MMC - Professional Experience Program
PROGRAM GOALS: The goal of the MMC Professional Experience Program is to provide “real-world” experiences for future nutrition professionals so that they may gain knowledge and practice skills. These experiences are designed to expose the student to a myriad of professional issues that are not often taught in a classroom. These include practical application of skills and knowledge, evaluation and feedback processes, interpersonal, interdisciplinary and mentoring relationships as well as general work habits. Through undergraduate professional experiences, students are better prepared to enter into, function and succeed as viable members of the workforce providing service and education to those in need. Further, the internship programs fulfill the mission of the Magaram Center by providing valuable nutrition services to the community.
Current Professional Experience Programs
The Marilyn Magaram Center for Food Science, Nutrition and Dietetics offiers a number of Professional Education Programs for undergraduate and graduate students.
Ask the RD:
In this Professional Experience Program, students will set up and oversee a booth at a local farmers’ market in Canoga Park providing food samples and nutrition education to market patrons. This program is sponsored by the LA County Department of Public Health who provides recipes, nutrition handouts and food demo/sample supplies. The Dept. of Public Health also sends monthly recipes assignments that are prepared at the market. Students will always be accompanied by a Registered Dietitian at the farmers’ market.
Continuing Education Series:
The PEP who oversees this program is responsible for identifying webinars, teleseminars and other relevant learning experiences that address topics in the field of food science and/or nutrition and events coordinating with MMC staff to plan all aspects of the event.
Community Supported Agriculture (CSA) Project:
The Community Supported Agriculture (CSA) program at CSUN is in collaboration with Underwood Family Farms in Moorpark, CA. Faculty, staff, and students have the opportunity to sign up for memberships which allows them to receive farm‐fresh produce on a weekly basis. The PEP will be responsible for supervising volunteers and overseeing the hand‐out location every Tuesday afternoon.
Food Chemistry Laboratory Assistant:
This PEP will allow a student to assist and coordinate with the FCS Department Instructional Support Assistant and course instructors using the Food Chemistry laboratory (SQ134) to oversee the use, care and maintenance of the equipment and supplies the lab.
Food Science Laboratory Assistant:
This PEP will allow the students to assist and coordinate with the FCS Department Instructional Support Assistant and course instructors using the lab to oversee the use, care and maintenance of the equipment and supplies in Theriot Laboratory (SQ 110/112).
In this PEP, students will conduct body composition analysis using the BodPod for interested campus and community members. Measurements may also be conducted for study subjects involved in research projects undertaken by the MMC and/or FCS faculty. Students will also use Food Processor software to conduct nutrient analyses of food records for interested campus and community members and/or for study subjects involved in research projects undertaken by the MMC and/or FCS faculty. Analyses may also be completed for recipes provided by outside food manufacturers. The intern will also be responsible for creating and distributing marketing and informational materials regarding Health Assess services offered through the MMC.
The MMC Publicity PEP Student will manage the MMC's Social Media presence (Facebook, Twitter, and others) and develop communications to be shared with the greater CSUN Community.