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Dave Green

Professor Emeritus and Extension Seafood Specialist

Area(s) of Expertise

The NC State University Seafood Laboratory investigates post-harvest handling, processing and packaging operations that impact the quality and safety of fresh and salt-water fish and shellfish.

Our research interests include stress reduction on fish at harvest to improve the quality and shelf life of whole fish and the development of rapid analytical techniques for monitoring the safety and quality of aquatic foods. In particular, we developed molecular techniques for the detection and quantification of toxigenic-histamine producing bacteria in marine fish.

Current research interests are in post-harvest treatments to reduce the incidence of human illness due to the consumption of raw or under-cooked shellfish (oysters and clams). Of particular interest is adding value to fish and fishery products through education and training programs in value-added product innovation and branding techniques.

Service Activities

  • Co-Editor-in-Chief, Journal of Aquatic Food Product Technology
  • AOFEE Executive Council
  • National Seafood HACCP Alliance (SHA) Steering Committee
  • SHA Train-the-Trainer coordinator


  • Fellow of the Institute of Food Technologists
  • NC State University Academy of Outstanding Faculty Engaged in Extension (AOFEE)

Extension Activities

Extension education and training workshops in seafood Hazard Analysis and Critical Control Point (HACCP) and Sanitation Control Procedures (SCPs) as well as technical services in process validation and verification.


View Curriculum Vitae


Ph.D., Biology, North Carolina State University (1989)
M.S., Biology , East Carolina University (1980)
B.S., Food Science, Davidson College (1976)