The 21st Annual
OSU Surimi School
May
8 - 10, 2013 (Wed – Fri)
Sustainable Fisheries, Sustainable Surimi, and
Sustainable Surimi
Seafood
Lectures: Hampton
Inn & Suite Astoria
(201 39TH Street, Astoria, OR)
Morning
(7:00 – 12:00) Wed May 8; Thu May 9; Fri May 10
Lab: OSU Seafood Lab (2001 Marine Drive, Astoria, OR)
Afternoon (1:00 – 5:00p) Wed May 8 and Thu
May 9
Hotel Reservation for Surimi Forum/School
May 7, 2013 (Tuesday)
2013 SPONSORS
PLATINUM - American
Seafoods, UniSea, Trident Seafoods, Maruha Nichiro North America Group
GOLD – ROHA USA, Flottweg, Takasago USA, ASMI, Shining Ocean, Future Seafood
SILVER – Aquamar, T Hasegawa, Pacific Blends, King & Prince Seafood, San Arawa
S.A., LM Foods, Activ International, Glacier
Fish, Arctic Storm Management, Beck Pack Systems, Horn/Smart Salt, BioBond (Kinry Food Ingredients),
Pacific Seafood, Texture Technologies Inc, Alfa
Laval, Kami Steel, and GEA Westfalia.
(Listed as confirmed)
Contact Dr. Park for any question
on sponsorship
Congratulations!
15-Year
Sponsorship Award:
UniSea
5-Year
Sponsorship Award:
Flottweg, LM Foods, Horn
First
Time Sponsor:
GEA Westfalia
Sponsors for the OSU Surimi School Previous Years
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:
Enrollment is typically 120-130 for the
Forum and 80 for the School. However, registration is typically completed by March. Therefore, EARLY REGISTRATION
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
Tel: 503-325-4531; Fax: 503-325-2753
E-mail: jae.park@oregonstate.edu AND surimiman1@yahoo.com .
*******************************************************************************************************************
Registration Form: The 13th Surimi
Industry Forum and the 21st OSU Surimi School
Name: ___________________________
Company: _________________________
Address:
______________________________________________________________________________________
E-mail:
_________________ Telephone: _________________
Please mark one of the following for your registration:
( ) The 13th Surimi
Industry Forum (Tue, May 7, 2013): $400 (before 4/7/13), $500 (after 4/7/13): 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 21st OSU Surimi School (W-F, May 8 – 10, 2013): $800 (before 4/7/13), $900 (after 4/7/13). 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 4/7/13), $1,400 (after 4/7/13).
For
questions, contact Dr. Jae Park at 503-325-4531 or E-mail to jae.park@oregonstate.edu AND surimiman1@yahoo.com . No
refund upon cancellation after 4/7/2013.
Cancellation before 4/7/2013 would
be refunded excluding $200 administration fee.
*****************************************************************************************************************
Accommodations: NEW
VENUE – Book your room as soon as possible!!!
Hampton Inn & Suite
Astoria: 201 39th Street,
Astoria, OR 97193. Tel: 503-325-8888. Surimi School
Rate: $96 (Single King or Double Queen), $110 (River Views - Single King or
Double Queen), $150 (River Views King Suite or Double Queen Suite). Contact the
hotel directly for your own room. $10/night charged for additional person. Room block is guaranteed by April 7.
Click Hotel
Reservation for Surimi Forum/School for your convenience.
Directions
from Seattle or Portland Airport
All registrants for The 21st OSU Surimi
School are
also invited to attend Social Hours/Network Development.
Tuesday, May 7, 2013
The 13th Surimi Industry Forum (8:00 - 17:00)
17:00 – 21:00 Social Hours/Network Development – Surimi Industry Forum and Surimi School
Sponsors'
Presentations (18:00 - 19:30)
Sponsors' Exhibit Sponsored
by Sponsors (19:30 - 21:00)
The 21st OSU Surimi School
(May 8 - 10, 2013)
Lecture: Hampton
Inn & Suite Astoria
Laboratory Sessions: OSU Seafood Lab
DAY
1 – Surimi
School (Wednesday, May 8, 2013)
7:00 - 8:00 Registration/ Breakfast
is provided
8:00 - 8:10 Welcome to the OSU Surimi
School
Dr. Jae Park (Professor, OSU)
8:10 - 9:00 Surimi
Manufacturing (Chapter 2)
Mr. Richard Draves (VP, American Seafoods)
9:00 -
10:10 Surimi
Chemistry (Chapter 10)
Dr. Jirawat Yongsawatdigul (Asso Professor, Suranaree University of
Technology, Thailand)
10:10 -
10:30 Coffee Break
10:30 -
11:20 Waste Management and By-product Utilization
(Chapter 7)
Dr.
Christina DeWitt (Director, OSU Seafood Research and
Education Center)
11:20 -
12:05 Flavor Creation –
How to make surimi seafood tastier (Chapter 14)
Dr. Amby Mankoo (VP, Flavor Division,
Takasago Corp Int¡¯l USA)
12:05 -
13:00 Lunch
13:00 -
13:15 Transition (from Hampton 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 10
min: Laitram Pasteurizer
Demo |
Dr. Yongsawatdigul, Ms. Hunt Dr. Yoon Mr. Garrett Fine |
|
LAB 2 (70 min) |
Microbiology and Sanitation |
Dr. Su |
|
LAB 3 (70 min) |
Discussion – Questions and Answers |
Dr. Park and other leaders from the Industry |
DAY
2 – Surimi
School (Thursday, May 10, 2012)
7:00 Breakfast provided
8:15 - 9:25 Proteolytic Enzymes in Surimi (Chapter 6)
Dr. Jirawat Yongsawatdigul (Asso Professor, Suranaree University of
Technology, Thailand)
9:25 -
10:10 Microbiology and Sanitation/Hygiene in Surimi Production (Chapter 4)
Dr. Yi-cheng Su (Asso Professor, OSU)
10:10 –
10:30 Coffee Break
10:30 - 11:15 Microbiology and Pasteurization for Surimi Seafood (Chapter 12)
Dr. Yi-cheng Su (Asso Professor, OSU)
11:15 - 11:35 Recent Trends and
Observations in Surimi
Dr.
Jae Park (Professor, OSU)
11:35 - 12:00 Accurate Measurement of Surimi
Quality I
(Appendix, Chapter 11)
Dr. Jae Park (Professor, OSU)
12:00 -
13:00 Lunch
13:10 -
14:00 Accurate Measurement of Surimi
Quality II
(Appendix, Chapter 11)
Dr. Jae Park (Professor, OSU)
14:00 -
14:15 Transition (from Hampton Inn to OSU Seafood Lab)
14:15 -
17:00 Lab Sessions (OSU Seafood Lab)
|
LAB 1 |
Texture Analysis Rheology Demo |
Dr. Yongsawatdigul, Ms. Hunt Dr. Yoon |
|
LAB 2a LAB 2b |
Microbiology and Sanitation Color Analysis |
Dr. Su Dr.
DeWitt |
|
LAB 3 |
Discussion – Questions and Answers |
Dr. Park
and Other Leaders from the Industry |
DAY
3 – Surimi
School (Friday, May 11, 2012)
7:00 Breakfast provided
8:00 - 9:00 Ingredient Technology
(Chapter 13)
Dr. Jae Park (Professor, OSU)
09:00 – 09:30 Color
Properties of Surimi and Colorants for Surimi Seafood (Chapter 15)
Dr. Jae Park (Professor, OSU)
09:30 - 10:45 Surimi
Seafood: Products, Manufacturing, and Market (Chapter 9)
Dr. Jae Park (Professor, OSU)
10:45 - 11:00 Coffee Break plus Questions and Answers
11:00 - 12:00 Examination (Optional)
– Certification will be given based on
70/100 points.
12:00 Adjourn
GROUP PICTURE: including Year 2012
Covered
at Daily Astorian (April 18, 2003)
Comments from the attendees at
the previous OSU Surimi School
|
|
Important Documents and Presentations for Surimi and Surimi Seafood
Industry
