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Faculty Position Available: Seafood Specialist
Home Extension


Food Safety

UF/IFAS Extension – Produce Safety Center

The UF/IFAS Extension Food Safety Website highlights various workshops and training programs offered by the university. Their site also contains commoditiy specific information and links to valuable resources designed to help make food safety a top priority in the produce industry.

For more information on the proposed produce food safety guidelines and agricultural water testing, please see the attached flier.

Please visit their website: http://fshn.ifas.ufl.edu/uffoodsafety/

For more information, please contact: Dr. Keith Schneider

Extension Workshops

International Citrus & Beverage Conference

The International Citrus & Beverage Conference (ICBC) focuses on key issues facing citrus processing and related industries like new standards, practices, challenges, technology, and markets.

You may visit their website: http://conference.ifas.ufl.edu/citrus

For more information, please contact: Dr. Renée Goodrich

IFAS FSHN Seafood Schools

Shrimp School

The annual Shrimp School, presented jointly by Florida Sea Grant (FSG) and the Aquatic Food Products Program (UF/IFAS,) had its first class in 1995. The annual training program was conceived and organized by Dr. Steve Otwell, FSG seafood safety specialist. The successful program has been conducted yearly by Dr. Otwell and Laura Garrido, shrimp school coordinator. The school is dedicated to advancing shrimp product quality and safety, and has become the leading academically-based domestic and international training program for shrimp processors and regulators worldwide. This technical program features current and basic topics through lectures and actual hands-on training.

For more information please call Dr. Otwell’s office 352-392-1991 Call: 352-392-1991

Website: http://fshn.ifas.ufl.edu/seafood/ShrimpSchool

Seafood Science & Technology Society

Website: http://fshn.ifas.ufl.edu/seafood/sst/


Information contained in this web site targets both family caregivers and professionals involved in menu planning and/or food preparation for individuals with special nutritional and digestive needs.

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