Jae Park Surimi School

Presents

The 15th Surimi School Asia

Mon-Wed, Oct 27–29, 2025

Swissotel Bangkok Ratchada

With the 32nd Groundfish Forum (Oct 21-23) in Tokyo and China Seafood Show Qingdao (Oct 29-31), the 15th Surimi School Asia (Bangkok) is set on Oct 27-29, 2025. 

The program development meeting in Bangkok was held, on 27 March, with 19 local and regional leaders representing Thailand, Vietnam, Malaysia, India, Singapore, and China.

Feel free to send your ideas of interesting topics to

Prof. Jae Park or Dr. Samanan Poowakanajana (Program Director, Prof. Park’s Successor)

A room reservation link is available with the special rate for Deluxe Single at 2,300THB.

Since its establishment in 1993, the program founder Prof. Jae Park has offered the surimi school over 70 times globally. With his retirement from OSU in Dec 2020, his entire programs have been consolidated into Surimi School Asia, Surimi School Europe, and Surimi School USA under the Jae Park Surimi School. He has designated Dr. Samanan Poowakanjana (CEO, Korat Cold Storage), who is his former doctoral student, as his program successor. Prof. Park will work with him in the next few years, and Dr. Samanan will take over the programs gradually.

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The 15th Surimi School Asia (Bangkok)

27 - 29 October (Mon-Wed), 2025

SurimiSchoolAsia

Sponsors 2025

CV. SINAR MUTIARA ABADI, Russian Fishery Co., Guangdong Kelong, Youngnam Machinery,  Andaman Surimi Industries, K-Pack, Samjin Food (Samjin Amook), Nichimo/Bibun, Anjoy Foods, Ajinomoto, Xiamen Jinrunda Machinery, Avebe, Lycored, Yanagiya Machinery, Man A Frozen Food, Surimi Tech, Flottweg, Pacific Blends, Savoures

(To be added more as confirmed)

Contact Prof. Park to be a sponsor.

 

Surimi School Sponsorship is used:

1) To Fund Various Surimi Research Projects:

2) To Cover Travel Expenses for Academic Speakers

Publications Funded by Jae Park Surimi School

Jae Park Surimi School truly appreciates all sponsors as all the research were conducted using sponsorship.

 

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GROUP PHOTOS:

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

 

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 value to surimi technicians, technologists, production leader, and engineers, who are operating and developing the processes for surimi and surimi seafood. A certificate will be provided for attendees who pass the exam.  

 

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 surimiman1@yahoo.com and/or Dr. Samanan Poowakanjana at sanderous74@gmail.com with your name, company name, address, and e-mail.

 

Registration fee:  

Attending 3-day Program

Thai: US$650; 2) non-Thai: US$700 (Early registration rate (good through Fri 29 August). Effectively on 30 August, 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 or Dr. Samanan.

 

The registration fee includes:

1) Program booklet

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

3) If you wish to buy Prof. Park’s Surimi and Surimi Seafood (2014), buy it directly from the following website: https://www.routledge.com/Surimi-and-Surimi-Seafood/Park/p/book/9781439898574

4) Please note that Prof. Park is working on a new book (Jae Park Surimi School), which will be more industry-friendly with placing application/technology ahead of science.  This new book is likely to be available by the end of 2025 or early 2026 through Amazon.

 

 

Attending Day 1 Program (Nov 1) only

1) Thai: US$350; 2) non-Thai: US$400 (Early registration rate (good through Fri 29 August). Effectively on 30 August, 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 or Dr. Samanan.

 

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 at the 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 a cash refund only when a request is made before 27 September, 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 the next Surimi School Asia.
 

Accommodation:

Forty (40) rooms have been blocked at SWISSOTEL Bangkok Ratchada for the Surimi School at special rates (below).   Early bird room reservation rate will be expired on 1 October 2025.

 

Room Category

Room Rate (Single)

Room Rate (Double)

Deluxe Room

THB 2,300 net

THB 2,600 net

Premier Room

THB 2,800 net

THB 3,100 net

Advantage Room

THB 3,200 net

THB 3,500 net

Executive Room

THB 4,700 net

THB 5,000 net

Through the contract with SWISSOTEL, the following information was provided:

ACCOMMODATION RATE IS INCLUSIVE OF FOLLOWINGS:

·       Rates are quoted in Thai Baht (THB) based on per room per night.

·       Rates are included: breakfast (s), internet in the guest room.

·       Rates are inclusive of 10% service charge and 7% of the prevailing taxes.

·       Any increase to the original room block will be based on rate, room type and space availability. (Not guaranteed bed type)

 

REMARKS:

·       A THB 1,500 net charge is applicable for a third adult or rollaway bed (adult or child), with a maximum of one rollaway per room.

·       Extra breakfast for children under 12 staying with their parents using existing bedding is charged at THB 690 net per person. Children under 4 stay free in their parents' room using the existing bedding.

·       Hotel policy dictates no more than three (3) adults per room.

·       Bed type is subject to availability.

·        

CHECK IN AND CHECK OUT TIMES:

·      Check in time: 14:00 hrs., Check out time is 12:00 hrs.

·      Guests arriving before 14:00 hrs. can store their luggage with our concierge until a room becomes available.

·      For early arrivals, we suggest that rooms are reserved for the day prior to arrival.

-          Early check in before 8:00 hrs. the full daily rate will apply

-          Early check in after 8:00 hrs. the half daily rate will apply

·      A 50% charge of the group daily rate will apply for any late check out (up to 18:00 hrs.).

·      After 18:00 hrs. the full daily rate will apply. Late check out is based on availability.

·      The early check in and late check out is subject to availability.

 

Room Reservation Link at the venue hotel (SWISSOTEL Bangkok Ratchada)

Click this Link.

Transportation from the Suvarnabhumi Airport (BKK) to the hotel is included in the Room Reservation Link above.

Two methods are convenient for you. 

1)     Taxi (which pays by a meter).

2)     Limo - The hotel can arrange airport transportation for arriving and departing guests. The charges are as follows:

 

Toyota Camry                      THB 1,700 net per car per way

Benz E-Class                         THB 2,800 net per car per way

Toyota Van Commuter     THB 2,300 net per van per way

 

The above prices are quoted per vehicle, per way and are inclusive of prevailing taxes and service charge. Prices are non-commissionable.

CONTACT for Reservation: kanokwan.phratan@swissotel.com.

 

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The 2025 Program is Currently Under Development.

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DAY ONE (Surimi Forum) –

Monday, 27 October 2025

 

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

                                    Salon A, The 2nd floor of Swissotel

 

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

Dr. Samanan Poowakanjana, Program Director, Jae Park Surimi School; MD, Korat Cold Storage

 

09:00 – 09:30          1. Keynote – Genuine Alaska Pollock Producers (GAPP) and Beyond

                                           Dr. Craig Morris, CEO, GAPP

 

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 – Dr. Samanan Poowakanjana

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

2d. (10 min) USA: Pacific Whiting Surimi Production – Mr. Jacob Christensen (Sales Manager, Arctic Storm Management)

 

10:30 – 10:50          Coffee/Tea Break

 

10:50 – 12:10          2e. (15 min) Russia: Alaska Pollock Surimi Production – Mr. Oleg Moskvin (Sales Director, Russian Fishery Co)

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

2g. (20 min) S Korea: Market Trends (Dr. Cheong-il Ji)

2h. (15 min) China: Surimi Production and Market (Mr. Joe Zhou, Surimi Tech-HK)

2i. (20 min) Japan: Surimi Production & Surimi Seafood Market and Trends – Mr. Yoshihito Nishino (Surimi manager, Nissui)

 

12:10 – 12:50          2j. (40min) Global Market Summary - Dr. Pascal Guenneugues, CEO, Future Seafood Group

                                          

12:50 - 13:40           Lunch (International Buffet)

                                                                       

13:40 - 13:50           Group Photo (Front entrance of the hotel). Be Punctual

 

13:50 – 14:15          3. Commodity Update

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

 

14:15 - 15:00           4. Manufacturing of Surimi from Tropical Fish (Chapter 3)

Dr. Jae Park, Jae Park Surimi School, USA

 

15:00 – 15:30          5. Show and Tell – Shelf Stable Crabsticks Sold in Japan and China

Prof. Emiko Okazaki, Tokyo University of Marine Sci and Tech

Prof. Tao Yin, Huazhong Ag University, Wuhan, China

 

15:30 - 14:00            Coffee/Tea Break and

Products Cutting and Tasting by Mr. Seong Woo Jeong (Samjin Ahmook, S Korea)

 

 

16:00 – 16:30          6. Characteristics of Silve Carp Surimi and Its Utilization

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

Mr. Joe Zhou (Director, Surimi Tech HK)

 

16:30 – 17:00          7. Gelation Properties of Silver Carp Surimi as Affected by Comminution Time and Habitat Temperature

Dr. Tao Yin, Asso. Professor, Huazhong Ag University, Wuhan, China

 

17:00 - 17:30           8. Washing efficiency in surimi making using ultrasound. 

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

 

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

 

17:30 – 18:40: Sponsor’s Presentations: Sponsors who cover their technical/market 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.

 

17:30 – 18:33

Sponsors

18:33 – 19:02

Sponsors

5

CV Sinar Mutiara Abadi

5

Avebe

3

Russian Fishery Company

3

Lycored

5

Guangdong Kelong

5

Yanagiya Machinery

5

Young Nam Machinery

5

Man A Frozen Food

3

Andaman Surimi Industries

3

Surimi Tech

5

K-Pack

5

Flottweg

3

Samjin Food

3

Pacific Blends

5

Nichimo/Bibun

3

Savoures

3

Anjoy Foods

 

 

3

Ajinomoto

 

 

5

Xiamen Jinrun Machinery

 

 

 

 

 

 

 

 

 

 

 

 

 

19:05 – 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, Oct 27 – 12:00p, Oct 29) based on the reservation through Dr. Park.  It will be placed in the foyer outside the ballroom (lecture room). Sponsors can make direct contact with attendees using samples and brochures to demonstrate their business superiority during Breaks or Lunch hours.

 

DAY TWO – Tuesday, 28 October 2025

 

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. New Enzymes (i.e., ascorbate oxidase) for the Texture Improvement of Surimi Seafood

                                    Mr. Soichiro Kori (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. Food Processing Plant Audit

                                    Ms. Panida Pongviratchai (Formerly with NSF)

 

14:30 - 15:15           15. Sensory Evaluation for Surimi Seafood Manufacturing 

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

15:35-16:15

16:15-16:55

16:55-17:35

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

Demonstration and presentations

A

B

C

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.

B

C

A

18. Color Lab with Ms. Elain Lee

Colors of Surimi Seafood will be presented by Ms. Elaine Lee.  Other discussions can also be made.

C

A

B

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 - Wednesday, 29 October 2025

09:00 – 09:30          16. Health Benefits of Fish Proteins

                                    Prof. Emiko Okazaki, Tokyo University of Marine Sci and Tech

 

09:30 – 09:50          17. Ways to Tastier Surimi Seafood with Further Processing

                                    Mr. Frederic So (CEO, Savours Group)                                

                               

09:50 – 10:40          18. Ingredient Technology

                                   Prof. Angee Hunt, Oregon State University

Prof. Jae Park, Jae Park Surimi School, USA

 

10:40 - 11:00           Coffee/Tea Break

 

11:00 - 11:25           19. AI Technologies in Surimi Seafood Industry from Theory to Practice - Virtually be presented.

                                    Prof. Won Yoon, Kangwon National University, S Korea

 

11: 25 – 12:20         20. Crabstick Production (Chapter 9)

Dr. Cheong-il Ji (formerly with LUF and VSP)

 

12:20 - 12:30           Questions and Answers

Adjourn

 

12:30                         Lunch (International Buffet)

 

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 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)