We are a collaborative group of faculty, staff, and students with expertise in food safety, instructional design, and program evaluation.
Food Safety Education and Training Programs
We are a collaborative group of several programs that provide food safety education and training. We host online as well as in-person workshops at North Carolina State University and onsite at various locations across the state, for example; extension offices, factory training rooms, etc.
Read below to learn more about each program’s expertise and focus areas.
Acidified Foods Entrepreneur Initiative for Food (EI4F) – led by Nick Fragedakis
This program ensures individuals and firms transform agriculture commodities into safe, nutritious, and value-added food and beverage products. The mission of EI4F is to help small food business owners and prospective entrepreneurs make informed decisions leading to greater economic development and job creation.
Food Safety Implementation – led by Lynette Johnston, Ph.D.
This extension program aims to reduce microbial risks and improve microbial quality of value-added foods with a particular focus on implementation of FDA and third-party requirements. Through collaborations with industry, regulatory agencies, and academic partners, we develop and deliver educational material and on-the-job training to support prerequisite programs and food safety plans. Our lab is equipped to perform microbiological testing for verification of control measures. Check out our extension website for upcoming workshops and courses, or contact us if you have questions.
Team members: Lynette Johnston, Kate Nicholas, Jason Frye, Benjamin Blouin,
Food Safety Extension Lab email: email@example.com
Food, Bioprocessing and Nutrition Sciences,
Department Head – led by Professor, K.P. Sandeep
My primary research interest lies in the area of food engineering. Within food engineering, thermal/aseptic processing of particulate foods using conventional heat exchangers and microwaves is my major area of research. Some of my other areas of research include the development of biodegradable packaging material (with the use of extrusion and nanotechnology) and the scale-up of mixing and heating operations.
- Principles of Food and Bioprocess Engineering (FS 231) (undergraduate)
- Thermal Processing of Foods (FS 741) (graduate)
- Food Packaging (FS 522) (undergraduate and graduate)
Extension and Outreach Activities
I offer the following workshops and short courses for the food industry:
- HTST Equipment, Control and Tests: A Basic Workshop for Dairy Processors
- Thermal Process Design & Calculations
- Conventional and Advanced Thermal Processing Technologies
- Heat Exchangers and their Design
- Continuous Flow Microwave Processing
Meat Science – led by Dana Hanson, Department Extension Leader, Extension Specialist
Extension Meat Specialist at NC State University, Department of Food, Bioprocessing and Nutrition Sciences, Mr. Hanson teaches numerous classes at NC State including Muscle Foods, Pork Quality and Safety. He works with the diverse food industry in the state, focusing on new product innovation, quality and safety of all meat products
Online and Blended Learning – led by Clint Stevenson, Ph.D.
Our lab researches and implements instructional technologies and strategies in food science and food safety education and training applications. We apply virtual reality, 360-degree still images and videos, e-learning software, and interactive video technologies. Our research involves program evaluation of food safety training and implementation of best practices.
Our programs provide food safety education and training to the food industry, government, corporate stakeholders, and university students. Many of our training courses are designed specifically for professionals in need of workplace training in the food industry. Our University for-credit courses are for traditional students, industry professionals seeking career development opportunities, and individuals interested in transitioning into a career in the food industry.
Courses are offered in multiple formats including asynchronous, synchronous, and hybrid formats. Asynchronous courses are completed online only and on your own time at your own pace. You can enroll in these at any time. Synchronous courses are completed in “real-time,” meaning class sessions will be held in person or live on Zoom. Hybrid formats are a mix of the two – generally, there are required online portions that can be completed on your own time and “real-time” sessions where the instructor(s) and participants interact. Specific details about the course format will be listed on the course information page.
Our team is Clint Stevenson, Ph.D., Stephanie Cotter Ph.D., Jessica White Ph.D., Julie Yamamoto, Kokeita Miller, Nathaniel Powers, Kristine W., Teresa H., and Luke Shawn-Thomas.
Plants for Human Health Institute – led by Marvin Moncada, Ph.D.
Dr. Marvin Moncada’s research interest is focused on a plant-based total utilization engineering program designed to create value-added products, starting with the processing of raw materials and food by-products and continuing through the development of novel food products or food ingredients. Additionally, his program will be involved in research related to the processing, characterization, and bioactivity of industrial hemp.
Seafood Technology CMAST (Center for Marine Sciences and Technology) – led by Alexander Chouljenko, Ph.D.
I work with collaborators to conduct needs assessments and to develop and distribute science-based seafood safety programming. I offer workshops in Seafood Hazard Analysis and Critical Control Point (HACCP) and Sanitation Control Procedures (SCP). I also provide technical services to the seafood industry including process validation and verification, and seafood safety training.