School of Food Science

Jeff Kronenberg, M.S.



Barbara Rasco

Carolyn Hovde Bohach
Charlie Edwards
Girish Ganjyal
James Harbertson
Thomas Henick-Kling
Helen Joyner
Jeff Kronenberg
Amy Lin
Scott Minnich
Greg Möller
Andrzej Paszczynski
Carolyn Ross
Dojin Ryu
Brennan Smith
Denise Smith
Gülhan Ünlü
Mei-Jun Zhu

Clinical Assistant Professor
U of I Cooperative Extension
and Idaho TechHelp

OFFICE: Cooperative Extension and Idaho TechHelp
UI Boise, 322 East Front Street, Suite 242
Boise, Idaho 83702-7357
by appointment only
PHONE: (208) 364-4937
FAX: (208) 364-3160

Not accepting graduate student applications.

Tech-Help Food Processing Assistance
Upcoming workshops and short courses, click here

Jeff Kronenberg, M.S., is Extension Food Processing Specialist with the University of Idaho, School of Food Science.  Over the past 28 years he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and University of Idaho.  Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems.  Through his industry affiliations, Jeff has worked with food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP. Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho.  This includes a leadership role in lean transformations at potato processing operations, cheese processors, a salad dressing operation, onion processing operations, and an appetizer operation. He works extensively with a wide range of food and dairy processing operations, providing technical assistance in food safety, HACCP, food defense, and in building GFSI-compliant food safety management systems. In 2011, Jeff provided food safety & HACCP workshops and technical assistance to food & dairy processing personnel and government regulators in Belarus.

Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University, and is a member of the Institute of Food Technologists, and the International Association for Food Protection.  He holds HACCP certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer), the American Society for Quality (HACCP Auditor), International HACCP Alliance, and Safe Quality Food Institute (SQF Consultant).  Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers


Cornell University M.S., Food Science 1983
Western Washington University B.S., Biology 1980

Extension Activities

Support of Idaho Food Manufacturers, in conjunction with Idaho TechHelp (Manufacturing Extension Program, affiliated with U.S. Dept. of Commerce and the National Institute of Standards and Technology). Includes on-site technical assistance to food processors, public workshops and on-site educational programs.

Technical assistance: regulatory compliance, food safety, preparation for 3rd party sanitation inspections, health and safety, product development, food safe and sanitary engineering, new business startup, marketing, management, lean manufacturing and productivity improvement, pest control, HACCP implementation, quality control, and microbiological testing.


  • Food Safety
  • Lean Manufacturing
  • Quality Systems
  • Basic of Cheese Making
  • Advanced Cheese Making
  • Rapid Changeover for Process Lines
  • 5S – Visual Workplace
  • Food Processing
  • FSPCA Preventive Controls for Human Food
  • FSPCA Preventive Controls for Animal Food
  • Internal Auditing


  • Kronenberg, Jeff; Foltz, John; and Joan Fulton. 2012. Management Implications of FSMA in Feed Mills (Reprint). Feed & Grain Magazine; 06(12): 38-45.
  • Kronenberg, Jeff; Foltz, John; and Joan Fulton. 2012. Management Implications of FSMA in Feed Mills. Feed & Grain Magazine; 06(12): 38-45.
  • E.-J. PARK, P.M. GRAY, S.-W. OH, J. KRONENBERG, AND D.-H. KANG. 2008. Efficacy of FIT Produce Wash and Chlorine Dioxide on Pathogen Control in Fresh Potatoes. Journal of Food Science: Vol. 00, Nr. 0. (Internet Release).
  • Kronenberg, Jeff. 2002. “Prerequisite Areas for Food Safety”, chapter in The Certified Quality Auditor HACCP Handbook. American Society for Quality, ASQ Press.
  • Kronenberg and Hang. 1985. A puncture testing method for monitoring solid substrate fermentation. Journal of Food Science 50: 539-540.
  • Kronenberg and Hang. 1984. Biochemical changes in okara during meitauza fermentation. Nutrition Reports International 30 (2): 439-443.
  • Kronenberg. 1984. Reduction of incubation time for tempeh fermentation by use of pregerminated inoculum. Economic Botany 38 (4): 433-438.
  • Kronenberg. 1983. Engineering tempeh incubators. Soyfoods 9: 56-62.
  • Kronenberg. 1983. Prescott and Dunn’s Industrial Microbiology (review). Soyfoods 8: 63-64.
  • Kronenberg. 1982. Biotechnology and fermented soyfoods. Soyfoods 7: 24-27.
  • Kronenberg. 1982. A quality control and spore production facility for tempeh makers. Soyfoods 6: 32-34, 38-40.
  • Kronenberg. 1982. Evaluation of sanitation testing systems. Soyfoods 6: 62-63.
  • Kronenberg. 1981. A technique for preserving tempeh culture. Soyfoods 5:32-33.
  • Kronenberg, Jeff; Nelson, Jim; Williams, Shannon; and Wilson Gray. 2002.  Evaluation of Opportunities for Marketing the Milk from Dairy Farms in the Salmon, Idaho Area.  University of Idaho. A.E. Extension Series No. 02-07.  Department of Agricultural Economics and Rural Sociology, Moscow, ID.
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