Jae
Park Surimi School
Presents
The 15th Surimi School Asia
Mon-Wed, Oct 27–29, 2025
Jubilee
Prestige Hotel Ratchadapisek
204 Ratchadapisek Road, Huay
Khwang, Huay Khwang, Huai Khwang, Thailand, 10310
(New Name for the Same Hotel)
****************************
Our registration desk is re-opened as we can move SSA to a bigger room.
We can take a few more people. Contact
us at:
Prof. Park at surimiman1@yahoo.com
Dr. Samanan
at sanderous74@gamil.com
With the 32nd Groundfish Forum (Oct 21-23)
in Tokyo and China Seafood Show Qingdao (Oct 29-31), the 15th Surimi School
Asia (Bangkok) is set on Oct 27-29, 2025.
The program development meeting in Bangkok was held,
on 27 March, with 19 local and regional leaders representing Thailand, Vietnam,
Malaysia, India, Singapore, and China.
Feel free to
send your ideas of
interesting topics to
Prof. Jae Park or Dr. Samanan Poowakanajana (Program
Director, Prof. Park’s Successor)
A room
reservation link is available with the special rate for Deluxe Single at
2,300THB.
Since its establishment in 1993, the
program founder Prof. Jae Park has offered the surimi school over 70 times
globally. With his retirement from OSU in Dec 2020, his entire programs have
been consolidated into Surimi
School Asia, Surimi School
Europe, and Surimi School
USA under the Jae Park Surimi School. He has designated Dr. Samanan Poowakanjana
(CEO, Korat Cold Storage), who is his former doctoral student, as his program successor.
Prof. Park will work with him in the next few years, and Dr. Samanan will take
over the programs gradually.
_____________________________________________________________________________________________
The 15th Surimi School Asia (Bangkok)
27 - 29 October (Mon-Wed), 2025
Sponsors 2025
CV.
SINAR MUTIARA ABADI, Russian
Fishery Co., Guangdong Kelong, Youngnam Machinery, Andaman
Surimi Industries, K-Pack, Samjin Food (Samjin Amook), Nichimo/Bibun, Anjoy Foods, Ajinomoto, Xiamen
Jinrunda Machinery, Avebe, Lycored, Yanagiya
Machinery, Man A Frozen Food, Surimi Tech, Flottweg, Pacific Blends, Savoures, SeoDo, Yashaswi
Surimi, IGRECA
(To be added more as confirmed)
Contact Prof. Park
to be a sponsor.
Surimi School Sponsorship is used:
1) To Fund Various Surimi Research
Projects:
2) To Cover Travel Expenses for Academic
Speakers
Publications Funded by Jae
Park Surimi School
Jae Park
Surimi School truly appreciates all sponsors as all the research were ashaconducted
using sponsorship.
____________________________________________________________________
GROUP PHOTOS:
1996, 1998,
2000, 2002, 2004, 2006, 2008, 2010, 2012, 2014, 2016, 2018, 2023
Course Descriptions:
This
3-day 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 particularly of value to surimi technicians, technologists,
production leader, and engineers, who are operating and developing the
processes for surimi and surimi seafood. A certificate will be provided for attendees who pass the exam.
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 and/or Dr. Samanan Poowakanjana at sanderous74@gmail.com
with your name, company name, address, and e-mail.
Registration fee:
Attending
3-day Program
Thai: US$650; 2) non-Thai: US$700 (Early
registration rate (good through Fri 29 August). Effectively on 30 August, a
new rate will be 1) Thai: $750; 2)
non-Thai: $800! Don’t miss the early registration discount!
To start your registration, please contact Prof. Park or Dr. Samanan.
The registration fee includes:
1) Program booklet
2) Surimi School pen, three lunches, one dinner, and five
coffee breaks. Breakfast is included for guests at the hotel. All
registrants are responsible for their own VAT for their own government.
3) If you wish to buy Prof. Park’s
Surimi and Surimi Seafood (2014), buy it directly from the following website: https://www.routledge.com/Surimi-and-Surimi-Seafood/Park/p/book/9781439898574
4) Please note that Prof. Park is
working on a new book (Jae Park Surimi School), which will be more
industry-friendly with placing application/technology ahead of science. This new book is likely to be available by
the end of 2025 or early 2026 through Amazon.
Attending
Day 1 Program (27 Oct) only
1) Thai: US$350; 2) non-Thai: US$400 (Early
registration rate (good through Fri 29 August). Effectively
on 30 August, a new rate will be 1) Thai: $400; 2) non-Thai: $450! Don’t miss the early
registration discount! To start your registration, please contact
Prof. Park or Dr.
Samanan.
The registration fee includes:
1) Program booklet for Day 1
3) Surimi School pen, one lunch,
one dinner, and two coffee breaks. Breakfast is included for guests at the hotel. 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 a cash refund only when a request is made before 27 September, a service fee of $200 (including
a wire fee) will be deducted from the payment and the remaining balance can be
wired back. For a full refund credit, it can be saved for the Surimi School
Europe or the next Surimi School Asia.
Accommodation:
Forty
(40) rooms have been blocked at SWISSOTEL Bangkok
Ratchada for the Surimi School at special rates (below).
Early bird room reservation rate will be expired on 1 October 2025.
|
Room Category |
Room Rate
(Single) |
Room Rate (Double) |
|
Deluxe Room |
THB 2,300 net |
THB 2,600 net |
|
Premier Room |
THB 2,800 net |
THB 3,100 net |
|
Advantage Room |
THB 3,200 net |
THB 3,500 net |
|
Executive Room |
THB 4,700 net |
THB 5,000 net |
Through
the contract with SWISSOTEL, the following information was provided:
ACCOMMODATION RATE IS INCLUSIVE
OF FOLLOWINGS:
·
Rates are quoted in Thai Baht (THB) based on per room per night.
·
Rates are included: breakfast (s), internet
in the guest room.
· Rates are inclusive of 10% service
charge and 7% of the prevailing taxes.
·
Any increase
to the original room block
will be based on rate, room type and space availability. (Not guaranteed bed
type)
REMARKS:
·
A THB 1,500 net charge is applicable for a third adult or rollaway bed (adult or child), with a
maximum of one rollaway per room.
·
Extra breakfast
for children under 12 staying with their parents using existing bedding is
charged at THB 690 net per person.
Children under 4 stay free in their parents' room using
the existing bedding.
· Hotel policy dictates
no more than three (3) adults per room.
·
Bed type is subject
to availability.
·
CHECK IN AND CHECK OUT TIMES:
· Check in time: 14:00 hrs., Check out time is 12:00 hrs.
· Guests arriving before 14:00 hrs. can store their luggage with our concierge until a room becomes available.
· For early arrivals, we suggest that rooms are reserved for the day prior to arrival.
- Early check in before 8:00 hrs. the full daily rate will apply
- Early check in after 8:00 hrs. the half daily rate will apply
· A 50% charge of the group daily rate will apply for any late check out (up to 18:00 hrs.).
· After 18:00 hrs. the full daily rate will apply. Late check out is based on availability.
· The early check in and late check out is subject to availability.
Room Reservation Link at the venue hotel (SWISSOTEL Bangkok
Ratchada, New Name: JUBILEE
PRESTIGE HOTEL)
Click
this link (New Link - Revised as of 18 September)
Transportation
from the Suvarnabhumi Airport (BKK) to the hotel is included in the Room Reservation Link above.
Two methods are convenient for
you.
1)
Taxi
(which pays by a meter).
2)
Limo - The hotel can arrange
airport transportation for arriving and departing guests.
The charges are as follows:
Toyota Camry
THB 1,700
net per car per way
Benz
E-Class THB 2,800 net per car
per way
Toyota Van Commuter THB 2,300 net per van per way
The above prices are quoted per vehicle, per way and are inclusive of prevailing taxes and service charge. Prices are
non-commissionable.
CONTACT for Reservation: kanokwan.phratan@swissotel.com.
__________________________________
DAY ONE (Surimi Forum)
–
Monday,
27 October
2025
07:15 -
08:50 Registration (Dr. Supawang Supattra, Dr. Panchaporn Promchote, Dr.
Hathaigan Kokkaew)
Salon A, The 2nd floor of Swissotel
08:40 - 08:50 Opening Remark
Mr. Anucha Technitisawad (President, Thai Frozen Foods
Association; CEO, Andaman Surimi Industries)
08:50 - 09:00 Welcome and Introduction
Dr. Jae Park, Founder/Director, Jae Park Surimi School
Dr. Samanan Poowakanjana, Program Director, Jae Park Surimi School; MD,
Korat Cold Storage
09:00 – 09:30 1. Keynote – Genuine Alaska Pollock Producers (GAPP) and Beyond
Dr. Craig Morris, CEO, GAPP
09:30 – 10:30 2 Global Surimi Production & Market Update &
Outlook
Resources, Supply, Global Market of Surimi and Surimi
Seafood
2a. (10 min) Thailand (Surimi) - Mr. Anucha Technitisawad (CEO, Andaman Surimi
Industries)
2b. (15 min) Thailand (Surimi Seafood) & Surrounding Countries – Dr. Samanan Poowakanjana
2c. (15 min) USA:
Alaska Pollock Surimi
Production & US Surimi Seafood – Dr. Craig Morris (CEO,
Genuine Alaska Pollock Processors)
2d. (10 min) USA: Pacific Whiting Surimi
Production – Mr. Jacob Christensen (Sales Manager, Arctic Storm Management)
10:30 – 10:50 Coffee/Tea Break
10:50 – 12:10 2e. (15 min) Russia: Alaska Pollock Surimi
Production – Mr. Oleg Moskvin (Sales Director, Russian Fishery Co)
2f. (10 min) India: Surimi Production and
Export – Mr. Dipak Chaudhari (MD, Nishindo Foods, India)
2g. (20 min) S Korea: Market Trends (Dr. Cheong-il Ji)
2h. (15 min) China: Surimi Production and Market (Mr. Joe Zhou,
Director, Surimi Tech-HK)
2i.
(20 min) Japan: Surimi Production & Surimi
Seafood Market and Trends – Mr. Yoshihito Nishino (Surimi manager,
Nissui)
12:10 – 12:50 2j. (40min) Global Market Summary - Dr. Pascal Guenneugues, CEO, Future Seafood
Group
12:50 - 13:40 Lunch (International Buffet)
13:40 - 13:50 Group Photo (Front entrance of the
hotel). Be Punctual
13:50 – 14:15 3. Commodity Update
Mr. Cameron Wells, VP, Pacific Blending, Coquitlam, BC, Canada
14:15 - 15:00 4. Manufacturing Surimi from Pollock and Tropical Fish
Dr. Jae Park, Jae Park
Surimi School, USA
15:00 – 15:30 5. Show and Tell – Shelf Stable Crabsticks
Sold in Japan and China
5a. Prof. Emiko Okazaki,
Tokyo University of Marine Sci and Tech
5b. Prof. Tao Yin, Huazhong
Ag University, Wuhan, China
15:30
- 16:00 Coffee/Tea
Break and
Products Cutting and Tasting
by Mr. Seong Woo Jeong (Samjin Ahmook, S Korea)
16:00 – 16:30 6. Characteristics of Silver Carp Surimi and Its Utilization
Mr. Niu Yong Wei (Hubei Anlun Foods, China)
Mr. Joe Zhou (Director, Surimi Tech HK)
16:30 – 17:00 7. Gelation
Properties of Silver Carp Surimi as Affected by Comminution Time and Habitat
Temperature
Dr. Tao Yin, Asso. Professor,
Huazhong Ag University, Wuhan, China
17:00 - 17:30 8. Washing efficiency in surimi making using
ultrasound.
Dr.
Jirawat Yongsawatdigul, Professor, Suranaree University of Technology, Thailand
17:30
– 20:30 Network
Development: Welcome/Social Hours hosted by OSU
Surimi School and Sponsors.
17:30
– 18:40:
Sponsor’s Parade:
Sponsors who cover their technical/market presentations during
regular class will have 2-3 min and others will have a 5 min-promotional
presentation covering their Technology, Products, and Services. Drinks
are available.
|
17:30 – 18:33 |
Sponsors |
18:33 – 19:02 |
Sponsors |
|
5 |
CV Sinar Mutiara Abadi |
5 |
Avebe |
|
3 |
Russian Fishery Company |
3 |
Lycored |
|
5 |
Guangdong Kelong |
5 |
Yanagiya Machinery |
|
5 |
Young Nam Machinery |
5 |
Man A Frozen Food |
|
3 |
Andaman Surimi Industries |
3 |
Surimi Tech |
|
5 |
K-Pack |
5 |
Flottweg |
|
3 |
Samjin Food |
3 |
Pacific Blends |
|
5 |
Nichimo/Bibun |
3 |
Savoures |
|
3 |
Anjoy
Foods |
5 |
SeoDo |
|
3 |
Ajinomoto |
5 |
Yashaswi Surimi |
|
5 |
Xiamen Jinrun Machinery |
5 |
IGRECA |
19:05
– 20:30: Network
Development and Dinner
Drinks and Dinner (International
Buffet) will be provided.
Sponsors
(upon request to Dr. Park before Oct 15) can
have a limited number of small exhibit tables (7:00a, Oct 27
– 12:00p, Oct 29)
based on the reservation through Dr. Park.
It will be placed in the foyer outside the ballroom (lecture room).
Sponsors can make direct contact with attendees using samples and
brochures to demonstrate their business superiority during Breaks or
Lunch hours.
DAY
TWO – Tuesday,
28
October
2025
09:00 – 09:40 9. Current Status on
Plant-based and Cultured Meat
Dr. Jung Han (Sr R&D Director, EAT JUST) – Virtually
be presented.
09:40 – 10:40 10. Chemistry of Fish
Proteins
Dr. Jirawat Yongsawatdigul, Professor, Suranaree
University of Technology, Thailand
10:40 – 11:00 Coffee/Tea Break
11:00 –
11:40 11. Accurate Gel Analysis for
Better Quality Control
11a (Dr. Samanan Poowakanjana, GM, Korat Cold Storage, Thailand)
11b (Dr. Jae Park, Jae Park Surimi
School)
11:40 - 12:05 12. New Solutions to Improve
Texture and Taste of Surimi Seafood
Mr. Dai Hamamoto
(Ajinomoto Japan)
12:05 – 12:55 13. Microbiology, Sanitation, and Pasteurization
Dr. Si
Hong Park (Asso Prof, Oregon State University)
12:55 - 13:50 Lunch (International Buffet)
13:50 – 14:30 14. Food Processing
Plant Audit
Ms.
Panida Pongviratchai (Formerly with NSF)
14:30 - 15:00 15. Sensory Evaluation for Surimi Seafood
Manufacturing
Dr. Siriporn Pipatsattayanuwong, CEO,
InnoFresh, Thailand
15:00 - 15:25 Coffee/Tea Break. Coffee and snacks will be available during
the lab sessions (15:25 – 17:25).
Laboratory Sessions (15:35 - 17:35)
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. Si Hong Park, Dr.
Seung-Min Yang, and Dr. Eiseul Kim Demonstration
and presentations |
A |
B |
C |
|
17. Gel Texture Analysis/Measurements with Dr. Yongsawatdigul and his staff. 1. Control: Itoyori-medium grade (97% surimi +3%
Salt) 2.
96.5% Surimi + 3% Salt + 0.5% EW
(Igreca) 3.
96.5% Surimi + 3% Salt + 0.5%
Potato protein (AVEBE) All
will be cooked at 90C, 65/90, and 40/90 to illustrate the effect of suwari
and modori. New
texture measurement (Tensile) will be demonstrated using the sample cooked in
a thin sheet (1.5 mm). |
B |
C |
A |
|
18. Color Lab with Dr. Samanan Poowakanjana and Prof. Angee Hunt Colors of Surimi Seafood will be presented by Dr. Samanan.
Other discussions can also be made. |
C |
A |
B |
Professor Park will be available
in the hallway to answer your questions related to surimi and surimi seafood
technology.
17:40 - Dinner (on your
own) to develop your own business network.
DAY THREE - Wednesday, 29 October 2025
09:00 – 09:30 19. Health Benefits
of Fish Proteins
Prof. Emiko Okazaki & Prof. Shoichiro Ishizaki, Tokyo University of Marine Science and
Technology
09:30 – 09:50 20. Tastier Surimi Seafood
Mr. Frederic So (CEO, Savours
Group)
09:50 – 10:40 21. Ingredient
Technology
Prof. Angee Hunt, Oregon State University
Prof. Jae Park, Jae Park Surimi School, USA
10:40 - 11:00 Coffee/Tea Break
11:00 - 11:25 22. AI Technologies in Surimi Seafood
Industry from Theory to Practice - Virtually be presented.
Prof.
Won Yoon, Kangwon National University, S Korea
11: 25 – 12:20 23. Crabstick Production
Dr. Cheong-il Ji (former Executive at LUF and VSP)
12:20 - 12:30 Questions and Answers
Adjourn
12:30 - Lunch (International Buffet)
Take Home
Exam will be
provided for a
certificate. For those who wish to receive a certificate, contact Prof.
Park (surimiman1@yahoo.com) to take an (open-book)
exam (20 questions – either a
multiple choice or true/false) which will be conducted in a 4-hr schedule by an
appointment using the email communication.
Those who make 70/100 will receive a certificate which will indicate
“This person has passed the exam”. Those who do not make it will have one more
chance of retaking an exam. This is the process to help attendees understand
the technology of surimi and surimi seafood. Not just for the certificate of
attendance. Exam can be done by 12/31/2025.