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)
Location : Hotel Best 4
(Barcelona, Spain)
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 (
8:50 9:00 Introduction
of Course Work
Prof. Jae Park (
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
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. Japans
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 Sponsors Presentations (Cocktail Hours Continue)
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 |
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 own. This 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.