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.
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.