Surimi School
(The 17th Annual)
LECTURE: HOLIDAY INN EXPRESS
LAB: OSU Seafood Lab (
GROUP
PICTURE: including Year 2008
May 5 - 7,
2009
SURIMI
INDUSTRY FORUM
The
Loft at Red Building (by the
May 4,
2009
Oregon State University Seafood Laboratory
Make a
Business Link
through
The
2008 SPONSORS
Activ Int’l, ADM, Alaska Ocean Seafood, Alfa Laval, Alyeska Seafoods, American Seafoods, Aquamar,
Arctic Storm, Beck Pack System, BioMedix,
Brookfield Engineering, Centrisys, Future Seafoods, Glacier Fish, T Hasegawa,
Icicle Seafoods, OmegaPure, Pacific Blends, Pacific Surimi, Pesquera Sanford
Argentina, Shining Ocean, Supreme Alaska, Takasago
Int’l, Trans
Ocean Products, Trident Seafoods, and UniSea.
Sponsors for the OSU Surimi School Previous Years
Congratulations!
10-Year Sponsorship Award to: UniSea Inc (
5-Year Sponsorship Award to: BioMedix (
Welcome! New Sponsors in
2008:
ADM (
Centrisys (
OmegaPure (
Glacier Fish (
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 8th Surimi
Industry Forum and the 16th
Click here to download
the registration form.
Name: ___________________________
Company: _________________________
Address: ______________________________________________________________________________________
E-mail: _________________ Telephone: _________________
Please mark one of the following for your registration:
( ) The 8th Surimi Industry Forum
(May 5, 2008): $350 (before
4/1/08), $400 (after 4/1/08): Hot breakfast, coffee breaks,
and lunch are included. Encouraged to attend the evening reception starting at 6:00pm.
( ) The 16th
( ) Both: $1,050(before
4/1/08), $1,150 (after
4/1/08).
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
The 8th Surimi Industry Forum
(
Sponsors' Presentations (
Sponsors' Expo and Social Hours Sponsored by Sponsors
EARLY
PRE-REGISTRATION IS ENCOURAGED!
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)
8:25-9:25 Surimi Manufacturing
Mr. Richard Draves (VP, American Seafoods)
9:25-10:15 Surimi Chemistry I
Dr.
10:15-10:35 Coffee Break
10:35-11:25 Surimi Waste: Management and Utilization
Dr.
Michael Morrissey (Superintendent,
11:25-12:00 Phosphate-free Surimi: Feasible Challenge or Problematic?
Dr. Jae Park (Professor, OSU)
12:00-13:00 Lunch
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.
Dr.
Lab 2 (Microbiology and Sanitation)
Dr. Yi-cheng Su
Lab 3 (Discussion) – Answers and Questions
Dr. Park and Mr. Jean-Luc Beliveau (Cuisimer)
DAY 2 –
7:00 Breakfast provided
8:15-9:15 Surimi Quality Measurement for Better Quality Control
Dr. Jae Park (Professor, OSU)
9:15-10:15 Microbiology, Pasteurization, and Sanitation
Dr. Yi-cheng Su (Associate Professor, OSU)
10:15-10:35 Coffee Break
10:35-11:15 Surimi Chemistry II
Dr.
11:15-12:00 Sensory Evaluation as a R&D Tool
Ms.
Ann Colonna (Sensory manager,
12:00-13:10 Lunch
Transition (from Holiday Inn to OSU Seafood Lab)
13:30-17:00 Lab Sessions (OSU Seafood
Lab)
Lab 1 + 3 (Texture Analysis + Questions/Answers with Dr. Park)
Dr.
Lab 2 (Microbiology and Sanitation)
Dr. Yi-cheng Su
(Color Measurement)
Dr. John Lin
DAY 3 – Surimi School (Thursday, May 8, 2008)
7:00 Breakfast provided
8:00-9:00 Ingredient Technology
Dr. Jae Park (Professor, 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
