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Research Areas: Value-added fish protein R&D; Surimi and surimi seafood; Ingredient formulation testing; and Texture analysis.
Angee Hunt began working for Dr. Park as a Research Assistant at the OSU Seafood Lab in 1997. She was promoted to Senior Faculty Research Assistant in 2009 and to Senior Faculty Research Assistant II in 2017. In addition, she is the Director of the Better Seafood Processing School-BSPS to serve the QA/QC, R&D, and seafood research needs of the industry.