Sensory Evaluation Short Course

May 6–8, 2008

A short course on Sensory Evaluation will be held at the NOAA-Seafood Inspection Program (NOAA-SIP) office in Long Beach, CA. The course is cosponsored by the California Sea Grant Extension Program and NOAA-SIP in cooperation with the U.S. FDA and Jim Barnett.

Day one will cover carbon-monoxide treated tuna and mahi-mahi, and the topics for days two and three will be canned and pouched albacore, yellowfin and skipjack tuna.

The course is designed for processors, wholesalers, retailers, food service, analytical lab and seafood inspection personnel and will provide hands-on training to identify odors that are acceptable when evaluating seafood quality.

Course enrollment is limited so early enrollment is advised. Registration information and agenda details are at: Questions? Contact course coordinator: Pamela Tom.