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We are in the Preparation of

the 26th OSU Surimi School, which

has been rescheduled to

W-F, Dec 1 – 3, 2021

Due to COVID-19.

 

For your urgent needs of training and education in the production of surimi and surimi seafood, a virtual program can be offered using Zoom. Contact Prof. Park.

The 26th OSU Surimi School

Better Health & Wellness

OSUSurimi

Embassy Suite Lynnwood/Seattle

Wed-Fri, Dec 1 - 3, 2021

 

The 18th Surimi Industry Forum

(Tue, Nov 30, 2021)

 

For your urgent needs of training and education in the production of surimi and surimi seafood, a virtual program can be offered using Zoom per your request. Contact Prof. Park.

 

2021 SPONSORS

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

GOLD – ASMI, Takasago USA, Lycored, T.Hasegawa, Shining Ocean

SILVER – Pacific Blends, MGB Ingredients, Pacific Surimi, Arctic Storm Management, King and Prince Seafood, Beck Pack Systems (listed as confirmed)

 

Contact Dr. Park for any question on sponsorship.

 

 

 

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 a certificate.

 

 

Registrations & Enrollment:

Click for registration.

OSU Surimi School enrollment is typically 60-70. EARLY REGISTRATION IS ENCOURAGED (by Friday Oct 30, 2020)With your e-mail to surimiman1@yahoo.com, you will be pre-registered. To complete your registration, please mail completed registration 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.

 

Accommodation – Book your room as early as possible!

Our room block has been set up and confirmed. Attendees can call for a room reservation at 425-775-2500 under OSU Surimi School Block by November 15, 2020.

You can make your own room reservations using the reservation link.

 

OSU Surimi School Special Rate ($139 for King Suite; $149 Double Queen Suite) includes

-    Daily hot buffet breakfast that includes a chef made to order omelet station

-    Nightly 2-hr reception with complimentary beer, wine, cocktails, soda, and appetizers

-    Newly renovated large two room suite

-    On site restaurant & bar serving lunch, dinner, and room service

-    Indoor pool and whirlpool

-    Precor fitness facility

-    Complimentary scheduled shuttle service within 5 mile radius

-    Free parking

 

Sponsors for the OSU Surimi School Previous Years

 

GROUP PICTURES

GroupPhoto2017

 

 

 

All lectures are primarily based on a textbook Surimi and Surimi Seafood, Third Edition (Park, 2014)

 

THE FOLLOWING PROGRAM IS UNDER DEVELOPMENT. THEREFORE, IT IS NOT A FINAL VERSION.

DAY 1 – OSU Surimi School (Wednesday, Dec 2, 2020)

 

07:00 - 08:30   Registration/ Breakfast (for those checked in Embassy Suite)

08:30 - 08:40   Welcome/Opening, 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 Gelation Chemistry (Chapter 4), Dr. Tyre Lanier (Professor Emeritus, NC State University)

10:35 – 10:55  Coffee Break

10:55 - 11:45   Waste Management, Utilization, and Challenges (Chapter 13), Dr. Christina DeWitt (Professor, Oregon State University)

11:45 – 12:00  Questions/Answers – Morning Session

12:00 - 13:00   Lunch

13:00 - 13:10   Group Picture (Entrance of Embassy Suite)

13:10 - 17:00          Lab Sessions

Since all laboratory activities will be done at the hotel Embassy Suite Lynnwood/North Seattle, the majority of time will be used for demonstration and discussion. Therefore, attendees’ active participation should play a key role.

LAB 1 (70 min)

Gel Prep & Cooking Demo including RAPSA & Rheology Demo

Dr. Lanier, Dr. Yoon, Dr. Reed, Ms. Hunt,

LAB 2 (70 min)

Microbiology and Sanitation- Swabbing, Plating, 

Dr. Si Hong Park

 

LAB 3 (70 min)

Chemistry Lab- Measuring Compositional properties – Fast & Reliable Methods

Dr. DeWitt

 

DAY 2 – OSU Surimi School (Thursday, Dec 3, 2020)

 

07:00 – 08:00  Breakfast (for those checked in Embassy Suite)

08:15 - 09:15   Good Enzyme and Bad Enzymes in Surimi (Chapters 3, 4, 5, 18), Dr. Jae Park (Professor, OSU)

09:15 - 10:10   Microbiology and Sanitation/Hygiene in Surimi Production (Chapter 15), Dr. Si Hong Park (Asst. Professor, OSU)

10:10 - 10:30   Coffee Break

10:30 – 11:15  Microbiology and Pasteurization for Surimi Seafood (Chapter 16), Dr. Si Hong Park (Asst. Professor, OSU)

11:15 - 12:00   Accurate Measurement of Surimi Quality I (Chapter 8 & 17, Appendix), Dr. Jae Park (Professor, OSU)

12:00 - 13:10   Lunch

13:10 - 13:30   Accurate Measurement of Surimi Quality II (Chapters 8 & 17, Appendix), 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

LAB 1

Texture Analysis

Rheology Demo – RDEC (Repeatable Dual Extrusion Cells)

Dr. Reed, Dr. Yoon, Ms. Hunt,

Kaitlin, Natthawit, Supattra

LAB 2

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, Dec 4, 2020)

07:00 – 08:00  Breakfast (for those checked in Embassy Suite)

08:00 - 08:40   All about Starches - Ingredient Technology I (Chapter 18), Dr. Zach Reed (Senior Associate – Meat Application, Ingredion)

08:40 - 09:20   Ingredient Technology (Chapter 18) II, 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 PICTURES: including Year 2017

Covered at Daily Astorian (April 18, 2003)

Comments from the attendees at the previous OSU Surimi School

 

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

Important Documents and Presentations for Surimi and Surimi Seafood Industry

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