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 programme, there will be Lab and Experiments by demonstrations. This programme 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.
New food products, surimi