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Surimi School China

The 2nd

SURIMI SCHOOL CHINA

 

May 19 – 20, Thu – Fri, 2016

XIAMEN INTERNATIONAL SEASIDE HOTEL

 “Adding Values to Surimi Seafood” 

with Simultaneous Interpretation (English-Chinese)

Xiamen Hot Pot Ingredient Show

(May 18-20, 2016)

 

中文版程安排

Announcement Flyer

 

Group Photo

 

Sponsors 2016:

American Seafoods Company, Flottweg, MS Bio, Lucky Union Foods (LUF), Roquette, Trident Seafoods, Future Seafood/Surimi Tech, Alfa Laval, Reephos Food Ingredients, Honghu Hongye Aquatic Foods, Ajinomoto and more to be added (Listed as confirmed)

 

Background

The annual production of surimi from various tropical fish and silver carp in China has exceeded 200,000 tons.  At the same time, the annual consumption of surimi seafood (primarily fish ball) has exceeded 1 million tons. As the role of China in the production of surimi and surimi seafood has become important in global surimi trading, the first Surimi School China was established to meet the Chinese demands and provide the most up-to-dated technologies dealing with sustainable and safe production to the Chinese industry.  While we learn why fish ball products are so popular in China, we would like to introduce China other variety surimi seafood around the world. I, as a founder, would like to thank Dr. Pascal Guenneugues (Future Seafood) and Mr. Mu (Xiamen Hot Pot Ingredients Show) for their enthusiastic support and collaboration for the establishment of Surimi School China. We are delighted to offer the second Surimi School China (May 19-20, 2016) in Xiamen.

 

Registrations & Enrollment: Complete your registration and contact Dr. Park for your invoice for registration.

Name:         

Company:   

Address:

City:                                        State:                                     Country:

E-mail:                                                         Telephone:

Please mark one of the following for your registration:
(   ) US$500 (CNY3,250): The 2nd Surimi School China (Th-Fri, May 19-20, 2016): Registration is completed before 5/01/16. It covers program booklet (presentation slides), surimi school pen, two lunches, 1 dinner, and 4 coffee breaks.

(   ) US$650 (CNY4,270): The 2nd Surimi School China (Th-Fri, May 19-20, 2016): Registration is completed before 5/01/16. It covers program booklet (presentation slides), surimi school pen, two lunches, 1 dinner, and 4 coffee breaks, plus a new surimi textbook (Third Edition 2014): SURIMI AND SURIMI SEAFOOD: CRC Press, Jae Park (Editor) ($200),

For questions, contact Dr. Jae Park using E-mail to surimiman1@yahoo.com.  No refund upon cancellation after 5/01/2016. For cancellation before 5/01/2016, the registration fee would be partially refunded excluding $200 (CNY1,300) administration fee.

 

Accommodation/ Room Reservation: XIAMEN INTERNATIONAL SEASIDE HOTEL

Room rate: 480 CNY (without sea view); 650 CNY (with sea view). Make your own room reservation directly through the hotel. Click this link for pdf and Click this link for MS doc and download it. Then submit it to the hotel after you fill it out.

 

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The 2nd SURIMI SCHOOL CHINA

May 19 – 20, Thu – Fri, 2016

All lectures are primarily given using the program textbook “Surimi and Surimi Seafood, 3rd Edition (2014). It is highly recommended to buy the book.

 

DAY I (Thursday, May 19, 2016)

07:30 – 08:40          Registration

08:40 – 09:00       Opening Remarks

                                    Mr. Zhang Tezhong (Manager, Fujian ShengLong Gourmet)

 

09:00 – 09:10        Welcome and Program Introduction

                                    Dr. Jae Park (Director, Surimi School China)

 

09:10 – 11:00          1. Surimi Market Update (Chapter 2)

                                 1a (20 min) SE Asia – Dr. Charles Ji (EVP, Lucky Union Foods)

1b (10 min) USA - Mr. Robert Csecsinovits (Director, Trident Seafoods)

1c (20 min) Japan – Mr. Jostein Rortveit (Sales manager, American Seafoods Japan)

1d (35 min) China – Mr. Percy Chan (Deputy Managing Director of Wenling Longsheng Aquatic Product Co.)

1e (35 min) Global Market and Demand - Dr. Pascal Guenneugues (President, Future Seafood)

 

11:00 – 11:20        Coffee/Tea Break

 

11:20 – 12:30        2a (40 min) Manufacture of Surimi: Harvest to Frozen Block (Chapter 3)

                                   Dr. Jae Park (Professor, OSU)

2b (20 min) Recent Advances in Tropical Surimi Production for high yield, low waste/BOD, low energy consumption and high quality

                                    Dr. Pascal Guenneugues (Pres, Surimi Tech)

                                       

12:30 – 13:45        LUNCH

 

13:45-14:00             Group Photo (Hotel Main Lobby)

14:00 – 14:50        3 Chemistry of Surimi Gelation (Chapter 4)

                                    Dr. Jirawat Yongsawatdigul (Suranaree University of Technology, Thailand)

 

14:50 – 15:20        4 Waste Water Management (Chapter 13)

Dr. Jae Park (Professor, OSU)

                                                                   

15:20 – 16:00        Coffee Break & Product Cutting/Tasting – Value-added Products from Japan, Thailand, and Korea

                                    Attendees will be asked to select top three favorite items

       

16:00 – 17:00        5 Microbiology and Sanitation/Hygiene in Surimi Production (Chapter 15)

                                   Dr. Yi-cheng Su (Professor, OSU)

 

17:00 – 17:30        6 Cryoprotection of Surimi (Chapter 7)

                                   Dr. Jae Park (Professor, OSU)

 

17:30 – 19:30        Network Development/Reception and Sponsor’s Presentation

                                    Beer/Appetizers is provided during network development.

SPONSORS

Time (min)

SPONSORS

Time (min)

American Seafoods

Trident Seafoods

 

Flottweg

 

Future Seafood/ Surimi Tech

 

MS Bio

 

Alfa Laval

 

Lucky Union Foods

 

Reephos Food Ingredients

 

Roquette

 

Honghu Hongye Aquatic

 

Ajinomoto

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

19:30 – 21:00       Buffet Dinner

 

DAY II (Friday, May 20, 2016)

 

08:30 – 09:20        7 Bad Enzymes and Good Enzyme (Chapters 4, 5, & 18)

·      7a (20 min) Good Enzyme (TG Enzyme Preparation):

Mr. Chin Kok Woi (Section Head, Food Application, Ajinomoto Malaysia)

·     7b (30 min) Bad Enzymes and Control:

Dr. Jirawat Yongsawatdigul (Asso Professor, Suranaree University of Technology, Thailand)

 

09:20 – 10:05        8 Microbiology and Pasteurization for Surimi Seafood (Chapter 16)

                                    Dr. Yi-cheng Su (Asso Professor, OSU)

 

10:05 – 10:25        Coffee Break

 

10:25 – 11:20        9 Accurate Measurement of Surimi Quality (Chapter 8 & 17, Appendix)

                                   Dr. Jae Park (Professor, OSU)

 

11:20 – 12:00        10 Safe Cysteine Protease Inhibitor from Marine Fish Cystatin Gene

                                    Mr. Zhou Wenguo (Technical Director, Fujian Anjoy Foods)

 

12:00 – 13:00        Lunch

 

13:15 – 14:00        11 Ingredient Technology (Chapter 18)

                                   Dr. Jae Park (Professor, OSU)

 

14:00 – 14:30        12 Research Update: Surimi from Tropical Fish

                                    Dr. Jirwat Yongsawatdigul (Suranaree University of Technology, Thailand)

 

14:30 – 14:50        Coffee Break

 

14:50 – 15:35        13 Research Update: Surimi from Fresh Water Fish and Effective Utilization of Processing Byproducts

                                    Dr. Youming Liu, Prof. Hong Yang & Prof. Shan Bai Xiong (Huazhong Agricultural University)

 

15:35 – 16:10        14 Surimi Research Update from Oregon State University        

                                   Dr. Jae Park (Professor, OSU)

 

16:10 – 17:00        Discussion and Adjourn

                                    Presenting a certificate of attendance                        

 

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