Sara Shinn, Ph.D
Office: Family Food Sciences 204
Education: Ph.D, Food Science, University of Arkansas, Fayetteville; Culinary Arts Northwest Arkansas Community College, Rogers: B.A. Chemistry, Hendrix College, Conway
Fall Courses: Culinary Science, Quantity Foods, Techniques for Health Cooking
Statement: Dr. Sara Shinn joined the Fresno State faculty in the fall of 2016 after competing her Ph.D degree in food science from the University of Arkansas, Fayetteville with a dissertation on properties and applications of Soy Conjugated Linoleic Acid-rich egg production. She taught food lipid chemistry, egg and meat technology and food analysis at the University of Arkansas, and received outstanding doctoral student awards from the Food Science Department and the Bumpers College of Agricultural, Food and Life Sciences. For her culinary arts degree, she specialized in soups, stock and sauces at Northwest Arkansas Community College.
She also served as a product developer and processor for basil pesto, salsas, tomato and spaghetti sauces for the University of Arkansas Food Innovation Center that were sold in farmer's markets and groceries or used in public school cafeterias. She also participated in the local farmer's market's Feed Fayetteville Gleaning Project.
Her other professional experience includes positions as an assistant chef (The Event Group, Fayetteville), analytical chemist (Process Dynamics Petroleum Technologies, Fayetteville), intern (Faulkner County Cooperative Extension Office, Conway) and undergraduate research assistant.