-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)
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
________________________________________________________________
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
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
______________________________________________________
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 J©ªns (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.
_________________________________________________
_________________________________________________
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