Since the Seafood Lab opened in the 1970s, laboratory research has been focused on a variety of topics including seafood safety, value-added products, and innovative processing techniques.

Below are some of the services available through the lab. Contact Greg Bolton, Laboratory Research Specialist, regarding project inquiries and/or questions about fees.

• Education about product preparation, formulations, and safe-handling guidance

• Seafood HACCP training and technical assistance
• Product commercialization
• Product shelf-life evaluations
• Facility design expertise
• Manufacturing optimization and process control
• Product/process development and validation
• Equipment verification
• Pilot plant: Use of food processing equipment
• Quality analysis:
  • Texture
  • Color
  • Water activity
  • pH
• Proximate composition of food/feed
  • Crude protein (Dumas method)
  • Total lipids (Bligh and Dyer method)
  • Moisture (Gravimetric method)
  • Ash (Muffle furnace)
  • Total carbohydrates (Phenol-sulfuric acid method)