Angela Hunt

Angee Hunt started working for Dr. Jae Park in March of 1997 as a Faculty Research Assistant. She was promoted to Senior Faculty Research Assistant in 2008. In 2017, she was promoted to Senior Faculty Research Assistant II. During this time, she developed a broad range of research experience related to: shelf-life validation, sensory evaluation, frozen product quality, processing impact on cook yield, ingredient testing, product development, and consumer trend market research. She was also extensively involved with the annual organization of the OSU Surimi School until 2017 when she established the Better Seafood Processing School that she directed from 2018-2020. This 2-day industry focused training program covered sessions related to seafood resource utilization, industry innovations, as well as compliance and food safety concerns.

In 2020, Angee transitioned from OSU to join the Clatsop Community College Foundation as the Executive Director. Under her leadership, the CCC Foundation significantly increased total assets from $3.9 million to $7.0 million.