Stephanie Ngo

Stephanie Ngo has a wealth of experience in the food industry. Stephanie began their career in 2014 as a Data Collection employee at HM.CLAUSE, followed by a Student Assistant III role at the University of California, Davis. Stephanie then worked as a Sensory Science Intern at the same university. In 2015, they held two positions simultaneously: Quality Assurance Technician at Guittard Chocolate Company and Process Control Supervisor at Smithfield Foods. In 2018, they moved to Chau Time as a Food Scientist. From 2019 to 2022, Stephanie Ngo worked as a Food Safety Supervisor at Kellogg Company and is currently employed as a Quality & Food Safety Engineer at Air Protein.

Stephanie Ngo obtained their Bachelor of Science in Food Science and Technology from the University of California, Davis in 2015. In 2020, they obtained a FDQI Certificate from the Food Safety Preventive Controls Alliance (FSPCA) and a PCQI Certificate from the Kellogg Company. In 2016, they obtained a HACCP Certificate from Smithfield Foods.