NATIONAL FISHERIES INSTITUTE (NFI) ANNOUNCES
WEST COAST SENSORY WORKSHOP
OCTOBER 18TH AND 19TH
Our two day Sensory Workshop, a partnership among the Food and Drug
Administration (FDA), National Marine Fisheries Service (NMFS),
California Sea Grant Extension Program, and NFI, follows the West Coast
Seafood Show beginning Wednesday, October 18th. The venue will be the
new NMFS facility in Long Beach, CA. The workshop trains attendees in
organoleptic evaluation of seafood products with particular attention to
U.S. government standards for decomposition. This is a "hands on"
workshop where seafood in various degrees of decomposition will be
presented. Opportunity is offered to compare fresh versus decomposed.
Also, sensory terms that describe the aromas and odors will be discussed
as they occur in the samples presented. Lecture is minimal. This is a
laboratory short course for quality control professionals, purchasing
agents, and anyone wishing to polish their sensory skills.
Frozen tuna, mahi mahi, and escolar will be covered on Day One. Day Two
will cover spiny and slipper lobster, crab meat, and raw and cook and
peel shrimp.
Registration is limited to 20 to maximize individual attention. For
further information or to register, contact NFI's Kinda Mines at
703-772-8882 or kmines@nfi.org.
The National Fisheries Institute (NFI) is the nation's leading advocacy
organization for the seafood industry. Its member companies represent
every element of the industry from the fishing vessels at sea to the
national seafood restaurant chains. From responsible aquaculture, to a
marketplace supporting free trade, to ensuring consumers have the facts
on the health benefits of fish and shellfish, NFI and its members
support and promote sound public policy based on scientific research.
Barbara Blakistone, Ph.D.
Director, Technical and Regulatory Affairs
National Fisheries Institute
McLean, VA
703-752-8887
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