The National Fisheries Institute, in cooperation with U.S. Food and Drug Administration, USDC/NOAA- Seafood Inspection Program (SIP), and the University of California-Davis Seafood Extension Program, invites seafood workers to participate in an introductory level course for inspectors, quality control professionals, purchasing agents, and anyone wishing to polish their sensory skills. This workshop will take place at the USDC/NOAA facility in Long Beach, California on October 15 and 16.
Seafoods to be presented are: peeled and deveined shrimp (cooked and raw), CO-treated tuna, raw and smoked salmon, and pasteurized crabmeat. Lectures during this class will cover the basics of sensory evaluation as well as presentations on imports, current sensory issues at FDA, etc. Note that this two day course led by Jim Barnett (FDA Retired), Mike McLendon, Sensory Expert with FDA, Pamela Tom of UC-Davis, and 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. The registration link is available at http://www.aboutseafood.com/about/nfi-events Or you may contact Jenny Burke, 703-752-8882, jburke@nfi.org, to register and/or for further information.
The event will be held on Wednesday, October 15, 2008 from 8:00 AM – 5:00 PM and Thursday, October 16, 2008 from 8:00 AM - 5:00 PM
Event location:
USDC/NOAA Building
501 West Ocean Blvd., Suite 1200
Long Beach, CA 90802
The cost is $660 for both days or $440 per day.
For more information contact:
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) |
