{"id":163,"date":"2022-06-30T10:48:04","date_gmt":"2022-06-30T10:48:04","guid":{"rendered":"http:\/\/www.montclair.edu\/nutrition-and-food-studies\/?page_id=9"},"modified":"2025-11-19T20:01:11","modified_gmt":"2025-11-19T20:01:11","slug":"nutrition-and-food-studies","status":"publish","type":"page","link":"https:\/\/www.montclair.edu\/nutrition-and-food-studies\/","title":{"rendered":"Nutrition and Food Studies"},"content":{"rendered":"<p><strong>Have you thought about how <em>you<\/em> will help to make a better, healthier world?<\/strong><\/p>\n<p>Students within the Department of Nutrition and Food Studies will be exposed to a wide variety of career opportunities. Our course offerings traverse the entire foodscape: Nutrition and Dietetics, Food Science, and Sustainable Food Systems. Students learn where our food comes from, how it is produced and distributed, how our bodies process and digest food, clinical and community nutrition applications, food safety, innovative food product development, sustainability, health and so much more. In addition, our programs educate and prepare students as citizens and practitioners with a deep understanding of social justice and food equity issues, both local and global.<\/p>\n<p>Our academic programs, both graduate and undergraduate, emphasize applied experience, and, in addition to a solid foundation of classroom and lab study, offer students numerous opportunities for hands-on fieldwork and internships. Graduates are prepared for a variety of careers within the vast sphere of food. When considered in its totality food and its attendant industries (agriculture, manufacturing, distribution, research and development, clinical and community nutrition, and dietetics healthcare) is the largest contributor of gross domestic product worldwide and the largest provider of jobs and careers. We look forward to serving you!<\/p>\n<p><iframe title=\"Video: Nutrition and Food Science (MS) Success Stories - Montclair State University\" src=\"https:\/\/www.youtube.com\/embed\/QjhpZZT9ReU?feature=oembed\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen style=\"width: 500px; height: 281px; border: 0px solid #000;\"><\/iframe><\/p>\n<p><iframe title=\"Video: DigitalU: Food Science and Nutrition Studies\" src=\"https:\/\/www.youtube.com\/embed\/3Lq6XQLo4XE?feature=oembed\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen style=\"width: 500px; height: 281px; border: 0px solid #000;\"><\/iframe><\/p>\n<p><a href=\"http:\/\/www.montclair.edu\/nutrition-and-food-studies\/what-can-i-do-with-a-degree-in-nutrition-and-food-science\/\">What can I do with a degree in nutrition?<\/a><\/p>\n<div class=\"contact-info\"><div class=\"contact-info-header\"><span>Contact Nutrition and Food Studies<\/span><\/div><div class=\"contact-info-body\"><dl><div class=\"contact-info-group\"><dt>Location:<\/dt><dd>University Hall Room 2154<\/dd><\/div><div class=\"contact-info-group\"><dt>Phone:<\/dt><dd><a href=\"tel:973-655-3765\" class=\"a11y-phone-number\">973-655-3765<\/a><\/dd><\/div><div class=\"contact-info-group\"><dt>Fax:<\/dt><dd>973-655-7011<\/dd><\/div><div class=\"contact-info-group\"><dt>Email:<\/dt><dd><a href=\"mailto:nufs@montclair.edu\">nufs@montclair.edu<\/a><\/dd><\/div><\/dl><\/div><\/div>\n<p>For general and program inquiries, email our Program Associate, Natalie Duran <a href=\"mailto:durann@montclair.edu\">durann@montclair.edu<\/a><\/p>\n<p>Please note: \u00a0For permits and other registration issues, email: \u00a0<a href=\"mailto:nutritionpermit@montclair.edu\">nutritionpermit@montclair.edu<\/a><\/p>\n<div class=\"gmail_default\">For Undergraduate Internship Information: Students and employers, contact Career Services at <a rel=\"noopener noreferrer\" href=\"mailto:cchlcareer@montclair.edu\" target=\"_blank\">cchlcareer@montclair.edu<\/a><\/div>\n<div class=\"gmail_default\"><\/div>\n<div class=\"gmail_default\">For Dietetic Internship Information: Contact Dietetic Internship Directors, Jane Pilanski: <a href=\"mailto:pilanskij@montclair.edu\">pilanskij@montclair.edu<\/a><\/div>\n<h2>Hours of Operation<\/h2>\n<p>Between September and May, all academic departments in the College for Community Health will be open Monday through Friday from 8:30 a.m. &#8211; 4:30 p.m.<\/p>\n<p>During the summer months, from June through August, the University is closed on Fridays. College departments and offices are open Monday through Thursday from 8:00 a.m. &#8211; 5:30 p.m.<\/p>\n<h2>Student Spotlight<\/h2>\n<p>Students Elham Yphantides, Johnny Ramirez, and Kristyna Zappasodi created a vlog highlighting their recipe for Wanderlust Grilled Chicken.<\/p>\n<p>This recipe is a fusion of Moroccan and Chinese cuisine. The two are bridged together by the shared use of sweet and sour flavors. The grilled chicken is marinated with pomegranate, lime and honey. The tricolored couscous and vegetables are is seasoned with familiar Moroccan spices of cumin, coriander cinnamon. A slight sweet touch is added from the presence of dried apricot. Lotus root is also flavored with the same marinade used for the chicken. However, when saut\u00e9ed a firm caramel crust develops adding the perfect addition of crunch and texture.<\/p>\n<p><iframe title=\"Video: Wanderlust Grilled Chicken\" src=\"https:\/\/www.youtube.com\/embed\/5q64da6G_6M?feature=oembed\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen style=\"width: 500px; height: 281px; border: 0px solid #000;\"><\/iframe><\/p>\n<h2>Food Advisory Board<\/h2>\n<div class=\"prpl-drawer\"><div class=\"prpl-drawer-header\">Stacey Antine&comma; MS&comma; RDN<\/div><div class=\"prpl-drawer-content\">\n<div class=\"prpl-row\"><div class=\"prpl-column one-fourth\">\n<figure class=\"responsive-image-holder wp-caption alignnone\"><img decoding=\"async\" class=\"mlt-responsive-image\" data-original-image=\"\/nutrition-and-food-studies\/wp-content\/uploads\/sites\/81\/2022\/06\/Screen-Shot-2022-06-29-at-2.35.49-PM.png\" src=\"\/responsive-media\/cache\/nutrition-and-food-studies\/wp-content\/uploads\/sites\/81\/2022\/06\/Screen-Shot-2022-06-29-at-2.35.49-PM.png.0.1x.generic.jpg\" alt=\"Stacey Antine photo\"\/><\/figure>\n<\/div><div class=\"prpl-column three-fourths\">\n<p>Founder, HealthBarn USA, author Appetite for Life, HarperOne, and Director, HealthBarn Foundation.\u00a0 Stacey works 24\/7 with a team of trained educators on innovative teaching techniques in the field of nutrition education.\u00a0 Her proprietary curricula teach families about how-to live a healthy lifestyle through cooking, organic gardening and learning why natural foods are best for their bodies.<\/p>\n<\/div><\/div><br \/>\n<\/div><\/div>\n<div class=\"prpl-drawer\"><div class=\"prpl-drawer-header\">Gerri Cristantiello <\/div><div class=\"prpl-drawer-content\">\n<div class=\"prpl-row\"><div class=\"prpl-column one-fourth\">\n<figure class=\"responsive-image-holder wp-caption alignnone\"><img decoding=\"async\" class=\"mlt-responsive-image\" data-original-image=\"\/nutrition-and-food-studies\/wp-content\/uploads\/sites\/81\/2023\/03\/Screenshot-2023-03-30-at-3.23.03-PM.png\" src=\"\/responsive-media\/cache\/nutrition-and-food-studies\/wp-content\/uploads\/sites\/81\/2023\/03\/Screenshot-2023-03-30-at-3.23.03-PM.png.0.1x.generic.jpg\"\/><\/figure>\n<\/div><div class=\"prpl-column three-fourths\">\n<p>Gerri Cristantiello is the owner of GC Business Services LLC, a full service association management firm founded in 2002. Her clients are nonprofit trade organizations involved in the food ingredients industry. A number of her clients include the regional sections of the Institute of Food Technologists (IFT) &#8212; New York, Central New Jersey, Philadelphia, Dogwood (NC), and the Southeast (GA, SC, AL) as well as the National Seasoning Manufacturers Association and the National Association of Flour Distributors. Gerri has over 35 years of experience in non-profit trade associations where she held various positions from Programs &amp; Communications Manager to Member Services and Marketing Director. She has also worked for several privately owned small businesses handling administrative, financial, marketing, and sales functions and volunteers on numerous efforts both personally and professionally.<\/p>\n<p>Gerri holds a B.S. in Business Administration with a concentration in Marketing from Montclair State University. She also graduated with merit and Dean\u2019s List from Gibbs College and has taken several educational courses, among them an Entrepreneur Program from Bergen Community College.<\/p>\n<\/div><\/div><br \/>\n<\/div><\/div>\n<div class=\"prpl-drawer\"><div class=\"prpl-drawer-header\">Marc Meyers<\/div><div class=\"prpl-drawer-content\">\n<div class=\"prpl-row\"><div class=\"prpl-column one-fourth\">\n<figure class=\"responsive-image-holder wp-caption alignnone\"><img decoding=\"async\" class=\"mlt-responsive-image\" data-original-image=\"\/nutrition-and-food-studies\/wp-content\/uploads\/sites\/81\/2023\/04\/Screenshot-2023-04-12-at-6.23.40-PM.png\" src=\"\/responsive-media\/cache\/nutrition-and-food-studies\/wp-content\/uploads\/sites\/81\/2023\/04\/Screenshot-2023-04-12-at-6.23.40-PM.png.0.1x.generic.jpg\"\/><\/figure>\n<\/div><div class=\"prpl-column three-fourths\">\n<p class=\"p1\">Marc is Managing Principal of Meyers Consulting, LLC.\u00a0 He has experience working in New Technology and Ingredient Research for large, multi-national food, functional food and dietary supplement companies.\u00a0 He has also worked for ingredient suppliers focused on Microencapsulation delivery technologies for food ingredients, flavors and other bioactives. He also has an extensive background in Hydrocolloid Technology.\u00a0 As part of his consulting, he also is an Expert Witness on numerous cases related to food and supplements. Marc has worked for Wrigley\u2019s, Mars and Mondel\u0113z focused on New Technology and Ingredient Research roles for chewing gum and other confectionery applications.\u00a0 He has over 35 patents in confection innovation.\u00a0 He has also been successful in New Technology consulting with companies ranging from small start-ups to major global organizations. Marc has a PhD in Food Science from Rutgers and a BS in Food Science from Penn State.\u00a0 He is a Certified Food Scientist as recognized by the Institute of Food Technologists (IFT).<\/p>\n<\/div><\/div><br \/>\n<\/div><\/div>\n<div class=\"prpl-drawer\"><div class=\"prpl-drawer-header\">Marc Oshima<\/div><div class=\"prpl-drawer-content\">\n<div class=\"prpl-row\"><div class=\"prpl-column one-fourth\">\n<figure class=\"responsive-image-holder wp-caption alignnone\"><img decoding=\"async\" class=\"mlt-responsive-image\" data-original-image=\"\/nutrition-and-food-studies\/wp-content\/uploads\/sites\/81\/2022\/06\/Screen-Shot-2022-06-29-at-2.48.34-PM.png\" src=\"\/responsive-media\/cache\/nutrition-and-food-studies\/wp-content\/uploads\/sites\/81\/2022\/06\/Screen-Shot-2022-06-29-at-2.48.34-PM.png.0.1x.generic.jpg\" alt=\"Marc Oshima photo\"\/><\/figure>\n<\/div><div class=\"prpl-column three-fourths\">\n<p>Marc co-founded AeroFarms, the world leader for indoor vertical farming. Recognized by Fast Company as one of the World\u2019s Most Innovative Companies and by Time Magazine for Best Inventions in Food, AeroFarms is a mission-driven company and Certified B-Corporation focused on growing the best plants possible for the betterment of humanity. Dedicated to improving our food systems, Marc has been recognized by <em>Produce News<\/em> for their Vanguard Awards for the Top 35 Innovators Ever Who Have Shaped the Produce Industry and by <em>Eating Well<\/em> magazine as one of their American Food Heroes.<\/p>\n<p>With his B.A. from Columbia College and M.B.A. from Columbia Business School, Marc is on the Boards for Produce Marketing Association, CEA Food Safety Coalition, and Chefs Collaborative, and is a member of the FDA Romaine Advisory Task Force, Food Systems Advisory Council for the Culinary Institute of America, United Fresh\u2019s Marketing &amp; Merchandising Council, and Columbia University Alumni Advisory Group.<\/p>\n<\/div><\/div><br \/>\n<\/div><\/div>\n<div class=\"prpl-drawer\"><div class=\"prpl-drawer-header\">Andy Reichgut<\/div><div class=\"prpl-drawer-content\">\n<div class=\"prpl-row\"><div class=\"prpl-column one-fourth\">\n<figure class=\"responsive-image-holder wp-caption alignnone\"><img decoding=\"async\" class=\"mlt-responsive-image\" data-original-image=\"\/nutrition-and-food-studies\/wp-content\/uploads\/sites\/81\/2022\/06\/Screen-Shot-2022-06-29-at-2.40.06-PM.png\" src=\"\/responsive-media\/cache\/nutrition-and-food-studies\/wp-content\/uploads\/sites\/81\/2022\/06\/Screen-Shot-2022-06-29-at-2.40.06-PM.png.0.1x.generic.jpg\" alt=\"Andy Reichgut photo\"\/><\/figure>\n<\/div><div class=\"prpl-column three-fourths\">\n<p>Andy Reichgut\u00a0is a seasoned executive with 27 years of experience in CPG Brand Management, most recently focused on building healthy food companies that are good for people and the planet. He is currently CEO for dr. Praeger&#8217;s, a leading natural frozen foods brand, acquired by Vestar Capital Partners in 2021. Before joining dr. Praeger&#8217;s, Andy\u00a0spent the past 8 years building emerging\u00a0natural brands, including Violife Vegan Cheese and Veggies Made Great.<\/p>\n<p>Prior to taking on these entrepreneurial ventures, Andy worked at large CPG companies including Pinnacle Foods, M&amp;M Mars and Reckitt Benckiser.<\/p>\n<\/div><\/div><br \/>\n<\/div><\/div>\n<div class=\"prpl-drawer\"><div class=\"prpl-drawer-header\">Craig Shelton <\/div><div class=\"prpl-drawer-content\">\n<div class=\"prpl-row\"><div class=\"prpl-column one-fourth\">\n<figure class=\"responsive-image-holder wp-caption alignnone\"><img decoding=\"async\" class=\"mlt-responsive-image\" data-original-image=\"\/nutrition-and-food-studies\/wp-content\/uploads\/sites\/81\/2022\/02\/Screen-Shot-2022-02-09-at-4.04.22-PM.png\" src=\"\/responsive-media\/cache\/nutrition-and-food-studies\/wp-content\/uploads\/sites\/81\/2022\/02\/Screen-Shot-2022-02-09-at-4.04.22-PM.png.0.1x.generic.jpg\"\/><\/figure>\n<\/div><div class=\"prpl-column three-fourths\">\n<p>Craig Shelton has over 40 years of experience in science-based cooking and teaching in the hospitality business. He trained in eight of the world\u2019s greatest restaurants, including \u201cEl Bulli\u201d, \u201cJamin\u201d; \u201cMa Maison\u201d, \u201cL\u2019Auberge de l\u2019Ill\u201d, \u201cLe Pr\u00e9 Catelan\u201d, \u201cBouley\u201d, \u201cLe Bernardin\u201d, and \u201cLa C\u00f4te Basque. Chef Shelton has earned countless awards as Chef-Owner of his own restaurants including a <em>James Beard Best Chef <\/em>medal, <em>NY Times 4-Stars <\/em>ratings on four separate occasions, a <em>5-Star Forbes <\/em>rating, the <em>Relais &amp; Ch\u00e2teaux Grand Chef <\/em>title; and <em>Number One Top Restaurant in America <\/em>in 2004 from GQ. Mr. Shelton is also an instructor at Princeton University in the Princeton Environmental Institute, where he teaches a freshman seminar on the interrelationships between public policy, agriculture, diet-related disease and anthropogenic climate change. Mr. Shelton began his expertise in this area while an undergraduate of Yale where he earned his degree in <em>Molecular Biophysics and Biochemistry<\/em>. He is a co-founder of the think tank, Princeton Center for Food Studies, the founder of King\u2019s Row Coffee, and a co-founder of Aeon Holistic Agriculture, Inc.<\/p>\n<\/div><\/div><br \/>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Have you thought about how you will help to make a better, healthier world? Students within the Department of Nutrition and Food Studies will be exposed to a wide variety of career opportunities. Our course offerings traverse the entire foodscape: Nutrition and Dietetics, Food Science, and Sustainable Food Systems. 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