Aquaculture and Fish Tech 101Date:
Monday, April 20, 2015 - Thursday, April 23, 2015
The third of three regional programs, this Gulf Coast workshop will be held in New Orleans Louisiana. Core topics and trainers for all three workshops are the same. Additional invited speakers are included in regional programs for their industry and technical expertise and to address local and regional issues. Tours highlight different types of seafood industry facilities in each region.
Workshop goals: Workshop attendees receiving seafood quality and safety training will increase their technical knowledge and understanding of important global, national, regional and local issues and developments related to seafood safety and human health.
Who should attend: Food technologists, dieticians, nutritionists, extension agents (home economics, fisheries, aquaculture, seafood technology, food safety, etc.) and seafood industry professionals (seafood buyers, distributors, retail personnel, etc.) are the primary audience for this technical training program. However, journalists and anyone else with interest or involvement in the seafood industry is welcome to participate. Because of tour limitations and seafood handling and preparation logistics, registration will be limited to 35 attendees.
What you will learn: The workshops provide information on current issues, developments and trends for fishery and aquaculture industries and products. Program content covers technical aspects of seafood health and safety from water to table. Seafood products from wild caught and aquaculture sources are discussed from the following perspectives: nutrition, benefits and risks, food safety, quality and handling, harvest and production methods, processing, HACCP, sourcing, distribution and marketing. In addition to national issues, each program is also designed to address topics of regional and local interest. Formats include classroom lectures/seminars, local tours of facilities in support of aquaculture and fisheries industries.