Area(s) of Expertise
Description of Work
I teach FDA HACCP to individuals that sell seafood wholesale. I perform heat penetration and shelf life studies for the seafood industry. And, I assist in extension and research activities conducted by the Seafood Laboratory at the Center for Marine Sciences and Technology.
Shelf life improvement of seafood products
- The Institute of Food Technologists (IFT)
M.S., Food Science, North Carolina State University (2001)
B.S., Food Science, North Carolina State University (1994)