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전무후무한 코로나사태로 모두가 힘들게 지내고 계시지요? 빠른 시일에 이런 불편한 생활이 정리되어 정상화되기를 손꼽아 기다립니다. 이번 가을에 서울시간 1 기준으로 하루 3시간씩 3일간 현재 업계의 여러가지 관심사항은 물론이고,연제품업계에 영향을 미칠수 있는 업계의 현황등 관심 높은 주제를 모아 여러분들을 초청하고자 합니다. 상세한 내용은 Surimi School Korea Webinar

-Surimi School ASIA Webinar-

The 13th Surimi School Asia

3 – 5 November 2021

에서 볼수 있습니다. 

 

SurimiSchoolAsia

 

Sponsors 2021

Lucky Union Foods (LUF), Young Nam Machinery, Bibun/Nichimo, ManA Frozen Foods, Pacific Surimi, Future Seafood/Ngoc Tuan Surimi, Andaman Surimi Industries, Lycored, SDBNI, Ajinomoto, Nippon Suisan (Nissui), Multivac, Flottweg (listed as confirmed)

Contact Prof. Park to be a sponsor.

 

We all have been suffered tremendously due to COVID-19.  Even though we see some lights as we try to come out of the long tunnel, we are still in a difficult condition to have in-person surimi school program.  To continue to be connected each other within our industry, Jae Park Surimi School has now moved to offer surimi school webinar using the previously proposed schedule. In addition, since it is also difficult to keep audience in front of PC for all day, we are going to offer a shortened version: 2.5 – 3 hr program a day for 3 consecutive days.  Audience can select the subjects according to their interest.

 

Registrations & Enrollment:

EARLY REGISTRATION IS ENCOURAGED (by Oct 1, 2021)With your e-mail to surimiman1@yahoo.com, you will be pre-registered. Please complete the following registration form based on your interest. 

_____________________________________________________________

Name:                            Email:                                                       Phone:

Company:

Registration fee will be $100 a day per person.  If you subscribe the program for 3 days, the fee will be $250. Please mark X on the (   ).

(   ) Day 1 (3 Nov 2021) - (Resources/Market/Supply/Trends)

(   ) Day 2 (4 Nov 2021) - (Production/Quality Control/Safety):

(   ) Day 3 (5 Nov 2021) - (Surimi Seafood/Ingredients/New Technology/ New Product Development). 

_____________________________________________________________

Please send your registration form to Dr. Jae Park and you will receive an invoice to complete your registration.

Upon completion of your registration, a zoom link and details will be provided separately.

World Clock

Bangkok

Mumbai

Paris

Tokyo

Seoul

Seattle

11:00a

9:30a

6:00a

1:00p

1:00p

9:00p

2:00 p

12:30p

9:00a

4:00p

4:00p

11:00a

Daylight saving time in the United States is over on Nov 7.

Program daily time schedule has been set with consideration of various regions to minimize the inconvenience for attendees and speakers.

______________________________________________________

 

Surimi School Korea

via

Surimi School Asia Webinar: 3 – 5 November 2021

 

Day 1 [3 November 2021, Seoul Time] (Resources/Market/Supply/Trends)

 

1:15 – 1:20p (5 min)               Welcome to Day 1, Program Introduction, Dr. Jae Park

 

1:20 – 1:45p (25 min)             1a- 열대어자원의 현황 Resource Update Tropical Fish, Mr. Duncan Leadbitter (Fish Matters) & Mr. Dave Martin (Sustainable Fisheries)

 

1:45 – 2:10p (25 min)             1b- 열대수리미 생산 최근현황 Surimi Production Update (Tropical Fish), Dr. Pascal Guenneugues (Future Seafood)

 

2:10 – 2:20p (10 min)             1c- 미국 명태수리미 생산 최근 현황 Surimi Production Update (Alaska pollock), Mr. Mark JoHahnson (Westward)

 

2:20 – 2:30p (10 min)             1d- 미국 민대구수리미 생산 최근 현황 Surimi Production Update (Pacific whiting), Mr. Brendan McKenna (Pacific Surimi)

 

2:30 – 2:45p (15 min)             1e- 일본의 연제품 생산및 최근 마켓 현항 Market Updates in Japan, Mr. Yoshihito Nishino (NISSUI)

 

2:45 – 3:10p (25 min)             1f- 태국및 동남아제국의 연제품생산및 마켓현황 Market Updates in Thailand and SE Asia,  Mr. Teerasak Modkaew, Director, LUF.

 

3:10 – 3:40p (30 min)             1g- 코로나사태 중의 세계 수리미및 연제품 업계의 현황 Global Surimi Supplies and Demand including the trend in the era of COVID-19, Dr. Pascal Guenneugues (Future Seafood)

 

3:40 – 3:55p (15 min)             토의 Discussion

 

3:55 – 4:15p (20 min)             협력업체들의 발표 Sponsor’s presentation with their business related to Day 1 topics.

                                                     (5 min) Andaman Surimi

                                                     (5 min) ManA Frozen Foods

                                                     (3 min) Future Seafood/Ngoc Tuan Surimi

                                                     (3 min) Pacific Surimi

 

4:15p                                         Adjourn for Day 1

 

 

 

Day 2 [4 November 2021, Seoul Time] (Production/Quality Control/ Safety):

 

1:15 – 1:20p (5 min)               Welcome to Day 2, Program Introduction, Dr. Jae Park

 

1:20 – 1:45a (25 min)             2a- Fish Protein Isolate – 이게 현실적으로 가능한가 아니면 단지 꿈같은 희망사항인가? The Status of Fish Protein Isolate: Is it real or just a dream? Dr. Tyre Lanier (North Carolina State University)

 

1:45 – 2:00a (15 min)             2b- 생선살에 나타나는 미세 플라스틱의 존재 Microplastic Issues in Fish, Dr. Susanne Brander (Oregon State University)

 

2:00 – 2:30p (25 min)             2c- 코로나사태속에서 보는 효과적인 위생관리Effective Technology in Sanitation for the COVID, Dr. Si Hong Park (Oregon State University)

 

2:30 – 2:55p (25 min)             2d- 3-D 프린트를 이용한 맛살제조. New Development: Crabstick using 3-D Print Technology, Dr. Hyun Jin Park (Korea University)

 

2:55 – 3:20p (25 min)             2e- 열대수리미 생산 기술의 현대화. Modern Technology Advances in Tropical Surimi Production, Dr. Pascal Guenneugues (Future Seafood)

 

3:20 – 3:45p (25 min)             2f- 수리미에 있는 이로운 효소와 해로운 효소. 그들은 서로 어떻게 생존을 위해 싸우는가? Bad Enzymes and Good Enzyme: Are They Fighting Each Other? Dr. Jirawat Yongsawatdigul (Suranari University of Technology)

 

3:45 – 3:55p (10 min)             토의 Discussion

 

3:55 – 4:15p (20 min)             협력업체들의 발표Sponsor’s presentation with their business related to Day 2 topics.

                                                     (5 min) Young Nam Machinery

                                                     (5 min) Lucky Union Foods

                                                     (5 min) Flottweg

                                                     (5 min) SDBNI

 

4:10p                                           Adjourn for Day 2

 

 

Day 3 [5 November 2021, Seoul Time]: (Surimi Seafood/Ingredients/ New Technology/ New Product Development). 

 

1:15 – 1:20p (5 min)               Welcome to Day 3, Program Introduction, Dr. Jae Park

 

1:20 – 1:50p (30 min)             3a- Shaka Retort 이용한 실온보관용수산제품의 생산 Shelf Stable Seafood using Shaka Retort? Dr. Louise Wicker, Louisiana State University

 

1:50 – 2:25p (35 min)             3b- 조직배양으로 만드는 근육단벡질. Cultured Muscle Proteins, Dr. Tyre Lanier (North Carolina State University)

 

2:25 – 2:55p (30 min)             3c- 식물성 원자재로 만든는 수산및 육가공제품 Plant-based Seafood and Meat Products, Dr. Jung Han (Pulmuone USA)

 

2:55 – 3:20p (25 min)             3d- 급속가열장치인 Ohmic Heating 연제품생산에 사용되는 수리미 품질관리 Fast Cooking by Ohmic: Accurate Quality & Higher Profit based on a Success Story, Dr. Jae Park (Oregon State University)

 

3:20 – 3:45p (25 min)             3e- 아미노산분석과 관능검사를 바탕으로한 개발한 고품질 게농축액 New Development: Superior Taste of Crab Extract based on Amino Acid Analysis and Sensory Test, Mr. Shohei Kaneuchi (Nippon Suisan)

 

3:45 – 4:00p (15 min)             협력업체들의 발표 Sponsor’s presentation with their business related to Day 3 topics.

                                                     (5 min) Ajinomoto

                                                     (5 min) Lycored

                                                     (3 min) Nippon Suisan (Nissui)

                                                     (5 min) Multivac

 

 

4:00p – 4:30p (30 min)         토의및 종료 Discussion & Adjourn for Day 3

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

 

 

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