{"id":87,"date":"2019-04-09T20:38:07","date_gmt":"2019-04-09T20:38:07","guid":{"rendered":"https:\/\/units.cals.ncsu.edu\/foodsafety-new\/?post_type=person&p=87"},"modified":"2026-02-06T19:24:44","modified_gmt":"2026-02-06T19:24:44","slug":"cdsteve3","status":"publish","type":"person","link":"https:\/\/units.cals.ncsu.edu\/foodsafety\/people\/cdsteve3\/","title":{"rendered":"Clint Stevenson"},"content":{"rendered":"

Clint Stevenson is a Professor in the Department of Food, Bioprocessing and Nutrition Sciences.\u00a0 His aspirations for food science originate from his upbringing on a small livestock farm in Idaho. \u00a0He 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.<\/p>\n

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<\/div><\/div><\/div><\/a><\/div>About Clint Stevenson<\/strong><\/p>\n

Academic Degrees<\/h3>\n

B.S. in Food Science, University of Idaho
\nM.S. in Food Science, Purdue University
\nPh.D. in Food Science, North Carolina State University<\/p>\n

Other Qualifications<\/h3>\n