David Patrick Green, Ph.D.
Professor, Department Extension Leader, & Director of the NCSU Seafood Processing Laboratory
Department of Food, Bioprocessing and Nutrition Sciences
North Carolina State University
Dr. David Green is Professor and Extension Seafood Specialist in the Department of Food, Bioprocessing and Nutrition Sciences and former director of the Center for Marine Sciences and Technology (CMAST) at North Carolina State University. Dr. Green received his Ph.D. (1989) in Food Science from North Carolina State University, his M.S. (1980) in Biology from East Carolina University and his B.S. (1976) in Biology from Davidson College. His current responsibilities include Department Extension Leader and Director of the NCSU Seafood Processing Laboratory. His research interests are in post-harvest handling and processing of freshwater and marine fish and shellfish including molecular methods for detection of histamine-producing bacteria in fish and evaluation of post-harvest treatment strategies in molluscan shellfish intended for raw consumption. He provides education and training workshops in seafood Hazard Analysis and Critical Control Point (HACCP) and Sanitation Control Procedures (SCPs) and offers numerous technical services for industry in process validation and verification.
Dr. Green is a member of the Seafood HACCP Alliance Steering Committee, Editorial Committee and chair of the Train-the-Trainers’ Committee. He has participated in over 50 seafood HACCP workshops nationwide as an Association of Food and Drug Officials (AFDO) supervisory trainer. Currently he is lead investigator on a three-year US Food and Drug Administration collaborative project to develop a uniform national standard in acidified food products for training and certification of federal, state and local food safety officers. Dr. Green has vast experience in working with multi-disciplinary teams and inter-institutional collaborations that lead to establishment of the North Carolina Marine Science and Education Partnership (MSEP) and North Carolina Marine Biotechnology Center of Innovation (MBCOI). He continues to share his knowledge, skills and abilities through participation in the Entrepreneur Initiative for Foods (ei4f) program at North Carolina State University.
Dr. Green is a professional member of the Institute of Food Technologists and IFT Fellow, International Association for Food Protection, Sigma Xi, Phi Tau Sigma, Epsilon Sigma Phi and the Academy of Outstanding Faculty Engaged in Extension and Engagement at North Carolina State University. He is co-editor-in-chief for the Journal of Aquatic Food Product Technology published by Taylor & Francis Group LLC and co-founder of the Trans-Atlantic Fisheries Technology Conference, a three-year reciprocating meeting between the Atlantic Fisheries Technology Conference and the West European Fish Technologists Association.
In his 30-year professional career, Dr. Green has been awarded over 70 contracts and grants valued over $5 million in extramural funding, published over 200 research and extension articles, and participated in more than 100 conferences, workshops and short courses. He has mentored 13 graduate and 14 undergraduate students and sponsored 4 visiting scientists and other summer interns in his laboratory.