The Better Seafood Processing School (BSPS) is organized in collaboration with the Oregon State University Seafood Research and Education Center and Seafood Products Association (SPA). The first BSPS workshop was hosted May 9-10, 2018 in Astoria, OR. Nearly 60 participants from industry, academia, and government attended. Attendee feedback following the 2018 program was extremely positive and annual offerings of the BSPS was overwhelmingly suggested. The planning committee has recently begun meeting to organize the next BSPS to be hosted in Astoria, OR on May 13-14, 2019.
The lecture sessions will highlight industry relevant topics in three categories pertaining to seafood quality: utilization, compliance, and employee development. Tentative program details are available and will be updated as speakers are confirmed.
The target audience includes those who are new to the seafood industry, particularly QA/QC, processor/operators, technical staff, compliance and sanitation. As seafood processing involves a variety of departments and staff to work together as a team to successfully process quality seafood, those in QA Supervisor/Manager positions would benefit from attending as well.
The 2019 educational objectives of the BSPS are to provide a general understanding and background of seafood quality, value and compliance as well as hands on lab training to help attendees understand the what, how, and most importantly, why variables that impact seafood quality. For the lab sessions, attendees will be able to select training foci to more specifically address their educational needs.
The expectation is that attendees who participate in the BSPS will bring value to their companies through increased awareness of seafood quality issues cause/effect, as well as understanding the impact of conducting proper quality testing and maintaining compliance. Attendees could also apply Certified Food Scientist credits.
We sincerely thank our SPONSORS for their support and contributions that enabled us to provide a successful program for our industry members as we work to cultivate seafood for the future.
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