The Food and Agriculture Organization of the United Nations, FAO, in collaboration with the Department of Nutrition and Food Science, University of Ghana (Ghana) and Department of Food Safety and Food Quality, University of Ghent (Belgium) wishes to invite you to a one-day research finding dissemination seminar on the “Safety of Smoked Fish in Ghana Using the FAO-Thiaroye Processing Technique (FTT)”.
FAO launched a new innovation in fish smoking called the FAO-Thiaroye Technique (FTT) in 2014 in Ghana. This was to address the weaknesses of the existing ovens such as the Chorkor Smoker with regards to food safety and the drudgery associated with the traditional smoking methods. The main objective of this innovation was to reduce polycyclic aromatic hydrocarbons (PAH) to standards set by the Codex Alimentarius Commission for smoked fish and also to ensure food safety and minimize post-harvest losses among small-scale fishers.
The purpose of this seminar is to share the findings of the research with stakeholders in the food safety and fisheries value chain in Ghana. Please find attached the concept note with agenda for your perusal.
The details of the seminar are as follows:
Date: Friday: 8th September, 2017
Venue: University of Ghana ISSER Conference Hall, Legon
Time: 8:30 am – 1.00 pm
We would be grateful to receive your confirmation of participation by 31st August 2017 through the following email address: Ms. Grace Charway (Grace.Charway@fao.org), Ms. Abigail Kanyi (Abigail.Kanyi@fao.org) and Mr Kennedy Bomfeh (kbomfeh@gmail.com). We look forward to your valuable participation and contribution to enrich this discourse in this important seminar.
With kind regards,
Mr Abebe Haile Gabriel
Regional Programme Leader for Africa/
FAO Representative to Ghana
FAO Regional Office for Africa/RAF
Tel.: +233 302610930 Ext. 42100
Website: www.fao.org/africa
