Aquaculture Foods Workshop Announcement

From: Douglas L. Marshall (microman@ra.msstate.edu)
Date: Tue Jun 08 2004 - 08:34:21 PDT

  • Next message: Liz Brown: "Re: Cooked Crab HACCP"

    Best Practices for Safe and High Quality Aquaculture Products
    IAFP 2004 - 91st Annual Meeting
    August 8-11, 2004
    JW Marriott Desert Ridge Resort
    Phoenix, Arizona
    http://www.foodprotection.org/

    Workshop II — Saturday, August 7, 2004

    Aquacultured seafoods are an increasingly important component of global
    trade in seafoods. Overexploitation of natural harvests has created a
    growing interest in aquaculture to provide seafoods to a demanding public.
    Because aquaculture is a controlled enterprise, inventory control, quality,
    and safety issues are very different than wild catch products. This workshop
    is designed to give attendees an overview of practices necessary to deliver
    high quality and safe aquacultured products to today’s discriminating
    consumer. The afternoon session will include an interactive field trip to
    Desert Sweet Shrimp Farm in Gila Bend, AZ.

    Workshop Topics
    • Shellfish (Crustacean and Mollusks)
    • Finfish warm water
    • Finfish cold water
    • What works for the industry
    • Interactive field trip

    Instructors
    Linda Andrews, Mississippi State University, Biloxi, MS
    Andrew Kaelin, AIS Aqua Foods, Inc., Arroy Seco, NM
    Lisbeth Truelstrup Hansen, Canadian Institute of Fisheries Technology,
    Dalhousie University, Halifax, Nova Scotia, Canada

    Organizer and Instructor
    Douglas L. Marshall, Mississippi State University, Mississippi State, MS

    Who Should Attend?
    Seafood processors, seafood retailers, and food service.

    Hours/Prices
    Registration –
    7:30 a.m. Continental Breakfast

    Workshop –
    8:00 a.m. – 5:30 p.m.
    (Lunch Provided)

    Early Rate Late Rate
    IAFP Member $375.00 $450.00
    NonMember $475.00 $550.00

    Meeting and registration details are found here
    http://www.foodprotection.org/

    ********************************************
    Douglas L. Marshall, Ph.D.
    Professor, Mississippi State University
      http://www.msstate.edu/dept/fst
    Contributing Editor, Food Microbiology
      http://www.foodscience.elsevier.com
    Department of Food Science & Technology
    Room 110 Herzer, Stone Blvd (courier)
    Box 9805 (mail)
    Mississippi State, MS 39762-9805 USA
    Ph 1-662-325-8722
    Fax 1-662-325-8728
    ********************************************

    This archive was generated by hypermail 2b29 : Tue Jun 08 2004 - 08:44:09 PDT