Dr. Jung Kwon is an Associate Professor of Food Science and Technology at Oregon State University. She earned her Ph.D. in Food Science from Purdue University and completed postdoctoral training in Nutritional Science and Toxicology at the University of California, Berkeley, and in Molecular Medicine at the University of Massachusetts Medical School. Dr. Kwon’s research explores the nutritional and biological effects of diverse dietary resources on human health at both cellular and physiological levels, with a particular emphasis on aquatic foods. Her work focuses on harnessing underutilized and sustainable dietary resources to enhance the effective use of harvested foods, advance a resilient and sustainable food system, and promote human health. Through her research, Dr. Kwon contributes to the development of nutritional guidelines and biomedical applications aimed at improving health outcomes and preventing disease.