| AGENDA | ||
| Wednesday, July 15, 2009 | ||
| 16:00 - 19:00 | Registration | |
| 19:00 - 21:00 | Meet & Greet | |
| Thursday, July 16, 2009 | ||
| Morning Session | ||
| 08:00 - 10:00 | Registration | |
| 08:45 - 09:00 | Introduction | |
| 09:00 - 09:15 | Opening Remarks | |
Hon. Gail Shea |
Minister, Fisheries & Oceans Canada |
|
| Hon. Neil LeClair | Minister, PEI Dept. of Fisheries, Aquaculture & Rural Development | |
| 09:15 - 09:50 | Keynote Speaker, Lobster Quality from an Outsider’s View Dave Casoni, Massachusetts Lobstermen Association |
|
| 09:50 - 10:10 | Quality from the Harvester’s Perspective Craig Avery, PEI Fishermen’s Association |
|
| 10:10 - 10:40 | Health Break | |
| 10:40 - 11:00 | Quality...the Best "Recipe for Success" in the Live Lobster Trade Stewart Lamont, Ferguson’s Lobster |
|
| 11:00 - 11:20 | Quality from the Processor’s Perspective Jan Spinney, Orion Seafood International |
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| 11:20 - 11:40 | Requirements & Needs to Deliver High Quality Lobster Blaine Sullivan, Ocean Choice Inc. |
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| 11:40 - 12:00 | Quality from the Customer / Retailer’s Perspective Tim Moffatt, Red Lobster, Darden Restaurants |
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| 12:00 - 12:30 | Open Discussion | |
| 12:30 - 13:30 | Lunch (included) | |
| Afternoon Session | ||
| 13:30 - 14:00 | Ensuring Quality from the Canadian Food Inspection Agency Sharon Boyne-Travis, Fish, Seafood & Production Division, CFIA |
|
| 14:00 - 14:20 | Shipment Success Based on Initial Quality and Other Parameters John Garland, Clearwater Seafoods Limited Partnership |
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| 14:20 - 14:40 | Paralytic Shellfish Poisoning Toxins in Lobster: Are we Fishing for Problems? Jean Lavallée, AVC Lobster Science Centre |
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| 14:40 - 15:00 | Investigation of Mushy Tail in American Lobsters Andrea Battison, AVC Lobster Science Centre |
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| 15:00-15:30 | Health break | |
| 15:30 - 15:50 | Is your Crab Bitter? Rick Cawthorn, AVC Lobster Science Centre |
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| 15:50 - 16:10 | Fish and Chips: How Sci-Fi Can Help with Assessing Quality Spencer Greenwood, AVC Lobster Science Centre |
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| 16:10 - 16:30 | Open Discussion | |
| 16:30 - 16:45 | Closing Remarks | |
| 18:00 - 19:00 | Reception/Cash Bar | |
| 19:00 - 22:00 | Banquet | |
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