USDC
Seafood Inspection Program

 
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The importance of sound sensory evaluation of seafood products has been increasingly recognized in the past few years. These workshops will assist quality analysts in developing skills to properly assess quality in seafood products. Our sensory experts have developed a lexicon of terms and an effective way of training that will teach you to recognize and describe the quality of seafood, accurately and consistently.

The student is trained to become better at sensory testing through both hands-on experience and science-based instruction.

Hands-on

bulletWork with internationally calibrated sensory experts
bulletExperience a full range of product quality
bulletLearn the US government cut-off point for decomposition
bulletKnow how to identify "premium quality"
bulletBe taught a complete, internationally recognized language for quality

Science-based Instruction

bulletMaster the most effective smelling and tasting techniques
bulletLearn to be objective
bulletKnow how to handle samples
bulletLearn to report results
bulletUnderstand how to get consistent sensory results

Upcoming Courses:  

TBA

 

For further information on available courses and registration forms, contact:

Carol Kelly - (206) 526-4781
Carol.Kelly@noaa.gov
or
Ann Souza - (508) 993-9309
Ann.Souza@noaa.gov