| |
Education
1997 Ph.D. Fisheries, University of Washington
1992 M.S. Food Science, University of Washington
1986 B.S. Animal Science, University of California, Davis Professional Experience | Courses
Taught | Research Interests | Funded
Projects | Publications | Professional
Activities
Professional Experience
Associate Professor of Food Science, University of Maine, 2003 – present
Assistant Professor of Food Science, University of Maine, 1997 –2003
Consultant, Aquastar Laboratories, 1990 – 1996
Fisheries Extension Agent, Department of Accelerated Rural Development, Thailand, 1986-1988
Courses Taught
FSN 440 Utilization of Aquatic Food Resources (Spring, odd years)
FSN 450 Food Biotechnology (Fall, even years)
FSN 482 Food Chemistry (Spring, even years)
FSN 483 Food Chemistry Laboratory (Spring, even years)
FSN 520 Food Product Development (Fall, odd years)
Research Interests
Utilization of crustacean processing by-products
Seafood quality evaluation
Effects of aquaculture practices on food product quality
Funded Projects
Quality evaluation of salmonid fillets in response to soy-based diets
Preparation and utilization of degraded chitosan in fish preservation
Optimizing crustacean resources with the development of extruded snacks from processing by-products and green crab
Recent Publications
Skonberg, D.I., Donahue, D.W., Bayer, R.C., Floreto, E., and Riley, J.G. 2001. Quality evaluation of American lobsters fed diets containing crab processing waste. Journal of Aquatic Food Product Technology, 10(2): 17-29.
Ghanem, A. and Skonberg, D.I. 2002. Effect of preparation method on the capture and release of biologically active molecules in chitosan gel beads. Journal of Applied Polymer Science, 84: 405-413.
Skonberg, D.I. and Perkins, B.L. 2002. Nutrient composition of green crab (Carcinus maenus) leg meat and claw meat. Food Chemistry, 77(4): 401-404.
Gillman, B.L. and Skonberg, D.I. 2002. Effects of additives on quality of mechanically extracted Jonah crab (Cancer borealis) mince during refrigerated storage. J. Food Quality, 25(4): 265-275.
Murphy, M.G., Skonberg, D.I., Camire, M.E., Dougherty, M.P., Bayer, R.C., and Briggs, J.L. 2003. Chemical composition and physical properties of extruded snacks containing crab-processing by-product. J. Sci. Food Ag., 83: 1163-1167.
Wentworth, D.S., Skonberg, D., Donahue, D.W., and Ghanem, A. 2004. Application of Chitosan Entrapped
ß-galactosidase in a Packed Bed Reactor System. Journal of Applied Polymer Science, 91(2): 1294-1299.
Obatolu, V.A., Skonberg, D.I., Camire, M.E., and Dougherty, M.P. 2005.
Effect of moisture content and screw speed on the physical chemical
properties of an extruded crab-based snack. Food Sci. Tech. Intl. 11(2):
121-127.
D’Souza N, Skonberg DI, Camire ME, Guthrie KE, Malison J, Lima L. 2005.
Influence of dietary genistein levels on tissue genistein deposition and
on the physical, chemical, and sensory quality of Rainbow Trout,
Oncorhynchus mykiss. J. Ag. Food Chem. 53(9): 3631-3636.
D’Souza N, Skonberg DI, Stone DAJ, and Brown PB.,2006. Effect of soybean
meal-based diets on the product quality of Rainbow trout fillets. J Food Sci. 71: S337-S342.
Baxter, SR and Skonberg, DI. 2006. Thermal gelation of previously cooked
minced meat from Jonah crab (Cancer borealis). J Food Sci, 71(8): C499-C503.
Gatlin III, DM, Barrows, FT, Brown, P, Dabrowski, K, Gaylord, TG, Hardy, RW,
Herman, E, Hu, G, Krogdahl, A, Nelson, R, Overturf, K, Rust, M, Sealey, W,
Skonberg, D, Souza, EJ, Stone, D, Wilson, R, Wurtele, E. 2007.Expanding the
utilization of sustainable plant products in aquafeeds: a review. Aqua.
Res., 38: 551-579.
Professional Activities and/or Services
Professional Member, Institute of Food Technologists
Aquatic Food Product Division
Education Division Executive Committee,
Chair-elect 2007-2007.
Research and Development Award Jury Chair
Member, Northeast Section of Institute of Food Technologists
Associate Editor, Journal of Food Science Education
Member, World Aquaculture Society
Executive Committee Member, Atlantic Fisheries Technologists
Panel Member, Advanced Technologies for Forestry and Agriculture Board, Maine Technology Institute
Member, Phi Tau Sigma Honorary Society
Advisor, Food Science Club and Product Development Team
About us | Faculty |
Degree Programs | Resources |
News and Events | Professional Activities |
Student Activities |
Home
©
Copyright Department of Food Science and Human Nutrition, 2004 - 2008
|
|
