Master in Science and Technology of Conservation of Fishery Products
Vigo, Spain
MSc
DURATION
2 years
LANGUAGES
Spanish
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
Sep 2026
TUITION FEES
EUR 1,045 *
STUDY FORMAT
On-Campus
* EU: €835.80 - Non-EU: €1,044.75
Key Summary
About : The Master in Science and Technology of Conservation of Fishery Products focuses on developing skills and knowledge in preserving fishery products. This program combines theoretical learning and practical applications, equipping students with the tools needed to tackle challenges in the seafood industry. You'll engage with topics like preservation technologies and sustainable practices aimed at improving quality and shelf life.
Career Outcomes : Graduates can pursue various roles in the seafood sector, including positions such as quality control manager, product development specialist, and sustainability consultant. They can also find opportunities in research and education, enabling them to shape industry practices and advance conservation methodologies.
The University of Vigo, through the Departments of Analytical and Food Chemistry and Chemical Engineering, organizes together with the National Association of Manufacturers of Canned Fish and Seafood ANFACO, through its National Technical Center for the Conservation of Fishery Products CECOPESCA, a Totally innovative official master's degree that covers all those aspects related to the conservation of fishing and aquaculture products. The idea arises from the growing demand for specialist graduates in an industrial field of notorious importance in our society.
The Master in Science and Technology of Conservation of Fishery Products is designed to train qualified professionals within this industrial field and to allow the sector to equip itself with technologists specialized in the conservation of fisheries and aquaculture products.
| Select A | Code | Training and Learning Outcomes |
| A1 | Possess and understand knowledge that provides a basis or opportunity for originality in the development and/or application of ideas, often in a research context. | |
| A2 | That students know how to apply the knowledge they have acquired and their problem-solving skills in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their area of study. | |
| A3 | Students should be able to integrate knowledge and address the complexity of making judgments based on information that, while incomplete or limited, includes reflections on the social and ethical responsibilities associated with the application of their knowledge and judgments. | |
| A4 | Students should be able to communicate their conclusions, and the knowledge and underlying reasons that support them, to specialized and non-specialized audiences in a clear and unambiguous manner. | |
| A5 | That students possess the learning skills that allow them to continue studying in a manner that will be largely self-directed or autonomous. |
| Select B | Code | Knowledge |
| B1 | That students acquire the skills of understanding, analysis and synthesis. | |
| B2 | That students develop oral and written communication skills in the two official languages of the autonomous region (Spanish and Galician) | |
| B3 | That students develop the skills to perform experimental work, handling of material and biological elements and related programs | |
| B4 | That students develop problem-solving skills to apply theoretical knowledge in practice. | |
| B5 | That students develop teamwork skills, enriched by multidisciplinarity. | |
| B6 | That students develop the skill of preparing, presenting and defending papers or reports. |
| Select C | Code | Skills |
| C1 | To understand and distinguish the main commercially important fishery and aquaculture species in our country, along with their main biological characteristics. | |
| C2 | Understand the safety parameters and quality characteristics of fishery products, as well as their potential toxicological risks and the legislation applicable to such products. | |
| C3 | Acquire basic knowledge of laboratory analytical control of fishery products, including the biotic and abiotic contaminants potentially present in them. | |
| C4 | Understand the main environmental aspects affecting the processing and preservation of seafood products: control and treatment of liquid effluents, sludge, soil, and atmospheric emissions. Applicable legislation. | |
| C5 | Acquire knowledge of business management in industries in the sector. | |
| C6 | Acquire knowledge about marketing and commercialization of fishery and aquaculture products. | |
| C7 | Understand the basic operations and technologies used in the preservation and processing of seafood products by cold, heat, or other physical-chemical methods: refrigeration, freezing, sterilization, pasteurization, and semi-preserves. | |
| C8 | Study the various processing methods and packaging systems for seafood products treated by cold, heat, or other methods, both traditionally and with new technological approaches: restructured products, prepared dishes, modified atmospheres, high pressure, etc. | |
| C9 | Understand the organization of production in the cold-treated, heat-treated, and other fishery and aquaculture products industry. Production methods and logistics. | |
| C10 | Determine the criteria and procedures for quality control of fishery products and the packaging used in their commercial circulation. Know the procedures for analytical control and defect detection. | |
| C11 | An overview of quality control for each of the fishery product production lines. Basic knowledge of product quality management. | |
| C12 | CE13: Acquire basic knowledge and interpret the legislation applicable to facilities where fishery products are handled and processed throughout the commercial chain: hygiene, labeling, food safety, plant self-control (HACCP), etc. | |
| C13 | Assess the importance of quality control and certification of fishery products as a commercial tool and for traceability and food safety. | |
| C14 | Know the procedures for managing food alerts by the competent authority and those responsible for the food chain | |
| C15 | Understand the critical variables that determine the viability of a novel product or process. Use tools to obtain information critical to viability. |
| Select D | Code | Competencies |
| D1 | Ability to understand the meaning and application of the gender perspective in different areas of knowledge and in professional practice with the goal of achieving a more just and egalitarian society. | |
| D2 | Sustainability and environmental commitment. Equitable, responsible, and efficient use of resources. | |
| D3 | Ability to work independently and make decisions. | |
| D4 | Creativity, initiative and entrepreneurial spirit. | |
| D5 | Commitment to ethics in the profession and in society |
Professional opportunities of the Degree
- Manager/Foreman of small food industries / industries processing fishery and aquaculture products.
- Line manager or production manager in food industries / industries processing fishery and aquaculture products.
- Quality Manager/Technician in food industries / fishery and aquaculture product industries.
- Laboratory Manager/Technician for food industries / fishery and aquaculture product industries.
- Responsible for supplies for fishing and aquaculture.
- Technical-commercial of derivatives and processed products from fishing and aquaculture.
