Study of food science and the human gut microbiome.

*"Fish processing wastes from some surimi operations have been greater than 80%" (Bechtel, 2003)*Collect samples at points throughout the seafood processing stream to locate and quantify nitrogen losses, salt concentrations, pH, etc trends over time. *Develop novel marine ingredients derived from underutilized seafood byproducts coming from points of nitrogen loss considered "opportunistic". *Refine the processing steps involved with producing the developed ingredients by designing and applying strategies such as Response Surface Model experiment design to elucidate optimum processing levels for running on a pilot plant.References:BECHTEL, P.J. 2003. Properties of Different Fish Processing By-Products From Pollock, Cod and Salmon. J. of Food Processing Preservation 27, 101-116.

Research and development of methods to isolate specific plant chemical compounds for use in food and cosmetics. Apply these methods to agricultural waste to create new and functional ingredients.