Stephanie serves as a Food Safety Specialist at the Food Innovation Center. As a member of the Kovacevic lab, Stephanie works on projects related to the diverse research interests of the lab including antimicrobial resistance, stress response, and pathogen survival. Stephanie also works as a coordinator for the Western Regional Center to Enhance Food Safety.

Before coming to Oregon State University, Stephanie completed her M.S. degrees in Animal Science from the University of Connecticut (2018) and Food Science from the University of Georgia (2015).

In her spare time, Stephanie is writing her doctoral dissertation on antimicrobial strategies to control Listeria monocytogenes in high moisture cheeses and the impact of these strategies on L. monocytogenes virulence.