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-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. 

_____________________________________________________________

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.

________________________________________________________________

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.

_______________________________________________________________

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

 

 

8:50 – 9:00 (10 min)          Opening Remarks, Mr. Allen Kimball (Trident Seafoods)

 

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

 

9:10 – 9:50 (40 min)          1a- Resource Update USA, Dr. Jim Ianelli (NOAA)

 

9:50 – 10:10 (20 min)        1b- Surimi Production Update (Alaska pollock), Dr. Craig Morris (GAPP)

 

10:10 – 10:30 (20 min)     1c- Surimi Production Update (Pacific whiting), Mr. Brendan McKenna (Pacific Surimi)

 

10:30 – 10:50 (20 min)     Coffee Break

 

10:50 – 11:05 (15 min)     1d- Market Update, Surimi Seafood (USA), TBA

 

11:05 – 11:25 (20 min)     1e- Market Updates in Japan, Mr. Akira Taniguchi (UniSea/NISSUI)

 

11:25 – 12:10 (45min)      1f- Global Surimi Supplies and Demand, Dr. Pascal Guenneugues (Future Seafood)

 

12:10 – 1:10p (60 min)     Lunch

 

1:10 – 1:20                           Group Photo

 

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

                                                Mr. Cameron Wells (Pacific Blends)

 

1:40 – 2:25 (40 min)          3- Alternative Pasteurization Process to Enhance Competitiveness for the US Surimi Seafood Industry: Dr. Christina DeWitt, Oregon State University.

 

2:25 – 3:05 (40 min)          4- Japan¡¯s Kamaboko New Products Competition (The 73rd ZENKAMA Product Competition 2022): Dr. Emiko Okazaki, Tokyo University of Marine Science and Technology, Tokyo, Japan

 

3:05 – 3:25 (20 min)          Coffee Breaks/ Product Cutting & Tasting

                                                Various Crabstick Products from Japan will be tasted.

 

3:25 – 4:00 (35 min)          5- What to do with what is left over from your fish processing:  A lesson on fish meal and fish oil

                                                Mr. Darren Smith (Oestergaard US)

 

4:00 – 4:40 (40 min)          6- Update: Surimi Wash Water Management and Protein Recovery

                                                Dr. Tyre Lanier, North Carolina State University & MPF

 

4:40 – 6:30                          Social/ Network Hours (Beer & Wine)

Sponsor¡¯s Presentations

Sponsors will have 5 min presentation to cover the company¡¯s products, services, and technologies.

Power Point presentation can be made with not more than 5 slides.

 

4:50 - 4:55

Maruha – Nichiro North America

4:55 - 5:00

UniSea

5:00 – 5:05

Trident Seafoods

5:05 – 5:10

Pacific Surimi

5:10 – 5:15

Lycored

5:15 – 5:20

T Hasegawa USA

5:20 – 5:25

ASMI

5:25 – 5:30

Arctic Storm Management

5:30 – 5:35

Aquamar

5:35 – 5:40

Puget Sound Quality Specialists

5:40 – 5:45

Takasago USA

5:45 – 5:50

Flottweg

5:50 – 5:55

Pacific Blends

5:55 – 6:00

GAPP

6:00 – 6:05

King & Prince Seafood

6:05 – 6:10

Beck Pack Systems

6:10 – 6:15

Glacier Fish

6:15 – 6:20

Oestergaard US

 

 

 

 

Day 2 (Wednesday, 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)           7- Sustainable Resources beyond Alaska pollock (Carp and Pangasius)

                                                Dr. Jae Park

                                                Dr. Pascal Guenneugues (Future Seafood)

 

9:40 – 10:30 (50 min)        8- Effective Food Safety & Sanitation as we are getting out of the COVID, Dr. Si Hong Park (Oregon State University)

 

10:30 – 10:50 (20 min)     Coffee Breaks

 

10:50 – 11:30 (40 min)     9- Cultured Muscle Proteins, Dr. Jin-Shan Shie (Planetarians)

 

11:30 – 12:10 (40 min)     10- Plant-based Seafood and Meat Products, Dr. Jung Han (Just Eat, USA)

 

12:10 – 1:10                         Lunch

 

1:10 – 1:50 (40 min)          11- Fast Cooking by Ohmic Heating Guarantees Higher Quality & Profit based on a success story,

Dr. Jae Park (Oregon State University)

Mr. Gene Bennet (Pacific Surimi)

 

1:50 – 2:50 (60 min)          12- Ingredient Technology

                                                Including Unethical/Illegal Additives used in Surimi

                                                Prof. Jae Park

 

2:50 – 3:10 (20 min)          Coffee Breaks

 

3:10 – 4:10 (60 min)          13- Crab Stick Manufacturing

                                                Prof. Jae Park

 

4:10 – 5:00 (50 min)          Questions & Discussion

 

 

 

Day 3 (Thursday, 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 IIMicro/Safety Lab (Dr. Si Hong Park)

 

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 will be provided for a certificate.  For those who wish to receive a certificate, contact Prof. Park (surimiman1@yahoo.com) to take an (open-book) exam (20 questions – either a multiple choice or true/false) which will be conducted in a 2-hr schedule by an appointment using the email communication.  Those who make 80/100 will receive a certificate. Those who do not make it will have one more chance of retaking an exam.

 

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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

 

 

 

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GROUP PICTURE: including Year 2016

Covered at Daily Astorian (April 18, 2003)

Important Documents and Presentations for Surimi and Surimi Seafood Industry


Comments from the attendees at the previous OSU Surimi School

 

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