Hyung Joo "Kevin" Kim

M.S. Food Science and Technology
hyungjoo.kim [at] oregonstate.edu

Seafood Research & Education Center

OSU Seafood Laboratory 2001 Marine Dr. Ste 253

OSU Seafood Laboratory
2001 Marine Dr. Ste 253
Astoria, OR 97103-3420

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At OSU
Major Professor: 
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My research is about using nano fish bone slurry to enhance the nutrition and texture properties of salmon fillet. As fish bone contains nutrients such as Calcium and phosphate, it is expected to show positive effect on both nutrition and texture.