After 25 years of supporting industry with the OSU Surimi School and Surimi Industry Forum, we are transitioning to the Better Seafood Processing School (BSPS) in collaboration with Seafood Products Association (SPA). The focus of this workshop is on seafood quality issues as related to utilization, innovation, and compliance. The BSPS will hosted at the Hampton Inn & Suites (Astoria, OR).

The program schedule will be tailored to address the needs and concerns of the Quality Assurance/Quality Control staff working in the seafood industry while highlighting Research and Development during the Innovation session. As seafood processing involves a variety of departments working together as a team to successfully process quality seafood, processors, sanitation, and others, could benefit from attending as well.

The educational objectives are to provide a general understanding and background of seafood quality, value and compliance as well as hands on lab training to help attendees understand the what, how, and most importantly why different variables impact seafood quality. The expectation is for attendees who participate in the BSPS to bring value to their companies through increased awareness of seafood quality issues cause/effect as well as understanding the impact of conducting proper quality testing and maintaining compliance. Attendees can also receive Certified Food Scientist credits.

Through our previous programs devoted to educating and promoting collaboration within the surimi and surimi seafood industries, we look forward to expanding our outreach and serving the broader seafood industries with the BSPS. We sincerely thank our sponsors for their support and contributions that enable us to provide a successful program on May 9-10, 2018 for our industry members in order to cultivate seafood for the future

***Immediately following the BSPS, we will be offering a 1-day Surimi and Surimi Seafood program on May 11, 2018 to be taught by Dr. Jae Park. This program will provide an overview of surimi and surimi seafood as well as opportunities for attendees to participate in the discussions.

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