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 bodys need, we are going to keep the same rate of 2007(1000 including 3 nights room at the Hotel MERCURE).
Seafood International Article
covering Surimi School Europe 2009
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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
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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.
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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)
SURIMI INDUSTRY FORUM
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 Caρada (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)
SURIMI SCHOOL EUROPE
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 Sponsors
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.