Rate My Professor Stephanie Then

Stephanie Then is a member of the New Zealand Institute of Food Science and Technology. Her research interests encompass fruit quality, post-harvest technology, food quality and safety, food science and technology, sensory analysis and evaluation, food processing, the food industry, and food production. Within the PDRC, she supports industry partners through services in sensory science, flavour science, product quality evaluation, food safety assessments, shelf-life studies, troubleshooting, and analytical services. Her scholarly contributions include co-authorship on publications such as "Determination of the similarity between gonads recovered from single sea urchins (Evechinus chloroticus) compared to the similarity of gonads recovered from different urchins" (2012), "Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads" (2010), and "An Interdisciplinary Approach to Improving Sea Urchin Roe and Developing a High Value Export Market" (2006). Additionally, she has contributed to research on the effects of pulsed electric fields pre-treatment on the volatile profile of cold-pressed strawberry juice (2021). These works have garnered over 60 citations, reflecting her contributions to food science and sensory evaluation.