SEAFOOD TECHNOLOGY
INSTRUCTORS

Dr. Robert G. Ackman, Professor Emeritus, considered one of the world’s leading authorities in the area of edible fats and oils, particularly fish oils.

Dr. Sue Budge, Assistant Professor at CIFT. Sue is a marine lipid specialist with a strong background in chemistry and food analysis.

Dr. Tom Gill, Professor and Director of CIFT, is a recognized specialist in fish biochemistry, marine bioactives, pigments, toxins and seafood preservation. Tom is particularly interested in marine antimicrobial peptides from processing waste.

Dr. Gianfranco Mazzanti, Assistant Professor of Food Engineering at CIFT and has an interest in food processing with specialization in physico-chemical properties of materials.

Steve Owen, has a Master’s degree in Food Science and is an Industrial Technology Advisor of the National Research Council, IRAP, and is based at CIFT.

Dr. Allan Paulson, Professor of Food Science (CIFT) and co-founder of the Advanced Foods and Materials Network. His interests lie in polymers, emulsions and gels, thermal processing, food packaging and HACCP.

Doug Singer, Food Technologist at CIFT and is responsible for the pilot plant activities and equipment.

Dr. Alex Speers, Professor at CIFT and former Director. His expertise is in the areas of food product development and quality assurance.

Kathy Spencer is a CIFT technical outreach specialist and project coordinator. She has a Bachelor’s degree in Food Science and more than 20 years industrial experience

John Thompson, Food Chemist and Research Associate at CIFT with experience in the analysis of seafood and a variety of other commodities.

Anne Timmins, Lipid Chemist, is responsible for the lipids wet chemistry laboratory and has expertise in sensory evaluation.

Dr. Lisbeth Truelstrup Hansen, Associate Professor. Lisbeth is a mirobiologist with expertise in seafood spoilage bacteria, safety of seafood products and QMP implementation.