Christina DeWitt

Dir-OSU SREC, Co-PI - Western Region Food Safety Center Grant
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Office: 503-325-4531, Ext. 202

My research interests are focused on efforts that improve seafood/muscle food quality and safety. Particularly with regard to understanding how injection/marinade and high pressure processes can be used to enhance fresh product quality while minimizing impacts on nutritional value and safety. Interests also center on enhancing utilization of co-products generated from seafood processing and minimization of processing waste.

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At OSU
Biography

Christina A. Mireles DeWitt graduated from Texas A&M University in 1989 with a B.S. in Food Science & Technology.  She completed her M.S. thesis “Complex mechanisms of chitosan and naturally occurring polyanions” and her doctoral thesis “Recovery and utilization of catheptic proteases from surimi wash water” at Oregon State University.  She spent 7 years working for commercial food testing laboratories, American Microbiological Services Incorporated and Silliker Laboratories.  She spent 11 years as a Food Chemist at Oklahoma State University in the department of Animal Sciences and was housed from 2008-2010 in the Robert M. Kerr Food & Agricultural Products Center.  She joined the faculty at Oregon State University in 2011 and currently serves as the Director of the OSU Seafood Lab, a Coastal Oregon Marine Experiment Station housed in the Seafood Research & Education Center in Astoria, OR and as an associate professor in the department of Food Science & Technology.  In this capacity, Dr. DeWitt’s current research is focused on improving seafood quality, safety and utilization.

My Publications

2012

Journal Article

R. S. Hellberg, DeWitt, C. A. Mireles, and Morrissey, M. T., Risk-Benefit Analysis of Seafood Consumption: A Review, Comprehensive Reviews in Food Science and Food Safety, vol. 11(5), no. 5651741-33551444264815282-32-335552461414956123024121191231169370431010541541-3135251522831211108384361Suppl 2965, pp. 490 - 517, 2012.

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