Stephanie R. Dungan

Stephanie R. Dungan is a Professor in the Department of Food Science and Technology at the University of California, Davis. She holds a Ph.D. from the Massachusetts Institute of Technology (1992) and has dual affiliations with the Chemical Engineering department. Her research focuses on interfacial phenomena involving amphiphilic molecules, surfactants, and their roles in food emulsions. Notable contributions include studies on solute migration mechanisms in emulsions and protein effects on microemulsion nanostructures.

Education:

• Ph.D., Chemical Engineering, Massachusetts Institute of Technology, 1992

Research Interests:

Dr. Dungan investigates how surfactant interfacial properties control hydrophobic solute transport in food systems. Her work explores protein-surfactant interactions, phase behavior of microemulsions, and nanostructure formation. Applications span food product design, emulsion stability, and colloidal system engineering.

Awards:

• 2006 CNRS Orsay France Poste Rouge
• 2005 CNRS Orsay France Poste Rouge
• 2004 AIChE Food Engineering Plenary Lecturer
• 1998 UC Davis Chemical Engineering Teaching Award
• 1994 Proctor & Gamble Young Investigator Award

Teaching & Service:

She teaches FST 100A: Food Chemistry and has been recognized for excellence in instruction. Her research integrates chemical engineering principles with food science, contributing to both academic and industrial applications.