A frozen shrimp sensory evaluation workshop is planned for January
26-28, 2005 in Pathumthani (20 KM from the Bangkok International
Airport), Thailand at the National Centre for Genetic Engineering and
Biotechnology (BIOTEC).
The short course is designed for shrimp processing, inspection, exporting,
purchasing, analytical, and quality assurance personnel. U.S. Food and
Drug Administration and Thailand Department of Fisheries seafood experts
have been invited to teach the course in English.
Participants will learn the accept/reject sensory and chemical criteria
allowed by the U.S. Food and Drug Administration (FDA) in evaluating
shrimp products exported into the USA. The species will include black
tiger shrimp, Thailand white shrimp (Penaeus vannamei) and freshwater
shrimp.
Course sponsors include: the University of California Cooperative
Extension - Sea Grant Extension Program, PSB Test (Thailand), National
Centre for Genetic Engineering and Biotechnology, National Science and
Technology Development Agency, Food Science and Technology Association of
Thailand, and Thailand Department of Fisheries.
Course information is on the Seafood Network Information Center web site
at: http://seafood.ucdavis.edu/events/shrimp05.htm
A brochure is on the web at:
http://seafood.ucdavis.edu/events/shrimpcourse.pdf
For further information contact:
Pamela Tom, UC SGEP E-mail: pdtom@ucdavis.edu or Sean Kok-Fai Boey, PSB
Test, E-mail: sean.boey@psbtest.com
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