The 13th
Surimi School Asia is scheduled to be offered in Bangkok in October 2020. Stay
tuned. Any suggestions or ideas are
appreciated. If you need an immediate service for yourself or your employee, a
specially designed mini surimi school can be offered at your preferred
location. For details, contact Prof. Park.
The 12th
SURIMI SCHOOL ASIA
(BANGKOK)
Sustainable
Fisheries for Surimi Seafood
Wed-Friday, 31 October – 2 November 2018
was
successfully completed with a record breaking 140 attendees. Stay tune for the
13th Surimi School Asia in fall 2020.
Sponsors 2018:
Lucky Union Foods (LUF), Lycored, Young Nam
Machinery, ManA Frozen Foods, Andaman Surimi Industries, SDBNI, Future Seafood
Asia/Future Seafood Thailand, Takasago International, Flottweg,
Givaudan, MULTIVAC, Bouwhuis-Enthoven, Pacific
Blending, AJINOMOTO CO, Chr. Hansen, IGRECA/ATLANTIKA, Pacific Surimi
(LISTED AS CONFIRMED)
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 from this Dropbox.com, please contact Dr. Park immediately.
(Early Bird Room Reservation has been blocked
till Monday September 30, 2018)
GROUP PHOTOS:
1996, 1998, 2000, 2002, 2004,
2006, 2008, 2010,
2012, 2014, 2016,
2018
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 (good through Wed 31 August) has
been extended to Friday
14 September).
We have kept the same rate
since 2014. Effectively on 1st
September, a new rate will be 1) Thai: $700; 2) Non-Thai: $750! 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 2018.
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.
******************************************
Sustainable Fisheries for
Surimi Seafood
All presentations
covered in the textbook (Park, 2014) will not be included in the program
booklet.
DAY
ONE - Wednesday, 31 October 2018
07:30
- 09:00 Registration
09:00
- 09:10 Opening
Remark
Mr. Anucha Technitisawad, CEO,
Andaman Surimi Industries, Bangkok, Thailand
09:10 - 09:20
Welcome and Introduction
Dr. Jae Park, Surimi School Founder/Director
09:20 – 09:50 1 Sustainable Fisheries Development in SE Asia
Dr. Kom Silapajarn, Secretary-General, SEAFDEC, Thailand
09:50
– 10:45 2
Global Market Update (Chapter 2)
Resources, Supply, Global Market of
Surimi and Surimi Seafood
2a. (10 min) Thailand
(Surimi) - Mr. Anucha Techanitisawad, Andaman
Surimi Industries (Thailand)
2b. (15 min) Thailand
(Surimi Seafood) & Surrounding Countries – Dr. Cheongil
Ji, Lucky Union Foods (Thailand)
2c. (15 min) Surimi and Surimi Seafood in Malaysia & Indonesia – Ms.
Michelle Wong, QL Foods (Malaysia)
2d.
(15 min) USA: Surimi Production – Mr. Jostein Rortveit, American Seafood Asia (Japan)
10:45 – 11:05 Coffee/Tea Break
11:05 – 11:25 2e. (20 min) Japan:
Surimi Production & Surimi
Seafood Market and Trends
– Mr. Jiro Yokota, Maruha Nichiro (Japan)
11:25 – 12:05 2f. (40min) Global
Market Summary - Dr. Pascal Guenneugues, Future
Seafood Group
12:05
- 12:20 3
Commodity Update
Mr. Cameron Wells, Pacific Blending, Coquitlam,
BC, Canada
12:20
- 13: 10
Lunch
(International Buffet)
13:10 - 13:20 Group Photo (Front entrance of the hotel)
13:20 - 14:20 4 Manufacturing of Surimi
from Tropical Fish
(Chapter
3)
(Dr. Jae Park, Oregon State
University, USA)
14:20
– 15:00 5 Advances in Tropical Fish
Surimi Technology
(Dr.
Pascal Guenneugues, Surimi Tech, Vietnam) – a proposals to better operate your
surimi factory to improve product quality,
yield and productivity while reducing water and
energy consumption."
15:00 -
15:30 Coffee/Tea Break and
Products Cutting and Tasting – Foyer outside the lecture room
Featuring New and Premium Surimi Seafood Products
Surimi
Taraba, Fish Maruten, Surimi Scallop, Fish Sausage, Datemaki, and Surimi Salad
Vote for your top three favorites!
15:30
– 16:15 6
Chemistry of Fish Proteins
(Chapter
4)
(Dr. Jirawat Yongsawatdigul, Suranaree
University of Technology, Thailand)
16:15 – 17:00 7 Simplified Recovery of Food Grade Soluble Protein from Surimi
Wash Water
(Dr. Tyre Lanier, NC State
University, USA)
17:00 – 17:20 8 Japan’s Kamaboko New
Products Competition (The 70th ZENKAMA Product Competition 2018)
(Dr. Emiko Okazaki, Tokyo University of Marine Science
and Technology)
17:20 –
20:30 Network Development: Welcome/Social Hours hosted by
OSU Surimi School and Sponsors.
17:20 – 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 |
Sponsors |
17:15–
18:30 |
Sponsors |
2-3 |
Lucky Union
Food |
5 |
Flottweg |
2-3 |
Lycored |
5 |
Givaudan |
5 |
Young Nam
Machinery |
2-3 |
Multivac |
5 |
ManA
Frozen Foods |
5 |
Bouwhuis Enthoven |
2-3 |
Andaman Surimi
Industries |
2-3 |
Pacific Blending |
5 |
SDBNI |
2-3 |
Ajinomoto |
2-3 |
Future
Seafood Asia/Thai |
5 |
Chr. Hansen |
2-3 |
Takasago
Internation |
5 |
IGREDA (2.5 m)/
ATLANTIKA (2.5 m) |
|
|
5 |
Pacific Surimi |
18:30
– 20:30: Drinks
and Dinner (International Buffet) will be provided.
Sponsors (upon request to Dr. Park before Oct 12) can have a display table
(8:00a, Oct 31 – 12:00p, Nov 2)
to make a direct contact to attendees. Sponsors,
using samples and brochures, demonstrate their business superiority.
DAY TWO – Thursday, 1 November
2018
09::00 – 09:50 9 Microbiology, Sanitation, and Pasteurization (Chapters15, 16)
(Dr. Sureerat Phuvasate,
Betagro, Thailand)
09:50 – 10:40 10
Accurate Gel Analysis for Better Quality Control (Chapters 8
& 17)
10a (Dr. Samanan Poowakanjana, Masirah Golden
Waves (Oman)
10b (Dr. Jae Park, OSU Surimi School, USA)
10:40
– 11:00 Coffee/Tea Break
11:00
– 11:45 11 Adding Values to Surimi
Seafood with Flavor Ideas
(Dr. Wei Qin, Asia Leader, Consumer Insights and Market
Research, Takasago International, Singapore; Ms. Pooh Kanya,
Marketing Head, Takasago Thailand)
11:45 - 12:25 12 Adding Values to Surimi Seafood
with Stable Colors from Plant Sources
(Mr. Eran Shani, APAC Sales GM, Lycored)
12:25
- 13:25 Lunch (International Buffet)
13:30 – 13:55 13 Kokumi
Technology for Kanikama (Crabstick)
(Mr.
Akihiro Tsujimura, Ajinomoto, Japan)
13:55
- 14:30 14 Sensory
Evaluation for Surimi Seafood Manufacturing (Chapter 21)
(Dr. Siriporn Pipatsattayanuwong, InnoFresh, Thailand)
14:30 - 15:05 15
Attractive Packaging Idea and Robotic Automation
(Mr. Bernard Leveau,
MULTIVAC/Symbaconsultant)
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 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. Phuvasate and Ms. Angee Hunt. Demonstration and presentations |
A |
B |
C |
17. Gel Texture
Analysis/Measurements with Dr. Yongsawatdigul,
Dr. Patricio Carvajal, and Dr. Thawornchinsombut. Gels prepared from Pacific whiting (PW)
surimi with/ without dried
egg white (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 |
18. Color Lab with
Ms. Elaine Lee (Lycored). This R&D lab will offer hands-on color application.
Attendees will paint color paste on the surface of white crabstick
(pre-prepared). |
C |
A |
B |
17:40
- Dinner (on your
own)
DAY
THREE - Friday, 2 November 2018
09:00 - 09:40 19
Frozen Stability of Fried Fish Cake
using Rice Bran Hydrolysate
(Dr. Supawan Thawornchinsombut, Khon Kaen University, Thailand)
09:40
- 10:30 20 Ingredient Technology (Chapter 18)
(Dr. Jae Park, Oregon State University, USA)
10:30 - 10:50
Coffee/Tea Break
10:50 - 11:50 21 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)