Denise is an Associate Professor of Food Science in the School of Food and Agriculture at the University of Maine. She earned a B.S. in animal science from UC Davis, an M.S. in food science from the University of Washington, and a PhD in fisheries, also from the University of Washington.
Denises’s research program evaluates the application of new processing methods and approaches to promote the environmental and economic sustainability of the seafood sector. Her lab focuses on reducing seafood waste, creating value-added by-products, and developing high quality foods, with a current emphasis on lobsters, scallops, invasive green crabs and locally produced seaweeds.