Quality, safety and traceability are key aspects in the global fish value chain, from primary production to the final consumer. To ensure sustainability and to meet the current demands of the global seafood marketing chain, seafood inspectors and sector professionals should be acquainted with the use of a wide variety of reference methods and innovative approaches (sensorial, microbiological, chemical, physical, etc.) to ensure better control of fish safety, quality and traceability.

Organisation

Key reasons to attend this course

Update knowledge on the challenges of fish safety and quality;
Gain a better understanding of international regulations and standards for fish quality, safety and traceability;
Learn about the chemical and biochemical changes that occur in fish after capture;
Identify the potential biological, chemical and physical hazards and of the most suitable methodological tools to assess fish quality, safety and labelling;
Better understand the information on traceability and authentication tools to combat fraud throughout the value chain;
Raise awareness of the importance of labelling and traceability tools to combat fraud, through real case studies from the value chain;
Acquire the necessary skills to analyse or supervise fish quality, safety and labelling.
Network with professionals from other countries and exchange experiences, strengthening cooperation to ensure better control of fish safety, quality and traceability.

Lecturers

Aubourg, Santiago – IIM-CSIC Vigo, Spain
Formoso Estévez, Lorena – ANFACO-CECOPESCA, Vigo, Spain
Garrido, Esther – FAO, Roma, Italy
González Sotelo, Carmen – IIM-CSIC Vigo, Spain
Losada Iglesias, Vanesa – ANFACO-CECOPESCA, Vigo, Spain
Nieto, Sonia – AZTI, Derio, Spain
Pardo, Miguel Ángel – AZTI, Derio, Spain
Pérez Martín, Ricardo – IIM-CSIC Vigo, Spain
Sende, José María – Border Health Control Authority, Vigo, Spain

Applied approach
(lectures, practical work, case studies & debate)

9 leading experts

Course in English

On board the Intermares fisheries cooperation and training ship

Programme

Timetable brochure
  • 1. Welcome. Introduction of the course (1 hour)
  • 2. Quality, safety and traceability in international fish trade (3 hours)
    • 2.1. Fish production, consumption and international trade. Seafood supply chains
    • 2. Fish quality, safety and traceability. Main challenges and emerging risks
    • 2.3. Codex Alimentarius, recommendations and best practices in fishery and aquaculture products
  • 3. Fish characteristics and post-mortem changes (2 hours)
    • 3.1. Proximate composition, nutritional features
    • 3.2. Fish preservation and post-mortem changes
  • 4. Assessment of fish quality and safety (6 hours)
    • 4.1. Reference methods, applications, and standards
    • 4.2. Chemical analysis
    • 4.3. Microbiological analysis
    • 4.4. Sensorial analysis (fish quality index method, QIM)
    • 4.5. Physical analysis
    • 4.6. Parasite analysis
  • 5. Fish traceability: standards, digital tools and implementation (2 hours)
  • 6. Labelling of fish and fish products (3 hours)
    • 6.1. Standards
    • 6.2. Authenticity control methods: species, production method, geographical origin
  • 7. Practicals (13 hours)
    • 7.1. Quality and safety assessment
      • 7.1.1. Chemical analysis: Determining histamine. Quick strips
      • 7.1.2. Physical analysis (fat, water, etc.) (portable NIR)
      • 7.1.3. Quality Index Method
    • 7.2. Quality and safety assessment
      • 7.2.1. Microbiological analysis: Test strips
      • 7.2.2. Parasite analysis
    • 7.3. Traceability and authenticity
      • 7.3.1. RT-PCR, Isotherm
      • 7.3.2. Authentication: quick methods, e.g. quick strips to distinguish octopus, tunas, etc.
    • 7.4. Assessing labels of seafood and aquaculture products
  • 8. Technical visit. Fish market at the Port of Vigo (2 hours)
  • 9. Conclusions and final session (1 hour)

Train at an outstanding international institution

Registration

The course is designed for 30 participants with a university degree and will be targeted to food safety officers as well as quality managers from the seafood industry involved in fish quality assessment and assurance.

English will be the working language of the course.

Candidates may apply online at the following address: www.admission.iamz.ciheam.org

Applications must include a curriculum vitae and copy of the supporting documents most related to the subject of the course.

The deadline for the submission of applications is 12 July 2023. The deadline may be extended if places are available.

All participants are exempt from the payment of registration fees.

The organization will cover the expenses of full-board accommodation on the Intermares ship in shared two-berth cabins, if required.

Candidates from CIHEAM member countries (Albania, Algeria, Egypt, France, Greece, Italy, Lebanon, Malta, Morocco, Portugal, Spain, Tunisia and Turkey) may apply for scholarships covering the cost of travel. Preference will be given to applicants from low and middle income countries. If you wish to request a scholarship, please complete the relevant section when you make your application online to participate in the course.

Candidates from other countries who require financial support should apply directly to other national or international institutions.

It is compulsory for participants to have medical insurance valid for Spain. Proof of insurance cover must be given at the beginning of the course. Those who so wish may participate in a collective insurance policy taken out by the Organization, upon payment of the stipulated sum.

CIHEAM Zaragoza

Av. Montañana 1005, 50059 Zaragoza, Spain

www.iamz.ciheam.org

iamz@iamz.ciheam.org

+34 976716000

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