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Adding Values to Surimi Seafood

OSUSurimi

The 17th SURIMI INDUSTRY FORUM
May 9 (Tue), 2017

Followed by Celebrating “the 25th” OSU Surimi School
                  May 10-12, 2017

The Red Building
20 Basin Street Suite F, Astoria, OR 97103

 

2017 SPONSORS

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, Neogen (listed as confirmed)

Contact Dr. Park for any question on sponsorship.

 

Holiday Inn Express & Suite Astoria

Hotel Reservation for Surimi Forum/School

 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

Lectures/Discussion

(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



Congratulations!

20-Year Sponsorship Award:

T Hasegawa USA

 

15-Year Sponsorship Award:

Arctic Storm Management

 

10-Year Sponsorship Award

Glacier Fish

 

First Time Sponsor

Lycored

Neogen

 

 

Sponsors for the OSU Surimi School Previous Years

Course Descriptions:

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.

 

Registration & Enrollment: Click for registration . You can try this Click as well.

Enrollment is typically 100-120. EARLY REGISTRATION IS ENCOURAGED (It has extended to Monday April 10, 2017). With your e-mail to surimiman1@yahoo.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.

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 .

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       Open Remark – Celebrating 17th Surimi Forum since 2001 and 25th Surimi School since 1993

                                Future of the Surimi Industry Forum and Surimi School

                                 Dr. Jae Park (Founder/Director – OSU Surimi School)

 

08:15 – 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 Ianelli (Fishery Scientist, NOAA, Seattle, WA)

 

09:10 – 09:30       2- Commodity affecting the Surimi Industry

                                Mr. John Wells (President, Pacific Blends, Port Coquitlam, BC)

 

09:30 – 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, indicating these are the most sustainable fisheries in the world. Tropical surimi production accounts for the majority, but has been in a slightly down turn due to reduced fish landing and reduced competitiveness. What is our current market and future?

                                               

3a- 09:50 – 10:10 (USA - Surimi) – Cathy DuPuis (Marketing Product Manager, American Seafoods Co)

3b- 10:10 – 10:25 (USA – Surimi Seafood) – TBA

3c- 10:25 – 10:40 (Europe) – Mr. Jean-Luc Beliveau (R&D Director, Ocean Alliance, France)

3d- 10:40 – 11:00 (Japan) – Mr. Takashi Matsumoto (Surimi manager, Nissui, Japan)

3e- 11:00 – 11: 05 (GAPP Update) - Pat Shanahan (Exec Director, GAPP)

3e- 11:05 – 11:45 (Summary and Discussion) – Dr. Pascal Guenneugues (Future Seafood)

11:45 – 12:15        Discussion

 

12:15 – 13:15       Lunch
                                
                                       

13:15 – 13:45       4- Report from the 2017 Research Chef Conference and Culinology Expo (San Juan, Puerto Rico, March 14-17)

Ms. Angee Hunt (Senior 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 – 14:40       6- 2017 Japan’s New Kamaboko Products Competition (The 69th ZENKAMA Product Competition)

Dr. Emiko Okazaki (Professor, Tokyo University of Marine Science and Technology, Tokyo, Japan)

 

14:40 – 15:20       Product Cutting & Tasting,

                                 Featuring New Products from Japan and France

 

Coffee Break Coffee will be available without a formal break.

 

15:20– 16:00       7- Throwing Away Money? : How you can you capture protein from surimi washwater?

                                 Dr. Tyre Lanier (Professor, NC State University/MPF)

 

16:00 – 16:30       8- Linear Program for Least Cost and Consistent Quality

                                 Dr. Won B. Yoon (Professor, Kangwon National University, S Korea)

 

16:30– 16:50        9- OSU Update: Surimi

                                 Dr. Jae Park (Professor, OSU)

 

16:50 – 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)

 

 

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