Specializes in consumer and sensory science, food product development, market intelligence, recipe development and food styling, corporate chef services
Seafood processing, aquaculture and bioprocessing research: equipment & process design, product development, pilot scale-up, by-products, fish growth and performance trials
Promotes research and hands-on training in the applications of mass spectrometry to diverse problems in the chemical, biological, and clinical sciences, including metabolomics, lipidomics, and proteomics