The 2nd
SURIMI SCHOOL CHINA
May 19 20, Thu Fri, 2016
XIAMEN INTERNATIONAL
SEASIDE HOTEL
Adding
Values to Fish Ball
with
Simultaneous Interpretation (English-Chinese)
Xiamen
Hot Pot Ingredient Show
(May 18-20, 2016)
Sponsors 2016:
American Seafoods
Company, Flottweg, MS Bio, Lucky Union Foods (LUF),
Roquette, Trident Seafoods, Future Seafood/Surimi Tech, Alfa Laval, Reephos Food Ingredients, Honghu Hongye Aquatic Foods, and more to be
added (Listed
as confirmed)
Background
The annual production
of surimi from various tropical fish and silver carp in China has exceeded
200,000 tons. At the same time, the annual consumption of surimi seafood
(primarily fish ball) has exceeded 1 million tons. As the role of China in the
production of surimi and surimi seafood has become important in global surimi
trading, the first Surimi School China was established to meet the Chinese
demands and provide the most up-to-dated technologies dealing with sustainable
and safe production to the Chinese industry. While we learn why fish ball
products are so popular in China, we would like to introduce China other
variety surimi seafood around the world. I, as a founder, would like to thank
Dr. Pascal Guenneugues (Future Seafood) and Mr. Mu
(Xiamen Hot Pot Ingredients Show) for their enthusiastic support and
collaboration for the establishment of Surimi School China. We are delighted to offer the second Surimi School China (May
19-20, 2016) in Xiamen.
Registrations & Enrollment: Complete your
registration and contact Dr. Park for your invoice for registration.
Name:
Company:
Address:
City: State: Country:
E-mail: Telephone:
Please mark
one of the following for your registration:
( ) US$500 (CNY3,250): The 2nd Surimi School
China (Th-Fri, May 19-20, 2016): Registration
is completed before 5/01/16. It covers program booklet (presentation slides),
surimi school pen, two lunches, 1 dinner, and 4 coffee breaks.
(
) US$650 (CNY4,270):
The 2nd Surimi School China (Th-Fri, May 19-20, 2016): Registration is completed before
5/01/16. It covers program booklet (presentation slides), surimi school pen,
two lunches, 1 dinner, and 4 coffee breaks, plus
a new surimi textbook (Third Edition 2014): SURIMI AND SURIMI SEAFOOD: CRC Press, Jae Park (Editor) ($200),
For
questions, contact Dr. Jae Park using E-mail to surimiman1@yahoo.com. No refund upon cancellation
after 5/01/2016. For cancellation before 5/01/2016, the registration fee would
be partially refunded excluding $200 (CNY1,300)
administration fee.
Accommodation/ Room Reservation: XIAMEN INTERNATIONAL SEASIDE HOTEL
Room rate: 480 CNY (without sea view); 650 CNY (with sea
view). Make your own room
reservation directly through the hotel. Click this link and
download it. Then submit it to the hotel after you fill it out.
************************
The 2nd SURIMI SCHOOL CHINA
May 19
20, Thu Fri, 2016
All lectures are primarily given using the program
textbook Surimi and Surimi Seafood, 3rd Edition (2014)
DAY I
(Thursday, May 19, 2016)
07:30
08:40 Registration
08:40
09:00 Opening Remarks
TBA
09:00
09:10 Welcome
and Program Introduction
Dr. Jae Park (Director, Surimi
School China)
09:10
11:00 1.
Surimi Market Update (Chapter 2)
1a (20 min) SE Asia Dr.
Charles Ji (EVP, Lucky Union Foods)
1b (10 min) USA -
Mr.
Robert Csecsebovits (Director, Trident Seafoods)
1c (20 min) Japan Jostein Rortveit (Sales manager,
American Seafoods Japan)
1d (35 min) China
John Chen (GM, Zhejiang Hai Chuan Aquatic Co)
1e
(35
min) Global Market and Demand - Dr. Pascal Guenneugues
(President, Future Seafood)
11:00 11:20 Coffee/Tea Break
11:20
12:30 2a (40 min) Manufacture of
Surimi: Harvest to Frozen Block (Chapter 3)
Dr.
Jae Park (Professor, OSU)
2b (20 min) Recent Advances in Tropical Surimi Production for high yield, low waste/BOD, low
energy consumption and high quality
Dr. Pascal Guenneugues
(Pres, Surimi Tech)
12:30
13:45 LUNCH
13:45-14:00 Group Photo (Hotel Main Lobby)
14:00
14:50 3 Chemistry of Surimi Gelation (Chapter 4)
Dr. Jirawat Yongsawatdigul (Suranaree
University of Technology, Thailand)
14:50
15:20 4 Waste Water Management (Chapter 13)
Dr. Jae Park (Professor, OSU)
15:20
16:00 Coffee
Break & Product Cutting/Tasting Value-added Products from Japan, France,
Thailand, Korea, and USA
Attendees will be asked to select top
three favorite crabsticks
16:00
17:00 5 Microbiology and Sanitation/Hygiene in Surimi Production
(Chapter 15)
Dr. Yi-cheng
Su (Professor, OSU)
17:00
17:30 6 Cryoprotection of Surimi (Chapter 7)
Dr. Jae Park (Professor, OSU)
17:30
19:30 Network
Development/Reception and Sponsors Presentation
Beer/Appetizers is provided during network
development.
|
SPONSORS |
Time (min) |
SPONSORS |
Time (min) |
|
American Seafoods |
InnoPhos |
|
|
|
Flottweg |
|
Lucky Union Foods |
|
|
MS Bio |
|
Roquette |
|
|
Trident Seafoods |
|
Future Seafood/ Surimi Tech |
|
|
|
|
|
|
19:30
21:00 Buffet Dinner
DAY II
(Friday, May 20, 2016)
08:30
09:20 7 Bad Enzymes and Good Enzyme (Chapters 4 & 5)
Dr. Jirawat Yongsawatdigul (Asso Professor, Suranaree University of Technology, Thailand)
09:20
10:05 8 Microbiology and
Pasteurization for Surimi Seafood (Chapter 16)
Dr. Yi-cheng Su
(Asso Professor, OSU)
10:05
10:25 Coffee
Break
10:25
11:25 9.
Accurate Measurement of Surimi Quality (Chapter 8
& 17, Appendix)
Dr. Jae Park (Professor, OSU)
11:25
12:00 10.
Ingredient Technology I (Chapter 18)
Dr. Jae Park (Professor, OSU)
12:00 13:00 Lunch
13:00
13:15 10. Ingredient Technology II (Chapter 18)
Dr. Jae Park (Professor, OSU)
13:15
13:45 11. Manufacture of
Fish Ball (Chapter 11)
Dr. Jae Park (Professor, OSU)
13:45
14:30 12.
Fish Ball Development and Technology
Mr. Zhou Wenguo (Technical
Director, Fujian Anjoy Foods)
14:30
14:50 Coffee Break
14:50
15:35 13.
TBA
15:35
16:20 14.
Research Update: Surimi from Fresh Water Fish and
Effective Utilization of Processing Byproducts
Dr. Youming Liu,
Prof. Hong Yang & Prof. Shan Bai Xiong (Huazhong Agricultural University)
16:20
17:00 Discussion and Adjourn
Presenting a certificate of attendance