Angee Hunt is an Assistant Professor in Food Science and Technology at Oregon State University, specializing in sustainable seafood processing. Her research focuses on maximizing seafood resource utilization while minimizing environmental impact, bridging innovation with sustainability across the seafood supply chain.
  She earned a Master of Science in Food Science from Kansas State University and brings more than 20 years of experience as a faculty research assistant at Oregon State University’s Seafood Research and Education Center, where she led numerous projects on seafood quality and processing.
  In her current role as Assistant Professor, her research and outreach advance sustainable innovation in seafood processing, with a focus on maximizing resource utilization, strengthening resilient food systems, and driving value-added product development.