Chuck Crapo
Seafood Technology Specialist
Phone: 907.486.1515
Fax: 907.486.1540
E-mail: dfcac@uaa.alaska.edu
118 Trident Way
Kodiak, AK 99615
Focus
My interest is to assist Alaska seafood processors and fishermen in solving their technical problems and produce high quality products. I do this by teaching courses in food processing, HACCP, sanitation and quality control. I help processors understand the products they are developing through laboratory testing and evaluation. I offer individual consultation with anyone interested in becoming a seafood processor and share my experience on quality and product development.
Expertise
- Seafood quality
- Food chemistry
- Product development
- Seafood processing
- Seafood smoking
- Thermal processing
Experience
- 10 years in Alaska seafood processing industry in quality control and assurance, government relations, production and management
- 20+ years as Seafood Quality Specialist
Affiliations
Professor of Seafood Technology, Fishery Industrial Technology Center
Education
- B.S. Food Science and Technology, Oregon State University, 1974
- M.S. Food Science and Technology, Oregon State University, 1983
- Ph.D. Food Science and Nutrition, University of Rhode Island, 1996
Current projects
- Using machine vision systems for quality assurance of seafoods
- Utilizing bycatch: developing products from arrowtooth flounder
- Improving the safety and quality of caviar
- Quality and shelf life of Alaska oysters
- Regional differences in Pacific salmon omega-3 fatty acids
- Using salmon for Meals Ready to Eat
