Surimi School

The 10th SURIMI INDUSTRY FORUM
April 13 (Tuesday), 2010

Followed by The 18th OSU Surimi School
April 14 - 16, 2010

“Fried Surimi Seafood – Better Taste and Less Filling”

(No. 20 Basin Street Suite F, Astoria, Oregon)

The Surimi Industry Forum Program Development Meeting was held with the attendance of the 35 US industry leaders in Seattle on Wednesday Nov 18, 2009.

Designed for: Operators, Marketers, Technologists from the Surimi and Surimi Seafood Industry

Lectures/Discussion: Healthiness of Fisheries, Pacific Whiting: MSC and Future, Market Update of World Surimi, Fried Surimi Seafood, and Product Cutting and Tasting.

Product Cutting and Tasting: Various forms of Fried Surimi Seafood from Japan, USA, and Korea will be featured.

Panel Discussions: (1) Surimi Market Update – USA, Europe, Japan, Korea, South America, Thailand, and India. (2) Fried Surimi Seafood – Fat Facts, Fat Blocker, Serving Healthy Fried Foods

Instructors/Panelists: Experts from industry, government, and academia

2010 SPONSORS

PLATINUM - American Seafoods, Trident Seafoods, UniSea,

GOLD - Icicle Seafoods, Future Seafoods, Glacier Fish, Shining Ocean,

SILVER – Aquamar, Arctic Storm, Beck Pack System, BioMedix, T Hasegawa, ET Horn, LM Foods, Mitsubishi Int’l Food Ingredients, OmegaPure, Pacific Blends, Pacific Surimi, San Arawa S.A., Takasago Int’l, Trans Ocean Products,

Sponsors for the OSU Surimi School Previous Years

Congratulations!

10-Year Sponsorship Award to: Beck Pack System (Preston, WA)

First time Sponsor: Mitsubishi Int’l Food Ingredients

Course Descriptions:

This 1-day course is designed for surimi technologists, operators, marketers, and executives who wish to update a pragmatic 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 the excellent information on surimi and surimi seafood. The panels each include open discussion and look for our better future in the industry. It also highlights with 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.

Registration & Enrollment:

Enrollment is typically 120-130. However, the registration is typically completed by early March. Therefore, EARLY REGISTRATION IS ENCOURAGED. Please return the completed registration form with a tuition check made payable to: Oregon State University to ensure your enrollment, and mail to:

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 .

Registration Form: The 10th Surimi Industry Forum and the 18th Annual OSU Surimi School

Click here to download the registration form

Name: ___________________________

Company: _________________________

Address: ______________________________________________________________________________________

E-mail: _________________ Telephone: _________________

Please mark one of the following for your registration:
(   ) The 10th Surimi Industry Forum (Tue, April 13, 2010): $400 (before 3/10/10), $500 (after 3/10/10): Hot breakfast, coffee breaks, and lunch are included. You are encouraged to attend the evening reception starting at 6:00pm. Appetizers and drinks are provided.
(   ) The 18th OSU Surimi Technology School (W-F, April 14 - 16, 2010): $800 (before 3/10/10), $900 (after 3/10/10). Included are a surimi textbook (Second Edition 2005): SURIMI AND SURIMI SEAFOOD: CRC Press (Publisher); Jae Park (Editor) ($160), surimi school hat or bag, surimi school pen, two luncheons, three breakfasts, and coffee breaks.
(   ) Both: $1,200 (before 3/10/10), $1,400 (after 3/10/10).

Accommodations:
Holiday Inn Express Hotel and Suites (www.astoriahie.com), 204 West Marine Drive, Astoria, OR 97103. Tel: 888-898-6222. Surimi School Rate: $89 for Single or Double occupancy. All rooms are non-smoking. Contact directly to Caroline at the Holiday Inn Express phone 503-325-6222 or 888-898-6222 or email caroline@astoriahie.com. Room Block is guaranteed until March 25.

For questions, contact Dr. Jae Park at 503-325-4531 or fax at 503-325-2753 or E-mail to jae.park@oregonstate.edu AND surimiman1@yahoo.com . No refund upon cancellation after 3/10/2010. Cancellation before 3/10/2010 would be refunded excluding $200 administration fee.

Directions from Seattle or Portland Airport

The 10th Surimi Industry Forum, Tuesday, April 13, 2010

“Fried Surimi Seafood – Better Taste and Less Filling”

07:00-08:00 Registration/Breakfast (Provided)

08:15-08:20 Welcome and Introduction

Dr. Jae Park (Professor, Oregon State University)

08:20 – 08:40 Opening Remarks

Mr. Allen Kimball (VP-White Fish, Trident Seafoods, Seattle, WA)

08:40 – 09:25 Resource Update on Alaska Pollock and Pacific Whiting

Dr. James Ianelli (NOAA, Seattle, WA)

09:25 – 09:50 Update – Pacific Whiting Fisheries: MSC and Future

Mr. Dan Waldeck (Exe Director, Pacific Whiting Conservation Cooperative, Portland, OR)

09:50 – 10:10 Coffee Break

10:00 – 12:00 Market Report (Surimi)

Panel – Surimi Supply in Global Market

Moderator – Dr. Jae Park – We had historically high market of surimi in 2008. We had historically low TAC for Alaska Pollock (815,000 M/T and 813,000 M/T) in 2009 and 2010, respectively. We also face slow global economy. What is our current market and future?

Dr. Pascal Guenneuges (Pres, International Seafood Consulting) – Overall trends, Europe, SE Asia, Japan, Korea

Mr. Merle Knapp (VP, Glacier Fish) – Alaska pollock and Pacific whiting

Mr. Anucha Technitisawad (Pres, Andaman Surimi) - Thailand

Mr. Shivram Warrior (Pres, Indian Surimi) - India

Mr. Eduardo Gonzalez Lemmi (CEO, San Arawa S.A.) – South America

Ms. Pat Shanahan (Exe Director, GAPP) – Update on Pollock – MSC and NGO

12:00 – 13:00 Lunch

13:00 – 13:40 Trehalose for Seafood Application

Dr. Alan Richards (Hayashibara USA)

13:40 – 15:50 Fried Surimi Seafood: Better Taste and Less Filling

Moderator – Dr. Jae Park (OSU) – Our consumers are not educated properly. They assume all fried products are the same and unhealthy. This session highlights fried surimi seafood contain only 1-3% fat, which is extremely healthy compared to other fried foods (12-15% fat), and delivers the better taste.

[I] 15 min: Fat Facts – Dr. Robert McGorrin (OSU)

(a) Why do fried fish taste better than boiled fish?

(b) Fat – Advantage and Disadvantage to our Health

[2] 15 min: Manufacturing of Fried Surimi Seafood – Mr. W. Yuge (Kibun Foods)

[3] 30 min: Protein-based Fat Blocker – Dr. Steve Kelleher (Proteus Industries)

[4] 10 min: Fat Uptake Testing Report – Ms. Angee Hunt (OSU)

[5] 30 min: Serving Healthy Fried Foods – How they buy, how they produce, how they serve, and how fried surimi seafood can fit in their pantry.

(a) 15-20 min David Hughes (Technical Director, Ventura Foods)

(b) 10-15 min TBA - Purchasing Director of Restaurant Chains serving fried foods

[6] 30 min: Discussion

15:50 – 16:00 Room Setting for Cutting and Tasting

Coffee Break

16:00 – 17:00 Product Cutting and Tasting - Fried Surimi Seafood Products from Japan, Korea, and USA.

Mr. Tadahiko Mitsui/ Mr. Masahiro Hachisu (Kibun Foods) – Products from Japan

Dr. Jae Park – Products from USA and Korea

All attendees for The 18th OSU Surimi School are also encouraged to attend this Product Cutting.

17:00 – 21:00 Adjourn and Social Hours/Network Development – Surimi Industry Forum and Surimi School

Welcome to the 18th OSU Surimi School

Sponsors' Presentations (18:00 - 19:30)

Sponsors' Expo Sponsored by Sponsors (19:30 - 21:00)