Stephanie Jung, PhD

Background
Stephanie JungStephanie has more than 20 years of experience in academia. She is currently a professor in the Department of Food Science and Nutrition at California Polytechnic State University, San Luis Obispo (Cal Poly, SLO), and has been department head since 2019. The central goal of her research is to improve the sustainability of food systems, with an emphasis on bioconversion of food waste by applying green, environmentally-friendly strategies.

Stephanie is the recipient of numerous awards, including the Archer Daniels Midland (ADM)/Protein and co-products division, best scientific paper, category engineering/technology. She has generated more than 64 peer-reviewed journal publications, several book chapters, and mentored many undergraduate and graduate students. She is dedicated to diversity, equity, and inclusion. She is also passionate about providing talents to the food industry by educating the next generation of food scientists.

In her free time, Stephanie enjoys horseback riding and hiking, as well as art, live concerts, and exploring new cultures through her travel.

IFT Highlights
Stephanie became a professional member of IFT in 2003. Since then, she has been actively engaged in numerous IFT activities and served in many elected and volunteer positions in three IFT divisions (engineering, nonthermal processing, and biotechnology) and award juries. She was also an organizer and speaker of an IFT symposia. She is a recipient of the Outstanding Service Award, Food Engineering Division, and Outstanding Volunteer Award, Nonthermal Processing Division.

Education
PhD from the National School for Engineers in Agricultural and Food Science in Nantes, France

MS from National Polytechnic Institute of Lorraine in Nancy, France

BS from University of Sciences in Metz, France