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The 13th Surimi School Asia is scheduled to be offered in Bangkok in October 2020. Stay tuned.  Any suggestions or ideas are appreciated. If you need an immediate service for yourself or your employee, a specially designed mini surimi school can be offered at your preferred location. For details, contact Prof. Park.

 

The 12th
SURIMI SCHOOL ASIA

(BANGKOK)

Sustainable Fisheries for Surimi Seafood

SurimiSchoolAsia

Wed-Friday, 31 October – 2 November 2018

was successfully completed with a record breaking 140 attendees. Stay tune for the 13th Surimi School Asia in fall 2020.

Sponsors 2018:

Lucky Union Foods (LUF), Lycored, Young Nam Machinery, ManA Frozen Foods, Andaman Surimi Industries, SDBNI, Future Seafood Asia/Future Seafood Thailand, Takasago International, Flottweg, Givaudan, MULTIVAC, Bouwhuis-Enthoven, Pacific Blending, AJINOMOTO CO, Chr. Hansen, IGRECA/ATLANTIKA, Pacific Surimi

 (LISTED AS CONFIRMED)

 

 

 

AVANI ATRIUM BANGKOK HOTEL

1880 New Petchburi Road Bang Kapi, Phetchaburi Bangkok 10310, Thailand

 

Room reservation can be made now:

Room Reservation for Surimi School Asia

This room reservation link should be available now. If you are not able to retrieve a form from this Dropbox.com, please contact Dr. Park immediately.

 

(Early Bird Room Reservation has been blocked till Monday September 30, 2018)

GROUP PHOTOS:

1996, 1998, 2000, 2002, 2004, 2006, 2008, 2010, 2012, 2014, 2016, 2018

 

Course Descriptions:

This 3 days course is designed for practicing surimi technician/technologists (QC/ R&D), operators, and marketers who wish to develop a pragmatic knowledge of surimi technology and its utilization in food product development. This course will review the chemistry, microbiology, rheology of surimi and the functional applicability of surimi additives like cryoprotectants, enzyme inhibitors, binders, fillers, colorings, and flavorings. In addition to the lecture program, there will be hands-on practice and experiments.  This program should be of particular value to surimi technicians, technologists, production leader, and engineers, who are operating and developing the processes for surimi and surimi seafood. A certification will be provided for attendees.  

 

Registration & Enrollment:  Hurry up for registration not to miss the once-in-2-year opportunity!

Enrollment is limited to 100.  For registration, contact Dr. Jae Park at surimiman1@yahoo.com with your name, company name, address, and e-mail. He will direct you to appropriate registration agencies.

 

Registration fee:  1) Thai: US$600; 2) Non-Thai: US$650 (Early registration rate (good through Wed 31 August) has been extended to Friday 14 September). We have kept the same rate since 2014. Effectively on 1st September, a new rate will be 1) Thai: $700; 2) Non-Thai: $750! Don’t miss the early registration discount!

 

The registration fee includes:

1) Textbook [Surimi and Surimi Seafood 3rd edition (2014) by Jae Park, published by CRC Press and sold at US$242.95]

2) Program booklet

3) Other souvenirs, three lunches, one dinner, and five coffee breaks.  Breakfast is included for those who stay at the Avani Atrium Hotel Bangkok. All registrants are responsible for their own VAT for their own government.

Refund Policy: Any cancelation would be fully credited for the next Surimi School Asia.  However, in the case of cash refund only when a request is made before 1st of October, a service fee of $200 will be deducted from the payment.
 

Accommodations:

Seventy (70) rooms have been blocked at Avani Atrium Hotel Bangkok for the Surimi School at special rate.   Early bird room reservation rate will be expired on 30 September 2018.

Please use this HOTEL Room Reservation Form to book your room at Avani Atrium Hotel.  Free Wi-Fi is provided.

Transportation from the Suvarnabhumi Airport (BKK) to the hotel:

Two methods are convenient for you.  One is to use a local taxi (which pays by a meter). The other is a limousine service provided by the hotel.  You can contact the hotel directly as shown in the Hotel Room Reservation Form.

 

******************************************

Sustainable Fisheries for Surimi Seafood

Speaker’s Backgrounds

All presentations covered in the textbook (Park, 2014) will not be included in the program booklet.

 

 

DAY ONE - Wednesday, 31 October 2018

 

07:30 - 09:00                Registration

 

09:00 - 09:10                Opening Remark

Mr. Anucha Technitisawad, CEO, Andaman Surimi Industries, Bangkok, Thailand

                                   

09:10 - 09:20                Welcome and Introduction

Dr. Jae Park, Surimi School Founder/Director

 

09:20 – 09:50                1 Sustainable Fisheries Development in SE Asia

                                         Dr. Kom Silapajarn, Secretary-General, SEAFDEC, Thailand

 

09:50 – 10:45                2 Global Market Update (Chapter 2)

Resources, Supply, Global Market of Surimi and Surimi Seafood 

2a. (10 min) Thailand (Surimi) - Mr. Anucha Techanitisawad, Andaman Surimi Industries (Thailand)

2b. (15 min) Thailand (Surimi Seafood) & Surrounding Countries – Dr. Cheongil Ji, Lucky Union Foods (Thailand)

2c. (15 min) Surimi and Surimi Seafood in Malaysia & Indonesia – Ms. Michelle Wong, QL Foods (Malaysia)

2d. (15 min) USA: Surimi Production – Mr. Jostein Rortveit, American Seafood Asia (Japan)

 

10:45 – 11:05                Coffee/Tea Break

 

11:05 – 11:25                2e. (20 min) Japan: Surimi Production & Surimi Seafood Market and Trends – Mr. Jiro Yokota, Maruha Nichiro (Japan)

 

11:25 – 12:05                2f. (40min) Global Market Summary - Dr. Pascal Guenneugues, Future Seafood Group

                                        

12:05 - 12:20                3 Commodity Update

Mr. Cameron Wells, Pacific Blending, Coquitlam, BC, Canada

 

12:20 - 13: 10               Lunch (International Buffet)

                                                                                

13:10 - 13:20                 Group Photo (Front entrance of the hotel)

 

13:20 - 14:20                4 Manufacturing of Surimi from Tropical Fish (Chapter 3)

(Dr. Jae Park, Oregon State University, USA)

 

14:20 – 15:00                5 Advances in Tropical Fish Surimi Technology

(Dr. Pascal Guenneugues, Surimi Tech, Vietnam) – a proposals to better operate your surimi factory to improve product quality,

yield and productivity while reducing water and energy consumption."

 

15:00 - 15:30                Coffee/Tea Break and

Products Cutting and Tasting – Foyer outside the lecture room

Featuring New and Premium Surimi Seafood Products

Surimi Taraba, Fish Maruten, Surimi Scallop, Fish Sausage, Datemaki, and Surimi Salad

Vote for your top three favorites!

 

15:30 – 16:15                6 Chemistry of Fish Proteins (Chapter 4)

(Dr. Jirawat Yongsawatdigul, Suranaree University of Technology, Thailand)

 

16:15 – 17:00                7 Simplified Recovery of Food Grade Soluble Protein from Surimi Wash Water 

(Dr. Tyre Lanier, NC State University, USA)

 

17:00 – 17:20                8 Japan’s Kamaboko New Products Competition (The 70th ZENKAMA Product Competition 2018)

(Dr. Emiko Okazaki, Tokyo University of Marine Science and Technology)

 

17:20 – 20:30                  Network Development: Welcome/Social Hours hosted by OSU Surimi School and Sponsors.

 

17:20 – 18:30: Sponsor’s Presentations: Sponsors who cover their technical presentations during regular class will

have 2-3 min and others will have a 5 min presentation

covering their Technology, Products, and Services.

 

17:15 – 18:30

Sponsors

17:15– 18:30

Sponsors

2-3

Lucky Union Food

5

Flottweg

2-3

Lycored

5

Givaudan

5

Young Nam Machinery

2-3

Multivac

5

ManA Frozen Foods

5

Bouwhuis Enthoven

2-3

Andaman Surimi Industries

2-3

Pacific Blending

5

SDBNI

2-3

Ajinomoto

2-3

Future Seafood Asia/Thai

5

Chr. Hansen

2-3

Takasago Internation

5

IGREDA (2.5 m)/ ATLANTIKA (2.5 m)

 

 

5

Pacific Surimi


18:30 – 20:30: Drinks and Dinner (International Buffet) will be provided.

Sponsors (upon request to Dr. Park before Oct 12) can have a display table (8:00a, Oct 31 – 12:00p, Nov 2)

to make a direct contact to attendees. Sponsors, using samples and brochures, demonstrate their business superiority.

 

DAY TWO – Thursday, 1 November 2018

 

09::00 – 09:50              9 Microbiology, Sanitation, and Pasteurization (Chapters15, 16)

(Dr. Sureerat Phuvasate, Betagro, Thailand)

 

09:50 – 10:40                10 Accurate Gel Analysis for Better Quality Control (Chapters 8 & 17)

10a (Dr. Samanan Poowakanjana, Masirah Golden Waves (Oman)

10b (Dr. Jae Park, OSU Surimi School, USA)

 

10:40 – 11:00                Coffee/Tea Break

 

11:00 – 11:45                11 Adding Values to Surimi Seafood with Flavor Ideas

(Dr. Wei Qin, Asia Leader, Consumer Insights and Market Research, Takasago International, Singapore; Ms. Pooh Kanya, Marketing Head, Takasago Thailand)

 

11:45 - 12:25                12 Adding Values to Surimi Seafood with Stable Colors from Plant Sources

(Mr. Eran Shani, APAC Sales GM, Lycored)

 

12:25 - 13:25                Lunch (International Buffet)

 

13:30 – 13:55                13 Kokumi Technology for Kanikama (Crabstick)

(Mr. Akihiro Tsujimura, Ajinomoto, Japan)

 

13:55 - 14:30                 14 Sensory Evaluation for Surimi Seafood Manufacturing (Chapter 21)

(Dr. Siriporn PipatsattayanuwongInnoFresh, Thailand)

 

14:30 - 15:05                15 Attractive Packaging Idea and Robotic Automation

                                        (Mr. Bernard Leveau, MULTIVAC/Symbaconsultant)

 

15:05 - 15:25                Coffee/Tea Break

 

Laboratory Sessions (15:25 - 17:25)
Attendees will be divided into three groups: Each group will have approximately 30 people.

 

See the program booklet to find your lab group

15:25-16:05

16:05-16:45

16:45-17:25

16. Microbiology/Sanitation with Dr. Phuvasate and Ms. Angee Hunt.

Demonstration and presentations

A

B

C

17. Gel Texture Analysis/Measurements with Dr. Yongsawatdigul, Dr. Patricio Carvajal, and Dr. Thawornchinsombut.

Gels prepared from Pacific whiting (PW) surimi with/ without dried egg white (1%) using slow cooking (water bath) and fast cooking (ohmic) will be tested.  RAPSA Video (Ohmic fast cooking unit) will be presented.

B

C

A

18. Color Lab with Ms. Elaine Lee (Lycored).

This R&D lab will offer hands-on color application. Attendees will paint color paste on the surface of white crabstick (pre-prepared).

C

A

B

 

 

17:40 -           Dinner (on your own)

 

DAY THREE - Friday, 2 November 2018

09:00 - 09:40                 19 Frozen Stability of Fried Fish Cake using Rice Bran Hydrolysate

(Dr. Supawan Thawornchinsombut, Khon Kaen University, Thailand

 

09:40 - 10:30                20 Ingredient Technology (Chapter 18)

(Dr. Jae Park, Oregon State University, USA)

 

10:30 - 10:50                Coffee/Tea Break

 

10:50 - 11:50                21 Manufacturing of Crabstick (Chapter 9)

(Dr. Jae Park, Oregon State University, USA)

 

11:50 - 12:20                Questions and Answers

Certificate Presentations

Adjourn

 

12:30 - 14:00                Lunch (International Buffet)

 

 

 

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