23rd ANNUAL SEAFOOD TECHNOLOGY SHORT COURSE
Canadian Institute of Fisheries Technology
Dalhousie University
Halifax, Nova Scotia
February 22-24, 2006
COURSE DESCRIPTION
This course is intended to provide practical, relevant information on
process operations and quality aspects in the traditional and aquacultured
seafood industry. It will cover fish and shellfish handling, processing
(chilling, freezing, thawing, salting, smoking, mincing, etc.), quality
control and sanitation. Instruction will include hands-on quality
assessment, demonstrations and discussion workshops on key industry
issues. The program has been designed to give a comprehensive overview of
today's seafood processing industry.
WHO SHOULD ATTEND
This course is aimed at all levels of personnel concerned with fish
handling and processing. Managers, supervisors, trainees and others
involved in various sectors of the industry from harvest to retail,
including export, would benefit. The course will be broad in scope,
focussing on fundamentals and current good practices, with an emphasis on
practical aspects of fish handling.
For a copy of the course brochure which lists the topics to be covered,
registration fee, etc., go to:
http://seafood.ucdavis.edu/events/cift06.pdf
For further information, contact: Joann Scott (Phone: 902/494-6225 Fax:
902/420-0219) or E-mail: Tom.Gill@dal.ca
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