Highest Degree
Ph. D. (Food Engineering), Master (Food Technology), Fishery Engineer (Processing)
Job Type
Teaching/Education
Research
Subject Area
Marine Biotechnology
Marine Products
Activities
Research and development on new marine products, including full utilization of Whithemouth croaker, King weakfish, bluefish and Pink shrimp resources, value-added product development, waste minimization and utilization, seafood quality and safety. An emphasis has been placed on interdisciplinary research (principally chemistry engineering and oceanography) in developing research programs in these areas. Also high education on Food Processing: Under-graduate and Graduate level Food Engineering classes.
Skills
Processing and bioprocessing of marine and seafood products
Comment(s)
This researcher will be working in different fish processing to improve these techniques and develop new marine products applying quality control until diminish postharvest losses and help with waste treatment problems and can be reached there through activities of product development with added value that will expand domestic processing of primary products.
