NC State Department of Food Science
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Departmental Faculty
Fletcher Arritt Fletcher Arritt, III

Associate Professor, Food Science

129-D Schaub Hall


Ph.D., Food Science, Virginia Tech, VA 2004
M.S., Food Science, Virginia Tech, VA 2001
B.S., Biology, Minor: Chemistry, Option: Microbiology/Immunology, Virginia Tech, VA 1998

Current Extension/Research Interests:

I am the current director of the entrepreneurial initiative for food (Ei4F) program which was established in 1993 as the entrepreneurial program.  Myself and my professional staff assist businesses in understanding and complying with regulatory programs such as cGMP, standards of identity, nutritional labeling, acidified foods production and others.  We accomplish this through product testing, product classification, nutritional label an process authority letter development, label review, consultation and training.  Examples of workshops include the Better Process Control School, the Acidified Foods GMP School, Juice HACCP, Meat and Poultry HACCP and SSOP's.  I also work with local and federal governmental agencies in areas of food science, food safety and regulatory affairs.  I serve as an instructor for FDA inspector training in GMP’s, Acidified foods and LACF. Currently, I am working with the FDA and other multidisciplinary experts within and outside of the University in developing an Aseptic course.   Other duties within the program include the identification of food industries research needs so we can perform applied research in validation of manufacturing processes for food safety. Beyond my extension responsibilities, I teach 2-3 courses a year including Food Microbiology and Food Preservation and Food Industry Tour.

Link to EI4F program:

Department of Food, Bioprocessing and Nutrition Sciences
North Carolina State University
Raleigh, NC  27695
(919) 515-2951