This three 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, 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.
