Adding Values to Surimi Seafood
The 17th SURIMI INDUSTRY FORUM
May 9 (Tue), 2017
Celebrating the 25th
OSU Surimi School
May 10-12, 2017
20 Basin Street Suite F, Astoria, OR 97103
PLATINUM Flottweg, UniSea, American Seafoods, Maruha-Nichiro North America, Trident Seafoods,
GOLD T. Hasegawa USA, Shining Ocean, Takasago USA, ASMI, Lycored,
SILVER King & Prince Seafood, Pacific Blends, Beck Pack Systems, Arctic Storm Management, Glacier Fish, Aquamar, Basic American Foods, MGB Ingredients, Activ International, LM Foods, Texture Technologies, Pacific Seafood, Neogen, Horn/FiberStar, Proliant Biologicals, Alfa Laval (listed as confirmed)
Holiday Inn Express & Suite Astoria
Book Your Room as soon as you can to secure your room!
Designed for: Executives, Operators, Marketers, Technologists from the Global Surimi and Surimi Seafood Industry
(1) Fishery Update - Alaska Pollock and Pacific Whiting,
(2) How to add values to surimi seafood with advanced technology and advanced machinery
(3) Commodity Update
(4) Product Innovation, Culinary Research, and Clean Label
(5) OSU Surimi Research Update
20-Year Sponsorship Award:
T Hasegawa USA
15-Year Sponsorship Award:
Arctic Storm Management
10-Year Sponsorship Award
First Time Sponsor
This 1-day course is designed for surimi technologists, operators, marketers, and executives who wish to update a practical knowledge of fishery resources, surimi supply/demand, market trends of surimi and surimi seafood, and current issues/ hot topics in the industry. Two panels provide excellent information on surimi and surimi seafood. The panels each include open discussion and explore options for a better future in the industry. It also highlights product cutting and tasting using various leading products from Japan, Korea, Europe, and USA. General outline and theme are renewed every year based on suggestions made by the 30-35 US industry leaders who gather at the program development luncheon meeting in Seattle in October November.
Enrollment is typically 100-120. EARLY REGISTRATION IS ENCOURAGED (It has extended to Monday April 10, 2017). With your e-mail to email@example.com, you will be pre-registered. To complete your registration, please mail completed registration form and registration check made payable to: Oregon State University. If you prefer a wire transfer, please let us know.
Accommodations: Book your room
as soon as possible!!!
Holiday Inn & Suite Astoria: Click the web site for your reservation link. 204 West Marine Drive, Astoria, OR 97193. Tel: 888-898-6222. Surimi School Rate: $115 (Oregon Government Rate) (Single King or Double Queen). Contact the hotel directly for your own room. Room block is guaranteed by April 24. Click this link for your room reservation.
The 17th Surimi Industry Forum
Tue, May 9, 2017
Adding Values to Surimi Seafood
07:00 08:00 Registration
Breakfast serving Fishcake Hash
08:00 08:15 Opening Remark Celebrating the 17th Surimi Industry Forum and 25th OSU Surimi School since 1993.
Future of the Surimi Industry Forum and Surimi School
08:00 08:20 Program Introduction
Dr. Jae Park (Professor, Oregon State University)
08:20 09:10 1- Our Sustainable Fisheries: Alaska Pollock and Pacific Whiting
Dr. Jim Iannelli (Fishery Scientist, NOAA, Seattle, WA)
09:10 09:30 2- Commodity affecting the Surimi Industry
Mr. John Wells (President, Pacific Blends, Port Coquitlam, BC, Canada)
09:00 09:50 Coffee Break
09:50 12:15 3- Surimi Resource & Supply in Global Market
TAC for Alaska Pollock and Pacific whiting has been steadily increased for the last 5 years, indicating the US fisheries are extremely sustainable. However, tropical surimi production, which accounts for the majority, has been in a slightly down turn due to reduced fish landing and reduced competitiveness. What are our current production and market situations?
3a (09:50-10:10) (USA Surimi) Cathy Dupuis (Marketing Product Manager, American Seafoods Co)
3b (10:10 10:25 (USA Surimi Seafood) Mr. Adam Taylor (VP- Retail Sales, Trident Seafoods)
3c (10:25-10:40) EUROPE Mr. Jean-Luc Beliveau (R&D Director, Ocean Alliance, France)
3d (10:40-11:00) JAPAN Mr. Toshimi Itoh (Manager-Product Development, Kibun Foods, Japan)
3e (11:00-11:05) GAPP Update Ms. Pat Shanahan (Exec Director, GAPP)
3f (11:05-11:45) Global Overview Dr. Pascal Guenneuges (CEO, Future Seafood, France)
11:45 12:15 Discussion
12:15- 13:15 Lunch
13:15 13:45 4- Report from the 2107 Research Chef Conference & Culinary Expo (San Juan, Puerto Rico; March 14-17
Ms. Angee Hunt (Sr Faculty Research Assistant, OSU Surimi School)
13:45 14:25 5- Adding Values to Surimi Seafood with Stable Colors from Plant Sources
Ms. Tammi Higgins (Head, Global Business Unit, Lycored)
14:25 14:45 6- 2017 Japans New Kamaboko Products Competition (The 69th ZENKAMA Product Competition)
Dr. Emiko Okazaki (Professor, Tokyo University of Marine Science and Technology, Tokyo, Japan)
14:45 15:25 Product Cutting & Tasting,
Featuring New Products from Japan and France
Coffee Break Coffee will be available without a formal break.
15:25 16:10 7- Throwing Away Money? : How can you capture protein from surimi washwater?
Dr. Tyre Lanier (Professor, NC State University/MPF)
16:10 16:45 8- Linear Program for Least Cost and Consistent Quality
Dr. Won B. Yoon (Professor, Kangwon National University, S Korea)
16:45 17:00 Questions
17:00 20:00 Adjourn and Social Hours/Network Development Surimi Industry Forum & OSU Surimi School
Serving Fantastic Surimi Pizza and other appetizers with drinks.
Sponsors' Presentations (17:00 - 19:00)
Sponsors' Table Top Sponsored by Sponsors (17:00 - 20:00)