You are in the official 2009-2010 General Catalog for California State University, Fresno.
Department of
Food Science and Nutrition
The College of
Agricultural Sciences and Technology
JAMES FARRAR, Interim Chair
DEBORAH RUSSELL, Administrative Support Coordinator
Family and Food Sciences Building, Room 119
559.278.2164
http://cast.csufresno.edu/fsn/
B.S. in Food and Nutritional
Sciences
Options:
Culinology®,
Dietetics and Food Administration,
Food Science
M.S. in Food and Nutritional
Sciences
Minor in Food and Nutritional Sciences
Certificate of
Advanced Study in Dietetics (Dietetic Internship)
Faculty
James Farrar, Interim Chair
Gour Choudhury, Center for Food Science and Nutrition Research Director
Erin S. Dormedy, Food Science Program Director
Erin S. Dormedy, Graduate Program Coordinator
Dennis Ferris
Lisa Herzig, Dietetics and Food Administration Program Director
Mollie Smith, Dietetics Internship Director
Klaus Tenbergen, Culinology Program Director
The faculty members continue to be recognized for quality hands-on education
as well as scholarly contributions to their academic disciplines. Each student
is assigned to a faculty adviser to maximize the student's educational experience
at California State University, Fresno. The faculty are noted for cooperation
and activity within each industry to prepare and place graduates in their
chosen career.
Food Science and Nutrition
Join the leader in science, technology, and management. Students majoring
within the Department of Food Science and Nutrition are prepared for a wide
range of professions in the food industry the largest single industry in
the United States. California State University, Fresno is centered in the
greatest food production and processing area in the world.
Some of the largest and best dairy and food companies cooperate with the
university to provide students with a view of commercial realities in this
industry. There is strong demand for dietitians and nutritionists by the
health care and food service industries.
Instructional Facilities
The department facilities include the Dairy Processing Plant, Food Processing
Research Laboratory, the Food Preparation and Product Development Laboratories,
Food Science Analytical Laboratory, Food Sensory Laboratory, and the Computer
Laboratory. These facilities are used by students and faculty to provide
a practical education founded on science and technology.
Career Opportunities
Graduates of the Department of Food Science and Nutrition have enjoyed outstanding employment opportunities in the food industry. Historically, graduates have been placed in challenging positions with salary advancement and professional prestige envied by other industries throughout the world. The following options are available:
Culinology® is the blending of culinary arts and the science
of food. The discipline consists of chefs and food scientists working in
research and development (its primary focus), food manufacturing, chain
restaurants, hotels, ingredient supply houses, consulting, and academia.
It includes other food professionals in sales, marketing, manufacturing,
distribution, and the media. The professional organization of the discipline
is the Research Chefs Association (http://www.culinology.org).
The group was formed in 1996 by a group of food professionals with a common
interest in the challenges facing the profession. It has become the premier
source of culinary and technical information for the food industry.
Dietetics and Food Administration. Graduates are prepared for challenging and rewarding employment in dietetics, nutrition, and food service. Employment is available in hospital dietetics, nutrition consulting, school and community nutrition, education, commercial and institutional food services.
This program is accredited by the Commission on Accreditation for Dietetics
Education of the American Dietetic Association. The American Dietetic Association
can be reached at 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995
or at (312) 899-0040 ext. 5400. By completing the requirements for this
option, students meet the American Dietetic Association didactic requirements
for dietetic registration and are eligible to apply to a dietetic internship.
To become a registered dietitian, graduates of this program must also complete
a dietetic internship and pass the dietetic registration examination.
Food Science. Graduates are prepared for an endless variety of employment
opportunities in the food industry, including laboratory, processing, production,
and governmental roles. New product development, marketing, management,
distribution, and field service opportunities are present in many scientific,
technological, and business endeavors. Located in the center of the world's
most productive food processing region, theFresno State Food Science Program
is ideally suited to provide students withboth a strong academic and practical
education in food science. Students cangain practical experience by working
in the Dairy Processing Enterprise and theFood Processing Enterprise, or
research experience through the Center for FoodScience and Nutrition Research.
Students can also participate in internships,projects, supervised work experience,
and cooperative research. This program is approved by the Institute of Food
Technologists (IFT). Information on careers in food science and IFT contacts
can be obtained at www.ift.org.
Food Science and Nutrition Courses
Food Science and Nutrition Degrees
Courses
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