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Food Science and Nutrition
Jordan College of Agricultural Sciences
and Technology
Department of
Food Science and Nutrition
Sandra S. Witte, Interim Chair
Family and Food Sciences Building,
Room 119, M/S FF17
559.278.2164
http://fsn.jcast.csufresno.edu/
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
Certifi cate of Advanced Study
in Dietetics (Dietetic Internship)
122 2011-2012 California State University, Fresno General Catalog
Career Opportunities
Graduates of the Department of Food
Science and Nutrition have enjoyed out-standing
employment opportunities in
the food industry. Historically, graduates
have been placed in challenging positions
with salary advancement and professional
prestige envied by other industries through-out
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 fo-cus),
food manufacturing, chain restaurants,
hotels, ingredient supply houses, consulting,
and academia. It includes other food profes-sionals
in sales, marketing, manufacturing,
distribution, and the media. The profes-sional
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 con-sulting,
school and community nutrition,
education, commercial and institutional
food services.
This program is accredited by the Commis-sion
on Accreditation for Dietetics Educa-
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 com mer cial
realities in this industry. There is strong de-mand
for dietitians and nut ri tionists 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 Develop ment 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.
tion 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, market-ing,
management, distribution, and fi eld
service opportunities are present in many
scientifi c, technological, and business en-deavors.
Located in the center of the world’s
most productive food processing region, the
Fresno State Food Science Program is
ideally suited to provide students with
both a strong academic and practical
education in food science. Students can
gain practical experience by working in
the Dairy Processing Enterprise and the
Food Processing Enterprise, or research
experience through the Center for Food
Science and Nutrition Research. Stu-dents
can also participate in internships,
projects, supervised work experience, and
cooperative research. This program is based
upon the educational standards of the In-stitute
of Food Technologists (IFT). Infor-mation
on careers in food science and IFT
contacts can be obtained at www.ift.org.
Object Description
| Title | 2011-12 General Catalog |
| Creator | California State University, Fresno |
| Format | PDF Document |
| Date of publication | 2011-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 122 |
| Full Text Search | Food Science and Nutrition Jordan College of Agricultural Sciences and Technology Department of Food Science and Nutrition Sandra S. Witte, Interim Chair Family and Food Sciences Building, Room 119, M/S FF17 559.278.2164 http://fsn.jcast.csufresno.edu/ 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 Certifi cate of Advanced Study in Dietetics (Dietetic Internship) 122 2011-2012 California State University, Fresno General Catalog Career Opportunities Graduates of the Department of Food Science and Nutrition have enjoyed out-standing employment opportunities in the food industry. Historically, graduates have been placed in challenging positions with salary advancement and professional prestige envied by other industries through-out 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 fo-cus), food manufacturing, chain restaurants, hotels, ingredient supply houses, consulting, and academia. It includes other food profes-sionals in sales, marketing, manufacturing, distribution, and the media. The profes-sional 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 con-sulting, school and community nutrition, education, commercial and institutional food services. This program is accredited by the Commis-sion on Accreditation for Dietetics Educa- 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 com mer cial realities in this industry. There is strong de-mand for dietitians and nut ri tionists 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 Develop ment 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. tion 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, market-ing, management, distribution, and fi eld service opportunities are present in many scientifi c, technological, and business en-deavors. Located in the center of the world’s most productive food processing region, the Fresno State Food Science Program is ideally suited to provide students with both a strong academic and practical education in food science. Students can gain practical experience by working in the Dairy Processing Enterprise and the Food Processing Enterprise, or research experience through the Center for Food Science and Nutrition Research. Stu-dents can also participate in internships, projects, supervised work experience, and cooperative research. This program is based upon the educational standards of the In-stitute of Food Technologists (IFT). Infor-mation on careers in food science and IFT contacts can be obtained at www.ift.org. |
