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The 9th SURIMI SCHOOL EUROPE
 
23-25 September (Wed-Fri) 2015

“Innovation for New Products”

 

 

Surimi School Europe

 

Location : Hotel Vincci Soho (Madrid, Spain)

Co-organized by:

Surimi School Europe & AZTI (Spain)


Group Photo including 2013 and 2015

 

2015 SPONSORS

Activ International, Trident Seafoods, Alliance Oceane, Viciunai, Future Seafood Europe/Atlantika, LUF-EURO, AJINOMOTO FOODS EUROPE, IGRECA, Takasago Europe, JP Klausen, Sairem, and more to be added (listed as confirmed)

 

Course Descriptions:

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

Surimi Forum I:  Global Update of Surimi – Production & Market – Europe, Russia, USA, Japan, Korea, SE Asia, and China.

Surimi Forum II: Premium Quality and Innovation for New Products
Lectures/Discussion
Clean Label Formulations, Surimi Chemistry, Microbiology/Safety, Good Enzymes and Bad Enzymes, Optimum Comminution for Maximum Values, Sensory Application, New Products/Flavor Ideas, Success and No Success in Product Development, Good Enzyme/Bad Enzymes, Ingredient Technology, Surimi Manufacture, Crabstick Manufacturer, and more.

Product Cutting and Tasting: New Products never found in Europe will be cut and tasted.

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

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, 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 the registration (non-Spanish), you must contact Dr. Jae Park at surimiman1@yahoo.com.  If you do not hear a reply back within 24 hours, contact Jae.Park@oregonstate.edu.

For Spanish registration, contact Ms Meritxel Gonzαlez <meritxel.gonzalez@azti.es>

The 9th Surimi School Europe (23 - 25 September 2015)
1) Name:
2) Company:
3) Address:
4) E-mail:

Registration fee: €1,200 per person [Early registration ending by Friday, 31 July (After 1st August, it will be €1,300 per person)], including,

[For Those Who missed the early registration deadline: Please contact Dr. Jae Park for a special rate.]

1) 3 nights (check in: 22 September; check out: 25 September) of single room (€450: breakfast and tax included) at Hotel Vincci Soho

2) 3 buffet breakfasts

3) 3 lunches

4) 1 dinner (23 September)

5) 5 coffee breaks

6) Program Booklet – containing all lecture slides to be covered at the program

7) Souvenirs

8) Surimi and Surimi Seafood, 3rd Edition (2014), by Prof. Jae Park will be given to attendees with 3 Day Full Registration

Special rate for the first day (Surimi Forum and dinner) or any one day attendance:

1) €400 per person includes no hotel, no breakfast, 1 lunch, 2 coffee breaks, 1 dinner, and above 6), 7) and 8);

2) €550 per person includes 1 night of single hotel, 1 breakfast, 1 lunch, 2 coffee breaks, 1 dinner, and above 6), 7) and 8). Early registration fee is not applied to this special rate.

Cancelation Policy: No refund is guaranteed for any cancelation made on or after 23 August due to the contract with the hotel.  Any cancelation before 23 August will be subjected to €250 for administration fee.

Parking at Hotel Vincci Soho: It has 40 parking spaces on the basis of first come, first served.  The rates are: 1) Parking only for day use: 10.00 Euros (taxes included); 2) Parking overnight: 30.00 Euros/night (taxes included). But it is subject to be changed.

Transportation to the Hotel Vincci Soho from the MAD Airport

 

The 9th Surimi School Europe & Forum, Wednesday - Friday, 23 – 25 September, 2015

 

 “Innovation for New Products”

 

Day 1  - Wednesday 23 November 2015

 

 

7:00 – 8:30   Breakfast (for those who stay in Hotel Vincci Soho)

 

7:30 – 8:40   Registration

 

8:40 – 8:50   Welcome/Opening Remarks

 Mr. Robert Delin (Chairman, Activ International, France)

 

8:50 – 9:00   Welcome/Introduction of Course Work

                       Prof. Jae Park (Oregon State University, USA)

 

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

 

SURIMI FORUM       (Wed, 23 September)

 

9:00 – 11:00     1- PANEL I: Global market update and review for Surimi and Surimi Seafood

- Chapter 2 (Surimi and Surimi Seafood, 3rd edition 2014)

 

1a (25 min) Global Supply Situations: Dr. Pascal Guenneugues (Future Seafood) 

 

The following panelists present the situation of supply/demand/general market trend/new developments in their respective markets        

 

1b (15 min) Japan (Mr. Takashi Matsumoto, Nissui, Japan)/Mr. Willem Appeldorn (JP Klausen)

1c (5 min) China (Mr. Joe Zhou, Future Seafood China)

1d (5 min) Korea (Mr. So Chul Hwang, Hansung Enterprise, Korea)

1e (10 min) Thailand – Surimi Production/Surimi Seafood Market (Mr. Anucha Technitisawad, Andaman Surimi, Thailand)

1f (5 min) USA (Prof. Jae Park, OSU Surimi School)

1g (10 min) West Europe (Mr. Jean-Luc Beliveau, Alliance Oceane, France)/(Ms. Coline MILLARD ACHILLI, Col Fisher, France)

1h (10 min) East Europe (Mr. Tomas Skierus, Viciunai, Lithuania)

 

10:30 – 11:00    Coffee/Tea Break

 

11:00 – 12:00     1i (10 min) Spain: Mrs. Elena Baz (Marketing manager, Angulas Aguinaga, Spain)

1j (5 min) ADISUR Update – Mr. Pierre Commere (Exe Director, ADISUR)

1k (15 min) Summary: Dr. Pascal Guenneugues (Future Seafood)

 

(30 min) Questions & Answers

           

12:00 – 13:00    2 Clean Label Formulation

Prof. Tyre Lanier (North Caroline State University, Raleigh, NC, USA)

 

13:00 – 14:00    Lunch

 

14:00 – 14:10    Group Photo

 

14:10 – 15:40    3 PANEL II: Premium Quality & Innovation for New Products

Surimi Seafood market in Western Europe is getting matured.  Primary goal is to discuss how to expand our market using “Premium Quality and Innovation for New Products”.

3a (20 min) – Mr. Javier Caρada (Angulas Aguinaga, Spain)

3b (20 min) – Mr. Yoann Pineau (Fleury Michon, France)

3c (20 min) – Mr. Jean-Luc Beliveau (Alliance Oceane, France)

3d (20 min) – Dr. Jae Park (OSU Surimi School)

 

15:40 – 16:20     4 Surimi Seafood – New Products and Flavor Ideas

                               Ms. Vanessa Zuccoli (Takasago Europe GmbH)

 

16:00 – 18:30 ADISUR Board Meeting (2015) per Pierre

 

 

 

16:20 – 16:50    5 Success and No Success Stories based on our Surimi Seafood Development

Prof. Javier Borderias (Insituto del Frio, Madrid, Spain)

 

16:50 – 17:40    Coffee Break &

Product Cutting and Tasting of “Surimi Seafood Products Not Found in Europe”. Pick your most favorite 3 items.

Fish cakes

Hot pot/Fish balls

Barbecue food (skewers)

Snacks

 

17:40 – 18:00    Questions and Answers

 

18:00 – 18:40    Network Development (Beer will be served

 

18:40 – 20:00    Sponsor’s Presentations (Drinks 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

Activ International

18:45-18:50

Trident Seafoods

18:50-18:55

Alliance Oceane

18:55-19:00

Viciunai

19:00-19:05

LUF-EURO

19:05-19:10

Future Seafood/Atlantika

19:10-19:15

Ajinomoto Food Europe

19:15-19:20

IGRECA

19:20-19:25

Takasago Europe

19:25-19:30

JP Klausen

 

20:00 – 22:00    Dinner and Welcome Reception

 

 

SURIMI SCHOOL       (Thu-Fri, 24 - 25 September)

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 – Thursday, 24 November 2015

 

07:00 – 08:45    Breakfast (for those who stay in Hotel Vincci Soho)

 

09:00 – 09:40    6 Manufacture of Surimi - Chapter 3 (Surimi and Surimi Seafood, 3rd edition 2014)

Dr. Jae Park (OSU Surimi School)

 

09:40 – 10:40    7 Chemistry of Surimi Gelation - Chapter 4 (Surimi and Surimi Seafood, 3rd edition)

Prof. Tyre Lanier (NC State University, USA)

 

10:40 – 11:00    8 Surimi Microbiology and Pasteurization I - Chapter 16 (Surimi and Surimi Seafood, 3rd edition)

Prof. Mark Daeschel (Oregon State University, USA)

 

11:00 – 11:30    Coffee Break

 

11:30 – 12:10    8 Surimi Microbiology and Pasteurization II - Chapter 16 (Surimi and Surimi Seafood, 3rd edition)

Prof. Mark Daeschel (Oregon State University, USA)

 

12:10 – 13:10    9 Accurate Gel Preparation for Better Quality Control - Chapter 17 (Surimi and Surimi Seafood, 3rd edition 2014)

Prof. Jae Park (Oregon State University)

 

13:10 – 14:30     Lunch

 

14:30 – 15:20    10 Sensory Application with New Development

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

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

 

(Change Room Settings)

 

15:30 – 18:30    11 Laboratory Session

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

 

LAB I -     Gel and Texture Lab (Prof. Lanier, Dr. Sam Poowakanjana)

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

Paste of Pacific whiting surimi prepared with:

1)     No inhibitor

2)     1% dried egg white;

3)     3% potato extract.

Will be cooked in two methods (water bath and ohmic). Each group will have one large sausage for each treatment to compare for the texture values

 

           LAB II -     Microbiology and Sanitation Lab (Prof. Daeschel, Ms. Irene Gartzia)

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

New devices for micro testing and sanitation will be presented and discussed.

 

LAB III -     Discussion with Prof. Park, Mr. Jean-Luc Beliveau, Mr. Yoann Pineau, and Mr. Javier Canada

                  - Formulation Developments, Hot issues, Problems, New Products

The Lab session will be divided into three groups by First Name:

 

 

LAB I

LAB II

LAB III

15:30 – 16:30

Group 1 (A-E)

Group 2

Group 3

16:30 – 17:30

Group 2 (F-M)

Group 3

Group 1

17:30 – 18:30

Group 3 (N-Z)

Group 1

Group 2

 

 

 

 

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

 

 

DAY 3 – Friday, 25 September 2015

 

7:00 – 8:45         Breakfast (for those who stay in Hotel Vincci Soho)

 

9:00 – 9:30        12 Good Enzyme and Bad Enzymes in Surimi Seafood -

Chapters 4, 5, and 18 (Surimi and Surimi Seafood, 3rd edition 2014)

·       12a (10 min) Good Enzyme (TG Enzyme Preparation):

Mrs DELPOUVE Amelie (Ajinomoto Foods Europe)

·       12b (20 min) Bad Enzymes and Control:

Prof. Jae Park (OSU Surimi School)

 

9:30 – 10:10       13 Optimum Comminution for Maximum Values - Chapter 8 (Surimi and Surimi Seafood, 3rd edition 2014)

Dr. Samanan Poowakanjana (Masirah Golden Waves, Oman)

 

10:10 – 10:35    14 Ingredient Technology 1 - Chapter 18 (Surimi and Surimi Seafood, 3rd edition 2014)

 Prof. Jae Park (OSU Surimi School)

 

10:35 – 11:05    Coffee Break

 

11:05 – 11:35    14 Ingredient Technology 2 -

·       (10 min)- Super Seasoning “KOKUMI” for Surimi Seafood:

Mrs DELPOUVE Amelie (Ajinomoto Foods Europe)

·       (20 min) Ingredient Technology Chapter 18 (Surimi and Surimi Seafood, 3rd edition 2014)

Prof. Jae Park (OSU Surimi School)

 

11:35 – 11:55    15 Functional Ingredients for Health and Nutritional Claims

Ms. Irene Gartzia (AZTI)

 

11:55 – 12:40    16 Crabstick Manufacturing - Chapter 9 (Surimi and Surimi Seafood, 3rd edition 2014)

Prof. Jae Park (OSU Surimi School)

 

12:45 – 13:30    Questions and Answers

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

13:30 – 15:00    Adjourn and Lunch

 

 

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