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Course Description

This course is designed to give the participants the theory required to evaluate the sensory quality of seafood at dockside and of the finished product.

Learning Outcomes

To enable the participant to:

  • Demonstrate the ability to detect tainted, decomposed, and unwholesome products
  • Develop practical procedures for use in the sensory analysis of northern shrimp

Credential Awarded

Certificate of Achievement

Prerequisites

Notes

Students must attend and participate in 100% of the sessions.
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