The OSU Seafood Lab conducts research into maximizing usage of fish, fish protein, and material generally considered to be waste from other areas of fish processing.  Research in this area includes value-added fish protein research and development, surimi and surimi seafood, ingredient formulation testing, and texture analysis. In addition, the OSU Seafood Lab hosts the Better Seafood Processing School (BSPS) to serve the Quality Assurance/Quality Control, research and development, and seafood research needs of the industry.

Better Seafood Processing School