Aquaculture

Professor David Kuhn's Aquaculture lab, College of Agriculture and Life Sciences. Tilapia fish

A professor holding a net above tanks inspects a fish

Departmental research areas are internationally recognized for cutting edge, industry-revelant research in protecting public health, enhancing food quality and making technological advancements in the field of food science.

Objectives

Engineering

Chemestry vials representing Food Chemestry

Microbiology

Food Safety and Processing

salad, carrot, tomato and bottle of water icon

Health and Nutrition

Food Business

Biology

Featured Project

Virginia Tech researcher’s findings support elegant solution to the Asian carp invasion: eat them

More About the Project

Clay Ferguson, a fisheries researcher and Ph.D. student in Virginia Tech’s Department of Food Science and Technology, has published new research on the nutritional value and fillet yield of Asian carp to help establish them as a viable food fish in the United States. Doing so, he said, could open the door to new and more economical approaches to managing the populations of this wildly invasive species.

Faculty

Bio Item

David Kuhn , bio
Associate Professor: Seafood Quality, Seafood Safety, Aquaculture Research and Outreach programs
Bio Item

Katheryn Parraga-Estrada , bio
Extension Specialist – Muscle Food Safety, Seafood Safety, Extension, Food Safety Education