The 7th
SURIMI SCHOOL ASIA

 

BANGKOK

August 18-20, 2008


GROUP PICTURE including 2006

ENGLISH - THAI (Instant) Translation

Sponsors 2008:

 

ACTIV INT’L, ALFA LAVAL, ANDAMAN SURIMI, ATLANTIKA, FIRMENICH, FLOTTWEG, MS BIO, ROQUETTE, SD BNI, STABLE MICRO SYSTEM

 

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 LAVAL, ANDAMAN SURIMI, ARLA FOODS INGREDIENTS, BAEK KYEUNG FOOD, CENTRAL SOYA, INT'L SEAFOOD CONSULTING, ROQUETTE, SD BNI

Sponsors 2000: ACTIV INT’L, ADVANCED PROTEIN TECHNOLOGY, ARLA FOODS INGREDIENTS, CENTRAL SOYA, ROQUETTE, SURIMI SPECIALTIES.

Sponsors 1998: ACTIV INT’L, ALFA LAVAL SEPARATION, ARLA FOODS INGREDIENTS, ROQUETTE

Lectures and Lab will be held at:
Radisson Hotel Bangkok

92 Soi Saengcham, Rama 9 Road, Huay Kwang, Bangkok 10320, Thailand

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 surimiman1@yahoo.com.  If there is no reply within 24 hrs, contact Jae.Park@oregonstate.edu.

1)      Thai: Contact Ms. Nantawan Boonyarataphan, IQM, 144/271, Moo1, Sukaprachasan 2 Road, Pakkret, Montaburi, 11120, Thailand. Tel) 02-977-0514; Fax) 02-977-0852; Khun Anuwat’s Cell (081-450-2066); E-mail) iqm11@hotmail.com

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 OSU Surimi Technology School in Bangkok (August 18 - 20, 2008)
Name:
Company:
Address:
E-mail:
 

Accommodations:

Seventy (70) rooms have been blocked at Radisson Hotel Bangkok for the Surimi School at special rate.  
Please use this HOTEL Room Reservation Form to book your room at Radisson Hotel Bangkok.

The Program Development Meeting was held in Bangkok on December 4, 2007 with the leading industry representatives from Andaman Surimi Industry, Dept of Thai Fisheries, Suranaree University of Technology, Khon Kaen University, Kibun Thailand, Lucky Union Foods, Pacific Marine, Activ Int’l Asia, MS Bio, ManAFrozen Foods, Firmenich, and Oregon State University.

DAY ONE

Monday, August 18, 2008

09:00 - 09:50       Registration

09:50 - 10:00     Opening Ceremony:

                         Remarks by Dr. Jirawan Yamprayoon, Deputy Director General, Thailand Dept of Fisheries

10:00 - 10:10     Course Work Ouuuutliine (Dr. Jae Park, Surimi School Founder/Director)

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. Shivram Warrior, Indian Surimi; Representatives from Surimi Seafoods)

11:30 - 12:50     Products Cutting and Tasting

  Featuring Surimi Seafood Products from Japan, USA, Korea, Europe, SE Asia (Mr. Jean-Luc Beliveau, Mr. So Kee Kok, Dr. Jae Park)

12:50 - 14:00       Lunch

14:00 – 14:20      Group Picture

14:20 - 15:10      Manufacturing of Surimi
(Dr. Jae Park, Oregon State University)

15:10 - 16:00      Chemistry of Fish Proteins and Their Gelation
(Dr. Jirawat Yongsawatdigul, Suranaree University of Technology, Thailand)

16:00 - 16:20     Coffee Break

16:20 - 17:20      Microbiology, Sanitation, and Pasteurization
(Dr. Yi-cheng Su, Oregon State University)

17:20 - 17:45      Research Update – Functional Fish Protein Isolate
(Dr. Jae Park, Oregon State University)

Welcome/Social Hours (18:00 - 21:00) hosted by OSU Surimi School and Sponsors at Radisson Hotel Bangkok.  Drinks and dinner will be provided.  

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 Japan

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

Tuesday, August 19, 2008

09:00 - 9:45     Surimi Quality Measurement for Better Quality Control
                         (Dr. Jae Park, Oregon State University)

09:45 - 10:20    Color System for Surimi Seafood
                        (Mr. So Kee Kok, Activ International, Malaysia)

10:20 - 11:00     Flavors for Surimi Seafood
                        (Ms. Veronique Dubosc, Firmenich, France)

11:00 – 11:20      Coffee Break

11:20 - 11:55     Warm Water Species for Their Biochemical Properties and Gelation
                         (Dr. Jirawat Yongsawatdigul, Suranaree University of Technology)

11:55 - 12:30      New Ingredients for Improved Affordability, Sustainability, Pleasure, and Nutrition.
                         (Mr. Norikazu Uchida, Roquette Japan)

12:30 - 13:00      Least Cost Blending for Textural Properties of Surimi-based Products
                         (Dr. Won Yoon, Firmenich, Singapore)

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, Khon Kaen University)

14:30 - 15:00    Manufacturing of Fish Ball
 
(Mr. Norman Kok, SE Asia Fisheries Research Development Center, Singapore)

15:-00 -15:30   Surimi Seafood Category – Outside the Box
(Mr. Jean-Luc Beliveau, Alliance Oceane, France)

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

Wednesday, August 20, 2008

09:00 - 09:50   Ingredient Technology
(Dr. Jae Park, Oregon State University)

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, Oregon State University)

11:50 - 12:20   Questions and Answers/ Certificate Presentations

12:30 – 14:00   Lunch

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