Background

Suzanne Johanningsmeier is a supervisory research food technologist and lead scientist with the U.S. Department of Agriculture (USDA) Agricultural Research Service (ARS), Southeast Area, in the Food Science and Market Quality and Handling Research Unit, based in Raleigh, North Carolina. The goal of her research program is to develop the scientific basis for improving product quality and healthfulness, reducing processing wastes, and advancing the science of fruit and vegetable preservation. Current research areas include: characterization of the chemical, physical, and sensory properties of pickled vegetables and sweet potatoes in relation to product quality and shelf-life; retention and production of health-promoting compounds during lactic acid fermentation of vegetables; salt reduction in commercial brining operations; and development of advanced analytical methods for metabolite profiling and quantification of small molecules in fresh and processed fruits and vegetables. Suzanne also holds an appointment as adjunct associate professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University and especially enjoys mentoring undergraduate and graduate students in scientific research.

Education

AA from Vincennes University

BA in food science from Purdue University

MS in food science from North Carolina State University

PhD in food science from North Carolina State University