Christina DeWitt

Dr. DeWitt graduated from Texas A&M University with a B.S. in Food Science & Technology and completed both her M.S. and doctoral thesis at Oregon State University. Her career started as an analytical food chemist for American Microbiological Services, Inc. which would be later acquired by Silliker Laboratories. After obtaining her Ph.D. at Oregon State University, Dr. DeWitt spent 11 years as a Food Chemist at Oklahoma State University. Dr. DeWitt joined the faculty at Oregon State University in 2011 and currently serves as the Director of the Seafood Research and Education Center in Astoria, OR, Interim Director of the Coastal Oregon Marine Experiment Station in Newport, OR, and as professor in the department of Food Science & Technology. Dr. DeWitt’s current research is focused on improving seafood quality, safety and utilization. While at Oregon State University she has served as an affiliate instructor for the FDA/University of Maryland Joint Institute of Food Safety and Nutrition (JIFSAN) and has participated in the delivery of workshops internationally focused on Good Fishing Vessel Practices, Good Aquaculture Practices, and Seafood HACCP. Dr. DeWitt is also on the executive committee of the National Seafood HACCP Alliance, serves on the seafood technical committee for the Alaska Seafood Marketing Institute, is a technical advisor for the board of Positively Groundfish and is co-editor-in-chief for the Journal of Aquatic Food Product Technology.