The Queen Mary ◆ Long Beach, California ◆ March 1- 4, 2020
Trading into the Future
A complete 71 page electronic version of the
Program Book may be viewed here.
Program Book may be viewed here.
** signifies a Student Competition participant
4:00 to 6:00
REGISTRATION – Mauretania Room (M Deck)
6:00 to 8:00
PFT President's Reception: Celebrating PFT Past-Presidents – Verandah Grill (Sun Deck)
8:00 to 9:00
PFT Executive Board Meeting – Mauretania Room (M Deck)
9:00 to 12:00
CARDS AND SOCIAL HOUR – Mauretania Room (M Deck)
8:00 to 11:00
REGISTRATION – adjacent to Royal Salon
8:00 to 9:00
BREAKFAST – Verandah Grill
Global Seafood Trade – Royal Salon
Christina DeWitt, Oregon State University – Moderator
9:00 to 9:10
Opening Remarks
Alexandra Oliveira – PFT President
9:10 to 9:55
Can Seafood Science Alter Prevailing Paradigms?
Douglas Marshall – Eurofins Scientific, Keynote Address
9:55 to 10:30
Challenges of Large Ports
Marcel van Dijk – The Port of LosAngeles, Invited Speaker
10:30 to 10:45
COFFEE BREAK
Seafood Safety, Quality, and Traceability – Royal Salon
Necla Demir – Moderator
10:45 to 11:00
Leveraging Molecular Genetics Tools to Modernize Seafood Traceability at Multiple Levels of the Global Supply Chain
Demian A. Willette –Loyola Marymount University
11:00 to 11:15
Multimode Spectral Fusion Using Artificial Intelligence for Mislabeling Fish Species
Ray Duran** – University of North Dakota
11:15 to 11:30
Fleet Manager Training/Outreach: USDA-NIFA Grant Funded Project to Improve Food Safety and Quality
Angee Hunt – Oregon State University
11:30 to 11:45
Estimation of Post-Harvest Losses of Fish Transported Using Ice- Chilled Carrier Boats from High Seas Pocket
Ulysses M. Montojo – National Fisheries Research and Development Institute, Philippines
11:45 to 12:00
Global Seafood Trading – An Australian Perspective
Mark Boulter – Seafood Importers Association of Australasia
12:00 to 1:00
LUNCH – Verandah Grill
Seafood Utilization and Marketing – Royal Salon
Amit Morey, Auburn University and Lin Koh, BluWrap – Moderators
1:00 to 1:35
A Culinary Engineering Approach to Reducing Waste and Increasing the Value of Local Fisheries: Reducing Discards at Sea and Promoting Full Utilization – A San Diego Seafood Collaboration
Sarah Mesnick – NOAA Fisheries, Invited Speaker
1:35 to 2:10
From “Overfished" to “Underutilized” - Now How to Get Groundfish to “Optimized”
Jana Hennig – Positively Groundfish, Invited Speaker
2:10 to 2:25
A Method for Evaluating Consumer Preferences for Farmed Oysters
Barry Nash –North Carolina Sea Grant
2:25 to 2:40
COFFEE BREAK
2:40 to 2:55
Health Benefits of Surimi Seafood
Jae Park – Oregon State University
2:55 to 3:10
Cephalopods Skin Protein and Pigments: Antioxidant activity and structure by nuclear magnetic resonance
Josafat Marina Ezquerra Brauer – University of Sonora, Mexico
3:10 to 3:25
Nucleotide Content of Alaska Pollock (Gadus chalcogrammus)
Kevin Nelson** – Oregon State University
3:25 to 3:40
Co-products from Indian Fish Processing Industry Reveals their Suitability for Production of Value Added Products
Nutan Kaushik – Amity University, India
Poster Session & Wine and Cheese – King's View Room
Jung Kwon, Oregon State University – Moderator
4:00 to 5:30
POSTER SESSION – Jung Kwon – Oregon State University, moderator
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Antiproliferative Compounds Obtained from White Shrimp (Litopenaeus vannamei) in Human Cancer Cell Lines
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Inactivating Viruses with Ultralow Temperature HPP
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Ultralow Temperature High Pressure Processing for Inactivation of Listeria monocytogenes in Frozen Ready-to-Eat Shrimp
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Production and Characterization of a Novel Beverage from Laver (Porphyra dentata) Through Fermentation with Kombucha Consortium
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Shotgun Metagenomic Reveal Compositional Structure and Metabolic Pathways of bacteria in Hongeo, a Korean Traditional Fermented Skate During Fermentation
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Anti-Inflammatory Potential of a Bioactive Fraction Isolated from Wild Shrimp (Litopenaeus stylirostris) Muscle
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Expanding Markets for Local Proteins: Training Wholesale Buyers, Developing New Products, Aggregating Demand and Scaling Up in the Pacific Northwest
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Structural Changes in Cathepsin D from Japanese Clam (Ruditapes phillipinarum) at Different Conditions of pH and Temperature
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Total Nucleotides as Nucleotide Monophosphates Method Development
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Labeling Compliance, Species Authentication and Net Weight Identification of Frozen Fish Fillets in Southern California
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Antiproliferative Compounds from White Shrimp (Litopenaeus vannamei) Induce Caspase Activation and Apoptosis in Murine Lymphoma Cells
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Use of DNA Barcoding Techniques for the Identification of Fish Species in Fish Balls
5:30 to 8:00
DINNER ON YOUR OWN
8:00 to 12:00
CARDS AND SOCIAL HOUR - Mauretania Room
8:00 to 11:00
REGISTRATION – adjacent to Royal Salon
8:00 to 9:00
BREAKFAST – Verandah Grill
Analytical Testing of Seafood – Royal Salon
Angee Hunt, Oregon State University – Moderator
9:00 to 9:45
The National Seafood Inspection Laboratory: Status and Future
Jon Bell – NOAA National Seafood Inspection Laboratory, Keynote Speaker
9:45 to 10:20
Chemical Contaminant Screening to Ensure the Safety of Seafood Products
Haejung An – U.S. Food and Drug Administration, Invited Speaker
10:20 to 10:35
COFFEE BREAK
PFT President's Session – Royal Salon
Josafat Marina Ezquerra Brauer, University of Sonora, Mexico – Moderator
10:35 to 11:05
Building a Technological Future for the Seafood Industry
Amit Morey – Auburn University
11:05 to 11:35
Marine-derived Bioactive Molecules and Functional Food Material
Jung Kwon – Oregon State University
11:35 to 12:05
Seafood Substitution and Mislabeling
Rosalee Hellberg – Chapman University
12:05 to 1:05
LUNCH – Verandah Grill
Industry Perspectives – Royal Salon
Virginia Ng, Seafood Products Association – Moderator
1:05 to 1:40
Title pending
Roxanne Nanninga – Thai Union North America, Invited Speaker
1:40 to 2:15
What is Sustainable Seafood? – Exploring Certification and Beyond
Susan Marks and John Burrows – Alaska Seafood Marketing Institute, Invited
Speakers
2:15 to 2:50
Combating Food Fraud and Food Defense: A Global Business Initiative
Sirilak Suwanrangsi – Thai Union Group, Invited Speaker
2:50 to 3:05
COFFEE BREAK
Seafood Safety and Processing – Royal Salon
Jae Park, Oregon State University – Moderator
3:05 to 3:40
21st Century Tuna Processing
John De Beer – Chicken of the Sea Intl., Invited Speaker
3:40 to 4:15
Salmonella in Raw Fish Fillets – Why do We Not Consider it a Food Safety Hazard?
Clare Winkel – Integrity Compliance Solutions, Invited Speaker
4:15 to 5:00
PFT GENERAL BUSINESS MEETING - Mauretania Room
6:00 to 7:00
Cocktails- Royal Salon
7:00 to 9:30
PFT BANQUET & STUDENT AWARDS – Royal Salon
9:30 to 12:00
CARDS AND SOCIAL HOUR - Mauretania Room
8:00 to 9:30
REGISTRATION – adjacent to Royal Salon
8:00 to 8:30
CONTINENTAL BREAKFAST – the King's View
Seafood Compliance and Commodity Acquisitions – Royal Salon
Laurice Churchill, NOAA – Moderator
8:30 to 9:15
Trends in Seafood Compliance and Certification
Steve Wilson – U.S. Department of Commerce, NOAA, Keynote Address
9:15 to 9:50
Commodity Procurement Program Overview
Hilary Cole – U.S. Department of Agriculture), Invited Speaker
9:50 to 10:00
COFFEE BREAK
Regulatory Updates and Panel Discussion – Royal Salon
Bruce Odegaard, Seafood Products Association – Moderator
10:00 to 10:30
FDA Seafood Importation Updates
Dan Solis – U.S. Food and Drug Administration
10:30 to 11:00
Country of Origin Labeling (COOL) Overview and Updates
Trevor Findley – U.S. Department of Agriculture
11:00 to 11:30
National Bioengineered Food Disclosure Standard
Trevor Findley – U.S. Department of Agriculture
11:30 to 12:00
PANEL DISCUSSION – with FDA, USDA, and NOAA
12:00
Closing Remarks, Passing of the Gavel, and Adjourn