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The 12th SURIMI SCHOOL EUROPE
 
28-30 September (Wed - Fri) 2022

We have gone through tough times in 2020 and 2021:

“What does not kill us makes us stronger” (Friedrich Nietzsche, 1888)

 

Surimi School Europe 

 

Location : Hotel Best 4

(Barcelona, Spain)

Roll-Up Banner for 2022

Organized by:

Jae Park Surimi School & TOROGIPS


Group Photo including 2013, 2015, 2017, 2019, 2022

 

 

2022 Sponsors

Pacific Surimi, Lycored, JP Klausen, Viciunai, Seafood Connection, LUF-EURO, Takasago Europe, Pacific Blends, Trident Seafoods Europe, Ajinomoto Foods Europe, TOROGIPS, FOSS and more

(More to be added: Listed as Confirmed)

 

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

 __________________________________________________________

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/Discussion

•      Surimi Market/Production

•      Commodity Updates

•      Sustainable Surimi Resources besides Alaska pollock

•      NIR Application in Surimi Seafood Manufacturing

•      Plant-based Muscle Foods

•      Innovation: 3-D Printing for Crabstick Production

•      Ingredient Technology Reviews

•      Tropical Fish Surimi vs. Coldwater Fish Surimi

•      Titanium dioxide is now banned in Europe. What can replace it?

 

Product Cutting and Tasting: Premium crabsticks from Japan 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 (non-Spanish or Spanish), 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 12th Surimi School Europe (28 - 30 September 2022)
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: €800 per person [Early registration will be expired on July 31. (Effectively August 1, it will be €900 per person)], including

1) 3 lunches

2) 1 dinner (28 September)

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) 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, 100 Euros will be discounted.

Breakfast will be provided for those who stay at Hotel Best 4 Barcelona

Special rate for the Day 1 (28 September) including dinner:

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

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 Best 4 Barcelona for our program attendees.

Visit www.hotel4barcelona.com and use a promotional code SURIMI2022. 

If you need additional assistance, please contact Ms. Cecilia Ordσρez – Groups and Meetings Department: grupos.hotel4barcelona@besthotels.es

 

Hotel Best 4 Barcelona

c/ Dr. Trueta 164

08005 – Barcelona

Contact person: Ms. Cecilia Ordσρez – Groups and Meetings Department

grupos.hotel4barcelona@besthotels.es

 

·       Double room single use: €110

·       Double room: €125

·       Buffet breakfast included

·       VAT 10% included

·       Tourist Taxes NOT Included:

3.80 EUR per person and night (10% VAT included)

·       The prices include:

o   WIFI

o   Safe

o   Minibar

For Room Booking:

Only 50 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.

Detailed: Transportation Guide to the Hotel Best 4 Barcelona from the Barcelona Airport

Taxi Service: the time and price may vary depending on traffic conditions, but on normal circumstances should not take longer than 20 minutes and cost is around 35-40 Euro.

Suburban Train: if you are arriving at Terminal 1 you will need to take a free shuttle service that will drive you to the train station. Trains leave every 20 minutes from 06:08h until 23:38h. The best option to get to city centre or to the hotel is to leave get off the train at Passeig de Grΰcia Station (about 26 minutes after leaving the airport station). Then take the metro at the same station until Llacuna metro station (same line - Line 4 – Yellow). The estimate cost is 4 Euro and estimate time from/to airport-hotel is about 45-55 minutes.

 

COVID Testing

If you ever need a COVID negative certificate for your return to your home country, please visit the website.  You can find a testing site near the hotel.

 

***********************************************************************

 

Day 1          Wednesday 28 September 2022

 

7:00 – 8:30      Breakfast (for those who stay in Hotel Best 4 Barcelona)

 

7:30 – 8:40     Registration

 

8:40 – 8:50     Welcome/Opening Remarks

   Prof. Jae Park (Oregon State University, USA)

 

8:50 – 9:00      Introduction of Course Work

                          Prof. Jae Park (Oregon State University, USA)

 

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

 

9:00 – 11:00       1. SURIMI FORUM

 

09:00 - 09:20     1a. Alaska Pollock Surimi from USA and Russia (Prof. Jae Park)

 

09:20 - 09:40     1b. Pacific Whiting Surimi (Mr. Brendan McKenna, Pacific Surimi, Newport, OR, USA)

 

09:40 - 10:10     1c. Market Development and Trends - Spain (Mr. Mikel Grande, Director, 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 Trends in Japan (Mr. Akira Taniguchi, UniSea/Nissui)

 

10:50 - 11:10     1f. ADISUR Update (Mr. Pierre Commere, Exe Director, ADISUR, Paris, France)

 

11:10 - 11:40     Coffee/Tea Break

 

11:40- 13:00      1g. Global Summary (Surimi Market Update) including Eastern Europe and Russia (Dr. Pascal Guenneugues, Future Seafood)

 

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 – 16:20    3. Sensory Application with New Development

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

 

16:20 – 16:50    4. Japan’s Kamaboko New Products Competition (The 73rd ZENKAMA Product Competition 2022): Prof. Emiko Okazaki, Tokyo University of Marine Science and Technology, Tokyo, Japan

                                    Mr. Masaru Okuno, Japan Kamaboko Association, Tokyo, Japan

 

16:50 – 17:30    Product Cutting and Tasting

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

 

17:30 – 18:30    Network Development (Welcome Drinks) 

Questions and Answers

 

18:30 – 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.

 

18:40-18:45

Pacific Surimi

18:45-18:50

Lycored

18:50-18:55

JP Klausen

18:55-19:00

Viciunai

19:00-19:05

Seafood Connection

19:05-19:10

LUF-EURO

19:10-19:15

Takasago Europe

19:15-19:20

Pacific Blends

19:20-19:25

Trident Seafood Europe

19:25-19:30

Ajinomoto Foods Europe (+)

19:30-19:35

TOROGIPS

19:35-19:40

FOSS

 

20:00 – 22:00    Dinner and Welcome Reception

 

 

DAY 2 – Thursday, 29 September 2022

 

07:00 – 08:45    Breakfast (for those who stay in HOTEL Best 4 Barcelona)

 

09:00 - 09:50     5. Sustainable Surimi Resources (Freshwater Fish: Carp & Pangasus/Pelagic)

5a. (20 min) Prof. Jae Park (Oregon State University) - Carp

5b. (30 min) Dr. Pascal Guenneugues (Future Seafood) – Pangasus and Pelagic

 

9:50 – 10:35      6. Chemistry of Surimi Gelation

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

 

10:35 – 11:20    7. Accurate Gel Preparation for Better Quality Control -

Prof. Jae Park (Oregon State University)

 

11:20 – 11:50    Coffee Break

 

11:50 – 12:30    8. Plant-based Muscle Foods

Dr. Jung Han (Sr R&D Director, Eat Just)

 

12:30 – 13:10    9. Adding Values to Surimi Seafood with Stable Colors from Plant Sources

Mr. Massimo Maini (Lycored, Switzerland)

 

13:10 – 14:40     Lunch

 

14:40 – 15:20    10. Near Infrared and Its Application in Surimi Seafood Manufacturing

Mr. Jakob Jψns (FOSS, Denmark)

 

 

(Change Room Setting)

15:30 – 18:30    11. Laboratory Session

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

The conference room (ICARIA and BOGATELL) will be divided into two small rooms.

LAB I (ICARIA Room) -   I. Gel and Texture Lab (Prof. Jirawat Yongsawatdigul, Prof. Emiko Okazaki)

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

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

 

 

           LAB II & LAB III (BOGATELL Room) - This room will be shared by two groups:      

 

II. Color Lab (Ms. Elaine Lee)

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

 

III. Near Infrared (NIR) Application Lab: Mr. Jakob Jψns and Mr. Poul Erik Simonsen.  NIR is an emerging technology to estimate the compositional properties of food materials (surimi and surimi seafood).  A demonstration will be made.

 

 

During the lab session, technical discussions will be made with Prof. Park, Ms. Marine Laplace, and Mr. Javier Canada in the hallway:

Formulation Developments, Hot issues, Problems, New Products

 

The Lab session will be divided into three groups by First Name:

 

 

LAB I (ICARIA)

LAB II (BOGATELL)

LAB III (BOGATELL)

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, 30 September 2022

 

07:00 – 08:45    Breakfast (for those who stay in Hotel Best 4 Barcelona)

 

09:00 – 09:40    12. 3-D Printing Technology for Nutritionally Enhanced Crabstick

                                  Prof. Hyun Jin Park (Korea University)

 

09:40 – 10:40    13. Ingredient Technology

                                    How can TiO2 be replaced as a whitening agent?

13a: Dr. Roland Beck (Doehler): 15-20 min: Why is Calcium Sulfate superior to other whitening agents?

13b: Prof. Jae Park (OSU Surimi School): 5-10 min: Effect of Calcium Sulfate on surimi gels

13c: Other Ingredients used in the Surimi Seafood.

 

10:40 – 11:10    Coffee Break

 

11:10 – 12:10    14. Crabstick Manufacturing

Prof. Jae Park (OSU 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.

 

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