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THE PETER HOWGATE PAGE

For many workers in the field of fish technology, Peter Howgate needs no introduction. For others, here is a short biography.

Peter Howgate studied chemistry at University in Liverpool, qualifying in 1953. After a short spell in industrial chemistry he joined the UK's Torry Research Station in Aberdeen in 1955. For 34 years he worked on a range of subjects related to fish processing and quality. He was instrumental in helping to establish Torry as one of, if not the, leading global institution in this subject (until it was emasculated and finally killed by disastrous government policies).

During his time at Torry, Peter developed fish quality assessment as subject of study in its own right, and pioneered the development of science-based sensory assessment techniques for measurement of fish spoilage. He also developed the UK application of the EU standard fish quality grades. Peter has worked in many less developed countries for FAO, UNIDO, CDE and the UK DFID, helping to improve standards of product safety and quality in the fishery sector. Peter retired from Torry in 1989, but since then he has continued giving his knowledge and skills to a wide range of projects, publications, conferences and training activities.

For those of us fortunate enough to work with Peter, we have not only gained the benefits of his extensive and profound technical knowledge, but we have also learnt by his example to share that knowledge widely for the benefit of all. On behalf of all who have gained from your kindness and intelligence, thanks, Peter, for all your help.

Peter Howgate is a regular contributor to the Seafood discussion group (seafood@ucdavis.edu) where his postings are always so thorough they frequently provide the definitive opinion. We are honoured that Peter has agreed to allow some of his contributions to be posted here.

Fish Sausages

Co treated tuna

Transport stress and fish safety

The technology of modified atmosphere packaging

Parasites in salmon flesh

Biogenic hydrocarbons in fish

Listeria in smoked fish and inclusion in HACCP

Dockside grading of fish

International Trade In Fishery Products And Fish Consumption: Discussion paper prepared for the FAO E-mail Conference on Fisheries Trade and Food Security
Download as an Acrobat file (47KB)

Freezing to kill nematode parasites in fish; implications for HACCP

Ike jime method for slaughter of tunas

Freezing to kill trematode parasites in fish

Highly chlorinated hydrocarbons (PCBs, DDT and other POPs) in fish

Protozoan parasite (Icthyophonus hoferi) in turbot and haddock ("greasy haddock")