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"Seafood: Assessing the Benefits and Risks", June 8, 2004, Cook College, Rutgers, University.

• Program Flyer
• List of participants

Powerpoint Presentations:

• Joint FDA and EPA Advisory, What You Need to Know about Mercury in Fish and Shellfish - The Public Health Message, David W K Acheson M.D., Center for Food Safety and Applied Nutrition, FDA
• Beetle Bailey Fish Scare Comic
• Seafood Advisories: Seafood Industry Response, Bob Collette, National Fisheries Institute
• The Why and How of NJ Fish Consumption Advisories, Alan Stern, Dr.P.H., Division of Science, Research and Technology
• Drabble Lighting Comic
• Reducing Hazards with HACCP , Gef Flimlin, Rutgers Cooperative Extension
• Joint FDA and EPA Advisory, The Process and Science FDA and EPA Used in Developing the 2004 Mercury Advisory , Jim Pendergast, Office of Science & Technology, EPA
• Acting as A News Source or Resource, Jim Morris, Associate Director, Office of Continuing Professional Education, Cook College, Rutgers University
• Fortification of Foods With Marine Omega-3 Fatty Acids: Food Technology Issues Mukund V. Karwe, Ph.D., Department of Food Science and Center for Advance Food Technology, Rutgers University
• Seafoods: What is Good Science, and How Does it Relate to Food Consumption?, Keith R. Cooper, Ph.D., Acting Executive Dean, Cook College, Rutgers University
• Assessing and Managing the Risks Associated With Eating Seafood Don Schaffner, Ph.D., Professor and Extension Specialist, Rutgers, the State University of NJ
• Seafood Assessing the benefits and risks, Sharon Kinsey, Cook College, Rutgers University
• Should we tell people to eat fish, Joyce A. Nettleton, Science Communications Consultant, Editor, PUFA Newsletter
• Issues relating to Farmed and Wild Salmon, Alex Trent, Salmon of the Americas