Dr. Steve Otwell

Professor, Seafood Technology
Food Science and Human Nutrition
University of Florida

Education

Ph.D., Food Science 1978 North Carolina State University

M.S., Marine Science 1973 University of Virginia

B.S., Biology 1971 Virginia Military Institute

Employment
1979 to present - Seafood Extension Specialist University of Florida. Primary work involves applied research and extension services in addressing all aspects of seafood product quality and safety from production through processing to retail and food services.

Positions

National Academy of Sciences Committees, Balancing Seafood Risk-Benefits 2005-2006; Ensuring Food Safety [Report Issued 2003] and Seafood Safety [Report Issued 1991].

Executive Director, Seafood Science and Technology Society of the Americas, (http://sst.ifas.ufl.edu).

National Coordinator for Seafood HACCP Alliance for Education and Training, 1994-present.

Board of Directors for International Association of Fish Inspectors, North American/USA Delegate

EPA's Expert Panel on Mercury in Seafoods, 1996

Editorial Staff, Journal of Aquatic Food Product Technology, 1990-present.

Director, Annual Shrimp School (http://shrimpschool.ifas.ufl.edu ), 1996-present

Current Related Activities

Directing multiple projects to advance use of post-harvest processing methods to improve safety of raw oysters.

Directing national Seafood HACCP Alliance training program for the nation=s seafood processors, importers, State and Federal regulatory authorities, and respective international interests.

Researching utility of rapid methods to monitor for histamine levels in suspect fish.

Developing processing methods to maintain better quality for shrimp and lobsters.

Developing sensory characterizations for shrimp and raw oysters.

Assessing applications of filtered smokes /CO on Color retention in frozen fish.