Faculty

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Director

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.

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Professor

Director - OSU Surimi School

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Professor

Seafood Microbiology and Safety