PRESENTATIONS - PROFESSIONAL MEETINGS, SYMPOSIA, AND CONFERENCES

 

a.      Invited Lectures

 

1.      Park, J.W.  1991.  Formulation of surimi seafoods using the standard quality measurement procedures. Surimi Quality Testing Workshop. Oregon State University, Astoria, OR. November 12-13. (Before joining OSU).

 

2.      Park, J.W. and Morrissey, M.T. 1992.  Potentials and perspectives of seafood irradiation in Pacific Coast. International Conference on Seafood Irradiation.  New Orleans, LA, June 17-18, 1992.

 

3.      Park, J.W.  1992.  Use of various grades of surimi with an application of least cost formulation. Presented at Pacific Whiting Workshop.  Newport, OR, March 30-31, 1992. 

 

4.      Park, J.W. 1992.  Surimi analogs-next generation.  The 3rd Annual Surimi Seminar, Seattle, WA. Nov. 18.

 

5.      Park, J.W. and Morrissey, M.T. 1993.  The need for developing uniform surimi standards. Quality Control and Assurance conference. Newport, OR. May 16-18.

 

6.      Park, J.W. 1993.  Processing factors affecting colors of surimi seafood gels. The 4th Annual Surimi Conference, Seattle, WA. Oct. 25-27, 1993.

 

7.      Morrissey, M.T. and Park, J.W.  1993.  Surimi quality standards.  Surimi: new approaches to an old technology.  The 4th Annual Surimi Conference, Seattle, WA. Oct 25-27, 1993.

 

8.      Park, J.W.  1993.  Difference between pollock and whiting in kamaboko.  FMC Technical Seminar, Seattle, WA. Dec. 9.

 

9.      Park, J.W.  1993.  Functionality of FMC hydrocolloids in different fish types. FMC Technical Seminar, Seattle, WA. Dec. 9.

 

10. Park, J.W.  1993.  Use of Nutricol blends to form heat stable analogs.  FMC Technical Seminar, Seattle, WA. Dec. 9.

 

11. Park, J.W. 1994. Surimi processing/starch. Invited to present to American Maize-Products Co., Hammond, IN, November 11.

 

12. Park, J.W. 1995. Surimi and whey proteins.  Present to Royal Proteins, Rosemount, IL.  January 25.

 

13. Park, J.W. 1995. Surimi and surimi seafood.  Present to Nichirei Foods America, Fife, WA.  March 3.

 

14. Park, J.W. 1995. Surimi seafood pasteurization. Presented to NFI Surimi and Surimi Seafood Committee at Boston, MA.  March 15.

 

15. Park, J.W. 1995. Water-soluble myofibrillar proteins in surimi processing. Presented at 95 Spring Meeting of the Korea Fishery Development Agency (Pusan, Korea).  May 26.

 

16. Park, J.W. 1995. Ohmic heating and fish Protein gelation, Dept. of Food Processing,  Kyung Hee University, Yong In, Korea.  May 16.

 

17. Park, J.W. 1995.  Fisheries of the United States - trends and perspectives.  Presented to a special class for high executives from the seafood industry at College of Fisheries, Gyongsang University, Choongmu, Korea.  May 19.

 

18. Park, J.W.  1995.  Ohmic heating and fish protein gelation.  Dept. of Food Technology, National Fisheries University of Pusan, Pusan, Korea.  May 25.

 

19. Park, J.W.  1995. Participate in the US Codex Committee for Frozen Surimi, FDA, Washington, D.C.  Sept 21-22.

 

20. Park, J.W.  1995.  Oregon fisheries and surimi.  Annual meeting of the Oregon Farm Credit Managers and Land Appraisers, Red Lion Inn, Astoria, OR.  October 20.

 

21. Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Daiichi Kasei Co., Kyoto, Japan.  Nov. 27.

 

22. Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Samho Co., Seoul, Korea.  Nov. 29.

 

23. Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Dongwon Co., Seoul, Korea.  Nov. 29.         

 

24. Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Daerim Fishery Co., Seoul, Korea.  Nov. 30.

 

25. Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Kojubu Foods Co., Seoul, Korea.  Dec. 1.

 

26. Park, J.W.   1996.  Starch and surimi.  Tyson Seafood Group, Seattle, WA.  January 31.

 

27. Park, J.W.  1996.  Surimi and surimi seafood Market in the US. Oceantrawl, Seattle, WA.  February 1.     

 

28. J. W. Park.  1996.  Cryoprotectants for the fishery products.  University of Iceland, Reykjavik, Iceland.  May 14.

 

29. J. W. Park.  1996.  Functional Additives for the Fishery Products.  University of Iceland, Reykjavik, Iceland.  May 14.

 

30. J. W. Park. 1996.  Optimization of surimi seafood formulations.  Terra Nova Fishery Co., St. Johns, NF, Canada.  May 17.

 

31. J.W. Park.  1996.  Sample preparation for surimi seafood.  Givaudan-Roure, Brampton, Canada.  July 17.

 

32. J.W. Park.  1996.  Surimi manufacturing.  Seafreez Foods, Canso, Nova Scotia, Canada.  July 18-19.

 

33. J.W. Park and Fehr, H. 1996.  Use of Fibrimex as a functional binder for surimi-based shrimp.  Tyson Seafood Group, Seattle, WA.  November 13.

 

34. Park, J.W.  1997.  Surimi workshop at Arctic Storm.  Organized and presented 6 lectures.  Seattle, WA.  Jan 6-7, 1997.

 

35. Park, J.W. 1997.  Rheology and gelation of fish protein. A seminar presented at OSU Dept. of Food Science and Technology.  October 22.

 

36. Park, J.W. 1997. Surimi and surimi seafood.  Narvik (Brest, France). November 1– 8.

 

37. Park, J.W.  1998.  Rheology and texture.  Dept. of Food Technology, Khon Kaen University, Khon Kaen, Thailand. January 26.

 

38. Park, J.W.  1998. Fish and muscle chemistry.  Dept. of Food Technology, Khon Kaen University, Khon Kaen, Thailand. January 26.

 

39. Park, J.W. 1998. Surimi seafood products.  An invited lecture for the Rotary Club (Astoria-Warrenton, OR).  Red Lion Inn.  March 2.

 

40. Park, J.W. and Yongsawatdigul, J.  1998.  Gelation properties of fish proteins (surimi) under ohmic heating.  Presented at the Spring Annual Meeting of American Chemical Society, Dallas, TX. March 29-April 2, 1998.

 

41. Park, J.W.  1998.  Gelation properties of fish proteins.  Invited lecture at the 12th Annual Brunner Protein Symposium.  Michigan State University, East Lansing, MI.  May 14-15, 1998.

 

42. Park, J.W. 2000.  Surimi and Surimi Seafood 101.  Shells and Scales, The Duncan Law Seafood Consumer Center.  October 18, 2000.

 

43. Park, J.W. 2000. Surimi Manufacturing.  Hindustan Lever, Chorwad, India.  August 20-23.

 

44. Park, J.W. 2001.  Comparative studies on surimi from various species.  Lectured at the 1st Surimi Industry Forum, Astoria, Or.  April 9.

 

45. Park, J.W. 2001.  Surimi seafood pasteurization: are we lucky or too conservative?  Lectured at the 1st Surimi Industry Forum, Astoria, Or.  April 9.

 

46. Park, J.W. 2001. New developments in surimi and surimi seafood.  Invited lecture at the 11 World Congress of Food Science and Technology (Seoul, Korea). April 22-27.

 

47. Park, J.W.  2002. Fish proteins: functionality and application.  Invited lecture at the Southern California IFT Meeting.  Pasadena Convention Center, Pasadena, CA.  Feb 20.

 

48. Park, J.W.  2002.  Surimi Technology. Invited lectures at UniSea, Dutch Harbor, AK.  June 10-14.

 

49. Park, J.W.  2002.  Surimi Technology. Invited lectures at Arcopa S.A., Paita, Peru.  July 15-19.

 

50. Park, J.W.  2002.  The pH-driven protein recovery. Invited lecture at Instituto Tecnológico del Perú, Lima, Peru.  July 20.

 

51. Park, J.W.  2002.  Oregon State University, Dept of Food Science, and My research.  Invited lecture at Kyung Hee University, Seoul, Korea.  Oct 28.

 

52. Park, J.W. 2002.  Surimi Technology. Invited lectures at Hindustan Lever, Chorwad, India. Nov 10-12.

 

53. Park, J.W. 2003. New Developments in Surimi Processing.  Invited lecture at Gyeong Sang National University, Tong Yeong, Korea.  April 28.

 

54. Park, J.W. 2003.  Global surimi production and market.  Invited lecture at CJ Foods, Seoul, Korea.  May 7.

 

55. Park, J.W. 2003.  Surimi and surimi seafood production.  Lectured at Hindustan Lever, Chorwad, India.  May 9 – 13.

 

56. Park, J.W. 2003.  Surimi Technology.  Invited lectures at UniSea, Dutch Harbor, AK.  June 3-5.

 

57. Park, J.W.  2003. Surimi Technology.  Invited lectures at Arcopa, Paita, Peru.  June 17-21.

 

58. Park, J.W. 2003. Application of electron beam to surimi seafood and salmon.  Invited to give a speech at the NFI Annual meeting (Long Beach, Ca).  Oct 11.

 

59. Park, J.W. 2003. Surimi and surimi seafood production.  Lectured at Sortavala Fish Plant (St. Petersburg. Russia).  Nov 17 – 20.

 

60. Park, J.W.  2004. Tell us about surimi.  Lectured at the AIFST (Australian Institute of Food Scientists and Technologists) Meeting.  Sydney, Australia.  February 11.

 

61. Park, J.W. 2004.  Mini surimi school ¡°East meets West¡±. Food Science Australia, Werribee, Victoria, Australia.  February 13.

 

62. Park, J.W. 2004. Surimi Technology. Invited lectures at UniSea, Dutch Harbor, AK. June 3-5, 2004.

 

63. Park, J.W. 2004. New process for fish protein isolate: principle, biochemistry, and functionality. Invited as a symposium speaker for the Korean Society of Food Science and Technology meeting, Yong Pyeong, Korea, June 23-25.

 

64. Park, J.W. 2004.  New process for muscle protein isolate.  Key note speech at the annual convention of Korean Society of Animal Food Products, Chonnam National University, Gwangg Joo, Chonnam, Korea, October 29-30.

 

65. Park, J.W. 2004.  New technology developments in muscle food.  Invited for lecture at Kon Kuk University, Seoul, Korea, Dec 15.

 

66. Park, J.W. 2005. Seafood processing byproducts as food resources and functional ingredients.  Invited lecture for 2005 Symposium for Food and Life Science at Kyung Nam University, Masan, Korea, May 18.

 

67. Park, J.W. 2005.  How to successfully live in the US and Oregon State University. Invited lecture for the Sung Gwan dormitory, Konkuk University, Seoul, Korea, May 26.

 

68. Park, J.W. 2005. Invited to give various lectures on surimi chemistry, surimi processing, freezing and cryoprotection, rheology and texture, ingredients, and surimi seafood. UniSea, Dutch Harbor, AK. June 1-4.

 

69. Park, J.W. 2005. Seafood processing byproducts as functional ingredients.  Invited lecture for the CEO class of the Korean functional foods industry, Korea University, June 7.

 

70. Park, J.W. 2005. Job opportunity and career guide for the US marine biology industry. Invited lecture for Foreign Distinguished Scholar Seminar at Kangnung National University, Kangnung, Kangwon-do, Korea, June 8.

 

71. Park, J.W. 2005. Surimi and Surimi Seafood.  Invited lectures for Gadre Marine (Ratnagiri, India).  November 28 – December 1.

 

72. Park, J.W. 2006. 1) Surimi supply and demand; 2) Interaction of surimi and egg white. Invited lectures for Michael Foods (Minneapolis, MN). March 30.

 

73. Park, J.W. 2006. Invited to give various lectures on surimi chemistry, surimi processing, freezing and cryoprotection, rheology and texture, ingredients, and surimi seafood. UniSea, Dutch Harbor, AK. June 1-3.

 

74. Park, J.W. 2006.  Invited to give three lectures at Dong Won F&B (Seoul, S. Korea): Manufacturing of Surimi Seafood, Gel Preparation and Analysis, and Surimi supply and demand.  Oct 16-17, 2006.

 

75. Park, J. W. 2006.  Invited to give two lectures at APC (Reinosa, Spain):  Manufacturing of Surimi Seafood, Gel Preparation and Analysis.  Oct 24, 2006.

 

76. Park, J.W. 2006. Invited to give a lecture at US Dairy Export Council¡¯s seminar, Application of WPC in Seafood.  Tokyo, Japan, Dec 13.

 

77. Park, J. W. 2007.  Invited to give three lectures at APC (Reinosa, Spain):  Manufacturing of Surimi Seafood, Ingredient Technology, Surimi supply and demand.  Feb 5-7.

 

78. Park, JW. 2007.  Invited to give lectures at UniSea (Dutch Harbor, AK).  Gel preparation and analysis, Ingredient technology, Rheology and texture, Freezing and cryoprotectants, Surimi seafood manufacturing. June 1-3.

 

79. Park, J.W. 2007.  Invited to give three lectures at Dong Won F&B (Seoul, S. Korea): 1) Manufacturing of surimi seafood, 2) Gel preparation and analysis, and 3) Surimi supply and demand.  August 16.

 

80. Park, JW. 2007. Invited to give two lectures at Santa Bremor (Brest, Belarus): 1) Manufacturing of surimi seafood; 2) Gel preparation and analysis.  Oct 8-9.

 

 

b.     Presentations (Scientific meeting with abstracts)

 

1.      Park, J.W., Keeton, J.T., Lanier, T.C., and Hamann, D.D. 1985. Treatment of prerigor salted beef with cryoprotectants during frozen storage. Abstract #43. Presented at the IFT Annual Meeting, Atlanta, GA. June 9-12.

 

2.      Park, J.W. and Lanier, T.C. 1986. Combined effects of phosphates and sugar or polyols on stabilizing fish muscle proteins during frozen storage. Abstract #457. Presented at the IFT Annual Meeting, Dallas, TX. June 15-18.

 

3.      Park, J.W., Korhonen, R.W., and Lanier, T.C.  1986.  Effects of rigor mortis on gel-forming properties of surimi and minced fish prepared from tilapia. Abstract #458.  Presented at the IFT Annual Meeting, Dallas, TX. June 15-18.

 

4.      Park, J.W. and Lanier, T.C. 1987. Calorimetric study to monitor the development of rigor mortis. Abstract #516.  Presented at the IFT Annual Meeting, Las Vegas, NV. June 16-19.

 

5.      Park, J.W., Lanier, T.C., and Green, D.P. 1987. Cryoprotective effects of sugar, polyols and/or phosphates on Alaska Pollock surimi. Abstract #237. Presented at the IFT Annual Meeting, Las Vegas, NV. June 16-19.

 

6.      Park, J.W., Lanier, T.C., and Pilkington, D.H. 1988. Cryostabilization of functional properties of prerigor and postrigor beef muscle. Abstract #556. Presented at the IFT Annual Meeting, New Orleans, LA. June 19-22.

 

7.      Park, J.W. and Lanier, T.C. 1989. Calorimetric measurement of thermal denaturation of surimi as affected by sugar and/or salt. Paper #548, presented at Annual Meeting of Institute of Food Technologists, Chicago, IL.

 

8.      Park, J.W. and Lindwall, W. 1990. Practical application of surimi and other functional ingredients to least cost linear program. Paper #396, presented at International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii.

 

9.      Howe, J.R., Hamann, D.D., and Park, J.W. 1991. Influence of test temperature and strain rate on fracture properties (texture) of surimi gels. Paper #630, presented at Annual Meeting of Institute of Food Technologists, Dallas, TX.

 

10. Park, J. W. 1993. Study of protein additives in surimi-based gels. Paper #115, presented at Annual Meeting of Institute of Food Technologists, Chicago, IL.

 

11. Yongsawatdigul, J., Park, J.W., Kolbe, E., and Morrissey, M.T. 1994. Ohmic heating of Pacific whiting surimi. Presented at the 45th Annual Meeting of Pacific Fisheries Technologists, Feb.  6-9. Kodiak, AK.

 

12. Lin, T.M., Park, J.W., and Morrissey, M.T. 1994. Recovery and utilization of proteins from Pacific whiting surimi processing washwaters by micro- and ultrafiltration. Presented at the 45th Annual Meeting of Pacific Fisheries Technologists, Feb. 6-9. Kodiak, AK.

 

13. Kolbe, E., Yongsawatdigul, J., Y., AbuDagga, Y., Liu, D., Park, J.W., and Morrissey, M.T. 1994. Use of ohmic heating to process Pacific whiting. Presented at the 45th Annual Meeting of Pacific Fisheries Technologists, Feb. 6-9. Kodiak, AK.

 

14. Park, J.W.  1994.  Effects of compositional and physical conditions on the colors of Alaska pollock and Pacific whiting surimi gels. Abstract #57-2. Presented at the IFT Annual Meeting, Atlanta, GA. June 25-29.

 

15. Yongsawatdigul, J., Park, J.W., Kolbe, E., Morrissey, M.T., and AbuDagga, Y. 1994. Minimization of gel-weakening (modori) in Pacific whiting surimi by ohmic heating.  Abstract #10-3. Presented at the IFT Annual Meeting, Atlanta, GA. June 25-29.

 

16. Lin, T.M., Park, J.W., and Morrissey, M.T.  1994. Protein recovery and water recondition from surimi processing wash water. Abstract #10-4.  Presented at the IFT Annual Meeting, Atlanta, GA. June 25-29.

 

17. Yongsawatdigul, J., Kolbe, E., Park, J.W., Morrissey, M.T., and AbuDagga, Y.  1994.   Electrical conductivity of Pacific whiting surimi during ohmic heating. Abstract #71D-2. Presented at the IFT Annual Meeting, Atlanta, GA. June 25-29.

 

18. Lin, T.M. and Park, J.W.  1995.  Effects of ionic strength and washing cycle on the solubility of myofibrillar proteins during surimi processing. Presented at the Pacific Fisheries Technologists Annual Meeting, Mazatlan, Mexico, Feb 5-8.

 

19. Park, J.W. 1995. Rheological properties of fish protein gels upon cooling, reheating, and freezing.  Presented at the Pacific Fisheries Technologists Annual Meeting, Mazatlan, Mexico, Feb 5-8.

 

20. Park, J.W.  1995. Fracture properties of fish protein gels at various test temperatures. Abstract #35-6.  Presented at the IFT Annual Meeting, Anaheim, CA, June 3-7.

 

21. Park, J.W.  1995. Use of konjac to form temperature-tolerable fish protein gels. Abstract #54D-5.  Presented at the IFT Annual Mee