Dr. David Green

Professor And Department Extension Leader In The Department Of Food, Bioprocessing And Nutrition Sciences
(252)222-6304
dpg@ncsu.edu
http://www.ncsu.edu/foodscience/faculty/green_david.htm

Food processing techniques (freezing, smoking, salting, curing, and pasteurization) to preserve quality and safety of aquatic food products derived from marine and freshwater resources worldwide.

Areas of Expertise
Fisheries
Food Science
Fisheries
Food Science

Colleges
CALS