Robert McGorrin

Dr. Robert McGorrin, a recognized expert in food and flavor chemistry, is currently focusing his research on enhancing the quality of salmonids and sturgeon. At Oregon State University's Department of Food Science and Technology, he applies his expertise in trace chemical measurements to assess volatile flavor components in foods. His ongoing research aims to refine harvesting methods and improve flavor quality and longevity. Serving as a member of the Western Regional Aquaculture Center (WRAC) since 2006, Dr. McGorrin has made significant contributions to WRAC’s project development, demonstrating their commitment to efficient resource usage. In recognition of his transformative work, he was elected a fellow of the American Chemical Society and the Institute of Food Technologists, and served on the board of the latter. 

Expertise

Food and flavor chemistry