On behalf of the faculty, staff, and students in the Department of Food Science and Nutrition, we would like to welcome you to our website. Our department currently offers three distinct yet closely related study options: Culinology ®, Dietetics & Food Administration, and Food Science. This website will be periodically updated to introduce our faculty, staff, facilities, and programs to you.
Our faculty is very student oriented. We welcome the opportunity to work with students and to help them to grow to their potential through careful instruction and guidance. Most of our instructors have an open-door policy where students are seen congregating on a regular basis. Faculty is involved in student organizations, fund raisers, enterprise projects, and scientific studies that take learning to the next step.
The Culinology ® option is an approved program of the Research Chefs Association (RCA). In this option culinary methods are matched to food science techniques. Students learn scientific principles as well as hands-on food preparation skills in kitchens, laboratories, and processing facilities. The ultimate goal of this option is to train “hybrid” specialists for the purpose of product development and food system management in the food industry. In 2015, the main kitchen (“culin” means kitchen in Latin) for our department has been renovated to provide a modern learning environment featuring up-to-date technologies.
The Dietetics & Food Administration option is committed to preparing students to be successful in an accredited dietetic internship program, graduate program, or professional career within the culturally diverse communities in the central valley. Graduates from this program enter clinical, community or food service professions. In 2014, The Accreditation Council for Education in Nutrition and Dietetics (ACEND) granted full re-accreditation to our Didactic Program in Dietetics (DPD) program. In addition, we also offer an ACEND accredited Dietetic Internships (DI) Program for post-baccalaureate learning and certification.
The Food Science option students learn how to manufacture, add value, and ensure the safety of foods. Our students are active participants of the San Joaquin Section Institute of Food Technologists (SJIFT) and the Institute of Food Technologists’ annual meetings. Our Food Safety & Microbiology Laboratory offers opportunities for student and industry research projects. Faculty works alongside with the Fresno State Food Processing and Creamery Units to provide experiential learning opportunities from the farm to the market places.
We are certainly excited about all the great opportunities to work with our current and prospective students. If you are interested in joining us or simply have some questions, please do not hesitate to contact us.
− Steven Pao, PhD, CFS.