Chuck Crapo

Professor Emeritus and Seafood Technology Specialist, Kodiak

Chuck retired from the University of Alaska in 2013.

Chuck Crapo


Assisted Alaska seafood processors and fishermen in solving their technical problems and produce high quality products by teaching courses in food processing, HACCP, sanitation and quality control. Helped processors understand the products they are developing through laboratory testing and evaluation, and offered individual consultation with anyone interested in becoming a seafood processor. Shared experience on quality and product development.


  • Seafood quality
  • Food chemistry
  • Product development
  • Seafood processing
  • Seafood smoking
  • Thermal processing


  • 10 years in Alaska seafood processing industry in quality control and assurance, government relations, production and management
  • 20+ years as Seafood Quality Specialist


Professor of Seafood Technology, Kodiak Seafood and Marine Science Center


  • B.S. Food Science and Technology, Oregon State University, 1974
  • M.S. Food Science and Technology, Oregon State University, 1983
  • Ph.D. Food Science and Nutrition, University of Rhode Island, 1996

Selected projects

  • Using machine vision systems for quality assurance of seafoods
  • Utilizing bycatch: developing products from arrowtooth flounder
  • Improving the safety and quality of caviar
  • Quality and shelf life of Alaska oysters
  • Regional differences in Pacific salmon omega-3 fatty acids
  • Using salmon for Meals Ready to Eat