The 26th OSU Surimi School/Forum is scheduled in
May 2020. Stay tuned.
If
you need a special program for yourself or your employees immediately, a mini
surimi school can be specially designed for your need and offered at your
designated place. Contact the surimiman.
Feel free to
share your ideas or opinions with Prof.
Park
Adding Values to Surimi Seafood
Celebrating
the ¡°25th¡± Annual
OSU
Surimi School
May 10-12, 2017 (W–F)
After the 17th
SURIMI INDUSTRY FORUM
May 9, 2017 (Tue)
Lectures: Holiday Inn Astoria (204 West Marine Drive, Astoria, OR)
Morning (7:00
– 12:00) Wed-Fri, May 10-12
Lab:
OSU
Seafood Lab (2001 Marine Drive, Astoria, OR)
Afternoon
(1:00 – 5:00p) Wed-Thu, May 10-11
PLATINUM – Flottweg, UniSea, American Seafoods, Maruha-Nichiro North America,
Trident Seafoods,
GOLD – T. Hasegawa USA, Shining Ocean, Takasago USA, ASMI, Lycored,
SILVER – King & Prince Seafood, Pacific Blends, Beck Pack Systems, Arctic Storm Management, Glacier Fish, Aquamar, Basic American Foods, MGB Ingredients, Activ International, LM Foods, Texture Technologies, Pacific Seafood, Neogen, Horn/FiberStar, Proliant Biologicals, Alfa Laval (listed as confirmed)
Contact Dr. Park for any question on
sponsorship
Hotel
Reservation for Surimi Forum/School
Book Your Room as soon as you can to
secure your room!
Congratulations!
20-Year
Sponsorship Award:
T Hasegawa USA
15-Year
Sponsorship Award:
Arctic Storm Management
10-Year Sponsorship Award
Glacier Fish
First
Time Sponsor
Lycored
Neogen
FiberStar
Proliant Biologicals
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: Click for registration . You can try this Click as well.
Enrollment
is typically 100- 120 for the Forum and 80 for the School. EARLY REGISTRATION (by Monday
April 10, 2017) 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 .
Accommodations: Book your room as soon as
possible!!!
Holiday
Inn & Suite Astoria: Click the web site for your reservation link. 204 West Marine Drive,
Astoria, OR 97193. Tel: 888-898-6222. Surimi School Rate: $109 (Single King or
Double Queen). Contact the hotel directly for your own room. Room block is guaranteed by April 24. Click
this link for your own room reservation.
The
25th OSU Surimi School
(May
10-12, 2017)
Lecture:
Holiday
Inn & Suite Astoria
Laboratory
Sessions: OSU
Seafood Lab
Welcome Reception will be held at the Red Building at 5:00-8:00p,
Tuesday, May 9, 2017
All
lectures are primarily given using a textbook Surimi
and Surimi Seafood, Third Edition (2014)
DAY 1 – Surimi School (Wednesday, May 10, 2017)
07:00 -
08:30 Registration/ Breakfast– serving fishcake
hash
08:30 -
08:40 Welcome: Celebrate the 25th OSU Surimi School
Dr. Jae Park
(Director/Founder, OSU Surimi School)
08:40 –
09:40 Manufacture of Surimi: Harvest to Frozen Block (Chapter 3)
Dr. Jae Park (Professor, OSU Surimi
School)
09:40 – 10:35 Surimi
Chemistry
Dr.
Zach Reed (Meat Scientist, Ingredion, Denver, CO)
10:35 – 10:55 Coffee
Break
10:55 -
11:45 Protein Recovery from Surimi WashWater
(Chapter 13 and 14)
Dr. Tyre Lanier (Professor, NC State University)
11:45 – 12:00 Questions/Answers – Morning
Session
12:00 - 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 (70 min) |
40 min: Gel Prep and Cooking including RAPSA demo 15 min: Rheology Demo |
Dr. Reed, Dr. Yoon, Ms. Hunt, Kaitlin, Natthawit, |
|
LAB 2 (70 min) |
Microbiology and Sanitation |
Dr. Daeschel, Jenny, Ming |
|
LAB 3 (70 min) |
Product Development: Surimi Pizza Making Discussion – Questions and Answers |
Dr. Park, Jean-Luc Beliveau and other leaders from
the Industry, Supattra, |
DAY 2 – Surimi School (Thursday, May 11,)
7:00 Breakfast
provided
8:15 - 9:15
Good Enzyme and Bad Enzymes in Surimi (Chapters 3, 4, 5, 18)
Dr. Jae Park
(Professor, OSU)
9:15 - 10:10 Microbiology and Sanitation/Hygiene in Surimi Production
(Chapter 15)
Dr. Mark
Daeschel (Professor, OSU)
10:10 - 10:30 Coffee Break
10:30 – 11:15 Microbiology and Pasteurization for Surimi Seafood (Chapter
16)
Dr. Mark
Daeschel (Professor, OSU)
11:15 - 12:00 Accurate Measurement of Surimi Quality (Chapter 8 & 17,
Appendix) I
Dr. Jae Park (Professor, OSU)
12:00 - 13:10 Lunch
13:10 - 13:30 Accurate Measurement of Surimi Quality (Chapters 8 & 17,
Appendix) II
Dr. Jae Park (Professor, OSU)
13:30 - 14:15 Colors in Surimi Seafood
Dr. Jae Park (Professor,
OSU)
Ms.
Elaine Lee (Surimi project manager, Lycored)
14:15 -
14:30 Transition (from Holiday Inn to OSU Seafood Lab)
14:30 - 17:00 Lab Sessions (OSU
Seafood Lab)
|
LAB 1 |
Texture Analysis Rheology Demo |
Dr. Reed, Dr. Yoon, Ms. Hunt, Kaitlin, Natthawit, Supattra |
|
LAB 2a |
Microbiology and Sanitation |
Dr. Daeschel, Jenny, Ming |
|
LAB 2b |
Color Lab |
Ms. Elaine Lee |
|
LAB 3 |
Discussion – Questions and Answers |
Dr. Park, Jean-Luc Beliveau, and other leaders from the Industry |
DAY 3 – Surimi School (Friday, May 12, 2017)
7:00 Breakfast provided
8:00 -
9:20 Ingredient
Technology (Chapter 18)
Dr. Jae
Park (Professor, OSU)
09:20 - 10:45 Manufacture of Crabstick (Chapter 9)
Dr. Jae Park (Professor,
OSU)
10:45 - 11:00 Coffee Break plus Questions
and Answers
11:00 -
12:00 Examination (Optional)
1)
Surimi
Major;
2)
Surimi
Seafood Major;
3)
Double
Majors
– Certification
will be given based on 70/100 points.
12:00
Adjourn
GROUP PICTURE: including Year 2016
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