YI-CHENG SU

Assistant Professor
OSU Seafood Laboratory

Assistant Professor, OSU
-- Department of Food Science & Technology
-- Home Page, Food Science & Technology

Ph.D. 1994 - University of Wisconsin-Madison
-- Food Science
M.S. 1989 - University of Nebraska-Lincoln
-- Food Science & Technology
B.S. 1983 - National Taiwan Ocean University
-- Fishery Technology

Astoria Seafood Laboratory
2001 Marine Drive, Room 253
Astoria, OR 97103

(503) 325-4531 Fax: (503) 325-2753

Yi-Cheng Su is a seafood biochemist and safety specialist of OSU Seafood Laboratory and an assistant professor of the Department of Food Science and Technology of Oregon State University. Dr. Su's research interests include effects of processing on seafood quality, development of value-added products, and improving shelf-life and safety of seafood. Recent research has focused on: improving quality and extending shelf-life of caviar, innovative technologies to eliminate Listeria contamination in seafood products and processing plants, and developing physical or chemical procedures for reducing Vibrio parahaemolyticus in shellfish. As a member of the OSU Seafood Laboratory and the Department of Food Science and Technology, he works with the seafood industry to develop research to increase value and safety of seafood products. He is also actively involved in providing education on seafood microbiology and safety to students and the industry.