A seafood sensory evaluation workshop will be held on March 14 and 15, 2007 in Gloucester, Massachusetts (following the International Boston Seafood Show).
The workshop is sponsored by the National Fisheries Institute, in cooperation with University of California Sea Grant Extension Program, USDC/NOAA- Seafood Inspection program, and the U.S. Food and Drug Administration. The workshop is an introductory course for quality control professionals, purchasing agents, and anyone wishing to polish their seafood sensory evaluation skills. Attendees will receive training in organoleptic evaluation of seafood products with particular attention to decomposition. This is a 'hands on' workshop where seafood in various degrees of decomposition will be presented. Opportunity is offered to compare increments of fresh versus decomposed samples. Also, sensory terms used by FDA and the USDC/NOAA-SIP will be discussed.
March 14 covers shrimp [canned (focusing on indole as a decomposition aroma); shell-on; and peeled & deveined] will be covered.
March 15 focuses on salmon, scallops, and catfish.
Details are posted on the Internet at:
http://guest.cvent.com/EVENTS/Info/Summary.aspx?e=8cb99d27-a549-4f09-8a4e-90ca0daa9b38
Questions may be directed to Jenny Burke at the National Fisheries Institute (phone: 703-752-8882; e-mail: JBurke@NFI.org <mailto:JBurke@NFI.org> ).
Pamela Tom
University of California
Sea Grant Extension Program
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