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EASY GAP

Leadership Team

Stephanie Bianco, MS, RD

Stephanie Bianco is a Registered Dietitian, Associate Professor in the Department of Nutrition and Food Science at California State University, Chico, and Assistant Director for CSU, Chico’s Center for Healthy Communities. Her area of expertise is program and organization management, nutrition education and retail-based and school-based food safety training.

Stephanie received her BS in dietetics from University of California, Davis and her MS in nutrition from Texas A&M University, College Station. Her research focused on cholesterol, specifically lipoprotein particle size, and its effect on cardiovascular disease. She completed a dietetic internship through Texas A&M and became a registered dietitian in 2001.

Prior to her academic career, Stephanie worked in the foodservice industry for over eleven years. Her resume includes positions such as gardé manger, line cook, catering supervisor, café manager, and restaurant manager.

In addition to her foodservice management and nutritional biochemistry experiences, Stephanie worked as Nutrition Assistant for a school district in College Station, TX, as a dietitian for the Women, Infants, and Children (WIC) Program in Sacramento, CA, and as a clinical nutrition manager in Fairfield, CA. Much of her work experience included food safety application such as HACCP training and implementation in school district kitchens, prevention of mercury poisoning from fish in the WIC program, and quality improvement safety studies in hospitals and hospital kitchens.

Stephanie currently resides in Chico, CA with her two amazing children, Seth and Sam.

Patrick Doyle, PhD

Dr. Patrick Doyle is currently a Professor in Animal Science for the College of Agriculture, California State University, Chico. He serves as the resident meat scientist, teaching courses in introductory meat science and food safety.

Patrick Doyle grew up in Houston, TX, with the exception of a three-year stint in San Miguel de Allende, Mexico. An interest in animal agriculture led him to Texas A&M University, where he received his BS degree in Animal Science with a focus on industry and production (May 1994). Graduate study at Colorado State University resulted in both MS and PhD degrees in Animal Science with a focus on animal breeding and genetics.

In addition to his teaching responsibilities, Dr. Doyle currently serves as the faculty supervisor of the university’s meat facility, a federally inspected plant harvesting beef, lamb, and pork. The university’s meat facility produces a variety of retail cuts, smoked sausages, and beef jerky. Dr. Doyle has nine years’ experience in the meat industry, focusing much of his energy managing food safety and microbiological testing protocols. 

Dr. Doyle currently resides in Chico, CA, with his wife, Teresa, and two children, Hannah and Tate. 

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