Dr. Paul Sarnoski

Assistant Professor

Much of Dr. Sarnoski’s research involves work in the area of food chemistry. Of particular interest are issues related to seafood. This includes but is not limited to sustainable aquaculture feeds, the formation of biogenic amines in seafood, the use of rapid assessment technology to determine seafood quality, and the utilization of waste products from seafood. Dr. Sarnoski has had extensive experience with instrumental techniques of analysis such as array detectors, spectroscopy, mass spectrometry, and chromatography (both gas and liquid). The application of these techniques to solve food science problems is a primary aim of his research.




Paul Sarnoski, Ph.D.