Emeritus Professor,
Department Chair 1982-1998

Phone: 301-405-3273
Email: dcw@umd.edu

Research Interests:

Current experiments in our laboratory include the development of a library of fatty acid profiles of bacteria as an identification tool, the microbiological profile of aquacultured striped bass, and the application of unique thermal processes to create value added products.

Prior to the establishment of a unique thermal process for striped bass, we have attempted to completely understand the microflora of striped bass under various aquaculture productions conditions.

As a principal method of food processing thermal processes continue to evolve and change. Critical to the establishment of a “safe” process are risk assessment, time and temperature, and the normal microbiological “load” and diversity. These must be will understood by the food microbiologist. Additionally, concerns related to “spore dormancy”, injury and the requirements of outgrowth as dictated by the intrinsic parameters of the food must be resolved.

Awards and Honors:
- Dean Cairns Award, College of Agriculture and Natural Resources, for outstanding contributions during his career, May, 2001.

- Alph Zeta, Gamma Sigma Delta.