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
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.
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:
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
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
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
Important Documents and Presentations for
Surimi and Surimi Seafood Industry