The Jordan College of Agricultural Sciences and Technology
Food Science and Nutrition units and laboratories
Dairy Products Processing Unit
The Fresno State Dairy Processing Unit specializes in producing Fresno State ice cream, milk, cheese, butter and spreads,
as well as a few other non-dairy products such as raspberry ice tea. Annually the
unit produces more than 15,000 gallons of ice cream, 600 gallons of sherbet, 12,000
gallons of fluid milk and nearly 800 pounds of cheese – all for sale at the university’s
Gibson Farm Market.
The processing lab employs a dozen students year-round and also serves as a training facility for dozens more in various food science and nutrition classes. Food Science professors and students use the facility for research in developing and testing new food products. Fresno State's Dairy Processing unit offers many opportunities for Fresno State students – from scholarships to employment opportunities.
Food Laboratory
Fresno State’s Food Laboratory, located in the Family and Food Science Building, offers
opportunities for students to develop and enhance their food preparation and cooking
skills. Students obtaining a Bachelor of Science in Food and Nutritional Sciences
are exposed to a creative, research-oriented option that includes product development,
culinary sciences, food chemistry, food microbiology, sensory science, food processing
and food service management. As students learn cooking and science, they gain hands-on
experience in culinary arts and research. In the lab they have the opportunity to
work with state-of-the-art equipment such as induction cookers, ice cream machines,
dehydrators, steamers and mixers. These hands-on experiences prepare students for
a variety of careers in the food service industry.
Microbiology/Chemistry Laboratory
The Microbiology/Chemistry Laboratory is dedicated to testing for pathogenic micro-organisms
and chemicals that can cause contamination to food products. Testing for micro-organisms
such as Salmonella spp., Stapylococcus aureus and other potentially harmful chemicals is conducted here without possibility of
cross-contamination to other foodstuffs or laboratories. Renovations have enabled
the lab to acquire testing equipment such as a gas chromatograph and a high performance
liquid chromatograph. Under faculty guidance, both undergraduate and graduate-level
food science students use the lab for special research projects that will eventually
benefit the food industry. The lab is located in the Family and Food Science Building.
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