This collection provides professionals of the fish and seafood value chain with a comprehensive overview of sustainable fish, seafood, and algae value chains, covering innovative production and processing techniques, the applications and health benefits of algae, food regulations and quality management, traceability and food safety, as well as entrepreneurship and business opportunities in the aquaculture sector. It equips learners with the knowledge and skills needed to contribute to resilient, innovative, and sustainable food systems.
-
Copyright: Michael Brugger
Sustainable Food Value Chains of Aquatic Resources (1/4)
Examine sustainable seafood and aquaculture systems using the One Health framework, sustainability assessment tools, ecological production methods, and collaborative problem-solving skills.
Course
5 hrs
-
Copyright: Michael Brugger
Sustainable Food Value Chains of Aquatic Resources (2/4)
Module 2 explores sustainable aquaculture processing, innovative algae applications, and their environmental, social, and health impacts. Learn best practices, assess opportunities and risks, and apply One Health principles to responsible innovation.
Course
5 hrs
-
Copyright: Michael Brugger
Sustainable Food Value Chains of Aquatic Resources (3/4)
This module examines food quality and safety through regulatory and ecological lenses, covering Novel and Functional Foods, seafood sustainability, antimicrobial resistance, traceability, and digital technologies that improve transparency across food systems.
Course
5 hrs
-
Michael Brugger under Creative Commons - NonCommercial-ShareAlike 4.0 International
Sustainable Food Value Chains of Aquatic Resources (4/4)
This module explores innovation and entrepreneurship in aquaculture, equipping professionals to turn sustainable ideas into market-ready ventures through design thinking, market insight, and compelling value propositions for future blue food.
Course
5 hrs