Faculty at the Center draws on the expertise from four colleges and seven departments. Dr. Jahncke has been a member of the U.S. delegation to the Codex Alimentarius Food Hygiene Committee. Food quality issues focus on handling and processing of seafood products and related sensory issues. A strategic guidance document identifying sensory research issues for the blue crab processing industry has been developed. This comprehensive document will be used as a model for developing regional and national Sea Grant research priorities.
Aquaculture is one of the fastest growing areas of agriculture.
Unfortunately, most aquaculturists are primarily interested in growing and selling aquatic organisms and may be unaware of potential public health issues associated with aquaculture products and aquaculture operations. Research projects in this area are designed to lead to applied outcomes that support and augment extension activities. Information from this project will provide regulatory agencies, aquaculture producers and seafood processing industries with a recognized risk management approach to address pathogens, diseases, and escapement of exotics. It will be a model for use by both the aquaculture and seafood processing industries around the world. It will help to reduce the frequency of use and quantity of chemotherapeutic and other chemicals now used in aquaculture to control disease, and exotic pathogens.