Ken has an M.S. Degree in Food Science and Human Nutrition from the University of Florida, and has worked for Cornell University and the New York Sea Grant Program as a Seafood Technology Specialist for the past 24 years. His office is on the campus of Stony Brook University on Long Island, and he is involved in numerous research and educational outreach initiatives involving seafood products, seafood safety and the seafood industry. Ken is a member of the National Seafood HACCP Alliance Steering Committee, created and manages the national seafood HACCP Internet training course, and has conducted over 100 HACCP training courses and trained thousands of individuals from seafood businesses and state and federal regulatory agencies. He has been involved with a variety of research and outreach programs on seafood safety issues related to the control of Listeria in ready-to-eat seafood products and the prevention of scombrotoxin in certain fish species. He has led a national effort to help the smoked seafood industry implement effective controls for Listeria and advised a special FDA risk assessment team on this issue. Ken provides assistance to a wide variety of different seafood businesses to help them develop and implement effective processing and operational controls to maximize product quality and safety. He has served as the Technical Advisor to the New York Seafood CouncilÕs Board of Directors for 15 years and has assisted in the development and delivery of a variety of marketing initiatives. He has authored or co-authored at least 20 scientific journal articles and numerous extension and outreach publications.