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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:

  • Demonstrate the ability to detect tainted, decomposed, and unwholesome products
  • Develop practical procedures for use in the sensory analysis of cod

Credential Awarded

Certificate of Achievement

Prerequisites

Notes

Students must attend and participate in 100% of the sessions.
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Course Availability Notice

Thank you for your interest in this course.

At this time, there is no active section open for enrolment, and future offerings are still being finalized.

You can complete a Course Inquiry to express your interest in this course or, if you don't have an account, you can reach out to train@mi.mun.ca for more information or to explore related training options.

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