The USDC Seafood Inspection Program’s National Sensory Section
will hold a seafood sensory workshop open to anyone in industry,
October 5 and 6, 2005 in Gloucester, Massachusetts.
The program will cover Flounder, Atlantic Salmon and White Shrimp.
Class activities are one-to-one with their internationally calibrated
seafood experts. Training emphasizes:
- recognized descriptive language for seafood quality,
- the U.S. government cut-off point for decomposition, and
- how to identify top quality.
Course agenda and registration facts are posted on the USDC/NOAA -
Seafood Inspection Program website
(http://seafood.nmfs.noaa.gov/sensory.htm).
Please contact Ms. Christine Lilienthal (tel: 978-281-9381, fax: 978-281-
9134, email: Christine.D.Lilienthal@noaa.gov) for more information.
Regards,
Pamela Tom
University of California
Sea Grant Extension Program
This archive was generated by hypermail 2b29 : Fri Aug 12 2005 - 19:49:54 PDT