Surimi School & Forum USA

Surimi School Asia

Surimi School Europe

Surimi Forum Japan

Surimi School Korea



24-26 September (Tue-Thu) 2019

“Celebration of 20 years (‘99–‘19) for Better Health and Wellbeing”


Surimi School Europe 



Organized by:

Jae Park Surimi School

Group Photo including 2013, 2015, and 2017

2019 Sponsors

Viciunai, Lycored, Pacific Surimi, Future Seafood Europe, ATLANTIKA/IGRECA, Takasago Europe, Alliance Oceane (Coraya), LUF-EURO, Ulka Seafoods, MULTIVAC, Pacific Blends and ….

(Listed as Confirmed)


2019 Surimi School Europe is currently under development. 

Feel free to make any suggestions and ideas to Prof. Park.


Course Descriptions:

Designed for: Executives, Operators, Marketers, Technologists from the Global Surimi and Surimi Seafood Industry


Global Market Update of Surimi – Production & Market – Europe, Russia, USA, Japan, and SE Asia. Unlike the previous Surimi School Europe, this year Surimi Maker’s Forum will be offered. 1-2 surimi makers from USA, Thailand, India, Vietnam will be invited to speak for the surimi production of its country and its own company.



Surimi Maker’s Forum

Commodity Updates

Nutrition and Health Benefit of Surimi Seafood

A Role of Arginine to Replace Sodium Phosphate in Surimi Processing

Marketing: What has Caused the Downturn of Crabstick Market in France?

Surimi as a Fat Blocker


… more to be added


Product Cutting and Tasting: Nutritionally enhanced crabsticks around the world will be featured.


Instructors/Panelists: Experts from industry, government, and academia

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, gel measurement 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 Lab and Experiments by demonstrations.  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.  A few industry leaders and speakers who are fluent in other languages will be available for translation during and after the lectures.

Registration & Enrollment:

For all registration requests (non-Spanish or Spanish), you must contact Dr. Jae Park at surimiman1@yahoo.com.  If you do not hear a reply within 24 hours, contact surimiman1@gmail.com.

The 11th Surimi School Europe (24 - 26 September 2019)
1) Name:
2) Company:
3) Address:
4) E-mail:

Registration fee: €800 per person [Early registration will be expired on July 31. (Effectively August 1, it will be €900 per person)], including

1) 3 lunches

2) 1 dinner (24 September)

3) 5 coffee breaks

4) Program Booklet – containing all lecture slides to be covered at the program except the lectures covered directly from the textbook (below).

5) Surimi and Surimi Seafood, 3rd Edition (2014), by Prof. Jae Park will be given to attendees with 3-Day Full Registration. Those who are registered after the early registration deadline (1st August) may not receive the textbook on time.

Breakfast will be provided for those who stay at Hotel ILUNION SUITE Madrid

Special rate for the Day 1 (24 September) including dinner:

·       €400 per person includes no hotel, no breakfast, 1 lunch, 2 coffee breaks, 1 dinner, and above 4);

Cancelation Policy: No refund is guaranteed for any cancelation made on or after 20 August due to the contract with the hotel.  Any cancelation before 20 August will be subjected to €250 for administration fee.


Make your “own” room reservation directly with the hotel.  We have made a special contract with the Hotel ILUNION SUITE Madrid for our program attendees.

·        Double room single use: €103

·        Double room: €113

·        Buffet breakfast included

·        VAT 10% not included

·        The prices include:

o   WIFI

o   Safe

o   Water service in minibar

For Room Booking:

Enter here and use promotion code “SURIMI”.  For those who wish to explore the city of Madrid, please do it before the program.  There is a big event in Madrid starting 27 September. The Hotel offers a special rate from 21 September (check in) through 27 September (check out). 

Room Block Deadline is August 15. Eighty (80) rooms have been blocked for us.  After this date, all reserved rooms for the Surimi School Europe at a special rate will be released to the hotel.  The organizer has no right to provide a room at a special rate. Therefore, making an early room reservation is highly suggested.

Transportation to the Hotel ILUNION SUITE Madrid from the MAD Airport

·       Metro: The hotel is 1 block from Metro Station “Alfonso XIII” See this map.

·       Taxi: City of Madrid has a fixed taxi rate (€30 flat rate) from the airport to downtown Madrid since Jan 2014.



The Following Content is of our previous program offered in 2017.  Please stay tune for the 2019 program which is currently under development.


Day 1          Tuesday 24 September 2019


7:00 – 8:30     Breakfast (for those who stay in HOTEL ILUNION SUITE MADRID)


7:30 – 8:40     Registration


8:40 – 8:50     Welcome/Opening Remarks



8:50 – 9:00     Welcome/Past and Future for Surimi School Europe

Introduction of Course Work

                         Prof. Jae Park (Oregon State University, USA)




Day 1: Tue, 24 September


9:00 – 11:00      1 SURIMI MAKER’S FORUM

Surimi Production by Major Countries


USA – Alaska pollock (TBA

USA – Pacific whiting (Pacific Surimi, Mr. Brendan McKenna)

Thailand - (Andaman Surimi Industries)

India (Mr. Jalindar Rohakale, Ulka Seafoods)

Vietnam (Dr. Pascal Guenneugues)


Global Summary: Dr. Pascal Guenneugues (Future Seafood)


11:00 – 11:30    Coffee/Tea Break


11:30 – 11:50    2a Market Development and Trends - Spain

11:50 – 12:10    2b Market Development and Trends - France


11:50 – 12:10    2c Market Development and Trends – Eastern Europe & Russia


 12:10 – 12:20   3 ADISUR Update



12:30 – 14:00    Lunch


14:00 – 14:10    Group Photo


14:25 – 14:45    4 Commodity Update

                           Mr. Cameron Wells (VP, Pacific Blends, Canada)


14:45 – 15:25    5 Nutrition and Health Benefits of Surimi Seafood

- Chapter 23 (Surimi and Surimi Seafood, 3rd edition)

Prof. Jae Park (Oregon State University)


15:25 – 16:10    6 Sensory Application with New Development

- Chapter 21 (Surimi and Surimi Seafood, 3rd edition)

 Prof. Jean-Marc Sieffermann (AgriTech Paris, France)


16:00 – 18:30    ADISUR Board Meeting





16:10 – 17:10    Coffee Break & Product Cutting and Tasting

“Nutritionally Enhanced Surimi Seafood”. Pick your most favorite 3 items.


17:10 – 17:40   7 Arginine for the Phosphate Free Surimi

Prof. Jae Park (Oregon State University)


17:40 – 18:00    Questions and Answers


18:00 – 18:30    Network Development (Drinks will be served


18:30 – 20:00    Sponsor’s Presentations (Drinks will be served)

 Sponsors will have 5 min presentation to cover the company’s products, services, and technologies.

Power Point presentation can be made with not more than 5 slides.







Pacific Surimi


Future Surimi Europe




Takasago Europe


Alliance Oceane




Ulka Seafoods




Pacific Blends









20:00 – 22:00    Dinner and Welcome Reception


All lectures are given based on the textbook “Surimi and Surimi Seafood (2014)”. Those topics not covered in the book will be found in the program booklet.


DAY 2 – Wednesday, 25 September 2019


07:00 – 08:45    Breakfast (for those who stay in HOTEL ILUNION SUITE MADRID)


9:00 – 10:00      8 Chemistry of Surimi Gelation - Chapter 4 (Surimi and Surimi Seafood, 3rd edition)

Prof. Jirawat Yongsawatdigul (Suranari University of Technology, Thailand)


10:00 – 11:15    9 Accurate Gel Preparation for Better Quality Control - Chapter 8 & 17 (Surimi and Surimi Seafood, 3rd edition 2014)

Prof. Jae Park (Oregon State University)


11:15 – 11:45    Coffee Break


11:45 – 12:15    10 Surimi-Pea Protein Gels for Better Health

Prof. Javier Borderias (ICTAN-CSIC, Madrid, Spain)


12:25 – 13:10    11 Adding Values to Surimi Seafood with Stable Colors from Plant Sources

Ms. Christiane Lippert (Head, Marketing (Food Division), Lycored, Switzerland)


13:10 – 14:40     Lunch


14:40 – 15:20    12 New Flavor Ideas with Super Seasoning Kokumi

Mrs. Amelie DELPOUVE (Ajinomoto Foods Europe)


(Change Room Setting)

15:30 – 18:30    13 Laboratory Session

                              (Coffee/tea is provided in the hallway during the lab hours)


LAB I -   Gel and Texture Lab (Prof. Jirawat Yongsawatdigul, Dr. Tao Yin)

Includes video presentation of fast gel cooking – Ohmic heating RAPSA.

Paste of Pacific whiting surimi prepared with:

1)     No inhibitor

2)     1% dried egg white


Will be cooked in two methods (water bath and ohmic). Each group will have one large sausage for each treatment to compare for the texture values


           LAB II -     Color Lab (Ms. Elaine Lee)

 - Chapter 15 (Surimi and Surimi Seafood, 3rd edition 2014)

This R&D lab will offer hands-on color application. Attendees will paint color paste on the surface of white crabstick (pre-prepared).


LAB III -   Discussion with Prof. Park, Mr. Jean-Luc Beliveau, and Mr. Javier Canada

                    - Formulation Developments, Hot issues, Problems, New Products


The Lab session will be divided into three groups by First Name:






15:30 – 16:30

Group 1 (A-E)

Group 3 (N-Z)

Group 2 (F-M)

16:30 – 17:30

Group 2 (F-M)

Group 1 (A-E)

Group 3 (N-Z)

17:30 – 18:30

Group 3 (N-Z)

Group 2 (F-M)

Group 1 (A-E)

Dinner will be on your ownThis is time for you to build personal and business network through Surimi School Europe. 



DAY 3 – Thursday, 26 September 2019


07:00 – 08:45    Breakfast (for those who stay in HOTEL ILUNION SUITE MADRID)


09:00 – 09:40    14 Attractive Packaging Idea and Robotic Automation

                                 (Mr. Bernard Leveau, MULTIVAC/Symbaconsultant)


09:40 – 10:40    15 Ingredient Technology - Chapter 18 (Surimi and Surimi Seafood, 3rd edition 2014)

 Prof. Jae Park (OSU Surimi School)


10Mr:40 – 11:10    Coffee Break


11:10 – 12:10    16 Crabstick Manufacturing - Chapter 9 (Surimi and Surimi Seafood, 3rd edition 2014)

Prof. Jae Park (OSU Surimi School)


12:10 – 13:00    Questions and Answers

Presentation of Certificate to Attendees who complete the 3-Day program.

13:00 – 14:30    Adjourn and Lunch





Surimi School & Forum USA

Surimi School Asia

Surimi School Europe

Surimi Forum Japan

Surimi School Korea