You are in the official 1999-2000 General Catalog
for California State University, Fresno.
Department of Enology,
Food Science, and Nutrition
The School of
Agricultural Sciences and Technology
MARIE G. DUNFORD, Chair
CHRISTINE TAKAHASHI, Department Administrative Assistant
Family and Food Sciences Building, Room 119
(559) 278-2164
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)
Faculty
Marie G. Dunford, 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
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.
Enology, Food Science, and Nutrition
Join the leader in science, technology, and management. Students majoring
within the Department of Enology, 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 wine, 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. Courses in many other areas
such as chemistry, biochemistry, microbiology, business, and agricultural
economics may be used as electives to achieve individual professional goals.
Instructional Facilities
The department facilities include the Enology Facility, 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.
Career Opportunities
Graduates of the Department of Enology, 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 approved by the Commission on Accreditation/Approval
for Dietetics Education of the American Dietetic Association. 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. California is recognized, both nationally and internationally,
as the foremost leader in enology. California State University, Fresno is
one of only two universities in the United States that offers a full program
of study in enology. Enology graduates have taken employment leading to
top positions with prestigious wineries that are recognized as the finest
in California and in the world.
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.
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