The 14th Surimi School Asia (Bangkok)

1 - 3 November (Wed-Fri), 2023


Grand Mercure Bangkok Atrium Hotel

(Formerly Avani Atrium Hotel)

1880 New Petchburi Road, Bangkapi, Huay Kwang, Bangkok, Thailand


The program development meeting was held in Bangkok (11 May 2023) at Grand Mercure Hotel. Sixteen regional leaders attended and exchanged production and marketing information.  Topics for the Surimi School Asia were also suggested.

Meeting Photo A and Meeting Photo B



Sponsors 2023

Lucky Union Foods (LUF), FOSS, Seydelmann, AVEBE, Bibun/Nichimo, Pacific Blends, Young Nam Machinery, SDBNI, Pacific Surimi, Surimi Tech/Future Seafood Thailand, Man A Frozen Foods, Toro Gips, Ajinomoto, Hiravati Group, Andaman Surimi Industries, Russian Fishery Co, Yanagiya Machinery, IGRECA, Savourés Group, Flottweg, CV Sinar Mutiara Abadi

(Listed as confirmed)

(To be added more as confirmed)

Contact Prof. Park to be a sponsor.




1996, 1998, 2000, 2002, 2004, 2006, 2008, 2010, 2012, 2014, 2016, 2018, 2023

2023A, 2023B, 2023C, 2023D



Course Descriptions:

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, rheology of surimi and the functional applicability of surimi additives like cryoprotectants, enzyme inhibitors, binders, fillers, colorings, and flavorings. In addition to the lecture program, there will be hands-on practice and experiments.  This program should be particularly of values to surimi technicians, technologists, production leader, and engineers, who are operating and developing the processes for surimi and surimi seafood. A certification will be provided for attendees.  


Registration & Enrollment:  Hurry up for registration not to miss the once-in-2-year opportunity!

Enrollment is limited to 100.  For registration, contact Dr. Jae Park at with your name, company name, address, and e-mail. He will direct you to appropriate registration agencies.


Registration fee:  

Attending 3-day Program

We are now fully booked as of September 8, 2023. We can take registrations pending on the cancelation.

Thai: US$650; 2) Non-Thai: US$700 (Early registration rate (good through Fri 15 September). Effectively on 16 September, a new rate will be 1) Thai: $750; 2) Non-Thai: $800! Don’t miss the early registration discount! To start your registration, please contact Prof. Park at


The registration fee includes:

1) Textbook [Surimi and Surimi Seafood 3rd edition (2014) by Jae Park, published by CRC Press and sold at US$242.95]. If you have this book already or do not want to buy it, please deduct $100 off from the registration fee.

2) Program booklet

3) Surimi School pen, three lunches, one dinner, and five coffee breaks.  Breakfast is included for guests of the venue hotel. All registrants are responsible for their own VAT for their own government.


Attending Day 1 Program (Nov 1) only

1) Thai: US$300; 2) Non-Thai: US$350 (Early registration rate (good through Fri 15 September). Effectively on 16 September, a new rate will be 1) Thai: $400; 2) Non-Thai: $450! Don’t miss the early registration discount! To start your registration, please contact Prof. Park at


The registration fee includes:

1) Program booklet for Day 1

3) Surimi School pen, one lunch, one dinner, and two coffee breaks.  Breakfast is included for guests of the venue hotel. All registrants are responsible for their own VAT for their own government.



Refund Policy: Any cancelation would be fully credited for the next Surimi School Asia.  However, in the case of cash refund only when a request is made before 1 October, a service fee of $200 (including a wire fee) will be deducted from the payment and the remaining balance can be wired back. For a full refund credit, it can be saved for the Surimi School Europe or next Surimi School Asia.


Forty (40) rooms have been blocked at Grand Mercure Atrium Hotel Bangkok for the Surimi School at special rates (below).   Early bird room reservation rate will be expired on 1 October 2023.


Room Category

Room Rate (Single)

Room Rate (Double)

Superior Room

THB 2,500 net

THB 2,500 net

Deluxe Room

THB 2,700 net

THB 2,700 net

Executive Room

THB 3,800 net

THB 3,800 net

Executive Suite Room

THB 4,700 net

THB 4,700 net

Extra bed (if any) at THB 1,300 net included breakfast


For your hotel room reservation, please click this link.

We are sorry to keep you waiting, please see below the link and how to book via the link:

Room Reservation Link at the venue hotel (Grand Mercure Bangkok Hotel Atrium)

·       When you click the link, default it will show as Today’s arrival.  Select the day of your check in and check out.  From Sunday Oct 29 to Saturday Nov 4, you will enjoy the special rate.

Transportation from the Suvarnabhumi Airport (BKK) to the hotel:

Two methods are convenient for you. 

1)      Local taxi (which pays by a meter).

2)      Limousine service provided by the hotel.  You can contact the hotel directly to:

Ms. Kussarin Amonthakonsuwet (Ben)

Director of Sales – Meeting & Events

Grand Mercure Bangkok Atrium

M   +66 9 72696262

T     +66 2 718 2000


Grand Mercure Bangkok Atrium

1880 New Petchburi Road, Bangkapi

Huay Kwang, Bangkok, 10310 - Thailand 


Sedan (maximum 3 guests)                                      -             THB 1,200 per car per way

Van (maximum 5 guests)                                           -             THB 1,700 per van per way

Transfer rates are inclusive of 10 percent service charge and 7 percent prevailing government tax. In the event of changes to government taxes (+/-), rates will be adjusted accordingly to reflect any changes.


New Challenges and Future Perspectives in Sustainable Surimi and Surimi Seafood


DAY ONE (Surimi Forum) –

Wednesday, 1 November 2023


07:15 - 08:50           Registration (Dr. Supawang Supattra, Dr. Panchaporn Promchote, Dr. Hathaigan Kokkaew)

                                    The second floor of the hotel


08:40 - 08:50           Opening Remark

Mr. Anucha Technitisawad (President, Thai Frozen Foods Association; CEO, Andaman Surimi Industries)


08:50 - 09:00           Welcome and Introduction

Dr. Jae Park, Founder/Director, Jae Park Surimi School


09:00 – 09:30          1 The Certifications and Ratings Sustainability Roadmap for Tropical Surimi  

Mr. Matt Watson (Sr Fisheries Program Manager, MSC)


09:30 – 10:30          2 Global Surimi Production & Market Update & Outlook

Resources, Supply, Global Market of Surimi and Surimi Seafood 

2a. (10 min) Thailand (Surimi) - Mr. Anucha Techanitisawad (CEO, Andaman Surimi Industries

2b. (15 min) Thailand (Surimi Seafood) & Surrounding Countries – Mr. Teerasak Modkaew (Director of Logistics, Lucky Union Foods, Thailand)

2c. (15 min) USA: Alaska Pollock Surimi Production – Dr. Craig Morris (CEO, Genuine Alaska Pollok Processors)

2d. (10 min) USA: Pacific Whiting Surimi Production – Mr. Brendan McKenna (Sales Manager, Pacific Surimi)


10:30 – 10:50          Coffee/Tea Break


10:50 – 12:00          2e. (15 min) Russia: Alaska Pollock Surimi Production – Mr. Savely Karpukhin (First Deputy General Director, Russian Fishery Co)

2f. (10 min) India: Surimi Production and Export – Mr. Dipak Chaudhari (MD, Nishindo Foods, India)

2g. (10 min) France: Market Trends – Crabsticks (Marine Laplace, R&D Director, Alliance Oceane)

2h, (10 min) S Korea: Market Trends (Dr. Jae Park)

2i. (20 min) Japan: Surimi Production & Surimi Seafood Market and Trends – Mr. Toshimi Ito (Director, Kibun Foods, Japan)/Mr. Tasuku Oomura (Purchasing manager, Kibun Foods, Japan)


12:00 – 12:40          2j. (40min) Global Market Summary - Dr. Pascal Guenneugues, CEO, Future Seafood Group


12:40 - 13: 30          Lunch (International Buffet)


13:30 - 13:40           Group Photo (Front entrance of the hotel). Be Punctual


13:40 – 14:00          3. Commodity Update

Mr. Cameron Wells, VP, Pacific Blending, Coquitlam, BC, Canada


14:00 - 14:45           4. Manufacturing of Surimi from Tropical Fish (Chapter 3)

Dr. Jae Park, Jae Park Surimi School, USA


14:45 – 15:20          5. Report: Japan’s Kamaboko New Products Competition (The 74th ZENKAMA Product Competition 2023)

Dr. Emiko Okazaki, Tokyo University of Marine Science and Technology; Mr. Masaru Okuno, ZENKAMA, Tokyo.


15:20 - 15:50            Coffee/Tea Break and

Products Cutting and Tasting under the organization of Prof. Emiko Okazaki – Foyer outside the lecture room:

Featuring New and Premium Surimi Seafood Products from Japan and Thailand


15:50 – 16:30          6. Advanced Surimi Production from Silver Carp

Mr. Niu Yong Wei (Hubei Anlun Foods, China)

Mr. Joe Zhou (Director, Surimi Tech HK)


16:30 – 16:50          7. Protein Recovery System – Practical and Profitable Application

                                    Dr. Pascal Guenneugues, CEO, Surimi Tech.


16:50 - 17:10           8. Washing efficiency in surimi making using ultrasound. 

                                    Dr. Jirawat Yongsawatdigul, Professor, Suranaree University of Technology


17:10 – 20:30            Network Development: Welcome/Social Hours hosted by OSU Surimi School and Sponsors.


17:20 – 18:40: Sponsor’s Presentations: Sponsors who cover their technical presentations during regular class will have 2-3 min and others will have a 5 min-promotional presentation covering their Technology, Products, and Services. Drinks are available.


17:20 – 18:00


18:00 – 18:45



Lucky Union Food


Man A Frozen Foods




Toro Gips








Hiravati Group/Amarsaga Seafoods




Andaman Surimi Industry


Pacific Blends


Russian Fishery Co


Young Nam Machinery


Yanagiya Machinery






Pacific Surimi


Savoures Group


Surimi Tech/Future Seafood Thailand






CV Sinar Mutiara Abadi












18:40 – 20:30: Network Development and Dinner

Drinks and Dinner (International Buffet) will be provided.


Sponsors (upon request to Dr. Park before Oct 15) can have a limited number of small exhibit tables (7:00a, Nov1 – 12:00p, Nov 3) based on the reservation through Dr. Park.  It will be placed in the foyer outside the ballroom (lecture room). Sponsors can make direct contact to attendees using samples and brochures to demonstrate their business superiority during Breaks or Lunch hours.


DAY TWO – Thursday, 2 November 2023


09:00 – 09:40          9. Current Status on Plant-based and Cultured Meat

Dr. Jung Han (Sr R&D Director, EAT JUST) – Virtually be presented.


09:40 – 10:40          10. Chemistry of Fish Proteins (Chapter 4)

Dr. Jirawat Yongsawatdigul, Professor, Suranaree University of Technology, Thailand


10:40 – 11:00          Coffee/Tea Break


11:00 – 11:40          11. Accurate Gel Analysis for Better Quality Control (Chapters 8 & 17)

11a (Dr. Samanan Poowakanjana, Korat Cold Storage, Thailand)

11b (Dr. Jae Park, Jae Park Surimi School)


11:40 - 12:05           12. Texture Improvement of Surimi Seafood using New Enzyme (i.e., ascorbate oxidase)

                                    Mr. Kenjiro Geshi (Ajinomoto Japan)


12:05 – 12:55          13. Microbiology, Sanitation, and Pasteurization (Chapters15, 16)

Dr. Si Hong Park (Oregon State University)


12:55 - 13:50           Lunch (International Buffet)


13:50 – 14:30          14. Near Infrared and Its Application in Surimi Seafood Manufacturing

Mr. Jakob Jøns (FOSS, Denmark)


14:30 - 15:15           15. Sensory Evaluation for Surimi Seafood Manufacturing (Chapter 21)

Dr. Siriporn Pipatsattayanuwong, CEO, InnoFresh, Thailand


15:15 - 15:35           Coffee/Tea Break.  Coffee and snacks will be available during the lab sessions (15:35 – 17:35).


Laboratory Sessions (15:35 - 17:35)
Attendees will be divided into three groups: Each group will have approximately 30 people.


See the program booklet to find your lab group




16. Microbiology/Sanitation with Dr. Si Hong Park and Dr. Supattra Supawong

Demonstration and presentations




17. Gel Texture Analysis/Measurements with Dr. Yongsawatdigul and Dr. Won Yoon

Two kinds of Pacific whiting (PW) surimi gels without dried egg white cooked using slow cooking (water bath) and fast cooking (ohmic) will be evaluated.  RAPSA Video (Ohmic fast cooking unit) will be presented.




18. NIR (Near Infrared) Lab with Mr. Jakob Jøns (FOSS, Denmark) assisted by Poul Simonsen.

This R&D lab will offer hands-on application of NIR to measure moisture, proteins, and lipid content in surimi or surimi seafood paste.




Professor Park will be available in the hallway to answer your questions related to surimi and surimi seafood technology.



17:40 -                      Dinner (on your own) to develop your own business network.



DAY THREE - Friday, 3 November 2023

09:00 – 09:20          16. Omega-3 oil refined from fish viscera can enrich Surimi Seafood

                                    Dr. Supattra Supawong, Asst. Prof., Thammasat University


09:20 – 09:50          17. Measuring Texture of Surimi Seafood using RDEC (Repeatable Dual Extrusion Cell) that mimics Human Mastication

                                   Dr. Won B. Yoon, Kangwon National University, S Korea


09:50 – 10:40          18. Ingredient Technology

                                   How can TiO2 be replaced as a whitening agent?

Note: TiO2 is banned by EU authority.

And other Ingredients used in the Surimi Seafood.

Dr. Jae Park, Jae Park Surimi School, USA


10:40 - 11:00           Coffee/Tea Break


11:00 - 11:20           19. Ways to Tastier Surimi Seafood with Further Processing

                                    Mr. Frederic So (CEO, Savours Group)


11: 20 – 12:00         20. Manufacturing of Crabstick (Chapter 9)

Dr. Jae Park, Jae Park Surimi School, USA


12:00 - 12:20           Questions and Answers



Take Home Exam will be provided for a certificate. For those who wish to receive a certificate, contact Prof. Park ( to take an (open-book) exam (20 questions – either a multiple choice or true/false) which will be conducted in a 4-hr schedule by an appointment using the email communication.  Those who make 70/100 will receive a certificate which will indicate “This person has passed the exam”. Those who do not make it will have one more chance of retaking an exam. This is the process to help attendees understand the technology of surimi and surimi seafood. Not just for the certificate of attendance. Exam can be done by 12/31/2023.


12:30 - 14:00                 Lunch (International Buffet)