Speaker Information:
Ashim Datta has been a professor in the Department of Biological and Environmental Engineering at Cornell University for the past 37 years. His group has built a physics-based framework for understanding food processes. This universal framework is particularly useful in building computer models that let us understand the processes more comprehensively and do “what if” scenarios to optimize processes. He has developed and taught three courses: heat and mass transfer, simulation of biological and food processes, and food physics. Together with his colleagues, he has received two USDA Higher Education Challenge Grants, one with several Co-PIs and the other as sole PI (with Collaborators). He has also been heading a major internal grant at Cornell University on Active Learning.
Clint Stevenson is an associate professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. Prior to his current position, he worked in quality control and quality assurance through internships and jobs with Nestle, SYSCO Foodservice, Kraft, General Mills, Heinz, and Schreiber Foods. Now, Clint coordinates and teaches both for-credit and non-credit food safety and quality courses and programs. He also manages an instructional design lab that creates innovative learning objects and assesses their impacts on students’ knowledge, skills, interests in food science careers, and behavioral intentions. Clint's grants and contracts experiences include undergraduate education projects as well as the development of education, training, and extension programs for regulatory and private industry professionals for a variety of sponsors.
Dr. Frenanda Santos is a veterinarian and animal & poultry scientist who is passionate about food safety and education. She has conducted research on zoonotic diseases and disease prevention, especially foodborne diseases. Currently, at NC State, her focus is food safety and course development. She is responsible for the graduate food safety minor, teaching several courses in the food science program, and has also created “The Discover Series,” which contains a series of food science-related courses. Finally, she has approved two education-related grants, the first under the HEC-NIFA-USDA program, and the second under the 100,000 Strong for the Americas Innovation Fund, which is managed by the Partners of the Americas and the US Department of State.
Speaker Information:
Ashim Datta has been a professor in the Department of Biological and Environmental Engineering at Cornell University for the past 37 years. His group has built a physics-based framework for understanding food processes. This universal framework is particularly useful in building computer models that let us understand the processes more comprehensively and do “what if” scenarios to optimize processes. He has developed and taught three courses: heat and mass transfer, simulation of biological and food processes, and food physics. Together with his colleagues, he has received two USDA Higher Education Challenge Grants, one with several Co-PIs and the other as sole PI (with Collaborators). He has also been heading a major internal grant at Cornell University on Active Learning.
Clint Stevenson is an associate professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. Prior to his current position, he worked in quality control and quality assurance through internships and jobs with Nestle, SYSCO Foodservice, Kraft, General Mills, Heinz, and Schreiber Foods. Now, Clint coordinates and teaches both for-credit and non-credit food safety and quality courses and programs. He also manages an instructional design lab that creates innovative learning objects and assesses their impacts on students’ knowledge, skills, interests in food science careers, and behavioral intentions. Clint's grants and contracts experiences include undergraduate education projects as well as the development of education, training, and extension programs for regulatory and private industry professionals for a variety of sponsors.
Dr. Frenanda Santos is a veterinarian and animal & poultry scientist who is passionate about food safety and education. She has conducted research on zoonotic diseases and disease prevention, especially foodborne diseases. Currently, at NC State, her focus is food safety and course development. She is responsible for the graduate food safety minor, teaching several courses in the food science program, and has also created “The Discover Series,” which contains a series of food science-related courses. Finally, she has approved two education-related grants, the first under the HEC-NIFA-USDA program, and the second under the 100,000 Strong for the Americas Innovation Fund, which is managed by the Partners of the Americas and the US Department of State.
