The US Surimi and Surimi Seafood Industry Leaders Voted for
Surimi School USA to be offered biennially in the recent survey
conducted from March to April 2023. Therefore, the next program will be offered
in November 2024. However, if you need an immediate assistance
in training employees, contact Dr. Park at surimiman1@yahoo.com.
-Surimi School USA -
The 28th OSU Surimi School
The 20th Surimi Industry Forum
November 2024
Embassy Suite
North Seattle/Lynnwood
Organized by:
Oregon State University
Puget Sound
Quality Specialists
-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)
GROUP PICTURE: including Year 2022
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 (Tuesday,
Nov 29, 2022) – Surimi Industry Forum (Resources/Market/Supply/Trends):
7:30 –
8:40 Registration
Foyer
– Rainier Room
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)
Dr. Jae
Park (Jae Park Surimi School)
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; Mr. Masaru Okuno, ZENKAMA, Tokyo, Japan
3:05 –
3:35 (30 min) Coffee
Breaks/ Product Cutting & Tasting
Various Premium Crabstick Products from Japan
will be tasted.
3:35 –
4:10 (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)
4:10 –
4:50 (40 min) 6- Update: Surimi
Wash Water Management and Protein Recovery
Dr.
Tyre Lanier, North Carolina State University &
MPF
4:50 –
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 (Jae Park Surimi School)
Dr.
Pascal Guenneugues (Future Seafood)
9:40 –
10:30 (50 min) 8-
Effective Food Safety & Sanitation
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)
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 (Jae Park Surimi School)
Mr. Gene Bennet (Pacific Surimi)
1:50 –
2:50 (60 min) 12- Ingredient
Technology
Including
Unethical/Illegal Additives used in Surimi
Dr.
Jae Park (Jae Park Surimi School)
2:50 –
3:10 (20 min) Coffee
Breaks
3:10 –
4:10 (60 min) 13- Crab
Stick Manufacturing
Dr.
Jae Park (Jae Park Surimi School)
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, Mr. Gene Bennet)
Paste of
Pacific whiting surimi prepared with:
1)
No inhibitor (Group 1)
2)
1% dried egg white (Group 2)
3)
2% dried egg white (Group 3)
Will be cooked in two methods (water bath and ohmic):
0-OH, 1-OH, 2-OH, 0-WB, 1-WB, 2-WB. Each group will have one large sausage for
each treatment to compare for the texture values.
Pre-cooked gels will be provided for evaluation.
Ohmic
Cooking Demonstration – Mr. Gene Bennet
LAB II – Micro/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
11:30 –
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 70/100 will receive a certificate. Those who do not make
it will have one more chance of retaking an exam.
_________________________________________________
_________________________________________________
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
