USDC SEAFOOD SENSORY TRAINING PROGRAM
		FOR THE SEAFOOD INDUSTRY
		WORKSHOP AGENDA - SEATTLE, WA
		November 15th & 16th, 2005
	Tuesday, November 15th, 2005
	8:00 - 8:30	Welcome, introductions and objective
	8:30 - 9:15	Snap shot – participants independently evaluate blind-coded samples
	9:15 - 11:00	Introduction to sensory science
		What is sensory evaluation?
		Objective vs. subjective information
		Sensory attributes of seafood (flavor, odor, appearance, texture)
		Techniques used in smelling and tasting
	11:00 - 12:00	Full quality range demonstration - Pacific Pollock
	12:00 - 1:00	Lunch
	1:00 - 2:00	Terminology and references
		Descriptive analysis
		Importance and uses of terminology (descriptors)
		Terms used in seafood quality evaluation with definitions and references
	2:00 - 2:45	Blind discussion set - Pacific Pollock
		Independent assessment of blind-coded samples, then evaluation
		with product experts
	2:45 - 3:00	Break
	3:00 - 3:45	Blind-coded practice test session - Pacific Pollock
		Class applies knowledge by evaluating blind-coded samples
	3:45 - 4:00	Questions / Discussion
	Wednesday, November 16th, 2005
	8:00 - 9:00	Full quality range demonstration - Farm-raised Atlantic Salmon
	9:00 - 10:00	Blind discussion set - Farm-raised Atlantic Salmon
	10:00 - 10:15	Break
	10:15 - 11:15	Blind-coded practice test session - Farm-raised Atlantic Salmon
	11:30 - 12:30	Lunch
	12:30 - 1:30	Full quality range demonstration - Carolina White Shrimp
	1:30 - 2:30	Blind discussion set - Carolina White Shrimp
	2:30 - 2:45	Break
	2:45 - 3:45	Blind-coded practice test session - Carolina White Shrimp
	3:45 - 4:00	Questions / discussion.  Adjournment