The increase in population, worldwide, requires new advances in breeding and cultivation systems, to ensure food supply"

Current UN forecasts predict an increase in the world population of around two billion people by 2050. This increase in population will lead to an obligatory development of breeding and cultivation systems that can guarantee food supply to all continents. At the same time, the environmental factor will lead to the appearance of new technologies that will allow this increase in production, while respecting all the parameters of protection of the natural environment. 

The Aquaculture sector has been developing and implementing improvements for years, mainly due to the fact that traditional fishing in the usual fishing grounds is not capable of satisfying the current demand for Aquaculture products, as it has to respect closed fishing periods and the catch quotas established by the authorities. These factors have led to a constant development and continuous progress of the aquaculture industry. 

This Professional master’s degree in Aquaculture offers a specific and specialized training, as well as necessary in these times, to be able to face the challenges that arise in the near future. The main objective of this program is to provide the professional of this sector with the necessary tools for a better optimization of resources. 

All of the teachers in the program have extensive experience, both at University and high school level, as well as a professional background that qualifies them for the development of the topics in which each one is an expert. This guarantees a teaching team that is up to date with the latest developments in their field, and with the capacity to transmit specialized knowledge. 

The training program covers the most important aspects of daily practice in this sector, so that the objective of improving all the parameters that lead to production optimization is within the student's reach. In addition, it brings together the greatest variability of examples and possibilities, so that it reliably approaches the complexity of the sector, which has a wide diversity of production models, making it necessary to have a global vision of the sector. 

This Professional master’s degree provides students with specialized tools and skills to successfully develop their professional activity in the broad environment of aquaculture, working on key competencies such as knowledge of the reality and daily practice of the professional, and developing responsibility in the monitoring and supervision of their work, as well as communication skills within the essential teamwork.

Immerse yourself in this high-quality educational training, which will allow you to face the future challenges of Aquaculture” 

This Professional master’s degree in Aquaculture contains the most complete and up-to-date scientific program on the market. The most important features include: 

• Practical cases, presented by experts in Aquaculture
• The graphic, schematic, and eminently practical contents, with which they are created, provide scientific and practical information on the disciplines that are essential for professional practice
• The latest developments in Aquaculture
• Practical exercises where self-assessment can be used to improve learning
• Special emphasis on innovative methodologies in Aquaculture
• Theoretical lessons, questions to the expert, debate forums on controversial topics, and individual reflection work
• Content that is accessible from any, fixed or portable device with an Internet connection

With this intensive program, you will learn which measures are necessary to keep crops safe” 

It includes, in its teaching staff, professionals belonging to the veterinary field, who pour into this training the experience of their work, in addition to recognized specialists from reference societies and prestigious universities. 

Its multimedia content, elaborated with the latest educational technology, will allow the professional a situated and contextual learning, that is to say, a simulated environment that will provide an immersive specialization, programmed to train in real situations. 

The design of this program focuses on problem based learning, by means of which the specialist will have to try to solve the different situations of professional practice, which will be posed throughout the program. For this purpose, the professional will be assisted by an innovative interactive video system, developed by renowned and experienced experts in Aquaculture. 

You will examine the causes of alterations of vital physiological elements, with the help of prestigious professionals"

This 100% online Professional master’s degree will allow you to combine your studies with your professional work, while increasing your knowledge in this field"

The structure of the content has been designed by the best professionals in the Aquaculture sector, with extensive experience and recognized prestige in the profession, backed by the volume of cases reviewed, studied, and diagnosed, and with extensive knowledge of new technologies applied to veterinary medicine.

Generate specialized knowledge on the criteria and parameters that determine a quality environment in which to implement an Aquaculture culture”  

Module 1. Aquaculture Production

1.1. Aquaculture

1.1.1. History
1.1.2. Types of Aquaculture according to the Organism to be Cultured
1.1.3. Types of Aquaculture according to location
1.1.4. Aquaculture in Micro-reservoirs
1.1.5. Recirculation Systems in Aquaculture

1.2. Water Quality

1.2.1. Water in Aquaculture
1.2.2. Physical Properties of Water
1.2.3. Water Quality Criteria
1.2.4. Measurements

1.3. Water Quality Parameters in Aquaculture Cultures

1.3.1. Physical Parameters
1.3.2. Chemical Parameters
1.3.3. Biological Parameters

1.4. Types of Aquaculture

1.4.1. Fish Farming
1.4.2. Bivalve Mollusc Culture
1.4.3. Crustacean Culture

1.5. Live Food Culture

1.5.1. Importance of Live Food
1.5.2. Use of Microalgae as Live Feed
1.5.3. Rotifers as Live Food
1.5.4. Artemia as Live Food
1.5.5. Other Organisms used as Live Food

1.6. Aquaponics

1.6.1. Introduction
1.6.2. Aquaponic Recirculation Systems
1.6.3. Design of Aquaponic Recirculating Aquaponics System
1.6.4. Species used in this type of System

1.7. Biosecurity in Aquaculture Farms

1.7.1. Biosecurity
1.7.2. Measures to reduce the risk of Pathogen Incursion
1.7.3. Measures to reduce the risk of Pathogen Spread

1.8. Prophylaxis and Vaccination in Aquaculture

1.8.1. Immunology
1.8.2. Vaccination as a Preventive Measure
1.8.3. Types of Vaccines and Routes of Administration in Aquaculture

1.9. Handling and Waste Management in Aquaculture

1.9.1. Waste Management 
1.9.2. Waste Characteristics
1.9.3. Waste Storage

1.10. Aquaculture as a Source of Pollution and Pollution Prevention

1.10.1. Inland Aquaculture as a Source of Pollution
1.10.2. Marine Aquaculture as a Source of Pollution
1.10.3. Other types of Aquaculture as a Source of Contamination
1.10.4. Prevention of Water Pollution in Inland Aquaculture Activity
1.10.5. Prevention of Water Pollution in Marine Aquaculture Activity
1.10.6. Prevention of Water Pollution in other Aquaculture Activities

Module 2. Advanced Physiology of Aquaculture Species. Fish, Molluscs, Crustaceans and Algae

2.1. Sensory System I

2.1.1. Vision
2.1.2. Hearing and Balance
2.1.3. Cutaneous Sensors
2.1.4. Behaviour

2.2. Sensory System II

2.2.1. Nociception
2.2.2. Chemoreceptors
2.2.3. Special Adaptations

2.3. Cardiovascular System of Aquaculture Species

2.3.1. Blood. General Characteristics and Composition
2.3.2. Cardiac Cells
2.3.3. Extrinsic and Intrinsic Control Mechanisms

2.4. Metabolisms of the Species used in Aquaculture

2.4.1. Digestion and Assimilation
2.4.2. Physiological Processes in the Physiological Metabolism of Carbohydrates
2.4.3. Physiological Processes in Physiological Lipid Metabolism
2.4.4. Physiological Processes in Physiological Protein Metabolism
2.4.5. Transport of Substances at Intestinal Level

2.5. Oxygen Uptake

2.5.1. Respiratory Chemoreceptors
2.5.2. Gill Structure
2.5.3. Extrabranchial Receptors

2.6. Osmotic and Ionic Balance

2.6.1. Introduction
2.6.2. Na+/Cl- Equilibrium
2.6.3. Acid-base Equilibrium
2.6.4. K+ Secretion

2.7. Stress in Aquaculture Facilities

2.7.1. Definition and Concepts
2.7.2. Consequences of Stress
2.7.3. Thermal Stress
2.7.4. Social Stress
2.7.5. Handling Stress

2.8. Endocrine System

2.8.1. General Considerations
2.8.2. Pituitary and Endocrine Organs
2.8.3. Hypothalamus-Pituitary-Thyroid Axis
2.8.4. Endocrine Disruptors

2.9. Physiology of the Skin and Locomotion Anatomophysiology

2.9.1. Skin Tissue Structure
2.9.2. Bone-cartilaginous Physiology
2.9.3. Muscle
2.9.4. Physiological Aspects of Locomotion
2.9.5. Buoyancy

2.10. Applied Algal Physiology

2.10.1. General Structure Types
2.10.2. Cell Morphology
2.10.3. Associated Structures
2.10.4. Internal Structure
2.10.5. Movement of Algae
2.10.6. Nutrition
2.10.7. Photoreceptor System
2.10.8. Photosynthesis
2.10.9. Interaction of Algae in Biological Cycles

Module 3. Nutrition in Aquaculture Farms

3.1. Nutritional Requirements of Aquatic Organisms

3.1.1. Nutritional Requirements of Fish
3.1.2. Nutritional Requirements of Crustaceans
3.1.3. Nutritional Requirements of Molluscs

3.2. Practical Feed Formulation

3.2.1. Larval Feed Formulation
3.2.2. Feed Formulation for Fattening
3.2.3. Feed Formulation for Reproductive Stage

3.3. Feed Quality and Raw Material Selection

3.3.1. Proteins
3.3.2. Amino Acids
3.3.3. Carbohydrates
3.3.4. Lipids

3.4. Digestibility of Food Components

3.4.1. Protein
3.4.2. Amino Acids
3.4.3. Carbohydrates
3.4.4. Lipids

3.5. Forms of Presentation of Feed for Aquaculture Cultures

3.5.1. Floating Feeds
3.5.2. Pelletized
3.5.3. Expanded
3.5.4. Extruded

3.6. Supply of Minerals, Vitamins, and Other Additives

3.6.1. Minerals
3.6.2. Vitamins
3.6.3. Other Additives

3.7. Intestinal Microbiota

3.7.1. The Importance of Microbiota
3.7.2. Microbiota Composition
3.7.3. Factors influencing the Composition of the Microbiota 

3.8. Use of Probiotics in Aquaculture

3.8.1. Probiotics
3.8.2. Beneficial effects of Probiotics
3.8.3. Immune Response to the Intestinal Microbiota
3.8.4. Organisms considered as Probiotics
3.8.5. Some problems associated with the misuse of Probiotics

3.9. Live Feeding: Probiotics and Prebiotics

3.9.1. Bacterial Aspects of Live Feeding
3.9.2. Bacterial Control in Live Feed Cultures
3.9.3. Live Feed Enrichment and Microbial Implications
3.9.4. Probiotics in Live Feed Production
3.9.5. Prebiotics and SymbiAotics in Live Feeds

3.10. Antinutritional Factors and Toxins in Feeds

3.10.1. Thiaminase
3.10.2. Avidin
3.10.3. Protease Inhibitors
3.10.4. Lectins
3.10.5. Phytoestrogens and Phytosterols
3.10.6. Phytic Acid
3.10.7. Glucosinolates
3.10.8. Saponins
3.10.9. Alkaloids
3.10.10. Mycotoxins

Module 4. Species Reproduction in Aquaculture

4.1. Reproduction in Aquaculture Species

4.1.1. Important Concepts
4.1.2. Types of Reproductive Systems
4.1.3. Sexual Behavior

4.2. Sex Determination and Differentiation in Aquaculture Species

4.2.1. Concept
4.2.2. Genotypic Sex Determination
4.2.3. Environmental Sex Determination
4.2.4. Sexual Differentiation

4.3. Reproductive Physiology I. Males

4.3.1. Physiology and Maturation
4.3.2. Spermatogenesis
4.3.3. Testicular Hormones

4.4. Reproductive Physiology II Females

4.4.1. Physiology and Maturation
4.4.2. Ovogenesis
4.4.3. Ovarian Hormones

4.5. Hormonal Regulation of Reproduction in Aquaculture

4.5.1. Regulation of Blood Levels
4.5.2. Thyroid Receptors
4.5.3. Thyroid Structures
4.5.4. Thyroid Hormone and Reproduction

4.6. Artificial Fertilization in Aquaculture

4.6.1. Physiological Changes during the Fertilization Process
4.6.2. Gamete Collection
4.6.3. Fertilization
4.6.4. Incubation
4.6.5. Types of Chromosome Manipulation

4.7. Environmental Control of Reproduction in Aquaculture Facilities

4.7.1. Photoperiod
4.7.2. Temperature
4.7.3. Aquaculture Application
4.7.4. Control of Sexual Maturation

4.8. Cryopreservation

4.8.1. Concepts and Objectives
4.8.2. Semen Cryopreservation
4.8.3. Oocyte Cryopreservation
4.8.4. Embryo Cryopreservation

4.9. Diet and Endocrine Disruptors in Reproduction

4.9.1. Effects of Different Food Components
4.9.2. Level of Intake and its Consequences
4.9.3. Concept of Endocrine Disruptor
4.9.4. Actions of Endocrine Disruptors

4.10. Algae Reproduction

4.10.1. Reproductive Physiological Characteristics
4.10.2. Life Cycle of Algae
4.10.3. Types of Reproduction
4.10.4. Storage and Conservation

Module 5. Biotechnology and Genetics in Aquaculture

5.1. Biotechnology, Genetics, and Selective Breeding in Aquaculture

5.1.1. History of Selection in Aquaculture Species
5.1.2. History of Biotechnological Applications in Aquaculture Species

5.2. Genetics applied to Aquaculture Species

5.2.1. Qualitative Traits
5.2.2. Phenotypic Variation and Environmental Influence
5.2.3. Population Size and Inbreeding
5.2.4. Population Genetics: Genetic Drift and Effects of Genetic Drift

5.3. Cloning and related Techniques in Aquaculture Species

5.3.1. Gynogenesis
5.3.2. Androgenesis
5.3.3. Cloned Populations
5.3.4. Cloning by Nuclear Transfer

5.4. Crossing Strategies

5.4.1. Intraspecific Crossing
5.4.2. Interspecific Hybridization

5.5. Genetic Selection: Breeding Programs

5.5.1. Bases of Genetic Selection
5.5.2. Response to Selection
5.5.3. Individual and Family Selection
5.5.4. Correlated Traits Indirect Selection

5.6. Reproductive Biotechnology in Aquaculture Species

5.6.1. Polyploidy and Xenogenesis
5.6.2. Sex Reversal and Breeding

5.7. Aquaculture Structural Genomics

5.7.1. Molecular Markers and Mapping: Localization of Genes
5.7.2. Marker-assisted Selection

5.8. Aquaculture Functional Genomics

5.8.1. Gene Expression
5.8.2. Implication of Expression in Productive and Physiological Traits
5.8.3. Proteomics and Applications

5.9. Gene Transfer and Gene Editing

5.9.1. Generation of Transgenic Individuals
5.9.2. Productive applications of Transgenic Individuals
5.9.3. Biosafety in the use of Transgenic Individuals
5.9.4. Applications of Gene Editing in Aquaculture

5.10. Conservation of Genetic Resources of Aquaculture Species

5.10.1. Maintenance of Diversity and Ecosystems: Contribution of Aquaculture
5.10.2. Genetic Resource Banks in Aquaculture

Module 6. Pathology Most frequent Diseases and Alterations in Aquaculture

6.1. Pathology in Aquaculture

6.1.1. Important Concepts
6.1.2. Importance of the Immune System
6.1.3. Infectious Diseases
6.1.4. Parasitic Diseases
6.1.5. Nutritional Diseases
6.1.6. Other causes of Illness

6.2. Bacterial Diseases I

6.2.1. General Symptoms Methods of Diagnosis and Treatment
6.2.2. Flavobacteria
6.2.3. Enterobacteriaceae
6.2.4. Aeromonas
6.2.5. Pseudomonas

6.3. Bacterial Diseases II

6.3.1. Mycobacteria
6.3.2. Photobacteria
6.3.3. Flexibacteria
6.3.4. Chlamidia
6.3.5. Other Bacteria

6.4. Fungal Diseases

6.4.1. General Symptoms Methods of Diagnosis and Treatment
6.4.2. Oomycetes
6.4.3. Chytridiomycetes
6.4.4. Zygomycetes
6.4.5. Deuteromycetes

6.5. Viral Diseases I

6.5.1. Symptoms, Diagnostic Methods, and Treatment
6.5.2. Notifiable Viral Diseases (NDD)
6.5.3. Epizootic Hematopoietic Necrosis
6.5.4. Infectious Hematopoietic Necrosis
6.5.5. Viral Hemorrhagic Septicemia
6.5.6. Infectious Pancreatic Necrosis

6.6. Viral Diseases II

6.6.1. Infectious Salmon Anemia
6.6.2. Koi Herpervirus
6.6.3. Encephalopathy and Viral Retinopathy
6.6.4. Lymphocystis
6.6.5. Pancreatic and Sleeping Diseases
6.6.6. Other Viral Diseases

6.7. Parasitic Diseases

6.7.1. Symptoms. Methods of Diagnosis and Treatment
6.7.2. Protists
6.7.3. Metazoans

6.8. Nutritional Diseases

6.8.1. Important considerations in the relationship between Nutrition and its Pathologies
6.8.2. Causes of Starvation
6.8.3. Protein, Lipid, and Carbohydrate Deficiencies
6.8.4. Vitamin Deficiency
6.8.5. Mineral Deficiency
6.8.6. Toxins and their effects on Food

6.9. Neoplasms

6.9.1. Importance of Neoplastic Processes
6.9.2. Tumors of Epithelial Origin
6.9.3. Tumors of Mesenchymal Origin
6.9.4. Hematopoietic Tumors
6.9.5. Other Tumor Processes

6.10. Other Non-infectious Diseases

6.10.1. Traumatic Injuries
6.10.2. Heat Stress Disease
6.10.3. Social Stress Pathologies
6.10.4. Gas Bubble Disease
6.10.5. Irritants
6.10.6. Physical Deformations
6.10.7. Genetic Alterations
6.10.8. Diseases caused by Algae

Module 7. Aquaculture Facilities. Types, Design and Management

7.1. General Characteristics of the different types of Facilities

7.1.1. Continental Aquaculture Production
7.1.2. Structures of a Continental Facility
7.1.3. Location of Facilities
7.1.4. Marine Aquaculture Production
7.1.5. Structures of a Marine Facility
7.1.6. Location of Facilities
7.1.7. Ornamental Aquaculture Production

7.2. Terrestrial Facilities Water

7.2.1. Water Catchment
7.2.2. Pumping Systems
7.2.3. Recirculating Systems
7.2.4. Water Distribution
7.2.5. Ponds Water Circulation in Ponds

7.3. Filtration and Oxygenation in Terrestrial Installations

7.3.1. Filtration Methods
7.3.2. Biofiltration
7.3.3. Water Aeration
7.3.4. Water Oxygenation. Oxygen Requirements

7.4. Marine Installations

7.4.1. Important Aspects
7.4.2. Types of Marine Pens
7.4.3. Currents, Wind, and Waves
7.4.4. Stress on Marine Installations

7.5. Management and Organization in the different types of Installations

7.5.1. Fattening Facilities
7.5.2. Reproduction Facilities
7.5.3. Pre-fattening Facilities
7.5.4. Ornamental Species Facilities

7.6. Maintenance of Facilities

7.6.1. Water Pipelines
7.6.2. Aeration and Oxygenation Systems
7.6.3. Feeding System
7.6.4. Auxiliary Structures

7.7. Growth

7.7.1. Use of Lots
7.7.2. Biomass
7.7.3. Establishment of the number of Ponds per Lot
7.7.4. Splits and Classification
7.7.5. Growth Monitoring

7.8. Casualty Control

7.8.1. Sanitary Plan
7.8.2. Leaks
7.8.3. Casualties. Causes

7.9. Marketing of the Final Product

7.9.1. Sales Planning
7.9.2. Slaughtering and Processing
7.9.3. Product Quality and Traceability
7.9.4. Marketing

7.10. Aquaculture and Sustainable Development

7.10.1. Use of Wild Stocks
7.10.2. Organic Matter in Effluents
7.10.3. Contagion by Pathogens
7.10.4. Use of Medication and its Residues
7.10.5. Food Residues
7.10.6. Effects on the Environment and Local Fauna

Module 8. Aquaculture Sector Regulations

8.1. Legal Framework for Aquaculture

8.1.1. Aquaculture
8.1.2. Legal Certainty and the Degree of Regulatory Development
8.1.3. Legal Regime
8.1.4. Scope of Regulation

8.2. Regulations related to Aquaculture

8.2.1. Specific Regulations
8.2.2. Regulations of General Application
8.2.3. Environmental Regulations
8.2.4. Animal Health Regulations
8.2.5. Hygienic-Sanitary Regulations
8.2.6. Marketing Regulations
8.2.7. Other Regulations involved

8.3. Regulation of Aquaculture in the European Union

8.3.1. European Aquaculture
8.3.2. The Strategy for the Sustainable Development of European Aquaculture
8.3.3. The Strategic Guidelines for the Sustainable Development of EU Aquaculture
8.3.4. Resolutions of the European Parliament

8.4. International Organizations

8.4.1. European Union
8.4.2. World Trade Organization (WTO)
8.4.3. World Health Organisation (WHO)
8.4.4. World Organization for Animal Health (IOM)
8.4.5. International Council for the Exploration of the Sea

8.5. Food and Agriculture Organization of the United Nations (FAO)

8.5.1. Food and Agriculture Organization of the United Nations (FAO)
8.5.2. FAO and Aquaculture
8.5.3. The Fishing Committee (COFI)
8.5.4. COFIAquaculture Subcommittee
8.5.5. The Code of Conduct for Responsible Fishing

8.6. International Entities and Partnerships

8.6.1. World Aquaculture Society
8.6.2. Other Aquaculture Societies and Organizations

Module 9. Structure and Economic Management

9.1. Introduction

9.1.1. Capture Production
9.1.2. Aquaculture Production
9.1.3. Initial Conclusions

9.2. The Quantitative and Qualitative importance of Aquaculture in the World

9.2.1. Introduction
9.2.2. The Evolution of World Aquaculture
9.2.3. Aquaculture Location
9.2.4. Its Quantitative and Qualitative Perspectives
9.2.5. Initial Conclusions

9.3. Viability of the Aquaculture Enterprise

9.3.1. Introduction
9.3.2. What is meant by Viability?
9.3.3. Types of Viability
9.3.4. The Conditional Viability of the Investment
9.3.5. Initial Conclusions

9.4. Finance in the Aquaculture Company

9.4.1. Introduction
9.4.2. Sources of Financing: their interest
9.4.3. The Policy and Cost of Indebtedness
9.4.4. Structure and Sources of Indebtedness
9.4.5. Self-financing
9.4.6. Initial Conclusions

9.5. The Profit and Loss Account and Economic Flows in the Aquaculture Enterprise

9.5.1. Introduction
9.5.2. Results Research
9.5.3. Economic and Financial Cash Flows
9.5.4. The Added Value
9.5.5. Initial Conclusions

9.6. The Equity and Financial Analysis of the Aquaculture Business

9.6.1. Introduction
9.6.2. Prerequisites
9.6.3. Arrangement of the Balance Sheet
9.6.4. Analysis of the Development of the Balance Sheet
9.6.5. AdhocConclusions

9.7. Economic Ratios to be considered in Aquaculture

9.7.1. Introduction
9.7.2. The Relative Value of Ratios
9.7.3. Types of Ratios
9.7.4. Ratios to Evaluate Profitability
9.7.5. Ratios to Evaluate Liquidity
9.7.6. Ratios to Evaluate Indebtedness
9.7.7. Initial Conclusions

9.8. Economic Analysis in Aquaculture

9.8.1. Introduction
9.8.2. Structure and Operationality of Accounting Accounts
9.8.3. Asset and Liability Accounts
9.8.4. Difference Accounts
9.8.5. Profit and Loss Accounts
9.8.6. The Checks
9.8.7. Complementary Considerations

Module 10. Aquaculture Culture Models

10.1. Inland Models I

10.1.1. Cyprinid Culture
10.1.2. Tilapia Culture

10.2. Continental Models II

10.2.1. Trout Farming
10.2.2. Salmon Farming

10.3. Marine Aquaculture Models I

10.3.1. Sea Bream Farming
10.3.2. Sea Bass Farming

10.4. Marine Aquaculture Models II

10.4.1. Turbot Farming
10.4.2. Tuna Farming

10.5. Mollusc Farming Models

10.5.1. Clam Culture
10.5.2. Mussel Culture

10.6. Crustacean Culture Model

10.6.1. Shrimp Farming
10.6.2. Shrimp Farming

10.7. Ornamental Aquaculture Culture Models. Freshwater Species I

10.7.1. Viviparous Culture
10.7.2. Cultivation of South American Cichlids
10.7.3. Cultivation of African Cichlids

10.8. Ornamental Aquaculture Culture Models. Freshwater Species II

10.8.1. Cultivation of African Cichlids
10.8.2. Discus Fish Culture
10.8.3. Koi Culture
10.8.4. Culture of Other Freshwater Species

10.9. Ornamental Aquaculture Models. Saltwater Species

10.9.1. Clownfish Culture
10.9.2. Cultivation of Paracanthurus Hepatus
10.9.3. Cultivation of Pterapogon Kauderni
10.9.4. Macro and Microalgae Culture

10.10. Other Aquaculture Culture Models

10.10.1. Microalgae Culture
10.10.2. Macroalgae Culture
10.10.3. Live Food Culture

This training will allow you to advance your career comfortably”