Posts Tagged ‘Chris Sannito’
Basic Seafood HACCP (Anchorage 2020)
All seafood processors in Alaska are required to have an approved Hazard Analysis Critical Control Point (HACCP) plan. This class prepares the participant to develop this plan. A basic HACCP…
Read MoreBetter Process Control School 2020
This three-day class teaches principles of thermal processing, equipment requirements, container closure evaluation, and record keeping for glass jars and cans. It is designed for retort operators, quality assurance technicians,…
Read MoreFairbanks Daily News-Miner: Fungus-based Styrofoam substitute to ship fish
A biologist and an engineer based in Anchorage have developed a substitute insulator made with biodegradable mushroom tissue. This week, Alaska Sea Grant was helping to measure the material’s thermal properties at the Kodiak Seafood and Marine Science Center.
Read MoreCan mushrooms replace Styrofoam and keep the oceans cleaner?
A University of Alaska Anchorage researcher who hopes to curb ocean pollution thinks fungi might have a useful role to play. Philippe Amstislavski, an associate professor of public health at…
Read MoreSmoked Seafood School 2019
Note date change: October 17–18 This two-day workshop is for anyone interested in smoking and processing fish, including home fish-smoking enthusiasts, small smokehouse operators, fishermen interested in direct marketing their…
Read MoreLearning from a master smoker
The two-day Smoked Seafood School, run by Alaska Sea Grant and the Manufacturing Alaska Extension Partnership, is taught by seafood technology specialist Chris Sannito.
Read MoreSmoked Seafood School attracts students from Alaska and beyond
One of Alaska Sea Grant’s most popular workshops is coming up next month. Our Smoked Seafood School will be held in Kodiak on October 11 and 12. It’s the fourth…
Read MorePopular online direct marketing class returning this fall
The popular class, Introduction to Starting and Operating a Seafood Direct Marketing Business, taught via distance delivery is being offered again by Alaska Sea Grant over two weeks in October and…
Read MoreKMXT: Graduate student experiments with extending shelf life and safety of cooked crab
An Alaska Seafood Marketing Institute and Sea Grant graduate student intern is looking at how to extend the shelf life of cooked Dungeness crab and make it safer to eat.
Read MoreSeafood leadership training strengthens industry
Learning to lead effectively is key for employees who want to advance in their companies. Alaska Sea Grant has trained nearly 100 mid-level managers over the past 10 years at…
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