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Thanks for your visit. The 9th Surimi School Asia is scheduled to be held in November 2012.

A new program will be uploaded in May 2012 after a program development meeting in Bangkok in March 2012.

The 9th
SURIMI SCHOOL ASIA

BANGKOK

?? November, 2012

If you have any questions, contact Dr. Park at surimiman1@yahoo.com.

The following program is our version for The 8th Surimi School Asia 2010.

Organized by:

OSU Surimi School

Food Audits Int’l (Division of JBT Thailand)

Radisson Hotel Bangkok

92 Soi Saengcham, Rama 9 Road, Huay Kwang, Bangkok 10320, Thailand

66-2-641-4777 (Tel); 66-2-641-4884 (Fax)

Hotel Map

Room Reservation for Surimi School Asia

GROUP PICTURE including 2010

Sponsors 2010:

ACTIV INTERNATIONAL, AJINOMOTO, ALFA LAVAL,

ANDAMAN SURIMI INDUSTRIES, FLOTTWEG,

FUTURE SEAFOOD ASIA/SURIMI TECH, MS BIO, ROQUETTE

Sponsors for Previous Years

Course Descriptions:

This 3 days 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 lecture program, there will be hands-on practice and experiments (in two groups by English and Thai). This program should be of particular value to surimi technicians, technologists, 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.

For Thai registration, please contact Miss Panida at JBT with your name, company name, address, and e-mail.

John Bean Technologies (Thailand) Ltd

5th Floor Charn Issara Tower 1, 942/137 Unit 6 Rama 4 Road, Bangkok 10500, Thailand

Tel: +66 (0) 2267-5013; Fax: +66 (0) 2267-5017

Contact persons:

Phatnaree Seeprasert; E-mail address: Phatnaree.Seeprasert@jbtc.com

Panida Pongviratchai; E-mail: Panida.Pongviratchai@jbtc.com

Tuition:

For multiple registrations from the same company, the following rate is applied:

1) Thai: 1st person (17,000 THB) and additional person (16,000 THB)

2) Non-Thai: 1st person [19,000 THB (US$620)] and additional person [18,000 THB (US$590)]

All will receive a textbook (Surimi and Surimi Seafood, Second Ed (2005) by Jae Park, published by CRC Press sold at US$194.95) and other souvenirs. Three lunches, one dinner, and five coffee breaks are also included. Breakfast is included for those who stay at the Radisson Hotel Bangkok.

Accommodations:

Seventy (70) rooms have been blocked at Radisson Hotel Bangkok for the Surimi School at special rate.

Please use this HOTEL Room Reservation Form to book your room at Radisson Hotel Bangkok. Free Wi-Fi is provided.

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

Two methods are convenient for you. One is to use a local taxi (which pays by a meter). The other is a limousine service provided by the hotel (800TBT net for one way). You can contact the hotel directly as shown in the Hotel Room Reservation Forum.

The following program was developed by regional leaders during the Program Development meeting (Bangkok, February 1, 2010).

A group photo was taken with the attendees after the meeting.

DAY ONE - Wednesday, 24 November 2010

08:30 - 09:30 Registration

09:30 - 09:45 Opening Remark

Mr. Anucha Techanitisawad (CEO, Managing Director, Andaman Surimi Industries)

09:45 - 09:55 Welcome and Introduction (Dr. Jae Park, Surimi School Founder/Director)

09:55 - 11:40 1. Panel (Surimi Forum Thailand) – Global Market Update

Resources, Supply, Global Market of Surimi and Surimi Seafood

1a- India - Mr. Shivram Warrior, East Indian Surimi (India)

1b- Thailand - Mr. Anucha Techanitisawad, Andaman Surimi Industries (Thailand)

1c- Vietnam - Mr. Truong Bach The: Coimex (Vietnam)

1d- China, 1e- Korea, 1f- USA – Dr. Jae Park

1g- Western Europe - Mr. Jean-Luc Beliveau: Ocean Alliance (France)

1h- Eastern Europe/Russia, 1i- Japan and 1j- Global Market - Dr. Pascal Guenneugues, Future Seafood (France)

11:40 - 12:40 2. Manufacturing of Surimi from Tropical Fish

(Dr. Jae Park, Oregon State University)

12:50 - 14:00 Lunch (Coffee Shop – International Buffet)

14:00 - 14:10 Group Picture (5th Floor Balcony by Outdoor Pool)

14:20 - 15:25 3. Chemistry of Fish Proteins
(Dr. Jirawat Yongsawatdigul, Suranaree University of Technology, Thailand)

15:25 - 16:30 4. Microbiology, Sanitation, and Pasteurization
(Dr. Mark Daeschel, Oregon State University)

16:30 - 17:30 Coffee/Tea Break and Products Cutting and Tasting – Hall outside the lecture room

Featuring Surimi Seafood Products from Japan, USA, Korea, Europe/Russia, and SE Asia

(Mr. Jean-Luc Beliveau, Mr. So Kee Kok, Mr. Norman Kok, Dr. Jae Park)

Vote for your top three favorite!

17:30 – 21:00 Network Development: Welcome/Social Hours hosted by OSU Surimi School and Sponsors.

17:30 – 18:30 Sponsor’s Presentations: Sponsors covered their technical presentations during regular class will have 5 min and others will have 5-10 min presentation covering Technology, Products, and Services.

17:30 – 18:30 (Min)	Sponsors
5	Roquette
5-10	MS Bio
5-10	Flottweg
5	Future Seafood/Surimi Tech
5	Andaman Surimi Industries
5-10	Alfa Laval
5	Ajinomoto
5	Activ International

18:30 – 21:00 Drinks and dinner (International Buffet) will be provided.

Following Sponsor’s Technical Presentations Sponsors will have a display table during the social hours and have direct contacts to attendees. Sponsors, using samples and brochures, will demonstrate their business superiority.

DAY TWO - Thursday, 25 November 2010

09:00 - 9:45 5. Surimi Quality Measurement for Better Quality Control
(Dr. Jae Park, Oregon State University)

09:45 - 10:20 6. Flavor System for Surimi Seafood
(Mr. So Kee Kok, Activ Int’l, Malaysia)

10:20 – 10:50 7. Magic Role of Transglutaminase (TGase) in Surimi - (Science behind and diversified usage)

Ms. Akiko Maruyama (Ajinomoto Co, Tokyo, Japan)

10:50 – 11:10 Coffee/Tea Break

11:10 - 11:45 8. Warm Water Species for their Biochemical Properties and Gelation
(Dr. Jirawat Yongsawatdigul, Asso Professor, Suranaree University of Technology)

11:45 - 12:20 9. Test Gel Cooking by Ohmic (Joule) Heat: Better Utilization, More Value, and Accurate Analysis of Surimi

Dr. Jae Park (Professor, Oregon State University, Astoria, OR)

12:20 - 12:50 10. Least Cost Blending based on Textural Properties of Surimi Seafood

(Dr. Won Yoon, Asst Professor, Kangwon University, South Korea)

13:00 - 14:00 Lunch (Coffee Shop – International Buffet)

14:00 - 14:20 11. Cryoprotected Mince and Washed Mince from Freshwater Fish

(Dr. Supawan Thawonchinsombut, Asst Prof, Khon Kaen University)

14:20 - 14:50 12. Product Development for Crabstick based on Market Development in France
(Mr. Jean-Luc Beliveau, R&D Director, Alliance Oceane)

14:50 - 15:20 13. Manufacturing of Fish Ball
(Mr. Norman Kok, Senior Research Scientist, Agri-Food & Veterinary Authority of Singapore)

15:20 - 15:40 14. Sorbitol as Effective Cryoprotectant for Tropical Surimi

(Dr. Carl Jaundoo, Associate Program Coordinator, Roquette America)

15:40 - 16:00 Coffee/Tea Break

Laboratory Sessions (16:00 - 18:00)
Attendees will be divided into three groups: Each group will have approximately 25-30 people.

Group A: Thai

Group B: Company Name A – J

Group C: Company Name K – V

	16:0 0 - 16:40	16:40 - 17:20	17:20 - 18:00
Microbiology/Sanitation – Dr. Mark Daeschel/Mr. Norman Kok/Dr. Panchaporn	A	B	C
Gel Analysis/Measurement (Texture/Color) - Dr. Yongsawatdigul, Dr. Thawornchinsombut, Dr. Yoon	B	C	A
Questions and Answers (Mr. Jean-Luc Beliveau, Mr. So Kee Kok, Dr. Jae Park)	C	A	B