Food Science Program Director

Office: FFS 303
Phone: 559-278-8321
Email: edormedy@csufresno.edu

 Spring 2020 Courses: 

Class	Time	Days	Location
FSC 1- 02	8:00- 8:50am	M W F	FFS 213
FSC 125- 02	1:00- 1:50pm	T Th	AG 114
FSC 199- 02	11:00- 11:50am	M	FFS 105
FSM 60- 02	9:00- 9:50am	M	FFS 313

Education: Ph.D - University of Nebraska, Lincoln; M.S.- University of Nebraska, Lincoln; B.S. - California Polytechnic University, San Luis Obispo

Courses: Introduction to Food Science and Technology, Food Microbiology, Food Chemistry, Food Analysis, Food Law and Regulations, Emerging Foodborne Pathogens, HACCP

Research Areas: Using undergraduate research as curriculum, intervention methods for the control of foodborne pathogens, food safety and biosecurity, HACCP implementation and validation, development of HACCP intervention methods, food industry outreach and technology transfer.

Affiliations: Institute of Food Technologists (IFT)

Statement: Dr. Erin Dormedy, Associate Professor and Director of the Food Science Program, joined faculty in 1999. Dr. Dormedy's goal as a researcher is to make the food supply chain as safe as possible by controlling food-borne pathogens and improving food contact safety. To meet this goal, her research encompasses the study of intervention techniques to reduce microorganisms on the food we eat. There are approximately 5,000 deaths per year due to foodborne illness in the U.S., which theoretically are 100 percent preventable," she says.

Through research and applied technology, Dr. Dormedy teaches her students how to make a safer food supply, from the raw commodity to the supermarket. Although bringing research into the classroom as curriculum is more time intensive, Dr. Dormedy believes students learn more effectively and become enthusiastic about the knowledge they acquire. Instead of being one person working to make the food supply safer, she delights in training future food scientists who will make a difference.

 

 

 

 

 

 

 

 

 

 

 

Director, Dietetics and Food Administration Program

Office: FFS 103
Phone: 559-278-2043
Email

Spring 2020 Courses:

Class	Time	Days	Location
CULG 152- 02	12:00- 12:50pm	T Th	FFS 105
NUTR 149-02	9:00- 10:50am	M	FFS 105
NUTR 157- 02	8:00- 8:50am	M W	FFS 105
NUTR 170- 02	2:00- 2:50pm	M W F	FFS 213

Education: Ph.D California Institute of Integral Studies; M.S.- University of New Mexico; B.S. Georgia State University

Courses: Introduction to the Dietetics Profession; Nutrition and the Lifecycle; Nutrition Assessment; Medical Nutrition Therapy; Food and Communications; Graduate Seminar

Research Areas: The effects of Pistachios on metabolic syndrome. The effects of Pistachios on inflammation.

Affiliations: American Dietetic Association, American Society for Parenteral and Enteral Nutrition, Central Valley Dietetic Association, California Dietetic Association, American Dietetic Association Dietetics Practice Group Dietetic Educators

Statement: Lisa Herzig received her Bachelors of Science in Community Health Nutrition from Georgia State University. She decided to pursue her career in dietetics and started her own Personal Health and Wellness Company working with corporations and individuals helping them to develop an individualized nutrition program to support their lifestyle goals. Dr. Herzig then went on to pursue her Masters of Science in Nutrition from the University of New Mexico while working for Sandia National Laboratories in Albuquerque, NM as the nutrition program coordinator. She worked with 10,000 plus employees developing, implementing, and evaluating nutritional programs while working towards the goal of decreasing insurance claims for one of the largest employers in New Mexico. After leaving Sandia National Laboratories, Lisa worked at the second largest natural foods grocery store chains Wild Oats, as the regional nutritionist for both New Mexico and Arizona. She worked with patient referrals, developed and delivered a multitude of health educational programs, and worked on continual improvement within the Natural Living Department. Additionally, she was appointed by the owners of Wild Oats to develop and direct the concept of a wellness center for the public as well as the employees. Dr. Herzig was then recruited to work at St. Joseph s Healthcare System, where her primary roles included directing the nutrition department and providing health educational programs. She received her PhD in Humanities from the California Institute of Integral Studies with a concentration in transformational learning and change. Her dissertation looked at the What is the Meaning(s) of a Menopausal Woman s Voice? During that time, Dr. Herzig worked as the outpatient dietitian and program director of the St. Joseph s/Candler Hospital s Outpatient Diabetes Program. Dr. Herzig is an Associate Professor of Dietetics in the Department of Food Science and Nutrition at California State University, Fresno. Additionally, she is the dietetics program director and helps to coordinate the undergraduate and graduate programs.

 

 

 

 

 

 

 

 

 

 

 

Dietetic Internship Director

Office: Family and Food Science (FFS) 122
Phone: 559-278-8009
Email: eireland@csufresno.edu

Spring 2020 Courses: 

Class	Time	Days	Location
FSM 193I- 02	3:00- 3:50pm	M	FFS 213
NUTR 53-02	9:00- 9:50am	M W F	LS 134
NUTR 53- 04	11:00- 11:50am	M W F	LS 134
NUTR 165- 02	10:00- 10:50am	M W F	LS 134

Education: Master of Public Health (MPH) with an emphasis in Health Policy and Administration – California State University Fresno; Bachelor of Science (BS) in Food and Nutritional Science with an Option in Dietetics and Food Administration – California State University Fresno; Registered Dietitian / Nutritionist (RDN) – Commission on Dietetic Registration; Certified Diabetes Educator (CDE) – American Association of Diabetes Educators 

Courses: Nutrition and Health, Nutrition and the Athlete, Nutrition Through the Life Cycle, Advanced Nutrition Counseling, and coordination of the post-baccalaureate, Certificate of Advanced Study – Dietetic Internship Program 

Research Areas: Areas of expertise and/or research include but not limited to: Diabetes, Human Lactation; continuous subcutaneous insulin infusion (CSII) and continuous glucose monitoring (cgm). 

Affiliations: Academy of Nutrition and Dietetics, American Association of Diabetes Educators, Center for Breastfeeding, Healthy Children Project, California Academy of Nutrition and the Central Valley District. 

Statement: Erika Ireland is a Registered Dietitian / Nutritionist (RDN), Certified Diabetes Educator (CDE), and an academic university level professor; with over 18 years of professional service to the dietetics and nutrition industry.  She holds an advanced degree in public health with an emphasis on health policy and administration.  She holds a deep knowledge of education, clinical dietetics, research, and current trends.  In March 2017, she was nominated and awarded national level recognition status, jointly from the Academy of Nutrition and Dietetics (AND) and the Nutrition and Dietetics Educators and Preceptors (NDEP), as an "Outstanding Educator - Western Region" from nominees in eight states (AK, CA, MT, OR, WY, ID, HI, WA) .  She currently maintains program duties of coordinating the post-baccalaureate certificate of advanced study – dietetic internship program and full teaching load which includes responsibility for teaching nutrition and health, elementary nutrition, nutrition through the lifecycle, sports nutrition and advanced counseling courses, in addition to managing 18 affiliate organizations/preceptors that her dietetic interns complete 1,200 supervised practice hours.   

 

 

 

 

 

 

 

 

 

 

Office: FFS 102 

Phone: 559-278-4692 
Email

Spring 2020 Courses: 

Class	Time	Days	Location
CULG 55- 06	9:00- 9:50am	M	PHS 213
CULG 55- 06	4:00- 4:50pm	W	PHS 213
FSM 134- 02	9:00- 10:50am	Th	FFS 105

Education: Ph.D, Hospitality Management – University of South Carolina; M.B.A – Johnson & Wales University; B.A. – Tufts University; A.S. – Johnson & Wales University

Courses: Culinary Science I, Culinary Science II, Quantity Food Production, and Cost Analysis in Food Systems Management

Research Areas: Consumer behavior, food tourism, restaurant authenticity, and sustainability

Affiliations: Council on Hotel, Restaurant, and Institutional Education (CHRIE)

Statement: Dr. Jamie Levitt joined the Department of Food Science and Nutrition in 2018. He comes to Fresno State from Wilmington, Delaware (via Switzerland, Turkey, and China). He completed his Ph.D in Hospitality Management at the University of South Carolina in Columbia, SC. During his time there, he developed a scale to assess restaurant customers' perceptions of restaurant authenticity and its influence on important customer perceptions and behaviors.

Dr. Levitt has a strong passion for teaching and has taught courses internationally in China and Turkey. He believes that it is very important for students to learn via real-world examples and hands-on activities. 

 

 

 

 

 

 

 

 

 

 

 

Office: IT 248

Phone: 559-278-6137
E-mail:  cliconcano@mail.fresnostate.edu

Spring 2020 Courses: 

Class	Time	Days	Location
FSC 41- 02	8:00- 8:50am	T Th	FFS 105
FSC 144- 02	9:00- 10:50am	M	NG 150

Education: Ph.D. –University of Castilla La Mancha, Spain; M.S. –University of Castilla La Mancha, Spain; B.S. – Tecnologico de Monterrey, Mexico.

Courses: Introduction to Food and Dairy Processing, Fruits and Vegetables Processing and Waste Management, Dairy Processing, Sensory Evaluation.

Research Areas: dairy products development, aroma formation, and composition of dairy products, consumers’ perception of food and cheese aromas, behavioral and physiological responses towards food aromas.

Affiliations: Institute of Food Technologists (IFT), American Dairy Science Association (ADSA)

Statement: Dr. Carmen Licon, joined the Department of Food Science and Nutrition as an Assistant Professor in August 2018. She received an M.S. and Ph.D. in Agricultural Science and Engineering where she specialized in dairy product development and aroma analysis. Prior to her Ph.D., Licon earned a B.S. in Food Engineering. During her postdoctoral period in France, she worked at the National Institute of Agricultural Research and at the Institute of Neuroscience in Lyon where she explored how bacteria interactions in cheese will influence the aroma composition and how consumers perceive these aromas.

Through research and hands-on experience, Dr. Licon teaches her students how different food products are made, emphasizing the processes, the engineering and sensory aspects behind.

She is fascinated by our olfactory system and how it is related to emotions and food choices. Since 2009, she regularly participates as a professional cheese, wine and saffron judge at national and international food competitions.

 

 

 

 

 

 

 

 

 

 

 

Office: FFS 111

Phone: 559-278-2164
spao@csufresno.edu

Spring 2020 Course: 

Class	Time	Days	Location
FSC 120- 02	1:00- 2:50pm	M	FFS 105

Education: Ph.D. and M.S. - The Ohio State University; B.S. - Chinese Culture University, Taipei.

Courses: Introduction to Food Science and Technology, Quality Assurance in the Food and Dairy Industry, Dairy Processing, Food Laws and Regulations, FSMA Preventive Control for Human Food.

Research Areas: Food safety and hygiene, food microbiology, packinghouse sanitation, minimal processing-preservation methods, pathogen intervention, and control process validation.

Affiliations: Institute of Food Technologists (IFT)

Statement: Dr. Steven Pao holds a Ph.D. in Food Science and Nutrition from The Ohio State University and is a Certified Food Scientist with the Institute of Food Technologists. Before joining Fresno State, he built an applied research program on food protection and farm hygiene at Virginia State University. He worked for the Florida Department of Citrus and the Florida Department of Agriculture and Consumer Services and patented fruit processing technologies prior to his academic career. He has consulted in Azerbaijan, China, El Salvador, Georgia, Kazakhstan, Kyrgyzstan, Lebanon, Malawi, Mexico, Nepal, Nicaragua, and Nigeria with emphasis on food safety and quality management. He has been the recipient of research grants from federal, state, and private entities. His work has appeared in professional publications such as the Foodborne Pathogens and Disease, Journal of Food Protection, HortTechnology, and Livestock Science. He has served as a proposal reviewer for the U.S. Department of Agriculture and the U.S. Department of Homeland Security. He is an editorial board member of Journal of Food Processing and Preservation. His resume is available at https://www.linkedin.com/in/stevenpao.

 

 

 

 

 

 

 

 

 

 

 

Office: Family Food Sciences 304

Phone: 559-278-5086
Office Hours: 
Email: shabnampooya@csufresno.edu

Spring 2020 Courses: 

Class	Time	Days	Location
FN 229- 02	2:00- 2:50pm	M	FFS 314
NUTR 53-05	3:00- 3:50pm	M W F	SS 210
NUTR 53H- 02	10:00- 10:50am	M W F	FFS 212B
NUTR 153- 02	11:00- 11:50am	M W F	FFS 213
NUTR 162T- 02	1:00- 1:50pm	M W F	FFS 213

Education: Didactic Programs in Dietetics (DP), University of Alabama, Tuscaloosa; Ph.D., Life Sciences and Health, Lorraine University, Nancy/France; M.S., Nutrition, Tehran University of Medical Sciences, Tehran/Iran; B.S., Nutrition, Tabriz University of Medical Sciences, Tabriz/Iran.

Courses: Nutrition & Health, Nutrition Across the Life Cycle, Advanced Nutrition, Nutrition, and the Athlete, Graduate Seminar, Adv Nutr-Micro & Flu Metabolism. 

Current Research Areas: Acute malnutrition, nonalcoholic fatty liver disease (NAFLD) 

Affiliations: The Academy of Nutrition and Dietetics, the California Academy of Nutrition and Dietetics and California Academy of Nutrition and Dietetics- Central Valley district.

Statement: Dr. Shabnam Pooya joined the Fresno State faculty in the fall of 2016 after receiving her Ph.D. degree focusing on the effects of methyl donor deficiency (vitamin B12 and Folate) during pregnancy and lactation on myocardial and hepatic tissue metabolism in rats. As a post-doctoral research fellow at the Medical College of Wisconsin (Milwaukee), she studied vasculogenesis and brain development biology, neuro-stem cell signaling and metabolism in the department of Developmental Vascular Biology Program. She also conducted post-doctoral fellow research at the Cincinnati Children's Hospital Division of Oncology in brain developmental biology, neuro-stem cell and glial cells signaling and metabolism.

 

 

 

 

 

 

 

 

 

 

 

Office: Family Food Sciences 204

Phone: 559-278-2558
Email

Spring 2020 Courses: 

Class	Time	Days	Location
CULG 151- 02	12:00- 12:50pm	M W	FFS 105
CULG 152- 02	12:00- 12:50pm	T Th	FFS 105
FSC 115- 02	8:00- 8:50am	T Th	FFS 212A

Education: Ph.D, and Distinguished Doctoral Fellow, University of Arkansas, Fayetteville. B.A.

Courses: Culinary Science I, Principles of the Bakeshop, Food Analysis, Product Development, Supervised Work Studies, Independent Research

Research Area: Product Development, Lipid Chemistry

Statement: Sara Griffin joined Fresno State’s Food Science & Nutrition faculty in Fall 2016 after completing a Food Science doctoral Degree as a distinguished Doctoral fellow. She is an Analytical Lipid Chemist, An Egg Expert, a budding Culinary Scientist, and a motivator of good food choices. She is the current Culinology® program coordinator. Dr. Griffin has been a long-time liaison, product developer, and food processor for her local farmers and entrepreneurs. 

She is an advocate for the importance of culinary education and food security. She promotes undergraduate student exposure to approaching experimental designs with great integrity, and to projects that lead to successful product development and Culinology ® advancement. She hopes that her students will graduate and grow to contribute something meaningful and good to their community. And make good choices. And drink enough water. And eat their dark leafy greens.

Email: relizondo@csufresno.edu
Phone: 559-278-5071
Office: FFS 104

Spring 2020 Courses: Not teaching

Email: alentell@csufresno.edu
Office: IT258

Spring 2020 Courses: Not teaching

Email: angelp@csufresno.edu
Office: by appointment only

Spring 2020 Courses: 

Class	Time	Days	Location
NUTR 147- 02	5:00- 7:50pm	Th	FFS 213

Email: jporter@csufresno.edu
Phone: 559-278-2164
Office: FFS 304

Spring 2020 Courses: 

Class	Time	Days	Location
FN 250- 02	4:00- 6:50pm	M	PHS 114
NUTR 53- 06	5:00- 7:50pm	T	EE 191

Email: sshahroki@csufresno.edu
Office: IT258

Spring 2020 Courses: Not teaching 

Administrative Assistant

Email: lwalters@csufresno.edu
Phone: 559-278-1601
Office: FFS 111

Administrative Support Assistant

Email: juan-herrera@mail.fresnostate.edu
Phone: 559-278-5138
Office: FFS 111

Instructional Technician II

Email: harriett@csufresno.edu
Phone: 559-278-4605
Office: FFS 107

Student Assistant 

Email: cfs-fsnsa@mail.fresnostate.edu
Phone: 559-278-2283
Office: FFS 111

 

 

 

 

 

 

 

 

 

 

 

Office: FFS 102

Phone: 559-278-4692

Email: dennisf@fresnostate.edu

Education: Ph.D - Kansas State University; M.S.- California Polytechnic University, San Luis Obispo; B.S. - California Polytechnic University, San Luis Obispo

Courses: Food & Culinary Science I & II; Techniques for Healthful Cooking; Introduction to Food Systems Management; Quantity Food Production; Cost Analysis in Food Systems Management; Introduction to Food Science & Technology; Sensory Evaluation; Quality Assurance in the Food & Dairy Industry; Introduction to Food & Dairy Processing; Fruit and Vegetable Processing & Waste Management; Food Product Development; Food Laws & Regulations

Research Areas: Food Product Development; Sensory Evaluation; Food Processing

Affiliations: Institute of Food Technologists (IFT), Research Chefs Association (RCA)

Statement: Good food does not just happen, it's created.