OSU Surimi School USA

Surimi School Asia

Surimi School Europe

Surimi Industry Forum

Surimi Forum Japan


The 26th OSU Surimi School/Forum is scheduled in May 2020.  Stay tuned.

Feel free to share your ideas or opinions with Prof. Park


Adding Values to Surimi Seafood


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



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)

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


(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

Glacier Fish


First Time Sponsor




Proliant Biologicals



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       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 Japan’s New Kamaboko Products Competition (The 69th ZENKAMA Product Competition)

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


14:45 – 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)




OSU Surimi School USA

Surimi School Asia

Surimi School Europe

Surimi Industry Forum

Surimi Forum Japan

Surimi School China

Surimi Forum Korea