Education

B.S. (1973) University of Georgia
Ph.D. (1977) University of Georgia

Research Interests

The focus of my research is to better understand the biochemical basis of fish protein gelation and factors bearing upon this.

Billions of pounds of fish annually are now utilized exclusively in the form of a gelling protein (surimi) in the manufacture of foods such as shellfish analogs and kamaboko products.

We are particularly interested in how quality surimi can be manufactured from under-utilized species, how fish proteins are stabilized to effects of heat (drying) and freezing, and how the gelling properties of surimi may be optimized by use of additives or innovative processing.

Research projects typically involve techniques of rheology and protein chemistry.