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Adding Values to Surimi Seafood

 

Celebrating the 25th Annual

OSU Surimi School

May 10-12, 2017 (W–F)

 

After the 17th SURIMI INDUSTRY FORUM 

The Red Building

May 9, 2017 (Tue)

 

OSUSurimi

 

Lectures: Holiday Inn Astoria (204 West Marine Drive, Astoria, OR)

Morning (7:00 – 12:00) Wed-Fri, May 10-12

 

Lab: OSU Seafood Lab (2001 Marine Drive, Astoria, OR)
Afternoon (1:00 – 5:00p) Wed-Thu, May 10-11


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

 

 

Hotel Reservation for Surimi Forum/School

 Book Your Room as soon as you can to secure your room!

 

 

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

 

GROUP PICTURES

 

 

This 3-day course is designed for practicing surimi technicians/technologists (QC and R&D), operators, and marketers who wish to develop a pragmatic knowledge of surimi technology and its utilization in food product development, as well as to learn the market trend of surimi and surimi seafood.  This course will review the chemistry, microbiology, and rheology of surimi, the functional applicability of surimi additives like cryoprotectants, enzyme inhibitors, binders, fillers, colorings, flavorings, and production know-how. In addition to the lecture program, there will be hands-on practice and experiments. This program should be of particular value to surimi technicians, technologists, and engineers, who operate and develop the processes for surimi and surimi seafood.  There will be an optional, written examination for certification.
 

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

Enrollment is typically 100- 120 for the Forum and 80 for the School. EARLY REGISTRATION (by Monday April 10, 2017) IS ENCOURAGED. 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: $109 (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 own room reservation.

 

 

The 25th OSU Surimi School

(May 10-12, 2017)

Lecture: Holiday Inn & Suite Astoria

Laboratory Sessions: OSU Seafood Lab

 

Welcome Reception will be held at the Red Building at 5:00-8:00p, Tuesday, May 9, 2017

 

All lectures are primarily given using a textbook Surimi and Surimi Seafood, Third Edition (2014)

 

DAY 1 – Surimi School (Wednesday, May 10, 2017)

 

7:00 - 8:00               Registration/ Breakfast– serving fishcake hash

 

8:00 - 8:10               Welcome: Celebrate the 25th OSU Surimi School

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

 

9:00 – 9:55               Manufacture of Surimi: Harvest to Frozen Block (Chapter 3)

                                  Dr. Jae Park (Professor, OSU Surimi School)

 

09:55 – 10:50         Surimi Chemistry

                                    Dr. Zach Reed (Meat Scientist, Ingredion, Denver, CO)

 

10:50 - 11:10           Coffee Break

 

11:10 - 12:00           Waste Management, Utilization, and Challenges (Chapter 13 and 14)

                                 Dr. Jae Park (Professor, OSU Surimi School)

 

12:00 - 13:00          Lunch

 

13:00 - 13:15           Transition (from Holiday Inn to OSU Seafood Lab)

 

13:15 - 13:25          Group Picture (OSU Seafood Lab – Courtyard)

 

 

13:30 - 17:00               Lab Sessions (OSU Seafood Lab)

 

LAB 1

(70 min)

40 min: Gel Prep and Cooking including RAPSA demo

15 min: Rheology Demo

Dr. Reed, Dr. Yoon, Ms. Hunt, Kaitlin, Natthawit,

LAB 2

(70 min)

Microbiology and Sanitation

Dr. Daeschel, Jenny, Ming

 

LAB 3

(70 min)

Product Development:

Surimi Pizza Making

Discussion – Questions and Answers

Dr. Park and other leaders from the Industry, Supattra,

 

 

DAY 2 – Surimi School (Thursday, May 11,)

 

7:00                          Breakfast provided

 

8:15 - 9:25              Good Enzyme and Bad Enzymes in Surimi (Chapters 3, 4, 5, 18)

                                   Dr. Jae Park (Professor, OSU)

 

9:25 - 10:10            Microbiology and Sanitation/Hygiene in Surimi Production (Chapter 15)

                                  Dr. Mark Daeschel (Professor, OSU)

 

10:10 - 10:30          Coffee Break

 

10:30 - 11:15          Microbiology and Pasteurization for Surimi Seafood (Chapter 16)

                                  Dr. Mark Daeschel (Professor, OSU)

 

11:15 - 12:00           Accurate Measurement of Surimi Quality (Chapter 8 & 17, Appendix) I

                                 Dr. Jae Park (Professor, OSU)

 

12:00 - 13:10          Lunch

 

13:10 - 13:30           Accurate Measurement of Surimi Quality (Chapters 8 & 17, Appendix) II

                                 Dr. Jae Park (Professor, OSU)

 

13:30 - 14:15           Colors in Surimi Seafood

                                  Dr. Jae Park (Professor, OSU)

                                    Ms. Elaine Lee (Surimi project manager, Lycored)

 

14:15 - 14:30           Transition (from Holiday Inn to OSU Seafood Lab)

 

14:30 - 17:00          Lab Sessions (OSU Seafood Lab)

 

LAB 1

Texture Analysis

Rheology Demo

Dr. Reed, Dr. Yoon, Ms. Hunt,

Kaitlin, Natthawit, Supattra

LAB 2a

Microbiology and Sanitation

Dr. Daeschel, Jenny, Ming

LAB 2b

Color Lab

Ms. Elaine Lee

LAB 3

Discussion – Questions and Answers

Dr. Park and other leaders from the Industry

 

 

DAY 3 – Surimi School (Friday, May 12, 2017)

 

7:00                           Breakfast provided

 

8:00 - 9:20               Ingredient Technology (Chapter 18)

                                  Dr. Jae Park (Professor, OSU)

                          

09:20 - 10:45          Manufacture of Crabstick (Chapter 9)

                                  Dr. Jae Park (Professor, OSU)

 

10:45 - 11:00          Coffee Break plus Questions and Answers

 

11:00 - 12:00          Examination (Optional)           

1)    Surimi Major;

2)    Surimi Seafood Major;

3)    Double Majors

Certification will be given based on 70/100 points.

 

12:00                       Adjourn

 

GROUP PICTURE: including Year 2016

Covered at Daily Astorian (April 18, 2003)

Comments from the attendees at the previous OSU Surimi School

 

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Important Documents and Presentations for Surimi and Surimi Seafood Industry