US Dept. of Commerce Sensory Workshop on Pacific Pollock, Atlantic Farm-Raised Salmon and Carolina White Shrimp - Seattle, WA, November 15-16, 2005

From: Pamela Tom (pdtom@ucdavis.edu)
Date: Mon Oct 03 2005 - 18:14:05 PDT

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    The USDC Seafood Inspection Program's National Sensory Section will hold a
    two-day seafood sensory workshop open to anyone in industry, November 15th
    and 16th, 2005 in Seattle, WA.. The program will cover Pacific Pollock,
    Farm-raised Atlantic Salmon and Carolina White Shrimp. Class activities
    are one on one with our internationally calibrated seafood experts.

    Training emphasizes:
    - recognized descripitive language for seafood quality
    - where the U.S. government cut-off point is for decomposition.
    - how to identify top quality.

    The course agenda and registration facts will be posted on the NMFS
    training branch website: http://seafood.nmfs.noaa.gov/                 

    In the meantime, the agenda
    (http://seafood.ucdavis.edu/events/nmfssensoryagenda.htm) and regstration
    form (http://seafood.ucdavis.edu/events/nmfssensoryreg.htm) are also
    posted on the Seafood Network Information Center web site.

    Please contact Ms. Christine Lilienthal (tel: 978-281-9381, fax:
    978-281-9134, email: Christine.D.Lilienthal@noaa.gov) for more
    information.    

    Steven Barusso
    Training Specialist
    USDC, NOAA, NMFS, National Sensory Section
    Gloucester, MA

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