An in-service seafood training program offered in three regional locations (East, West and Gulf Coasts) during 2014 and 2015
A successful U.S. seafood industry depends on economically sound fisheries and aquaculture operations that can supply the consumer with safe, wholesome and sustainable seafood products. There is concern that academic and government institutions have decreased the funding opportunities in research, education and outreach in seafood science and technology. There has been a gradual disinvestment over the past decade at several levels that will affect outreach activities in the U.S. and have an impact on U.S. competitiveness in both the domestic and international marketplace. While there were outstanding successes in the 1990s such as the development and implementation of seafood HACCP, which is now a model program for other food systems, there have been only disjointed attempts to develop training and education programs that can assist the industry, train a new generation of seafood professionals and help deliver a uniform message to the consumer. The need for seafood research, education and outreach is as great as ever, especially since fisheries and aquaculture represent more than $5 billion in economic benefits to the country. This project, supported by the National Sea Grant Program, will allow a core group of seafood educators from the University of Delaware, Oregon State University and Louisiana State University to develop materials that can be integrated into existing aquaculture and fisheries curriculum as well as related food science and professional programs. This information and course materials will serve as a basis for workshops that can be run by educators in different fields (food science, health, food systems, etc.) as well as seafood companies to maintain professional certification. This is especially critical today when students and professionals are showing renewed interest in food systems and related disciplines. A solid foundation for the development of these programs is best achieved by providing science-based information developed through a team effort and workshops that will allow us to test and refine materials. These materials can then be utilized as a solid foundation for a variety of educational programs at the consumer, professional and academic level.
*** MARK YOUR CALENDARS ***
* Gulf Coast Workshop (New Orleans, Louisiana April 20-23, 2015)
The workshop agenda is under development and will be posted here
Location: Hotel Indigo New Orleans Garden District, 2203 St Charles Avenue New Orleans, Louisiana 70130
The Gulf Coast workshop in New Orleans, Louisiana is the third of three regional programs: East Coast: Lewes, Delaware April, 7-10, 2014; West Coast: Astoria Oregon October 8-10, 2014. 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 thirty 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.
Where: Hotel Indigo New Orleans Garden District, 2203 St Charles Avenue New Orleans Louisiana 70130
Registration Fee: $150 includes partial meals (3 breakfasts, 2 lunches, session breaks, welcome reception and seafood demonstration/dinner), tour transportation, and resource materials. Online registration is available at http://www.udel.edu/masaqua
For additional information about the upcoming workshop in New Orleans, contact Doris Hicks, Seafood Technology Specialist, University of Delaware Sea Grant Marine Advisory Service. Phone: (302) 645-4297; Fax: (302) 645-4213; E-Mail: firstname.lastname@example.org
The New Orleans workshop registration fee of $150 includes partial meals (lunch, session breaks, and reception), tour transportation, and resource materials. Online registration for the workshop is available at http://www.udel.edu/masaqua
Doris T. Hicks is the Seafood Technology Specialist with the Delaware Sea Grant Program. Hicks received her bachelor's degree in food science from Cook College, Rutgers University and her master's degree in food science and human nutrition from the University of Delaware. As seafood specialist since 1981 (32 years), for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish. Hicks has developed a variety of publications to help teach consumers about seafood nutrition and handling. Recently, she revised a brochure on seafood nutrition Seafood is Good for You. Hicks wrote Nutrition and Preparation, a chapter in The Seafood Industry: Species, Products, Processing, and Safety, 2012. Edited by L.A. Granata, G. J. Flick, and R. E. Martin, Blackwell Publishing Ltd.
John W. Ewart is the Aquaculture & Fisheries extension specialist with the Delaware Sea Grant Program. Ewart received his bachelor's degree in zoology from the University of Rhode Island and a master's degree in Marine Studies from the University of Delaware. His background includes work as a commercial fisherman, oceanographic technician, field biologist, research associate, laboratory technical coordinator, and international consultant. His professional interests include shellfish and finfish aquaculture; aquatic production systems/live transport; commercial and recreational fisheries; shellfish restoration and stock enhancement; water quality management; invasive species; technology transfer and training; aquaculture policy; and Information Technologies. As an aquaculture and fisheries specialist with the University of Delaware Sea Grant Marine Advisory Service since 1992, Ewart works with Delaware private and public sector groups, and state extension programs in the northeast region to support and improve commercial and recreational fisheries and aquaculture industry development. He is an active member of the World Aquaculture Society (WAS), US Aquaculture Society (USAS), the National Shellfisheries Association (NSA), and currently serves as Treasurer for the East Coast Shellfish Research Institute (ECSRI).
Albert ‘Rusty’ Gaudé is an area fishery agent for the Louisiana Sea Grant Program and the Louisiana State University [LSU] AgCenter, domiciled in the New Orleans area. A native Orleanian, Rusty has three degrees from the University of Louisiana/Lafayette [ULL], serving as Assistant Professor and ULL Director of Crawfish Research during the 1980’s. Following a decade in commercial private aquaculture production and processing on three continents, he returned to the USA as two-term president of the Louisiana Catfish Farmers Association and Board member of Catfish Farmers of America. Rusty rejoined academia at LSU as manager of the Ben Hur Aquaculture Research Station and in 2001, engaged with Louisiana Sea Grant focusing on coastal fishery resources. With the sequence of climatic and anthropogenic events that have plummeted down on the coastline of the Gulf of Mexico, Rusty has been heavily involved with response and recovery work to restore normality to the marine fishery sector, receiving the National Sea Grant Outreach Award in 2006 for his work following Hurricane Katrina. Present activities are centered on enhancing profitability and quality in the seafood sector by interactions between harvest constituents and consumers. He is involved with marketing and value-added efforts in traditional and alternative fishery species in a program to supply local fishery products to local demand, thus curbing outsourcing America’s seafood.
Christina A. Mireles DeWitt graduated from Texas A&M University in 1989 with a B.S. in Food Science. She spent two years as an undergraduate technician at Texas A&M’s Seafood Laboratory. She completed her M.S. thesis “Complex mechanisms of chitosan and naturally occurring polyanions” and her doctoral thesis “Recovery and utilization of catheptic proteases from surimi wash water” at Oregon State University. She spent 7 years working for commercial food testing laboratories, American Microbiological Services Incorporated and Silliker Laboratories. Her last position at Silliker Laboratories was as Chemistry Operations Manager at the Dallas, Texas location. She spent 11 years as a Food Chemist at Oklahoma State University in the department of Animal Sciences and was housed from 2008-2010 in the Robert M. Kerr Food & Agricultural Products Center. She joined the faculty at Oregon State University in 2011 and currently serves as the Director of Coastal Oregon Marine Experiment Station in Astoria, Oregon and as an associate professor in the department of Food Science & Technology. In this capacity, Dr. DeWitt’s current research is focused on improving seafood quality, safety and utilization.
Michael T. Morrissey is a Professor of Food Science and Technology at Oregon State University and is currently the Director of the OSU Food Innovation Center in Portland, Oregon. He was previously Director of the OSU Seafood Laboratory. The Food Innovation Center is part of the College of Agriculture Experiment Stations and is unique in its urban location and its mission to promote agri-businesses and start-up food companies. He has published more than ninety-five articles in food safety, health risk-benefits, quality, product development, fish species identification and by-product utilization. He has been invited as a scientific lecturer by organizations in Mexico, Chile, Peru, Japan, Norway and others. He served as a member of the external Advisory Board for SEAFOODplus, a multi-disciplinary project involving 17 European countries. Dr. Morrissey has received the OSU Oldfield-Jackman Team Award (1996) for Pacific whiting research, the Earl P. McPhee Award (1999) for his contributions to seafood science and the Briskey Award for Faculty Excellence from the College of Agricultural Sciences at OSU (2004). He was elected an IFT Fellow in (2003).
Louis Armstrong New Orleans International Airport and Ground Transportation
Hotel Indigo Reservations
The Hotel Indigo has rooms available at a special workshop rate from April 20 to 24, 2015 (Use Group Code: AFT) for $139.00 per night (single or double occupancy) Tax: 14.75% per night and 1.00 USD. This special rate expires on March 20, 2015 and afterwards regular room rates will apply. Note that the New Orleans Jazz and Heritage Festival opens on April 24th and hotel rooms are in high demand. Please book early with the Indigo Hotel directly online or call 1-877-846-3446 for reservations.
New Orleans Jazz and Heritage Festival April 24 – May 3, 2015
Guides to Dining, Activities and Entertainment