Associate Professor, Food Science & Technology
Current research is focused on improving quality and safety of Oregon seafood species and seafood by-product utilization. Current projects involve investigating biochemical/chemical changes that occur in brined seafoods, correlations between bioimpedence measurements and seafood decomposition, and the use of innovative nano-scale slurry ices to improve seafood quality and safety.
Director - OSU Surimi School
Seafood Microbiology and Safety