I propose a project that aims to expand the pool of experts in sensory analysis of fresh and processed seafood. With seafood's quality and taste varying significantly across species and seasons, expert knowledge in determining the optimal characteristics like flavor, color, and texture is crucial. This project will train individuals in recognized sensory analysis techniques like QIM (Quality Index Method) and other globally accepted methods.

As a seasoned academician with nearly 20 years of experience specializing in processed seafood, particularly smoked fish, and having a profound knowledge of fresh fish and its shelf life, I offer extensive expertise in new product development. The training program proposed will be a collaborative effort involving various universities, commercial enterprises, and experts.

Objective: The goal is to create a certified training program that enhances expertise in sensory analysis, providing a new career opportunity in the seafood industry. Trained experts will be adept at identifying the nuances of different fish species, contributing to quality assurance and product development.

Seeking Partnerships: I am seeking partners to collaborate on this international project. Given my limited experience managing international projects, joining as a partner would be an excellent opportunity. This project aims to enhance professional skills and contribute significantly to the seafood industry's quality standards.

Invitation for Collaboration: I invite interested parties to join this innovative project, which promises to revolutionize the seafood industry through enhanced sensory analysis expertise. Your Collaboration can help turn this vision into reality.

 Pêche et alimentation

 Agroalimentaire

 Sécurité alimentaire