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.
*********************
The 11th SURIMI SCHOOL EUROPE
24-26
September (Tue-Thu) 2019
Better Health and Wellbeing
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 Makers 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 Makers 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 Lets learn from Japan
Prof. Jae Park (OSU Surimi School)
08:50
9:00 Introduction of Program
Prof. Jae Park (
SURIMI MAKERS 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
Japans 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 Sponsors Presentations
18:30
20:00 Sponsors Presentations (Drinks and Appetizers
will be served)
Sponsors will have 5 min presentation to cover the
companys 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 (
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 own.
This 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