| SURIMI
FORUM
9:00 – 11:00 Panel Discussion:
Global Market Update for Surimi
USA - Ms. Torunn Haljem
(GM, Trident Seafoods, USA)
South America –
Mr. Martijn van Broekhoven (Sales Manager,
JP Klausen & Co)
Thailand - Mr. Anucha
Techanitisawad (CEO, Andaman Surimi)
India - Mr. Shivram
Warrior (VP, East Indian Surimi)
Vietnam - TBA
China - TBA
Korea - TBA
Japan - Mr. Willem
Appeldorn (Commercial Manager, JP Klausen
& Co) – With emphasis on “After 3/11
Tsunami”
ADISUR Update –
Mr. Pierre Commer (Exe Director, ADSUR)
Overall Summary –
Dr. Pascal Guenneuges (Pres, Future
Seafoods Europe)
Questions/Answers
11:00 – 11:30 Coffee
Break
11:30 – 13:00 Panel Discussion:
Surimi Seafood Market: 25-yr and Future
Historical Review on Crabstick
Production in Europe
Mr. Jean-Luc Beliveau, R&D Director,
Alliance Oceane)
Spanish Market
Ms. Babro Bellido (Marketing manager,
Angulas Aguinaga)
Russian/Eastern European Market
Ms. Jovita Geciene (Future Seafood Europe)
Future of European Market
Mr. David Gorwood (MD, Alliance Oceane,
France)
Health Benefit and Future of
Surimi Seafood
Dr. Jae Park (OSU Surimi School)
Questions/Answers
13:00 – 14:00 Lunch
14:00 – 14:10 Group Photo
14:10 – 15:00 Manufacture
of Surimi
Mr. Richard Draves (VP, American Seafoods,
USA)
15:00 – 16:10 Chemistry
of Surimi Gelation
Prof. Tyre Lanier (NC State University,
USA)
16:10 – 16:50 Coffee
Break & Product Cutting and Tasting
Featuring Major Surimi Seafood
from Japan, Korea, USA, and Europe
Prof. Jae Park (Oregon State University)
Mr. Jean-Luc Beliveau (Alliance Oceane,
France) / Mr. Yoann Pineau (Fleury Michon,
France)
Mr. Javier Canada (Angulas Aguinaga,
Spain)
Ms. Loreta Stoniene (Viciunai, Lithuania)
Mr. Tadahiko Mitsui (Kibun Foods, Japan)
16:50 – 17:30 Squid Protein
Utilization – The Latest Research
Prof. Javier Borderias (Insituto del
Frio, Madrid, Spain)
17:30 – 18:10 Alaska
Pollock – White Gold with Healthy
Future
Mr. Don Graves (UniSea, Dutch Harbor,
USA)
18:10 – 18:30 Questions
and Answers
18:30 – 19:30 Break
(Coffee and drinks are not served this
time)
19:30 – 21:00 Sponsor’s
Presentations
Sponsors (7) from Ingredient/Equipment
sectors who do not give lectures or
lab presentation at regular program
will have 5-6 min presentation to cover
the company’s products, services,
and technologies. Power Point presentation
can be made with not more than 5 slides.
19:30-19:36 Activ
International
19:36-19:42 Givaudan
19:42-19:48 IGRECA
19:48-19:54 MANE
19:54-20:00 ROQUETTE
20:00-20:06 SAIREM
20:06-20:12 SURDRY
20:12 - 21:00 - Other
sponsors (12) can have 0 - 2 min talk:
Ajinomoto, Bibun/Nichimo, Future Seafood
Europe/Atlantika, Brookfield Engineering,
Kami Steel, Alliance Oceane, American
Seafoods, ANGULAS AGUINAGA, Fleury
Michon, JP Klausen & Co, Trident
Seafoods, Viciunai. The use of Power
Point presentation is not recommended.
21:00 – 22:30 Dinner
and Welcome Reception
DAY 2 – Wednesday,
21 September 2011
7:00 – 8:30 Breakfast
(for those who stay in Hotel Vincci
Soho)
8:30 – 9:40 Surimi
Microbiology and Pasteurization
Prof. Mark Daeschel (Oregon State University,
USA)
9:40 – 10:30 Comparative
Sensory Study on Various Premium Crabsticks
from Japan, USA, France, South Korea,
Spain, and Russia
Prof. Jean-Marc Sieffermann (AgriTech
Paris, France)
10:30 – 11:00
Coffee Break
11:00 – 12:00
Accurate Gel Preparation for
Accurate Values and Better Quality Control
Prof. Jae Park (Oregon State University)
12:00 – 12:40
Magic Role of Transglutaminase
(TGase) in Surimi
Mr. Rikiya Ishida (Ajinomoto Food Europe,
Germany)
12:40 – 13:00
Evolution of Machinery for Surimi
Seafood
Mr. Kazuo Ohkubo (Nichimo/Bibun, Tokyo,
Japan)
13:00 – 14:00
Lunch
14:00 – 14:40
Texturizing Agents for Surimi
Seafoods
Ms. Raquel Llorente (AZTI, Spain)
14:40 – 18:00
Laboratory Session
(Coffee/tea is provided in the hallway
during the lab hours)
- LAB I - Gel and Texture
Lab (Prof. Lanier, Professor Yongsawatdigul,
and AZTI Staff)
Includes video presentation of fast
gel cooking –Ohmic heating RAPSA.
Gels cooked in two methods (water
bath and ohmic) will be compared for
the texture values
- LAB II - Microbiology
and Sanitation Lab (Prof. Daeschel
and AZTI Staff)
New devices for micro testing and
sanitation will be presented and discussed.
Dr. Pardo - “Tailor-made surimi
authentication methods by DNA analysis”
(20 min)
- LAB III - Discussion
with Prof. Park, Mr. Jean-Luc Beliveau,
and other leaders – Formulation
Developments, Hot issues, Problems,
New Products
- The Lab session will
be divided into three language groups:
English speaking, Spanish, Speaking
and Russian Speaking. Discussion is
highly encouraged during the lab sessions.
-
|
LAB
I |
LAB
II |
LAB
III |
14:40
– 15:40 |
GROUP
1 |
GROUP
2 |
GROUP
3 |
15:40
– 16:40 |
GROUP
2 |
GROUP
3 |
GROUP
1 |
16:40
– 17:40 |
GROUP
3 |
GROUP
1 |
GROUP
2 |
Dinner will
be on your own.
This is time for you to build personal
and business network through Surimi
School Europe.
DAY 3 – Thursday,
22 September 2011
7:00 – 8:30 Breakfast
(for those who stay in Hotel
Vincci Soho)
8:30 – 9:10
Research and Development at AZTI Tecnalia
Dr. Tyre Lanier (Prof, NC State University,
USA)
9:45
– 10:15 Ingredient Technology
Prof. Jae Park (Oregon State University,
USA)
10:15 – 10:45
Coffee Break
10:45 – 12:30 Surimi Seafood:
Products, Manufacturing, and Ingredients
Prof. Jae Park (OSU Surimi School)
12:30 – 13:00
Questions and Answers
13:00 – 14:00
Adjourn and Lunch
|
