Director of the Seafood Technology Program
What I Do
I work with collaborators to conduct needs assessments, and to develop and distribute science-based seafood safety programming. I offer workshops in Seafood Hazard Analysis and Critical Control Point (HACCP) and Sanitation Control Procedures (SCP). I also provide technical services to the seafood industry including process validation and verification, and seafood safety training.
My 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. I am also interested in the development of value-added products and commodities through the utilization of seafood byproducts.