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, and shrimp. 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, This e-mail address is being protected from spam bots, you need JavaScript enabled to view it , to register and/or for further information.