The 8th
SURIMI SCHOOL
November 24 - 26 (Wed – Fri), 2010
92 Soi
Saengcham, Rama 9 Road, Huay Kwang,
66-2-641-4777
(Tel); 66-2-641-4884 (Fax)
The program
development meeting for the 8th Surimi School Asia was held
with the attendance of 17 regional leaders from Thailand, India, Malaysia,
South Korea, and Singapore at Monday, February 1, 2010. A
group photo was taken with the attendees after the meeting.
GROUP
PICTURE including
2008
The
following information is an example program offered in 2008. A new program for 2010 will be developed soon
based on the recommendations made by the regional leaders on February 1, 2010.
Sponsors
2008:
ACTIV INT’L, ALFA
Sponsors
2006: ACTIV International, ANDAMAN SURIMI, ALFA LAVAL, ATLANTIKA, FLOTTWEG,
ROQUETTE, MS BIO, SCIENTIFIC PROMOTION/BROOKFIELD ENG, SD BNI, STABLE MICRO
SYSTEMS
Sponsors 2004: ACTIV INT'L, ALFA LAVAL, ANDAMAN SURIMI, BFC FOOD
CO, FIRMENICH, FLOTTWEG, INT'L SEAFOOD CONSULTING, ROQUETTE, SOLAE COMPANY,
YOUNGNAM MACHINERY
Sponsors 2002: ACTIV INT'L, ALFA
Sponsors 2000: ACTIV INT’L, ADVANCED
PROTEIN TECHNOLOGY, ARLA FOODS INGREDIENTS, CENTRAL SOYA, ROQUETTE, SURIMI
SPECIALTIES.
Sponsors 1998: ACTIV INT’L,
ALFA
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 lecture program, there will
be hands-on practice and experiments (in two groups by English and Thai).
This program should be of particular value to surimi technicians,
technologists, and engineers, who are operating and developing the processes
for surimi and surimi seafood. A certification will be provided for
attendees. Translation (English to Thai and Thai to English) will be
instantly provided using a headphone.
Tuition: Early
Registration has ended. We still
have a few more seats. Hurry up not to miss the once-in-2-years
opportunity!
Tuition is 16,000 Baht for Thai and 17,000 Baht for non-Thai.
For multiple registrations from the same company, the following rate is
applied:
1) Thai:
1st person (16,000 Bht), 2nd person (15,000 Bht), 3rd person (14,000 Bht)
2) Non-Thai:
1st person (17,000 Bht), 2nd person (16,000 Bht), 3rd person (15,000 Bht)
All will receive a textbook (Surimi
and Surimi Seafood, Second Ed
(2005) by Jae Park, published by CRC Press sold at US$160) and other souvenirs. Three lunches, one
dinner, and five
coffee breaks
are also included. Breakfast is included
for those who stay at the Radisson Hotel Bangkok.
Registration & Enrollment:
Enrollment is limited to
70. For registration questions, contact Dr. Jae Park at
1) Thai: Contact Ms. Nantawan Boonyarataphan, IQM,
144/271, Moo1, Sukaprachasan 2 Road, Pakkret, Montaburi, 11120,
2) Foreigners: Make a direct contact to Dr. Park at surimiman1@yahoo.com.
Registration Form: (E-mail the following information to
Dr. Park for your pre-registration)
The 7th
Name:
Company:
Address:
E-mail:
Accommodations:
Seventy (70) rooms have been blocked at
Radisson Hotel Bangkok for the
Please use this HOTEL
Room Reservation Form to book your room at Radisson Hotel Bangkok.
The Program Development Meeting
was held in
DAY ONE
09:00 - 09:50 Registration
09:50 - 10:00 Opening Ceremony:
Remarks by Dr. Jirawan Yamprayoon,
10:00 - 10:10
Course Work Ouuutliine (Dr. Jae Park,
10:10 - 11:30 Panel discussion:
Surimi - Resource, Supply, Global Market, and Future of Surimi Seafood.
Ideas to survive
in the challenging era with a short supply of surimi will be discussed by
leading experts.
(Dr. Pascal Guenneuges, Int'l Seafood Consulting;
Mr. Chris McReynolds, Aker BioMarine; Mr. Anucha Techanitisawad, Andaman Surimi
Industries, Mr.
11:30 - 12:50 Products Cutting
and Tasting
Featuring
Surimi Seafood Products from
12:50 - 14:00 Lunch
14:00 – 14:20 Group
Picture
14:20 - 15:10 Manufacturing
of Surimi
(Dr. Jae Park,
15:10 - 16:00 Chemistry
of Fish Proteins and Their Gelation
(Dr. Jirawat
Yongsawatdigul, Suranaree
16:00 - 16:20
Coffee Break
16:20 - 17:20 Microbiology, Sanitation, and Pasteurization
(Dr. Yi-cheng
Su,
17:20 - 17:45 Research
Update – Functional Fish Protein Isolate
(Dr. Jae Park,
Welcome/Social Hours (18:00 - 21:00) hosted by
Sponsors
will give 5-10 min Technical Presentations:
(5-10 min) Flavors and Colors – Atlantika
(5-10 min) Centrifuge for Surimi Processing
- Flottweg
(5-10 min) TA XT Plus Texture Analyzer - Stable Micro Systems
(5-10 min) Update
on Alfa Laval’s Decanter in the Global Market – Dr. Jette Kristensen, Alfa Laval
(5-10 min) Flavors
and other Food Ingredients - MS BIO
(5-10 min) Seafood
Flavors and Colors – Activ
International
(5-10 min) Phosphates
and Other Food Ingredients – Dr. Won-Suk Kim, SD BNI
Sponsors
to give 3-5
min presentation of the product, service, and technology:
(5 min) Flavor: Benefits to Surimi Seafood
Industry – Dr. Won Yoon and Ms. Veronique Dubosc, Firmenich
(5
min) Turning Nature to Advantage – Mr. Norikazu Uchida, Roquette
Sponsors
will have a display table during the social hours and have direct contacts to attendees. Sponsors, using
samples and brochures, will demonstrate their technical and business superiority.
DAY TWO
09:00 - 9:45 Surimi Quality Measurement
for Better Quality Control
(Dr. Jae Park,
09:45 - 10:20
Color System for Surimi
Seafood
(Mr. So
Kee Kok, Activ International,
10:20 - 11:00
Flavors for Surimi Seafood
(Ms. Veronique Dubosc,
11:00 – 11:20 Coffee
Break
11:20 - 11:55
Warm Water Species for Their Biochemical Properties and Gelation
(Dr. Jirawat Yongsawatdigul,
11:55 - 12:30 New Ingredients for Improved Affordability, Sustainability,
Pleasure, and Nutrition.
(Mr. Norikazu Uchida, Roquette
12:30 - 13:00
Least
Cost Blending for Textural Properties of Surimi-based Products
(Dr. Won Yoon,
13:00 - 14:00
Lunch
14:00
- 14:40 Novel applications of fish protein isolates including low
sodium gel and hydrolysates from FPI
(Dr. Thawonchinsombut,
14:30 - 15:00
Manufacturing of Fish Ball
(Mr.
Norman Kok, SE
15:-00 -15:30 Surimi
Seafood Category – Outside the Box
(Mr. Jean-Luc
Beliveau,
15:30 - 15:50 Coffee Break
Laboratory Sessions (15:50 - 17:35)
Attendees will be
divided into three groups (one group of Thai-speaking and two groups of
English-speaking). Translation will be provided to Thai-speaking group. Extensive discussion will be
conducted during this lab demo session.
- Gel Analysis: Texture and
Color (Dr. Jirawat, Dr. Yoon, Dr. Supawan)
- Gels from Threadfiin Bream, Lizard
Fish, Freshwater Fish
- Texture Analysis using Texture Analyzer
- Color (Tristimulus filtered colorimeter)
- Microbiology/Sanitation
Lab (Dr.
Su, Mr. Norman Kok)
- Demonstration and Discussion
- Every attendee will belong to one of three groups: Group A (Thai -
English Translation), Group B (English Speaking), Group C (English
Speaking). Each group will have approximately 20-25 people.
|
|
15:50 - 16:35 |
16:35 - 17:20 |
17:20 - 18:05 |
|
Microbiology/Sanitation
- Dr. Yi-cheng Su/Mr. Norman Kok |
A |
B |
C |
|
Gel
Analysis/Measurement (Texture/Color)
- Dr. Yongsawatdigul, Dr. Thawornchinsombut, Dr. Yoon |
B |
C |
A |
|
Questions and Answers (Mr. Jean-Luc Beliveau, Mr. So
Kee Kok, Dr. Pascal Guenneuges, Dr. Jae Park) |
C |
A |
B |
DAY THREE
09:00 - 09:50 Ingredient
Technology
(Dr. Jae Park,
09:50 - 10:30 Sensory
Evaluation – a Tool in Product Development
(Dr. Siriporn
Pipatsatayanuwong)
10:30 -
10:50 Coffee Break
10:50 - 11:50 Surimi Seafood: Manufacturing, Market, and Products
(Dr. Jae Park,
11:50 - 12:20 Questions
and Answers/ Certificate Presentations
12:30 – 14:00 Lunch
y