NFI's East Coast Sensory Workshop
The National Fisheries Institute, in cooperation with U.S. Food and Drug
Administration and USDC/NOAA- Seafood Inspection Program (SIP) invite
you to participate in an introductory level course for inspectors,
quality control professionals, purchasing agents, and anyone wishing to
polish their sensory skills. This workshop follows the International
Boston Seafood Show, February 24-26, 2008 and will take place in
Gloucester, MA.
Seafoods to be presented are: Atlantic cod, Atlantic pollock, sea
scallops, tilapia, salmon, shell -on shrimp, and catfish. Lectures
during this class will cover the basics of sensory evaluation as well as
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 experts, is primarily a "hands-on" 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, to register and/or
for further information.
WHEN
Wednesday, February 27, 2008 8:00 AM - 5:00 PM
Thursday, February 28, 2008 8:00 AM - 5:00 PM
WHERE
USDC/NOAA Building
11-15 Parker Street, Gloucester, MA
COST
Full course, $660
One day, $440
Posted by:
Barbara Blakistone, Ph.D.
Director, Scientific Affairs
National Fisheries Institute
7918 Jones Branch Drive, Suite 700
McLean, VA 22102
703-752-8887 (office)
703-752-7583 (FAX)
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