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Natioanl Fisheries Institute (NFI) announces the East Coast Sensory
Workshop to follow the International Boston Seafood Show on March 14 and
15 in Gloucester, MA. This is an introductory course for quality
professionals, purchasing agents, anyone wishing to polish their sensory
skills. The workshop focuses on decomposition and FDA sensory terms
that define degrees of decomposition. Day 1 will include canned shrimp,
shell on, and peeled and deveined. In particular for canned shrimp, the
indole note will be examined as an indicator of decomposition. Day 2
features salmon, scallops, and catfish. NFI co-sponsors the workshop
with the University of California Sea Grant Extension Program, FDA, and
USDC/NOAA. To register click on
http://guest.cvent.com/EVENTS/Info/Summary.aspx?e=8cb99d27-a549-4f09-8a4
e-90ca0daa9b38 .
For further information, contact Dr. Barbara Blakistone (
bblakistone@nfi.org) at NFI, 7918 Jones Branch Drive, Suite 700, McLean,
VA 22102.
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