Sara Shinn, Ph.D

Sara Shinn headshot

Assistant Professor

Office: Family Food Sciences 204
Phone: 559-278-2558
Office Hours: 
Email

Education: Ph.D., Food Science, University of Arkansas, Fayetteville, AR; Culinary Arts Northwest Arkansas Community College, Rogers: B.A. Chemistry, B.A Environmental Studies, Hendrix College, Conway, AR.

Courses: Culinology® (CULG), Food Science (FSC), and Foodservice (FSM) courses

Research Areas: Product Development with local produce and Lipid Chemistry for various foods

Affiliations: AOCS (formerly the American Oil Chemists’ Society), Research Chefs Association

Statement: Dr. Sara Shinn joined the Food Science and Nutrition faculty in Fall 2016 after completing her Ph.D. in Food Science from the University of Arkansas, Fayetteville. She is a Distinguished Doctoral Fellow from the Bumpers College of Agricultural, Food and Life Sciences. Her dissertation research focused on designer egg yolk lipid physiochemical properties and opportunities for product development. She has taught Lipid chemistry, Egg and meat technology, and Food analysis, and lectured on Professional Networking. Dr. Shinn received culinary training at Northwest Arkansas Community College and served as a lead cook at a high-volume catering company while completing her doctoral degree. She also served as a liaison, product developer and food processor for local farmers and entrepreneurs developing products at the Arkansas Food Innovation Center. She consulted on products such as basil pesto, salsas, and tomato and spaghetti sauces that were either sold in farmer's markets and groceries or used in public school cafeterias. She also participated in the local farmer's market's Feed Fayetteville Gleaning Project.

Dr. Shinn is the Culinology® program coordinator. She currently serves as chair of the Fresno State Food Service Advisory Committee and is on her college Academic programs committee. She is also as a co-chair for the AOCS Professional Educators common interest group. She is a liaison for the Sensory Laboratory in the Jordan Ag Research Center. She is an advisor for the Culinology® Club and assists in advising the Food Science Club.

Dr. Shinn is an advocate for the importance of culinary education and food security. Additionally, she promotes undergraduate student exposure to approaching experimental designs with great integrity, and to projects that lead to successful product development and Culinology® advancement. She also promotes the collaborative and interdisciplinary nature of her field by connecting her students with other departments and colleges on the Fresno State Campus. Dr. Shinn hopes that her students will graduate and grow to contribute something meaningful and good to their community. And make good choices. And eat their dark leafy greens.

Recent Publications: Shinn, S. E., Proctor, A., Baum, J. Egg yolk as means for providing essential and beneficial fatty acids. Journal of the American Oil Chemists’ Society. In press.

Shinn, S. E., Ruan, C. M., & Proctor, A. (2017). Strategies for Producing and Incorporating Conjugated Linoleic Acid–Rich Oils in Foods. Annual Review of Food Science and Technology, 8, 181-204.

Shinn, S. E., Liyanage, R., Lay, J., & Proctor, A. (2016) Isolation and characterization of chicken yolk vitelline membrane lipids using eggs enriched with conjugated linoleic acid. Lipids. 10.1007/s11745-016-4153-x.

Shinn, S. E., Liyanage, R., Lay, J. O., & Proctor, A. (2015). Using MALDI MS for rapid analysis of food lipids. Lipid Technology, 27(11), 255-257.

Shinn, S. E., Gilley, A. D., Proctor, A. and Anthony, N.B. (2015). Effect of trans, trans CLA egg enrichment from CLA-rich soy oil on yolk fatty acid composition, viscosity and physical properties. J. Ag. Food Chem. 63, 2506–2513.

Shinn, S. E., Gilley, A. D., Proctor, A., & Anthony, N. B. (2015). Three Hen Strains Fed Photoisomerized trans, trans CLA-Rich Soy Oil Exhibit Different Yolk Accumulation Rates and Source-Specific Isomer Deposition. Lipids, 50(4), 397-406.

Shinn, S. E., Liyanage, R., Lay, J., & Proctor, A. (2014). Improved fatty acid analysis of conjugated linoleic acid-rich egg yolk triacylglycerols and phospholipid species. J. Ag. Food Chem. 62 (28): 6608-6615.

Shinn, S. E., & Proctor, A. 2013. Rapid Lipid extraction from egg yolks. Journal of the American Oil Chemists' Society, 90 (2): 315-316.