Opening Session

Overview of the Atlantic Fisheries Technology Conference
            David Green, 1999 AFTC Chair, Seafood Laboratory, North Carolina State University
            Morehead City, NC

Overview of the Tropical and Subtropical Seafood Science and Technology Society of the Americas
            W. Steven Otwell, SST Executive Director, Aquatic Food Products Lab, University of Florida
            Gainesville, FL

Presentation of the Activities of Western European Fish Technologits' Association
            Torger Berresen, Danish Institute for Fisheries Research, Department of Seafood Research
            Technical, University of Denmark, Lyngby, Denmark

Sustainable Fisheries and Aquaculture

North Carolina Marine Fisheries Address
            Preston Pate, North Carolina Division of Marine Fisheries, Morehead City, NC

Environmental Stewardship and Eco-Labeling of Seafood Products
            Thor J. Lassen, Ocean Trust, Arlington, VA

NOAA Priorities and Directions in Sustainable Fisheries
            Gary C. Matlock, Office of Sustainable Fisheries, National Marine Fisheries Service, National
            Oceanic and Atmospheric Administration, Silver Springs, MD

Trends and Challenges of Aquaculture Development in the United States
            Gary L. Jensen, U.S. Department of Agriculture, Cooperative State Research, Education and
            Extension Service, Washington, DC

Sustaining our Fisheries and our Industries: An Industry Response
            Jerry Schill, North Carolina Fisheries Association, Inc., New Bern, NC

Fisheries and Economics

Trends in the Seafood Market
            James L. Anderson, Department of Environmental & Natural Resource Economics, University of
            Rhode Island, Kingston, RI

Asian Crabmeat Imports: Can the Domestic Industry Compete?
            Douglas Lipton and Xiaoyu Tang, Department of Agricultural & Resource Economics, University
            of Maryland, College Park, MD

The Impact of Warning Labels and Associated Negative Publicity on the Demand for Oysters Harvested from the Gulf of Mexico and Chesapeak Regions
            Walter R. Keithly, Jr. and Hamady Diop, Center for Coastal Energy and Environmental
            Resources, Louisiana State University, Baton Rouge, LA

The Application of Acoustical Tools in Monitoring and Assessing the Impacts of Fishing and Aquaculture Activities on the Marine Environment
            ¹Nigel V. Allen, C. J. Bridger, T. J. McKeever, and G. Rose, ¹Centre-Aquaculture and Seafood
            Development, Marine Institute of Memorial University of Newfoundland, St. John's
            Newfoundland, Canada

Resource Enhancement and Access Program: A National Fisheries Institute Initiative
            Dan Herman, National Fisheries Institute, Arlington, VA

Seafood HACCP

The Challenges of implementing a HACCP System: An Update on the Canadian Experience
            Susan Shaw, Canadian Food Inspection Agency, Dartmouth, Nova Scotia, Canada

HACCP - Its Importance. Can it Work? Case Study on the Commonwealth of Dominica, West Indies
            Riviere D. Sebastian, Fisheries Division, Ministry of Agriculture & the Environment
            Commonwealth of Dominica

New York Seafood HACCP Implementation Survey Results
            Ken Gall, New York Sea Grant and Cornell University, Stony Brook, NY

Status of the Use of Rapid Test Kits in Seafood HACCP Programs
            LeeAnn Applewhite, APL Sciences, Inc., Gainesville, FL

Sanitation Control Procedures - A New Alliance Course for 2000
            W. Steven Otwell, Aquatic Food Products Lab, University of Florida, Gainesville, FL

Seafood Safety & Quality I

Shellfish and Viral Foodborne Disease
            Lee-Ann Jaykus, Department of Food Science, NorthCarolina State University, Raleigh, NC

It Was a Brave Man (or Woman) Who Ate the First Oyster
            Michael T. Morrissey, Oregon State University Seafood Laboratory, Astoria, OR

Variation of Chemical Characteristics and Organoleptic Quality in Surf Clam (Spisula Solidissima) According to Fishing Season
            ¹Lucien Tevi Adambounou, ²James R. Wilson and ³Marcel Frechette, ¹Departement de biologie
            et des sciences de la sante. Universite du Quebec a Rimouski, Rimouski, Quebec, Canada,
            ²Departement d'economie et de gestion. Universite du Quebec it Rimouski, Rimouski, Quebec,
            Canada, ³Institut Maurice Lamontagne. Ministere des Peches et Oceans, Mont-Joli, Quebec),
            Canada

The Effect of Thermal Processing Schedules and Unit Operations on the Quality of Blue Crab (Callinectes sapidus) Meat
            Jennifer L. Smith, Robert Lane, Michael Jahncke, and George Flick, Food Science and
            Technology, Virginia Tech, Blacksburg, VA

Seafood Safety & Quality II

Seafood and Marine Biotoxins
            Daniel G. Baden, Marine Sciences Institute, University of North Carolina, Wilmington, NC

Current PCR Techniques for Detection and Monitoring  Foodborne Pathogens
            Wayne Litaker and Bryan Yonish, Department of Molecular Biology, University of North
            Carolina, Chapel Hill, NC

Isoelectric Focusing of Patagonian Toothfish (Dissostichus Eleginoides)
            Kenneth E. Powell and John M. Tennyson, National Marine Fisheries Service, National Seafood
            Inspection Laboratory, Pascagoula, MS

Optimization of Infusion of Low Molecular Weight Cryoprotectants Into Intact Fish Muscle
            Lia M. Goeller and Tyre C. Lanier, Food Science Department, North Carolina State University,
            Raleigh, NC

Fresh TAG™: Present Status and Future 
            ¹Frank Conn, ²Dwight Miller, and ²Jon Wilkes, ¹COX Technologies, Belmont, NC, ²National
            Center for Toxicological Research, Jefferson, AR

Food Allergens and Seafoods
            Steve L. Taylor, Food Allergy Research & Resource Program, University of Nebraska
            Lincoln, NE

Technical Poster Session

Consumer Acceptability of Value-Added Seafood Nibblets Developed from Catfish Frame Mince
            Voranuch Suvanich and Witoon Prinyawiwatkul, Department of Food Science, Louisiana State
            University-Agricultural Center, Baton Rouge, LA

Testing the Bacterial Inhibition of Chemically Modified Protamine Sulfate
            Ross Potter, Gulnihal Ozbay, Lisbeth Truelstrup Hansen and Tom Gill, Department of Food
            Science and Technology, DalTech, Halifax, Nova Scotia, Canada

Verification of Atlantic Blue Crab Retort Operations: A North Carolina Survey
            Greg E. Bolton, J. Barry Nash and David P. Green, Department of Food Science Seafood
            Laboratory, North Carolina State University, Morehead City, NC

Molecular Design and Characterization of a Streptavidin-Transglutaminase Fusion Protein 
            ^lDebra A. Clare, ²V. W. Valentine, and ^lH. E. Swaisgood, ^lDepartment of Food Science, North
            Carolina State University, Raleigh, NC, ²Southeast Dairy Foods Research Center, Raleigh, NC

Seafood Processing

Recovery of Functional Protein Isolates from Fatty Fish 
            Herbert O. Hultin, Stephen D. Kelleher and Yuming Feng, Department of Food Science,
            University of Massachusetts/Amherst, Gloucester, MA

Inhibition of Proteinases in Fish Minces and Fillets
            Tyre C. Lanier and Ik S. Kang, Food Science Department, North Carolina State University,
            Raleigh, NC

Freeze-induced Texture Hardening of Red Hake (Urophycis Chuss) Mince: Mechanisms and Control
            Peizhi Lian and Chong M. Lee, Department of Food Science & Nutrition, University of Rhode
            Island, Kingston, RI

Using Antioxidants for Extending the Shelf Life of Frozen Nile Karmout (Claries lazera) Fish Mince 
            Hussein A. Abdel-aal, Food Science Department, Faculty of Agriculture, Minia University,
            EI-Minia, Egypt

Microwave Heating of Surimi Test Gels to Better Predict Commercial Performance
            Alex E. Riemann and Tyre C. Lanier, Food Science Department, North Carolina State
            University, Raleigh, NC

Marine Lipids: Characteristics and Food Applications
            Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, St
            John's, Newfoundland, Canada

Value-added Seafood

Effects of Selected Sources of Omega-3 Fatty Acids on the Flavor, Quality and Overall Acceptability of a Restructured Seafood Product
            Ruth Watkins, Leon Boyd, Elizabeth Fog, and Michele Keziah, Department of Food Science,
            North Carolina State University, Raleigh, NC

Mineral Contents and Proximate Composition of Fresh, Deep-fat Fried and Microwave Cooked Edible Muscle of Six Nile Fish Species
            ^lHussein A. Abdel-aal, R. M. Badawy, and M. N. El-Ghazali, ^lFood Science Department,
            Faculty of Agriculture, Minia University, Minia, Egypt

Optimization of Durability and Attractivity of a Crab Bait Made from Poultry Carcasses
            Penny Amato and Tyre C. Lanier, Food Science Department, North Carolina State University,
            Raleigh, NC

Certified Organic Wild Catch Products Offer Challenges and Opportunities in a Dynamic Global Marketplace
            Thomas B. Harding, Jr., AgriSystems International, Wind Gap, PA

The Starkist/National Sea Grant Tuna Research Project, A Report

Overview of the Joint Starkist/USDA/NC State/Sea Grant Partnership on Development of Thermal Processing Techniques to Optimize Tuna Quality and Yield
            ¹Brian E. Farkas, ²S. Andrew Hale, and ¹Tyre C. Lanier, ¹Department of Food Science, North
            Carolina State University, Raleigh, NC, ²Department of Biological and Agricultural Engineering,
            North Carolina State University, Raleigh, NC

Precooking and Cooling of Skipjack Tuna (Katsuwonas pelamis): A Numerical Simulation
            ¹Jianrong Zhang, ²Brian E. Farkas, and ¹S. Andrew Hale, ¹Department of Biological and
            Agricultural Engineering, North Carolina State University, Raleigh, NC, ²Department of Food
            Science, North Carolina State University, Raleigh, NC

Thermal Effects on Moisture Transport during Steam Cooking of Skipjack Tuna (Katsuwonas pelamis) Muscle 
            ¹Jon W. Bell, ²Brian E. Farkas, and ¹S. Andrew Hale, ¹Department of Biological and
            Agricultural Engineering, North Carolina State University, Raleigh, NC, ²Department of Food
            Science, North Carolina State University, Raleigh, NC

Effects of Processing and Prior Handling Conditions on the Textural Quality of Canned Skipjack Tuna (Katsuwonas pelamis)
            Nicola Stagg and Tyre C. Lanier, Department of Food Science, North Carolina State University,
            Raleigh, NC

The Effects of Thermal Treatment on Moisture Content, Mass Loss, Piece Size Distribution and Friability of Skipjack Tuna (Katsuwonas pelamis) Muscle Tissue
            ¹Elizabeth Webb, ¹S. Andrew Hale, and ²Brian E. Farkas, ¹Department of Biological and
            Agricultural Engineering, North Carolina State University, Raleigh, NC, ²Department of Food
            Science, North Carolina State University, Raleigh, NC