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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:

  • Develop an understanding and knowledge in the field of sensory science
  • Develop an understanding and knowledge of the criteria necessary to conduct sensory evaluation

Credential Awarded

Certificate of Achievement

Notes

Students must attend 100% of the lectures.
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