International Canned Tuna, Shrimp and Crab
Sensory Evaluation Short Course

                       

International Canned Tuna, Shrimp and Crab
Sensory Evaluation Short Course  
 July 26-29, 2005 
U.S. Department of Commerce/NOAA Seafood Inspection Service
7600 Sand Point Way NE
Seattle, WA  USA

Co-sponsored by
University of California Sea Grant Extension Program,
JMB International Ltd. (Thailand) and Thai Food Processors  Association

In cooperation with the
US Food and Drug Administration and US Department of Commerce Seafood Inspection Program

Note:  The course is FULL and now has a waiting list.  
To be on the waiting list, you still need to register.  

• Course Objective
• Registration Information
• Directions to NOAA
• Tentative Agenda
• Course Lecturers and Facilitators
• Lodging Information
• Be added to the waiting list
• Contact Information

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Course Objective
The Canned Tuna, Shrimp and Crab Sensory Evaluation Short Course is designed for seafood processors, inspectors, exporters, importers, quality assurance personnel and others who are interested in learning about sensory decomposition of exported canned seafood products from Asia to the United States.  The first three days of the short course focuses on evaluating canned and pouched albacore and skipjack tuna while the last day of the short course covers canned shrimp and crab.  Experts in US Food and Drug Administration sensory evaluation acceptance criteria will provide training related to acceptance and rejection standards for quality and decomposition. 

Participants will learn how the US FDA evaluates canned tuna, shrimp and crab quality ranges and  will receive hands-on sensory training in judging excellent, poor and borderline canned seafood attributes.   Participants will be trained to "calibrate their noses" to recognize desirable and undesirable odors found in high quality and decomposed canned seafood samples.  

A certificate of course attendance will be issued.

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Registration Information
Enrollment is limited due to the size of the facility.  Pre-registration with payment are required to be confirmed in the course.   Enrollment is based on a first come, first served basis.  Sign up early to guarantee your admission.   

The registration fee is $550(US) per person.  (The course is closed.  A waiting list has been created.)

The registration fee includes course materials and refreshments (A.M. and P.M.).  Participants are responsible for their own meals, travel and lodging expenses.

If you are unable to attend after you have registered, you may send a substitute from your company in your place. Refunds (minus a $15(US) processing fee) will be returned if a replacement from a different company is found.  

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Directions to NOAA
Link to Mapquest map and type in your local address for driving directions to the NOAA building at 7600 Sand Point Way NE, Seattle, WA.  If you are lodging at the Silver Cloud Inn - University (see below), free shuttle service is available to and from the NOAA building.  You will need to inquire with the Silver Cloud Inn front desk when you check in.

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Tentative Agenda

Tuesday, July 26th
  8:00 am – Welcome and Introduction of Participants
  8:20 am – Course Objectives
  8:30 am – Snapshot – Canned and Pouch Albacore Tuna
  9:15 am – Snapshot – Canned and Pouch Skipjack Tuna
10:00 am – Break
10:15 am – Seafood Quality Attributes in Tuna
11:15 am – Full Quality Range Demonstration – Canned Albacore Tuna
12:00 pm – Lunch (on your own)
  1:00 pm – Odor References and Terminology
  2:00 pm – Discussion Set – Canned  Albacore Tuna
  3:30 pm – Practice Test – Canned  Albacore Tuna
  4:15 pm – Wrap-up and Discussion
  4:30 pm – Adjourn

Wednesday, July 27^th
  8:00 am – Discussion of Practice Test Samples
  8:15 am – Full Quality Range Demonstration – Canned Skipjack Tuna
  9:00 am – Discussion Set – Canned  Skipjack Tuna
10:30 am – Break
10:45 am – Practice Test – Canned Skipjack Tuna
11:30 am – Lunch (on your own)
12:30 pm – Full Quality Range Demonstration –Pouch Albacore Tuna
  1:15 pm – Discussion Set – Pouch Albacore Tuna
  2:45 pm – Break
  3:00 pm – Practice Test – Pouch Albacore Tuna
  3:45 pm – Full Quality Range Demonstration – Pouch Skipjack Tuna
  4:30 pm – Adjourn

Thursday, July 28^th
  8:00 am – Discussion of Previous Day’s Work
  8:30 am – Discussion Set – Pouch Skipjack Tuna
10:00 am – Break
10:15 am – Practice Test – Pouch Skipjack Tuna
11:00 am – HACCP Presentation
12:00 pm – Lunch (on your own)
  1:00 pm – Final Test – Canned Albacore Tuna
  2:00 pm – Final Test – Pouch Albacore Tuna
  3:00 pm – Break
  3:15 pm – Final Test – Canned Skipjack Tuna
  4:00 – Final Test – Pouch Skipjack Tuna
  4:45 – Adjourn

Friday, July 29^th
  8:00 am – Discussion of Final Tests
  8:30 am – Full Quality Range Demonstration – Canned Shrimp
  9:15 am – Full Quality Range Demonstration – Canned Crabmeat
10:00 am – Break
10:15 am – Discussion Set – Canned Shrimp and Crabmeat
11:45 am – Lunch (on your own)
12:45 pm – Practice Test – Canned Shrimp and Crabmeat
  1:45 pm – Final Test – Canned Shrimp and Crabmeat
  2:45 pm – Wrap-up and Certificates
  3:15 pm -- Adjourn  

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Course Lecturers and Coordinators
James Barnett (U.S. FDA, Bothell, WA USA) FDA national sensory expert.  (Lead Instructor and Course Lecturer)
Dr. Supapun Brillantes (Thai Food Processors' Association, Bangkok, Thailand) Vice-manager and food safety expert.  (Thailand Course Co-coordinator) 
Ted Brillantes (JMB International, Ltd., Bangkok, Thailand) Canned seafood quality expert.  (Thailand Course Co-coordinator) 
Hans Loechelt-Yoshioka (U.S. FDA, Bothell, WA USA) FDA sensory specialist. (Discussion Leader)
Michael McLendon (U.S. FDA, Bothell, WA USA) FDA sensory specialist.  (Course Lecturer)
Leonard Shanks (US Department of Commerce, Seafood Inspection Program - Retired) Tuna sensory expert. (Discussion Leader)
Dick Throm (U.S. FDA  - Retired; Throm's Seafood Consulting Service, Anderson Island, WA USA) Sensory expert. (Discussion Leader)
Pamela Tom (University of California, Department of Food Science and Technology, Davis, CA USA) is the University of California seafood extension program manager and coordinates domestic and international training programs for the seafood industry. (U.S. Course Coordinator)

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Lodging Information
Silver Cloud Inn - University 5036 - 25th Ave., N.E., Seattle, WA  Reservations: 800/205-6940 or 206/526-5200
Group rate ("Tuna") is available until June 22, 2005.  Click here for reservation details.  

For transportation from the Seattle-Tacoma International Airport to the Silver Cloud Inn there are three public choices: 

• taxi (approximately $45-$50US)
• town car ($32US for first 2 passengers, $5US additional per passenger - 4 total; make arrangements in advance with the Silver Cloud Inn) 
• shuttle (ShuttleExpress.com which charges $19US for the first shuttle passenger, $10US for the second passenger in your entourage with a graduated declining scale.  To make your reservation or for more details, e-mail: sales@shuttleexpress.com)

To be added to the waiting list click here, or forward  the information requested below to Pamela Tom (contact information below):

 .Name:  Mr.___  Mrs.___   Ms.___   Miss___   _________________________________________________________

        Job Title:___________________________________    Company:__________________________________________

        Address:__________________________________________________________________

        City:________________________________________  State or Province___________________________________

        Country:_____________________________________  Postal Code_______________________________________

        Telephone:__________________________  Fax________________________  E-mail:_________________________

      Fax or mail this completed registration form to:

Pamela Tom
Food Science and Technology Department
University of California
One Shields Avenue
Davis, CA  95616  USA

Fax number: 530/752-4759  E-mail:  pdtom@ucdavis.edu   

Contact Information 
If you have questions about the workshop, contact either: 

• Thailand: Dr. Supapun Brillantes (Thai Food Processors' Association) - E-mail: vice-manager@thaifood.org
• Thailand: Ted Brillantes (JMB International Ltd.) - E-mail: tedb@jmbinter.com
• USA: Pamela Tom (University of California, Sea Grant Extension Program) - E-mail: pdtom@ucdavis.edu