Visiting Scientists


a)    Ilhwan Kim, Chairman, SD BNI, Hwaseong, Gyeonggi Do, S Korea. March 2017 – Feb 2018.


b)    Youming Liu, Associate Professor, Huazhong Ag University, Wuhan, China. July 2013 – July 2014


c)     Young Tae Hahm, Professor, Chung Ang University, Ansung, Gyeonggi-do, S Korea. Feb 2013 – Feb 2014


d)    Se Kwon Kim, Professor, Pukyung National University, Busan, S Korea. June – Aug, 2011


e)    Dong Soo Kim, Former President of Korean Food Research Institute, South Korea. June – August 2010


f)      Ounhyun Kim, Professor, Konkuk University, South Korea. July 2008 – January 2009

กค       Effect of urushiol on surimi gels


g)    Kwang Sup Youn, Associate Professor, Catholic University of Daegu, South Korea. July 2007 – August 2008.

กค       Estimating the quality of surimi gels


h)    Raquel Llorente, Research Scientist, AZTI, Bilbao, Spain; April – June 2006

กค       Product development

กค       Formulation development


i)      Dr. Byung Y. Kim, Professor, Dept of Food Science, Kyung-Hee University, Seoul, Korea. Studied surimi rheology.  Jan 15, 1996 - Jan 23, 1997.


l   Rheology of surimi and surimi gels: August 1999 – 2002

l   Rheology lecture at the annual OSU Surimi School in April 1996 – 2004

l   Developed a capillary extrusion viscometer and studied viscosity of surimi paste: Sept 2004 – Aug 2005


a)    Dr. Jirawat Yongsawatdigul, Assistant Professor, Institute of Food Technology, Suranaree University of Technology, Nakhon Rachasima, Thailand. 


l   Tilapia surimi and fish sauce manufacturing.  March 22-May 22, 1998. 

l   Rockfish surimi and actomyson: April – May, 2000

l   Sarcoplasmic proteins (Sea Grant): April – May, 2004)

l   Warm water surimi: April – June 2007

l   Surimi School: April 2009

l   Surimi School: April 2011


b)    Dr. Yeung Joon Choi, Professor, Dept of Seafood Technology, Gyeong Sang National University (Tong Yeung, South Korea). 


l   Study fish sauce and freeze dried surimi.  November 1, 1998 - July 31, 1999.

l   Acid-aided surimi processing: July – August 2000; July – August 2001

l   Fish sauce and ACE inhibition: July – August 2002.


c)     Dr. Jin Soo Kim, Professor, Dept of Seafood Technology, Gyeong Sang National University (Tong Yeung, South Korea). 

l  Jan 25, 2003January 20, 2004.  Studies on collagen utilization from surimi by-products.

l  Dec 2004 – Feb 2005: Hydrolysis of collagen for the development of antioxidant

l  Dec 2005 – Feb 2006:  Hydrolysis of fish collagen

l  July – August, 2007: Gelatin development



d)    Dr. Jean-Marc Sieffermann, Professor, Dept of Food Science, ENSIA, Massy, France.  April 15-18, 2002: Sensory lecture

      April 12-15, 2004: Sensory lecture;         April 11-14, 2005: Sensory lecture


e)    Jean-Luc Beliveau, Director of R&D, Fleury Michon, Nantes, France.  Invited for a lecture on Theory to Practice.  April 14- 17, 2003. ; Invited for lecture on Surimi seafood packaing: May 1-3, 2007.


f)      Dr. Myeong Rak Choi, Associate Professor, Dept of Biotechnology, Yosu National University, Yosu, South Korea.  Studied fish protein gels at low salt concentration. January 15, 2001 – July 2002.


g)    Dr. Tooru Ooizumi, Associate Professor, Fukui Prefectural University, Japan.  Invited for a lecture on Surimi Research.  May 2002.


h)    Dr. Poonsap Virulhakul, Director, Dept of Fisheries, Thai Government.  Invited for a lecture on Fish Sauce in Thailand. July 21, 1999.


i)      Dr. Kris Kristbergsson, Associate Professor, University of Iceland, Reykjavik, Icelend.  Meat recovery from fish from water jet.  June 10 - July 25, 1998. 


j)      Dr. Sang Moo Kim, Associate Professor, Dept. of Fishery Resources Development, Kang Nung National University.  July 21 - August 20, 1997.  Interaction of sodium alginate, calcium lactate, and Alaska pollock surimi.


k)     Dr. Jarunee Loksuwan, Assistant Professor, Dept of Food Science, Thamasat University, Thailand.  May 5 - June 18, 1997.  Functions of peroxide compounds in minced fish.


l)      Dr. Sue Ghazala, Assistant Professor, Dept. of Biochemistry, Memorial University of Newfoundland (St. John's, NF, Canada).  Invited to give a seminar on Minimal Processing of Seafood Products.  March 21, 1997.


m)   Dr. Nahmgull Lee, Postdoctoral Research Associate, Dept of Food Science, National Fishery University of Pusan, Pusan, Korea.  February - August, 1996.  Worked on a project, Effects of calcium compounds on gelation of Alaska pollock and Pacific whiting surimi.


n)    Prof. Suwan Viratchakul, Associate Professor, Khon Kaen University, Khon Kaen, Thailand.  March 28 - April 12, 1995.  Developed a joint research proposal Maximum utilization of tilapia: Development of stabilized fish mince (surimi) and value-added products from its by-products.


o)    Dr. Minoru Okada, Consultant to Suzihiro Kamaboko, Odawara, Japan was an invited lecturer to the 3rd Annual OSU Surimi Technology School (March 28-30, 1995).  Presented "New Products Development in Japan".


p)    Mr. Takanori Taro, Research Scientist from Iwate Fisheries Technology Center,  Iwate,  Japan.  September 27-30, 1994.  He gave a presentation on "Processing of Fisheries Products in Northern Japan".  I have spent time with him investigating processing practices of mackerel and sea urchins in Japan.  Development of Oregon products marketable in Japan is expected as a result of this relationship.  Agreed to exchange technological specialties.


q)    Mr. Osamu Inami, senior chemist and manager, T. Hasegawa Research Center, Kawasaki, Japan was an invited lecturer to the 1st Annual OSU Surimi Technology School (March 28-30, 1993).  Presented "Colors Used in Surimi Seafood Application and Problems".


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