Denise Skonberg

Expertise

πŸ¦ͺ Aquaculture, 🌊 Coastal and marine topics, 🐟 Fish, 🎣 Fisheries, 🍩 Food science, 🦟 Health and the environment, 🍀 Seafood, πŸ¦€ Shellfish

Skonberg uses food science to improve the economic and environmental sustainability of seafood. Her research aims to reduce waste and develop high-quality seafood products. Current research includes isolating functional products and bioactive compounds from the invasive green crab and crustacean processing waste; assessing use of minimal processing methods (high-pressure processing and sous-vide) to produce safe, high-quality seafood products; developing food products from seaweed. Visit Skonberg’s biography to learn more.

Appointment details

Graphic displaying a 45/55 time split
Skonberg balances time between teaching (45%) courses about contemporary issues in the food industry, utilization of aquatic food resources, good biotechnology, food chemistry, and food product development, and research (55%) on applying food science principles to improve the economic and environmental sustainability of the seafood sector.

Skonberg’s work is supported by:

  • School of Food and Agriculture at the College of Natural Sciences, Forestry, and Agriculture
  • Maine Agricultural and Forest Experiment Station

Experiment Station contributions

  • Current project: Advancing sustainable seafood technologies. Hatch project number ME021920.