The 10th SURIMI SCHOOL EUROPE
20-22
September (Wed-Fri) 2017
Celebrating 20 Years with
the European Industry
Location : HOTEL
ILUNION SUITES MADRID (Spain)
Co-organized
by:
Surimi
School Europe & AZTI (Spain)
Group Photo including 2013
and 2015
This 10th Surimi School Europe will be the last program before consolidating various Surimi Forums into Global Surimi Forum. Dr. Park will offer a mini Surimi School to a
smaller group upon request.
2017 Sponsors
Trident Seafoods, Alliance Oceane, Activ International, Viciunai, Atlantika/IGRECA,
LUF-EURO, Ajinomoto Foods Europe, JP Klausen, Lycored, Stable Micro System, Takasago Europe, Bouwhuis-Enthoven, American Seafoods
Europe, Pacific Surimi (listed
as confirmed)
__________________________________________________________
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, Korea, SE Asia, and China.
Lectures/Discussion: Clean
Label Formulations, Surimi Chemistry, Good Enzymes and Bad Enzymes, Optimum
Comminution for Maximum Values, Sensory Application, Adding
Values with Natural Color Ideas, Good Enzyme/Bad Enzymes, Ingredient Technology,
Surimi Manufacture, Crabstick Manufacturer, and more.
Product Cutting and Tasting: New
Products never found in Europe will be cut and tasted.
Instructors/Panelists: Experts from industry,
government, and academia
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 all registrations (non-Spanish
or Spanish), you must contact Dr. Jae Park at surimiman1@yahoo.com as AZTI is not able to
handle the Spanish registration. If you do not hear a reply back within
24 hours, contact Jae.Park@oregonstate.edu.
The 10th Surimi School Europe (20 - 22
September 2017)
1) Name:
2) Company:
3) Address:
4) E-mail:
Registration fee: 800 per
person [Early
registration ending by Monday, 31 July (After 1st
August, it will be 900 per person)], including
1) 3 lunches
2) 1 dinner (20 September)
3) 5 coffee breaks
4) Program Booklet containing all lecture slides to be covered
at the program
5) Souvenirs
6) Surimi and Surimi Seafood, 3rd
Edition (2014), by Prof. Jae Park will be given to attendees with 3 Day
Full Registration
Breakfast will be provided for those who stay at Hotel ILUSION
SUITE Madrid
Special rate for the First day (Surimi
Forum and dinner) or any one day attendance:
· 400
per person includes no hotel, no breakfast, 1 lunch, 2 coffee breaks, 1
dinner, and above 4) and 5);
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
ILUSION SUITE Madrid for our program attendees. Seventy (70) rooms has
been blocked for us for 19-22 September. Room block deadline is August 10.
·
Double room single use - 93
·
Double room - 103
·
Buffet breakfast included
·
VAT 10% not included
·
The prices include:
o
WIFI
o
Safe
o
Water service in minibar
For your room reservation request, send
a message to Ms. Fatima Alvarez
Full
name, Choice of room, and check in/check out date
E-mail address: falvarez@ilunionhotels.com
Telephone: 91 744 50 00
Reservation code for Surimi School Europe: 54747
Parking at Hotel: The
hotel offers a special rate 19/24 hours, ONLY FOR CUSTOMER WHO SLEEPS IN THE
HOTEL. Others HAVE TO PAY per hour.
Transportation to the Hotel ILUSION SUITE
Madrid from the MAD Airport
·
Metro: The hotel is 1 block from Metro Station Alfonso XIII See this map.
·
Taxi: City of Madrid has a fixed taxi rate (30 flat rate) from the airport to
downtown Madrid since Jan 2014.
The 10th Surimi
School Europe, Wednesday - Friday, 20 22 September, 2017
Celebrating 20 Years with the European Industry
Day 1 Wednesday 20
September 2017
7:00
8:30 Breakfast (for those
who stay in HOTEL ILUSION SUITE MADRID)
7:30
8:40 Registration
8:40
8:50 Welcome/Opening Remarks
Mr. Robert Delin
(former Chairman, Activ International, France)
8:50
9:00 Welcome/Past and Future for
Surimi School Europe
Introduction
of Course Work
Prof. Jae Park (
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
SURIMI FORUM (Wed, 20 September)
9:00
11:00 1- Global market
update and review for Surimi and Surimi Seafood
1a (15 min) Japan (TBA)
1b (5 min) USA (Prof. Jae Park, OSU Surimi
School)
1c (15 min) West Europe (Mr. Jean-Luc Beliveau, formerly with Alliance Oceane,
France)
1d (15 min) East Europe (Mr. Tomas Skierus, Viciunai,
Lithuania)
1e (15 min) Spain: Mrs. Elena Baz (Marketing manager, Angulas Aguinaga, Spain)
1f (10
min) Update: ADISUR Mr.
Pierre Commere (Exe Director, ADISUR)
10:30 11:00 Coffee/Tea Break
11:00
12:00 1g (10 min) Update: EU Surimi
Think Tank Mr. Willem Appeldorn (MD, Trident Seafoods
Europe)
1h (40 min) Global
Summary including Surimi production in Asia: Dr. Pascal Guenneugues
(Future Seafood)
(10 min) Questions & Answers
12:00 12:45 2 Eliminating Food Waste in the Surimi Fishery for Enhanced Sustainability
Prof. Tyre Lanier (North Caroline State University, Raleigh, NC,
USA)
12:45
14:15 Lunch
14:15
14:25 Group Photo
14:25
15:05 3 Adding Values to Surimi Seafood with Stable Colors from Plant Sources
Ms. Tammi Higgins (Head, Global
Business Unit, Lycored, UK)
15:05
15:40 4 Culinary Report 2017 Research Chef Conference & Culinary
Expo (San Juan, Puerto Rico: March 14-17)
Ms. Angee
Hunt (Sr Faculty Research Assistant II, OSU Surimi
School)
15:40
16:30 5 Sensory
Application with New Development
- Chapter 21 (Surimi and
Surimi Seafood, 3rd edition)
Prof.
Jean-Marc Sieffermann (AgriTech
Paris, France)
|
16:00 18:30 ADISUR Board Meeting |
16:30
17:30 Coffee Break & Product Cutting and Tasting of New Surimi Seafood Products
available outside Europe. Pick your most favorite 3 items.
Fish cakes (S Korea, Japan)
Hot pot/Fish balls (Thailand)
2017 ZENKAMA Award Winning Products from Japan
17:30
18:00 Questions and Answers
18:00
18:30 Network
Development (Drinks will be served)
18:30
20:00 Sponsors Presentations (Drinks will be served)
Sponsors will have 5 min presentation to cover the
companys products, services, and technologies.
Power Point presentation can be made with not more than 5 slides.
|
18:40-18:45 |
Trident Seafoods |
|
18:45-18:50 |
Alliance Oceane |
|
18:50-18:55 |
Activ International |
|
18:55-19:00 |
Viciunai |
|
19:00-19:05 |
Atlantika |
|
19:05-19:10 |
IGRECA |
|
19:10-19:15 |
LUF-EURO |
|
19:15-19:20 |
Ajinomoto
Food Europe |
|
19:20-19:25 |
JP Klausen |
|
19:25-19:30 |
Lycored |
|
19:30-19:35 |
Stable Micro System |
|
19:35-19:45 |
Takasago Europe |
|
19:45-19:50 |
Bouwhuis-Enthoven |
|
19:50-19:55 |
American Seafoods Europe |
|
19:55-20:00 |
Pacific Surimi |
20:00
22:00 Dinner and Welcome Reception
SURIMI SCHOOL (Thu-Fri, 21-22 September)
All lectures are given based on the textbook Surimi and Surimi Seafood (2014). Those
topics not covered in the book will
be found in the program booklet.
DAY 2 Thursday, 21 September 2017
07:00
08:45 Breakfast (for those
who stay in HOTEL ILUSION SUITE MADRID)
9:00
09:40 6 Manufacture
of Surimi - Chapter 3 (Surimi and Surimi Seafood, 3rd edition
2014)
Dr. Jae Park (OSU Surimi
School)
09:40 10:40 7 Chemistry of Surimi Gelation - Chapter 4 (Surimi and Surimi Seafood, 3rd
edition)
Prof.
10:40
11:15 8 Strategies to Improve Surimi Gelation with Low Salt Content: High Pressure Processing and Addition of Amino Acids
Prof.
Javier Borderias (
11:15
11:45 Coffee Break
11:45
12:25 9 Optimum Comminution for Maximum Values - Chapter 8 (Surimi and
Surimi Seafood, 3rd edition 2014)
Dr. Samanan Poowakanjana
(Masirah Golden Waves, Oman)
12:25
13:10 10 Accurate Gel
Preparation for Better Quality Control - Chapter 17 (Surimi and Surimi Seafood,
3rd edition 2014)
Prof. Jae Park (Oregon
State University)
13:10 14:40 Lunch
14:40
15:20 11 New
Flavor Ideas with Super Seasoning Kokumi
Mrs. Amelie DELPOUVE (Ajinomoto Foods Europe)
(Change Room Setting)
15:30
18:30 12 Laboratory Session
(Coffee/tea is provided in the hallway during the lab hours)
LAB I - Gel and Texture Lab (Prof. Lanier,
Dr. Sam Poowakanjana)
Includes
video presentation of fast gel cooking Ohmic
heating RAPSA.
Paste of Pacific whiting
surimi prepared with:
1) No
inhibitor
2) 1%
dried egg white
3) 3%
potato extract
Will be cooked in two
methods (water bath and ohmic). Each group will have
one large sausage for each treatment to compare for the texture values
LAB II - Color Lab (Ms. Elaine Lee)
- Chapter 15 (Surimi and
Surimi Seafood, 3rd edition 2014)
This R&D lab will
offer hands-on color application. Attendees will paint color paste on the
surface of white crabstick (pre-prepared).
LAB III - Discussion with Prof. Park, Mr.
Jean-Luc Beliveau, and Mr. Javier Canada
- Formulation Developments,
Hot issues, Problems, New Products
The Lab session will be divided
into three groups by First Name:
|
|
LAB I |
LAB II |
LAB III |
|
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 own.
This is time for you to build personal and business network
through Surimi School Europe.
DAY 3 Friday, 22 September 2017
07:00
08:45 Breakfast (for those
who stay in HOTEL ILUSION SUITE MADRID)
09:00
09:40 13 Good Enzyme and Bad Enzymes in Surimi Seafood -
Chapters 4, 5, and 18 (Surimi and Surimi Seafood, 3rd edition 2014)
· 14a (10 min) Good Enzyme (TG Enzyme Preparation):
Mr. Jean-Pierre BEDNARSKI
(Ajinomoto Foods Europe)
· 14b (30 min) Bad Enzymes and
Control:
Prof. Jae Park (OSU Surimi School)
09:40
10:40 14 Ingredient
Technology - Chapter 18 (Surimi and
Surimi Seafood, 3rd edition 2014)
Prof. Jae Park (OSU
Surimi School)
11:40
11:10 Coffee Break
11:10
12:00 15 Crabstick Manufacturing - Chapter 9 (Surimi and Surimi Seafood, 3rd
edition 2014)
Prof.
Jae Park (OSU Surimi School)
12:00
12:30 16 Linear Program for the Least Cost and Consistent Quality
Prof.
Won Yoon (Kangwon National University, S Korea)
12:30
13:30 Questions and Answers
Presentation of Certificate to
Attendees who complete the 3-Day program.
13:30
15:00 Adjourn and Lunch