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), UC-Davis
Sea Grant, and NFI, follows the West Coast Seafood Show beginning
Wednesday, October 18th. The venue will be the new USDC/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 yellow fin and big eye tuna, mahi mahi, escolar, and marlin will
be covered on Day One. Day Two will cover spiny and slipper lobster,
crab meat, and shell on raw shrimp and cooked shrimp.
Registration is limited to 20 to maximize individual attention. For
further information or to register, contact NFI's Tania Olsen at
703-772-8883 or tolsen@nfi.org.
Barbara
Barbara Blakistone, Ph.D.
Director, Technical and Regulatory Affairs
National Fisheries Institute
McLean, VA
703-752-8887
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