Surimi School USA

-Surimi School USA -

The 27th OSU Surimi School

The 19th Surimi Industry Forum

Nov 29 – Dec 1, 2022

Embassy Suite North Seattle/Lynnwood

Organized by:

Oregon State University

Puget Sound Quality Specialists

We have gone through tough times in 2020 and 2021:

“What does not kill us makes us stronger” (Friedrich Nietzsche, 1888)

2022 SPONSORS

PLATINUM – Maruha Nichiro North America, UniSea, Trident Seafoods,

GOLD – Pacific Surimi, Lycored, T. Hasegawa USA, ASMI, Arctic Storm Management, Aquamar, Puget Sound Quality Specialists, Takasago USA, Flottweg

SILVER – Pacific Blends, GAPP, King & Prince Seafood, Beck Pack Systems, Glacier Fish, Oestergaard US

More to be added as we continue to make a preparation progress.

(Listed as confirmed: July 13, 2022)

Contact Dr. Park for any question on sponsorship.

Sponsors for the OSU Surimi School Previous Years

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Registrations & Enrollment:

EARLY REGISTRATION IS ENCOURAGED (by Oct 15, 2022). With your e-mail to surimiman1@yahoo.com, you will be pre-registered. Please complete the following registration form based on your interest.

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Name: Email: Phone:

Company:

Registration fee will be $900 per person for 3 days. If you subscribe the program for Day 1 only, the fee will be $400. Please mark X on the ( ) appropriately.

( ) Day 1 (Nov 29, 2022) - (Resources/Market/Supply/Trends)

( ) Day 2 (Nov 30, 2022) - (Production/Quality Control/Safety/ Development):

( ) Day 3 (Dec 2, 2021) - (Lab session at Puget Sound Quality Specialists).

After October 15, a registration fee will be $1000 for 3 days and $400 for Day 1.

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Please mail the above form and a registration check made payable to: Oregon State University. If you prefer a wire transfer, please let us know.

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.

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Accommodations:

Embassy Suite Lynnwood: You can make your own reservation using the link below:

https://www.hilton.com/en/attend-my-event/sealwes-xar-8e276f85-3fcf-41da-a836-1c08a1238cf9/

Guests can also call in their reservations at (425) 775-2500 and reserving their rooms under the OSU Surimi School.

Please ensure everyone is aware to make their reservations by Friday, November 4, 2022, by midnight. After this date, we cannot guarantee availability and we may not be able to provide the discounted rate under your block

OSU Surimi School special rate of $139 King Suite and $149 Double Queen Suite INCLUDES:

-Daily hot buffet breakfast that includes a chef made to order omelet station: Monday -Friday 6am -9am; Saturday & Sunday 7am-10:30am

-Nightly evening reception available from 5:00pm – 6:30pm that include complimentary beer, wine, cocktails, and light appetizers

-Newly renovated large two room suites

-On site restaurant & bar serving dinner (Monday – Saturday 5:00pm – 10:00pm, Sundays 5:00pm – 9:00pm)

-Indoor pool and whirlpool open 7am to 10pm

-Precor fitness facility open 24 hours

-Free parking

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Surimi School USA: Nov 29 – Dec 1, 2022

Day 1 (Wednesday, Nov 29, 2022) – Surimi Industry Forum (Resources/Market/Supply/Trends):

8:50 – 9:00 (10 min) Opening Remarks (TBA)

9:00 – 9:15 (15 min) Welcome, Program Introduction, Dr. Jae Park

9:15 – 10:00 (45 min) 1a- Resource Update USA, Dr. Jim Ianelli (NOAA)

10:00 – 10:20 (20 min) 1c- Surimi Production Update (Alaska pollock), TBA

10:20 – 10:40 (20 min) 1d- Surimi Production Update (Pacific whiting), Mr. Brendan McKenna (Pacific Surimi)

10:40 – 11:00 (20 min) Coffee Break

11:00 – 11:20 (20 min) 1e- Market Update, Surimi Seafood (USA), TBA

11:20 – 11:40 (20 min) 1f- Market Updates in Japan, Mr. Akira Taniguchi (UniSea/NISSUI)

11:40 – 12:30 (50 min) 1g- Global Surimi Supplies and Demand, Dr. Pascal Guenneugues (Future Seafood)

12:30 – 12:40 (10 min) Discussion

12:40 – 1:30p (50 min) Lunch

1:30 – 1:40 Group Photo

1:40 – 2:00 (20 min) Global Commodity Update

Cameron Wells (Pacific Blends)

2:00 – 2:35 (35 min) Sustainable Resources beyond Alaska pollock (Carp and Pangasus)

Dr. Jae Park

Dr. Pascal Guenneugues (Future Seafood)

2:35 – 3:10 (35 min) What to do with what is left over from your fish processing: A lesson on fish meal and fish oil

Darren Smith (Oestergaard US)

3:10 – 3:50 Coffee Breaks/ Product Cutting & Tasting

Various Crabstick Products from Japan will be tasted.

3:50 – 4:30 (40 min) Japan’s Kamaboko New Products Competition (The 73rd ZENKAMA Product Competition 2022): Dr. Emiko Okazaki, Tokyo University of Marine Science and Technology, Tokyo, Japan

4:30 – 5:10 (40 min) Update: Surimi Wash Water Management

Dr. Tyre Lanier, North Carolina State University & MPF

Sponsor’s presentations:

Day 2 (Thursday, Nov 30, 2022) (Quality Control/Safety/New Product Development)

9:00 – 9:05 (5 min) Welcome to Day 2, Program Introduction, Dr. Jae Park

9:05 - 9:40 (35 min) Fast Cooking by Ohmic Heating Guarantees Higher Quality & Profit based on a success story, Dr. Jae Park (Oregon State University)

9:40 – 10:20 (40 min) Plant-based Seafood and Meat Products, Dr. Jung Han (Just Eat, USA)

10:20 – 10:40 (20 min) Coffee Breaks

10:40 – 11:20 (40 min) Effective Food Safety & Sanitation as we are getting out of the COVID, Dr. Si Hong Park (Oregon State University)

11:20 – 12:00 (40 min) Cultured Muscle Proteins, Dr. Jin-Shan Shie (Planetarians)

12:00 – 1:00 Lunch

1:00 – 1:40 (40 min) New Development: Crabstick using 3-D Print Technology, Dr. Hyun Jin Park (Korea University)

1:40 – 2:20 (40 min) Near-Infrared and Its Application in Surimi Seafood Manufacturing

Mr. Jakob Jøns (FOSS, Denmark)

2:20 – 3:10 (50 min) Ingredient Technology

Including Unethical/Illegal Additives used in Surimi

Prof. Jae Park

3:10 – 3:30 (20 min) Coffee Breaks

3:30 – 4:30 (60 min) Crab Stick Manufacturing

Prof. Jae Park

4:30 – 5:00 (30 min) Questions & Discussion

Day 3 (Friday, Dec 1, 2022) (Lab Sessions at Puget Sound Quality Specialists: 4245 24th Ave West, Seattle, WA 98199: 1-206-466-6339).

9:00 – 9:10 (10 min) Welcome to Day 3, Program Introduction, Dr. Jae Park

Attendees will be divided into three groups. Each group will be rotated every 45 min.

	LAB I	LAB II	LAB III
09:15 – 10:00	Group 1 (A-E)	Group 3 (N-Z)	Group 2 (F-M)
10:00 – 10:45	Group 2 (F-M)	Group 1 (A-E)	Group 3 (N-Z)
10:45 – 11:30	Group 3 (N-Z)	Group 2 (F-M)	Group 1 (A-E)

(Coffee/tea is provided in the hallway during the lab hours)

LAB I - Gel and Texture Lab (Mr. Danny Burns, Dr. Christina DeWitt, HJ Kim)

Paste of Pacific whiting surimi prepared with:

1) No inhibitor

2) 1% dried egg white

Will be cooked in two methods (water bath and ohmic). Each group will have one large sausage for each treatment to compare for the texture values

Ohmic Cooking Demonstration – Mr. Gene Bennet

LAB II - Near-Infrared Application Lab: Mr. Brian Armstrong

LAB III - Discussion with Prof. Park, Dr. John Lin, Dr. Yuka Kobayashi

- Formulation Developments, Hot issues, Problems, New Products

11:00 – 12:00 Discussion & Adjourn

Take Home Exam for Certificate – If you wish to take an exam, send an email to Prof. Jae Park (surimiman1@yahoo.com). You will be offered a take home exam which should be completed within 2 hr. Those with 70/100 points will receive a certificate.

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CID Approved by USDA	No More Imitation by FDA	Update - Fish Protein Isolate
RAPSA Ohmic Cooker	Carmine must be declared by Jan 05, 2011	30-yr Celebration of the US Crabstick Industry