Jae
Park Surimi School
The 28th Surimi School USA
The 20th Surimi Industry Forum
December 3-5, 2024
Embassy
Suite North Seattle/Lynnwood
Organized by:
Jae Park Surimi School
Puget Sound Quality Specialists
GROUP PHOTOS to
Download:
Group Photo Group Photo (high
MB)
Others: Photo
1, Photo
2,Photo
3
GOLD – ASMI, Lycored, GAPP, Puget Sound Quality Specialists, T Hasegawa, King & Prince Seafood, Aquamar, Flottweg USA,
SILVER – Trans
Ocean Products, Nichimo/Bibun,
Trident Seafoods, Pacific Blends, Ovosur, Pacific Surimi, K-Pack, Samjin Food (Samjin Amook)
(Listed as confirmed)
Contact Dr. Park for any
question on sponsorship.
GROUP PICTURE: including Year 2022
Since its establishment in 1993, the program founder Prof. Jae
Park has offered the surimi school over 70 times globally. With his retirement
from OSU in Dec 2020, his entire programs have been consolidated into Surimi School Asia, Surimi School Europe, and Surimi School USA under the Jae Park Surimi School. He has
designated Dr. Samanan Poowakanjana (CEO, Korat Cold Storage), who is his
former doctoral student, as his
program successor. Prof. Park will work with him in the next few years,
and Dr. Samanan will take over the programs gradually.
Unlike other programs (SSA and SSE), Surimi School USA will
work closely with Angee
Hunt, Asst Professor of Practice, OSU Seafood Lab, who is also Prof.
Park¡¯s former student, to carry out various surimi
research. A significant portion of income (primarily sponsorship) will be
used for surimi research
and education at OSU Seafood Lab and other designated research institutes.
The outcome of funded research will be disseminated through the Jae Park Surimi
School.
________________________________________________________________
Registrations & Enrollment:
EARLY REGISTRATION IS ENCOURAGED (by Oct
1, 2024). 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:
The
registration fee will be $900 per person for 3 days. If you subscribe to the program for Day
1 only, the fee will be $400. For those who
wish to attend the first two days of the program, the registration fee will be
$700. Please
mark X on the ( )
appropriately.
( ) Day 1 (Dec 3, 2024) - (Resources/Market/Supply/Trends)
( ) Day 2 (Dec 4, 2024) - (Production/Quality Control/Safety/ Development):
( ) Day 3 (Dec 5, 2024) - (Lab session at Puget Sound Quality Specialists).
After October 1, the registration fee will be $1000 for 3 days and
$450 for Day
1. $800 for 2 days (Day 1 and Day 2).
Cancelation/Reimbursement Policy: Any cancelation up to 1 month before
the program will be subjected to $200 fee (handling and administration fee). To
avoid the fee, the pre-paid registration fee can be credited to the next
program. Any cancelation within a
month before the program will be subjected to no refund.
______________________________________________________________
Please mail
the above form and a registration check made payable to: Oregon State
University. If you prefer an ACH wire transfer,
please let us know.
Dr. Jae Park, Professor Emeritus
OSU Seafood Lab
Tel: 503-325-4531; Fax: 503-325-2753
E-mail: surimiman1@yahoo.com AND
jae.park@oregonstate.edu
_______________________________________________________________
Accommodations:
Embassy
Suite Lynnwood: You can make your own reservation using the link below: Room Reservation is open now!
Guests can also call in
the hotel reservations at (425)
775-2500 for their rooms
under the OSU Surimi School.
Please ensure everyone is aware to make
their reservations by Friday, November 2, 2024, 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
________________________________________________________
Jae
Park Surimi School USA: Dec 3 – Dec 5, 2024
Day 1 (Tuesday,
Dec3, 2024) – Surimi Industry Forum (Resources/Market/Supply/Trends):
7:30 –
8:40 Registration
Foyer
– Rainier Room
8:50 –
9:00 (10 min) Opening
Remarks
Mr. Daryl Gormley (CEO, Aquamar)
9:00 –
9:10 (10 min) Welcome,
Program Introduction
Dr. Jae Park
9:10 – 9:30 (20 min) 1a- Surimi Production Update (Alaska pollock):US
Dr. Craig Morris (GAPP)
09:30 – 9:40 (10 min) 1b- Surimi
Production Update (Alaska
pollock):Russia
Mr. Oleg Moskvin
(Russian Fishery Co)
9:40 – 9:55 (15 min) 1c- Surimi Production Update (Pacific
whiting)
Mr. Jacob Christensen (Arctic Storm)
9:55 – 10:10 (15 min) 1d- Market Update, Surimi Seafood (USA)
Mr. Daryl Gormley (CEO, Aquamar)
10:10 – 10:35 (25 min) 1e- Market Updates in Japan,
(Ms. Caroline Hanako Felus,
Seafood Connection, The Netherlands) – presented virtually.
10:35 – 10:55 (20 min) Coffee
Break
10:55 – 11:10 (15 min) 1f- Market Updates in SE Asia
(Dr.
Samanan Poowakanjana, Korat Cold Storage, Thailand)
11:10 – 12:00 (50 min) 1g- (30 min) Global Surimi Supplies based on Trade, Mr. Angel Rubio (Urner Barry)
(20 min) Global Surimi Seafood Market & Trend, Dr. Pascal Guenneugues
(Future Seafood)/Prof. Jae Park
12:00 – 12: 40 (40 min) 1h- Panel Discussion – How to overcome
the current market conditions
Dr.
Craig Morris. Leader (CEO, GAPP)
Mr.
John Henderschedt (CEO, Phoenix Processor LP)
Mr.
Daryl Gormley (CEO, Aquamar)
Mr.
Angel Rubio (Economist, Urner Barry)
12:40 – 1:30p (50 min) Lunch
1:30 – 1:40 Group
Photo (Break Room) see
the photo of 2022. The Photo will be taken in a
similar way like in 2022.
1:40 – 2:05 (25 min) 2- Global
Commodity Update
Mr.
Cameron Wells (Pacific Blends)
2:05 – 2:50 (45 min) 3- Surimi Chemistry – Production and Gelation Dr. Christina DeWitt, Oregon State University.
2:50 – 3:00 (10min) 4- Success story – Samjin¡¯s Fried
Surimi Seafood in S Korea
Mr. Seong Woo Jeong (Samjin Foods, Korea)
3:00 – 3:15 (15 min) 5- How healthy fried surimi seafood is
Dr.
Jae Park, Jae Park Surimi School
3:15 – 3:55 (40 min) Coffee
Breaks/ Product Cutting & Tasting (Premium Fried Surimi Seafood Products from Samjin Foods)
3:55 – 4:45 (50 min) 6- Production of Surimi
Dr. John Lin, Pacific Seafood
Prof. Jae Park, Jae Park Surimi School
4:45 – 5:35 (50 min) 7- Preparation of Surimi Gel and Analysis
Dr. Jae Park, Jae Park Surimi School
5:40 – 6:55 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.
5:40 - 5:45p |
ASMI |
5:45 - 5:50 |
Lycored |
5:50
– 5:55 |
GAPP |
5:55 – 6:00 |
Puget Sound Quality Specialists |
6:00 – 6:05 |
Trans Ocean Products |
6:05 – 6:10 |
Nichimo/Bibun |
6:10 – 6:15 |
T Hasegawa USA |
6:15 – 6:20 |
King & Prince Seafood |
6:20 – 6:25 |
Trident Seafoods |
6:25 – 6:30 |
Ovosur |
6:30 – 6:35 |
Pacific Blends |
6:35 – 6:40 |
Aquamar |
6:40 – 6:45 |
Flottweg
USA |
6:45 – 6:50 |
Pacific Surimi |
6:50 – 6:55 |
K-Pack |
6:55 – 7:00 |
Samjin
Food (Amook) |
7:00 – 8:25 Dinner (Beer & Wine)
Day 2 (Wednesday, Dec 4, 2024) (Quality Control/Safety/New Product
Development)
9:00 – 9:05 (5 min) Welcome
to Day 2, Program Introduction, Dr. Jae Park
9:05 - 9:20 (15 min) 8- My Surimi Research at OSU funded by Jae Park Surimi School
Angee Hunt (Asst Prof, Oregon State University)
9:20 – 9:45 (25 min) 9- Colors of Surimi Seafood
Prof.
Jae Park (Jae Park Surimi School)
9:45 – 10:35 (50 min) 10- Effective Food Safety &
Sanitation
Dr. Si Hong Park (Oregon
State University)
10:35 – 10:55 (20 min) Coffee
Breaks
10:55 – 11:20 (25 min) 11- Incline Cooker for Crabstick Production – Evolved from Conventional Belt Cooker and Drum
Cooker.
Mr. Takayoshi Kamiyama (Nichimo/Bibun, Japan)
11:20 – 12:00 (40 min) 12- Fast Cooking by Ohmic Heating Guarantees Higher Quality
& Profit based on a success story,
Dr. Yuka Kobayashi (King & Prince Seafood)
Dr. Jae Park (Jae Park Surimi School)
12:10 – 1:10 (60 min) Lunch
1:10 – 1:50 (40 min) 13- How to use Various Surimi made from Fish of Distinctively
Different Thermal Stability (cold water fish vs. tropical fish)
Prof. Jae Park/Dr. Samanan Poowakanjana (Jae Park Surimi School)
1:50 – 2:50 (60 min) 14- Ingredient Technology
Dr.
Jae Park (Jae Park Surimi School)
2:50 – 3:10 (20 min) Coffee Breaks
3:10 – 4:00 (50 min) 15- Plant-based Seafood and Meat Products
Dr. Jung
Han (Unlimeat Co), virtually
presented.
4:00 – 4:50 (50 min) 16- Production of Crabsticks
Dr.
Jae Park (Jae Park Surimi School)
4:50 – 5:10 (20 min) Questions
& Discussion
5:10 Adjourn
Day 2. Dinner is on your own. Visit with your clients/suppliers to
develop a network.
Day 3 (Thursday, Dec 5, 2024) (Lab Sessions at Puget Sound Quality Specialists: 4245 24th Ave West, Seattle, WA 98199:
1-206-466-6339). Direction and Parking at PSQS.
9:30 – 9:40 (10 min) Welcome
to Day 3, Program
Introduction, Dr. Jae Park
Attendees will be divided into two groups by first name. Each group will be rotated every 60 min.
|
Texture Lab |
Micro Lab |
09:40 – 10:40 |
Group A (A-I) |
Group B (J-Z) |
10:40 – 11:40 |
Group B (J-Z) |
Group A (A-I) |
(Coffee/tea is provided in
the hallway during lab hours)
Texture Lab - Gel and Texture Lab (Mr. Danny
Burns, Dr. Yuka
Kobayashi, Dr. Samanan, Prof. Angee Hunt)
Surimi gels of
PW RA grade chopped with/without DEW and cooked using WB and OH in advance will
be presented:
Group A will use
PW surimi prepared without DEW for texture analysis.
Group B will use
PW surimi prepared with 1% DEW for texture analysis
As for OH
cooking demonstration, Group A will chop PW RA surimi without DEW and Dr. Yuka
will cook the surimi paste using OH.
Group B will do the same with 1% DEW. Water Bath cooking is not conducted.
Mr. Gene Bennett, who is a plant manager of Pacific Surimi
and who has been using OH cooking for 10 years, is available for answers to
your questions.
Micro/Safety Lab – (Dr.
Si Hong Park will be leading
the session with his two visiting professors, Dr. Yang and Dr. Kim)
11:40 – 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