Denise Skonberg

Denise Skonberg is Professor of Food Science in the School of Food and Agriculture.  She earned a BS in Animal Science (focus on Aquaculture) from UC Davis, an MS in Food Science from the University of Washington, and a PhD in Fisheries, also from the University of Washington. Before graduate school, she served as a fisheries extension agent in Thailand with the U.S. Peace Corps. At the University of Maine, she teaches undergraduate and graduate courses in food science, including Food Chemistry, Food Biotechnology, Contemporary Issues in the Food Industry, Utilization of Aquatic Food Products, and Food Product Development, the capstone course for undergraduates.

Dr. Skonberg’s research program focuses on improving the economic and environmental sustainability of seafood processing through the development of healthful, value-added food products. Seafood products currently under investigation range from crustaceans, to mollusks, to farm-raised seaweeds.  Her lab group is evaluating the application of novel technologies, such as high hydrostatic pressure, in the development of nutritious, safe, and high quality foods with extended shelf life. Other current projects focus on the development and characterization of high value ingredients and food products from the invasive green crab and from locally produced seaweeds. Dr. Skonberg is enthusiastic about the opportunities to work with Maine’s growing aquaculture and food industries, and to contribute to the training of a new generation of researchers.  In her free time she enjoys rock climbing, growing fruits and vegetables, and road-tripping with her husband, John.  

 

Lab site: https://umaine.edu/seafoodlab/