Surimi School Europe

The 14th Surimi School Europe

will be offered in Madrid, Spain

23-25 Sept

30 Sept – 2 Oct

Stay tuned.

Any suggestions can be sent to:

Co-organizers:

Prof. Park at surimiman1@yahoo.com

Dr. Samanan at sanderous74@gmail.com

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Jae Park Surimi School Europe 2024

The 13th Surimi School Europe

8-10 October 2024

Group photo 1

Group photo 2

Group photo 3

Group photo 10MB

A Parade of Sponsors

Hotel Occidental Atenea Mar

Questions and suggestions can be directed to

Prof. Park (surimiman1@yahoo.com)

Please note other related shows/conferences in Europe:

Seafood Expo Russia (St. Petersburg): 17-19 Sept

Conxemar (Vigo Seafood Show): 1-3 Oct

Groundfish Forum/Copenhagen: 15-17 Oct

2024 Sponsors

Viciunai, Seafood Connection, Pacific Blends, Russian Fishery Company, Lycored,

Global Food Group, JP Klausen, K-Pack, TOROWHITE, Samjin Food (Samjin Amook), KOMAS, LUF-Euro, Yanagiya Machinery, Avebe, IGRECA, SEODO

(More to be added: Listed as Confirmed)

Surimi School Sponsorship is used:

1) To Fund Various Surimi Research Projects:

2) To Cover Travel Expenses for Speakers

Publications Funded by Jae Park Surimi School

Jae Park Surimi School truly appreciates all sponsors as all the research were conducted using sponsorship.

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If you wish to peek the previous program offered in 2022, please click this link.

Feel free to make any suggestions and ideas to Prof. Park.

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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, India, and SE Asia.

Lectures/Discussion:

• Surimi Market/Production

• Commodity Updates

• Success Story – Upgrading the market of fried surimi seafood (Amook) in S Korea?

• Plant-based Muscle Foods & Cultured Meat

• My Story of Ohmic Cooker as Superior Tool for Quality Assurance

• Fried surimi seafood is “really” healthy (low fat: 2-3% fat)

• Incline Cooker – Evolved from Belt and Drum Cooker

• Tropical Fish Surimi vs. Coldwater Fish Surimi

• 3D Printing for nutritionally enhanced crabsticks

• How to replace Titanium Dioxide

Product Cutting and Tasting: Premium “fried” surimi seafood from Samjin Amook (S Korea) will be cut and tasted by attendees.

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, 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 13th Surimi School Europe (8-10 October 2024)
1) Name:
2) Company:
3) Address:
4) E-mail:

5) ( ) Day 1 only, ( ) Day 1-3 with the textbook, ( ) Day 1-3 without the textbook.

Registration fee: €900 per person [Early registration will expire on July 31. (Effectively August 1, it will be €1000 per person)], including

1) 3 lunches

2) 1 dinner (8 October)

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) The textbook 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 (1st August) may not receive the textbook on time. If you wish not to have the textbook, 90 Euros will be discounted.

Breakfast will be provided for those who stay at Hotel Occidental Atenea Mar

Special Registration Fee for the Day 1 (8 October) including dinner:

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

Cancelation Policy: No refund is guaranteed for any cancelation made on or after 31 August due to the contract with the hotel. Any cancelation before 31 August will be subjected to €250 for administration fee.

Accommodation

Make your “own” room reservation directly with Occidental Atenea Mar Hotel by clicking Room booking link for your own room reservation. During the process of reservation, you will be asked to add your own ID. Spanish national ID/Passport

If you are a Spanish, add your national ID numbers.

If you are a non-Spanish foreigner, add your own passport numbers.

Contracted Price: 160 Euros per single; 180 Euros per double occupancy

• Adults only (access permitted people over 16 years only)

• Board basis: accommodation and buffet breakfast.

• Prices per room/night in Superior room type.

• Free Wi-Fi in all rooms.

• 10% taxes (VAT) included. This percentage could be increased according to current tax regulations.

• City tax 5.45€ per person/day not included (city tax could be increased according to current tax regulations).

For Room Booking:

Only 30 rooms have been blocked at this time. Depending on the registration, I can negotiate with the hotel for more rooms.

Room Block Deadline is August 15. The organizer has no right to provide a room at a special rate. Therefore, making an early room reservation is highly suggested.

As of September 5, All Rooms at Hotel Occidental Atenea Marine have been sold out. Therefore, make your own reservation at other hotels nearby. Please note we do not have any contract with them.

According to Google Map, four hotels within four blocks from Occidental Atenea Mar: Hotel Best Front Maritime Barcelona, Hesperia Barcelona Del Mar, Eurohotel Diagonal Port, Lugaris Barcelona Beach Apartment.

Transportation Guide from BCN Airport to Hotel Occidental Atenea Mar

Taxi Service

Subway Train

Transportation Map

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Day 1 Tuesday 8 October 2024

7:00 – 8:30 Breakfast (for those who is booked at the program hotel)

7:30 – 8:40 Registration

8:40 – 8:50 Welcome/Opening Remarks

Mr. Oscar Vicente (CEO, Angulas Aguinaga, Spain)

8:50 – 9:00 Introduction of Course Work

Prof Emeritus. Jae Park (Oregon State University, USA)

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9:00 – 11:00 1. SURIMI FORUM

09:00 - 09:25 1a. Surimi Production (Alaska Pollock and Pacific Whiting Surimi) and Surimi Seafood Market in USA (Mr. John Henderschedt, CEO, Phoenix Processor)

09:25 - 09:50 1b. Surimi and Surimi Seafood - Production & Market in Russia (Mr. Oleg Moskvin, Russian Fishery Co)

09:50 - 10:10 1c. Market Development and Trends - Spain (Ms. Yaiza Donaire, Marketing manager, Angulas Aguinaga, Irura, Spain)

10:10 - 10:30 1d. Market Development and Trends – France (Ms. Marine Laplace, Alliance Oceane)

10:30 - 10:50 1e. Market Development and Trends in Japan (Ms. Caroline Hanako Felus, Unit Manager, Seafood Connection, Netherlands)

10:50 - 11:20 Coffee/Tea Break

11:20 - 11:40 1f. Surimi Seafood Markets in Thailand and Surrounding Countries (SE Asia) (Dr. Samanan Poowakanjana, Korat Cold Storage, Thailand)

11:40- 13:00 1g. Global Summary (Surimi Seafood Market Update including East Europe) (Dr. Pascal Guenneugues, Future Seafood) & Angel Rubio (Urner Barry)

13:00 - 14:20 Lunch

14:20 - 14:30 Group Photo

14:30 - 15:00 Discussion (Questions & Answers) – Surimi Market & Production

15:00 - 15:30 2. Global Commodity Update

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

15:30 – 16:00 3. How healthy is fried surimi seafood?

Prof. Jae Park (Jae Park Surimi School)

16:00 – 16:40 4. Success Story – Upgrading the Fried Surimi Seafood Amook in S Korea & Current Market Conditions (Mr. Jeong Seong Woo, Samjin Foods, S Korea)

16:40 – 17:20 Product Cutting and Tasting & Coffee Break

“Premium Amook from Samjin”. Rank each product (1-5) per your preference. 1 for the least like; 5 for the most like.

17:20 – 18:00 Network Development (Welcome Drinks)

Questions and Answers

18:00 – 20:00 Sponsor’s Presentations (Cocktail Hours Continue)

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.

18:10-18:15	Viciunai
18:15-18:20	Seafood Connection
18:20-18:25	Pacific Blends
18:25-18:30	Russian Fishery Company
18:30-18:35	Global Food Group
18:35-18:40	Lycored
18:40-18:45	JP Klausen
18:45-18:50	K-Pack
18:50-18:55	TOROWHITE
18:55-19:00	Samjin Food
19:00-19:05	KOMAS
19:05-19:10	LUF-Euro
19:10-19:15	Yanagiya Machinery
19:15-19:20	Avebe
19:20-19:25	IGRECA
19:25-19:30	SEODO

19:45 – 21:40 Dinner and Welcome Reception

DAY 2 – Wednesday, 9 October 2024

07:00 – 08:45 Breakfast ((for those who is booked at the program hotel)

09:00 – 09:50 5. Current Status on Plant-based and Cultured Meat

Dr. Jung Han (CTO, Unlimeat) – To be presented virtually.

09:50 – 10:30 6. 3D Printing for Nutritionally Enhanced Crabstick

Prof. Hyun Jin Park (Korea University, S Korea) – To be presented virtually.

10:30 – 11:15 7. Accurate Gel Preparation for Better Quality Control

Prof. Jae Park (Jae Park Surimi School)/Dr. Samanan Poowakanjana (Korat Cold Storage)

11:15 – 11:45 Coffee Break

11:45 – 12:25 8. My Story – How I have used Ohmic Cooker for Surimi

Dr. Yuka Kobayashi (R&D Scientist III, King & Prince Seafood)

12:25 – 13:05 9. How to use Various Surimi made from Distinctively Different Thermal Stability (cold water fish vs. tropical fish)

Prof. Jae Park/Dr. Samanan Poowakanjana (Jae Park Surimi School)

13:05 – 14:35 Lunch

14:35 – 15:25 10. Chemistry of Surimi Gelation

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

15:25 – 15:40 11. White Diamond as an Effective Replacement for TiO2: How white can it be

Dr. Roland Beck (Döhler Group, Germany)

15:50 – 17:20 12. Laboratory Session

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

LAB I (15:50 – 16:35)

Gel and Texture Lab (Prof. Jirawat Yongsawatdigul, Dr. Yuka Kobayashi)

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

Gels of Pacific whiting surimi (known with high proteases) prepared without egg white and cooked using two methods (water bath and ohmic). Each group will have large sausages for each treatment to compare the texture values.

LAB II (16:35 – 17:20)

Color Lab (Ms. Elaine Lee)

This R&D lab will offer hands-on color application along with a lecture of colors. Attendees will review colored crabstick (pre-prepared). Detailed color science and technology will be reviewed

During the lab session, technical discussions can be made with Prof. Park, Ms. Marine Laplace in the hallway:

Formulation Developments, Hot issues, Problems, New Products

Dinner (9 October) will be on your own. This is time for you to build personal and business network through Surimi School Europe

DAY 3 – Thursday, 10 October 2024

07:00 – 08:45 Breakfast ((for those who is booked at the program hotel)

09:00 – 09:30 13. Incline Cooker for Crabsticks – Evolved from Conventional Belt Cooker and Drum Cooker

Mr. Kazuo Okubo (Bibun/Nichimo)

09:30 – 10:40 14. Ingredient Technology

Prof. Jae Park (Jae Park Surimi School)

10:40 – 11:10 Coffee Break

11:10 – 12:10 15. Crabstick Manufacturing

Prof. Jae Park (Jae Park Surimi School)

12:10 – 13:00 Questions and Answers

Take Home Exam will be provided for a certificate. For those who wish to receive a certificate, contact Prof. Park (surimiman1@yahoo.com) to take an (open-book) exam (20 questions – either a multiple choice or true/false) which will be conducted in a 2-hr schedule by an appointment using the email communication. Those who make 80/100 will receive a certificate. Those who do not make it will have one more chance of retaking an exam.

13:00 – 14:30 Adjourn and Lunch

Evaluation Comments can be mailed to surimiman1@yahoo.com. Help us serve you better in the future.