The 6th

SURIMI SCHOOL EUROPE

 

 

 

THEME:

 

HOW TO CUT COSTS AND SECURE OUR FUTURE!

 

 

 

 

Location : HOTEL MERCURE PARIS ROISSY CHARLES DE GAULE

 

Driving Direction to the Hotel

 

Date: 21-23 September 2009

(Monday – Wednesday)

 

This location has been selected to assist every traveler under the current economic condition.  This hotel will offer the attendees to travel the least from the major airport (Paris CDG) in Europe.  It means the saving of money and time.  In addition, to accommodate every body’s need, we are going to keep the same rate of 2007(€1000 including 3 nights room at the Hotel MERCURE).

 GROUP PICTURES

Seafood International Article covering Surimi School Europe 2009

SPONSORED BY:

SPONSORS 2009: ADRIEN/ARCOPA, AJINOMOTO FOODS EUROPE, ALLIANCE OCEANE, AMERICAN SEAFOODS, BROOKFIELD ENGINEERING, CJ FOODS, FUTURE SEAFOOD EUROPE/ATLANTIKA, JP KLAUSEN & CO, MULTIVAC, ROQUETTE, SAN ARAWA, and TRIDENT SEAFOODS

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

Contact Dr. Park (surimiman1@yahoo.com) if you are interested in becoming a sponsor for the 6th Surimi School Europe

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, 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 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 6th Surimi Technology School Europe (21-23 September, 2009)
1) Name:
2) Company:
3) Address:
4) 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 HOTEL MERCURE PARIS-ROISSY-CDG (3-Star Hotel) with recent remodeling (Check In: 20 September; Check out: 23 September), 3 Continental breakfasts (21-23 September), 3 lunches (21-23 September), 2 dinners (21 and 22 September), and 5 coffee breaks.

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 a daily registration for Forum Monday, 21 September; lunch is included): €250 per person without dinner; €300 per person with dinner. 

 

 

 

DAY 1 – Monday, 21 September 2009

 

7:00 – 8:30       Continental Breakfast (for those who stay at HOTEL MERCURE) 

 

7:30 – 8:30          Registration

 

8:30 – 8:40          Welcome/Opening Remarks

Mr. Jean-Sebastien Tamasier (President, ADISUR; GM, Fleury Michon)

 

8:40 – 8:50          Introduction of Course Work

                        Prof. Jae Park (Oregon State University, USA)

 

 

8:50– 10:30         Panel Discussion: Global Market Update for Surimi     

                        Dr. Pascal Guenneugues (Pres, Future Seafoods Europe) – Global and Europe

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

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

                        Mr. Shivram Warrior (Pres, Indian Surimi, India) - India

                        Mr. Eduardo Gonzales Lemmi (CEO, San Arawa S.A., Argentina)

                        Mr. Martijn Van Broekhoven (JP Klausen)  - South America, Japan

                        Mr. Pierre Commere (ADISUR) – IUU (Catch Certificate)

 

                                   

10:30 – 11:00      Coffee Break

 

11:00 – 12:10      Panel Discussion: Surimi Seafood Market: Present and Future

                        Dr. Jae Park (OSU Surimi School) - Moderator

Mr. David GORWOOD (MD, Alliance Oceane) - French market

Ms. Babro Bellido (Director de Marketing, Angulas Aguinaga S.A.) - Spanish market

Ms. Jovita Geciene (Future Seafood Europe) - Russian/Easter European market

 

12:10 – 13:00    Product Cutting and Tasting

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

Dr. Jae Park (Oregon State University): USA,

Dr. Joodong Park (CJ Foods, South Korea): Korea

Mr. Jean-Luc Beliveau (R&D Director, Alliance Oceane, France): Europe

Mr. Javier Cañada (R&D Director, Angulas-Aguinaga, Spain): Europe

Mr. Masahiro Hachisu (Kibun Foods, Japan): Japan

                                   

13:00 – 14:10    Lunch

 

14:10 – 14:20    Group Picture

 

14:20 – 14:55      How are fried surimi seafoods consumed in Japan and Korea? Can we make it happen in Europe?

Mr. Masahiro Hachisu (Kibun Foods, Japan)

                        Dr. Jae Park (Oregon State University)

                       

 

 

 

14:55 – 15:45      Manufacture of Surimi

                        Mr. Richard Draves (American Seafoods, USA)

 

15:45 – 16:15      Coffee Break

 

16:15 – 17:30    Chemistry of Surimi Gelation

                        Dr. Tyre Lanier (NC State University, USA)

 

17:30 – 17:45    Questions and Answers

 

18:00 – 20:00      Sponsor’s Presentations (Sponsors will make a brief statement for their business.  Some may display their brochures, while we all develop our networks).

 

20:00 – 22:00    Dinner (served at the hotel) and Welcome Reception

 

 

 

DAY 2 – Tuesday, 22 September 2009

 

07:00 – 08:30    Continental Breakfast (for those who stay at Hotel MERCURE)

 

08:30 – 09:10      Alaska Pollock for Healthy Future

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

 

09:10 – 10:20      Surimi Microbiology and Pasteurization

                        Dr. Mark Daeschel (Oregon State University, USA)

 

10:20 – 10:50      Coffee Break

 

10:50 – 11:25    Packaging for Surimi Seafood by MULTIVAC (Part 1) and (Part 2)

                        Mr. Bernard Leveau (Multivac)

 

11:25 – 11:55      Ohmic Cooking: Gel Preparation for Accurate Quality Assessment

                        Dr. Jae Park (Oregon State University)

 

11:55 - 13:10     Ingredient Technology

                        Dr. Jae Park (Oregon State University, USA)

                        Ms. Audrey Taffin (ROQUETTE) – Starch and Vegetable Proteins (20 min)

                        Mr. Carl Fischer (AJINOTMO EUROPE) - TGase in surimi seafood (10 min)

                       

13:10 – 14:20    Lunch

 

14:20 – 15:00    Bacillus in Surimi Seafood:

Prevalence, Biodiversity and Impact of Processing Conditions on Survival and Growth

                        Dr. Emmanuel Coton (R&D Project Manager, ADRIA NORMANDIE, France)

 

15:00 – 18:00      Laboratory Session (Conference room will be divided into 3 small rooms)

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

 

LAB I -              Gel and Texture Lab (Prof. Lanier/Prof. Yongsawatdigul)          

Includes video presentation of fast gel cooking – Ohmic heating:

Presenting Ohmic Gel Cooker.  Gels cooked in two methods (water bath and ohmic cooking) will be measured for the texture values.

 

LAB II -             Microbiology and Sanitation Lab (Prof. Daeschel): 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, French Speaking, and Russian Speaking. Discussion is highly encouraged during the lab sessions.

 

	LAB I	LAB II	LAB III
15:00 – 16:00	English	French	Russian
16:00 – 17:00	French	Russian	English
17:00 – 18:00	Russian	English	French

 

 

 

 

 

 

19:30                     Dinner (served at the hotel) – to build personal and business network through Surimi School Europe

 

 

DAY 3 – Wednesday, 23 September 2009

 

7:00 – 8:30        Breakfast (for those who stay in Hotel MERCURE). 

 

8:30 – 9:10          New Product Development after Crabstick

                        Mr. Jean-Luc Beliveau (Alliance Oceane, France)

 

9:10 – 9:55          Sensory as R&D Tool to accommodate current economy

                        Dr. Jean-Marc Siffermann (Agro Paris Tech, France)

 

9:55 – 10:35        Characteristics of Warm Water Species Surimi

                        Dr. Jirawat Yongsawatdigul (Suranaree University of Technology, Thailand)

                       

10:35 – 11:05    Coffee Break

 

11:05 – 12:00      Surimi Seafood: Products and Manufacturing

                        Dr. Jae Park (OSU Surimi School)

                       

12:00 – 12:30      Questions/Answers and Certificate Presentation

 

12:30 – 14:00      Adjourn and Lunch

                                   

 

Thanks for your participation.  If you have any questions or suggestions, contact surimiman1@yahoo.com.