Aaron L. Brody

An unexpectedly large number of seafood experts from around the world gathered at the National Fisheries Institute’s conference on Technical Innovations in Seafood Products and Processing, held in Orlando, Fla., on February 11–14.


Jammed into a space reminiscent of a fish pen, these professionals from industry, government, and academia, as well as suppliers and consultants, orated, droned, spoke, and pointed to special sites on their presentation visuals. Each suggested that his or her topic was …

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  1. Food Processing & Packaging