The 10th & "Last" Surimi School Europe (Madrid) Wed- Fri, 20-22 Sept 2017 New Program: GLOBAL SURIMI FORUM The 1st Global Surimi Forum (Asia) in Tokyo (the 3rd Surimi Forum Japan): Feb 21-22, 2018 Global Surimi Forum: Europe (2019); North America (2020) The 12th Surimi School Asia: Oct, 2018 The 17th & "Last" Surimi Industry Forum (USA): May 9, 2017 The 25th & "Last" OSU Surimi School (USA): May 10-12, 2017 Featuring Signature Surimi Pizza |
 | The 2016 IFT Bor S. Luh International Award Ceremony Video |
| Crabstick for everyone (Oct 2015) |
| CalPro (Nov 2015) |
| Suisan Times Minato Shinbun Kamaboko Tsushin |
| What's better - Real Crab or Real Krab? |
| American Seafoods Company presented "Partnership Trophy" to Dr. Park |
| Dr. Park - one of Seafood’s Most Powerful Executives 100 (Seafood Executive, 2012). |
| Astoria becomes surimi capital (Daily Astorian, May 15, 2012) |
| Dr. Park received the 2011 Harold Macy Award |
| Dr. Jae Park - OSU Who's who? |
| Surimi Story of USA went to the FolkLife Festival at the Smithsonian Museum | |
| Surimiman's |
Since 1993
Surimi School Worldwide
| Awards & Media Coverages |
| Recipes for Various Surimi Seafood Applications |
| RAPSA |
| Expert's Opinions |
...
| RAPSA for Accurate Gel Cooking (Video): Current waterbath cooking underestimate the value of almost all surimi except high grade surimi without protease (i.e. Alaska pollock A grade or higher) based on the production of crabstick and fried surimi seafood. Therefore surimi used for crabstick or fried fish cake must be evaluated using fast cooking RAPSA method. |
| Go Green!!! Get out of cooking surimi using sausage casing! Let's start Environment-friendly Stainless Steel Surimi Cooking Tubes. |
Surimi Technology (Past,
Present, and Future):
Keynote Lecture at the 8th
World Fisheries Congress
(May 23-27, 2016) Busan,
Korea
Present, and Future):
Keynote Lecture at the 8th
World Fisheries Congress
(May 23-27, 2016) Busan,
Korea