East Coast Sensory Workshop 2019



 The National Fisheries Institute in cooperation with the Food and Drug Administration and NOAA-SIP invites you to participate in a course for inspectors, quality control professionals, purchasing agents, and anyone wishing to polish their sensory skills. This workshop will take place at Quirch Foods, Miami, FL on May 14 and May 15, 2019.

The species menu consists of Pasteurized Crabmeat, Escolar, Snapper and Shrimp.  (The menu may change subject to availability.) The class is a hands-on workshop in decomposition led by Michael McLendon, FDA National Sensory Expert. Attendees will learn FDA sensory evaluation methods and FDA criteria for decomposition.

Quirch Foods
7600 NW 82nd Place
Miami, Florida 33166

Date and Time
Tuesday, May 14, 2019 - 8:00am - 4:00pm
Wednesday, May 15, 2019 - 8:00am - 4:00pm

Registration Rate


*A 5% credit card fee has been automatically added if you are paying by credit card. If you are sending a check please submit it for $900 and make it out to National Fisheries Institute.

Cancellation/Substitution Policy:
 All requests for cancellations must be submitted in writing to slow@nfi.org by Friday, April 12, 2019. Cancellation requests that are received by April 12 will be processed less the credit card fee. Refunds will be processed within 30 days after the event. Credit card fees will not be refunded. No verbal cancellations will be accepted. There will be no refunds after April 12 and NO REFUNDS for no-shows. Funds cannot be carried over to future NFI conference/events/workshops. Substitutions are welcome at anytime without penalty. By submitting the registration form, you are agreeing to this cancellation/substitution policy.

When & Where
May 14
14th - 15th May 2019
Miami, FL
2019-05-14 08:00 AM 2019-05-15 04:00 PM America/New_York East Coast Sensory Workshop 2019 7600 Northwest 82nd Place Miami, FL, United States 33166

Quirch Foods

7600 NW 82nd Place

Miami, Florida 33166


For more information:

Richard Barry at rbarry@nfi.org