David Green

David Green

Professor of Food Science
Department Extension Leader
Department of Food, Bioprocessing and Nutrition Sciences
Director Seafood Processing Laboratory
Co-Editor in Chief, Journal of Aquatic Food Product Technology™
CMAST 303 College Circle, Morehead City, NC 28557
Email: dpg@ncsu.edu
Phone:  252-222-6304
Fax: 252-222-6335
Skype: david.p.green54

Research Areas

Research Summary

My research focuses on post-harvest handling, processing and packaging operations that impact the quality and safety of fresh and salt-water fish and shellfish. Research interests are in stress reduction on fish at harvest to improve the quality and shelf life of whole fish and development of rapid analytical techniques for monitoring the safety and quality of aquatic foods. In particular, we developed molecular techniques for detection and quantification of toxigenic-histamine producing bacteria in marine fish. Current research interests are in post-harvest treatments to reduce incidence of human illness due to consumption of raw or under-cooked shellfish (oysters and clams). Of particular interest is adding value to fish and fishery products through education and training programs in value-added product innovation and branding techniques.

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