General Catalog 2023-2024 [ARCHIVED CATALOG]
Food Science and Nutrition
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About the Department
Steven Pao, Department Chair
Family and Food Sciences Building,
Room 111, M/S FF17
559.278.2164
jcast.fresnostate.edu/fsn/
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.
Interesting Classes You Might Take
- Food Analysis
- Food Product Development
- Food Safety for Foodservice Professionals
- Nutrition and Health: Realities and Controversies
- Culinary Science III: The principles of the Bakeshop
- Dairy Processing
- Fruit, Vegetable, and Edible Oil Processing
- Techniques for Healthy Cooking
What You Can Learn
- Concepts of nutritional therapy in disease
- Influence of nutrition on age, growth, and normal development
- Up-to-date information on all aspects of handling food, from receiving and storing to preparing and serving
- Experimental approach to development of new food products
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 foodservice. 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 Academy of Nutrition and Dietetics. The Academy of Nutrition and Dietetics 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 Academy of Nutrition and Dietetics didactic requirements for dietetic registration and are eligible to apply to a Didactic Program in Dietetics (DPD) 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, 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. Students can also participate in internships, projects, supervised work experience, and cooperative research. This program is based upon the educational standards of the Institute of Food Technologists (IFT). Information on careers in food science and IFT contacts can be obtained at www.ift.org.
What You Can Earn
- Registered Dietitian Nutritionist (RDN), $65,090 (in our region)
- Food Scientist II, $72,990 (in our region)
- Food Product R&D Scientist II, $72,940 (in our region)
- Food Services Manager, $74,818 (in our region)
- Regional Chef, $135,719 (in our region)
Source: HR Reported data from salary.com as of February 2022
ProgramsCertificatesBachelorMasterMinor
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