The course describes the application of new technologies for processing and preserving in the field of marine products (high hydrostatic pressure, ohmic heating, pulsed light, radiation, etc.). It focuses in alternative technology as the one currently in use, which can adapt to the new market trends, in order to lengthen the shelf life of fresh and chilled products and increase their quality and safety, as well as to streamline processes and develop new products with enhanced or functional features (particularly in its relationship to health quality).