The US Dept. of Commerce Sensory Training Program for Seafood is
conducting an intensive two-day program on: flounder, scallops and shrimp
during June 19-20 at the NMFS sensory lab in Gloucester, MA. Enrollment
is limited to 15.
The USDC course uniquely couples a mini course in sensory science with
plenty of hands-on product training with recognized experts. Upon
completion, armed with the most efficient tools and training available,
participants will be capable of evaluating quality of the species and
product forms they deal with every day.
Participants will have the opportunity to:
-Master the most effective smelling and tasting techniques.
-Experince one-on-one work with our internationally calibrated seafood
experts.
-Learn where the US government cut-off point for decomposition is
and how to identify "premium quality".
-Be taught a complete, internationally recognized language for
seafood quality.
-Be eligible to receive continuing education units (CEU's) for completion
of the program.
Instructors: Terriann Reilly, MS (Chief, National Sensory Section);
Michael DiLiberti, MA; Steve Barusso, Mike McLendon, and a cadre of USDC
internationally calibrated product experts.
The program is designed for: seafood buyers, retailers, merchandisers,
managers, sales associates and owners, restaurant chains, seafood
processors, importers, exporters, processors of value-added products
containing seafood, quality testing laboratories, university researchers
and others.
The course registration form can be accessed from the website via:
http://seafood.nmfs.noaa.gov/sensory.htm
For further information, call (978) 281-9123.
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