Aquaculture and Fisheries Technologies for Food and Health Educators, Seafood Professionals, and Communicators



An in-service seafood training program offered in three regional locations (East, West and Gulf Coasts) during 2014 and 2015

A successful U.S. seafood industry depends on economically sound fisheries and aquaculture operations that can supply the consumer with safe, wholesome and sustainable seafood products. There is concern that academic and government institutions have decreased the funding opportunities in research, education and outreach in seafood science and technology. There has been a gradual disinvestment over the past decade at several levels that will affect outreach activities in the U.S. and have an impact on U.S. competitiveness in both the domestic and international marketplace. While there were outstanding successes in the 1990s such as the development and implementation of seafood HACCP, which is now a model program for other food systems, there have been only disjointed attempts to develop training and education programs that can assist the industry, train a new generation of seafood professionals and help deliver a uniform message to the consumer. The need for seafood research, education and outreach is as great as ever, especially since fisheries and aquaculture represent more than $5 billion in economic benefits to the country. This project, supported by the National Sea Grant Program, will allow a core group of seafood educators from the University of Delaware, Oregon State University and Louisiana State University to develop materials that can be integrated into existing aquaculture and fisheries curriculum as well as related food science and professional programs. This information and course materials will serve as a basis for workshops that can be run by educators in different fields (food science, health, food systems, etc.) as well as seafood companies to maintain professional certification. This is especially critical today when students and professionals are showing renewed interest in food systems and related disciplines. A solid foundation for the development of these programs is best achieved by providing science-based information developed through a team effort and workshops that will allow us to test and refine materials. These materials can then be utilized as a solid foundation for a variety of educational programs at the consumer, professional and academic level.


Workshop Locations and Dates * Current Workshop Agenda (Astoria, Oregon) * Registration * Project Team * Workshop Speakers * Links

* Travel and Lodging * Oregon Workshop Flyer (PDF) * Delaware Workshop (April 7-10, 2014) * Online Resources *


pic_seagrant images ud  louisiana-state-university-logo   mq1






Workshop Programs



West Coast Workshop October 8-10, 2014


Location: Seafood Research & Education Center, Coastal Oregon Marine Experiment Station, Oregon State University, 2001 Marine Drive, Astoria, OR 97103


The West Coast workshop in Astoria, Oregon is the second of three regional programs: East Coast: Lewes, Delaware April, 7-10, 2014. Gulf Coast: New Orleans, Louisiana (Date TBD: March/April - 2015). Core topics and trainers are the same. Additional speakers will be included for their industry and technical expertise and to address regional issues. Tours will highlight different types of seafood industry facilities in each region.

Workshop goals: Workshop attendees receiving seafood quality and safety training will increase their technical knowledge and understanding of important global, national, regional and local issues and developments related to seafood safety and human health.


Who should attend: Food technologists, dieticians, nutritionists, extension agents (home economics, fisheries, aquaculture, seafood technology, food safety, etc.) and seafood industry professionals (seafood buyers, distributors, retail personnel, etc.) are the primary audience for this technical training program. However, journalists and anyone else with interest or involvement in the seafood industry is welcome to participate. Because of tour limitations and seafood handling and preparation logistics, registration will be limited to twenty five attendees.


What you will learn: The workshops will provide information on current issues, developments and trends for fishery and aquaculture industries and products. Program content covers technical aspects of seafood health and safety from water to table. Seafood products from wild caught and aquaculture sources will be discussed from the following perspectives: nutrition, benefits and risks, food safety, quality and handling, harvest and production methods, processing, HACCP, sourcing, distribution and marketing. In addition to national issues, each program will also be designed to address topics of regional and local interest. Formats will include classroom lectures/seminars, local tours of production and processing facilities in support of aquaculture and fisheries industries, seafood market and distribution centers, award winning Chef prepared dinner demonstration and seafood issue analysis and consumer communications strategies by Tamar Haspel, columnist for the Washington Post and Margaret Barrette, Executive Director, Pacific Coast Shellfish Growers Association (PCSGA).


Where: Seafood Research & Education Center, Coastal Oregon Marine Experiment Station, Oregon State University, Astoria, OR 97103


Registration Fee: $150 includes partial meals (continental breakfast, lunch, session breaks, and reception), tour transportation, and resource materials. Online registration is available at


Trainers: Doris Hicks and John Ewart, University of Delaware; Christina DeWitt and Michael Morrissey, Oregon State University; and Rusty Gaude, Louisiana State University.


For additional information about the upcoming workshop in Astoria, Oregon and the Gulf Coast program, contact Doris Hicks, Seafood Technology Specialist, University of Delaware Sea Grant Marine Advisory Service. Phone: (302) 645-4297; Fax: (302) 645-4213; E-Mail:


Next planned workshop: Gulf Coast: New Orleans, Louisiana (Date TBD: March/April - 2015).







Aquaculture and Fisheries Technologies for Food and Health Educators, Seafood Professionals, and Communicators

Aquaculture & Fish Tech 101

Seafood Research & Education Center, Coastal Oregon Marine Experiment Station

Oregon State University

2001 Marine Drive, Astoria, OR 97103

October 8-10, 2014

Wednesday, October 08, 2014

6:00 - 8:00 pm

Registration and Welcome Reception (Bridgewater Bistro)


Thursday, October 09, 2014

7:00 - 8:00 am

Registration and Continental Breakfast (Coho Room, Duncan Law Building)

8:00 - 8:15 am

Welcome and Program OverviewDoris Hicks, Delaware Sea Grant Marine Advisory Service (SGMAS) Lewes, Delaware; Michael Morrissey and Christina DeWitt, Oregon State University, Astoria, Oregon                       

Major issues to highlight and discuss on during the workshop and Introduction to the Digital Resource Library Materials

8:15 - 9:00 am



U.S. Seafood Industry: Fisheries/Aquaculture Situation & Outlook

Fisheries and Aquaculture Review – John Ewart, Delaware Sea Grant Marine Advisory Service (SGMAS)

9:00 - 9:45 am

Seafood Industry Perspective

Trends and Issues – Richard Draves, American Seafoods Group, Seattle Washington

10:00 - 10:15 am


10:15 - 11:00  am

Seafood Safety and Regulation - Yi-Cheng Su, Oregon State University

11:00 -11:45 am

Seafood in the Diet: Benefits and Risk

Michael Morrissey, Oregon State University and Doris Hicks, Delaware Sea Grant Marine Advisory Service (SGMAS)

11:45 am - 12:00 pm

Q&A, Discussion; Morning Take Home Messages (key issues/trends)

12:00 - 1:00 pm


1:00 - 1:15 pm

1:15 - 2:15 pm

Tour 1 Departure

Bornstein’s Seafood Plant, Astoria Oregon

2:30 - 3:15 pm

Seafood 101: Issue Analysis, Communication Skills and Methods                                                                

How to communicate contentious issues in seafood – Margaret Barrette, Pacific Coast Shellfish Growers Association (PCSGA), Olympia, Washington

3:15 - 4:15 pm

Best Communication Practices for Fisheries and Seafood - Tamar Haspel – Washington Post columnist, and Massachusetts oyster grower (Barnstable Oysters), Barnstable, Massachusetts

4:15 - 4:30 pm


4:30 - 5:30 pm

Aquaculture Issues on the West CoastGil Sylvia, Oregon State University (Coho Room, Duncan Law Building)

5:30 - 7:00 pm

Demonstration DinnerChristopher Holen, Executive Chef/Owner, Baked Alaska Restaurant, Astoria, Oregon

Fisher PoetWesley “Geno” Leech, Chinook, Washington

Friday, October 10, 2014

7:30 - 8:30 am

Continental Breakfast (Coho Room, Duncan Law Building)

8:30 - 11:00 am

Innovations in Seafood Processing (Seafood Lab Pilot Plant)

 High Pressure Oysters – Yi-Cheng Su, Oregon State University

 Surimi Processing – Jae Park, Oregon State University

 Canning and Packaging – Mark Whitham, Oregon State University

 Injection Technology and NanoIce– Christina DeWitt, Oregon State University

11:00 - 11:30 am

Wrap-up Questions

11:30 am

11:45 am

1:00 - 3:00 pm

4:00 pm return

Tour 2 Departure

Bag lunch at Dismal Nitch,  Lewis & Clark National Historical Park

Goose Point Oysters, Willapa Bay, Washington

Return and Conference End





The Astoria, Oregon workshop registration fee of $150 includes partial meals (continental breakfast, lunch, session breaks, and reception), tour transportation, and resource materials. Online registration for the workshop is available at



Project Team


Doris T. Hicks is the Seafood Technology Specialist with the Delaware Sea Grant Program. Hicks received her bachelor's degree in food science from Cook College, Rutgers University and her master's degree in food science and human nutrition from the University of Delaware. As seafood specialist since 1981 (32 years), for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish. Hicks has developed a variety of publications to help teach consumers about seafood nutrition and handling. Recently, she revised a brochure on seafood nutrition Seafood is Good for You. Hicks wrote Nutrition and Preparation, a chapter in The Seafood Industry: Species, Products, Processing, and Safety, 2012. Edited by L.A. Granata, G. J. Flick, and R. E. Martin, Blackwell Publishing Ltd.


John W. Ewart is the Aquaculture & Fisheries extension specialist with the Delaware Sea Grant Program. Ewart received his bachelor's degree in zoology from the University of Rhode Island and a master's degree in Marine Studies from the University of Delaware. His background includes work as a commercial fisherman, oceanographic technician, field biologist, research associate, laboratory technical coordinator, and international consultant. His professional interests include shellfish and finfish aquaculture; aquatic production systems/live transport; commercial and recreational fisheries; shellfish restoration and stock enhancement; water quality management; invasive species; technology transfer and training; aquaculture policy; and Information Technologies. As an aquaculture and fisheries specialist  with the University of Delaware Sea Grant Marine Advisory Service since 1992, Ewart works with Delaware private and public sector groups, and state extension programs in the northeast region to support and improve commercial and recreational fisheries and aquaculture industry development. He is an active member of the World Aquaculture Society (WAS), US Aquaculture Society (USAS), the National Shellfisheries Association (NSA), and currently serves as Treasurer for the East Coast Shellfish Research Institute (ECSRI).


Albert ‘Rusty’ Gaudé is an area fishery agent for the Louisiana Sea Grant Program and the Louisiana State University [LSU] AgCenter, domiciled in the New Orleans area. A native Orleanian, Rusty has three degrees from the University of Louisiana/Lafayette [ULL], serving as Assistant Professor and ULL Director of Crawfish Research during the 1980’s. Following a decade in commercial private aquaculture production and processing on three continents, he returned to the USA as two-term president of the Louisiana Catfish Farmers Association and Board member of Catfish Farmers of America. Rusty rejoined academia at LSU as manager of the Ben Hur Aquaculture Research Station and in 2001, engaged with Louisiana Sea Grant focusing on coastal fishery resources. With the sequence of climatic and anthropogenic events that have plummeted down on the coastline of the Gulf of Mexico, Rusty has been heavily involved with response and recovery work to restore normality to the marine fishery sector, receiving the National Sea Grant Outreach Award in 2006 for his work following Hurricane Katrina. Present activities are centered on enhancing profitability and quality in the seafood sector by interactions between harvest constituents and consumers. He is involved with marketing and value-added efforts in traditional and alternative fishery species in a program to supply local fishery products to local demand, thus curbing outsourcing America’s seafood.


Christina A. Mireles DeWitt graduated from Texas A&M University in 1989 with a B.S. in Food Science.  She spent two years as an undergraduate technician at Texas A&M’s Seafood Laboratory.  She completed her M.S. thesis “Complex mechanisms of chitosan and naturally occurring polyanions” and her doctoral thesis “Recovery and utilization of catheptic proteases from surimi wash water” at Oregon State University.  She spent 7 years working for commercial food testing laboratories, American Microbiological Services Incorporated and Silliker Laboratories.  Her last position at Silliker Laboratories was as Chemistry Operations Manager at the Dallas, Texas location.  She spent 11 years as a Food Chemist at Oklahoma State University in the department of Animal Sciences and was housed from 2008-2010 in the Robert M. Kerr Food & Agricultural Products Center.  She joined the faculty at Oregon State University in 2011 and currently serves as the Director of Coastal Oregon Marine Experiment Station in Astoria, Oregon and as an associate professor in the department of Food Science & Technology.  In this capacity, Dr. DeWitt’s current research is focused on improving seafood quality, safety and utilization. 


Michael T. Morrissey is a Professor of Food Science and Technology at Oregon State University and is currently the Director of the OSU Food Innovation Center in Portland, Oregon.  He was previously Director of the OSU Seafood Laboratory.  The Food Innovation Center is part of the College of Agriculture Experiment Stations and is unique in its urban location and its mission to promote agri-businesses and start-up food companies.  He has published more than ninety-five articles in food safety, health risk-benefits, quality, product development, fish species identification and by-product utilization.  He has been invited as a scientific lecturer by organizations in Mexico, Chile, Peru, Japan, Norway and others.  He served as a member of the external Advisory Board for SEAFOODplus, a multi-disciplinary project involving 17 European countries.  Dr. Morrissey has received the OSU Oldfield-Jackman Team Award (1996) for Pacific whiting research, the Earl P. McPhee Award (1999) for his contributions to seafood science and the Briskey Award for Faculty Excellence from the College of Agricultural Sciences at OSU (2004).  He was elected an IFT Fellow in (2003).



Oregon Workshop Speakers

Richard Draves, American Seafoods Group, Seattle Washington - Richard has over thirty years of experience in the seafood business, starting in the early 80’s as a NMFS Observer contracted through Oregon State University working on Russian factory trawlers.  His at-sea experience includes surimi operations in the US, Chile, Argentina, and the Faroe Islands, as well as corporate management of surimi operations and quality assurance for the spectrum of products produced at American Seafoods, a global leader in at-sea harvesting and processing.  Richard is currently Vice President of Product Development at American Seafoods Group seeking to create value through new processes, the creation of products from undervalued processing sidestreams, and the introduction of new concepts to untapped markets.  Richard lives on Whidbey Island, Washington with his lovely wife Billie, and two aging and wonderful dogs Booker and Angie.

Yi-Cheng Su, Seafood Research and Education Center, Oregon State University - Dr. Su is a professor in the Department of Food Science and Technology and is a specialist in Seafood Microbiology and Safety at the OSU Seafood Research and Education Center. He received his Ph.D. degree in Food Science from the University of Wisconsin-Madison with a focus on food microbiology. Dr. Su worked for a contract research laboratory as a quality assurance manager for years prior to joining the Oregon State University. In his previous position, he managed the operation of a microbiology laboratory, microbial quality control programs, sterility test, microbial challenge studies, and accelerated shelf life testing. Dr. Su’s research program at the Oregon State University has been focusing on preserving quality, reducing bacterial contamination, improving shelf life and developing innovative technologies for inactivating bacterial pathogens in seafood to ensure seafood safety. Dr. Su is a Seafood HACCP Trainer certified by the Association of Food and Drug Officials and has taught a number of Seafood HACCP Courses to the seafood industry in Oregon and Washington. He is a member of Institute of Food Technologists, American Society for Microbiology, International Association for Food Protection, Pacific Fisheries Technologists, and Pacific Coast Shellfish Growers Association.


Margaret Barrette, Pacific Coast Shellfish Growers Association (PCSGA), Olympia, Washington - Margaret has been the Executive Director of the PCSGA since August 2010 where she brings to the position experiences in both local and state government - working primarily on aquatic resources issues, community planning and public involvement.  Barrette received both a Bachelor of Arts and Masters of Arts from the University of Rhode Island in Marine Affairs combining the disciplines of physical science, political science, economics, geography, and natural resources management of coastal and marine systems. While in Rhode Island, Barrette worked as a municipal planner and dealt with storm and wastewater issues as they related to a city-wide effort to restore the local Quahog (Mercenaria mercenaria) fishery and also led the harbor management planning process. For the 12 years prior to joining PCSGA, Barrette was at the Washington State Department of Natural Resources as a planner in the Aquatic Resources Division as well as five years in the Office of the Commissioner of Public Lands. Some of her projected included: Columbia River Estuary Management Plan, the development of both the Aquatic Reserves and Conservation Leasing Programs for state-owned aquatic lands, Sustainable Recreation, Forest Land Planning, and managing the agency’s public involvement and constituent relations activities.



Tamar Haspel, Washington Post columnist, and Massachusetts oyster grower (Barnstable Oysters), Barnstable, Massachusetts - Tamar has been writing about food and health for the best part of two decades. She's done work for Self, Glamour, Relish, Men's Health, Fitness, Prevention, Health, Cooking Light, and other magazines of that ilk, as well as USA Today and the Washington Post. She's written four books, and is working on a fifth. In 2008, in a lifestyle u-turn, she left Manhattan for the wilds of Cape Cod. Tamar writes about first-hand food, ad nauseam, at Starving off the Land <>. In their spare time, she and her husband Kevin tend their oyster farm, Barnstable Oyster.

Gil Sylvia, Coastal Oregon Marine Experiment Station (COMES), Oregon State University - Gil is a Marine Resource Economist, Director of the Coastal Oregon Marine Experiment Station (COMES) and Professor in the Department of Agriculture and Resource Economics at Oregon State University.  His research focuses on fishery and aquaculture management and policy, seafood marketing, and bioeconomic modeling.  Gil has published in numerous economic and fishery management journals and consulted in a variety of national and international fishery and aquaculture projects.  As Director of COMES, the largest applied marine research group in Oregon, he has worked in close collaboration with the fishing/seafood industry, coastal communities, and management agencies to increase benefits from utilizing and sustaining West Coast marine resources. COMES partnerships and signature programs include the Pacific Whiting Project, Molluscan Broodstock Program, Marine Mammal Institute, Community Seafood Initiative, Surimi Technology School, Astoria Seafood Laboratory, Salmon Ecology Initiative, and Project CROOS (Collaborative Research on Oregon Ocean Salmon).  Since its existence in 1988, COMES research has generated more than $100 million in economic impacts and produced more than 300 jobs for Oregon and Pacific Northwest coastal communities.

Christopher J. Holen, Executive Chef/Owner, Baked Alaska, Astoria, Oregon - Chef Holen grew up a mile off of the highway just North of Anchorage, Alaska. After spending a good part of his early twenties travelling outside of the country he came to realize that food was the number one highlight of all the adventures and made the decision to make food his career. He is a graduate of The Scottsdale Culinary Institute with degrees in Culinary Arts and Restaurant Management and since 2000 have been self-employed, along with his wife Jennifer, in the restaurant business owning and operating a number of establishments. Chef Holen was recently selected by Oregon Governor Kitzhaber to participate in the Great American Seafood Cook-Off.

Wesley “Geno” Leech, Fisher Poet, Chinook, Washington - Geno Leech started fishing for crabs, shrimp, and albacore off the coast of Washington in 1979. But most of his ocean experience comes from working on merchant and salvage ships pulling other boats and barges out of wrecks off the beach. "Fishing is a good ass kicking, but I never punched a clock in my life," says Leech who memorizes every poem he's written by heart.


Jae Park, Seafood Research and Education Center, Oregon State University - Dr. Park is a professor in the Department of Food Science and Technology at Oregon State University since 1992. He was elected as IFT Fellow in 2007 and published 127 referred journal articles, 40 book chapters, and 2 patents.  Having devoted his entire professional career to fish protein (surimi) research and outstanding outreach in technology transfer, Dr. Jae Park has distinguished himself as an internationally renowned scientist in surimi research, education, and technology transfer.  He received numerous awards to recognize his accomplishment regionally, nationally and internationally: IntraFish’s global 100 most powerful seafood executives, 2011 Harold Macy Award and others. His Surimi and Surimi Seafood (2000, 2005, and 2014) is used as a production and technical guide by numerous manufacturers.  As a mentor, he trained 37 graduate and post-graduate students for their MS and Ph.D. degree.  He hosted 38 international researchers who conducted various research projects as a visiting scientist. He founded the OSU Surimi School in 1993 and Surimi Industry Forum in 2001 and offers the programs annually in Oregon.  His program extended to Thailand, France, Spain, Japan, and China.  Detailed activities can be found at


Mark Whitham, Seafood Research and Education Center, Oregon State University - Mark is currently the Sea Grant seafood product development specialist working out of the Clatsop County Extension Office in the Astoria Seafood laboratory complex.  He completed his Master’s degree at Oregon State University with an M.S. in Food Science.  He has over 25 years’ experience in the food industry in product development with several food companies including General Mills, Heinz, Chef Francisco, and Rainsweet.  His current work focuses on supporting smaller companies, entrepreneurs, and the Columbia River treaty tribes in seafood product and process development, HAACP training/implementation, specific seafood plant design/project feasibility, and general technical support issues related to seafood.  He also provides to community members home canning and home smoking/pickling fish preservation workshops.  Mark also provides fee- based services on more extensive development projects, and specializes in value added development with flexible retort pouches.





National Sea Grant Program

University of Delaware

         College of Earth, Ocean, and Environment   

         Delaware Sea Grant Program

         Delaware Sea Grant Marine Advisory Service

Oregon State University

         Seafood Research & Education Center

         OSU Food Innovation Center

         Coastal Oregon Marine Experiment Station

Louisiana State University 

                Louisiana Sea Grant 

         LSU AgCenter Department of Food Science



Travel and Lodging

Astoria, Oregon is the oldest American settlement west of the Rockies, dating from the fur trading post set up by John Jacob Astor’s men in 1811. In 1792, Captain Robert Gray found the mouth of the Columbia River and sailed in with his ship, the Columbia Rediviva. In 1805, Lewis and Clark led their expedition here and spent the winter at Fort Clatsop, just south of town.  Astoria is a historic place that takes visitors back to simpler times, its architecture dominated by hundreds of Victorian homes clinging to steep wooded hillsides and with a revitalized 1920s era downtown; all set against a backdrop of tremendous natural beauty in the temperate rain forest at the mouth of the Columbia River. Astoria is approximately two hours from Portland, Oregon and three hours from Seattle, Washington by car and the closest air link is Portland International Airport (PDX).


The Cannery Pier Hotel was built on the site of the former Union Fish Cannery, 600 feet into the Columbia River. This Astoria Hotel offers guests unparalleled views of a real working river, as well as views out to Cape Disappointment Lighthouse and nearby Washington. The hotel has rooms available at a special workshop rate (2014 OSU seafood workshop) for $96.00 per night plus 10% tax on 10/8 and 9. Please call 888-325-4996 for reservations or click here for a listing of other Astoria area hotel accommodations. For restaurant and other town related information and activities, please visit the following Websites:






Workshop Locations and Dates * Current Workshop Agenda (Astoria, Oregon) * Registration * Project Team * Workshop Speakers * Links

* Travel and Lodging * Oregon Workshop Flyer (PDF) * Delaware Workshop (April 7-10, 2014) * Online Resources *


pic_seagrant images ud  louisiana-state-university-logo   mq1