Sensory Evaluation Workshops on Tuna and Other Scombroid Fish and Shrimp

From: Pamela Tom (pdtom@ucdavis.edu)
Date: Tue Sep 13 2005 - 21:42:31 PDT

  • Next message: Pamela Tom: "US FDA's Seafood Safety Information following Hurricane Katrina"

    The National Fisheries Institute will offer a Sensory Evaluation Workshop
    on Oct. 12-13, 2005 in conjunction with the California Sea Grant Program,
    the USDC/NOAA-Seafood Inspection Program and the U.S. Food and Drug
    Adiministration.

    The workshop is designed to train U.S. importers, processors and overseas
    exporters on sensory assessment characteristics that the USDC/NOAA-SIP
    and US FDA use in determining whether to accept or reject product during
    importation or processing.

    The October 12 workshop covers tuna and other scombroid fish (such as
    mahi). Shrimp will be featured on October 13.

    The workshop is intended for industry professionals responsible for
    procurement, product specifications and quality assurance. Importers are
    encouraged to invite their suppliers to participate.

    The workshop will be held at the FDA lab in Irvine CA. To view the agenda
    or to register, go to:
    http://guest.cvent.com/EVENTS/Info/Invitation.aspx?e=c86b950e-c113-47bb-a698-badc3218754d

    If you have questions about the workshop, contact Ms. Kinda Mines (phone:
    703.752.8882, E-mail: kmines@nfi.org).

    Note, the workshop is being offered two days after the International West
    Caost Seafood Show in Los Angeles, CA. (For details:
    http://www.westcoastseafood.com/)

    Pamela Tom
    University of California
    Sea Grant Extension Program

    This archive was generated by hypermail 2b29 : Tue Sep 13 2005 - 21:46:02 PDT