Background

Stephanie Jung 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) where she 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 Award for Best Paper in Protein and Co-Products, Engineering/Technology Category. She has generated more than 64 peer-reviewed journal publications and several book chapters and mentored many undergraduate and graduate students. She is dedicated to diversity, equity, and inclusion and is passionate about 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 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 of and speaker at an IFT symposium. She is a recipient of the Outstanding Service Award, Food Engineering Division, and Outstanding Volunteer Award, Nonthermal Processing Division.

Education

BS from University of Sciences, Metz, France

MS from National Polytechnic Institute of Lorraine, Nancy, France

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