Faculty and Staff - Stephanie Jung, PhD
Stephanie Jung, PhD
Professor
Room TBD
(805) 756-5463
Expertise
Converting agricultural and food waste for feed, food, fuel and pharmaceutical applications; high pressure processing; process optimization, enzymatic bioconversion of substrates; protein extraction and characterization
Education
PhD National School for Engineers in Agricultural and Food Science, Nantes,
France, 2000
MS National Polytechnic Institute of Lorraine, Nancy, France, 1996
BS University of Sciences, Metz, France, 1995
Recent year teaching assignments
Introduction to Principles of Food Engineering (FSN 330)
Food Engineering (FSN 444)
Senior Project (FSN 461)
Research and Professional Interests
High-pressure processing (HPP), with a particular interest in proteins, functionality, enzyme activity, and small molecules along with other alternative processing technologies
Enzyme assisted-bioprocessing
Use of green approaches to add value to food and agricultural products
Professional affiliations
Institute of Food Technologists
American Oil Chemist's Society
Research Chef's Association
Awards
Institute of Food Technologists (IFT)
Food Engineering Division (FED)
Outstanding Volunteer Award (2011)
Non-thermal Processing Division (NPD)
