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.
Director - OSU Surimi School
Seafood Microbiology and Safety