| Photo | Person | Contact Information | Specialty Area |
|---|---|---|---|
| R. W. Allgeier |
First Director, February 1940 - Summer 1940 Background: Biochemistry |
||
| Haejung An |
Associate professor, 1991-2000 Background: Ph.D. University of Florida, Food Science & Technology |
||
| David L. Crawford |
Director, 1966-1991 Professor Emeritus, 1991-current Background: Food Science |
||
| Edward Harvey |
Director: 1941 - 1965 Background: Food Technology |
||
| Lucilla Lampilla |
1985-1989 Assistant Professor |
||
| Duncan Law |
Professor, 1944-1984 Professor Emeritus, 1984 - 2013 Background: Food Science & Technology |
||
| Russell Sinnhuber |
Associate Professor, 1942-1957, OSU Seafood Lab Professor, 1957-1981, OSU Department of Food Science & Technology, Corvallis Professor Emeritus, 1981-2003 Education 1939 B.S. Organic Chemistry, Michigan State University 1941 M.S. Food Science & Technology, Oregon State University |
||
| Teh Chu (T.C.) Yu |
Assistant professor, 1951-1957 Background: M.S. Oregon State University, Food Science & Technology |
Former Faculty
Directory of Former Faculty
Former Faculty
| Photo | Person | Contact Information | Specialty Area |
|---|---|---|---|
 |
Michael Morrissey Emeritus Appointment |
503-872-6656 Contact person by email |
General interests include food processing, biochemistry, food safety and traceability and development of value-added products from agricultural and marine resources. *Dr. Morrissey is no longer accepting graduate students. Specific interests include working with... |
 |
Emilee Slaght Faculty Resarch Assistant Faculty |
Contact person by email |
Emilee's work at the Seafood Research and Education Center (SREC) involves conducing a variety of work and analyses on seafood samples, including making protein gels and testing the nutrition and quality of products. She will also be assisting with SREC industry education/outreach programs.... |
 |
Yi-Cheng Su Professor Faculty |
Microbial growth in seafoods during processing and storage, rapid methods for detecting microbial pathogens and toxins in seafoods, innovative technologies for preserving quality, extending shelf life and ensuring safety of seafood products. |
