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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
Post-harvest handling, processing and
adding value to aquatic food products from fresh and salt-water
fish and shellfish. My research interests are in development
of rapid analytical techniques for use in monitoring the
quality and safety of aquatic food products. My specializations
include Hazard Analysis and Critical Control Points (HACCP)
inspection, Sanitation Control Procedures (SCPs), seafood
traceability (barcodes and RFID technology) and sensory
evaluation of fish using the Quality Index Method (QIM).
Current research is focused on toxigenic-histamine producing
bacteria associated with scombroid fish, the safety of fresh
fish in reduced oxygen packaging and high hydrostatic pressure
processing of seafood to reduce bacterial and chemical food
safety risks. Our laboratory seeks and is actively engaged
in national and international scientific collaborations
for the advancement of fisheries research and academic exchanges
in the north-Atlantic region.
Additional Info:
Education and Training Program:
Basic seafood HACCP and sanitation SOP workshops are offered for industry, government and academics. The Seafood Quality and Safety School for Environmental Health Specialists is held annually through the UNC School of Public Health. Industry technical services include hazard analyses, HACCP plan verification, process validations, product shelf life determination and sensory evaluations. |
