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Education
B.S. (1976) Davidson College
M.S. (1980) East Carolina University
Ph.D. (1989) North Carolina State University
Research Interests
There are three main research activities in the Seafood Laboratory related to studies on post-harvest handling, processing operations and value-added aquatic foods derived from fresh and salt-water fish and shellfish. The first area concerns stress reduction on fish at harvest to improve the quality and shelf life of whole fish. Studies include rested harvest, purging, and Quality Index Method (QIM) assessments. Other studies include tagging of fish for cold chain traceability using barcodes and radio-frequency identification (RFID) methods. In particular, we have been working with hybrid striped bass producers to develop a total quality system (TQS) for grading, traceability and marketing seafood. The second area concerns development of rapid analytical techniques for monitoring the safety and quality of aquatic foods. In particular, we have been working on molecular techniques for detection and quantification of toxigenic-histamine producing bacteria in marine fish. The third area concerns adding value to fish and fishery products through education and training support for industry in value-added product innovation and branding techniques. Additional extension education and training workshops are conducted on seafood Hazard Analysis and Critical Control Point (HACCP), Sanitation Control Procedures (SCPs), and food vulnerability assessment training using the CARVER + shock scoring tool.
http://www.linkedin.com/pub/david-patrick-green/21/b4a/6b9
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