Advanced Seafood Quality Assessment

Benefits of attending

This five day training course has been developed to significantly enhance delegates' theoretical knowledge and practical skills in assessing the quality of key fish species. The course is ideally suited to seafood technologists, technical and QA managers, suppliers, retailers, inspectors, trainers and the food service sector. It will provide delegates with the competence to set up their own 'in-house' standards for assessing the quality of fish and is a stepping stone to becoming an approved fish quality assessment trainer.

The programme consists of up to 8 hours of focused theory and over 20 hours of intensive 'hands on' practical sessions, delivered by Seafish approved trainers. Delegates will gain an advanced competence in the most effective and latest fish quality assessment methods and will learn about developing new schemes and delivering training. The course covers an extensive range of quality assessment schemes including the TORRY method, and delegates will learn about assessing the quality of raw, cooked and processed fish species.

Course content

• Introductory Seafood Quality Assessment
• Taste Calibration
• Setting-up Quality Assessment Teams
• Approval of Trainers and Training Centres
• Raw, Cooked and Whole Fish Assessment
• Assessment Theory and Various Assessment Schemes
• Standardisation of Assessment Practices
• Blind-scoring Seafood Products
• Individual and Group Fish Assessment and Discussion

For further information or to check availability contact the Training Department on +44 (0)1386 842104 or