Seafood quality assessment
and freshness evaluation

Online course

LESSONS

  1. Glossary
  2. Evaluating seafood quality
  3. Overview of fish composition
  4. Structure and function of fish muscle
  5. Defining freshness in fish
  6. Freshness indicators in fish
  7. Sensory evaluation and EU grading
  8. Sensory scoring of fresh fish
  9. Chemical freshness markers in fish
  10. Histamine and amines in seafood safety
  11. K-value, pH, and tech in fish assessment
  12. Using VIS/NIR to monitor seafood freshness
  13. AI-driven odor sensors for fish spoilage detection
  14. Colorimetry in seafood evaluation
  15. Seafood texture: tools and impact
  16. Using NMR to evaluate seafood quality
  17. Fish quality monitoring with imaging systems
  18. References
  19. Test
  20. Certificate
Seafood quality assessment
and freshness evaluation
Course Badge
Buy 150£

Duration

7–9 hours for studying the theoretical material,
2 hours for completing the final test.

Certificate

Upon successful completion of the online course, you will receive a certificate titled:
"Advanced Seafood Processing & Safety: Extending Shelf Life".
lifetime certificate.

Seafood quality assessment
and freshness evaluation
Course Badge

SEAFOOD TECHNOLOGY AND SAFETY PROGRAM

This course is part of the Seafood Technology and Safety Program (STSP). After completing all courses in the program, you’ll be eligible to receive the Seafood Quality Trainee Certificate, officially registered in our verification database. You can share it on social media or add it to your CV to increase your chances of getting hired in the seafood industry — including сrab and fishing fleets, seafood factories, and more.

Course 1 Course 2 Course 3 Course 4 Course 5 Course 6 Course 7 Course 8 Course 9

Course description

Evaluating seafood quality is a critical process that ensures the safety, freshness, and market value of fish and seafood products. This course explores the biological, chemical, sensory, and instrumental methods used to assess quality throughout the supply chain—from harvest to consumer. You’ll learn how species variability, muscle composition, spoilage indicators, and environmental contaminants influence freshness and safety. Special attention is given to sensory analysis, EU grading, and tools like QIM, K-value, TVB-N, and VIS/NIR spectroscopy. Modern technologies such as electronic noses, NMR, and image analysis systems are also covered. The course highlights both traditional and emerging approaches used to monitor texture, color, odor, and chemical changes in fish. Practical applications and real-world challenges are examined, with emphasis on scientific, regulatory, and industry perspectives. By the end of this course, you'll understand the factors that define seafood quality and how to measure and interpret them using integrated methods. This knowledge is essential for professionals in seafood processing, inspection, product development, and quality control.

What you’ll learn

  • How to define and assess seafood freshness and spoilage
  • The role of sensory analysis, EU grading, and QIM systems
  • Chemical indicators such as TVB-N, TMA, DMA, and K-value
  • Common biological hazards in seafood and their health impact
  • Application of modern tools like VIS/NIR, NMR, and e-noses
  • Evaluation of seafood muscle structure, fat content, and vitamins
  • Key visual, physical, and microbiological quality traits
  • Regulatory standards and best practices in quality control

Who this course is for

  • Seafood industry professionals involved in harvesting, processing, or distribution
  • Quality managers responsible for maintaining product standards and shelf life
  • Inspectors and regulatory staff working in food safety and compliance
  • Product developers creating new seafood-based products or formulations
  • Food technologists specializing in post-harvest handling and preservation
  • Researchers focused on seafood quality, freshness, and spoilage assessment
  • Students and graduates in food science, marine biology, or aquaculture looking to deepen their expertise in seafood quality and safety
  • Anyone working in production, inspection, or research who wants practical skills for evaluating and ensuring seafood quality
Buy 150£

FAQ

First, please check your spam or promotions folder — sometimes emails land there. If you still don’t see anything, contact us at https://maricert.com/contact/ — we’ll check your order and grant access as soon as possible.

You can retake the test as many times as needed. There are no penalties or additional fees.

Yes. All lessons and tests are in written format. You can use Google Chrome with auto-translation or third-party tools. Our goal is to make learning accessible to everyone.

Absolutely. The platform is fully optimised for mobile. You can study from your phone, tablet, or laptop — whichever is most convenient for you.

You get 12 months of access from the date of purchase. You can study at your own pace. If the course isn’t completed within that period, access will be revoked without a refund. Refunds are not available once access is granted, as digital content is considered delivered in full (as per the UK Consumer Contracts Regulations 2013).

Your certificate will be sent to your email and also registered in the Certifier.io verification database. You'll receive a PDF version that you can attach to your CV.

Each certificate includes a unique ID and QR code. Employers can verify authenticity via the Certifier database or directly through the Maricert website.

Yes. We recommend including a direct Certifier.io link in your CV, cover letter, or LinkedIn profile to help build trust with employers.

No. Our courses are open to everyone, including beginners. You don’t need any maritime documents to enrol.

They can be added to your CV when applying for jobs on crabbing vessels, fishing fleets, seafood factories, and maritime logistics companies. They’re especially valuable for those with no prior experience.

Yes. While our certificates don’t guarantee a visa, they can serve as additional proof of qualifications when applying for seasonal or work visas.

We are not a recruitment agency, but our certificates and diplomas can improve your chances when applying directly to employers — especially if you’re new to the industry.

Yes. Maricert is officially registered in the UK Register of Learning Providers (UKPRN: 10098283) and complies with ICO (Information Commissioner's Office) data protection regulations.

Yes. You can purchase a course using another person’s email address or contact support to have access transferred after the purchase.