The objective of this course is to know and differentiate the main fishing and aquaculture species of interest in our country, as well as describing the nutritional values of fishery products.
The aim is to know and understand the fundamental aspects of the biology of fish and cephalopods and the basic aspects of bivalve and crustacean biology, as well as acquiring basic knowledge about parasitology of fishery products.
Also, the alteration of the fishing products and the factors that influence their quality will be evaluated,
studying the microbiology of fishery products and the basic aspects of the techniques of species identification by DNA analysis.
