To: Seafood Community
Fr: Pamela Tom, University of California, Sea Grant Extension Program
The University of California Sea Grant Extension Program, NOAA-Seafood
Inspection Program (NOAA-SIP), and US Food and Drug Administration (FDA)
are cooperating to provide a sensory evaluation short course during May
6-8, 2008 at the NOAA-SIP office in Long Beach, CA. Day one covers
carbon monoxide treated tuna and mahi-mahi. Days two and three feature
canned and pouched albacore, yellowfin and skipjack tuna.
This course is designed for processors, wholesalers, buyers, retailers,
food service, analytical lab and seafood inspection personnel.
Participants receive hands-on training in "calibrating" their sense of
smell with a 100 point scale. Seafood sensory experts will share their
expertise on judging seafood products that are on the borderline of
passing or failing. Participants will learn to identify odors which are
acceptable or objectionable in product evaluations. Score sheets
comparing participant and expert ratings illustrate how closely the
participant's assessment matches the experts.
The course enrollment is limited. A course registration form and
further details are on the Seafood Network Information Center web site
at: http://seafood.ucdavis.edu/events/sensoryann08.pdf
If you have questions about the short course, please contact the course
coordinator, Pamela Tom (e-mail: pdtom@ucdavis.edu ).
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