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Important Documents and Presentations for Surimi and Surimi Seafood Industry
(The 17th Annual)
April 21 - 23, 2009
LECTURE: HOLIDAY INN EXPRESS
LAB: OSU Seafood Lab (
GROUP
PICTURE: including Year 2008
SURIMI
INDUSTRY FORUM
The
Loft at Red Building (by the
April 20, 2009
Oregon State University Seafood Laboratory
Make a
Business Link
through
The
2009 SPONSORS
PLATINUM - American Seafoods, Trident Seafoods, UniSea,
GOLD - Alyeska Seafoods, FMC BioPolymer/ET HORN Company, Icicle Seafoods,
SILVER – ADM,
Aquamar, Arctic Storm, Beck Pack System, BioMedix, Brookfield Engineering, Glacier Fish, T
Hasegawa, LM Foods, OmegaPure, Pacific Blends, Pacific Surimi, San Arawa S.A., Shining Ocean, Takasago Int’l,
Sponsors for the OSU Surimi
School Previous Years
Congratulations!
5-Year Sponsorship Award to: Aquamar (
5-Year Sponsorship Award to: Pacific
Blend (
5-Year Sponsorship Award to: Shining
Ocean (
10-Year Sponsorship Award to: Icicle
Seafoods (
10-Year Sponsorship Award to: Trident
Seafoods (
Welcome! New Sponsors in 2009:
FMC/BioPolymer/ET HORN Company
LM Foods (
Course Descriptions:
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:
The registration is typically completed by mid March. Therefore, EARLY REGISTRATION IS ENCOURAGED. Enrollment is limited to 70. Please return the completed registration form with a tuition check made payable to: Oregon State University to ensure your enrollment, and mail to:
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 9th
Surimi Industry Forum and the
17th
Click here to download the
registration form
Name: ___________________________
Company: _________________________
Address: ______________________________________________________________________________________
E-mail: _________________ Telephone: _________________
Please mark one of the following for your registration:
( ) The 9th Surimi Industry Forum
(April 20, 2009): $350 (before 3/15/09), $450 (after 3/15/09): Hot breakfast, coffee breaks, and lunch are included. Encouraged to attend
the evening reception starting at 6:00pm.
( ) The 17th
( ) Both: $1,100 (before 3/15/09), $1,200
(after 3/15/09).
Accommodations:
Holiday Inn Express Hotel and Suites (www.astoriahie.com),
For questions, contact Dr. Jae Park at 503-325-4531 or fax at 503-325-2753
or E-mail to jae.park@oregonstate.edu AND surimiman1@yahoo.com
. No refund upon cancellation after 4/1/2008. Cancellation before 4/1/2008 would be refunded excluding $200 administration fee.
Directions from Seattle
or Portland Airport
Monday, April 20, 2009
The 9th Surimi Industry Forum (8:00A.M. - 5:00P.M.) at the
6:00 - 9:30 P.M. Evening Session: Welcome Reception at the
Sponsors' Presentations (6:00 - 7:30 P.M.)
Sponsors' Expo and Social Hours Sponsored by Sponsors
Lecture: HOLIDAY
Laboratory
Sessions: OSU SEAFOOD LABORATORY
DAY 1 –
7:00-8:15 Registration/ Breakfast is provided
8:15-8:25 Welcome to the
Dr. Gil Sylvia (Superintendent, COMES, OSU)
Dr. Jae Park (Professor, OSU)
8:25-9:20 Surimi Manufacturing
Mr. Don Graves (Production and R&D Manager, UniSea)
9:20-10:10 Surimi Chemistry
Dr.
Jirawat Yongsawatdigul (Asso Professor,
10:10-10:30 Coffee Break
10:30-11:20 Waste Management and By-product Utilization
Mr. Alan Ismond (Pres, Aqua-Terra)
11:20-12:05 Flavor Technology for Surimi
Seafood
Dr. Robert McGorrin (Professor, OSU)
12:05-13:00 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 (Gel Prep and Rheology Demo) including improved ohmic cooker RAPSA.
Dr. Jirawat Yongsawatdigul, Ms. Angee Hunt
Lab 2 (Microbiology and Sanitation)
Dr. Yi-cheng Su
Lab 3 (Discussion) – Questions and Answers
Dr. Park and Other Leaders from the Industry
DAY 2 –
7:00 Breakfast provided
8:15-9:25 Surimi Quality Measurement for Better Quality Control
Dr. Jae Park (Professor, OSU)
9:25-10:10 Microbiology and Pasteurization
Dr. Yi-cheng Su (Asso Professor, OSU)
10:10-10:30 Coffee Break
10:30-11:15 Sanitation and Hygiene
Dr. Yi-cheng Su (Asso Professor, OSU)
11:15-12:00 Characteristics of Surimi from Warm Water Fish
Dr.
Jirawat Yongsawatdigul (Asso Professor,
12:00-13:00 Lunch
13:10-14:00 Sensory Evaluation as a R&D Tool
Dr.
Anna Marin (Asso Prof, Sensory Science,
14:00 – 14:15 Transition (from Holiday Inn to OSU Seafood Lab)
14:15-17:00 Lab Sessions (OSU Seafood
Lab)
Lab 1 (Texture Analysis)
Dr. Jirawat Yongsawatdigul, Ms.
Lab 2 (Microbiology and Sanitation)
Dr. Yi-cheng Su
(Color Measurement)
Dr. John Lin
Lab 3 (Questions/Answers)
Dr. Park and Other Leaders from the Industry
DAY 3 –
7:00 Breakfast provided
8:00-9:00 Ingredient Technology
Dr. Jae Park (Professor, OSU)
Ms. Angee Hunt (Faculty Research Assistant, OSU)
9:00-10:30 Surimi Seafood: Products, Manufacturing, and Market
Including
slide show of various surimi seafood around the world
Dr. Jae Park (Professor, OSU)
10:30-11:00 Coffee Break plus Questions and Answers
11:00-12:00 Examination (Optional) – Certification will be given based on 70/100 points.
12:00 Adjourn
Covered at Daily Astorian (April 18, 2003)
Comments from the attendees at
the previous OSU Surimi Technology School
