海洋食品加工技术与安全控制体系

附件：“海洋食品加工技术与安全控制体系”国际会议的背景资料和会议通知等会议背景：海洋水产品是人类21世纪最佳动物蛋白质来源。根据FAO预测，未来全球水产品的消费量还将持续增长，从现在的人均16公斤增加到2030年的19-21公斤，增长潜力巨大。目前，全世界的水产品年产量维持在1.2亿吨左右，主要来自海洋捕捞和海水养殖。海洋食品精深加工技术发展是保障人类获取健康食品的重要保障。但由于海洋环境的日益恶化，海洋中的化学及生物污染成为海洋食品的安全隐患。按照李厅长的指示，为了加强国际海洋食品加工和质量安全控制技术的交流与合作，促进世界渔业的共同发展，结合“海洋食品精深加工技术研究与产业化示范”支撑计划项目要求，提升我国海洋食品加工产业技术水平和创新能力，实现传统海洋产业的改造升级，为我国海洋水产品加工技术创新体系建设和海洋产业的可持续发展提供科技支撑，为半岛蓝色经济区建设探索增长新模式。在科技部农村司、山东省科技厅等有关部门的支持下，由国家海洋科学研究中心与中国海洋大学共同举办第一届海洋食品精深加工与质量控制技术国际会议。本会议将召集世界范围内的第一线专家和学者，围绕水产食品的质量安全控制和精深加工技术进行讨论，加强在此领域的国际合作，共同解决海产食品的质量安全控制和精深加工所面临的问题和挑战。会议定于2009年10月31日至11月2日在中国青岛召开。会议主题是“健康、安全海洋食品”。讨论形式：大会报告和分会分组讨论，分为以下四个专题：（1） 海洋食品化学和加工技术;（2）海产食品的质量安全控制;（3）海产食品贸易;(4)海产食品功能因子和健康食品开发.学术意义：1. 通过本次会议可以全方位了解全球范围内的海产品加工及质量安全控制方面的最新研究动态，为我国海产品精深加工和食品安全研究提供参考。2. 可协调世界范围内的第一线专家和学者之间的国际合作，解决我省海产品加工及出口方面的问题。3. 提升我国海产品加工和食品安全研究的国际地位，提高我省在国际同领域内的知名度和影响力。会议主办、协办、合办等合作单位的名称：主办：中国海洋大学；青岛国家海洋科学研究中心协办：中国水产学会水产品加工和综合利用分会；中国水产加工与流通协会。合作单位：山东东方海洋科技股份有限公司； 大连獐子岛渔业集团股份有限公司；浙江兴业集团有限公司 会议英文通知会议网页/Prof. JAE PARK 美国Oregon州立大学教授，并为该校鱼糜技术学院主任和创建人，在鱼糜加工领域的研究成果位居世界前列。其主要研究方向为：海洋食品肌肉蛋白的流变学和化学性质；鱼糜生产与利用中物理化学因子与蛋白特征的相关性；欧姆加热、电子束、微量DSC技术对蛋白的作用等。近期的工作主要是利用鱼糜副产物制备无臭鱼明胶，并将其应用于鱼片和贝类被膜以提高感官和保鲜效果，以及用于药物胶囊的生产等方面。具体信息见英文资料：JAE PARK Professor, OREGON STATE UNIVERSITY (OSU)Homepage: /dept/foodsci/faculty/jwp.htmDr. Jae Park, a professor of food science and technology, specializes in rheological and chemical characterization of seafood muscle proteins and their interaction with other ingredients and/or physico-chemical components from surimi production to utilization. In addition, thermal and non-thermal properties of fish proteins have been investigated using ohmic heating, radio frequency, electron beam, and micro DSC. Recently solubility of fish muscle proteins at acid- and alkali-aided methods and their gelation characteristics at various ionic strengths also became my research areas. Prof. Park founded the OSU Surimi Technology School in 1993 (Astoria, OR), in 1996 (Bangkok, Thailand) and in 1999 (Paris, France) and has successfully managed the school.EDUCATION: Ph.D. (1985), Food Science, North Carolina State University, Raleigh, North Carolina.M.S. (1982), Meat Science, The Ohio State University, Columbus, Ohio.B.S. (1980), Animal Science, Kon-Kuk University, Seoul, Korea.EMPLOYMENT:July 1, 1999 - Present: Professor, Oregon State University Seafood Lab, COMES, Department of Food Science and Technology.July 1, 1995 - June 30, 1999: Associate Professor (Tenured), Oregon State University Seafood Lab, COMES, Department of Food Science and Technology.May 1 - October 30, 1998: Visiting Scientist (Sabbatical), Tyson Seafood Group (Seattle, WA).March 1, 1992 - June 30, 1995: Assistant Professor, Oregon State University Seafood Lab, COMES (1.0 FTE Research), Dept of Food Sci and Tech.1989 - 1992: Director of Technical Services, SeaFest/JAC Creative Foods (currently owned by Louis Kemp/ConAgra Foods, Motley, MN): Reported to the President of the company. Primary objectives included the planning and execution of new product development and research, line extension, supervision of quality control and assurance, and technical assistance to marketing, sales, and operations. Specific responsibilities included the establishment of all technical services and information for all products, direction of the entire new product development and line extensions from concept to commercialization, liaison contact between all government regulatory agencies, initiation and maintenance of total quality assurance program. Additional duties included supervision and administration of the Technical Department (21 employees).1987 - 1989: Manager of Research and Development, SeaFest/JAC Creative Foods (currently owned by Louis Kemp/ConAgra Foods, Motley, MN.): Reported to the Director of Technical Services. Specific responsibilities included planning and execution of surimi research, and preparation of all new product development. Primary achievements were the establishment of the least cost formulation and development of next generation surimi seafood. 1985 - 1987: Research Associate, Department of Food Science, North Carolina State University, Raleigh, NC. Responsibilities included conducting a number of research projects (i.e. cryoprotection of frozen surimi, functionality of surimi, and the least cost formulation).RESEARCH1) Rheological and chemical characterization of fish proteins and their interaction with functional ingredients and/or physico-chemical components from surimi production to utilization including pasteurization. A number of grants and gifts from private industry (surimi, surimi seafood, and ingredients) enabled me to conduct these studies. 2) Development of advanced processing techniques (i.e., ohmic heating) has been accomplished with financial support from the Sea Grant. Ohmic heating was proven to be a new method for the better utilization of Pacific whiting surimi without enzyme inhibitors. This study has led the U.S. surimi seafood industry to use Pacific whiting surimi without the use of enzyme inhibitor which has contributed a significant saving to the industry. Recent approaches with ohmic heating are the study of heating rate effects on gelation, gelation kinetics, and pasteurization of seafood. Through an USDA grant on radio frequency, Debye resonances of polar food molecules targeted for uniform capacitive heating was investigated.3) Recovery of proteins from surimi processing by-products (seafood wastes), funded by state and federal agencies, has shown a new way to control seafood processing waste. The recent approaches to this area also cover the minimization of the solubility of myofibrillar proteins at various biochemical and