Education
B.S. - 1970 University of Notre Dame, Chemistry
M.S. - 1977 University of Wisconsin, Food Chemistry
Ph.D. - 1983 Oregon State University, Food Science

Professional Activities
Institute of Food Technologists, Pacific Fisheries Technologists, American Chemical Society, Editor-Journal of Aquatic Food Product Technology

Research Interests
My interests include seafood processing, biochemistry, quality, safety and development of seafood value-added products. On-going research projects include interdisciplinary research with faculty in engineering and economics to determine the intrinsic and extrinsic factors that affect seafood quality and price. Processing research includes work with high hydrostatic pressure and its effect on texture and quality and the development of value-added seafood products. Specific interests include working with small to mid-size seafood processors and entrepreneurs in helping them integrate new technologies and new ideas for product development and market expansion through the Community Seafood Initiative. I have also been very active in international programs in seafood research especially in Latin America . A new area of research is the recovery of bioactive components from seafood wastes and toxic metals in seafood.

Representative Publications
Morrissey, M.T. and Almonacid, S. 2005. Rethinking technology transfer. J. Food Engineering, 67:135-145.

Thompson, M., Sylvia, G., and Morrissey, M.T. 2005. Seafood traceability in the U.S. Conprehensive Reviews in Food Science and Food Safety. Vol 1:1-7.

Morrissey, M.T., Rasmussen, R., and Okada, T. 2004. Mercury content in Pacific troll-caught albacore tuna. J. Aquatic Food Product Technology, 13(4): 41-52.

Su, Y.-C., Duan, J., and Morrissey, M.T. 2004. Electron beam irradiation for reducing Listeria monocytogenes contamination on cold-smoked salmon. J. Aquatic Food Prod. Technol., 13(1):3-11.

Wheeler, S. and Morrissey, M.T. 2003. Quantification and distribution of lipid, moisture and fatty acids in albacore tuna ( Thunnus alalunga) . J. Aquatic Food Prod. Technol. 12(2): 3-16.

Su Y-C, and Morrissey M.T. 2003. Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite. J. Food Prot. 66:812-818.

Kim, S.H. Price, R.J., Morrissey, M.T., Field, K.G., Wei, C.I., and An, H. 2002. Occurrence of histamine forming bacteria in albacore and histamine accumulation in muscle at ambient temperature. J. Food Sci. 67(4): 1515-1521.

Grobe, D., Sylvia, G., and Morrissey, M.T. 2002. Designing a culinary based research and development framework for seafood products. J. Aquatic Food Prod. Technol. 11(2): 61-71.

Calik, H., Morrissey, M.T., Reno , P., and An, H. 2002. Effect of high pressure processing on Vibrio parahaemolyticus strains in pure culture and whole oysters. J. Food Sci. 67: 1506-1510.

Mireless-DeWitt , C.A. and Morrissey, M.T. 2002. Pilot plant recovery of catheptic proteases from surimi wash water. Bioresource Technology 82: 295-301.

Mireles-DeWitt , C.A. and Morrissey, M.T. 2002. Parameters for the recovery of proteases from surimi wash water. Bioresource Technology 81: 241-247.

He, H., Farkas, D., Adams, R., and Morrissey, M.T. 2002. The use of high hydrostatic pressure to shuck oysters and extend shelf-life. J. Food Sci. 67: 640-45.

Page updated 07/12/07