Professional Development Services for Food Scientists

Continuity.  From start to finish, we review your piece of work with a goal to ensure that the entire piece communicates a cohesive, focused message, based upon the stated theme (e.g., title, hypotheses).

Subjectivity.  We provide a human's ability to perceive nuances in arguments and interpretations.

Accuracy.  Although AI has access to a tremendous amount of information (available online), some of the information is flawed (e.g., not peer-reviewed).  Furthermore, AI has no access to conference presentations and posters or dialogue with experts in the field. 

Oversight.  We provide a human's capability to interpret results for accuracy, and evaluate the originality of and suitability to advance the field of science.

For publications:

1.  CONTACT

• Click "Request our Services", or contact the editor (firstimpressionsFSE@gmail.com).  
• Type your title into the message box.
• Attach your abstract (if document is >1,001 words). 
• The editor will assess suitability for review and get back to you within 24 hours. 

2.  UPLOAD

• Upon approval, upload your complete document using your personalized link.
• Pay the corresponding review fee (PayPal). 

3.  AWAIT FEEDBACK

• The editor will assess consistency, but not whether formatting (e.g., line numbering, reference style) meets style guidelines of the journal, publisher, thesis or dissertation.  
• Within 4 business days of upload, the editor will conduct and return your review with tracked changes and commentary.

4.  PUBLISH

•  Download your edited review, revise, and submit to journal or publisher. 

For oral presentation consultations:

1.  CONTACT

• Click  "Book and Appointment" or  "Request our Services", or contact the editor (firstimpressionsFSE@gmail.com).  
• Type your title into the message box.
• List times that you are available within the next 5 business days. 
• The consultant will get back to you within 24 hours. 

Incomplete draft documents are not acceptable.  

Because you know your work best (why you did what you did, what you did, and what the results mean), the most valuable evaluation of your work will only be possible on COMPLETE documents.  However, it is understood that your work is still in draft form.  It will be improved through this process.

For publications:  

Select the journal to which you wish to submit your edited document, follow the journal's guidelines for authors, and submit your complete, properly-formatted document.  

• Include all standard manuscript sections (e.g., title, abstract, introduction, materials and methods, results and discussion, conclusion, acknowledgements, tables, figures, references).
• Failure to submit a complete manuscript will result in a return of the document and a partial refund ($50 service fee retained).

For posters and oral presentations:  

Follow the guidelines required by the conference or contest.  

• If a template is required by the conference/contest, prepare your slides in that format.
• At the beginning of the one-on-one consultation, you will be asked to share details about the conference or contest, your presentation goals, etc.
• During the consultation, you will be expected to slowly walk the consultant through your full presentation slide deck.

The turnaround time depends on the length and complexity of the document, but we strive to provide a quick and efficient service. Our promise is to return the document to you within 4 business days.  If needed more quickly, we can discuss expedited service options during the initial consultation.

Expedited service (guaranteed return of item within 2 business days) MAY be an option, depending on the availability of the editor.  Expedited services must be pre-arranged, and cost an additional $50.

Click "Book an Appointment" and list your availability within the next 5 business days.  The consultant will contact you within 24 hours to book an appointment.  Consultations may begin right away-it all depends upon the compatibility of schedules of both parties.

To ensure timely service (availability of editor/consultant), submit a service request to tell us about your needs (e.g., review resume, edit short communication, oral presentation consultation).

• Payment is due up front for editing.  Review will not begin until payment is received.
• Pre-review is required for medium- and long-length scientific manuscripts to ensure the editor's suitability for review.  Payment is due upon pre-approval.
• Payment for one hour of consulting is required up front.  Additional hours of consulting will be due upon completion.

Based upon your service selection, you will be asked to submit a payment through our PayPal link.  

• If PayPal converts currency, it will be completed at the transaction exchange rate PayPal sets for the relevant currency exchange. The transaction exchange rate is adjusted regularly and includes a currency conversion spread applied and retained by us on a base exchange rate to form the rate applicable to your conversion. The base exchange rate is based on rates within the wholesale currency markets on the conversion day or the prior Business Day; or, if required by law or regulation, set at the relevant government reference rate(s).  

Upon request, a 10% discount is available for each subsequent item reviewed within a 6-month period (after the first completed review), when two or more written documents or two or more different presentations are created:

• by a single person
• within a single laboratory group
• by members of a single school
• by members of a single family

Yes!  A certification of English language review will be provided, at no extra charge, upon request.

No!  You are paying for professional editing by a Ph.D. food scientist with over 30 years of experience writing and editing scientific writing.

Dr. Clark earned a B.S. in Animal Science, and M.S. and Ph.D. in Food Science from Cornell University.

A number of Dr. Clark's publications may be accessed here: ‪Stephanie Clark‬ - ‪Google Scholar‬ 

Here are some of the most recent publications (since 2021) that Dr. Clark has authored or co-authored:

Peer-reviewed Journal Papers (*Senior and corresponding author) 

• Shaban, H., C. Kadelka, S. Clark, and N. Delchier. 2024. Diffusion and chemical degradation of vitamin B6 in chickpeas (Cicer arietinum L.) during hydrothermal treatments: A kinetic approach. Foods. 13(12): 1847.  https://doi.org/10.3390/foods13121847
• Myers, J., D. Schweiger, and S. Clark*. 2024. Dairy nutrition messages, delivered in nominal focus groups, increase dairy products knowledge, purchasing and consumption. J. Dairy Sci. Comm. 5(1): 13-17. doi: 10.3168/jdsc.2023-0417
• Schweiger, D., J. Myers and S. Clark*. 2023. Whey permeate powder is a suitable ingredient for ice cream. J. Dairy Sci. Comm. 4(6): 439-442.
• Testroet, E. D., J. M. de Avila, S. Clark, D. C. Beitz, and M. Du. 2022. The effect of palmitate and TNFα on abattoir-derived Holstein cow liver primary cell culture. J. Dairy Sci. Comm. 3(6): 456–461. doi: 10.3168/jdsc.2022-0263
• Wan, Z, T. Fei, S. Clark and T. Wang. 2022. Utilization of dairy beta stream to produce phospholipids products by salt precipitation and solvent fractionation. J. Amer. Oil Chem. Soc. 99(7): 599-611. 
• Ott, L. C., J. Jochum, L. Burrough, S. Clark, K. Keener, and M. Mellata. 2022. High Voltage Atmospheric Cold Plasma inactivation of Listeria monocytogenes in fresh queso fresco cheese. Food Microbiology. 105: 104007.
• Kuo, C.-C., S. Clark, H. Qin and X. Shi. 2022. Development of a shelf-stable, gel-based delivery system for probiotics by encapsulation, 3D printing, and freeze-drying. LWT. 157: 113075.
• Bries, A., J. L. Webb, B. Vogel, C. Carrillo, T. A. Day, M. J. Kimber, R. J. Valentine, M. J. Rowling, S. Clark, K. L. Schalinske, and E. McNeill. 2021. RNA sequencing reveals key metabolic pathways are modified by short-term whole egg consumption. Frontiers in Nutrition. 10: https://doi.org/10.3389/fnut.2021.652192
• Dankwa, A., U. Humagain, C. Yeoman, S. Clark, D. Beitz, S. Ishaq, and E. Testroet. 2021. Bacterial communities in the rumen and feces of lactating Holstein dairy cows are not affected when fed reduced-fat dried distillers’ grains with solubles. Animal. 15(7): 100281
• Shome, S., R. L. Jernigan, D. C. Beitz, S. Clark, and E. D. Testroet. 2021. Non-Coding RNA in Raw and Commercially Processed Milk and Putative Targets Related to Growth and Immune-Response. BMC Genomics. 22. https://doi.org/10.21203/rs.3.rs-134313/v1.
• Viswanathan, M., N. Price, T. Wang, and S. Clark*. 2021. Process scale-up and technoeconomic analysis of phospholipids extraction from a dairy byproduct (whey protein phospholipid concentrate). J. Dairy Sci. 104(8): 8610-8617. 
• Zhuang, X., S. Clark and N. Acevedo. 2021. Bigels-Oleocolloid matrices-as probiotic delivery systems in yogurt. J. Food Science. 86(11): 4892-4900 

Book Chapters (*Senior author)

• Clark, S.* Cheddar and Cheddar-type Cheeses. In The Sensory Evaluation of Dairy Products, Third Edition. 2023. New York, N.Y.: Springer. Edited by Clark, S., M. Drake, K. Kaylegian.
• Clark, S.* Cultured Cream Products. In The Sensory Evaluation of Dairy Products, Third Edition. 2023. New York, N.Y.: Springer. Edited by Clark, S., M. Drake, K. Kaylegian.
• Clark, S.* Dairy Products Evaluation Competitions. In The Sensory Evaluation of Dairy Products, Third Edition. 2023. New York, N.Y.: Springer. Edited by Clark, S., M. Drake, K. Kaylegian.
• Clark, S.* Pasteurized Process Cheeses. In The Sensory Evaluation of Dairy Products, Third Edition. 2023. New York, N.Y.: Springer. Edited by Clark, S., M. Drake, K. Kaylegian.
• Clark, S.* and M. Kleve. Goat and Sheep Milk Cheeses. In The Sensory Evaluation of Dairy Products, Third Edition. 2023. New York, N.Y.: Springer. Edited by Clark, S., M. Drake, K. Kaylegian.
• Bates, M. and S. Clark.* Mold-ripened Cheeses. In The Sensory Evaluation of Dairy Products, Third Edition. 2023. New York, N.Y.: Springer. Edited by Clark, S., M. Drake, K. Kaylegian.
• Sankarlal, V. and S. Clark*. Cheeses with Eyes. In The Sensory Evaluation of Dairy Products, Third Edition. 2023. New York, N.Y.: Springer. Edited by Clark, S., M. Drake, K. Kaylegian.
• Clark, S.* and F. Harte. 2021. Raw Milk: Nature’s Most Perfect Food? In McSweeney, P.L.H., McNamara, J.P. (Eds), Encyclopedia of Dairy Sciences, vol. 5. Elsevier, Academic Press, pp. 451-462.

• Dr. Clark was the instructor of "Graduate Oral Seminar" at Washington State University 13 times, "Graduate Seminar" at Iowa State University 13 times, and "Graduate Oral Seminar" a Iowa State University 14 times.  All of these courses included one-on-one mentoring of students to improve presentation visual aids and presentation skills.
• Dr. Clark and her students have given over 85 presentations at professional conferences.
• Dr. Clark has been an invited speaker at conferences and other events over 60 times, including in the U.S., China, Mexico, Armenia and India.
• Dr. Clark has coordinated and/or spoken at over 100 meetings, workshops and seminars related to a variety of food science topics.