Rate My Professor Erin Dormedy

Erin Dormedy serves as Full Professor and Chair of the Department of Food Science and Nutrition within the Jordan College of Agricultural Sciences and Technology at California State University, Fresno. She earned a B.S. from California Polytechnic State University, San Luis Obispo, followed by an M.S. and Ph.D. in Food Science and Technology from the University of Nebraska-Lincoln. With a career spanning over 25 years at Fresno State, Dormedy achieved tenure in 2005 and has held progressive leadership roles, including Director of the Food Science Program and Coordinator of the Food Technology option. She previously served as Graduate Program Coordinator for Food Science and Nutrition. Her instructional portfolio encompasses key courses such as Introduction to Food Science (FSC 1), Food and Dairy Microbiology (FSC 125), Senior Seminar (FSC 199), Food Safety for Foodservice Professionals (FSM 60), Supervised Work Experience (FSC 193I), Food and Dairy Chemistry (FSC 112), and Dairy Processing (FSC 142), providing students with practical training in the Central Valley's prominent food processing region.

Dormedy's research emphasizes food safety, microbiology, and processing techniques, including dairy processing. She led a one-year study funded by the Center for Produce Safety in 2016 to evaluate and improve sanitizing treatments for sizer carriers in stone fruit packinghouses. Additional contributions include partnerships for Salmonella reduction programs with Texas Tech's International Center for Food Industry Excellence and oversight of graduate theses on topics such as the microbiological quality of retail raw almonds and the establishment of Salmonella and Escherichia coli in wounds. Key publications feature the HACCP Model for Frankfurters co-developed during her doctoral studies and 'Presence of Salmonella and Escherichia coli O157 on the surface of apples' (2018). Dormedy chairs student research projects, including high-protein ice cream development, and supports initiatives through the Fresno State Creamery and Institute for Food and Agriculture. She is a member of the Institute of Food Technologists Higher Education Review Board and participates in international programs, such as food culture courses in Italy and sustainability outreach.