.7. Cost of media
  • 3.8. Media recycling
At this stage
100 hestimated workload
8 wkweeks at your pace
Module 4

Bioreactors and Scale-Up

  • 4.1. Types of bioreactor
  • 4.2. Suspension and microcarrier culture
  • 4.3. Oxygen, mixing and shear stress
  • 4.4. Process control and sterility
  • 4.5. Cell differentiation at scale
  • 4.6. Scale-up: technical challenges
  • 4.7. Techno-economic analysis
  • 4.8. Continuous versus batch production
At this stage
100 hestimated workload
8 wkweeks at your pace
Module 5

Scaffolds, Structure and Product

  • 5.1. Unstructured and structured products
  • 5.2. Edible scaffolds
  • 5.3. 3D food printing
  • 5.4. Texture of fish muscle
  • 5.5. Fat and omega-3 profile
  • 5.6. Flavor, color and aroma
  • 5.7. Hybrid products with plant-based ingredients
  • 5.8. Sensory analysis
At this stage
100 hestimated workload
8 wkweeks at your pace
Module 6

Food Safety and Quality

  • 6.1. Biological hazards and contamination
  • 6.2. Genetic stability of cell lines
  • 6.3. Residues of media components
  • 6.4. Allergenicity of cultivated shellfish
  • 6.5. Comparative nutritional value
  • 6.6. Good manufacturing practice
  • 6.7. HACCP systems applied
  • 6.8. Process traceability
At this stage
100 hestimated workload
8 wkweeks at your pace
Module 7

Regulation, Market and Society

  • 7.1. EU Novel Food Regulation
  • 7.2. EFSA safety assessment
  • 7.3. Regulatory frameworks in other countries
  • 7.4. Labeling and sales denomination
  • 7.5. Consumer perception and acceptance
  • 7.6. Life cycle assessment: available evidence
  • 7.7. Intellectual property
  • 7.8. Investment and business models
At this stage
100 hestimated workload
8 wkweeks at your pace
Module 8

Case Study: Viability of a Cell-Cultured Seafood Product

  • 8.1. Choosing the species and product
  • 8.2. Review of the state of the art
  • 8.3. Bioprocess design
  • 8.4. Cost estimate
  • 8.5. Safety risk analysis
  • 8.6. Regulatory roadmap
  • 8.7. Market and consumer analysis
  • 8.8. Presentation of conclusions
At this stage
100 hestimated workload
8 wkweeks at your pace
Plan your pace

Duration and format of the Professional Diploma in Lab-Grown Seafood (Cell Culture)

It is 800 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
15
months to finish
67 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 Professional Diploma in Lab-Grown Seafood (Cell Culture)

01Understand marine cell biology.
02Analyze culture media.
03Explain the bioprocess.
04Address product design.
05Assess safety and regulation.
06Evaluate viability critically.
Careers

Career opportunities after the Professional Diploma in Lab-Grown Seafood (Cell Culture)

01Cell culture technicianR&D laboratories in alternative proteins.
02Bioprocess techniciandeveloping and scaling up culture processes.
03Regulatory affairs specialistpreparing novel food dossiers.
04Food R&D technicianformulation and sensory analysis of new products.
05Sector analysttechnology watch and project assessment.
06Researcherprojects at public and private research centers.
Frequently asked questions

Questions about the Professional Diploma in Lab-Grown Seafood (Cell Culture)

It is an emerging technology: most projects are at research or development stage, and commercialization depends on authorizations that in many jurisdictions, including the EU, have not yet been granted.

It is not essential, but a grounding in biology helps. The program reviews the fundamentals of cell culture before moving on to marine species and bioprocessing.

The program is online: you work with published protocols, data and case studies rather than hands-on laboratory sessions.

As novel foods: they require a safety assessment by EFSA and authorization by the European Commission before they can be placed on the market. Module 7 also compares frameworks in other countries.

No. It analyses rigorously the challenges of cost, scale-up and consumer acceptance, which remain open, and distinguishes clearly between what is demonstrated and what is still a promise.

You analyze the viability of a cell-cultured seafood product: choice of species, state of the art, bioprocess design, cost estimate, safety risks, regulatory roadmap and market analysis.

The professional diploma is taught online and comprises 800 hours of study across 8 modules of 100 hours each, ending with a case study in which you apply what you have learned to a real product concept.

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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 graduates in biotechnology, biology, biochemistry, veterinary science, food science or chemical engineering, cell biology researchers, food and fishing industry professionals, agri-food consultants and investors, and public officials working in food safety; professional experience in a laboratory or the food industry is also a valid route.
  • Language: sufficient command of English to follow the classes and the technical documentation.
  • Technical resources: a computer with a stable internet connection, an up-to-date browser and a camera for live sessions and project presentations.
  • 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 $444 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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