Due to popular demand, NFI will host a second East Coast Sensory workshop. The National Fisheries Institute in cooperation with the Food and Drug Administration and NOAA-SIP invites 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 will take place at Quirch Foods, Miami, FL on April 13 and 14, 2017.
The species menu consists of vannamei shrimp raw & vannamei shrimp cooked, tuna, mahi-mahi and farmed Atlantic Salmon. (The menu may change subject to availability.) The class is a hands on workshop in decomposition led by Michael McLendon, FDA National Sensory Expert, and Charlie Bostwick, NOAA-SIP. There will be short lectures on sensory evaluation and current issues in importing seafood. You will learn FDA sensory evaluation methods and FDA criteria for decomposition.
Thursday, April 13, 2017 - Friday, April 14, 2017 8:00 AM - 4:00 PM
Quirch Foods7600 NW 82nd PlaceMiami, Florida 33166
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