Retired Seafood Technology Specialist Bob Price: 1942–2006
June 8, 2006
Contact: Christina S. Johnson, csjohnson@ucsd.edu, 858-822-5334
It is with heavy hearts that California Sea Grant reports the death of Dr. Robert J. Price, our program’s renowned emeritus Seafood Technology Specialist at The Johns Hopkins Hospital in Baltimore on June 1. He was 64.
Bob Price. Photo: Pamela Tom, Seafood Technology Program Manager
Robert (Bob) Price will be sorely missed by the Sea Grant network and the many seafood professionals with whom he worked during his distinguished 31-year career in food science. Price was an exemplar of the success of the Sea Grant model and widely regarded by his peers and the seafood industry as a “super star.”
It would be impossible to do justice to his many contributions to improve seafood safety, educate the seafood workforce and disseminate seafood science to both government and industry groups. A few highlights, though, are in order. He created the web-based Seafood Network Information Center and the Seafood HACCP mailing list. (HACCP is an acronym for hazard analysis and critical control point, a NASA-inspired method for improving food safety.) He was also a member of the National Seafood HACCP Alliance, which among other things develops training courses to help industry learn how to comply with FDA regulations. Price began his illustrious career in 1972 with the FDA and in 1974 became the California Sea Grant Extension Seafood Technology Specialist at the University of California, Davis, a position he held until retiring in 2003.
Bob and his fourth grandchild, Alex, in March 2005. Credit: Price family.
Price’s career was marked by numerous awards and honors, but he particularly appreciated those from his peers. His election as a fellow of the Institute of Food Technologists (IFT) and receipt of the Harold Macy Food Science and Technology Award from the Minnesota section of the IFT are two that stand out. Of all his accomplishments, however, Price always said he was most proud of the education and training courses he led and of the positive, productive relationships he forged over the years with working seafood professionals. These efforts were widely recognized by organizations such as the California Fisheries and Seafood Institute and the Seafood HACCP Alliance, among others.
He is survived by his wife, two daughters and four grandchildren.
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