Educational guide 2024_25
Facultade de Química
Máster Universitario en Ciencia y Tecnología de Conservación de Productos de la Pesca
 Training and Learning Results


Choose A Code Training and Learning Results
  A1 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.
  A2 That students know how to apply the knowledge acquired and their ability to solve problems in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their area of study.
  A3 That students are able to integrate knowledge and face the complexity of making judgments based on information that, being incomplete or limited, includes reflections on social and ethical responsibilities linked to the application of their knowledge and judgments.
  A4 That students know how to communicate their conclusions, and the knowledge and ultimate reasons that sustain them, to specialized and non-specialized audiences in a clear and unambiguous way.
  A5 That students have the learning skills that allow them to continue studying in a way that will be largely self-directed or autonomous.
Choose B Code Knowledge
  B1 That the students acquire the comprehension, analysis and synthesis capacities.
  B2 That students develop oral and written communication skills in the two co-official languages of autonomy (Spanish and Galician).
  B3 That the students develop the skills to perform experimental work, handling of material and biological elements and related programs.
  B4 That the students develop the problem-solving abilities of application of the theoretical knowledge in practice.
  B5 That the students develop the abilities of teamwork, enriched by the pluridisciplinarity.
  B6 That the students develop the ability of elaboration, presentation and defense of works or reports.
Choose C Code Skill
  C1 Know and differentiate the main fishing and aquaculture species of commercial interest in our country, with its main biological characteristics.
  C2 Know the parameters of safety and characterization of the quality of fishery products, as well as their possible toxicological risks, and the legislation applicable to such products.
  C3 Acquire basic knowledge about laboratory analytical control of fishery products, including the biotic and abiotic contaminants potentially present in them.
  C4 Know the main environmental aspects that affect the processing and conservation of seafood products: control and treatment of liquid effluents, sludge, soil and atmospheric emissions. Applicable legislation.
  C5 Acquire the knowledge of business management in industries of the sector.
  C6 Acquire knowledge about marketing and marketing for fishery and aquaculture products.
  C7 Know the operations and basic technologies used in the conservation and transformation of sea products by cold, heat or other physical-chemical methods: refrigeration, freezing, sterilization, pasteurization, semi-preservation.
  C8 Study the different forms of preparation and packaging systems for sea products treated by cold, heat or other methods, both traditionally and new technological orientations: restructured products, prepared dishes, modified atmospheres, high pressures, etc.
  C9 Understand the organization of production in the industry of fishery and aquaculture products treated by cold, heat and other processes. Production methods and their logistics.
  C10 Determine the criteria and procedures for the control of the quality of the products of the fishing and of the containers and packaging used in its commercial circuit. Know the procedures for its analytical control and defect detection.
  C11 Approach to quality control of each of the production lines of fishery products. Basic knowledge of product quality management.
  C12 Acquire basic knowledge and interpret the legislation applicable to the facilities where the handling and treatment of fishery products is carried out along the commercial chain: hygiene, labeling, food safety, plant self-control (APPCC), etc.
  C13 Assess the importance of the control and certification of the quality of fishery products as a commercial weapon and with a view to traceability and food safety.
  C14 Know the food alert management procedures by the competent authority and those responsible for the food chain
  C15 Know the critical variables that determine the viability of a product or novel processes. Use tools to obtain critical information for feasibility.
Choose D Code Competences
  D1 Ability to understand the meaning and application of the gender perspective in the different fields of knowledge and professional practice with the aim of achieving a more just and egalitarian society.
  D2 Sustainability and environmental commitment. Equitable, responsible and efficient use of resources.
  D3 Autonomous work capacity and decision making.
  D4 Creativity, initiative and entrepreneurial spirit.
  D5 Commitment to ethics in the profession and in society.
Universidade de Vigo            | Reitoría | Campus Universitario | C.P. 36.310 Vigo (Pontevedra) | Spain | Tlf: +34 986 812 000