UF

Shrimp School 2011 - (May 10-13)


State of the Shrimp Union: "Technical Updates, Food Safety Modernization Act, and Sustainability"
    (by Dr. Steve Otwell)

State of the Shrimp Union: "Commercial Perspective and New Traceability Standards for US Supply"
    (by John Wigglesworth)

FDA Perspective & Industry Approach
    (by Jim Barnett)


Sensory Evaluation of Shrimp
    (by Diana Zepp)


Overview of Additives in Shrimp Processing: MRAs, Melanosis Controls, and Antimicrobal agents
    (by Dr. Steve Otwell)


Moisture Retention Agents: Types, Low Sodium Alternatives, and Monitoring of Use
    (by Laura Garrido)

Detection of Phosphates in Seafood
    (by Blaine Holmberg)


Cooking Procedures Optimization and Validation
    (by Victor Garrido)

FDA Perspective on Filth in Shrimp

    (by Hans Loechelt-Yoshioka)


Shrimp Report Card
    (by Victor Garrido)


Trends in Certifications for Shrimp Farms and Processing Plants
    (by William 'Bill' More)


Ins and Outs of Antibiotics Testing
    (by Ido Dagan)


HACCP Updates
    (by Steve Otwell)



Shrimp School 2010 - (May 11-13)


State of the Shrimp Union
    (by Dr. Steve Otwell)

FDA Perspective & Industry Approach
    (by Jim Barnett)

Conducting Sensory Evaulation of Shrimp Products
    (by Mike McLendon)

Evaluation Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid Shrimp
    (by Ronald A. Benner, Jr.)

Issues with Food Additives Used with Shrimp
    (by Dr. Steve Otwell & Laura Garrido)

Moisture Control to Protect Shrimp Quality:Trends, Ethics and Monitoring
    (by Dr. Steve Otwell & Laura Garrido)

Thin Layer ChromatographyDetection of Polyphosphate Additives in Seafood
    (by Blaine Holmberg)

Filth in Shrimp
    (by Hans Loechelt-Yoshioka)

Exploring Value Added Alternatives for Shrimp Products
    (by Craig Lawson)

Detect Moisture Retention Agents in Shrimp
    (by Boris Oberheitmann)

DNA Based Species Identification and Antibiotic Residue Testing
    (by LeeAnn Applewhite)

PCR method for detecting pathogens in food and environmentTina
    (by Tina Shaffer)

Trends and Challenges of Quality and Audits in Shrimp Processing Plants and Product Specifications
    (by Michael Hayes)

Aquaculture Certification Programs: An Overview and Comparison
    (by Jeff Peterson)

HACCP Updates
    (by Victor Garrido)

Shrimp School 2009 - (May 19-21)


State of the Shrimp Union 
    (by Dr. Steve Otwell)

State of the Shrimp Market
   
(by Janice Brown)

 Shrimp Decomposition: FDA Perspective and Industry approach
   
(by Jim Barnett)

Evaluation of Putrescine and Cadaverine as Chemical Indicators of Decomposition in Penaeid Shrimp 
    (by Dr. Ronald Benner)

Sensory Evaluation of Shrimp 
    (by Michael McLendon)

FDA Perspective on Filth in Shrimp Lecture & Demonstration
    (by Hans Loechelt-Yoshioka)

Update on Organic Aquaculture Under the National Organic Program
    (by Ramkrishnan Balasubramanian)

Overview of Additives in Shrimp Processing
    (by Steve Otwell)

Moisture Control to Protect Shrimp Quality: Common Problems, Ethics and Monitoring 
    (by Laura Garrido)

Profiling Shrimp Products
    (by Laura Garrido)

High Yield Cooking: Technology and Validation 
    (by Victor Garrido)

Challenges of Quality Assurance with Overseas Suppliers Meaningful Products Specifications  
    (by Michael Hayes)

Exploring Value Added Alternatives for Shrimp Products
    (by Craig Lawson)

Current Trends and Innovations in Packaging
    (by Willy Meldgaard, Andersen Frank Nielsen and Franck-Philippe N’Dia)

Concerns with Prepared but Not Ready to Eat Shrimp Product (PNRTE)
    (by Dr. Steve Otwell)

HACCP UPDATES and Shrimp Safety Report Card
    (by Victor Garrido)

 Shrimp Identification: DNA Species ID and Country of Origin by Trace Mineral and Isotopes Analysis
    (by LeeAnn Applewhite & Dr. Steve Otwell)

Shrimp School 2008 - (June 3-5)


State of the Shrimp Union  
    (by Dr. Steve Otwell)

NFI Better Seafood Bureau  
   
(by Lisa Weddig)

Domestic and International Services
For the Seafood Industry
 
   
(by Steve Wilson)

Update On Organic Aquaculture Under the National Organic Program 
    (by Ramkrishnan P. Balasubramanian)

Shrimp Decomposition: FDA Perspective and Industry Approach
    (by Jim Barnett)

Sensory Evaluation of Shrimp 
    (by Michael McLendon)

FDA Perspective on Filth in Shrimp Lecture & Demonstration
    (by Hans Loechelt-Yoshioka)

Moisture Control to Protect Shrimp Quality: Common Problems, Ethics and Monitoring
    (by Steve Otwell; Laura Garrido)

High Yield Cooking: Technology and Validation
    (by Victor Garrido)

Prepared But Not Ready to Eat Shrimp Products (PNRTE) 
    (by Steve Otwell)

Development of New Shrimp Product
    (by Craig Lawson)

Enabling Sustainable Shrimp Production Through Aquafeeds Nutrition
    (by Patrick Bowe)

Update on the FDA Hazards and Controls Guide
    (by Victor Garrido)

Domestic Regulatory Inspections by FDA
    (by Ernest Clausnitzer)

Import Alert Status and Regulatory & Legislative Directions
    (by Benjamin L. England)

The Perils of Third Party Certification
    (by Gregory Morrow)

ShrimpSchool 2007 - (June 8)


Buying Shrimp for US Market 
    (by Greg Brown)

Wild American Shrimp Program Update 
   
(by Mario Piccinin)

Organic Aquaculture Under the National Organic Program 
    (by Ramkrishnan P. Balasubramanian)

FDA Perspective on Shrimp Decomposition  
    (by Jim Barnett)

Sensory Evaluation of Shrimp 
    (by Michael McLendon)

Chemical Aspects in Shrimp Decomposition 
    (by Walter Staruszkiewicz)

Control of Melanosis in Head-on Shrimp
    (by Steve Otwell)

Moisture Control to Protect Shrimp Quality: Common Problems, Ethics and Monitoring
    (by Steve Otwell; Laura Garrido)

Cooked Shrimp: Technology and Facts
    (by Victor Garrido)

Essentials for Proper Freezing and Handling of Frozen Shrimp 
    (by Ron Idol & Tara Etheredge)

Shrimp Product Development
    (by Craig Lawson)

Shrimp Color Determination by Machine Vision
    (by Murat Balaban)

Profiling Shrimp Products
    (by Laura Garrido)

FDA Perspective on Filth in Shrimp 
    (by Hans Loechelt-Yoshioka )

Regulatory Inspections by FDA  
    (by Ernest Clausnitzer)

Procedures for Approving an Overseas Co-Packer Plant: A Major Buyer Persepective
    (by Michael Hayes)

Graduation

ShrimpSchool 2006 - (June 17)


Exploring Value Added Alternatives for Shrimp Products (by Thomas J. Kubica)

FDA Perspective on Shrimp Decomposition (by Jim Barnett)

Certification Programs (by Steve Otwell)

Cooking Shrimp (by Steve Otwell)

Aquaculture Drugs - FDA Status Report (by Barbara Montwill)

Filth In Shrimp (by Hans Loechelt-Yoshioka)

Shrimp Industry Update: Antidumping, Bonds, Byrd Amendment and Others (by Gregory Morrow)

Moisture COntrol To Protect Shrimp Quality (by Steve Otwell & Laura Garrido)

Organic Shrimp - Update 2006 (by Victor Garrido)

Global Sourcing of Shrimp (by Michael L. Hayes)

Regulatory Inspections By FDA (by Ernest A. Clausnitzer)

Decomposition In Shrimp: Formation and Detection (by Walter Staruszkiewicz)

Catching the Best Flavors for Shrimp (by Peter Oberacker)

Updated Presentations 2005 - (June 23)


10 Years of Shrimp School (by L. Garrido) 

SHRIMP DECOMPOSITION

FDA Perspective on Shrimp Decomposition (by Jim Barnett)

Chemical Aspects in Shrimp Decomposition (by Walter Staruszkiewicz)

Evaluation and Potential Use of Putrescine and Cadaverine as Chemical Indicators of Decomposition in Penaeid Shrimp (by Ronald A. Benner, Jr.)

 

ANTIBIOTICS

Aquaculture Drugs - FDA Prospective (by Barbara Montwill)

Chloramphenicol testing in the USA (by Otwell & L. Garrido)

Chloramphenicol & Further Residues Analysis in Food (by P. Altmann)

Chloramphenicol and Oxytetracycline Screening Methodologies Using the CHARM II System (by Brad Johnson)

Antibiotic Use and Screening in Fish Products (by Brad Johnson)

Nitrofaurans I - Nitrofaurans II (Acrobat Reader files by R-Biopharm)

Antibiotics in Shrimp (by John Chrisman)

 

ADDITIVES

Moisture Control in Shrimp (by Otwell & L. Garrido)

Melanosis and Sulfites in Shrimp Processing (by Laura Garrido)

AUDITS AND INSPECTIONS

Regulatory Inspections by FDA (by Ernest Clausnitzer)

Vendor Audit Presentation (by Victor Garrido)

Third-Party Certification Audits for Shrimp Farms (by George Chamberlain)

FDA Approach & Expectations (by Brett Koonse)

Dealing with FDA (by Shelagh Schopen)

 

FILTH

Filth in Shrimp (by Hans Loechelt-Yoshioka)

 

DEALING WITH PROBLEMS IN COMMERCE

Product Entry & Detentions (by George Baker)

Recall Procedure (by Debra Williams)

Import Process (by Roberta G. Berg & Jimmy E. Walthall)

Dealing with Short Weight (by Arturo Carlos)

The Food Recall Manual (by Douglas Archer, Keith Schneider et al.)

 

LABELING

Common Labeling Mistakes (by Laura Garrido)

Country of Origin Labeling (by Gregory Morrow)

Organic Labeling (by Victor Garrido)

Nutrition Labeling Updates (by Laura Garrido)

 

SHRIMP INDUSTRY TRENDS

A Total Seafood Supplier (by David Troutman)

Warm Water Shrimp - UK Prospective (by Steve Lamming)

Shrimp Safety (by Tom Chesnut)

Major Buyers Approach/Expectations (by Jim Stafford)

 

SHRIMP COOKING SCHOOL

Shrimp Cooking (by Brent Ledet)

Cooked Shrimp Quality & yield (by Steve Otwell)

Microbial Concerns (by Steve Otwell)

Assesment During Cooked Validation (by Murat Balaban)

HACCP, Validation, Verification, and Sanitation (by Victor Garrido)

Continuous Core Temperature Monitoring (by Darren McDonough)

High Yield Shrimp Cooking (by Darren McDonough)

 

NEW TECHNOLOGIES

New Technologies Talk (by Keith Schneider)

RFID (by Bruce Welt)

 

SENSORY ANALYSIS

Overview of Sensory Analysis (by Charles Sims)

 

AQUACULTURE

Quality Concerns at the Farm (by Laura Garrido)

Safety and Sanitation Concerns at the Farm (by Victor Garrido)

 

PROCESSING

Shrimp Safety in Processing (by Steve Otwell)



MORE INFORMATION

Sources of Information on the Web (by Victor Garrido)