Primary work involves applied research and extension services in addressing all aspects of seafood product quality and safety from production through processing to retail and food services. Specific work with seafood producers, processors and handlers to identify and value problem areas related to seafood safety (i.e. HACCP), quality assurance, sanitation, preservation, nontraditional product utilization, by-product utilization, waste management and energy conservation. Assist seafood producers, processors and handlers in understanding and complying with local, state and federal regulations. Use response demonstration/applied research to address immediate problems in the processing and/or handling Florida’s seafood and aquacultured product. To provide leadership in advancing FSHN’s Aquatic Food Products Program.
National Coordinator for Seafood HACCP Alliance training and basic sanitation courses; Executive Director for Seafood Science and Technology Society of the Americas; Coordinate Annual Shrimp Schools for Processors and Agencies; extensive work with processing aids to prolong product shelf-life, yield and safety; member of National Academy of Sciences’ Seafood Safety Committee, EPA’s Committee on Mercury in Seafood, and the Association of Food & Drug Officials’ Seafood Technology Committee.
- PhD, Food Science, North Carolina State University
- MS, Marine Science, University of Virginia
- BS, Biology, Virginia Military Institute