BSPS Program

Final Count Down!!

Program Outline-ALL speakers and presentations 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 @ Hampton Inn & Suites

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

8:00-8:05 Welcome (Angee Hunt, OSU Seafood Lab)

8:05-8:15 Opening Remarks (Kenny Lum, Trident Seafoods)

8:15-9:15 Processing and handling quality considerations/concerns from a retail perspective (Chuck Anderson, Seafood Analytics)

9:15-10:15 Current seafood processing and handling issues from a processor perspective (Hart Schwarzenbach, Peter Pan Seafood & Randy Rice, Independent Seafood Consultant)

10:15-10:30 PANEL Q&A: Hart Schwarzenbach, Randy Rice, Chuck Anderson

10:30-10:45 COFFEE BREAK

10:45-11:30 Fillet block quality (Michele Pfeffer, Beck Pack Systems)

11:30-12:00 Seafood Nutrition and Consideration of Processing Impacts (Dr. Jung Kwon, OSU Seafood Lab)

12:00-1:00 LUNCH BREAK

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

1:00-1:30 Innovation for inhibiting-inactivating pathogenic and spoilage microorganisms in seafood (Dr. Ioannis Boziaris, University of Thessaly)

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

By-product recovery for improved value:

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

2:45-3:00 BREAK

  • 3:00-3:20 Harvest time efffects on nutrition and quality (Dr. Christina DeWitt, OSU Seafood Lab)

By-product utilization innovations for improved value:

  • 3:20-3:55 Chitosan coating for shelf-life extension of seafood products (Dr. Jooyeoun Jung, Oregon State University)
  • 3:55-4:15 Nano fish bone: Adding value through innovation (Angee Hunt & Dr. Jae W. Park, OSU Seafood Lab)

COMPLIANCE-Special Session

4:15-5:00 Ensuring truth in seafood labeling: FDA resources for the seafood industry (Michelle Moore, PhD, FDA)

Evening Social & Networking: Includes Dinner, 2-Drink Tickets & Team CHOPPED TRIVIA (5:00-8:00pm) Baked Alaska Annex

7:00-8:00am Breakfast

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

8:00-8:30 Chemical Safety and Preventative Measures for Employee Health (Katie Wenner, Chemstation)

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

9:15-10:00 Sanitation Verification Testing 101: 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)

11:00-11:45 Labeling: country of origin, additives, net weights/counts (Elisha Diagneault, Foodwit)

11:45-12:45 LUNCH BREAK

12:45-1:00 Travel to OSU Seafood Lab campus to meet @ COHO Room

SANITATION, QUALITY TESTING & EQUIPMENT MAINTENANCE- May 10 afternoon session (1:00pm-5:15pm) OSU Seafood Laboratory:

1:00-1:10 Group overview of Laboratory Sessions @ COHO Room on OSU Seafood Lab Campus

  • Lab equipment maintenance, proper use and calibration (Christina DeWitt, OSU Seafood Lab; Ioannis Boziaris, Univerisity of Thesaly)  [Location: Room #113 in SFL]
  • Bacterial laboratory testing for quality assurance: ATP testing, Listeria in RTE & environment, TPC, CEC/E. Coli (Lin Koh, BluWrap; Virginia Ng, SPA[Location: Coho Room]
  • Sanitization Presentation & Demonstration (Kevin Graham, Wesmar Company, Inc.): Basic Cleaning & Choosing a Sanitizer [Locations: Presentation in SFL Conference Room #231 followed by demo in SFL Pilot Plant]

Attendees will be divided into groups and rotate between lab session:

  1. 1:15-2:25 Session I
  2. 2:30-3:40 Session II
  3. 3:45-5:00 Session III

5:00-5:15 BSPS Wrap up and Closing Remarks @ COHO Room on OSU Seafood Lab Campus

MAY 11-Surimi & Surimi Seafood Seminar with Dr Park

Print Friendly, PDF & Email