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The 12th Surimi School Europe has been postponed due to COVID-19.  It is currently scheduled in September 2022.

 

IF you need immediate training, please contact Prof. Park with the list of interesting topics so that he can propose a virtual program.

 

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The 11th SURIMI SCHOOL EUROPE
 
24-26 September (Tue-Thu) 2019

“Better Health and Wellbeing”

 

Surimi School Europe 

 

Location : HOTEL ILUNION SUITES MADRID (Spain)

Organized by:

OSU Surimi School

Jae Park Surimi School


Group Photo including 2013, 2015, 2017, and 2019

SSE2019-1, SSE2019-2, SSE2019-3, SSE2019-4, SSE2019-5

2019 Sponsors

Viciunai, Lycored, Pacific Surimi, Future Seafood Europe, ATLANTIKA/IGRECA, Takasago Europe, Alliance Oceane (Coraya), Lucky Union Foods-EURO, Ulka Seafoods, MULTIVAC, Pacific Blends, AJINOMOTO FOODS EUROPE, Givaudan, Fujian Anjoy Foods, JP Klausen/NISSUI and Arctic Storm Management Group

(Listed as Confirmed)

 __________________________________________________________

Course Descriptions:

Designed for: Executives, Operators, Marketers, Technologists from the Global Surimi and Surimi Seafood Industry

 

Global Market Update of Surimi – Production & Market – Europe, Russia, USA, Japan, and SE Asia. Unlike the previous Surimi School Europe, this year Surimi Maker’s Forum will be offered. 1-2 surimi makers from USA, Thailand, India, Vietnam will be invited to speak for the surimi production of its country and its own company.

 

Lectures/Discussion

Surimi Maker’s Forum covering the Global Surimi Production and Market

Commodity Updates

Nutrition and Health Benefit of Surimi Seafood

A Role of Arginine to Replace Sodium Phosphate in Surimi Processing

Sodium Reduction Technology

Attractive Package and Robotic Automation

Surimi as a Fat Blocker,

and

All technology and skills for the production of crabstick

Product Cutting and Tasting: Nutritionally enhanced crabsticks from Japan will be featured.

 

Instructors/Panelists: Experts from industry, government, and academia

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, gel measurement 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 Lab and Experiments by demonstrations.  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.  A few industry leaders and speakers who are fluent in other languages will be available for translation during and after the lectures.
 

Registration & Enrollment:

For all registration requests (non-Spanish or Spanish), you must contact Dr. Jae Park at surimiman1@yahoo.com.  If you do not hear a reply within 24 hours, contact surimiman1@gmail.com.

The 11th Surimi School Europe (24 - 26 September 2019)
1) Name:
2) Company:
3) Address:
4) E-mail:

Registration fee: €800 per person [Early registration will be expired on July 31 Friday August 9. (Effectively August 1 August 10, it will be €900 per person)], including

1) 3 lunches

2) 1 dinner (24 September)

3) 5 coffee breaks

4) Program Booklet – containing all lecture slides to be covered at the program except the lectures covered directly from the textbook (below).

5) Surimi and Surimi Seafood, 3rd Edition (2014), by Prof. Jae Park will be given to attendees with 3-Day Full Registration. Those who are registered after the early registration deadline (9th August) will not receive the textbook due to logistic reasons.

Breakfast will be provided for those who stay at Hotel ILUNION SUITE Madrid

Special rate for the Day 1 (24 September) including dinner:

·      €400 per person includes no hotel, no breakfast, 1 lunch, 2 coffee breaks, 1 dinner, and above 4);

Cancelation Policy: No refund is guaranteed for any cancelation made on or after 20 August due to the contract with the hotel.  Any cancelation before 20 August will be subjected to €250 for administration fee.

Accommodation

Make your “own” room reservation directly with the hotel.  We have made a special contract with the Hotel ILUNION SUITE Madrid for our program attendees.

·       Double room single use: €103

·       Double room: €113

·       Buffet breakfast included

·       VAT 10% not included

·       The prices include:

o   WIFI

o   Safe

o   Water service in minibar

For Room Booking:

Enter here and use promotion code “SURIMI”.  For those who wish to explore the city of Madrid, please do it before the program.  There is a big event in Madrid starting 27 September. The Hotel offers a special rate from 21 September (check in) through 27 September (check out). 

Room Block Deadline is August 15. Eighty (80) rooms have been blocked for us.  After this date, all reserved rooms for the Surimi School Europe at a special rate will be released to the hotel.  The organizer has no right to provide a room at a special rate. Therefore, making an early room reservation is highly suggested.

Transportation to the Hotel ILUNION SUITE Madrid from the MAD Airport

·      Metro: The hotel is 1 block from Metro Station “Alfonso XIII” See this map.

·      Taxi: City of Madrid has a fixed taxi rate (€30 flat rate) from the airport to downtown Madrid since Jan 2014.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

 

PROGRAM

 

Day 1          Tuesday 24 September 2019

 

07:00 – 8:30   Breakfast (for those who stay in HOTEL ILUNION SUITE MADRID)

 

07:30 – 8:40   Registration

 

08:40 – 8:50   Welcome/Opening Remarks

Rapidly Grown Market of Crabstick in Japan – Let’s learn from Japan

   Prof. Jae Park (OSU Surimi School)

 

08:50 – 9:00   Introduction of Program

                          Prof. Jae Park (Oregon State University, USA)

 

SURIMI MAKER’S FORUM

Surimi Production by Major Countries

 

09:00 – 09:10    (10 min) 1a- USA – Alaska pollock (Prof. Jae Park, OSU Surimi School)

 

09:10 – 09:20    (10 min) 1b- USA – Pacific whiting (Mr. Brendan McKenna, Pacific Surimi, Newport, OR, USA,)

 

09:20 – 09:25    (5 min) 1c- Thailand - (Mr. Anucha Technitisawad, Andaman Surimi Industries, Bangkok, Thailand)

 

09:25 – 09:35    (10 min) 1d- India (Mr. Jalindar Rohakale, Ulka Seafoods, Navi Mumbai, India)

 

09:35 – 09:50    (15 min) 1e Market Development and Trends – Spain (Mr. Mikel Grande, Director de Marketing e Innovaciσn, Angulas Aguinaga, Irura, Spain)

 

09:50 – 10:00    (10 min) 1f Market Development and Trends – France (Mr. Jean-Luc Beliveau, Independent Consultant, France)

 

10:00 – 10:20    (10 min) 1g Market Development and Trends – Eastern Europe & Russia (Mr. Tomas Skierus, Senior Purchasing Manager, Viciunai Group, Plunges, Lithuania)

 

10:20 – 10:25    (5 min) ADISUR Update (Mr. Pierre Commere, Exe Director, ADISUR, Paris, France)

 

10:25 – 10:55    Coffee/Tea Break

                             

10:55 – 12:00    1h- Summary (Global Surimi Market Update): Dr. Pascal Guenneugues (Future Seafood)

 

12:00 – 12:30    Discussion (Questions & Answers)

 

12:30– 13:00     2 Japan’s Kamaboko New Products Competition (The 71st ZENKAMA Product Competition 2019)

(Dr. Emiko Okazaki, Tokyo University of Marine Science and Technology)

 

13:00 – 14:20    Lunch

 

14:20 – 14:30    Group Photo

 

14:30 – 15:00    3 Successfully Established Surimi Seafood in China – Historical Reviews

                              Mr. Ye Weijian - Technical manager, Fujian Anjoy Foods Co., China

 

15:00 – 15:20    4 Commodity Update

                              Mr. Cameron Wells (VP, Pacific Blends, Canada)

 

15:20 – 15:50    5 Nutrition and Health Benefits of Surimi Seafood

- Chapter 23 (Surimi and Surimi Seafood, 3rd edition)

Prof. Jae Park (Oregon State University)

 

15:00 – 17:30    ADISUR Board Meeting

 

 

 

15:50 – 16:30    Coffee Break & Product Cutting and Tasting

“Nutritionally Enhanced Surimi Seafood”. Pick your most favorite 3 items.

 

16:30 – 17:20    6 Sensory Application with New Development

- Chapter 21 (Surimi and Surimi Seafood, 3rd edition)

 Prof. Jean-Marc Sieffermann (AgriTech Paris, France)

 

17:20 – 17:35    7 Sodium Reduction Technology without Bitterness

Mr. Shohei Kaneuchi (NISSUI, Tokyo, Japan)

 

17:35 – 18:00    Questions and Answers

 

18:00 – 18:30    Network Development (Drinks and Appetizers will be served) continuously with Sponsor’s Presentations

18:30 – 20:00    Sponsor’s Presentations (Drinks and Appetizers will be served)

 Sponsors will have 5 min presentation to cover the company’s products, services, and technologies.

Power Point presentation can be made with not more than 5 slides.

 

18:40-18:45

Viciunai

18:45-18:50

Lycored

18:50-18:55

Pacific Surimi

18:55-19:00

Future Surimi Europe

19:00-19:05

ATLANTIKA/IGRECA

19:05-19:10

Takasago Europe

19:10-19:15

Alliance Oceane

19:15-19:20

LUF-EURO

19:20-19:25

Ulka Seafoods

19:25-19:30

Multivac

19:30-19:35

Pacific Blends

19:35-19:40

Ajinomoto Foods Europe

19:40-19:45

Givaudan

19:45-19:50

Fujian Anjoy Foods

19:50-19:55

JP Klausen/NISSUI

19:55-20:00

Arctic Storm Management

 

20:00 – 22:00    Dinner and Welcome Reception

 

All lectures are given based on the textbook “Surimi and Surimi Seafood (2014)”. Those topics not covered in the book will be found in the program booklet.

 

DAY 2 – Wednesday, 25 September 2019

 

07:00 – 08:45    Breakfast (for those who stay in HOTEL ILUNION SUITE MADRID)

 

9:00 – 10:00      8 Chemistry of Surimi Gelation - Chapter 4 (Surimi and Surimi Seafood, 3rd edition)

Prof. Jirawat Yongsawatdigul (Suranari University of Technology, Thailand)

 

10:00 – 11:15    9 Accurate Gel Preparation for Better Quality Control - Chapter 8 & 17 (Surimi and Surimi Seafood, 3rd edition 2014)

Prof. Jae Park (Oregon State University)

 

11:15 – 11:45    Coffee Break

 

11:45 – 12:15    10 Surimi-Pea Protein Gels for Better Health

Prof. Javier Borderias (ICTAN-CSIC, Madrid, Spain)

 

12:25 – 13:05    11 Adding Values to Surimi Seafood with Stable Colors from Plant Sources

Ms. Tammi Higgins, Head - Global Business Unit (Color), Lycored, USA)

 

13:05 – 14:30     Lunch

 

14:30 – 14:55    12 Arginine for the Phosphate Free Surimi

Prof. Jae Park (Oregon State University)

 

14:55 – 15:30    13 New Flavor Idea for Crabsitcks

Mr. Sylvain Jouet (Givaudan, France)

 

(Change Room Setting)

15:40 – 18:40    14 Laboratory Session

                              (Coffee/tea is provided in the hallway during the lab hours)

 

LAB I -   14a Gel and Texture Lab (Prof. Jirawat Yongsawatdigul, Dr. Tao Yin)

Includes video presentation of fast gel cooking – Ohmic heating RAPSA.

Pacific whiting surimi gels prepared with no inhibitor and cooked in two methods (water bath and ohmic) will be tested for the texture values

 

           LAB II -     14b Color Lab (Ms. Elaine Lee, Lycored)

 - Chapter 15 (Surimi and Surimi Seafood, 3rd edition 2014)

This R&D lab will evaluate colored sticks pre-prepared with 4 different colors (beta-carotene-based and lycopene-based). A small color handbook for surimi seafood will be handed out.

 

LAB III -   14c Discussion with Prof. Park, Mr. Jean-Luc Beliveau, and Mr. Javier Canada, and other experts

                    - Formulation Developments, Hot issues, Problems, New Products

 

 

LAB I

LAB II

LAB III

15:40 – 16:40

Group A

Group C

Group B

16:40 – 17:40

Group B

Group A

Group C

17:40 – 18:40

Group C

Group B

Group A

 

 

 

 

Dinner will be on your ownThis is time for you to build personal and business network through the Surimi School Europe. 

 

 

DAY 3 – Thursday, 26 September 2019

 

07:00 – 08:45    Breakfast (for those who stay in HOTEL ILUNION SUITE MADRID)

 

09:00 – 09:40    15 Attractive Packaging Idea and Robotic Automation

                                  (Mr. Bernard Leveau, MULTIVAC/Symbaconsultant)

 

09:40 – 10:10    16 Functional/Medicinal Ingredients found in Flounder Surimi

(Dr. Youjin Jeon, Jeju National University, Jeju, S Korea)

 

10:10 – 10:50    17 Ingredient Technology - Chapter 18 (Surimi and Surimi Seafood, 3rd edition 2014) – including “Fat Blocking by Surimi”

 Prof. Jae Park (OSU Surimi School)

 

10:50 – 11:15    Coffee Break

 

11:15 – 12:10    18 Crabstick Manufacturing - Chapter 9 (Surimi and Surimi Seafood, 3rd edition 2014)

Prof. Jae Park (OSU Surimi School)

 

12:10 – 13:00    Questions and Answers

Presentation of Certificate to Attendees who complete the 3-Day program.
                         

13:00 – 14:30    Adjourn and Lunch

 

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