Jooyeoun Jung

Jooyeoun Jung is an Assistant Professor in the Department of Food Science & Technology at Oregon State University. She holds affiliations with the university's Food Science and Techno Headquarters and has been part of the OSU Main Campus since 2016. Her career includes roles as a Senior Researcher and Assistant Professor of Practice at the University of Nebraska-Lincoln (2018-2021) before returning to Oregon State in 2022.

Educated at Oregon State University with a Ph.D. in Food Science & Technology, her research focuses on sustainable food processing, value-added food product development, and innovative food packaging solutions. Key areas include edible coatings using nanocellulose, antimicrobial packaging technologies, and utilization of agricultural byproducts for eco-friendly materials.

Her work emphasizes enhancing food shelf-life through advanced coating technologies, improving packaging functionality, and addressing challenges in food preservation such as mold control, lipid oxidation, and microbial inhibition. She has pioneered studies on hazelnut processing, blueberry anthocyanin stabilization, and fruit pomace valorization.

Jung teaches courses like Introduction to Sustainable Food Processing (FST327) and collaborates on interdisciplinary projects involving food safety, material science, and agricultural engineering. Her research has led to innovations in molded pulp packaging, radiofrequency pasteurization, and functional food film development.

Professional affiliations include the Institute of Food Technologists, reflecting her commitment to advancing food science through industry collaboration and academic rigor.