The 7th
SURIMI SCHOOL
August
18-20, 2008
GROUP
PICTURE including 2006
ENGLISH - THAI (Instant) Translation
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
Lectures and Lab will be held at:
Radisson Hotel Bangkok
92 Soi Saengcham,
Rama 9 Road, Huay Kwang,
66-2-641-4777 (Tel); 66-2-641-4884 (Fax)
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 Ouuuutliine (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
(Ms. Veronique Dubosc,
11:00 – 11:20 Coffee Break
11:20
- 11:55
(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