Senior Spotlight: Daniel Olmos

Senior Daniel Olmos was an obvious choice by the food science and nutrition faculy as their nominee this spring for the Jordan College Undergraduate Medalist.

The President of the Food Science and Culinology Club graduated with a 3.94 GPA & also assisted in teaching cooking classes through the CalFresh Cooking Matters outreach program.

He has also been active in a host of research projects on campus and won the 'Distinguished Presentation" award at the campus High Impact Practice Student Symposium in December 2020.

Read more about this accomplished, yet humble student leader who's passion for culinology came from watching his grandmother cook delicious meals in this recent interview.

Q: Why did you choose to attend Fresno State?

Olmos: "I was born and raised in Fresno, and attended a recruitment meeting at Fresno City College that was held by the Fresno State food science and dietetic professors. It was there where I became acquainted with Dr. Sara Shinn Griffin, as she prepared a presentation introducing the culinology program taught at Fresno State. She completely blew my mind with all the fun and amazing stuff she was doing, and after that, I was hooked."

Q: What's been your favorite memories related to your Fresno State experience?

Olmos: "Here are two that always come to mind. The first is when I volunteered and assisted the California Restaurant Association for an event at the Copper River Country Club in Fresno. My fellow classmates and I were representing the Food Science & Culinology Club and were responsible for providing assistance to all the various companies and restaurants that attended. It was a great networking experience, and I had the pleasure of meeting really amazing people. The second experience was when the food science & culinology staff voted me to represent their program as a nominee for the Jordan College Medalist at graduation this spring." 

Q: Have you received any scholarships?

Olmos: "Due to my high academic performance at Fresno City College, I was encouraged to apply for the USDA-NIFA Multicultural Scholars Program (MSP) while attending Fresno State, and I was awarded academic support over a span of three semesters, including one semester in the summer."

Q: Which faculty members have been the most influential for you?

Olmos: "It’s really hard to pinpoint one faculty member over the other, and it is because each one has provided me with so much assistance and support throughout my two-and-a-half years at the university (from beginning to end). They are so great as educators, counselors and mentors, and I attribute so much of my success to their abilities for who they are as genuine, influential people." 

Q: How will the research that you've been involved in help industry or consumers?

Olmos: "One thing about being a part of this program is that, we as students, are consistently tasked with semester long research projects in multiple classes. Inherently, this means I have spent a lot of time building upon my research skills. Therefore, the focus in my research has been to create products that provide health benefits to consumers while keeping in mind its environmental impact. For the industry, my focus has been to familiarize how to assess market trends in order to develop a product that will be resourceful and profitable."

Q: How have those research projects help you choose your career path?

Olmos: "As an incoming transfer student, I was not sure of what I wanted to do for my career, but things started becoming more clear the more and more independent research classes I would take. I really developed a deep passion and interest in product development as it relates to sensory science, more specifically products that are produced using fermentation. Through these efforts, I have independently created five different products and one in a team that were tested using sensory and physico-chemical analysis. 

The five products were:

• Blackberry Probiotic Soda with lime and honey
• Green tea and blood orange Kombucha beverage
• Black tea and blood orange Kombucha beverage
• Goat Cheese (made using two types of cheesemaking processes)
• Victory Hot Sauce (available for purchase at Gibson Market)
• Honey Ale Beer (directed by Joanie Snow)

 

Q: What are your professional/academic plans after graduation?

Olmos: "I am currently looking over an internship in beverage production related to fermentation." 

Q: What's your long-term professional/occupational direction?

Olmos: "I have two long-term goals related to my professional career. The first is to lead a product development team and hold an executive position in the board of directors for a company. One important note is that I am going to choose a company that produces products that are healthful for consumers and the planet, meaning that the company is conscious of its environmental impact throughout their production process. The second is to work in a non-profit organization that is rooted in educating impoverished communities about the importance of healthy eating and providing financial help. I want to be someone who not only gives back to the community with resources, but inspires future generations to make the most out of their opportunities."

 

Q: Are there any obstacles that you have overcome that you'd like to share that have shaped who you are today?

Olmos: "Like many of us during the pandemic, it has been difficult acquiring the full scope of the knowledge that is taught in the courses that consists of lecture and lab activities. The Food Science & Culinology courses blend what we are learning in reading and writing material with hands-on activities and assignments. Due to the pandemic and health and safety protocols, the labs were moved to online learning, and this was a major obstacle that has impacted my ability to become a well-equipped college graduate who is ready to start working in the field. Albeit this was a difficult transition, I was able to focus on getting the most out of online learning and maintained a positive mindset in order to achieve the high expectations that I set for myself."