معرفی
Denise I. Skonberg is a Professor of Food Science at the University of Maine's School of Food and Agriculture, located in Orono, ME. She earned her Ph.D. in 1997 from the University of Washington. Her research focuses on enhancing economic and environmental sustainability in the food industry, particularly through seafood sector innovations. Key projects include developing value-added products from invasive species like green crabs, seaweed, and crustacean by-products, as well as advancing minimal processing methods like sous vide and high-pressure processing for seafood safety and quality. She leads the Seafood Lab (https://umaine.edu/seafoodlab/) and teaches courses such as Food Product Development and Food Biotechnology.
Her teaching portfolio includes FSN 396 Field Experience, FSN 425 Contemporary Issues in the Food Industry, and FSN 520 Food Product Development. Research emphases include microbial contamination mitigation, biodegradable packaging materials, and consumer acceptance of novel food products. Recent publications (2020–2023) address topics ranging from fermentation-based condiment production to antioxidant-modified packaging systems.
Dr. Skonberg collaborates extensively with industry partners, producing extension bulletins like the 2020 High-Pressure Processing Guide for seafood. Her work aligns with global sustainability goals by addressing food waste reduction and valorization of underutilized marine resources.
