전무후무한 코로나사태로 모두가 힘들게 지내고 계시지요? 빠른 시일에 이런 불편한 생활이 정리되어 정상화되기를 손꼽아 기다립니다. 이번 가을에 서울시간 1시 기준으로 하루 3시간씩 3일간 현재 업계의 여러가지 관심사항은 물론이고,연제품업계에 영향을 미칠수 있는 타 업계의 현황등 관심 높은 주제를 모아 여러분들을 초청하고자 합니다. 상세한 내용은 Surimi
School Korea Webinar을
-Surimi School ASIA Webinar-
The 13th Surimi School Asia
3 – 5 November 2021
에서 볼수 있습니다.
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 Retort을 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 Heating로 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
******************************