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The 10th SURIMI SCHOOL EUROPE
 
20-22 September (Wed-Fri) 2017

“Celebrating Our Efforts since 1999”

 

 

Surimi School Europe

 

Location : HOTEL ILUNION SUITES MADRID (Spain)

Co-organized by:

Surimi School Europe & AZTI (Spain)


Group Photo including 2013, 2015, and 2017

This 10th Surimi School Europe will be the last program before consolidating various Surimi Forums into Global Surimi Forum.  Dr. Park will offer a (customized) mini Surimi School to a smaller group upon request.

 

2017 Sponsors

Trident Seafoods, Alliance Oceane, Activ International, Viciunai, Atlantika/IGRECA, LUF-EURO, Ajinomoto Foods Europe, JP Klausen, Lycored, Stable Micro System, Takasago Europe, Bouwhuis-Enthoven, American Seafoods Europe, Pacific Surimi (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.

 

Lectures/DiscussionClean Label Formulations, Surimi Chemistry, Good Enzymes and Bad Enzymes, Optimum Comminution for Maximum Values, Sensory Application, Adding Values with Natural Color Ideas, Good Enzyme/Bad Enzymes, Ingredient Technology, Surimi Manufacture, Crabstick Manufacturer, and more.

 

Product Cutting and Tasting: Popular Products around the world 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 all registrations (non-Spanish or Spanish), you must contact Dr. Jae Park at surimiman1@yahoo.com as AZTI is not able to handle the Spanish registration.  If you do not hear a reply back within 24 hours, contact Jae.Park@oregonstate.edu.

The 10th Surimi School Europe (20 - 22 September 2017)
1) Name:
2) Company:
3) Address:
4) E-mail:

Registration fee: €800 per person [Early registration has been extended to Monday, 14th August (After 14th August, it will be €900 per person)], including

1) 3 lunches

2) 1 dinner (20 September)

3) 5 coffee breaks

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

5) Souvenirs

6) Surimi and Surimi Seafood, 3rd Edition (2014), by Prof. Jae Park will be given to attendees with 3 Day Full Registration. Those who registered after the first early registration deadline (1st August) may not receive the textbook on time.

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

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

·       €400 per person includes no hotel, no breakfast, 1 lunch, 2 coffee breaks, 1 dinner, and above 4) and 5);

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. Seventy (70) rooms has been blocked for us for 19-22 September. Room block deadline is August 10.

·        Double room single use - €93

·        Double room - €103

·        Buffet breakfast included

·        VAT 10% not included

·        The prices include:

o   WIFI

o   Safe

o   Water service in minibar

 

For your room reservation request, send a message to Ms. Fatima Alvarez

•  Full name, Choice of room, and check in/check out date

•  E-mail address: falvarez@ilunionhotels.com

• Telephone: 91 744 50 00

•  Reservation code for Surimi School Europe: 54747  

Parking at Hotel: The hotel offers a special rate €19/24 hours, ONLY FOR CUSTOMER WHO SLEEPS IN THE HOTEL.  Others HAVE TO PAY per hour.

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.

 

The 10th Surimi School Europe, Wednesday - Friday, 20 – 22 September, 2017

 

 “Celebrating Our Efforts since 1999”

 

 

 

David Castello-Lopes, a journalist for both Le Monde newspaper and Canal+ TV channel in Paris is coming to cover the story of surimi and surimi seafood. He is currently working on a three-minute long story for Canal+ on the origins of surimi and surimi seafood. One of his aims is to show how this 900 year old product went from a niche consumption in Japan to a popularly consumed good in the world less than 50 years. In order to gather information for this story and with the prior authorization of Dr Jae Park, he will be attending some events of this year’s Surimi School Europe in Madrid with a cameraman. In particular – but not necessarily only – Dr Park's introduction speech and product cutting and tasting on September 20th. The final story will be aired on Canal+ no later than November 2017.

 

 

Day 1          Wednesday 20 September 2017

 

7:00 – 8:30     Breakfast (for those who stay in HOTEL ILUNION SUITE MADRID)

 

7:30 – 8:40     Registration

 

8:40 – 8:50     Welcome/Opening Remarks

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

 

8:50 – 9:00     Welcome/Past and Future for Surimi School Europe

Introduction of Course Work

                        Prof. Jae Park (Oregon State University, USA)

 

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

 

SURIMI FORUM       (Wed, 20 September)

 

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

 

1a (10 min) Japan (Prof. Jae Park, OSU Surimi School)

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

1c (15 min) West Europe (Mr. Jean-Luc Beliveau, Alliance Oceane, France)

1d (15 min) East Europe (Mr. Tomas Skierus, Viciunai, Lithuania)

1e (15 min) Spain: Mrs. Elena Baz (Marketing manager, Angulas Aguinaga, Spain)

1f (10 min) Update: ADISUR – Mr. Pierre Commere (Exe Director, ADISUR)

1g (10 min) Update: EU Surimi Think Tank – Mr. Willem Appeldorn (MD, Trident Seafoods Europe)

1h (30 min) Global Summary including Surimi production in Asia: Dr. Pascal Guenneugues (Future Seafood)

 

11:00 – 11:30    Coffee/Tea Break

 

(10 min) Questions & Answers

           

11:40 – 12:00    2 Re-Image Surimi Seafood as a Future Food Trend

Mr. Gonzalo Campos (Fish Marketing Manager Europe, Sealed Air, Spain)

 

12:00 – 12:45    3 Eliminating Food Waste in the Surimi Fishery for Enhanced Sustainability

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

 

12:45 – 14:15    Lunch

 

14:15 – 14:25    Group Photo

 

14:25 – 15:05    4 Adding Values to Surimi Seafood with Stable Colors from Plant Sources

Ms. Christiane Lippert (Head, Marketing (Food Division), Lycored, Switzerland)

 

15:05 – 15:40    5 Culinary Report – 2017 Research Chef Conference & Culinary Expo (San Juan, Puerto Rico: March 14-17)

Ms. Angee Hunt (Sr Faculty Research Assistant II, OSU Surimi School)

 

15:40 – 16:30    6 Sensory Application with New Development

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

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

 

16:00 – 18:30    ADISUR Board Meeting

 

 

 

 

16:30 – 17:30    Coffee Break & Product Cutting and Tasting

“Popular Surimi Seafood Products from Japan, USA, France, and Spain”. Pick your most favorite 3 items.

Fried fish cakes, Premium crabsticks, Lobster sensation,

 

17:30 – 18:00    Questions and Answers

 

18:00 – 18:30    Network Development (Drinks will be served

 

18:30 – 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

Trident Seafoods

18:45-18:50

Alliance Oceane

18:50-18:55

Activ International

18:55-19:00

Viciunai

19:00-19:05

Atlantika

19:05-19:10

IGRECA

19:10-19:15

LUF-EURO

19:15-19:20

Ajinomoto Food Europe

19:20-19:25

JP Klausen

19:25-19:30

Lycored

19:30-19:35

Stable Micro System

19:35-19:40

Takasago Europe

19:40-19:45

Bouwhuis-Enthoven

19:45-19:50

American Seafoods Europe

19:50-19:55

Pacific Surimi

 

20:00 – 22:00    Dinner and Welcome Reception

 

 

SURIMI SCHOOL      (Thu-Fri, 21-22 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, 21 September 2017

 

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

 

9:00 – 09:40      7 Manufacture of Surimi - Chapter 3 (Surimi and Surimi Seafood, 3rd edition 2014)

Dr. Jae Park (OSU Surimi School)

 

09:40 – 10:40    8 Chemistry of Surimi Gelation - Chapter 4 (Surimi and Surimi Seafood, 3rd edition)

Prof. Tyre Lanier (NC State University, USA)

 

10:40 – 11:15    9 Strategies to Improve Surimi Gelation with Low Salt Content: High Pressure Processing and Addition of Amino Acids

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

 

11:15 – 11:45    Coffee Break

 

11:45 – 12:25    10 Optimum Comminution for Maximum Values - Chapter 8 (Surimi and Surimi Seafood, 3rd edition 2014)

Dr. Samanan Poowakanjana (Masirah Golden Waves, Oman)

 

12:25 – 13:10    11 Accurate Gel Preparation for Better Quality Control - Chapter 17 (Surimi and Surimi Seafood, 3rd edition 2014)

Prof. Jae Park (Oregon State University)

 

13:10 – 14:40     Lunch

 

14:40 – 15:20    12 New Flavor Ideas with Super Seasoning Kokumi

Mrs. Amelie DELPOUVE (Ajinomoto Foods Europe)

 

(Change Room Setting)

15:30 – 18:30    13 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

 

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 -     Color Lab (Ms. Elaine Lee)

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

This R&D lab will offer hands-on color application. Attendees will paint color paste on the surface of white crabstick (pre-prepared).

 

LAB III -     Discussion with Prof. Park, Mr. Jean-Luc Beliveau, 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 3 (N-Z)

Group 2 (F-M)

16:30 – 17:30

Group 2 (F-M)

Group 1 (A-E)

Group 3 (N-Z)

17:30 – 18:30

Group 3 (N-Z)

Group 2 (F-M)

Group 1 (A-E)

 

 

 

 

 

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

 

 

DAY 3 – Friday, 22 September 2017

 

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

 

09:00 – 09:40    14 Good Enzyme and Bad Enzymes in Surimi Seafood -

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

·        14a (10 min) Good Enzyme (TG Enzyme Preparation):

Mr. Jean-Pierre BEDNARSKI (Ajinomoto Foods Europe)

·        14b (30 min) Bad Enzymes and Control:

Prof. Jae Park (OSU Surimi School)

 

09:40 – 10:40    15 Ingredient Technology - Chapter 18 (Surimi and Surimi Seafood, 3rd edition 2014)

 Prof. Jae Park (OSU Surimi School)

 

10Mr:40 – 11:10    Coffee Break

 

11:10 – 12:10    16 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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