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Associate Professor, Food Science & Technology

Research is focused on improving quality and safety of Oregon seafood species and seafood co-product utilization.  Current projects involve investigating biochemical/chemical changes that occur in brined whole muscle foods treated with high hydrostatic pressure, researching the applicability of Real-time PCR DNA-based methods for allergen detection, investigating the use of NanoIce to improve seafood quality and safety, understanding histamine control in NW Albacore.

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Director - OSU Surimi School

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Associate Professor

Seafood Microbiology and Safety