West Coast Fall Sensory Workshop
The National Fisheries Institute, in cooperation with U.S. Food and Drug
Administration, USDC/NOAA- Seafood Inspection Program (SIP), University
of California Sea Grant Extension Program and UC-Davis invite you to
participate in an introductory level course for inspectors, quality
control professionals, purchasing agents, and anyone wishing to polish
their sensory skills.
Seafoods to be presented are tuna: raw and CO-treated, mahi mahi,
shrimp, and 2 types of salmon: raw and smoked. NOTE THIS IS THE FIRST
TIME SMOKED SALMON HAS BEEN OFFFERED IN AN NFI SENSORY WORKSHOP.
Lectures during this class will cover the basics of sensory evaluation
as well as FDA presentations on imports, compliance issues, etc. Note
that this two day "hands on" course, led by Jim Barnett (FDA Retired)
and Mike McLendon, FDA and assisted by USDC and UC-Davis experts, is
primarily a sensory course on decomposition detection in seafood. You
will learn FDA sensory evaluation methods and what FDA considers
decomposed seafood.
The workshop will be filled on a first-come, first-served basis. Please
contact Jenny Burke, 703-752-8882, jburke@nfi.org, for further
information.
WHEN
Thursday, October 11, 2007 8:30 AM - 5:00 PM
Friday, October 12, 2007 8:00 AM - 1:00 PM
WHERE
Federal Building
Long Beach, CA 90802
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