Stephanie Smith

Dr. Stephanie Smith is an Associate Professor in the School of Food Science at Washington State University (WSU), serving as the Statewide Consumer Food Safety Specialist. She holds a PhD in Environmental Sciences (Microbiology emphasis) from the University of Idaho (2014), an MS in Microbiology (2008), and a BS in Microbiology from Idaho State University (2004). Her work bridges food safety research, planetary protection microbiology, and agricultural extension education.

• Roles: Faculty in Food Science, Extension Specialist, NASA-funded researcher
• Affiliations: CAHNRS, WSU Extension, NASA Planetary Protection Program

Research focuses on microbial contamination in food systems, spacecraft-associated microorganisms, and Bacillus cereus pathogenesis. She develops food safety protocols for growers and processors, including $5.7M USDA-funded initiatives for school nutrition programs and $624K WSDA grants for produce safety training. Her planetary protection work examines microbial survival under Mars-like conditions, contributing to NASA's Mars 2020 mission bioburden studies.

Key grants include leadership roles in USDA-NIFA projects totaling over $2M and co-PI roles in over $1M of NASA-funded research on spacecraft microbiology. She has authored/co-authored over 25 peer-reviewed publications and 10 extension publications, including seminal work on Bacillus cereus toxin production and planetary contamination risks.

Education programs include Produce Safety Alliance training for 5,000+ growers annually and ServSafe certification workshops. Her lab collaborates with industry partners like NASA Jet Propulsion Lab and Washington tree fruit growers to translate research into practical food safety solutions.