Area
Agricultural science
Sub-Discipline
Agriculture, Forestry and Fisheries
Austral University of Chile
- City: Puerto Montt,
- Commune: Puerto Montt,
- Region: Los Lagos Region
goals
The overall objective of the Master's Degree in Aquaculture Nutrition is to train specialists with solid theoretical and practical knowledge in nutrition and feeding of species of aquaculture interest that contribute to the consolidation of an aquaculture of excellence.
The specific objectives are:
1.- To train specialists in Aquaculture Nutrition in the different theoretical and practical aspects of the nutrition and feeding of aquaculture species that affect the performance and health of the organism in cultivation, as well as the biological, environmental, and economic sustainability of the cultivation.
2.- To develop in the specialist the capacity for the formulation and preparation of diets, as well as for the proposal of the use of inputs in new scenarios.
3.- To develop in the specialist the capabilities to design sustainable solutions applying rigorous and innovative methodologies both to contribute to the solution of nutritional problems as well as feed management for aquaculture.
Applicant Profile
The program is designed for Chilean and foreign professionals and/or graduates in aquaculture-related fields who work in industries, companies, and institutions related to aquaculture and/or the use of aquatic resources, carrying out development, research, or innovation in nutrition. It is also for those who work in feed management and control in aquaculture and food production companies.
The selection criteria are detailed in Annex 2, section 2. To apply, you must complete the Application for Admission established by the Directorate of Postgraduate Studies (Online application from the postgraduate website at https://secure12.uach.cl/Postgrado/PostulacionAdmision/) and accompany it with:
Admission Requirements:
1. Curriculum vitae: Indicating all studies and professional development courses undertaken by the applicant (specifying institution, period, type of studies, titles or degrees of certificates received, dates of completion, etc.); indicating the academic or professional fields practiced; and listing all publications with the corresponding bibliographic citations, as well as participation in projects.
2. Certificate of title and/or degree (original or legalized copy).
3. Official transcript of grades from your last degree or diploma.
4. Medical certificate attesting to health compatible with program activities.
5. Name and address of three academics or professionals of recognized prestige, who can provide references for the applicant for the master's degree.
6. Two confidential letters of recommendation, issued by academics or professionals of recognized prestige, relating to the applicant's ability and aptitude.
7. Letter from the interested party justifying their application.
Foreign students must legalize their documents at the Ministry of Foreign Affairs of Chile.
Graduate profile
The Master's Program in Aquaculture Nutrition at the Austral University of Chile will be characterized by a solid and broad knowledge of nutrition, feed, and feeding strategies in aquaculture. Students will be trained in understanding feed manufacturing processes to establish quality criteria. They will be able to work independently in solving problems related to nutrition, feed management, and feed production. They will demonstrate environmental responsibility and stay current with R&D in aquaculture nutrition and feed.
The Master in Aquaculture Nutrition trained at the Austral University of Chile will be able to:
1.- Make decisions on the evaluation of inputs, diets and feeding strategies with scientific and technical foundations that respond to national and international standards.
2.- To understand and propose balanced diet formulations according to the species and stage of development, planning rationally for sustainable production management.
3. Interact with the health and environment teams of the producing companies, advising and organizing nutritional and feeding practices in accordance with the company's health and environment objectives in order to ensure the sustainable management of crops.
4. Design solutions to nutritional or food problems in aquaculture species while maintaining a scientific approach.
5. Demonstrate solid nutritional knowledge in aquaculture species, as well as an ethical and respectful attitude towards the environment and society in the practice of their profession.
Lines of investigation
The Program will be developed around three areas that have been considered coherently in the objectives, graduate profile, curriculum and productivity of the core.
1. Biochemistry, Physiology, and Biomarkers in Nutrition: This area of study explores and addresses nutrients, from their intake and digestion to their metabolism and retention, focusing on measuring these effects through biomarkers. Physiological and molecular markers are studied in the context of their effectiveness in demonstrating benefits and stress reduction in farmed organisms. The goal in this area is to acquire practical, quantitative, and reliable tools to monitor the homeostasis of farmed organisms, enabling their healthy lifespan and optimal growth. It equips students to apply analytical and quantitative tools in their practice, allowing them to analyze and make decisions regarding the nutritional status of aquaculture species.
2. Environmental and Production Management of Food emphasizes the balance between proper nutrition and the food that must be produced, as well as the feeding strategy to reduce its impact on ecosystems and production costs. To this end, it considers both the demand for functional and/or high-quality products and the environmental and economic sustainability of cultivation. It equips students to understand and solve real-world problems in production processes in their practical work.
3. Formulated Food Production Technology: This course provides a theoretical and practical foundation in extrusion and microencapsulation technologies. It strengthens the relationship between formulating and producing food in a specific format. This approach considers the technical aspects of current and future formulations using non-marine and regionally sourced ingredients. It equips students to integrate advancements in food technology and raw material innovation into their practice.
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