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Think and Do The Extraordinary
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Clinton Stevenson

Associate Professor and Distance Education Coordinator


Schaub Food Science Building, Room 116D


Area(s) of Expertise

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.


Clint Stevenson is an assistant professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. He began his academic career as a freshman studying food science and eventually earned his B.S., M.S. and Ph.D. degrees in food science from three different institutions. Along the way, he gained real-world experience in the food industry through internships with Nestle, Kraft, General Mills, and Heinz, as well as a full-time job as a shift production/quality supervisor at Schreiber Foods.

Clint 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.

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

Teaching Activities

Coordinating and teaching a distance education Food Safety Manager Certificate program, which includes the following courses:

Go to to learn more.

Extension and Outreach Activities

Developing and delivering online training programs for food quality assurance professionals, such as the following:

Service Activities

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

Stories about Clint Stevenson, Ph.D.


Ph.D., Food Science, North Carolina State University (2012)
M.S., Food Science, Purdue University (2007)
B.S., Food Science, University of Idaho (2005)