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Clint Stevenson

Associate Professor

Assistant Professor of Food Science

Schaub Food Science Building 116A


Clint Stevenson is an Assistant Professor in the Department of Food, Bioprocessing and Nutrition Sciences.  His aspirations for food science originate from his upbringing on a small livestock farm in Idaho.  He studied food science at the University of Idaho, Purdue University, and North Carolina State University and has worked internships at Nestle, Kraft, General Mills, and Heinz and full time as a shift production/quality supervisor at a Schreiber Foods cheese plant. Now Clint is making food quality assurance and food safety curriculum available to folks in industry through distance education. He directs a team that innovates and evaluates e-learning solutions for training the food industry on food safety and quality assurance.

About Clint Stevenson

Academic Degrees

B.S. in Food Science, University of Idaho
M.S. in Food Science, Purdue University
Ph.D. in Food Science, North Carolina State University

Other Qualifications

  • Lead Instructor, Food Safety Preventive Controls Alliance
  • Lead Instructor, International HACCP Alliance
  • Certified HACCP Auditor
  • NC State University Certificate of Accomplishment in Teaching

Stories about Dr. Stevenson

Service Activities

  • Chair-Elect, Institute of Food Technologists Education, Extension and Outreach Division
  • Member, Global Food Safety Partnership Monitoring & Evaluation Working Group
  • Member, National FFA Association Food Science Career Development Event Steering Committee
  • Faculty Advisor, Nu Chapter of the Alpha Gamma Rho chapter

Teaching Activities

  • Coordinating and teaching a distance education food safety program
  • Developing and evaluating innovative e-learning solutions

Extension & Outreach Activities

Developing and delivering online training for food quality assurance professionals.

Research Interests

Assessing the effectiveness of various teaching methods and instructional design, determining the education, training and workforce needs in food safety and quality assurance, and applied quality control research projects.