Bio

Chouljenko works with collaborators to conduct needs assessments, and to develop and distribute science-based seafood safety programming. He offers workshops in Seafood Hazard Analysis and Critical Control Point (HACCP) and Sanitation Control Procedures (SCP). Chouljenko also provide technical services to the seafood industry including process validation and verification, and seafood safety training.

Area(s) of Expertise

Chouljenko’s research interests coincide with identified extension needs and constitute the use of innovative seafood processing techniques/technologies (involving but not limited to thermal, non-thermal, enzymatic, microbial, edible film and coating, physical, and nanotechnological processes) to yield seafood and seafood products that are of high microbiological, physicochemical, and sensorial quality. This includes the investigation of post-harvest fish and shellfish safety and quality during handling, processing, and storage. He is also interested in the development of value-added products and commodities through the utilization of seafood byproducts.

Publications

• Effect of Pilot-Scale Decanter Centrifuge Processing Parameters on the Quality of Fish Meal Produced from Smoked Salmon Processing By-Products , Processes (2025)
• Electrospun Nanofibers of Purple Rice Bran-Derived Soluble Dietary Fiber and Polyethylene Oxide for Enhanced Alpha-Tocopherol Encapsulation and Controlled Release , Food and Bioprocess Technology (2025)
• Utilization of Fish Meal and Fish Oil from Smoked Salmon By-Products in Juvenile Striped Bass (Morone saxatilis) Feeds: Growth Performance, Nutritional Composition, and Shelf-Life Assessment of Upcycled Ingredients , Fishes (2025)
• A Repetitive Acipenser gueldenstaedtii Genomic Region Aligning with the Acipenser baerii IGLV Gene Cluster Suggests a Role as a Transcription Termination Element Across Several Sturgeon Species , International Journal of Molecular Sciences (2024)
• Combining Fish and Crustacean Byproducts as Primary Ingredients in Pelleted Aquafeed: The Effect of Byproduct Type on Pellet Physical Properties , Aquaculture Research (2024)
• Influence of temperature and heating duration on the thermal stability and flow characteristics of oil extracted from undersized crawfish (Procambarus clarkii) using non‐solvent method , Journal of the American Oil Chemists Society (2024)
• Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus : A review of ecology and processing parameters , Comprehensive Reviews in Food Science and Food Safety (2022)
• Development of coffee kombucha containing Lactobacillus rhamnosus and Lactobacillus casei: Gastrointestinal simulations and DNA microbial analysis , LWT (2021)
• Physicochemical Properties of Purified Biodiesel Based on Oil Recovered from Catfish ( Ictalurus punctatus ) Viscera , Journal of the American Oil Chemists Society (2021)