2001 Marine Dr., Astoria
Visit OSU’s Coastal Oregon Marine Experiment Station to explore innovations in processing seafood and how researchers are addressing local issues. Learn how Oregon State researchers helped pioneer ways to process low-value fish into surimi, an imitation crabmeat used in seafood salads, California rolls and other dishes. See equipment on display and in action. Meet the newest faculty member from the OSU Seafood Research Education Center, Dr. Jung Kwon, and learn about the transdisciplinary research she conducts.
For event questions or accommodation requests, please contact Shelly Signs, (541) 737-0724 or email@example.com.
Dr. Jung Kwon is a food science and technology professor at Oregon State University. She teaches and researches the biological functions of natural dietary molecules derived from marine resources in health promotion and disease prevention. This includes identifying marine-derived bioactive compounds with beneficial effects in obesity, and uncovering the potential health value of seafood materials and underutilized aquatic resources to promote efficient utilization of the harvested resources.