Surimi school is designed for practicing surimi technicians/technologists (QC and R&D), operators, and marketers who wish to develop a pragmatic knowledge of surimi technology and its utilization in food product development, as well as to learn the market trend of surimi and surimi seafood. It will review the chemistry, microbiology, and rheology of surimi, the functional applicability of surimi additives like cryoprotectants, enzyme inhibitors, binders, fillers, colorings, flavorings, and production know-how. In addition to the lecture program, there will be hands-on practice and experiments.