March 16, 2019
8:00 - 9:00 am Arrival/Breakfast & Check-in
9:00 - 9:10 am Welcome & Introductions
9:10 - 10:00 am Keynote Speaker: History and Future of the AGSTC
12:20 - 1:40 pm Session 2: Industry Panel - Best Practices (Moderator: Kevin Edwards)
3:30 - 4:30 pm Social Mixer/Cash Bar/Posters
8:00 - 9:00 am Arrival/Breakfast & Check-in
9:00 - 9:10 am Welcome & Introductions
9:10 - 10:00 am Keynote Speaker: History and Future of the AGSTC
- David Green (Professor Emeritus, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University)
- LaDon Swan (National Sea Grant College Program, Aquaculture Liason) Sea Grant Aquaculture Initiatives: Research and Extension
- Donna Lanzetta (CEO/Founder, Manna Fish Farms) State of Marine Aquaculture in the Atlantic and Gulf
- Edward Aneshansley (Engineering Manager, Pentair Aquatic Eco-Systems) Aquaculture Technologies: RAS systems
- Sara Rademaker (Owner of American Unagi) Eel Aquaculture in the Northeast
12:20 - 1:40 pm Session 2: Industry Panel - Best Practices (Moderator: Kevin Edwards)
- Matt Ranieri, Ph.D. (Technical Services Director, R&D · Food Safety · Process Control, Acme Smoked Fish) Environmental Monitoring in a Seafood Processing Facility.
- Franck Pandiani (Executive Manager, SGS Molecular) Why and when to use emerging Molecular Biology techniques to aid the industry.
- Dr. Jason Bolton (Associate Extension Professor and Food Safety Specialist, Academic Director of Innovation Engineering,University of Maine Cooperative Extension) Plant Sanitation - Latest training tools.
- Vladimir Goldstein (Chairman and Founder, Sunwell Technologies Inc.) DeepChill Ice Slurry and Helix Chilling Technology
- Robert Verge (Managing Director, Canadian Centre for Fisheries Innovation) Use of advanced processing technologies and robotics in seafood processing
- Nick De Pinto (Regional Sales Manager -HPP, JBT Corporation/Avure Technologies) Benefits of HPP for the Seafood Industry
3:30 - 4:30 pm Social Mixer/Cash Bar/Posters
Poster Session
Enhance Public Awareness on Food Safety and Nutrition of Invasive Fish Species and Promote Safe Consumption
Erin Carney (University of Maryland Extension Family and Consumer Sciences) &
Chengchu Liu (University of Maryland Extension Sea Grant Extension Program)
Securing the Future of Seafood through Industry and Education: Fish to Dish Collaborative Internship Program
Michael Ciaramella (NY Sea Grant/ Cornell Cooperative Extension) &
Stephen Frattini (Center for Aquatic Animal Research and Management (CFAARM))
Cultivating Seafood for the Future: Outreach and training by the Oregon State University Seafood Research and Education Center
Angee Hunt (Oregon State University Seafood Research and Education Center),
Christina A. Mireles DeWitt (Oregon State University Seafood Research and Education Center),
Jae W. Park (Oregon State University Seafood Research and Education Center) &
Gil Sylvia (Oregon State University Coastal Oregon Marine Experiment Station)
Utilization of submicro fish bone in Alaska pollock fillets for improved quality
Angee Hunt & Jae W. Park (Oregon State University Seafood Research and Education Center)
Keeping Farmed Oysters Cool in Supply Chain from Pool to Plate
David Love 1,2, Robert Lane 3, Lillian Kuehl 1,4, Bobbi Hudson 5, Jamie Harding 1,2, Kate Clancy 1,2, Jillian P. Fry 1,2,6, Benjamin J.K. Davis 7
1 Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD
2 Department of Environmental Health and Engineering, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD
3 Virginia Seafood Agricultural Research and Extension Center, Virginia Tech, Hampton, VA
4 Department of Biology, Western Washington University, Bellingham, WA
5 Pacific Shellfish Institute, Olympia, WA
6 Department of Health, Behavior and Society, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD
7 Department of Epidemiology, Bloomberg School of Public health, Johns Hopkins University, Baltimore, MD
Expanding the playing field: offshore aquaculture in the Gulf of Mexico
Kelly Lucas (Thad Cochran Marine Aquaculture Center, University of Southern Mississippi, Ocean Springs, MS)
eginald Blaylock (Thad Cochran Marine Aquaculture Center, University of Southern Mississippi, Ocean Springs, MS)
Donna Lanzetta (Manna Fish Farms, LLC, Hampton Bays, NY)
Michael Chambers (NH Sea Grant and School of Marine Science and Ocean Engineering, University of New Hampshire, Durham, NH)
Stephanie Ott (MS-AL Sea Grant Legal Program, University of Mississippi, University, MS)
Consumer liking of high pressure processed, sous-vide cooked sea scallops and lobster tails
Dhriti Nayyar, Sami Humaid, Jason Bolton, Denise Skonberg (School of Food and Agriculture, University of Maine, Orono, ME)
Evaluation of Black Drum (Pogonias cromis) chilling rates comparing slurry ice and flake ice.
Katheryn Parraga & Evelyn Watts (School of Nutrition and Food Sciences, Louisiana State University)
Guidance to Help the Seafood Industry Control Listeria monocytogenes in Ready-to-Eat Seafoods
Developed by the National Fisheries Institute and Seafood Products Association
Submitted by Margaret Malkoski
Full author list:
Dr. Matthew Ranieri, Acme Smoked Fish Corp
Foivos Genigiorgis, Acme Smoked Fish Corp.
Gabriel Viteri, Acme Smoked Fish Corp.
Alnoor Hirji, Canadian Fishing Company
Martin Mitchell, Certified Laboratories, Inc.
Dr. Mary Beth Gangloff, Gorton’s, Inc.
Dusty Batley, (retired) Marine Harvest USA LLC
Mike Strang, (retired) Marine Harvest USA, LLC
Odd Medhus, Marine Harvest Group
Forest Reichel, Morey’s Seafood International, LLC
Margaret Malkoski, National Fisheries Institute
Dr. Michael Ciaramella, New York Sea Grant and Cornell University
Joe Frazier, Ocean Beauty Seafood
Virginia Ng, Seafood Products Association
Ken Boyer, Seattle Fish Co.
Doug Brinsmade, Fortune Imports
Kenny Lum, Trident Seafoods Corp.
Brian Alley, Trident Seafoods Corp.
Scott Thacker, Trident Seafoods Corp
Erin Carney (University of Maryland Extension Family and Consumer Sciences) &
Chengchu Liu (University of Maryland Extension Sea Grant Extension Program)
Securing the Future of Seafood through Industry and Education: Fish to Dish Collaborative Internship Program
Michael Ciaramella (NY Sea Grant/ Cornell Cooperative Extension) &
Stephen Frattini (Center for Aquatic Animal Research and Management (CFAARM))
Cultivating Seafood for the Future: Outreach and training by the Oregon State University Seafood Research and Education Center
Angee Hunt (Oregon State University Seafood Research and Education Center),
Christina A. Mireles DeWitt (Oregon State University Seafood Research and Education Center),
Jae W. Park (Oregon State University Seafood Research and Education Center) &
Gil Sylvia (Oregon State University Coastal Oregon Marine Experiment Station)
Utilization of submicro fish bone in Alaska pollock fillets for improved quality
Angee Hunt & Jae W. Park (Oregon State University Seafood Research and Education Center)
Keeping Farmed Oysters Cool in Supply Chain from Pool to Plate
David Love 1,2, Robert Lane 3, Lillian Kuehl 1,4, Bobbi Hudson 5, Jamie Harding 1,2, Kate Clancy 1,2, Jillian P. Fry 1,2,6, Benjamin J.K. Davis 7
1 Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD
2 Department of Environmental Health and Engineering, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD
3 Virginia Seafood Agricultural Research and Extension Center, Virginia Tech, Hampton, VA
4 Department of Biology, Western Washington University, Bellingham, WA
5 Pacific Shellfish Institute, Olympia, WA
6 Department of Health, Behavior and Society, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD
7 Department of Epidemiology, Bloomberg School of Public health, Johns Hopkins University, Baltimore, MD
Expanding the playing field: offshore aquaculture in the Gulf of Mexico
Kelly Lucas (Thad Cochran Marine Aquaculture Center, University of Southern Mississippi, Ocean Springs, MS)
eginald Blaylock (Thad Cochran Marine Aquaculture Center, University of Southern Mississippi, Ocean Springs, MS)
Donna Lanzetta (Manna Fish Farms, LLC, Hampton Bays, NY)
Michael Chambers (NH Sea Grant and School of Marine Science and Ocean Engineering, University of New Hampshire, Durham, NH)
Stephanie Ott (MS-AL Sea Grant Legal Program, University of Mississippi, University, MS)
Consumer liking of high pressure processed, sous-vide cooked sea scallops and lobster tails
Dhriti Nayyar, Sami Humaid, Jason Bolton, Denise Skonberg (School of Food and Agriculture, University of Maine, Orono, ME)
Evaluation of Black Drum (Pogonias cromis) chilling rates comparing slurry ice and flake ice.
Katheryn Parraga & Evelyn Watts (School of Nutrition and Food Sciences, Louisiana State University)
Guidance to Help the Seafood Industry Control Listeria monocytogenes in Ready-to-Eat Seafoods
Developed by the National Fisheries Institute and Seafood Products Association
Submitted by Margaret Malkoski
Full author list:
Dr. Matthew Ranieri, Acme Smoked Fish Corp
Foivos Genigiorgis, Acme Smoked Fish Corp.
Gabriel Viteri, Acme Smoked Fish Corp.
Alnoor Hirji, Canadian Fishing Company
Martin Mitchell, Certified Laboratories, Inc.
Dr. Mary Beth Gangloff, Gorton’s, Inc.
Dusty Batley, (retired) Marine Harvest USA LLC
Mike Strang, (retired) Marine Harvest USA, LLC
Odd Medhus, Marine Harvest Group
Forest Reichel, Morey’s Seafood International, LLC
Margaret Malkoski, National Fisheries Institute
Dr. Michael Ciaramella, New York Sea Grant and Cornell University
Joe Frazier, Ocean Beauty Seafood
Virginia Ng, Seafood Products Association
Ken Boyer, Seattle Fish Co.
Doug Brinsmade, Fortune Imports
Kenny Lum, Trident Seafoods Corp.
Brian Alley, Trident Seafoods Corp.
Scott Thacker, Trident Seafoods Corp