You are in the official 2000-2001 General Catalog
for California State University, Fresno.
You are in the official 2000-2001 General Catalog
for California State University, Fresno.
B.S. in Food and Nutritional
Sciences
Options:
Dietetics and Food Administration,
Enology - Wine Production, Food Science
M.S. in Food and Nutritional
Sciences
Minor in Food and Nutritional
Sciences
Certificate
of Advanced Study in Dietetics (Dietetic Internship)
Sandra Witte, Chair
Coordinators:
Dennis Ferris, Food Science Program
Carlos Muller, Enology Program
Mollie Smith, Internship Director
Sandra Witte, Dietetics and Food Administration Program and Graduate Program
N. Joanne Caid
Erin S. Dormedy
Joo I. Kim, Stoller Distinguished Professor
Elena F. Kissick
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.
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.
The department facilities include the Dairy Processing Plant, Food Processing
Research Laboratory, the Food Preparation and Product Development Laboratories,
and the Computer Laboratory. These facilities are used by students and faculty
to provide a practical education founded on science and technology.
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 free
world. The following options are available:
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 developmentally accredited by the Commission on Accreditation
for Dietetics Education of the American Dietetic Association. The American
Dietetic Association can be reached at 216 W. Jackson Bvd., Chicago, IL
60606-6995 or at (312) 899-4876. 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.
Enology. For information about the Enology program, click here. Requirements for the Bachelors of Science degree,
Enology -- Wine Production Option begin here.
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, management, distribution,
and field service opportunities are present in many scientific, technological,
and business endeavors.
Food Science and Nutrition Courses
Food Science and Nutrition Degrees
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