Assistant Professor, Food Science & Technology
Biological functions of natural dietary molecules derived from marine resources in health promotion and disease prevention. Research interest includes identifying marine-derived bioactive compounds with beneficial effects in obesity and associated metabolic syndrome focusing on the regulation of lipid metabolism and inflammation in adipose tissue; uncovering potential health value of seafood materials and underutilized aquatic resources to promote efficient utilization of the harvested resources.
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