This summer, food safety specialists from Florida and Virginia Sea Grant are hosting multiple opportunities to receive essential Hazard Analysis and Critical Control Points (HACCP) training for fish and fishery products. Segment II of the Seafood HACCP online training course is designed for seafood processing and importing industry members and regulatory officials who have already…
Join food safety specialists from Florida and Virginia Sea Grant on June 23 for a one-day online course to receive essential Hazard Analysis and Critical Control Points (HACCP) training for fish and fishery products. This Segment II course is designed for seafood processing and importing industry members and regulatory officials who have already completed the…
Weekly Facebook Live video series shows how to cook seafood at home.
Florida Sea Grant is now seeking letters of intent for two-year coastal and ocean applied research grants that reflect priorities identified in the current Florida Sea Grant Strategic Plan.
The President’s budget has been released and it proposes elimination of the Sea Grant program.
The workshop “Red Tide Stinks! Shellfish Industry Strategies for dealing with Harmful Algae Blooms,” has been rescheduled for Tuesday, November 6, 2017.
Blooms of Florida red tides can lead to significant economic losses because shellfish harvesting areas must be closed to prevent consumers from contracting neurotoxic shellfish poisoning, or NSP.
Handheld sensor technology created by Florida Sea Grant researchers is changing how fake seafood is detected.
The 2.5-day training helps seafood importers, processors and distributors comply with implementation of a HACCP program in commercial and regulatory settings.
Grady Leavins was a strong advocate of the use of research, education and outreach to find scientific solutions to problem facing the state’s oyster industry.