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Nutrition and Food Science

Stephanie Bianco, MS, RD

Associate Professor, Nutrition Management

Courses Taught

  • NFSC 122 Food Safety and Sanitation
  • NFSC 530 Advanced Nutrition Management

Courses Previously Taught

  • NFSC 120 Introduction to Food Science
  • NFSC 230 Introduction to Foodservice Administration
  • NFSC 429 Cultural Foods
  • NFSC 430 Foodservice Procurement and Management
  • NFSC 431 Foodservice Equipment and Production
  • NFSC 455/457 Futures in Nutrition and Food Science/ Futures in Dietetics


Stephanie Bianco is the Associate Director at CSU, Chico's Center for Healthy Communities, Associate Professor in the Department of Nutrition and Food Science and a Registered Dietitian. Her area of expertise is in program and organization management, nutrition education and food safety training.

Prior to her academic career, Stephanie worked in the foodservice industry for over 11 years. Her resume includes positions such as gardé manger, line cook, catering supervisor, café manager, and restaurant manager. Stephanie received her BS in dietetics from UC Davis and her MS in nutrition from Texas A&M University, College Station, TX. Her research focused on cholesterol, specifically lipoprotein particle size, and its affects on cardiovascular disease. She completed a dietetic internship through Texas A&M and became a registered dietitian in 2001.

In addition to her foodservice management and nutritional biochemistry experiences, Stephanie worked as a nutrition assistant for a local school district in Texas, as a dietitian for the Women, Children, and Infants (WIC) Program in Sacramento, and as a clinical nutrition manager in Fairfield, CA.

Currently, her research interests include long term weight loss and maintenance strategies, local policy change via youth engagement efforts, small farmer food safety training, and agricultural water testing for bacterial contamination. She has co-authored HACCP Fundamentals, a food safety text and certificate program for agricultural, school, and manufacturing industries. She has developed a new on-farm food safety program and research project called EASY GAP, working closely with Dr. Patrick Doyle and Research Analyst, Naomi Stamper. In addition, Stephanie and CHC recently received a large CalFresh Outreach contract with USDA-FNS-CDSS that provides CalFresh Outreach to students on eleven CSU campuses. These food insecurity efforts are working in tandem with many other statewide community health efforts, including CalFresh EBT at farmers' markets. 

Some of Stephanie's teaching endeavors include logic model design and budget planning for future grant writing and business management opportunities.

Portrait of Stephanie Bianco, MS, RD