The Food Science Society (FSS), formerly named Society of Food Scientists, was established in 2003. FSS is a student organization to promote and inform students in all food science-related areas of available resources. FSS is a student chapter at the Institute of Food Technologist Student Association (IFTSA), which give students professional development through networking opportunities, training, competitions, scholarship, and awards.
During the course of the year, FSS holds various events such as fund raisers, quarterly dinners and banquets. FSS also invites guest speakers from industry in order to share experiences in their particular field with the club. We greatly encourage students to also get involved with SCIFT (Southern California Institute of Food Technologists) because it is a great opportunity to network with Industry people to get a deeper understanding of what food science is all about!
Food Science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing.
Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.
A Food Scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, Food Scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods. (IFT, 2006)
Food Science and Technology at Cal Poly Pomona consist of four tracks that suit the various interest of the student. The tracks includes: Business, Culinology, Pre-Professional, and, Science and Technology. More Over, Cal Poly Pomona is one of the few schools in the nation that have an accredited program for Culinology. For more information, please visit our Degree Requirements page.
Research Chef Association/ Culinology:
|Vice President:||Giselle Hernandez|
|Ag Council Rep:||Christina Carlos, Jenny Hoang|
|Kitchen Manager:||David Villanueva, Neana Hudson|
|Event Coordinator:||Shannon Rosete|
|Peer Mentor:||Christian Lubuguin|
|Advisor:||Dr. Olive Li|
|Advisor:||Dr. Harmit Singh|
|Meeting date/time/location:||Every other Thursday, U-Hour (12:00pm - 1:00pm) Building 7, Room 237|
|Club majors:||Food Science & Technology|
|Number of members:||50|
|Club Events & Activities:||College Bowl, dinner, banquets, speakers, fund raisers|
|Annual Trips/Travel:||IFT Convention|
|Community Service Projects:||Visit schools and talk about food science as a major|
|General Information:||Open to food science majors and minors to learn about food technology|
|History of Club:||Established in 2003 as part of IFTSA (Institute of Food Technologists Student Association)|
|Club Goals:||A meeting place for food science students and to expand knowledge|
|Mission:||To promote and inform students in all food science-related areas of available resources.|