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. Now, 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.
B.S. in Food Science, University of Idaho
M.S. in Food Science, Purdue University
Ph.D. in Food Science, North Carolina State University
Lead Instructor, Food Safety Preventive Controls Alliance
Lead Instructor, International HACCP Alliance
Certified HACCP Auditor
NC State University Certificate of Accomplishment in Teaching
Coordinating and teaching a distance education Food Safety Manager Certificate program, which includes the following courses:
Go to foodsafety.ncsu.edu to learn more.
Extension & Outreach Activities
Developing and delivering online training programs for food quality assurance professionals, including the following:
Go to foodsafety.ncsu.edu to learn more.
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
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.
Stories about Dr. Clint Stevenson
Peer reviewed manuscripts:
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.
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.
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.
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.
Stevenson CD. 2015. Occupational analysis of the present and future food safety workforces. Food Protection Trends. March/April.
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.
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.
Stevenson CD and Harris GK. 2014. Instruments for characterizing teaching practices: a review. NACTA Journal 58(2): 102-108.
Peer reviewed lessons:
Cheng C and C Stevenson. 2014. Packin’ Pickles: Generous Employees. National Center for Case Study Teaching in Science. Available at http://sciencecases.lib.buffalo.edu/cs/collection/detail.asp?case_id=757&id=757
Stevenson C and Agles M. 2013. Food safety preventative controls in Costa Rica. USDA Challenge Grant Program: Teaching Locally Engaging Globally. Collaboration coordinated by Jackie Bruce in the Department of Agricultural and Extension Education at NC State University. Available at http://globaleducationlab.org/Articulate/food_safety2/player.html
Stevenson C and Agles M. 2013. International careers in improving food security through food science. USDA Challenge Grant Program: Teaching Locally Engaging Globally. Collaboration coordinated by Jackie Bruce in the Department of Agricultural and Extension Education at NC State University. Available at http://globaleducationlab.org/Articulate/careers_food_science3/player.html