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




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. The 2013-2015 AFT101 project, supported by the National Sea Grant Program,  assembled 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 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.




Aquaculture and Fish Tech 101 II (AFT 101: 2015-2017)

With additional support from the National Sea Grant Program to continue and build on accomplishments from the AFT101: 2013-2015 seafood training and education programs,

this new initiative has four objectives:


1)  Develop a Great Lakes Regional Aquaculture and Fish Tech 101 Workshop In-Service Training Workshop (Spring 2016);


2) Organize Specialized Half or Full Day Sessions for Presentation at Annual Professional Meetings and Conferences;

Scheduled Venues:

2016 Ohio Aquaculture Conference. January 29-30, 2016. Columbus Ohio

World Aquaculture 2016. February 22-26, 2016. Las Vegas, Nevada

Seafood Expo North America. March 6-8, 2016. Boston, Massachusetts (

North Central Regional Aquaculture Conference. March 12-13, 2016. Milwaukee, Wisconsin

Food and Nutrition Conference and Expo 2016 for the Academy of Nutrition and Dietetics. October 15-18, 2016. Boston, Massachusetts (not confirmed)


National Aquaculture Extension Conference. June 5-9, 2017. Boise, Idaho


3) Web Dissemination of AFT101 Seafood Presentations, and Educational Resources; and


4) Technical Upgrade of the website.


Please visit this website for additional program details as they are developed


Please direct your questions or comments about AFT 101 (2015-2017) to

John W Ewart (302) 645-4060; or Doris Hicks (302) 645-4297;


Thank You




 * AFT101: 2013-2015 Project Team * Links * Online Resources *


 East Coast Workshop (Lewes, Delaware April 7-10, 2014) East Coast Workshop Video

  West Coast Workshop (Astoria, Oregon October 8-10, 2014)

Gulf Coast Workshop (New Orleans, Louisiana April 20-23, 2015)


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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).



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





* Project Team * Links * Online Resources *


 East Coast Workshop (Lewes, Delaware April 7-10, 2014) East Coast Workshop Video

  West Coast Workshop (Astoria, Oregon October 8-10, 2014)

Gulf Coast Workshop (New Orleans, Louisiana April 20-23, 2015)


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