Occupational Health in the Seafood Industry
About this course
This course addresses a wide range of occupational health issues relevant for the seafood industry. It covers both physical, biological, chemical and psychosocial factors relevant for workers involved in the seafood value chain.
With particular attention to the diversity of the workforce and industry-specific conditions, the course aims to provide a comprehensive understanding of both risks and health-promoting aspects of work in this sector.
Participants will explore key health concerns associated with seafood processing, such as exposure to cold, repetitive work, bioaerosols, and allergens, alongside organisational and psychosocial aspects. The course also focuses on the significant role of immigrant workers in the industry, and how their working conditions are shaped by temporary contracts and structural factors.
As part of the programme, participants will also take part in a company visit, offering a closer look at how the seafood industry operates in Norway and the practical workplace conditions in this sector.
Main Topics
- Physical factors: ergonomics, cold exposure, and noise
- Biological factors: bioaerosols including allergens, enzymes, endotoxins, and microorganisms
- Psychosocial and organisational factors, including positive health drivers/health-promoting factors
- Working conditions for immigrant workers in the seafood industry
- Preventive and protective measures at the workplace
Course Objectives
- Identify key work environment challenges for workers in the seafood value chain
- Understand health risks relevant for seafood processing work
- Explore health-promoting factors and organisational conditions
- Learn about strategies and preventive measures to improve workplace health and safety
Target Group
The course is relevant to those involved in occupational health, safety, and research related to seafood production and processing.
Course Summary |
|
| 9th – 11th of June 2026 | |
| Onsite course | |
| Radisson Blu Bodø, Norway | |
| Deadline 8th of May 2026 | |
| EUR 730 – 900 (depending on the day package) | |
| Register now |
Price information
The price of the course consists of the course fee of EUR 500
and the day package of choice.
Day package I
This package includes:
- conference facilities and technical equipment
- course material
- coffees, lunches
- dinner on Tuesday evening
- dinner and social program on Wednesday evening
We strongly encourage you to take part in the social program, as this is a vital part of the NIVA course experience. We believe in the power of networking and strive to create an inspiring possibility for that through the social program.
The total price of the course is EUR 900 (course fee EUR 500 + day package fee EUR 410).
Day package II
This package includes:
- conference facilities and technical equipment
- course material
- coffees, lunches
Kindly note that the day package II does not include dinners, nor the social program.
The total price of the course is EUR 730 (course fee EUR 500 + day package fee EUR 230).
Accommodation
8th – 11th of June 2026 at Radisson Blu, Bodø, Norway.
NIVA has made a block reservation for the accommodation 8th – 11th of June 2026 at Radisson Blu, Bodø, Norway.
To book a room from the block, kindly make the reservation through this link (available until 11.5.2026). Note that the last date for room cancellation is 7 days prior to arrival.
The room price for a single standard room is approx. EUR 95 (NOK 1 100) including breakfast.
The block reservation will be available until 11th of May 2026.
General course fee and cancellation information
The courses and workshops vary in price. Please note that the course fee does not cover meals or accommodation. The course fee and day-package fee are invoiced after the registration deadline.
Travel arrangements
Please refrain from booking any travel tickets until we have confirmed the course. The confirmation, which will be sent at the latest after the registration deadline, will include detailed information on the payment of the course fee and day-packages, as well as information on practical arrangements. Please note that you are not insured by NIVA.
Accessibility and Inclusion
Our venues for organising courses have carefully considered accessibility to ensure they cater to the needs of all participants. For detailed information about the hotel’s accessibility features, please read more here.
Cancellation policy
Cancellations received by 8th of May 2026: full refund
Cancellations received by 9th of May 2026 or later: no refund
NIVA will issue an invoice or send information on how to pay the course with credit card (depending on the option chosen in the registration form) after the registration deadline.
The price is subject to minor changes.
Contact persons
Course leader
Anje Höper, Researcher at UiT The Arctic University of Norway
email: anje.hoeper@uit.no
In practical matters, please contact:
Julia Hemgård, Project Manager at NIVA
email: julia.hemgard@niva.org
