UMD-JIFSAN and U.S. FDA jointly conducted two Sensory Decomposition courses in Guayaquil, Ecuador in September 2022. These courses provided a diverse field of Ecuadorian industry personnel with knowledge on sensory analysis of seafood as a critical tool used to protect consumers from seafood that has become adulterated due to decomposition. Each course was a 2-day, in-person training that allowed participants to go through raw shrimp samples distinguish between basic quality odor attributes as well as identify different odors of spoilage and the degree of spoilage that defines the accept/reject level for the product examined.