Bio

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:

• 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

Selected Publications

Peer-Reviewed Manuscripts

1. Dutta M, Yamamoto Y, D’Amico D, Stubbs T, Chapman B, Stevenson CD. 2021. Development and evaluation of an online food safety course for Artisan Cheesemakers in the United States. In Press.
2. Stevenson CD, Porter K, Stevenson KT. 2018. Effects of a game-based e-learning module on undergraduate food science students’ planned behaviors concerning good manufacturing practices. Journal of Food Science Education 18: 111-117.
3. Joyner HM and Stevenson CD. 2017. If you don’t know, ask! Using expert knowledge to determine what content is needed in an undergraduate food quality management and control course. Journal of Food Science Education 16(1): 19-27.
4. Alberts CM and Stevenson CD. 2017. Development of a reality-based multimedia case study teaching method and its effect on students’ planned food safety behaviors. Journal of Food Science Education 16(1): 10-18.
5. Stevenson CD. 2016. Toward Determining Best Practices for Recruiting Future Leaders in Food Science and Technology. Journal of Food Science Education 15(1): 9-13.
6. Harris GK, Stevenson CD, Joyner H. 2015. Taking an Attention-Grabbing “Headlines First!” Approach to Engage Students in a Lecture Setting. Journal of Food Science Education 14(4): 136-141.
7. Stevenson CD. 2015. Occupational analysis of the present and future food safety workforces. Food Protection Trends. March/April.
8. Stevenson CD, Alberts CM, and Johnston LM. 2014. Perceptions of food safety careers among high school and community college students in rural North Carolina. NACTA Journal 58(3): 208-213.
9. Johnston L, Wiedmann M, Orta-Ramirez A, Nightingale K, Moore C, Stevenson C and Jaykus L. 2014. Identification of core competencies for an undergraduate food safety curriculum using a modified Delphi approach. Journal of Food Science Education 13(1): 12-21.
10. Stevenson CD and Harris GK. 2014. Instruments for characterizing teaching practices: a review. NACTA Journal 58(2): 102-108.

Stories about Clint Stevenson, Ph.D.

• NC State Takes Training on a Virtual Tour
• Food Safety In Virtual Reality
• Team Up for Food Safety
• Howling Cow TV: A Case Study for Online Learning
• Student Project Boosts Sustainability at Howling Cow Creamery
• Alumni Feature: Clint Stevenson