Visiting Professors/Scientists

a) Jean-Luc Beliveau, Director of R&D, Fleury Michon, Nantes, France. Invited for a lecture on Theory to Practice. April 14- 17, 2003.

b) Dr. Jin Soo Kim, Associate Professor, Dept of Seafood Technology, Gyeong Sang National University (Tong Young, South Korea). Jan 25, 2003 – Jan 2004. Studies on collagen utilization from surimi by-products.

c) Dr. Myeong Rak Choi, Associate Professor, Dept of Biotechnology, Yosu National University, Yosu, South Korea. Studied fish protein gels at low salt concentration. January 15, 2001 – July 2002.

d) Dr. Tooru Ooizumi, Associate Professor, Fukui Prefectural University, Japan. Invited for a lecture on Surimi Research. May 2002.

e) Dr. Jean-Marc Sieffermann, Professor, Dept of Food Science, ENSIA, Massy, France. April 15-18, 2002: Sensory lecture

April 12-15, 2004: Sensory lecture

f) Dr. Yeung Joon Choi, Associate Professor, Dept of Seafood Technology, Gyeong Sang National University (Tong Young, South Korea).

Study fish sauce and freeze dried surimi. November 1, 1998 - July 31, 1999.

Acid-aided surimi processing: July – August 2000; July – August 2001

Fish sauce and ACE inhibition: July – August 2002.

g) Dr. Poonsap Virulhakul, Director, Dept of Fisheries, Thai Government. Invited for a lecture on Fish Sauce in Thailand. July 21, 1999.

h) Dr. Kris Kristbergsson, Associate Professor, University of Iceland, Reykjavik, Icelend. Meat recovery from fish from water jet. June 10 - July 25, 1998.

i) Dr. Jirawat Yongsawatdigul, Assistant Professor, Institute of Food Technology, Suranaree University of Technology, Nakhon Rachasima, Thailand.

Tilapia surimi and fish sauce manufacturing. March 22-May 22, 1998.

Rockfish surimi and actomyson: April – May, 2000

Sarcoplasmic proteins (Sea Grant): April – May, 2004

j) Dr. Sang Moo Kim, Associate Professor, Dept. of Fishery Resources Development, Kang Nung National University. July 21 - August 20, 1997. Interaction of sodium alginate, calcium lactate, and Alaska pollock surimi.

k) Dr. Jarunee Loksuwan, Assistant Professor, Dept of Food Science, Thamasat University, Thailand. May 5 - June 18, 1997. Functions of peroxide compounds in minced fish.

l) Dr. Sue Ghazala, Assistant Professor, Dept. of Biochemistry, Memorial University of Newfoundland (St. John's, NF, Canada). Invited to give a seminar on Minimal Processing of Seafood Products. March 21, 1997.

m) Dr. Byung Y. Kim, Chairman, Professor, Dept of Food Science, Kyung-Hee University, Seoul, Korea. Studied surimi rheology. Jan 15, 1996 - Jan 23, 1997.

Rheology of surimi and surimi gels: August 1999 – 2002

Rheology lecture at the annual OSU Surimi School in April 1996 – 2004.

n) Dr. Nahmgull Lee, Postdoctoral Research Associate, Dept of Food Science, National Fishery University of Pusan, Pusan, Korea. February - August, 1996. Worked on a project, Effects of calcium compounds on gelation of Alaska pollock and Pacific whiting surimi.

o) Prof. Suwan Viratchakul, Associate Professor, Khon Kaen University, Khon Kaen, Thailand. March 28 - April 12, 1995. Developed a joint research proposal Maximum utilization of tilapia: Development of stabilized fish mince (surimi) and value-added products from its by-products.

p) Dr. Minoru Okada, Consultant to Suzihiro Kamaboko, Odawara, Japan was an invited lecturer to the 3rd Annual OSU Surimi Technology School (March 28-30, 1995). Presented "New Products Development in Japan".

q) Mr. Takanori Taro, Research Scientist from Iwate Fisheries Technology Center, Iwate, Japan. September 27-30, 1994. He gave a presentation on "Processing of Fisheries Products in Northern Japan". I have spent time with him investigating processing practices of mackerel and sea urchins in Japan. Development of Oregon products marketable in Japan is expected as a result of this relationship. Agreed to exchange technological specialties.

r) Mr. Osamu Inami, senior chemist and manager, T. Hasegawa Research Center, Kawasaki, Japan was an invited lecturer to the 1st Annual OSU Surimi Technology School (March 28-30, 1993). Presented "Colors Used in Surimi Seafood Application and Problems".