Pacific Fisheries Technologists Program
[Tentative as of February 20]
Key: SCC: Located at the Duncan Law Seafood Consumer Center
2001 Marine Drive
CRMM: Located at the Columbia River Maritime Museum
1792 Marine Drive
GRAD: Paper or poster will be part of the Graduate Student presentation contest.
4:00 – 8:30 pm Registration, Seafood Consumer Center (SCC)
6:00 – 8:30 pm President’s Reception, SCC; Sponsored by Pacific Seafood Group
8:00 – 9:00 pm Executive Committee meeting, SCC
8:00 – 12:00 pm Hospitality Suite – Room 310, Comfort Suites Inn
MONDAY, FEBRUARY 24
7:30 – 10:30 Registration, Columbia River Maritime Museum (CRMM)
7:45 – 8:30 Continental Breakfast, CRMM
8:30 – 9:30 Spouse and Guest Coffee, Seafood Consumer Center
8:30 – 9:40 OPENING SESSION - CRMM
Keynote address: Making decisions in today’s industry --Frank Dulcich, President, Pacific Seafood Group
9:40 – 10:00 Break
10:00 –12:00 SESSION I FISHERIES MANAGEMENT – PANEL
The Interface Between Fishery Management, Industry Structure, and Seafood Technology: Trends, Challenges, and Future Opportunities – Panel Chair: Gil Sylvia, OSU
Larry Baker, Shorebank Enterprise Pacific; Chris DeWees, CA SG; Susan Hanna, OSU; Rod Moore, WCSPA; Hans Radtke, PFMC; Vidar Wespestad, Resource Analysts, Int’l.
12:00 – 1:30 Lunch
1:30 – 2:50 SESSION II BYPRODUCTS AND WASTE
Chair: Jerry Babbitt, NMFS.
Successful fish waste utilization – Bruce Buckmaster, BioOregon
Options to consider for the recovery of byproducts from seafood processing wastes – Jerry Babbitt, NMFS
Development of protein powders from underutilized fish in Alaska and evaluation of physicochemical and functional properties – Subramaniam Sathivel, UAF; Peter Bechtel; Jerry Babbitt; Scott Smiley; Chuck Crapo
Value-added fishmeal production -- Leo Pedersen, Dantec Engineering
3:50 – 4:30 SESSION III AQUACULTURE AND FEEDS
Chair: Marina Ezquerra-Brauer, Univ. of Sonora.
Digestive proteinases in penaeids; regulation of activity -- Fernando Luis García-Carreño, Adriana Muhlia Almazán, Arturo Sánchez Paz, Julio A. Hernández González. CIBNOR
Relationship between feed protein concentration and texture, chemical, microbiological quality of cultured White Shrimp -- Josafat Marina Ezquerra-Brauer*, Norma Violeta Parra-Vergara , and Carmina Carrillo-Perez. Univ. Sonora
5:00 – 6:30 POSTER SESSION – Seafood Consumer Center (SCC)
with Wine and Cheese tasting, Tours of the OSU Seafoods Laboratory
Chair: Jae Park, OSU
BYPRODUCTS AND WASTE
Partial characterization of the aminopeptidase enzyme in crude extract hepatopancreas of jumbo squid (Dosidicus gigas) –Idalia Osuna-Ruíz*, Univ. Sonora; Josafat Marina Ezquerra-Brauer; Ramon Pacheco-Aguilar; and Ofelia Rouzaud Sández. GRAD
Carotenoproteins, chitin and chitosan from shrimp discards -- Thi Thuy D. Nguyen, Ben K. Simpson, Robert Trenholm, Collins Onodenalore, Nigel Allen, McGill
Comparison of color, hardness and resilience of gonads of Strongylocentrotus franciscanus fed prepared feeds and algal diets to processed roe -- Susan C. McBride, Robert J. Price , Vor Suvanich, Pamela D. Tom*, John M. Lawrence, and Addison L. Lawrence
Presence of mycotoxins in feed for shrimp and their effect on semi-purified trypsin from the hepatopancreas of white shrimp – A. Burgos-Hernández*, S.I. Farías, B. Morales-Leyva, W. Torres-Arreola, and J.M. Ezquerra-Brauer, Univ. Sonora
Feeding of shrimp carotenoproteins to rainbow trout (Oncorhynchus mykiss) -- Thi Thuy D. Nguyen, Ben K. Simpson, Keith Rideout, Nigel Allen, McGill
PROCESSING/STORAGE
Rapid heating of surimi seafoods using capacitive dielectric heating with variable frequency technology – Qingyue Ling*; Ed Kolbe; Ben Flugstad; OSU
Quality changes of anchovy (Engraulis encrasicolus. L. 1758) stored at ambient and refrigerated temperatures. Sevim Kose* and Mehmet Emin Erdem. Black Sea Tech. Univ.
Physicochemical changes in cazon fish (Mustelus lunulatus) subjected to multiple freeze-thaw cycles -- Jesus Aarón Salazar-Leyva*, Ofelia Rouzaud-Sández, and Josafat Marina Ezquerra-Brauer. Univ. Sonora. GRAD MS
SEAFOOD SAFETY
Seafood traceability in the U.S.: current trends and software -- Michael Thompson, Gil Sylvia and Michael T. Morrissey, OSU – GRAD MS
6:30 -- Dinner on your own.
8:00 – 12:00 Hospitality Suite – Room 310 Comfort Suites Inn
7:30 – 10:00 Registration, CRMM
7:45 – 8:30 Continental Breakfast, CRMM
8:30 – 10:10 SESSION IV VALUE-ADDED/NEW TECHNOLOGY
Chair: Ramon Pacheco-Aguilar
ACE inhibition of Pacific whiting fish sauce -- S. Tungkawachara; Y. J. Choi; and J. W. Park, OSU. GRAD
Preparation and concentration of essential fatty acids from mackerel -- Charles P. Zuta and Ben K. Simpson, McGill
Purification of a cysteine proteinase from jumbo squid (Dosidicus gigas) hepatopancreas – J.L. Cardenas* and N.F. Haard. UCDavis. GRAD
Japanese and American consumers’ consumption patterns of fish and knowledge on fatty fish – Koei Kudo, PSU, and Anna Marin. GRAD-PhD
10:10 – 10:30 Break
10:30 – 12:10 SESSION V PROCESSING/STORAGE
Chair -- Chuck Crapo
Freshness and spoilage indicators for Jumbo Squid (Dosidicus gigas) mantle meat -- R. Pacheco-Aguilar, E. Moran-Palacio, M.E. Lugo-Sánchez, R. Carrizoza, N. Calvo, CIAD
Present state of seafood processing, marketing and HACCP application in Turkey – Sevim Kose, Black Sea Tech. Univ.
Degradation and aggregation properties of fish proteins from various species --O. Esturk*, J.W. Park, OSU. GRAD-PhD
Combined effect of pH and ionic strength on gelation properties of Pacific Whiting fish proteins -- S. Thawornchinsombut* and J.W. Park, OSU. GRAD
12:10 – 1:30 Lunch
1:30 – 2:30 PROCESSING/STORAGE (Continued)
Sarcoplasmic proteins at various pH and their interaction with myofibrillar proteins -- Young S. Kim and Jae W. Park*, OSU
Improving performance and energy conservation in seafood blast freezers – Qingyue Ling*; Ed Kolbe; Greg Wheeler, OSU
Arrowtooth Flounder – a Simple Solution? -- Chuck Crapo* , UAF, Joe M. Regenstein, and Susan Goldhor
2:30 – 3:10 SESSION VI SEAFOOD SAFETY and HAACP
Co-Chairs: John Lin, Pac. Seafoods; Yi-Cheng Su, OSU; Bob Gerding, ODA
Internet HACCP training: an alternative to the traditional 3-day course – Pamela Tom*, UCDavis; Ken Gall
Histamine Issues and FDA Update -- Gregg Small, FDA Office of Seafoods
3:10 – 3:30 Break
3:30 – 4:30 SEAFOOD SAFETY and HACCP (Continued)
Marine Biotoxins -- Tim Hawryluk* and Marleen Wekell, FDA
Trends in West Coast biotoxin hazards -- Deb Cannon, ODA
Seafood Product Research Center research initiatives -- Cindy Wu, FDA, Bothell
4:30 – 5:30 PFT Business Meeting, CRMM
5:30 – 6:30 Break
6:30 – 10:00 PFT Seafood Chef’s Jamboree, SCC
10:00 – 12:00 Hospitality Suite, Room 310, Comfort Suites Inn
7:30 – 9:00 Registration, CRMM
7:45 – 8:30 Continental Breakfast, CRMM
Panelists, Imports
Deb DeVlieger, FDA Part 123 import requirements
George Long, FDA FDA border procedures
Panelists, Exports
Liz Best, Alaska General Seafoods Industry perspective
Barbara Pfrunder, FDA FDA-EU certification
Panelists, Both
Peggy Rochette, NFPA New trade challenges and industry response.
Pauline Baldie, UPS Freight Serv. Who ya gonna call?
Steve McQueary, Where the rubber meets the road
Brown LineTrucking
10:00 -10:20
Smoked Fish and Lysteria issues – NFI (Bob Collette or Dan Herman)
10:20-10:35 Break
10:35 – 11:55
Panel: Building partnerships among industry, agencies, and academics to increae the value of HACCP – Chair Bob Gerding, ODA
Industry: Kenny Lum and Joe Frazier, NFPA; John Lin, Pacific Seafood; Jim Yonker, Ocean Beauty
Agency: Deb DeVlieger, FDA; Bob Gerding, ODA; Jim Pressley, WSDA; Lyle Reid, CFIA; Chris Rezendez, FDA
Academics: Michael Morrissey, Yi-Cheng Su, OSU;
11:55 - 12:00 Adjourn
12:00 – 1:00 Lunch on your own
1:00 – 5:00 Optional Tours