The 6th
SURIMI SCHOOL
Location: To be determined
Time: September – October 2009
Suggestions can be made directly to Dr. Jae
Park at surimiman1@yahoo.com.
Co-organized by:
Co-organizers will be determined.
ENGLISH – SPANISH/FRENCH – RUSSIAN (Instant) translation will
be offered.
Seafood International Article
covering Surimi School Europe 2007
The following
information is the program of 2007
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
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,
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
Airport Connections to
Bilbao (BIO) from various cities in Europe
Direction from
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
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:
·
HOTEL KURUTZIAGA (
·
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 (
DAY 1
–
7:00
– 8:30 Continental Breakfast (for those
who stay in
Hotel Durango). Each hotel provides
breakfast separately.
Mr.
Carlos Luna (Managing Director,
Prof. Jae
Park (
SURIMI FORUM
Dr.
Pascal Guenneuges (Pres, Future Seafoods
Ms.
Torunn Haljem (GM, Trident
Seafoods,
Mr.
Chris McReynolds (VP,
Mr.
Anucha Techanitisawad (CEO,
Andaman Surimi, Thai)
Mr.
Shivram Warrior (VP,
Prof.
Jae Park (
Dr. Pascal Guenneuges
(Pres, Future Seafoods
Ms. Babro Bellido (Marketing
Manager,
Mr.
David Gorwood (General Manager, Cuisimer,
France)
12:20 – 13:20 Product
Cutting and Tasting
Featuring Major Surimi Seafood from
Prof. Jae Park (
Mr. Jean-Luc Beliveau (Cuisimer, France)
13:20 – 14:20 Lunch
14:20
– 14:30 Group Picture
Mr. Don
Graves (UniSea,
15:20 – 16:30 Chemistry
of Surimi Gelation
Prof.
Dr. Javier
Borderias (
Mr. Richard
Draves (American Seafoods,
18:20 – 18:30 Questions
and Answers
21:15
– 22:30 Dinner and Welcome Reception
DAY 2
–
7:00 – 8:30 Continental Breakfast (for those
who stay in Hotel Durango).
Each hotel provides breakfast separately.
Prof. Mark Daeschel (
Prof. Jae
Park (
11:20 – 12:20 Packaging
for Surimi Seafood
11:20 – 11:40 Packaging Trends
Mr. Jean-Luc Beliveau
Mr.
Michael Regal (Eurocri, France)
12:20 - 13:20 Ingredient
Technology (excluding colors)
Prof.
Jae Park (
13:20 – 14:20 Lunch
14:20 – 15:00 Development
of Functional Surimi Seafood
Ms. Irene Gartzia Palacios (AZTI,
(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 |
The list of local restaurants will be provided at the
hotel reception desk.
DAY 3
–
7:00
– 8:30 Continental Breakfast (for those
who stay in
Hotel Durango). Each hotel provides
breakfast separately.
Ms.
Begoña Pérez Villarreal (Business Director, AZTI,
Prof. Jae
Park (
Mr.
H. Nozaki (Director,
10:15 – 10:45 Coffee Break
Prof. Jae
Park (
Shuttle to the BIO
airport: Departing Hotel Durango at
Thanks
for your participation. If you have any
questions, contact surimiman1@yahoo.com. Have a safe trip back home.