PROFESSIONAL MEETINGS, SYMPOSIA, AND CONFERENCES

 

a.      Invited Lectures

 

1.      Park, J.W.  1991.  Formulation of surimi seafoods using the standard quality measurement procedures. Surimi Quality Testing Workshop. Oregon State University, Astoria, OR. November 12-13. (Before joining OSU).

 

2.      Park, J.W. and Morrissey, M.T. 1992.  Potentials and perspectives of seafood irradiation in Pacific Coast. International Conference on Seafood Irradiation.  New Orleans, LA, June 17-18, 1992.

 

3.      Park, J.W.  1992.  Use of various grades of surimi with an application of least cost formulation. Presented at Pacific Whiting Workshop.  Newport, OR, March 30-31, 1992. 

 

4.      Park, J.W. 1992.  Surimi analogs-next generation.  The 3rd Annual Surimi Seminar, Seattle, WA. Nov. 18.

 

5.      Park, J.W. and Morrissey, M.T. 1993.  The need for developing uniform surimi standards. Quality Control and Assurance conference. Newport, OR. May 16-18.

 

6.      Park, J.W. 1993.  Processing factors affecting colors of surimi seafood gels. The 4th Annual Surimi Conference, Seattle, WA. Oct. 25-27, 1993.

 

7.      Morrissey, M.T. and Park, J.W.  1993.  Surimi quality standards.  Surimi: new approaches to an old technology.  The 4th Annual Surimi Conference, Seattle, WA. Oct 25-27, 1993.

 

8.      Park, J.W.  1993.  Difference between pollock and whiting in kamaboko.  FMC Technical Seminar, Seattle, WA. Dec. 9.

 

9.      Park, J.W.  1993.  Functionality of FMC hydrocolloids in different fish types. FMC Technical Seminar, Seattle, WA. Dec. 9.

 

10.  Park, J.W.  1993.  Use of Nutricol blends to form heat stable analogs.  FMC Technical Seminar, Seattle, WA. Dec. 9.

 

11.  Park, J.W. 1994. Surimi processing/starch. Invited to present to American Maize-Products Co., Hammond, IN, November 11.

 

12.  Park, J.W. 1995. Surimi and whey proteins.  Present to Royal Proteins, Rosemount, IL.  January 25.

 

13.  Park, J.W. 1995. Surimi and surimi seafood.  Present to Nichirei Foods America, Fife, WA.  March 3.

 

14.  Park, J.W. 1995. Surimi seafood pasteurization. Presented to NFI Surimi and Surimi Seafood Committee at Boston, MA.  March 15.

 

15.  Park, J.W. 1995. Water-soluble myofibrillar proteins in surimi processing. Presented at 95 Spring Meeting of the Korea Fishery Development Agency (Pusan, Korea).  May 26.

 

16.  Park, J.W. 1995. Ohmic heating and fish Protein gelation, Dept. of Food Processing,  Kyung Hee University, Yong In, Korea.  May 16.

 

17.  Park, J.W. 1995.  Fisheries of the United States - trends and perspectives.  Presented to a special class for high executives from the seafood industry at College of Fisheries, Gyongsang University, Choongmu, Korea.  May 19.

 

18.  Park, J.W.  1995.  Ohmic heating and fish protein gelation.  Dept. of Food Technology, National Fisheries University of Pusan, Pusan, Korea.  May 25.

 

19.  Park, J.W.  1995. Participate in the US Codex Committee for Frozen Surimi, FDA, Washington, D.C.  Sept 21-22.

 

20.  Park, J.W.  1995.  Oregon fisheries and surimi.  Annual meeting of the Oregon Farm Credit Managers and Land Appraisers, Red Lion Inn, Astoria, OR.  October 20.

 

21.  Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Daiichi Kasei Co., Kyoto, Japan.  Nov. 27.

 

22.  Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Samho Co., Seoul, Korea.  Nov. 29.

 

23.  Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Dongwon Co., Seoul, Korea.  Nov. 29.   

 

24.  Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Daerim Fishery Co., Seoul, Korea.  Nov. 30.

 

25.  Park, J.W.  1995. Whey protein texturizer as functional ingredient for surimi-based seafood.  Kojubu Foods Co., Seoul, Korea.  Dec. 1.

 

26.  Park, J.W.   1996.  Starch and surimi.  Tyson Seafood Group, Seattle, WA.  January 31.

 

27.  Park, J.W.  1996.  Surimi and surimi seafood Market in the US. Oceantrawl, Seattle, WA.  February 1.         

 

28.  J. W. Park.  1996.  Cryoprotectants for the fishery products.  University of Iceland, Reykjavik, Iceland.  May 14.

 

29.  J. W. Park.  1996.  Functional Additives for the Fishery Products.  University of Iceland, Reykjavik, Iceland.  May 14.

 

30.  J. W. Park. 1996.  Optimization of surimi seafood formulations.  Terra Nova Fishery Co., St. Johns, NF, Canada.  May 17.

 

31.  J.W. Park.  1996.  Sample preparation for surimi seafood.  Givaudan-Roure, Brampton, Canada.  July 17.

 

32.  J.W. Park.  1996.  Surimi manufacturing.  Seafreez Foods, Canso, Nova Scotia, Canada.  July 18-19.

 

33.  J.W. Park and Fehr, H. 1996.  Use of Fibrimex as a functional binder for surimi-based shrimp.  Tyson Seafood Group, Seattle, WA.  November 13.

 

34.  Park, J.W.  1997.  Surimi workshop at Arctic Storm.  Organized and presented 6 lectures.  Seattle, WA.  Jan 6-7, 1997.

 

35.  Park, J.W. 1997.  Rheology and gelation of fish protein. A seminar presented at OSU Dept. of Food Science and Technology.  October 22.

 

36.  Park, J.W. 1997. Surimi and surimi seafood.  Narvik (Brest, France). November 1– 8.

 

37.  Park, J.W.  1998.  Rheology and texture.  Dept. of Food Technology, Khon Kaen University, Khon Kaen, Thailand. January 26.

 

38.  Park, J.W.  1998.  Fish and muscle chemistry).  Dept. of Food Technology, Khon Kaen University, Khon Kaen, Thailand. January 26.

 

39.  Park, J.W. 1998. Surimi seafood products.  An invited lecture for the Rotary Club (Astoria-Warrenton, OR).  Red Lion Inn.  March 2.

 

40.  Park, J.W. and Yongsawatdigul, J.  1998.  Gelation properties of fish proteins (surimi) under ohmic heating.  Presented at the Spring Annual Meeting of American Chemical Society, Dallas, TX. March 29-April 2, 1998.

 

41.  Park, J.W.  1998.  Gelation properties of fish proteins.  Invited lecture at the 12th Annual Brunner Protein Symposium.  Michigan State University, East Lansing, MI.  May 14-15, 1998.

 

42.  Park, J.W. 2000.  Surimi and Surimi Seafood 101.  Shells and Scales, The Duncan Law Seafood Consumer Center.  October 18, 2000.

 

43.  Park, J.W. 2000. Surimi Manufacturing.  Hindustan Lever, Chorwad, India.  August 20-23.

 

44.  Park, J.W. 2001.  Comparative studies on surimi from various species.  Lectured at the 1st Surimi Industry Forum, Astoria, Or.  April 9.

 

45.  Park, J.W. 2001.  Surimi seafood pasteurization: are we lucky or too conservative?  Lectured at the 1st Surimi Industry Forum, Astoria, Or.  April 9.

 

46.  Park, J.W. 2001. New developments in surimi and surimi seafood.  Invited lecture at the 11 World Congress of Food Science and Technology (Seoul, Korea). April 22-27.

 

47.  Park, J.W.  2002. Fish proteins: functionality and application.  Invited lecture at the Southern California IFT Meeting.  Pasadena Convention Center, Pasadena, CA.  Feb 20.

 

48.  Park, J.W.  2002.  Surimi Technology. Invited lectures at UniSea, Dutch Harbor, AK.  June 10-14.

 

49.  Park, J.W.  2002.  Surimi Technology. Invited lectures at Arcopa S.A., Paita, Peru.  July 15-19.

 

50.  Park, J.W.  2002.  The pH-driven protein recovery. Invited lecture at Instituto Tecnológico del Perú, Lima, Peru.  July 20.

 

51.  Park, J.W.  2002.  Oregon State University, Dept of Food Science, and My research.  Invited lecture at Kyung Hee University, Seoul, Korea.  Oct 28.

 

52.  Park, J.W. 2002.  Surimi Technology. Invited lectures at Hindustan Lever, Chorwad, India. Nov 10-12.

 

53.  Park, J.W. 2003.    New Developments in Surimi Processing.  Invited lecture at Gyeong Sang National University, Tong Yeong, Korea.  April 28.

 

54.