Amanda C. Stewart

Amanda C. Stewart is an Associate Professor in the Department of Food Science & Technology at Virginia Polytechnic Institute and State University. Her work focuses on fermentation processes and their impact on food and beverage quality and health.

• Education: Ph.D. in Food Science (2013), M.S. in Agricultural and Biological Engineering (2004), B.S. in Agricultural and Biological Engineering (2003), and B.S. in Biochemistry (2003), all from Purdue University.

Research Interests

Stewart investigates wine and hard cider quality, emphasizing how fermentation processes affect bioactive compounds relevant to human health. Her projects include collaborations with horticulture researchers to optimize vineyard and orchard management practices, studying yeast assimilable nitrogen composition's impact on fermentation, and analyzing juice clarification methods on polyphenol profiles. She is also developing new research on fermented vegetables and human health.

Teaching Responsibilities

• FST 3114/HORT 3114: Wines and Vines
• FST 2544/HNFE 2544: Functional Foods for Health
• FST 4654: Food and Beverage Fermentation

Stewart's Enology and Fermentation Lab integrates interdisciplinary approaches to enhance fermented product quality and health outcomes.