Michael Ciaramella, a native of Pennsylvania, holds a bachelor’s degree in marine science and biology from Rider University and a master’s degree in aquatic health sciences from the University of Prince Edward Island, where his research focused on the nutritional status of American lobsters. He later taught marine science in the Florida Keys before earning a Ph.D. in Food Science from Mississippi State University, where he studied the effects of stress on farmed catfish.

Michael currently serves as the Seafood Specialist for New York Sea Grant and Cornell Cooperative Extension and is the Director of the Seafood HACCP Alliance. In this role, he develops programs, workshops, training, and resources to help the seafood industry produce safe, wholesome, and sustainable seafood and seaweed products for an evolving consumer market.

He collaborates with seafood producers, regulatory agencies, and food and nutrition professionals on issues related to seafood and seaweed safety, quality, nutrition, and marketing. His current efforts include managing a national seafood safety training program, coordinating statewide initiatives to foster cross-sector communication, and developing resources to support the growing interest in domestic seaweed production and processing.