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-Surimi School USA Webinar-

The 26th OSU Surimi School

The 18th Surimi Industry Forum

Nov 30 – Dec 2, 2021

 

 

2021 SPONSORS

PLATINUM – UniSea, Maruha Nichiro North America,

GOLD – ASMI, Takasago USA, Lycored, T. Hasegawa, Shining Ocean, Trident Seafoods, Flottweg, Aquamar

SILVER – Pacific Blends, MGB Ingredients, Pacific Surimi, King and Prince Seafood, Beck Pack Systems, GAPP, Arctic Storm Management (listed as confirmed)

 

Contact Dr. Park for any question on sponsorship.

Sponsors for the OSU Surimi School Previous Years

 

We all have been suffered tremendously due to COVID-19.  Even though we see some lights as we try to come out of the long tunnel, we are still in a difficult condition to have in-person surimi school program.  To continue to be connected within our industry, Jae Park Surimi School has now moved to offer surimi school webinar using the previously proposed schedule. Since it is also difficult to keep audience in front of PC for all day, we are going to offer a shortened version: 2.5 – 3 hr program a day for 3 consecutive days.  Audience can select the subjects according to their interest.

 

 

Registrations & Enrollment:

EARLY REGISTRATION IS ENCOURAGED (by Nov 1, 2021)With your e-mail to surimiman1@yahoo.com, you will be pre-registered. Please complete the following registration form based on your interest. 

_____________________________________________________________

Name:                            Email:                                                       Phone:

Company:

Registration fee will be $150 a day per person.  If you subscribe the program for 3 days, the fee will be $400. Please mark X on the (   ).

(  ) Day 1 (Nov 30, 2021) - (Resources/Market/Supply/Trends)

(  ) Day 2 (Dec 1, 2021) - (Production/Quality Control/Safety):

(  ) Day 3 (Dec 2, 2021) - (Surimi Seafood/Ingredients/New Technology/ New Product Development). 

_____________________________________________________________

Please mail the above form and a registration check made payable to: Oregon State University. If you prefer a wire transfer, please let us know.

Dr. Jae Park
OSU Seafood Lab
2001 Marine Drive #253
Astoria, OR 97103-3427, USA

Tel: 503-325-4531; Fax: 503-325-2753
E-mail: jae.park@oregonstate.edu AND surimiman1@yahoo.com.

Upon completion of your registration, a zoom link and details will be provided separately.

World Clock

Seattle

Bangkok

Mumbai

Paris

Tokyo

Seoul

1:00p

4:00a

2:30a

10:00p

6:00a

6:00a

4:00 p

7:00a

5:30a

01:00a

9:00a

9:00a

Daylight saving time in the United States is over on Nov 7.

Program daily time schedule has been set with consideration of various regions to minimize the inconvenience for attendees and speakers.  (All Asians and Europeans – if this time schedule is too early or too late, respectively, please try Surimi School Asia Webinar.)

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Surimi School USA (Virtual): Nov 30 – Dec 2, 2021

All schedules are under Pacific Standard Time (Seattle).

 

Day 1 (Nov 30, 2021; Seattle Time) – Surimi Industry Forum (Resources/Market/Supply/Trends):

 

1:15 – 1:20p (5 min)          Welcome to Day 1, Program Introduction, Dr. Jae Park

 

1:20 – 1:40p (20 min)        1a- Resource Update USA, Dr. Jim Ianelli (NOAA)

 

1:40 – 1:55p (15 min)        1b- Resource Update Tropical Fish, Mr. Dave Martin (Sustainable Fisheries) & Mr. Duncan Leadbitter (Fish Matters)

 

1:55 – 2:05p (10 min)        1c- Surimi Production Update (Alaska pollock), Mr. Mark JoHahnson (Westward Seafoods)

 

2:05 – 2:15p (10 min)        1d- Surimi Production Update (Pacific whiting), Mr. Brendan McKenna (Pacific Surimi)

 

2:15 – 2:30p (15 min)        1e- Market Update, Surimi Seafood (USA), Mr. Murry Park (Trans Ocean Products)

 

2:30 – 2:50p (20 min)        1f- Market Updates in Japan, Mr. Takashi Matsumoto (UniSea/NISSUI)

 

2:50 – 3: 30p (40 min)       1g- Global Surimi Supplies and Demand including trends in the era of COVID-19, Dr. Pascal Guenneugues (Future Seafood)

 

3:30 – 3:50p (20 min)        Discussion

 

3:50 – 4:15p (25 min)        Sponsor’s presentation with their business related to Day 1 topics.

                                                (3 min) UniSea

                                                (5 min) Maruha Nichiro NA

                                                (5 min) ASMI

(5 min) Flottweg

                                                (3 min) Pacific Surimi

                                                (3 min) GAPP

                                                (5 min) Arctic Storm

 

4:15p                                     Adjourn for Day 1

 

 

Day 2 (Dec 1, 2021, Seattle Time) (Production/Quality Control/Safety)

 

1:15 – 1:20p (5 min)          Welcome to Day 2, Program Introduction, Dr. Jae Park

 

1:20 – 1:55p (35 min)        2a- Important Factors in Surimi Production for Yield and Quality, Dr. Jae Park (Oregon State University)

 

1:55 – 2:15p (20 min)        2b- Fast Cooking by Ohmic Heating Guarantees Higher Quality & Profit based on a success story, Dr. Jae Park (Oregon State University)

 

2:15 – 2:50p (35 min)        2c- Effective Food Safety & Sanitation during the COVID, Dr. Si Hong Park (Oregon State University)

 

2:50 – 3:25p (35 min)        2d- The Status of Fish Protein Isolate: Is it real or just a dream? Dr. Tyre Lanier (North Carolina State University)

 

3:25 – 3:45p (20 min)        2e- Microplastic Issues in Fish, Dr. Susanne Brander (Oregon State University)

 

3:45 – 3:55p (10 min)        Discussion

 

3:55 – 4:20p (25 min)        Sponsor’s presentation with their business related to Day 2 topics.

                                                (5 min) Takasago USA

                                                (5 min) Lycored

                                                (5 min) T. Hasegawa

                                                (5 min) Pacific Blends

                                                (5 min) Beck Pack System

 

4:20p                                     Adjourn for Day 2

 

 

 

Day 3 (Dec 2, 2021, Seattle Time) (Surimi Seafood/ Ingredients/ New Technology/ New Product Development). 

 

1:15 – 1:20p (5 min)          Welcome to Day 3, Program Introduction, Dr. Jae Park

 

1:20 – 1:50p (30 min)        3a- Shelf Stable Seafood using Shaka Retort? Dr. Louise Wicker (Louisiana State University)

 

1:50 – 2:25p (35 min)        3b- Cultured Muscle Proteins, Dr. Tyre Lanier (North Carolina State University)/ Mr. John Pattison (Cultured Decadence)

 

2:25 – 2:55p (30 min)        3c- Plant-based Seafood and Meat Products, Dr. Jung Han (Pulmuone USA)

 

2:55 – 3:25p (30 min)        3d- New Development: Crabstick using 3-D Print Technology, Dr. Hyun Jin Park (Korea University)

 

3:25 – 3:45p (20 min)        3e- New Development: Superior Taste of Crab Extract based on Amino Acid Analysis and Sensory Test, Mr. Shohei Kaneuchi (Nippon Suisan)

 

3:45 – 4:15p (30 min)        Sponsor’s presentation with their business related to Day 3 topics.

                                                (5 min) Shining Ocean

                                                (5 min) Trident Seafoods

                                                (5 min) Aquamar

                                                (5 min) MGB Ingredients

                                                (5 min) King & Prince Seafood

 

4:15 – 4:30p (15 min)        Discussion & Adjourn for Day 3

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