Dr. Josephine Wee joined the Department of Food Science at The Pennsylvania State University (Penn State) as an Assistant Professor in 2018. She obtained a B.S. in Food Science and dual Ph.D. in Food Science and Environmental Toxicology from Michigan State University.

Dr. Wee conducted her postdoctoral fellowship in yeast evolutionary biology at Cornell University. Her research team at Penn State uses genomics and molecular biology to understand the role of fungi in food safety, quality, and sustainability. Dr. Wee’s recent research uses genomics and molecular biology to develop and characterize fungal mycelium as materials and ingredients for next generation food proteins.