Clinton Stevenson

Bio

Bio

Clint Stevenson is an associate 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. at the University of Idaho, M.S. at Purdue University and Ph.D. at NC State University. Prior to his current position, Clint worked in quality control and quality assurance through internships and jobs with Nestle, Kraft, General Mills, Heinz, and 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:

• FS 250 Basics of Food Safety & Quality
• FS 350 Intro to HACCP
• FS 416 Quality Control in Food & Bioprocessing

Go to foodsafety.ncsu.edu to learn more.

Extension and Outreach Activities

• Intro to Microbial Food Safety Hazards
• Good Manufacturing Practices
• Intro to HACCP
• Environmental Monitoring for Food Safety
• And, more. Go to foodsafety.ncsu.edu to learn more.

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.

• NC State Takes Training on a Virtual Tour
• Food Safety In Virtual Reality
• Team Up for Food Safety
• Student Project Boosts Sustainability at Howling Cow Creamery

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.