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My interests include seafood processing, biochemistry, quality, safety and development of seafood value-added products. On-going research projects include interdisciplinary research with faculty in engineering and economics to determine the intrinsic and extrinsic factors that affect seafood quality and price. Processing research includes work with high hydrostatic pressure and its effect on texture and quality and the development of value-added seafood products. Specific interests include working with small to mid-size seafood processors and entrepreneurs in helping them integrate new technologies and new ideas for product development and market expansion through the Community Seafood Initiative. I have also been very active in international programs in seafood research especially in Latin America . A new area of research is the recovery of bioactive components from seafood wastes and toxic metals in seafood.