The 6th
SURIMI SCHOOL EUROPE

 

Location: To be determined

Time: September – October 2009

 

Suggestions can be made directly to Dr. Jae Park at surimiman1@yahoo.com.

 

Co-organized by:

Surimi School Europe &

Co-organizers will be determined.

ENGLISH – SPANISH/FRENCH – RUSSIAN (Instant) translation will be offered.

 GROUP PICTURES

Seafood International Article covering Surimi School Europe 2007

The following information is the program of 2007 Surimi School Europe. 

 

SPONSORED BY:

SPONSORS 2007: ACTIV INTERNATIONAL, ADRIEN GROUPE, AMERICAN SEAFOODS, ANGULAS-AGUINAGA, ATLANTIKA, EUROCRI, FUTURE SEAFOOD EUROPE, JP KLAUSEN & CO., ROQUETTE, SOFRAL, SURDRY, TRIDENT SEAFOODS, and UNISEA. 

SPONSORS 2005: ACTIV INTERNATIONAL, AMERICAN SEAFOODS, ATLANTIKA, EUROCRI, FUTURE SEAFOOD EUROPE, INDUSTRIAL MICROWAVE SYSTEMS, ROQUETTE, TRIDENT SEAFOODS

SPONSORS 2003: ADRIEN GROUPE, AMERICAN SEAFOODS, ARLA FOODS, CARGILL CORP., CENTRAL SOYA, LASSOUDRY, ROQUETTE, TRIDENT SEAFOODS, ACTIV INTERNATIONAL

SPONSORS 2001:   ACTIV INTERNATIONAL (France), AMERICAN SEAFOODS (USA), ARLA FOODS (Denmark), BIBUN CORPORATION (Japan), CENTRAL SOYA (Denmark), HINDUSTAN LEVER (India), ROCHE VITAMINS (USA), ROQUETTE FRERES (France), TRIDENT SEAFOODS (USA)

SPONSORS 1999:   ACTIV INTERNATIONAL, AMERICAN SEAFOODS, BELOVO, MD FOODS, ROQUETTE, YANAGIYA

Course Descriptions:

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, rheology 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 hands-on practice and experiments (in three groups by English, Spanish, and possibly Russia).  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.  Translation (English to Spanish) will be instantly provided using a headphone.
 

Airport Connections to Bilbao (BIO) from various cities in Europe

Direction from Bilbao (BIO) airport to Gran Hotel Durango: Click here for detailed directions

The Gran hotel Durango is located in the middle of the Basque Country, more or less at the same distance from the main cities, 15 min away from Bilbao and 30 min away from San Sebastián, Vitoria and the Bilbao Airport.  To get to Durango you have to take the motorway to San Sebastián and follow until you find the way out to Lurreta/Durango/Vitoria-Gasteiz.

Once you are out from the motorway you have to take the way to Vitoria-Gasteiz and take the third exit.  You will find the Durango City Centre, and then you will see a yellow signal indicating Gran Hotel Durango. Click GRAN HOTEL DURANGO for a map.

Taxi is available from the airport at 40 Euro.  We organizers are looking for possible shuttle services.

HOTELS:

·         GRAN HOTEL DURANGO

·         HOTEL KURUTZIAGA (Durango) www.kurutziaga.com; 15 minutes walk / 5 minutes by taxi to Gran Hotel Durango.

·         HOTEL ELORRIO (Elorrio) www.hotelelorrio.com; 20 minutes by taxi to Gran Hotel Durango

Registration & Enrollment:

For the registration, you must contact Dr. Jae Park at surimiman1@yahoo.com AND Jae.Park@oregonstate.edu with the following information: [Due to a spam control, your e-mail may not reach Dr. Park.  Therefore use two e-mail addresses]

The 5th Surimi Technology School Europe (26-28 September, 2007)
Name:
Company:
Address:
E-mail: ________________
 

Registration fee: €1,000 per person (a discount for a multiple registration from the same company: The second person at 950 Euro, the third person at 900 Euro).

Please note that the registration fee includes:

1. Three (3) nights of room at Gran Hotel Durango (4-Star Hotel) or other local hotels (Check In: 25 September; Check out: 28 September), 3 Continental breakfasts (26-28 September), 3 lunches (26-28 September), 1 dinner (26 September), and 5 coffee breaks.  Attendees will cover their own dinner on 27 September.  The list of local restaurants will be provided.

2. Dr. Jae Park's latest textbook ($160 retail) on surimi technology (Surimi and Surimi Seafood, Second Edition, published in March 2005)

3. Other hands-out and souvenirs

Special registration fee without room and continental breakfast (for local attendees): Exception can be applied.  Registration fee would be €700 per person (a discount for a multiple registration from the same company: The second person at €650, the third person at €600)

A special rate for registration for Forum only (9:00 – 14:20, Wednesday, 26 September, including one lunch): €150 per person without dinner; €200 per person with dinner. 

DAY 1 – Wednesday, 26 September 2007

 

7:00 – 8:30                Continental Breakfast (for those who stay  in Hotel Durango).  Each hotel provides breakfast separately.

 

 

7:30 – 8:45                Registration

 

8:45 – 8:55                Welcome/Opening Remarks

Mr. Carlos Luna (Managing Director, Angulas-Aguinaga, Spain)

 

8:55 – 9:00                Introduction of Course Work

                                    Prof. Jae Park (Oregon State University, USA)

 

SURIMI FORUM

 

9:00 – 10:30  Panel Discussion: Global Market Update for Surimi   

                              Dr. Pascal Guenneuges (Pres, Future Seafoods Europe) – Moderator

                              Ms. Torunn Haljem (GM, Trident Seafoods, USA)

                              Mr. Chris McReynolds (VP, Aker BioMarine, USA)

                              Mr. Anucha Techanitisawad (CEO, Andaman Surimi, Thai)

                              Mr. Shivram Warrior (VP, Hindsutan Lever, India)

                             

10:30 – 11:00            Coffee Break

 

11:00 – 12:20            Panel Discussion: Surimi Seafood Market: Present and Future

                              Prof. Jae Park (OSU Surimi School) - Moderator

Dr. Pascal Guenneuges (Pres, Future Seafoods Europe)                                             

Ms. Babro Bellido (Marketing Manager, Angulas-Aguinaga, Spain)           

                              Mr. David Gorwood (General Manager, Cuisimer, France)                                                        

 

12:20 – 13:20            Product Cutting and Tasting

Featuring Major Surimi Seafood from Japan, Korea, USA, and Europe

Prof. Jae Park (Oregon State University)

Mr. Jean-Luc  Beliveau (Cuisimer, France)

                                   

13:20 – 14:20            Lunch

 

14:20 – 14:30            Group Picture

 

 

 

14:30 – 15:20            Manufacture of Surimi

                                    Mr. Don Graves (UniSea, Dutch Harbor, USA)

 

15:20 – 16:30            Chemistry of Surimi Gelation

                                    Prof. Tyre Lanier (NC State University, USA)

 

16:30 – 17:00            Coffee Break

 

17:00 – 17:40            Squid Protein Utilization

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

 

17:40 – 18:20            Quality Control of Surimi Processing at Factory Trawlers

                                    Mr. Richard Draves (American Seafoods, USA)

 

18:20 – 18:30            Questions and Answers

 

20:00 – 21:15            Sponsor’s Presentations

 

21:15 – 22:30            Dinner and Welcome Reception

 

 

 

DAY 2 – Thursday, 27 September 2007

 

7:00 – 8:30                Continental Breakfast (for those who stay in Hotel Durango).  Each hotel provides breakfast separately.

 

 

8:30 – 9:40                Surimi Microbiology and Pasteurization

                                    Prof. Mark Daeschel (Oregon State University, USA)

 

9:40 – 10:50              Gel Preparation and Analysis for Better Quality Control

                                    Prof. Jae Park (Oregon State University)

 

10:50 – 11:20            Coffee Break

 

11:20 – 12:20            Packaging for Surimi Seafood

11:20 – 11:40            Packaging Trends

Mr. Jean-Luc Beliveau

 

11:40 – 12:20            Automated Packaging for Crabstick with/without Film in Flowpack

Mr. Michael Regal (Eurocri, France)

 

12:20  - 13:20            Ingredient Technology (excluding colors)

                                    Prof. Jae Park (Oregon State University, USA)

                                   

13:20 – 14:20            Lunch

 

14:20 – 15:00            Development of Functional Surimi Seafood

                                    Ms. Irene Gartzia Palacios (AZTI, Spain)

 

                        15:00 – 18:00            Laboratory Session

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

 

            LAB I   -           Gel and Texture Lab (Prof. Lanier and AZTI Staff)

Includes video presentation of fast gel cooking – Microwave and Ohmic heating.

Gels cooked in two methods will be measured for the texture values

 

LAB II -            Microbiology and Sanitation Lab (Prof. Daeschel and AZTI Staff)

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

 

LAB III -           Discussion with Prof. Park and Mr. Jean-Luc Beliveau – Formulation Developments, Hot issues, Problems, New Products

 

The Lab session will be divided into three language groups: English speaking, Spanish Speaking, and Russian Speaking. Discussion is highly encouraged during the lab sessions.

 

 

LAB I

LAB II

LAB III

15:00 – 16:00

English

Spanish

Russian

16:00 – 17:00

Spanish

Russian

English

17:00 – 18:00

Russian

English

Spanish

 

 

 

 

 

 

18:30              Dinner will be on your own.  This is time for you to build personal and business network through Surimi School Europe/Trans Atlantic. 

The list of local restaurants will be provided at the hotel reception desk.

 

 

DAY 3 – Friday, 28 September 2007

 

7:00 – 8:30                Continental Breakfast (for those who stay  in Hotel Durango).  Each hotel provides breakfast separately.

 

8:30 – 8:40                Research and Development at AZTI Tecnalia

Ms. Begoña Pérez Villarreal (Business Director, AZTI, Spain)

 

8:40 – 9:30                Color Quality of Surimi Seafood

                                    Prof. Jae Park (Oregon State University)

 

9:30 – 10:15              New Developments of Surimi Seafood in Japan

Mr. H. Nozaki (Director, Protein Research Center, Kibun Foods, Japan)

 

10:15 – 10:45            Coffee Break

 

10:45 – 12:30            Surimi Seafood: Products, Manufacturing, and Market

                                    Prof. Jae Park (OSU Surimi School)

 

12:30 – 13:00            Questions and Answers

 

13:00 – 14:00            Adjourn and Lunch

                                   

 

Shuttle to the BIO airport: Departing Hotel Durango at 13:00, 14:00, 15:00

 

 

Thanks for your participation.  If you have any questions, contact surimiman1@yahoo.com.  Have a safe trip back home.

 

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