EDITORIAL-DETAILS (JFN)
Michael Jahncke
Professor/ Center Director
Virginia Seafood Agricultural Research and Extension Center
USA
Biography
Professor in the Department of Food Science and Technology and Center Director of the Virginia Seafood Agricultural Research and Extension Center, Hampton, VA. Dr. Jahncke joined the Virginia Tech faculty in 1997. Previous to his appointment at Virginia Tech, he held several positions with the National Marine Fisheries Service (NMFS), U.S. Department of Commerce (USDOC). At the NMFS, Charleston Laboratory he developed the Marine Forensics Program into one of the major research efforts at the laboratory. In 1990, he established the NMFS/MSU Experimental Seafood Processing Research Complex in Pascagoula, MS. In 1992, he joined the NMFS National Seafood Inspection Laboratory, Pascagoula, MS, and as Deputy Director, directed the day-to-day activities of a federal analytical seafood testing facility. Dr. Jahncke served 11 years as a member of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) (1995-2002, 2005-2009). He is a member of the National Seafood HACCP Alliance Steering Committee. He serves on the executive committee for the Tropical and Subtropical Seafood Science and Technology Society of the Americas. He is a scientific advisor, a public board member, and a member of the Scientific Advisory Council (SAC) for the World Food Logistics Organization (WFLO)/International Association of Refrigerated Warehouses (IARW). He served for three years as member of the United States delegation to the Codex Alimentarius Committee on Food Hygiene. He has more than 240 publications and received more than $3 million dollars in research funding.
Research Interest
For the past 20 years, he has had a strong international research and extension program that focused on education and training on food processing, food security, food safety, food quality, and use of HACCP Principles to control shrimp viruses in aquaculture. Recently his international and domestic research and extension programs have focused on development, implementation and training in Good Aquaculture Practices (GAqPs) to improve food safety and food quality issues associated with imported and domestic aquacultured products; the use and implementation of HACCP principles to control the use of unapproved antibiotics and other chemicals in aquaculture products; traceability; and public health issues associated with aquacultured products. He is a member of a training team with Joint Institute of Food Safety and Applied Nutrition (JIFSAN/FDA), which has provided train-the-trainer courses on GAqPs in Vietnam, Indonesia, Thailand, Malaysia, China, India, and Bangladesh.
