ENTER THE COURSE

AEIFORIA

SELF-PACED

“Risk” has appeared more frequently in the fisheries management literature in recent years. The reasons for this are partly internal and partly external. Though terminology varies, there is consensus that there are two stages in dealing with risk. The first is the formulation of advice for fisheries managers in a way that conveys the possible consequences of uncertainty. The second stage is the way fishery managers take uncertainty into account in making decisions. This course will provide a full understanding of the concept of risk in this field, including how to deal with it.

ENTER THE COURSE

Università di Napoli Federico II

SELF-PACED

Since 13 December 2014, the rules for labels accompanying all fishery and aquaculture products for EU consumers changed, with the application of Reg. UE 1379/13. This course aims to transfer knowledge about Seafood labelling, identification of the products on market, traceability and for fight fraudulent practices.

ENTER THE COURSE

Assoittica

SELF-PACED

The growing interest for a sustainable fish supply makes it necessary to address the issue of micro and macro plastics. The course aims to analyze this issue from a scientific and practical point of view and to present tools to improve sustainability when it comes to the management of the supply chain. This question is emerging more and more, but scientific information is few and conflicting. Public opinion, therefore, could be confused and lead to a reduction in the consumption of fish products which, as such, are essential for a correct diet.

ENTER THE COURSE

IPMA

SELF-PACED

This course encompasses five modules aiming to: a) Disclose the various programs and funding opportunities available at national and European levels related with seafood production and processing; and b) Enhance competences and provide tools to attract funding and effectively manage funding funds.

ENTER THE COURSE

IPMA

SELF-PACED

This course encompasses five modules and aims to deliver an overview of customs procedures specifically applied to seafood products in the European Union. This course will enable participants to get an overview of the various steps that occur along with the trade of goods (intra- and extra-European Union), and to have a close contact with routine procedures of a State Laboratory that handles, on a regular basis, seafood samples subjected to inspection at the Border Control Posts (BCPs).

ENTER THE COURSE

CETMAR

SELF-PACED

The course aim is to deepen understanding of the supply chain and provision of fishery products for the processing sector. The comprehensive analysis of the value chain provides knowledge of its relevant dynamics and what areas and activities allow for improving profitability and efficiency. How companies may benefit from specialization niches in terms of species, fisheries, preservation methods and processing level will be addressed through a hands-on approach.

ENTER THE COURSE

Università di Napoli Federico II

SELF-PACED

Recently, the perception of fish as a healthy food has been troubled by less favorable information regarding safety risks, more specifically the potential adverse health impact of chemical and biological contamination in the wild and farmed fish and seafoods. In this context, this course aims to train personnel operating in fish companies in the application of the internationally agreed approach for food safety and quality control..

ENTER THE COURSE

CETMAR

SELF-PACED

The course aim is to understand the main requirements of the consumer of fisheries products and how meeting them supports business growth and competitiveness. The identification of main market trends set the baseline to illustrate e-commerce as a marketing channel, identifying the role of pricing and media as critical components of the company’s marketing strategy.

ENTER THE COURSE

SEAFOOD TOMORROW

SELF-PACED

This e-learning provides continuing professional development for those working in the seafood sector and training materials for those entering the blue economy. It covers topics relevant to SEAFOODTOMORROW , which aimed to improve the socioeconomic and environmental sustainability of seafood production, while also contributing to product quality and safety and consumer acceptability of fish and seafood products.

ENTER THE COURSE

SEA-ON-A-CHIP

SELF-PACED

This course is designed to familiarise with the SEA-on-a-CHIP device, a remote, miniaturized, autonomous and flexible immuno-sensor platform for real-time analysis of marine waters in estuarine and coastal areas, in multi-stressor conditions.

ENTER THE COURSE

IPMA

Oct 04- Oct 17

This course encompasses five modules aiming to: a) Disclose the various programs and funding opportunities available at national and European levels related with seafood production and processing; and b) Enhance competences and provide tools to attract funding and effectively manage funding funds.

ENTER THE COURSE

IPMA

Sept 13 - Sept 26

This course encompasses five modules and aims to deliver an overview of customs procedures specifically applied to seafood products in the European Union. This course will enable participants to get an overview of the various steps that occur along with the trade of goods (intra- and extra-European Union), and to have a close contact with routine procedures of a State Laboratory that handles, on a regular basis, seafood samples subjected to inspection at the Border Control Posts (BCPs).

ENTER THE COURSE

Università degli studi di Roma "La Sapienza"

Sept 28 - Oct 11

This course is aimed at providing specialist knowledge of Trademark Protection Law (TPL). Thus, main focuses are on the function, typologies and nature of the trademark; the sovranational scenario; the sectorial protocols, agreements and regulation, both at sovranational and European level; the European Court’s Decisions; the registration process.

ENTER THE COURSE

AEIFORIA

June 14 - June 27

“Risk” has appeared more frequently in the fisheries management literature in recent years. The reasons for this are partly internal and partly external. Though terminology varies, there is consensus that there are two stages in dealing with risk. The first is the formulation of advice for fisheries managers in a way that conveys the possible consequences of uncertainty. The second stage is the way fishery managers take uncertainty into account in making decisions. This course will provide a full understanding of the concept of risk in this field, including how to deal with it.

ENTER THE COURSE

Università di Napoli Federico II

June 21 - July 04

Since 13 December 2014, the rules for labels accompanying all fishery and aquaculture products for EU consumers changed, with the application of Reg. UE 1379/13. This course aims to transfer knowledge about Seafood labelling, identification of the products on market, traceability and for fight fraudulent practices.

ENTER THE COURSE

Università di Napoli Federico II

Sept 27 - Oct 10

Recently, the perception of fish as a healthy food has been troubled by less favorable information regarding safety risks, more specifically the potential adverse health impact of chemical and biological contamination in the wild and farmed fish and seafoods. In this context, this course aims to train personnel operating in fish companies in the application of the internationally agreed approach for food safety and quality control..

ENTER THE COURSE

Assoittica

Oct 11 - Oct 24

The growing interest for a sustainable fish supply makes it necessary to address the issue of micro and macro plastics. The course aims to analyze this issue from a scientific and practical point of view and to present tools to improve sustainability when it comes to the management of the supply chain. This question is emerging more and more, but scientific information is few and conflicting. Public opinion, therefore, could be confused and lead to a reduction in the consumption of fish products which, as such, are essential for a correct diet.

ENTER THE COURSE

CETMAR

Sept 06 - Oct 03

The course aim is to deepen understanding of the supply chain and provision of fishery products for the processing sector. The comprehensive analysis of the value chain provides knowledge of its relevant dynamics and what areas and activities allow for improving profitability and efficiency. How companies may benefit from specialization niches in terms of species, fisheries, preservation methods and processing level will be addressed through a hands-on approach.

ENTER THE COURSE

CETMAR

Sept 20 - Oct 17

The course aim is to understand the main requirements of the consumer of fisheries products and how meeting them supports business growth and competitiveness. The identification of main market trends set the baseline to illustrate e-commerce as a marketing channel, identifying the role of pricing and media as critical components of the company’s marketing strategy.

ENTER THE COURSE

Università degli studi di Roma "La Sapienza"

Sept 06 - Sept 19

This course is directed to provide specialist knowledge of business management models (BMM) and sustainability in the field of the fishery industry, involving a deep overview of sectorial firms and their characteristics in the economic and business perspectives. Thus, main focuses are on the business models’ principles and competitiveness, accounting tools, advent of smart technologies, sustainability and value creation for stakeholders and impact of pandemic disaster SARS-COV-2.

ENTER THE COURSE

Università degli studi di Roma "La Sapienza"

July 07 - July 21

This course is aimed at providing specialist knowledge of fairness and equity principles in business and international contracts, where fishery industries represent an important field of activity. Main focus is given to general principles of good faith, transparency and confidentiality clauses. Particular investigations are on the function, typologies and nature of such principles and rules on hard law background and soft law practices among States and private operators, and their circulation.