|
OSU Surimi Story (Surimi Story of USA) goes to the FolkLife Festival at the Smithsonian Museum: June
27-July1; July 4-8, 2012 |
|||||
The 20th Annual
OSU Surimi School
May
9 - 11, 2012 (Wed – Fri)
Health, Wellness, and Good Taste
LECTURE: HOLIDAY INN
EXPRESS
LAB: OSU Seafood Lab (2001 Marine Drive)
GROUP PICTURE: including Year 2011
SURIMI INDUSTRY
FORUM
The Loft at Red Building (by the Astoria Bridge)
May 8, 2012 (Tuesday)
Oregon
State University Seafood Research and Education Center
2012 SPONSORS
PLATINUM
- American Seafoods, UniSea, Trident Seafoods, Maruha Nichiro North America Group
GOLD – Takasago Americas, ASMI, Shining Ocean, Future Seafood
SILVER
– Flottweg, King & Prince Seafood, Aquamar,
San Arawa S.A., Pacific Blends, LM Foods, Activ International, T Hasegawa,
Beck Pack Systems, Glacier Fish, ET Horn, Arctic Storm Management, Ocean
Nutrition, BioMedix, Pacific Surimi, Kami Steel,
(Listed as confirmed)
Contact Dr. Park for any question
on sponsorship
Congratulations!
15-Year
Sponsorship Award:
T Hasegawa
10-Year
Sponsorship Award:
Arctic Storm
Management
5-Year
Sponsorship Award:
San Arawa
Glacier Fish
First
time sponsor:
Ocean Nutrition
Sponsors for the OSU Surimi School Previous Years
This 3-day course
is designed for practicing surimi
technicians/technologists (QC and R&D), operators, and marketers who wish
to develop a pragmatic knowledge of surimi technology and its utilization in food product
development, as well as to learn the market trend of surimi
and surimi seafood. This course will review the chemistry,
microbiology, and rheology of surimi,
the functional applicability of surimi additives like
cryoprotectants, enzyme inhibitors, binders, fillers,
colorings, flavorings, and production know-how. In addition to the lecture
program, there will be hands-on practice and
experiments. This program should be of particular value to surimi technicians, technologists, and engineers, who operate and develop the
processes for surimi and surimi
seafood. There will be an optional, written examination for
certification.
Registration & Enrollment:
Enrollment is
typically 120-130 for the Forum and 80 for the School. However, registration is typically completed by late February to early March.
Therefore, EARLY
REGISTRATION IS ENCOURAGED. Please return completed
registration form with a tuition check made payable to: Oregon State
University to ensure your enrollment, and mail to:
Dr. Jae Park
OSU Seafood Lab
Tel: 503-325-4531; Fax: 503-325-2753
E-mail: jae.park@oregonstate.edu AND surimiman1@yahoo.com .
Registration
Form: The 12th Surimi Industry
Forum and the 20th Annual OSU Surimi School
Click here to download the registration form (If
you wish)
Name: ___________________________
Company: _________________________
Address: ______________________________________________________________________________________
E-mail: _________________ Telephone:
_________________
Please mark one of the following for your registration:
( ) The 12th Surimi
Industry Forum (Tue, May 8, 2012): $400 (before 4/7/12), $500 (after 4/7/12): Hot
breakfast, coffee breaks, and lunch are included. You are encouraged to attend the evening reception starting at 6:00pm. Appetizers
and drinks are provided.
( ) The 20th OSU Surimi School (W-F, May 9 – 11, 2012): $800 (before 4/7/12), $900 (after 4/7/12). Included
are a surimi textbook (Second Edition 2005): SURIMI AND SURIMI SEAFOOD: CRC Press
(Publisher); Jae Park (Editor) ($160), surimi
school hat or bag, surimi school pen, two luncheons,
three breakfasts, and coffee breaks.
( ) Both: $1,200 (before 4/7/12), $1,400 (after 4/7/12).
Accommodations:
Holiday Inn Express Hotel and Suites (www.astoriahie.com), 204
West Marine Drive, Astoria, OR 97103. Tel: 888-898-6222. Surimi School Rate: $93 for Single or Double occupancy. All rooms are non-smoking. Contact
directly to Caroline at the Holiday Inn Express
phone 503-325-6222 or 888-898-6222 or email caroline@astoriahie.com.
Room Block is guaranteed until April 8.
For questions, contact Dr. Jae Park at 503-325-4531 or
fax at 503-325-2753 or E-mail to jae.park@oregonstate.edu
AND surimiman1@yahoo.com . No
refund upon cancellation after 4/8/2012. Cancellation before 3/10/2010 would be refunded excluding $200 administration fee.
Directions
from Seattle or Portland Airport
All registrants for The 20th OSU Surimi
School are
also invited to attend Social Hours/Network Development at the Red Building.
Tuesday, May 8, 2012
The 12th Surimi Industry Forum (8:00 - 17:00) at the Red Building.
17:00 – 21:00 Social Hours/Network Development – Surimi Industry Forum and Surimi School
Welcome to the
20th OSU Surimi School
Sponsors'
Presentations (18:00 - 19:30)
Sponsors' Expo Sponsored
by Sponsors (19:30 - 21:00)
The 20th OSU Surimi School
(May 9 - 11, 2012)
Lecture: HOLIDAY INN EXPRESS & SUITES
Laboratory Sessions: OSU SEAFOOD LABORATORY
DAY
1 – Surimi
School (Wednesday, May 9, 2012)
7:00 - 8:00 Registration/ Breakfast
is provided
8:00 - 8:10 Welcome to the OSU Surimi
School
Dr. Jae Park (Professor, OSU)
8:10 - 9:00 Surimi
Manufacturing
Mr. Richard Draves (VP, American Seafoods)
9:00 -
10:10 Surimi
Chemistry
Dr. Tyre Lanier
(Professor, NC State
University)
10:10 -
10:30 Coffee Break
10:30 -
11:20 Waste Management and By-product Utilization
Dr.
Christina DeWitt (Director, OSU Seafood Research and
Education Center)
11:20 -
12:05 Flavor Science –
How to make surimi seafood tastier
Dr. Robert McGorrin (Professor, OSU)
12:05 -
13:00 Lunch
13:00 -
13:15 Transition (from
Holiday Inn to OSU Seafood Lab)
13:15 -
13:25 Group Picture (OSU Seafood Lab – Courtyard)
13:30 -
17:00 Lab Sessions (OSU Seafood Lab)
|
LAB 1 |
Gel Prep and Rheology
Demo including improved ohmic cooker RAPSA. |
Dr. Lanier, Ms. Hunt |
|
LAB 2 |
Microbiology and Sanitation |
Dr. Su |
|
LAB 3 |
Discussion – Questions and Answers |
Dr. Park and Other Leaders from the Industry |
DAY
2 – Surimi
School (Thursday, May 10, 2012)
7:00 Breakfast provided
8:15 - 9:25 Cryoprotection of Surimi
Dr. Tyre Lanier (Professor, NC State
University)
9:25 -
10:10 Microbiology and Sanitation/Hygiene in Surimi Production
Dr. Yi-cheng Su (Asso Professor, OSU)
10:10 -
10:30 Coffee Break
10:30 -
11:15 Microbiology and Pasteurization for Surimi Seafood
Dr. Yi-cheng Su (Asso Professor, OSU)
11:15 -
12:00 High Hydrostatic
Pressure (HHP) Pasteurization for Crabstick
TBA
12:00 -
13:00 Lunch
13:10 -
14:00 Accurate Measurement of Surimi
Quality
Dr. Jae Park (Professor, OSU)
14:00 -
14:15 Transition (from
Holiday Inn to OSU Seafood Lab)
14:15 -
17:00 Lab Sessions (OSU Seafood Lab)
|
LAB 1 |
Texture Analysis |
Dr. Lanier, Ms. Hunt |
|
LAB 2a LAB 2b |
Microbiology and Sanitation Color Analysis |
Dr. Su Dr.
DeWitt |
|
LAB 3 |
Discussion – Questions and Answers |
Dr. Park and
Other Leaders from the Industry |
DAY
3 – Surimi
School (Friday, May 11, 2012)
7:00 Breakfast provided
8:00 - 9:00 Ingredient Technology
Dr. Jae Park (Professor, OSU)
09:00 – 09:30 Color Properties of Surimi
and Colorants for Surimi Seafood
Dr. Jae Park (Professor, OSU)
09:30 - 10:45 Surimi
Seafood: Products, Manufacturing, and Market
Dr. Jae Park (Professor, OSU)
10:45 - 11:00 Coffee Break plus Questions and Answers
11:00 - 12:00 Examination (Optional)
– Certification will be given based on
70/100 points.
12:00 Adjourn
Covered
at Daily Astorian (April 18, 2003)
Comments from the attendees at
the previous OSU Surimi School
|
|
Important Documents and Presentations for Surimi and Surimi Seafood
Industry