Piotr Kulawik (26.-30.10.2017)

Almost every food technologist knows the seven basic principles of HACCP system and the main areas of GHP/GMP. However, if you design the HACCP system “according to the book” there is a great possibility that you will end up filled with unnecessary bureaucracy or sometimes the systém will not work at all. Hence the approach when designing the HACCP system should be different when the system is destined for a restaurant, small shop, supermarket or food processor. During the course of the lecture we will discuss the practical aspects of each HACCP principals considering different and the means to reduce to minimum the HACCP documentation.

First part of the lecture will focus on describing main and additional sushi ingredients: where they come from, how are they made, and what do we use them for. If you ever wondered what is the ifference between normal and sushi rice, how nori is made, what is ikura and how is it different from masago and tobiko or how are different colors of tobiko/masago acquired then this lecture is for you. Second part of the lecture will cover the information about main sushi products, from nigiri to kazari- sushi. The topic will include basic description, most popular variations of each type as well as recipes for the manual production.

The popularity of ready-to- eat sushi meals is growing fast. New sushi manufacturers appear in almost every European country. Sushi however is a product with very short shelf-life. During the lecture we will describe the main problems faced by the sushi industry today: from the rice retrogradation to increasing shortage of many sushi ingredients. The lecture will also cover the means to address those problems that are used today, as well as the possible solutions that could be invented and implemented in the future.