Master in Science and Technology of Conservation of Fishery Products

Basic skills

• CB1. Possess and understand knowledge that provides a basis or opportunity to be original in the development and/or application of ideas, often in a research context.
• CB2. That students know how to apply the knowledge acquired and their problem-solving ability in new or little-known environments within broader (or multidisciplinary) contexts related to their area of study.
• CB3. That students are able to integrate knowledge and face the complexity of formulating judgments based on information that, being incomplete or limited, includes reflections on the social and ethical responsibilities linked to the application of their knowledge and judgments.
• CB4. That students know how to communicate their conclusions and the ultimate knowledge and reasons that support them to specialized and non-specialized audiences in a clear and unambiguous way.
• CB5. That students have the learning skills that allow them to continue studying in a way that will be largely self-directed or autonomous

General Competences

• CG1. That students acquire comprehensive, analysis and synthesis skills.
• CG2. That students develop oral and written communication skills in the two co-official languages of the autonomy (Spanish and Galician).
• CG3. That students develop the skills to carry out experimental work, management of material and biological elements and related programs.
• CG4. That students develop problem-solving abilities to apply theoretical knowledge in practice.
• GC5. That students develop teamwork skills, enriched by multidisciplinarity.
• CG6. That students develop the ability to prepare, present and defend works or reports.

Specific Competencies

• CE1. Know and differentiate the main fishing and aquaculture species of commercial interest in our country, with their main biological characteristics.
• CE2. Know the safety parameters and characterization of the quality of fishing products, as well as their possible toxicological risks, and the legislation applicable to said products.
• CE3. Acquire basic knowledge about laboratory analytical control of fishery products, including biotic and abiotic contaminants potentially present in them.
• CE4. Know the main environmental aspects that affect the processing and conservation of seafood: control and treatment of liquid effluents, sludge, soils and atmospheric emissions. Applicable legislation.
• CE5. Acquire knowledge about business management in industries of the sector.
• CE6. Acquire knowledge about commercialization and marketing for fishing and aquaculture products.
• CE7. Know the basic operations and technologies used in the conservation and transformation of seafood products by cold, heat or other physical-chemical methods: refrigeration, freezing, sterilization, pasteurization, semi-canning.
• CE8. Study the various forms of production and packaging systems for seafood treated by cold, heat or other methods, both traditionally and new technological orientations: restructured products, prepared dishes, modified atmospheres, high pressures, etc.
• CE9. Understand the organization of production in the industry of fishing and aquaculture products treated by cold, heat and other procedures. Production methods and their logistics.
• CE10. Determine the criteria and procedures for controlling the quality of fishing products and the containers and packaging used in their commercial circuit. Know the procedures for analytical control and detection of defects.
• CE11. Approach to quality control of each of the production lines of fishery products. Basic knowledge of product quality management.
• CE12. Acquire basic knowledge and interpret the legislation applicable to the facilities where fishing products are handled and treated throughout the commercial chain: hygiene, labeling, food safety, plant self-control (HACCP), etc.
• CE13. Assess the importance of control and certification of the quality of fishery products as a commercial weapon and for traceability and food safety.
• CE14. Know the procedures for managing food alerts by the competent authority and those responsible for the food chain.
• CE15. Know the critical variables that determine the viability of a novel product or processes. Use tools to obtain information critical to viability.

Transversal Competences

• CT1. Ability to understand the meaning and application of the gender perspective in different areas of knowledge and in professional practice with the aim of achieving a more just and equal society.
• CT2. Sustainability and environmental commitment. Equitable, responsible and efficient use of resources.
• CT3. Ability to work autonomously and make decisions.
• CT4. Creativity, initiative and entrepreneurial spirit.
• CT5. Commitment to ethics in the profession and in society.