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)
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 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
surimiman1@yahoo.com 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 surimiman1@yahoo.com.
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 surimiman1@yahoo.com.
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.
Accommodations:
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
E
kussarin.amonthakonsuwet@accor.com
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 |
Sponsors |
18:00 – 18:45 |
Sponsors |
|
3 |
Lucky Union
Food |
5 |
Man A Frozen
Foods |
|
3 |
FOSS |
5 |
Toro Gips |
|
5 |
Seydelmann |
3 |
Ajinomoto |
|
5 |
Avebe |
5 |
Hiravati Group/Amarsaga Seafoods |
|
5 |
Bibun/Nichimo |
3 |
Andaman Surimi Industry |
|
3 |
Pacific Blends |
3 |
Russian Fishery Co |
|
5 |
Young Nam Machinery |
5 |
Yanagiya Machinery |
|
5 |
SDBNI |
5 |
IGRECA |
|
3 |
Pacific Surimi |
3 |
Savoures Group |
|
|
Surimi Tech/Future Seafood
Thailand |
5 |
Flottweg |
|
|
|
5 |
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 |
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. 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. |
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 - 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
Adjourn
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)