BSPS Program

Program Outline-Sessions with speakers listed have been confirmed.

Registration fee for this 2-day program is $500. Cost includes: program materials, hands-on lab supplies, breakfast, lunch, coffee breaks (May 9-10), and network reception/dinner May 9.

7:00-8:00am Registration, Packet Pick-up and Breakfast

Utilization – May 9 morning session 8:00am-12pm):

8:00-8:15am Welcome & Introduction (Angee Hunt, OSU Seafood Lab)

8:15-9:15 Current seafood processing and handling issues from a processor perspective

9:15-10:15 Processing and handling quality considerations/concerns from a retail perspective (Chuck Anderson, Seafood Analytics)

10:15-10:30 BREAK

10:30-11:00 Fillet block quality (Michele Pfeffer, Beck Pack Systems)

11:00-11:30 Harvest time efffects on Alaska pollock nutrition and quality (Dr. Christina DeWitt, OSU Seafood Lab)

11:30-12:00 Impact of seafood processing/handling on nutritional quality  (Dr. Jung Kwon, OSU Seafood Lab)

12:00-1:00 LUNCH BREAK

 Innovation- May 9 afternoon session (1pm-4pm):

1:00-1:30 Modern alternatives for data handling and improved process monitoring

1:30-2:00 Bioimpedence machine for improved quality assessment (Keith Cox, Seafood Analytics)

2:00-2:45 Simplified recovery of food grade soluble protein from seafood process water (Dr. Tyre Lanier, NC State University, MPF)

2:45-3:00 BREAK

3:00-4:00 By-product utilization innovations for improved value:

  • 3:00-3:20 Chitosan for extended fillet shelf life (Dr. Joo Yeoun Jung, Oregon State University)
  • 3:20-3:40 Recovery & utization of fish oil
  • 3:40-4:00 Utilization of fish frames for nano calcium nutritional and quality enhancement of fish fillet (Dr. Jae Park/Angee Hunt, OSU Seafood Lab)

Evening Social & Networking: Team Building Dinner (5:30-7:30pm)

7:00-8:00am Breakfast

COMPLIANCE- May 10 morning session (8am-12pm):

8:00-8:30 HACCP Overview/Summary

8:30-9:15 Listeria and RTE seafoods (Virginia Ng, SPA)

9:15-10:00 ATP monitoring, Allergen Prevention and Bacteria/Pathogen Testing (Daniel Wing, Hygiena)

10:00-10:15 BREAK

10:15-11:00 Checklists for Food Safety and Environmental Compliance (Ryan Musch & Nik Wendel, Ocean Beauty)

11:00-12:00 Labeling: species/species substitution, country of origin, additives, etc.


  • Hands on training: lab equipment maintenance and calibration
  • Bacterial laboratory testing for quality assurance: ATP testing, Listeria in RTE & environment
  • Sanitization Presentation & Demonstration (Kevin Graham, Wesmar Company, Inc.): Basic Cleaning & Choosing a Sanitizer

MAY 11-Surimi & Surimi Seafood Seminar with Dr Park

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