Yi-Cheng Su

Professor

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.

At OSU

Affiliated with:

Seafood Research & Education Center

Headquarters:

Experiment Station

Career Links:

Department of Food Science and Technology

Coastal Oregon Marine Experiment Station

Professional Accomplishments

Professional Affiliations:

Institute of Food Technologists
American Society for Microbiology
International Association for Food Protection
Chinese American Food Society

Education:

B.S. 1983 - National Taiwan Ocean University, Fishery Technology
M.S. 1989 - University of Nebraska-Lincoln, Food Science & Technology
Ph.D. 1994 - University of Wisconsin-Madison, Food Science

My Publications

I currently have no publications listed within this site.

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