Surimi School USA
(The 17th Annual)
LECTURE: HOLIDAY INN EXPRESS
LAB: OSU Seafood Lab (2001 Marine Drive)


GROUP PICTURE: including Year 2008
May 5 - 7, 2009

SURIMI INDUSTRY FORUM 

The Loft at Red Building  (by the Astoria Bridge)

May 4, 2009

Oregon State University Seafood Laboratory

Astoria, Oregon

Make a Business Link through
The OSU Surimi Technology School

2008 SPONSORS

Activ Intl, 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 (Dutch Harbor, AK)

5-Year Sponsorship Award to: BioMedix (Pomona, CA)

 

Welcome!  New Sponsors in 2008:

ADM (Decatur, IL)

Centrisys (Pocatello, ID)

OmegaPure (Houston, TX)

Glacier Fish (Seattle, WA)

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
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 .

Registration Form: The 8th Surimi Industry Forum and the 16th Annual OSU Surimi Technology School

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 OSU Surimi Technology School (May 6 - 8, 2008): $750 (before 4/1/08), $800 (after 4/1/08). 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 continental breakfasts, and coffee breaks.
(   ) Both: $1,050(before 4/1/08), $1,150 (after 4/1/08).

Accommodations:
Holiday Inn Express Hotel and Suites (www.astoriahie.com), 204 West Marine Drive, Astoria, OR 97103. Tel: 888-898-6222.  Surimi School Rate: $70 for Single or $75 for Double Occupancy.  All rooms are non-smoking.  Contact directly to Caroline at the Holiday Inn Express phone 503-325-6222 or 888-898-6222 or email caroline@astoriahie.com. Room Block is guaranteed until April 1.

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, May 5, 2008
The 8th Surimi Industry Forum (8:00A.M. - 5:00P.M.)

6:00 - 9:30 P.M.  Evening Session: Welcome Reception at Holiday Inn Express
Sponsors' Presentations (6:00 - 7:30 P.M.)
Sponsors' Expo and Social Hours Sponsored by Sponsors

EARLY PRE-REGISTRATION IS ENCOURAGED!

Lecture: HOLIDAY INN EXPRESS & SUITES
Laboratory Sessions:
OSU SEAFOOD LABORATORY

 

 

DAY 1Surimi School (Tuesday, May 6, 2008)

 

7:00-8:15         Registration/ Breakfast is provided

 

8:15-8:25         Welcome to the OSU Surimi School

                        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. Tyre Lanier (Professor, NC State University)

 

10:15-10:35     Coffee Break

 

10:35-11:25     Surimi Waste: Management and Utilization

                        Dr. Michael Morrissey (Superintendent, OSU Food Innovation Center, Portland, OR)

 

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. Tyre Lanier, Ms. Angee Hunt, Jooding Park)

 

Lab 2   (Microbiology and Sanitation)

Dr. Yi-cheng Su

 

Lab 3   (Discussion) – Answers and Questions

Dr. Park and Mr. Jean-Luc Beliveau (Cuisimer)

 

 

DAY 2Surimi School (Wednesday, May 7, 2008)

 

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. Tyre Lanier (Professor, NC State University)

 

11:15-12:00     Sensory Evaluation as a R&D Tool

                        Ms. Ann Colonna (Sensory manager, OSU Food Innovation Center, Portland, OR)

 

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. Tyre Lanier, Ms. Angee Hunt)

 

Lab 2               (Microbiology and Sanitation)

Dr. Yi-cheng Su

                        (Color Measurement)

Dr. John Lin

 

 

DAY 3Surimi 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

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