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Important Documents and Presentations for Surimi and Surimi Seafood Industry
(The 18th Annual)
April 14 - 16, 2010 (Wed Fri)
LECTURE: HOLIDAY INN EXPRESS
LAB: OSU Seafood Lab (2001 Marine Drive)
GROUP
PICTURE: including Year 2009
SURIMI
INDUSTRY FORUM
The
Loft at Red Building (by the
April 13, 2010 (Tuesday)
Oregon State University Seafood Laboratory
Make a
Business Link
through
OSU Surimi School
2010 SPONSORS
PLATINUM
- American
Seafoods, Trident Seafoods, UniSea,
GOLD - Icicle
Seafoods, Future
Seafoods, Glacier Fish, Shining Ocean,
SILVER
Alyeska Seafoods, Aquamar, Arctic Storm, Beck Pack System,
BioMedix, T Hasegawa, ET Horn,
Lactalis, LM Foods, Mitsubishi Intl Food Ingredients, OmegaPure, Pacific Blends, Pacific Surimi, San Arawa
S.A., Takasago Intl,
Trans Ocean Products,
Sponsors for the OSU Surimi School Previous Years
Congratulations!
10-Year Sponsorship Award to: Beck Pack System (Preston,
WA)
First time Sponsor: Mitsubishi Intl Food Ingredients, Lactalis
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 early 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 10th Surimi Industry Forum and the 18th Annual OSU Surimi School
Click here to download the
registration form
Name: ___________________________
Company: _________________________
Address: ______________________________________________________________________________________
E-mail: _________________ Telephone: _________________
Please mark one of the following for your registration:
( ) The 10th Surimi Industry Forum (Tue, April 13, 2010): $400 (before 3/10/10), $500
(after 3/10/10): 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 18th OSU Surimi Technology School (W-F, April
14 - 16, 2010): $800 (before 3/10/10), $900 (after 3/10/10). 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 3/10/10), $1,400 (after 3/10/10).
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 3/10/2010. Cancellation before 3/10/2010 would be refunded excluding $200
administration fee.
Directions from Seattle or
Portland Airport
Tuesday, April 13,
2010
The 10th
Surimi Industry Forum (8:00 - 17:00) at the Red Building.
All registrants for The 18th OSU
Surimi School are also invited to
attend this Product Cutting at the Red
Building.
15:50 17:00 Product Cutting
and Tasting - Fried Surimi Seafood Products from Japan, Korea, and USA.
Mr. Masahiro Hachisu (Kibun Foods) Products from Japan
Dr. Jae Park Products from USA and Korea
17:00 21:00 Adjourn
and Social Hours/Network Development Surimi Industry Forum and Surimi School
Welcome to the 18th OSU Surimi School
Sponsors' Presentations (18:00 -
19:30)
Sponsors' Expo Sponsored by
Sponsors (19:30 - 21:00)
The 18th OSU Surimi School
(April 14-16, 2010)
Lecture: HOLIDAY INN EXPRESS &
SUITES
Laboratory Sessions: OSU SEAFOOD LABORATORY
DAY 1 Surimi School
(Wednesday, April 14,
2010)
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
Mr. Don Graves (Director- Research & Development, UniSea)
9:00 - 10:10 Surimi Chemistry
Dr. Tyre Lanier (Professor, NC State University)
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 Nutritional
Enrichment for Surimi Seafood with Omega-3 oil
Dr. Ernesto Hernandez
(Director of Process Development, OmegaPure)
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. Tyre Lanier, 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 Surimi School
(Thursday, April 15, 2010)
7:00 Breakfast provided
8:15 - 9:25 Factors affecting Surimi Quality Measurement
Dr. Jae Park (Professor, OSU)
9:25 - 10:10 Microbiology and Sanitation/Hygiene in Surimi Production
Dr. Yi-cheng Su (Asso Professor, OSU)
10:10 - 10:30 Coffee Break
10:30 - 11:15 Microbiology and Pasteurization for Surimi Seafood
Dr. Yi-cheng Su (Asso Professor, OSU)
11:15 - 12:00 Controlling Colors in Crabstick
Dr. Jae Park (Professor, OSU)
12:00 - 13:00 Lunch
13:10 - 14:00 Research and Development
Dr. Tyre Lanier (Professor, NCSU)
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. Tyre Lanier, Ms. Angee Hunt |
|
LAB 2a LAB 2b |
Microbiology and Sanitation Color Analysis |
Dr. Yi-cheng Su Dr. John Lin |
|
LAB 3 |
Discussion Questions and Answers |
Dr. Park and Other Leaders from the Industry |
DAY 3 Surimi School
(Friday, April 16, 2010)
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
