Angee Hunt has a Master of Science degree in Food Science from Kansas State University. She worked for over 20 years as a faculty research assistant at the Oregon State University Seafood Research and Education and conducted numerous research projects related to seafood quality.
As an Assistant Professor, her research and outreach efforts are now focused on Sustainable Seafood Processing, which addresses a broad range of quality and utilization opportunities from harvest to end use to ensure the seafood resource is being maximized and attaining maximum value.