May 12, 2008

A world of food experience is helping professor Klaus Tenbergen lay the foundation for a Fresno State program in Culinology,® which blends culinary arts and food science.

The College of Agricultural Sciences and Technology at California State University, Fresno this fall joined a growing number of universities and colleges around the country offering Culinology degrees.

Culinology chefs and food scientists work in research and development, food manufacturing, chain restaurants, hotels, ingredient supply houses, consulting and academia.

“This is another example o f Fresno State being directly engaged with the central San Joaquin Valley in promoting our most important industry: production – and, now, preparation – of food,” said Dr. Sandra Witte, chair of the Department of Food Science and Nutrition at Fresno State.

“While developing new foods through the blending of science and culinary arts, our students will have the opportunity to further enhance and build upon the reputation of the Valley and Fresno State in agriculture, throughout our region, the nation and the world” Witte said.

Tenbergen said, “Culinologists determine the taste and trends of millions; therefore, food production and preservation research, quality, taste, texture and visual appearance are becoming increasingly important.

“Our students will be shaping the future of food research and development and are striving to define the future of food.”

Since he began his career as an apprentice baker in Germany nearly 30 years ago, Tenbergen has become a certified master baker in Germany, South Africa and the United States. He operated a fine-dining restaurant in Peoria, Ill., and owned a bakery/coffee shop in Pretoria, South Africa.

He also is certified through the American Culinary Federation, was a department chair at Kendall College’s School of Culinary Arts in Chicago and has published numerous articles about food trends and developments.

“Professor Tenbergen brings two valuable things to our college: over 30 years of industry and higher-education experience,” said Dr. William Fasse, associate dean for the College of Agricultural Sciences and Technology.

“Our students are being given the rare opportunity to practice and study culinary research at a premier engaged university, which exemplifies our commitment to provide diverse majors within our college that will ultimately serve the growing needs of the Central Valley.”

For more information about Culinology at Fresno State, contact coordinator Dr. Dennis Ferris at 559.278.4692.

(Copy by University Communications student-intern Megan Jacobsen.)