Food Science Student Spotlight: Stephanie Santora

Jordan College senior Stephanie Santora is wrapping up her food science and nutrition undergraduate degree this fall with a wealth of great experience thanks to her hard work both in and outside the classroom. 

The Tracy (CA) native has not only served as president of the campus food science and culinology club, but also worked at the Fresno State creamery to provide a wide variety of products to the farm market.

Learn more about her and an equally-impressive internship at Concannon Vineyard that helped her land a job as a micro-technician locally at Food Safety Net Services.

 

Q: Why were you drawn to your food science department?

Santora: "I wanted to follow a career that would always be in high demand and I found a lot of comfort with food science since it offers a wide variety of career paths. I’m eager to finish and join the work force even though I am not sure yet what my first job will be."

 

Q: What were some of your favorite Fresno State classes and faculty?

Santora: "My favorite classes was fruit and vegetable processing. On top of lecture, we weekly labs where we would travel to processing plants around Fresno. I loved being able to see the different aspects and machinery throughout the industry.

Santora: "I'm fortunate to have two professors who have made me look forward to coming to class every day. Dr. (Erin) Dormedy and Dr. (Carmen) Licon care so much for their students and are truly passionate towards are department."

 

Q: Talk about your work experience on our campus farm.

Santora: "For the past three years, I have worked as a student assistant at the Fresno State Creamery. There, I have the responsibility for processing fresh ice cream, cheese, milk, and raspberry iced tea that are sold at the Gibson Farm Market."

 

Q: Have you been a part of any campus clubs or organizations?

Santora: "I have been an active member of the Delta Gamma sorority, and I had the opportunity to serve as VP Social Standards for a year and then as President the year after.  We hosted events every semester in order to raise money for the Valley Center of the Blind. I was lucky to have many opportunities to travel in state and out of state to conferences. I also had the opportunity to serve as the Food Science and Culinology Club President."

 

Q: Talk about any internships you may have had and what skills you gained.

Santora: "This past summer, I completed an internship at Concannon Vineyard as a winemaker. I focused on the flavor profile of an Canadian Whiskey wine by focusing on different oaks to add in the barrels. I gained a lot of great experiences, including learning how to focus in a busy environment, the importance of processing, and meeting the necessary HACCP safety standards."

 

Q: What were some of your most memorable experiences at Fresno State?

Santora: "Definitely all of the opportunities that the Food Science Department has given me. I have earned certifications, traveled to many processing plants, taken on a leadership role, and have been able to make many connections throughout the industry.

 

Q: Were there any challenges you had to overcome that have helped you make you stronger?

Santora: "During my first year of college, I really struggled as it was my first time ever on my own. I have a twin sister who went to Chico State and from being used to having every class with her and having the same friends, to living so far a part, it took a toll on me. I am very thankful for the friends I have made here as they have been my family and given me so much comfort throughout my time here."

 

Q: Are there people you would like to thank in your family that have been key influences for you on your journey to a college diploma?

Santora: "My mom has been my biggest cheerleader and my shoulder to cry on whenever I was overwhelmed. I’m thankful and lucky to have her as she always keeps me motivated, focused, and determined to do better."