EDUCATION:

Ph.D. (1985), Food Science, North Carolina State University, Raleigh, North Carolina.

M.S. (1982), Meat Science, The Ohio State University, Columbus, Ohio.

B.S. (1980), Animal Science, Kon-Kuk University, Seoul, Korea.

EMPLOYMENT:

July 1, 1999 - Present: Professor, Oregon State University Seafood Lab, COMES, Department of Food Science and Technology.

July 1, 1995 - June 30, 1999: Associate Professor (Tenured), Oregon State University Seafood Lab, COMES, Department of Food Science and Technology.

May 1 - October 30, 1998: Visiting Scientist (Sabbatical), Tyson Seafood Group (Seattle, WA).

March 1, 1992 - June 30, 1995: Assistant Professor, Oregon State University Seafood Lab, COMES (1.0 FTE Research), Dept of Food Sci and Tech.

1989 - 1992: Director of Technical Services, SeaFest/JAC Creative Foods (currently owned by Louis Kemp/ConAgra Foods, Motley, MN): Reported to the President of the company. Primary objectives included the planning and execution of new product development and research, line extension, supervision of quality control and assurance, and technical assistance to marketing, sales, and operations. Specific responsibilities included the establishment of all technical services and information for all products, direction of the entire new product development and line extensions from concept to commercialization, liaison contact between all government regulatory agencies, initiation and maintenance of total quality assurance program. Additional duties included supervision and administration of the Technical Department (21 employees).

1987 - 1989: Manager of Research and Development, SeaFest/JAC Creative Foods (currently owned by Louis Kemp/ConAgra Foods, Motley, MN.): Reported to the Director of Technical Services. Specific responsibilities included planning and execution of surimi research, and preparation of all new product development. Primary achievements were the establishment of the least cost formulation and development of next generation surimi seafood.

1985 - 1987: Research Associate, Department of Food Science, North Carolina State University, Raleigh, NC. Responsibilities included conducting a number of research projects (i.e. cryoprotection of frozen surimi, functionality of surimi, and the least cost formulation).