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The 11th
SURIMI SCHOOL ASIA

(BANGKOK)

Adding Values to Surimi Seafood

Celebrate the 20-year Anniversary

since its establishment in 1996.

SurimiSchoolAsia

Wed-Friday, 19-21 October 2016

Sponsors 2016:

Lucky Union Foods (LUF), Bibun/Nichimo, Flottweg, Ajinomoto, MS Bio, Activ International, Andaman Surimi Industries, IGRECA, Basic American Foods, MULTIVAC, Future Seafood Thailand, Chr. Hansen, BS Manufacturing, Young Nam Machinery, ManA Frozen Foods, Proliant Biologicals

(LISTED AS ONFIRMED)

 

 

 

NEW VENUE for 2016:

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 this Dropbox.com, please contact Dr. Park immediately.

 

(Early Bird Room Reservation has been extended to Monday September 30, 2016)

GROUP PHOTOS:

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

 

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 is good through Wednesday 31 August)

            Effectively on 1st September, a new rate will be 1) Thai: $675; 2) Non-Thai: $725! 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 2016.

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.

 

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

Adding Values to Surimi Seafood

Speaker’s Backgrounds

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

 

DAY ONE - Wednesday, 19 October 2016

07:30 - 09:00                 Registration

09:00 - 09:10                 Opening Remark – Celebrating the 20-Yr Anniversary

Dr. Varin Tanasomwang (Fisheries Management Expert, Thai Dept of Fisheries)

                                   

09:10 - 09:20                 Welcome and Introduction (Dr. Jae Park, Surimi School Founder/Director)

 

09:20 – 10:55                1 Global Market Update (Chapter 2)

Resources, Supply, Global Market of Surimi and Surimi Seafood 

1a. (15 min) Thailand (Surimi) - Mr. Anucha Techanitisawad, Andaman Surimi Industries (Thailand)

1b. (20 min) Thailand (Surimi Seafood)/Surimi from other SE Asia – Dr. Cheong-il “Charles” Ji, Lucky Union Food (Thailand)

1c. (20 min) Europe: Surimi Seafood Market - Mr. Jean-Luc Beliveau, Ocean Alliance (France)

1d. (10 min) USA: Surimi Production – Mr. Tomo Iehara, UniSea/Nissui)

1e. (20 min) Japan – Mr. Jostein Rortveit, American Seafood Asia (Japan)

 

10:55 – 11:15                Coffee/Tea Break

 

11:15 – 11:45                1f. (40 min) Global Market Summary - Dr. Pascal Guenneugues, Future Seafood Group

                                        

11:45 – 11:55                DISCUSSION

 

11:55 - 12:15                 2 Commodity Update

To review the market trends of ingredients/raw materials used for the surimi and surimi seafood products.

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

 

12:15 - 13: 15                Lunch (International Buffet)

                                                                                 

13:15 - 13:25                 Group Photo (Front entrance of the hotel)

 

13:25 - 14:20                 3 Manufacturing of Surimi from Tropical Fish (Chapter 3)

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

 

14:20 – 15:15                4 Chemistry of Fish Proteins (Chapter 4)

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

 

15:15 - 15:50                 Coffee/Tea Break and

Products Cutting and Tasting – Foyer outside the lecture room

Featuring New “Value-added” Surimi Seafood Products from Japan, Europe, and Thailand (Industry leaders and Dr. Park)

Vote for your top three favorites!

 

15:50 - 16:35                 5 Adding Values to Surimi Seafood with Flavor Ideas

(Dr. Wei Qin, Asia Leader, Consumer Insights and Market Research, Takasago International (Singapore))

 

16:35 - 17:00                 6 Adding Values: Global Food/Marketing Trends 2016

(Dr. Kannapon Lopetcharat, MD, Nouveau Centric, Bangkok)

 

17:00 - 17:15                 7 Update: 2016 Japan’s Kamaboko New Products Competition (The 68th ZENKAMA Product Competition)

(Dr. Emiko Okazaki, Tokyo University of Marine Science and Technology; Dr. Jae Park, Oregon State University, USA)

 

17:15 – 20:30                Network Development: Welcome/Social Hours hosted by OSU Surimi School and Sponsors.

 

17:15 – 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 (Min)

Sponsors

17:15– 18:30 (Min)

Sponsors

2-3

Lucky Union Foods

5

Basic American Foods

2-3

Bibun/Nichimo

5

Multivac

5

Flottweg

2-3

Future Seafood Thailand

2-3

Ajinomoto

5

Chr. Hansen

5

MS Bio

5

BS Manufacturing

5

Activ International

5

Youngnam Machinery

2-3

Andaman Surimi Industries

5

ManA Frozen Foods

5

IGRECA

5

Proliant Biologicals


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

Sponsors (upon request to Dr. Park before Oct 12) will have a display table 8:00a, Oct 19 – 12:00p, Oct 21 and have direct contact to attendees. Sponsors, using samples and brochures, can demonstrate their business superiority.

 

DAY TWO – Thursday, 20 October 2016

 

09::00 – 09:50               8 Microbiology, Sanitation, and Pasteurization (Chapters15, 16)

(Dr. Sureerat Phuvasate, CP Foods, Thailand)

 

09:50 – 10:40                9 Accurate Gel Analysis for Better Quality Control (Chapters 8 & 17)

9a (Dr. Samanan Poowakanjana, Masirah Golden Waves (Oman)

9b (Dr. Jae Park, OSU Surimi School, USA)

 

10:40 – 11:00                Coffee/Tea Break

 

11:00 – 11:50                10 Good Enzymes and Bad Enzymes

10a (20 min): (Mr. Chin Kok-woi, Ajinomoto Malaysia Berhad)

10b (30 min): (Dr. Jirawat Yongsawatdigul, Suranaree University of Technology)

 

11:50 - 12:30                 11 Sensory Evaluation for Surimi Seafood Manufacturing (Chapter 21)

(Dr. Siriporn Pipatsattayanuwong, InnoFresh, Thailand)

 

12:35 - 13:35                 Lunch (International Buffet)

 

13:40 – 14:15                12 Trends and Outcome of the US Culinology Conference

This presentation covers “highlights” of two conferences by the US Research Chefs Association (http://www.culinology.org) Culinology Expo in 2015 and 2016.

                                         (Ms. Angee Hunt, OSU Surimi School, USA)

 

14:15 - 14:50                 13 Linear Program for Least Cost and Consistent Quality

(Dr. Won B. Yoon, Kangwon National University, S Korea)

 

14:50 - 15:05                 14 Machinery Update for Surimi and Surimi Seafood Industry

                                        (Mr. Fumi Hirabayashi, Bibun/Nichimo, Japan)

 

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 25-30 people.

 

See the program booklet to find your lab group

15:25-16:05

16:05-16:45

16:45-17:25

15. Microbiology/Sanitation with Dr. Phuvasate and Dr. Poowakanjana

Demonstration and presentations

A

B

C

16. Gel Analysis/Measurements (Texture and Color) with Dr. Yongsawatdigul, Dr. Thawornchinsombut, Dr. Yoon, and Ms. Hunt

Gels prepared from Pacific whiting (PW) surimi and threadfin bream (TB) surimi with dried egg white (1%) or beef plasma protein (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

17. Questions/Answers with Mr. Jean-Luc Beliveau, Dr. Cheong-il Charles Ji, Dr. Jae Park, and other experts

C

A

B

 

TB

 

 

 

 

 

PW

 

 

 

 

 

Control

Control

DEW

DEW

BPP

BPP

Control

Control

DEW

DEW

BPP

BPP

WB

OH

WB

OH

WB

OH

WB

OH

WB

OH

WB

OH

Test

Test

Test

Demo

Demo

Test

Test

Test

Demo

Demo

Demo

Demo

Test = Gels will be punched by attendees at the lab session.

Gel will also be punched in Astoria.

Demo = Gels will be punched only in Astoria and the data will be shared.  One piece (3 cm) gel will be

provided to each lab session.   A gel can be sliced in 1-2 mm thin so that attendees feel the gel texture.

All gels will be punched in Astoria and Angee will develop a slide (I page).

 

17:40 -           Dinner (on your own)

 

DAY THREE - Friday, 21 October 2016

09:00 - 09:40                 18 Manufacturing of Fish Ball and Fish Cake (Chapter 11)

(Dr. Supawan Thawornchinsombut, Khon Kaen University, Thailand

 

09:40 - 10:30                 19 Ingredient Technology (Chapter 18)

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

 

10:30 - 10:50                 Coffee/Tea Break

 

10:50 - 11:50                 20 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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