معرفی
Christina DeWitt is a Professor at Oregon State University’s Department of Food Science and Technology and serves as Director of the OSU Seafood Lab, part of the Coastal Oregon Marine Experiment Station. Her research focuses on improving seafood quality and safety through technologies like high-pressure processing, marination, and co-product utilization.
- Education: B.S. (1989, Texas A&M), M.S. (1994, OSU), Ph.D. (2000, OSU).
- Key Research Themes: Seafood safety, waste valorization, pathogen inactivation, and sustainable processing.
Her recent publications highlight advancements in high-pressure processing for viral inactivation, ohmic heating for fermentation, and seafood mislabeling analysis. Awards include Fellow of the Institute of Food Technologists (2021) and the Roy G. Arnold Leadership Award (2021). She co-edits the Journal of Aquatic Food Product Technology and leads outreach initiatives like Seafood HACCP Training.
