QIM Dissemination for the Seafood Sector
Over the past decade, QIM dissemination has expanded through practical tools and educational formats created by an international network of seafood quality specialists and the wider scientific community. The goal is simple: make standardized freshness evaluation accessible for auctions, processors, wholesalers, retailers, inspectors, and training institutions.
What QIM Dissemination Includes
QIM knowledge is shared through multiple formats, ensuring both quick learning for newcomers and deeper guidance for professionals who apply QIM daily.
Core Dissemination Materials and Activities
- QIM schemes for species-specific freshness scoring
- Brochures explaining the principle and benefits of QIM
- A multilingual QIM manual with detailed methods and photo references
- Training sessions ranging from short workshops to extended programs
- Demonstrations at seafood exhibitions, conferences, and industry events
QIM Schemes Available
Species-specific schemes are designed to standardize sensory scoring and support shelf-life estimation. The following schemes are currently available for practical use, with additional schemes planned.
Current QIM Schemes List
- Cod
- Pollock
- Haddock
- Plaice
- Redfish
- Farmed salmon
- Deep-water shrimp
- Fjord shrimp
- Herring
- Peeled shrimp
- Brill
- Turbot
- Sole
Summary Table: Scheme Coverage by Product Type
| Product Category | Typical Form Assessed | Primary Use Case |
| Whitefish & flatfish | Whole, fresh fish | Auction grading, receiving checks |
| Pelagic fish | Whole, fresh fish | Rapid freshness screening |
| Farmed species | Whole fish / fillets (where applicable) | Storage monitoring, QA routines |
| Shrimp products | Whole / peeled | Batch consistency and documentation |
QIM Brochures
The QIM brochure explains the underlying logic of freshness scoring and how QIM supports consistent decision-making across the supply chain. Brochures are typically distributed at exhibitions, conferences, workshops, and professional events.
Brochure Languages
- English
- French
- German
- Danish
- Dutch
- Norwegian
- Swedish
- Spanish
- Italian
- Icelandic
The QIM Manual
The QIM manual is a practical reference designed for seafood professionals and training programs. It is available in multiple European languages and provides a structured pathway from basic sensory evaluation to advanced QIM use in real production conditions.
What the Manual Covers (H3)
- Introduction to sensory evaluation fundamentals
- Full explanation of the Quality Index Method
- All available QIM schemes in one place
- High-quality photo references for key freshness attributes
- Calibration curves to estimate remaining shelf life based on QIM scores
- Guidelines for sample preparation and evaluation conditions
- Recommendations for panel selection and training
Manual Languages (11)
English, Dutch, Icelandic, Danish, Italian, Portuguese, Greek, German, Norwegian, Spanish, French.
Species Included in the Manual (Overview)
The manual includes QIM schemes for multiple species and shrimp products, including flatfish, whitefish, pelagic fish, farmed salmon, and both whole and peeled shrimp categories.y tracking, and internal reporting.
How to Request the Manual
The manual can be requested online through a simple order form. After submitting a request, users receive a copy in their preferred language at no cost (where distribution is supported). This resource is considered especially valuable for seafood auctions, processors, wholesalers, and retail quality teams.
QIM Training and Workshops
QIM training is delivered through workshops and structured sessions held across multiple countries over the years. Programs usually combine theory with practical scoring exercises using coded samples, allowing participants to compare observations and align evaluation standards.
What a Typical Training Session Includes
- Short introduction to QIM principles and scoring logic
- Hands-on evaluation of fish samples in small groups
- Discussion of common scoring mistakes and how to avoid them
- Guidance on implementing QIM in daily quality control workflows
- Recommendations for documentation and internal consistency checks
Examples of Training Formats
| Training Format | Duration | Best For |
| Intro workshop | 2–4 hours | New users, mixed teams |
| Practical session | Half-day | Inspectors, buyers, QA staff |
| Extended program | 1–2 days | Trainers, auditors, managers |
| On-site implementation support | Customized | Auctions, processors, wholesalers |
Why Dissemination Matters
QIM dissemination improves consistency, reduces subjectivity, and builds a common “quality language” between sellers, buyers, and control teams. When everyone uses the same scheme and reference attributes, feedback becomes faster, documentation becomes clearer, and freshness decisions become more reliable across the entire seafood chain.