Department of Nutrition, Food Science and Packaging
College of Applied Sciences and Arts
2003-2008 Program Planning Cycle
Program Planning Committee Report to the Provost
May 21, 2010
The Program Planning Committee commends the Department of Nutrition, Food Science, and Packaging
(NUFS & PKG) as it has come to be very well known and respected for its valuable function in the
College of Applied Sciences and Arts and the University.
The Department of Nutrition, Food Science and Packaging (NUFS & PKG) was the first department of
this type in the CSU system and offers curricula and professional development for students pursuing
careers as nutritionists, dietitians, food scientists, foodservice managers, and packaging professionals.
During this program planning cycle the department added one concentration and one emphasis in the
Bachelor’s degree program. In fall 2006 the Packaging Program moved into the Nutrition and Food
Science Department, which offers both a BS in Nutrition Science with a concentration in Packaging and a
MS in Nutrition Science with a graduate objective in Packaging. The BS degree program offers the
Environmental Food and Health Specialist emphasis, which prepares students to work in the area of food
safety.
The Department has laid a good foundation for its assessment activities. The faculty developed studentlearning outcomes and assessment plans and collected data for most of the programs.
Members of the committee congratulate the department on doing an excellent job of student learning
assessment, including making changes to improve learning, and following-up to measure the effects.
The final step in the program planning process is a meeting with Provost Selter (or his designee), Vice
Provost for Academic Administration & Personnel Whitcomb, AVP of Undergraduate Studies Jaehne,
AVP of Graduate Studies and Research Stacks, Dean Bullock, and Department Chair McProud. The
department should contact the Office of Undergraduate Studies to schedule the final meeting. The
following topics for discussion are summarized from the reports:

Development of a program to obtain external resources

Strategies to pursue interdisciplinary approaches to solving curricular issues by collaborating with
other departments across the University and developing partnerships with regional corporations

Student advising

Future tenure track faculty recruitment when hiring becomes possible in the context of student
demands across degrees
If the Department would like to propose other issues for the meeting, please discuss the appropriateness
of the topics with your Dean.
The Program Planning Committee recommends acceptance of the program plan. The program plan
provided a good examination of the issues for subsequent reviewers. The next program plan for all
programs in the NUFS & PKG Department is due to Dean Bullock in spring 2013 following the
completion of your accreditation review.
Page 1 of 7
Program Planning Committee:
CC:
Mary Calegari, Chair
Xiaolu Hu
Pam Stacks
Carolus Boekema
Dennis Jaehne
Gary Stebbins
Debra Caires
Quynh Lu
Sutee Sujitparapitaya
Elaine Collins
Susan McNiesh
Shailaja Venkatsubramanyan
Robert Cooper
Lisa Oliver
Ashwini Wagle
M. E. Fayad
Annabel Prins
Chunlei Wang
Beverly Grindstaff
Jackie Snell
Charles Whitcomb
Lucy McProud, Chair, Department of Nutrition, Food Science and Packaging
Charles Bullock, Dean, College of Applied Arts and Sciences
Barbara Conry, Associate Dean, College of Applied Arts and Sciences
Malu Roldan, Chair, Curriculum and Research
Dennis Jaehne, AVP Undergraduate Studies
Pam Stacks, AVP Graduate Studies and Research
Page 2 of 7
Appendix
Summary of Self Report dated August 15th, 2008
Overview
The Nutrition, Food Science and Packaging Department (NUFS & PKG) has been designed to meet the
needs of students pursuing careers as nutritionists, dietitians, food scientists, food service managers, and
packaging professionals. As such, the department offers degree programs in Nutritional Science (BS)
with concentrations in Dietetics, Food Science and Technology, and Packaging. A Master of Science
(MS) in Nutritional Science is also offered.
In the fall of 2007, the department had 248 students enrolled in the undergraduate program with 57 Lower
Division and 177 Upper Division students. Full time equivalent undergraduate student numbers doubled
between 2003 and 2007 (from 90-210). Likewise, in the fall of 2007, there were 100 graduate students
enrolled, 51% of them full time). Full time equivalent students in the graduate program increased from
63 to 74 during the same time period. Bachelor degree awards vary from 13to19 while Master’s awards
ranged from 11to 25.
The NUFS & PKG faculty (Spring 2007) total 29, with six tenured, two tenure-track, one full time
temporary, and 20 part-time lecturers. In the spring of 2008, the number of tenure track faculty dropped
to three while the total number went up by one.
It should be noted that approximately 90 students are advised by 6 faculty forcing faculty to advise during
the summer.
Strategic Plan
The Nutrition, Food Science and Packaging Department (NUFS & PKG) is in the process of
incorporating the University’s Vision 2010 and Goals 2010 in the strategic plan process. These goals are
as follows:

Enhancing academic quality through the use of smart classrooms, utilizing donations, and close
monitoring of student learning outcomes

Strengthening and improving community alliances and visibility, along with community
partnerships by providing an important necessary workforce of graduates

Improving and enriching the student experience through community based events and student
organizations such as the Nutrition Education Action Team

Improving the campus work environment and infrastructure
Action Undertaken on Previous Recommendations
The department continues to engage in a proactive process to address the recommendations of the
previous PPC cycle. Included in this process is:

Open house events and targeted outreach activities with local schools and districts

Ongoing communication and updates through the department website

Use of innovative instructional methods utilizing technology and ePortfolios
Page 3 of 7

Curriculum expansion (especially in the areas of Environmental Food and Health and Sports
Nutrition)

Development of an Advisory Board
Due to budgetary constraints some of the previous recommendations have not been acted upon due to
space and equipment challenges.
Current Recommendations
Although some of the recommendations from the previous planning process are ongoing, the following
recommendations are a result of the most recent self-study:

Ongoing approval and accreditation by WASC, American Dietetic Association (ADA), and the
Institute of Food Technologists (IFT)

Continued curricula development for general education students

Investigating a Certificate Program in Dietetics

Planning on staff replacement such as is known for the DPD/DI position

Attention to student recommendations for recruitment and retention, advising, research
enhancement, and graduate student selection

Follow faculty recommendations regarding faculty replacements, part versus full-time ratios, and
improved collaboration and advising

Attention to resource recommendations (both physical and human)
Summary of External Reviewer’s Report 2009
Doris Derelian, PhD, JD, RD, FADA of California Polytechnic State University, San Luis Obispo
visited on February 2008. She commended the faculty, staff, and administration of the department for
outstanding dedication to the principles and goals expressed by the department’s Mission Statement. She
went on to say that the faculty and administration have addressed numerous challenges and provided for
improvements resulting from the previous program review in 2003. Regarding accomplishments, she
cites curriculum changes and structural changes with regard to Hospitality Management and Packaging.
Modifications in pedagogy including improved assessment measures that include student performance,
student satisfaction, and graduate achievement beyond SJSU were also cited as accomplishments. Her
report primarily followed the sections and recommendations contained in the self-study.
Curriculum and Achievement of Student Learning Outcomes
As a result of on-site interviews with students, student leaders, faculty, administration and staff, the
external reviewer commented on the goals and plans as follows:

Maintaining accreditation is a must for all programs

There is great benefit to the department and students in the offering of General Education courses.
This serves as a recruiting measure by introducing students to current issues associated with
packaging, and career paths

The external reviewer suggests holding back somewhat on the development of a graduate degree
in packaging. She states that limited undergraduate enrollment and resource limitations as the
reason. In addition, a Certificate Program in Dietetics must be further explored as the 5-year plan
goes forward.
Page 4 of 7

A 4-year graduation rate needs addressing as scheduling can limit student freedom to choose
coursework. In addition, there are the ever increasing budgetary constraints. The four year
graduation goal is possible for some students; however, placing some descriptors on the goal is
needed.

The reviewer recommended increasing food science internships and related experiences. This
should be explored in spite of limited faculty resources.

It will be important to undertake a revision of the Master’s handbook, perhaps by using student’s
themselves to prepare such a document. Current students expressed concern that information was
passed on by students informally. A handbook/website with ongoing updates would help address
misconceptions and misinformation. It was noted that students would appreciate a systematic and
comprehensive approach to guidance to address expectations.

Pre-requisite enforcement needs consistency so that all students are processed similarly. Issues
such as extenuating circumstances need to be discussed by all faculty to address student
dissatisfaction, yet maintain appropriate preparation for success in a given course.
To summarize the curriculum, the reviewer indicated that the curriculum continues to inform students.
Graduates have been placed in successful positions and/or internships following their SJSU experiences.
Students spoke highly of the curricular content.
The Students
Information and perspectives from the students reported by the external reviewer as follows:

Student recruitment and retention are always important goals. Some of the methods can be
enhanced, especially in areas where there is little common knowledge of the discipline.
Exposure and events on and off campus can add increased interest to the program.

Student advising was noted by the reviewer as the single most often mentioned of student
concerns (past and present). Dissatisfaction with advising was a recurring theme at all levels.
Students complain of informal student miscommunication as a result of the lack of formal
systems. Reviewer suggestions based on student input include implementing more than one
orientation, including follow up, creating a student learning center, posting clear calendars, and
advising events such as “round table” discussions.

The improvement of student learning outcomes is an important goal although students indicated
that they have been exceptionally well-prepared for the workforce.
In summary, students were very positive in reviewing the program. What did come through on several
levels was the strong need to enhance advising. The external reviewer was most adamant that good,
consistent and available advising needs to be in place before the 2013 plan is made.
Faculty
The external reviewer was extremely complimentary of the faculty. Having said this, she goes on to state
several important goals in this area:

New faculty recruitment is crucial in spite of the budget, hiring freezes, and the lack of qualified
PhDs. The faculty felt that although the Retention/Promotion/Tenure process is daunting now, it
looks to be even more so in the immediate future when research output will be increasingly
expected. This, of course, is a major factor in the recruitment and retention of new professors.
Finally, it was pointed out that work isolation and structural barriers are hard to overcome.
Page 5 of 7

Simply put, the ratio of part-time to full-time faculty needs to be reversed.

Her overall impression was that the Department is strong, the faculty is enthusiastic and hardworking, effective and collegial, and students were satisfied with their programs and the
Department.
In summary, the reviewer reports that the faculty is overworked, over-assigned, and burdened with
unrealistic expectations of research and teaching performance. In addition, advising, community
interaction, professional participation, and an ever-increasing list of other demands were mentioned more
than once. To say that the students are most satisfied with the faculty would be an understatement.
Revere was the operative term.
Resources
For the following goals, the need for additional funding flies in the face of the current and near-future
budget reality as the current budget crisis in California is not likely to be relieved for at least the next two
years:

Students, particularly working graduates, felt that effective independent fund-raising could
alleviate some of the small and medium cost needs.

While it is certainly a challenge to increase staff, the reviewer reported that the demands on the
staff in the department are higher than at other CSUs she has seen. She goes on to say that
technical and IT support is very limited. She recommends at a minimum, the addition of a halftime clerical support person and an expanded role for the technician should be as soon as funds
become available. Behind-the-scenes maintenance and assistance is very important.

Facilities are aging and need remodeling and equipment upgrades. As indicated, faculty members
are particularly disadvantaged as students need exposure and experience in using up-to-date
equipment and facilities. She recommends increasing internships and work experiences. The
packaging lab was commended for access to materials and support for hands-on learning.
Overall Findings
Dr. Derelian was extremely complimentary of the human resource component as a “…very competent,
able and dedicated group of faculty and staff members with sense of compelling desire to perform to their
best levels on behalf of students, undergraduate and graduate…” . In addition she goes on to note:

That the five-year plan is ambitious and using resources now may not be realistic. Resources
might better be focused on existing program offerings such that students can approximate a 4year graduation.

Advising concerns need to be addressed.

Any goals that suggest improvement in assessment of student learning must be accompanied by
thorough examination of all assessment tools.

External pressures to improve assessment will drive this process in the coming decade.

Resource and fund-raising efforts will need to be to include utilizing the Circle of Friends model,
and graduate support.
Finally, it was stated that the viability of the department will depend on meeting marketplace demands for
educated nutrition, food science and packaging workers now and for the future. She finished by highly
commending all within the department.
Page 6 of 7
Summary of the College Review Committee December 17, 2009
Signed by Dean Bullock
Representatives of the College Curriculum Sub-Committee reviewed the self study, the external reviewers
report, and recommendations from the previous Self Study Report (2006). The sub-committee was highly
complementary of the faculty and chair for their comprehensive program plan.
Program strengths included summer student supervision, faculty recognition beyond the University
including a most impressive publishing record, and the ability to secure external funding. The committee
went on to acknowledge the department for community visibility and grant success along with general
education support. Finally the successful recognition and accreditation of the Dietetics program along
with a strong career and course planning component are listed.
Summary of Recommendations

Continue to seek and develop additional funding from external resources

Improve the graduation rate into match the college and university rates

As conditions improve, work to improve the disparity between the number of full-time and parttime faculty

Address the office staffing and laboratory challenges

Identify and evaluate meaningful student learning objectives
In summary, the college sub-committee concludes that the department programs are of high quality and
faculty accomplishments have been recognized. Faculty dedication to the students through instruction,
innovative advising, and mentoring is well known. The department maintains a strong presence in the
greater community.
Page 7 of 7