Daniel Hidalgo Food Science and Nutrition Department Student Spotlight

Food Science and Technology major Daniel Hidalgo has been involved in hands-on experience at the Fresno State Creamery, having learned the art of making ice cream and skills in food industry operations. Volunteering at the Creamery through programs like the McGarry Program has exposed him to practical insights into dairy processing. 

Engaging in projects like assisting graduate students with their thesis research to collaborating on innovative projects like developing high-protein ice cream and exploring the use of whey protein serum for algae cultivation, research has expanded his understanding of the food industry. 

Participating in campus organizations such as the Food Science Club and the San Joaquin Institute of Food Technologists has allowed collaboration with like-minded peers and professionals in the field.

 

Q: Why did you choose to attend Fresno State, and how did you pick your major?

Attending Fresno State was a big step out of my comfort zone. Especially at the time of being a Senior in high school. I had family and friends attend UC Merced and CSU Stanislaus, but I wanted to follow my own path and explore what opportunities Fresno State had to offer. At first, I thought Food Science was a more in-depth version of Nutrition. It wasn’t until Dr. Dormedy’s FSC 1, that I was able to see what Food Science truly is. I soon found myself enjoying learning about all the different subjects that come together in Food Science.  

Q: When do you intend to graduate?

I will graduate with my undergraduate degree in the Spring of 2024. 

Q: What do you consider your hometown and where are you a native of (& include state/country if applicable)?

I am originally from Merced California. 

Q: Did you have any other family members graduate or attend Fresno State (and include their names, relationship to you, and degree areas)?

I am the first of my family to attend Fresno State. 

Q: Which classes & faculty members have had the biggest influence on you while at Fresno State and why?

It all started with Dr. Dormedy’s FSC 1 intro course. It was during this time that I was able to gain a better understanding of what Food Science was. Dr. Dormedy also served as an advisor since I originally didn’t know what courses to take or if I was in the right direction. In the following semester, I met with Dr. Carmen Licon who introduced me to dairy processing (FSC 142) and Sensory analysis (FSC 100). As a first-generation college student, I had no one to guide me in the right direction, both Dr. Dormedy and Dr. Licon have served as great mentors and advisors over the years. They have motivated me through the challenging semester. 

Q: Talk about any campus farm units you worked at when you started, types of responsibilities, and skills you have learned that you can apply to your career.

I have worked and volunteered at the Fresno State Creamery. I started to work there during the spring of 22 and left before the fall semester. I started to work there to learn how to make ice cream, along with cleaning in place (CIP) and cleaning out of place (COP) operations, and overall gained some experience in the food industry. I later did my volunteer hours there for the McGarry Program. This program allowed me to move forward in completing my degree in Food Science and also learn more about Dairy processing at the Fresno State Creamery. 

Q: Have you been involved with research on campus, and how will it benefit your career path?

I have been involved in a number of research projects on campus. I have had the privilege to help graduate students with their thesis research. Daniel Olmos was developing a wine-soaked manchego-style cheese. I was able to learn a great deal about cheese production, as well as proper sanitation rules. Currently, I am helping Joanie Snow, with hers. Joanie’s Thesis is based on adding aromas to cheese blocks and seeing how the body reacts to it neurologically with the help of biosensors. I also was a part of Dr. Carmen Licon’s research group that was tasked to produce and analyze the fat content of Holstein’s and Jersey's cow’s milk after eating feed that was rich in omega-3 fatty acids. I am still very active this final year as an undergraduate, I am currently working on developing a High in Protein Ice cream with Dr. Carmen Licon as my PI. This high protein Ice Cream has served as a huge learning experience. Not only in the amount needed to review literature but also in understanding the engineering aspect of creating this product. It also will be my Honors program project. I am also in a collaboration project, with Dr Carmen Licon of the Food Science Department and also Dr. Kalyani Maitra. This collaboration project will be based on the use of whey protein serum, a by-product of cheese making to use as an environment to grow algae. The goal is to see if the algae can use the nutrients presented in the whey serum as a means to replenish nutrients in the soil. Doing research as an undergraduate has allowed me to be more competitive when it comes to applications for jobs as well as for graduate programs. By being heavily involved in research, I can also view different parts of the food industry and others. This allows me to gain a wide variety of knowledge and skills. Through undergraduate research, I was also able to make good networking opportunities with potential employers. 

Q: Describe the research, and issues it’s addressing, the variables being compared, how it will benefit industry, growers, community, etc., faculty and outside partners that are involved, your role in the data gathering or analysis, and anything else that’s important to convey about it?

For the majority of the research that I have been involved in, the main goal is to create a new product. I tend to do research prior to the project to gain a better understanding of what is going on during the procedures. For instance, when developing a high-protein Ice cream, I looked into the literature review of protein powders being incorporated into the ice mix. Later, with the help of Dr. Licon, we were able to formulate a recipe to create this new product. This product can benefit the industry by creating a new twist on a popular frozen dessert. One which is lower in calories, and high in protein. Once the Institutional Review Board (IRB) is approved, a sensory analysis will be conducted to have a general idea of how consumers will like the new product. The participants will mainly focus on these attributes based on a 10-point scale. Overall liking, creaminess, texture, sweetness, hardness, and overall acceptability.

Q: What was your background in agriculture before you started at Fresno State (ie company/products, what generation family farm, types of commodities or livestock, size of operation (# acres), types of jobs you were involved with, and at what ages, etc.)?

My parents are both from Mexico, and both of them were raised in a strong agricultural environment. Often growing corn to make a living. For 20 years my father has been working at HillCrest Dairy in Planada California, about 10 miles outside of Merced. I would go to work with him and see what he did. There were times when he was plowing the soil with the tractor, other times he would be in the dairy unit prepping the Holsteins for milking. 

Q: What clubs/organizations at Fresno State have you been a part of (and also indicate if you were an officer) & have you also been involved in any noteworthy activities, events, or competitions?

I am involved in the Fresno State Food Science Club and also involved in the Fresno State Wrestling Club. I am also a member of the San Joaquin Institute of Food Technologists (SJIFT).

I have been a part of both the Food Science Club and Fresno State Wrestling Club since the fall of 2021. I was the Vice President of the Fresno State Wrestling Club from 2021 to 2023. 

Q: Have you received any scholarships related to campus, Jordan College, or Ag One? 

Yes, I received multiple awards related to campus and Jordan College. I am also a member of the Jordan College of Agricultural Science and Technology Honors Program (Cohort 9). A list will be provided below from most recent to previous.

Mary K. Scholarship, Lowell A Jordan and Jorda Scholarship, NET Student Research Fellowship, San Joaquin Institute of Food Technologist (SJIFT) Scholarship, McGarry Program.

Q: What’s your potential next career step (specific or general professional field or position)? And do you have any other general career directions or options to mention?

I plan on going into grad school, as to where exactly. It's either between Fresno State or Oregon State for the Food Science Masters Program. I really have a huge interest in chemistry and possibly looking to become a protein chemist or food chemist. It's a little hard for me to narrow down the career path for me. Especially when it feels like I have so many opportunities to grow. I eventually want to be the first in my family to receive a Ph.D. 

Q: Have you overcome any challenges to get where you are today that have shaped who you are?

When I first started college I was commuting from Merced, and working at Panda Express. It was also during this time that I was trying to determine if college was for me. Looking back, I used to be introverted and didn't like stepping out of my comfort zone. Part of me knew what I was doing was a huge step out of my comfort zone, and part of me didn't like that at the time. Then in the spring semester of 2020, the pandemic hit. It was interesting attending college through a screen but it wasn't the same. It was in the fall semester of 2020 when I met Dr. Dormedy. Dr. Dormedy essentially pointed out everything I had accomplished within the past year and motivated me to continue pushing forward, even if I am uncertain about a few things. Later, I met Dr. Carmen Licon, who served as a Mentor for me. Little by little I found myself becoming an extrovert and found it possible for me to step out of my comfort zone easier. In the end, I stuck to it and now I’m getting closer to being the first in my family to graduate from Fresno State with a degree in Food Science and Technology and a minor in Chemistry. 

Q: Are there any other interesting notes about yourself that you would like to include?

I currently work as a chemistry tutor at the Fresno State Learning Center.