The 14th Surimi School Asia (Bangkok)
1 - 3 November (Wed-Fri), 2023
Grand Mercure Bangkok Atrium Hotel
(Formerly
Avani Atrium Hotel)
1880 New Petchburi Road, Bangkapi, Huay Kwang, Bangkok,
Thailand
The program development meeting was held in Bangkok (11
May 2023) at Grand Mercure Hotel. Sixteen regional leaders attended and
exchanged production and marketing information.
Topics for the Surimi School Asia were also suggested.
Meeting Photo A and Meeting Photo B
Sponsors 2023
Lucky Union Foods (LUF), FOSS, Seydelmann, AVEBE, Bibun/Nichimo, Pacific Blends, Young Nam
Machinery, SDBNI, Pacific Surimi, Surimi Tech/Future Seafood Thailand, Man A
Frozen Foods, Toro Gips, Ajinomoto, Hiravati Group, Andaman Surimi Industries,
Russian Fishery Co, Yanagiya Machinery, IGRECA
(Listed as confirmed)
(To be added more as confirmed)
GROUP PHOTOS:
1996, 1998,
2000, 2002, 2004, 2006, 2008, 2010, 2012, 2014, 2016, 2018
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 values 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:
Attending
3-day Program
We
are now fully booked as of September 8, 2023. We can take registrations pending
on the cancelation.
Thai:
US$650; 2) Non-Thai: US$700 (Early registration rate (good through Fri 15 September). Effectively
on 16 September, a new rate will be 1) Thai:
$750; 2) Non-Thai: $800! Dont
miss the early registration discount! To start your registration,
please contact Prof. Park at surimiman1@yahoo.com.
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]. If
you have this book already or do not want to buy it, please deduct $100 off
from the registration fee.
2) Program booklet
3) Surimi School pen, three
lunches, one dinner, and five coffee breaks. Breakfast is included for guests
of the venue hotel. All registrants are responsible for their own VAT for their
own government.
Attending
Day 1 Program (Nov 1) only
1) Thai: US$300; 2) Non-Thai:
US$350 (Early
registration rate (good through Fri 15 September). Effectively on 16 September, a new rate will be 1) Thai:
$400; 2) Non-Thai: $450! Dont
miss the early registration discount! To start your registration,
please contact Prof. Park at surimiman1@yahoo.com.
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 of the
venue 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 cash refund only when a request is made before 1
October, 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 next Surimi School
Asia.
Accommodations:
Forty
(40) rooms have been blocked at Grand Mercure Atrium Hotel Bangkok for the
Surimi School at special rates (below). Early bird room reservation rate
will be expired on 1 October 2023.
|
Room Category |
Room Rate
(Single) |
Room Rate (Double) |
|
Superior Room |
THB 2,500 net |
THB 2,500 net |
|
Deluxe Room |
THB 2,700
net |
THB 2,700
net |
|
Executive Room |
THB 3,800 net |
THB 3,800 net |
|
Executive Suite Room |
THB 4,700 net |
THB 4,700 net |
Extra bed (if any) at THB 1,300 net included breakfast
For your hotel room
reservation, please click this link.
We are sorry to keep you waiting, please see below the link and how to book via the link:
Room
Reservation Link at the venue hotel (Grand Mercure Bangkok Hotel Atrium)
·
When you click the link, default it will show as Todays arrival.
Select the day of your check in and check out. From Sunday Oct 29 to Saturday Nov 4, you
will enjoy the special rate.
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,
which will be available mid May.
Sedan (maximum
3 guests) - THB 1,200
per car per way
Van (maximum
5 guests) - THB 1,700 per van per way
Transfer rates are inclusive of 10 percent
service charge and 7 percent
prevailing government tax.
In the event of changes
to government taxes (+/-), rates will be adjusted accordingly to reflect any changes.
______________________________
New Challenges and
Future Perspectives in Sustainable Surimi and Surimi
Seafood
______________________________
Speakers Backgrounds
(To be updated soon)
Detailed Program of the 14th Surimi
School Asia is currently under development.
______________________________
DAY
ONE - Wednesday, 1 November 2023
07:15 - 08:50 Registration (Dr. Supawang Supattra, Dr.
Panchaporn Promchote, Dr. Hathaigan Kokkaew)
08:50 - 09:00
Opening Remark
Mr.
Anucha Technitisawad (President, Thai Frozen Foods Association; CEO, Andaman
Surimi Industries)
09:00 - 09:10 Welcome and Introduction
Dr.
Jae Park, Founder/Director, Jae Park Surimi School
09:10 09:40 1 The Certifications and
Ratings Sustainability Roadmap for Tropical Surimi
Mr. Matt Watson (Sr Fisheries Program Manager, MSC)
· The C&R
Tropical Surimi Landscape Review
· Market-based
incentives.
· Production based
pathways towards greater sustainability
· Certifications and
Ratings alignment to ESG trends
09:40 10:30 2 Global Surimi Production
& Market Update
Resources,
Supply, Global Market of Surimi and Surimi Seafood
2a.
(10 min) Thailand (Surimi) - Mr. Anucha Techanitisawad (CEO, Andaman Surimi
Industries
2b.
(15 min) Thailand (Surimi Seafood) & Surrounding Countries Mr.
Teerasak Modkaew (Director of Logistics, Lucky Union Foods, Thailand)
2c. (15 min) USA: Alaska Pollock Surimi
Production Dr. Craig Morris (CEO, Genuine
Alaska Pollok Processors)
2d.
(10 min) USA: Pacific Whiting
Surimi Production Mr. Brendan McKenna (Sales Manager, Pacific Surimi)
10:30 10:50 Coffee/Tea
Break
10:50 12:00 2e. (15 min) Russia:
Alaska Pollock Surimi Production Mr. Savely Karpukhin (First Deputy
General Director, Russian Fishery Co)
2f.
(10 min) India: Surimi Production and
Export Mr. Dipak Chaudhari (MD, Nishindo Foods, India)
2g.
(10 min) France: Market Trends
Crabsticks (Marine Laplace, R&D Director, Alliance Oceane)
2h,
(10 min) S Korea: Market Trends (Dr.
Jae Park)
2h. (20 min) Japan: Surimi Production & Surimi Seafood Market
and Trends Mr. Toshimi Ito
(Director, Kibun Foods, Japan)/Mr. Tasuku Oomura (Purchasing manager, Kibun
Foods, Japan)
12:00 12:40 2i. (40min) Global Market
Summary - Dr. Pascal Guenneugues, CEO, uture Seafood Group
12:40 - 13: 30
Lunch (International Buffet)
13:30 - 13:40 Group Photo
(Front entrance of the hotel). Be Punctual
13:40 - 13:55 3.
Commodity Update
Mr. Cameron Wells,
VP, Pacific Blending, Coquitlam, BC, Canada
13:55 - 14:45 4.
Manufacturing of Surimi from Tropical Fish
(Chapter 3)
Dr. Jae Park, Jae Park Surimi School, USA
14:45 15:20 5. Report: Japans
Kamaboko New Products Competition (The 74th ZENKAMA Product
Competition 2023)
Dr.
Emiko Okazaki, Tokyo University of Marine Science and Technology; Mr. Masaru Okuno, ZENKAMA, Tokyo.
15:20 -
15:50 Coffee/Tea Break and
Products Cutting and Tasting Foyer outside the lecture
room:
Featuring
New and Premium Surimi Seafood Products from Japan and Thailand
15:50 16:30 6.
Advanced Surimi Production from Silver Carp
Mr.
Niu Yong Wei (Hubei Anlun Foods, China)
Mr.
Joe Zhou (Director, Surimi Tech HK)
16:30 16:50 7.
Protein Recovery System Practical and Profitable Application
Dr. Pascal Guenneugues, CEO,
Surimi Tech.
16:50
- 17:10 8. Washing efficiency in surimi making using
ultrasound.
Dr. Jirawat Yongsawatdigul,
Professor, Suranaree University of Technology
17:10
20:30 Network Development: Welcome/Social Hours hosted by OSU
Surimi School and Sponsors.
17:20
18:40: Sponsors Presentations: Sponsors who cover their technical 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.
|
17:20
18:00 |
Sponsors |
18:00
18:45 |
Sponsors |
|
3 |
Lucky Union Food |
3 |
Surimi Tech/Future Seafood Thailand |
|
3 |
FOSS |
5 |
Man A Frozen Foods |
|
5 |
Seydelmann |
5 |
Toro
Gips |
|
5 |
Avebe |
5 |
Ajinomoto |
|
5 |
Bibun/Nichimo |
5 |
Hiravati Group/Amarsaga Seafoods |
|
3 |
Pacific Blends |
5 |
Andaman
Surimi Industry |
|
5 |
Young Nam
Machinery |
5 |
Russian
Fishery Co |
|
5 |
SDBNI |
5 |
Yanagiya
Machinery |
|
3 |
Pacific Surimi |
5 |
IGRECA |
18:40
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, Nov1 12:00p, Nov 3) based on the reservation through Dr. Park. It will be placed in the foyer outside the
ballroom (lecture room). Sponsors can make direct contact to attendees
using samples and brochures to demonstrate their business superiority
during Breaks or Lunch hours.
DAY TWO Thursday, 2 November
2023
09:00 09:40 9.
Current Status on Plant-based and Cultured Meat
Dr.
Jung Han (Sr R&D Director, EAT JUST) Virtually
presented.
09:40 10:40 10. Chemistry of Fish Proteins (Chapter
4)
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 (Chapters 8 & 17)
11a (Dr. Samanan
Poowakanjana, Korat Cold Storage, Thailand)
11b (Dr. Jae Park, Jae Park Surimi
School)
11:40
- 12:05 12. Texture Improvement of Surimi Seafood using New
Enzyme (i.e., ascorbate oxidase)
Mr.
Kenjiro Geshi (Ajinomoto Japan)
12:05 12:55 13. Microbiology, Sanitation,
and Pasteurization (Chapters15, 16)
Dr. Si
Hong Park (Oregon State University)
12:55 - 13:50 Lunch
(International Buffet)
13:50 14:30 14. Near Infrared and Its Application in Surimi Seafood
Manufacturing
Mr. Jakob Jψns
(FOSS, Denmark)
14:30 - 15:15 15. Sensory Evaluation for Surimi Seafood
Manufacturing (Chapter 21)
Dr. Siriporn Pipatsattayanuwong, CEO,
InnoFresh, Thailand
15:15 - 15:35 Coffee/Tea Break.
Coffee and snacks will be available during the lab sessions (15:35
17:35).
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 |
15:35-16:15 |
16:15-16:55 |
16:55-17:35 |
|
16.
Microbiology/Sanitation with Dr. Si Hong Park and Dr. Supattra Supawong Demonstration and presentations |
A |
B |
C |
|
17. Gel Texture
Analysis/Measurements with Dr. Yongsawatdigul, Dr. Won
Yoon, and Mr. Gene Bennett Two kinds of Pacific whiting (PW)
surimi gels without
dried egg white cooked using slow cooking (water bath) and fast cooking
(ohmic) will be evaluated. RAPSA Video
(Ohmic fast cooking unit) will be presented. |
B |
C |
A |
|
18. NIR (Near Infrared) Lab with Mr. Jakob Jψns
(FOSS, Denmark) assisted by Poul Simonsen. This R&D lab will offer hands-on application of NIR
to measure moisture, proteins, and lipid content in surimi or surimi seafood
paste. |
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 - Friday, 3 November 2023
09:00
09:20 16. Omega-3
oil refined from fish viscera can enrich Surimi Seafood
Dr. Supattra
Supawong, Asst. Prof., Thammasat University
09:20 09:50 17.
Measuring Texture of Surimi Seafood using RDEC (Repeatable Dual Extrusion Cell)
that mimics Human Mastication
Dr. Won B. Yoon, Kangwon National
University, S Korea
09:50
10:40 18. Ingredient
Technology
How can TiO2 be replaced as a
whitening agent?
Note: TiO2 is
banned by EU authority.
And other
Ingredients used in the Surimi Seafood.
Dr.
Jae Park, Jae Park Surimi School, USA
10:40 - 11:00 Coffee/Tea Break
11:00 - 11:50 19. Manufacturing of Crabstick
(Chapter 9)
Dr. Jae
Park, Jae Park Surimi School, USA
11:50 - 12:20 Questions and Answers
Adjourn
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 12/31/2023.
12:30
- 14:00 Lunch (International Buffet)