Curriculum Vitae
Current Position
Food Scientist, Spur Food Innovation Center, 2023 to present
CSU Agricultural Experiment Station - Denver, CO
Food scientist for a university-affiliated food incubator serving clients ranging from small food entrepreneurs to large multinational corporations. Duties include leading all shelf-life studies and all quality testing as well as product development, plus assisting with sensory studies and data anlysis. Experience with FlavorStudio and Compusense software.
Education
Ph.D. Candidate and Lecturer, Food Science Department, 2019 to 2023
Colorado State University - Fort Collins, CO
Masters: Food Science, 2019
Colorado State University - Fort Collins, CO
B.A.: Classics and Linguistics, 2005
University of Colorado - Boulder, CO
Research Experience
PhD Research, 2019 to 2023
Food Science and Human Nutrition Department, Colorado State University
Compared the protective effect of various sourdough microbiomes on the symptoms of gluten-mediated intestinal pathologies. Carried out benchtop fermentations as well as fermenting, baking, and analyzing hundreds of loaves of bread. Project included in vitro analyses and cell culturing.
Research Team Lead, Rare Cacao Discovery Project Literature Review, 2021
Heirloom Cacao Preservation Fund
Led a team of researchers in a literature review funded by a grant to identify rare cacao germplasm. Read and reviewed hundreds of articles, adapted figures, and compiled information into a literature review.
Masters Research, 2017 to 2019
Food Science and Human Nutrition Department, Colorado State University
Elucidated the effect of temperature and time on volatile metabolite profile of dark chocolate in a melanger; utilized SPME-GC-MS to detect volatile metabolites and ANOVA, PCA and OPLS to model the relationship between variables.
Undergraduate Research, 2015 to 2017
Food Science and Human Nutrition Department, Colorado State University
Developed a HACCP plan for a local restaurant for the preparation and sale of dry-fermented salamis; all background research, documentation, and full compliance with relevant authorities.
Investigated the fermentative breakdown of hemp seed with various strains of Aspergillus oryzae in the form of koji-kin; attempted to break down hemp seed oil and embryo microbially in the effort to more efficiently extract the protein fraction.
Teaching and Lab Experience
Instructor, FTEC 430 Sensory Evaluation of Fermented Foods, 2022-2023
Colorado State University – Fort Collins, Colorado
Developed curriculum and led weekly lab for a class involving sensory evaluation techniques, types of tests, and tools to analyze tests. Worked with Draughtlab Software. Managed teaching assistant.
Lab Manager, Food Processing Lab, 2019 to May 2021
Colorado State University – Fort Collins, Colorado
Lead analyst and manager of a student-run food processing lab dealing mostly with small and start-up food manufacturing businesses. Lab performs food safety and shelf-life testing and some minor quality tests. Position involves frequent liaison with health department authorities at state and county level; must have knowledge of FDA regulations. Developed SOPs for all lab procedures and templates for all relevant lab documents. Established training procedures and created well-sourced reference manual for incoming lab employees.
Instructor, FTEC 447 Food Chemistry, 2020
Colorado State University – Fort Collins, Colorado
Developed curriculum and led for a core curriculum senior-level class in food chemistry. Managed both face-to-face and remote lectures and activities.
Instructor, FTEC 210 Science of Fermented Foods, 2018 to 2019
Colorado State University – Fort Collins, Colorado
Department expert in food fermentation; developed curriculum and led lecture and lab activities for a popular and well-received class relating to the microbial and cultural aspects of food and non-alcoholic beverage fermentation. Managed lab budget and cared for specialized fermentation equipment.
Analyst, Food Processing Lab, 2018 to 2019
Colorado State University – Fort Collins, Colorado
Participated in water activity, pH, and shelf life testing, performed sensory evaluation of products; prepared fitness-of-sale and data reports for clients, used Genesis software to produce Nutrition Facts Panels.
Graduate Teaching Assistant, 2017 to 2023
Colorado State University – Fort Collins, Colorado
Organized course curricula, lectured during lab or recitation sections, scheduled and acted as liaison to guest speakers, prepared course materials, graded assignments and exams, tutored students, offered frequent guest lectures, managed the online classroom portal.
Guest Lectures, 2017 to Present
"Safety and Cultural Relevance of Fermented Foods"
“How Chocolate is Made”
“Beer Basics” *
“Cheese: from Farm to Table”
“A Guided Chocolate Tasting (and the Science Behind It)”
“A Paired Chocolate Tasting: What Affects Flavor in Chocolate?”*Canceled due to COVID-19
*Cancelled due to COVID-19
Authored Publications
Clark, C., Ohstrom, A., Wee, Josephine, Smith, M., Wolfe, B. Van Buiten, C. (2024). “Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread,” Journal of Food Science, in production.
Davis, T.S., Stewart, J.E., Clark C, Van Buiten, C., (2023) "Nutritional profile and effects on fungal growth of yeast symbionts associated with North American spruce
beetle (Dentroctonus rufipennis)." Microbial Ecology. DOI: 10.1007/s00248-022-02158-7
Clark C, Bettenhausen HM., Yao L, Heuberger AL, S. M., (2020) "The effect of time and ambient temperature during the melanging step on the volatile profile of dark
chocolate." Sci. Rep. DOI: 10.1038/s41598-020-71822-0
Clark, C. (2022). Chocolate (pp. 37–50). Springer, Cham. https://doi.org/10.1007/978-3-030-93240-4_4
Invited Talks
Clark, C. S. (2023). “Cacao Germplasm and its Influence on Flavor,” Extension Monthly Training, Fort Collins, CO (Oral Presentation).
Clark, C. S. (2023). “Training Seminar on Sourdough,” Nutrition, Food Safety, and Health Extension Agent Planning Meeting, Fort Collins, CO (Oral Presentation).
Clark, C. S. (2023). "Death by Chocolate: Healthy or Hazard?” New Belgium Brewery Tap Talks Series, Fort Collins, CO (Oral Presentation).
Clark, C. S. (2022). “Fermented Vegetables and Sourdough,” Extension Monthly Training, Fort Collins, CO (Oral Presentation).
Clark, C. S. (2021). “The Hidden Costs of Chocolate,” Lillian Fountain Smith Conference, Fort Collins, CO (Oral Presentation).
Clark, C. S. (2020). “Chocolate; a link between protein degradation and flavor,” Lillian Fountain Smith Conference, Fort Collins, CO (Oral Presentation). *
Clark, C. S. (2020). “Volatile profiles in melanging,” Craft Chocolate Experience, San Francisco, CA (Oral Presentation). *
Clark, C. S. (2019). “Cheese-making for Intermediate Level: Techniques and Troubleshooting,” Sustainable Living Expo, Broomfield, CO (Oral Presentation).
Clark, C. S. (2018). “Cheese-making for Beginners: What you Need to Know to Get Started,” Weld County Office of Extension, Greeley, CO (Oral Presentation).
*Cancelled due to COVID-19
Honors and Awards
Colorado Graduate Grant, 2022
Kendall Scholarship, 2022
Rocky Mountain IFT Student Scholarship, 2021
Outstanding Service Award, IFT Biotechnology Division, 2020, 2021
Helen F. McHugh Graduate Award, 2019
Marian Adams Graduate Fellowship, 2019
Shrake Culler Scholarship, 2019, 2021, 2022
Outstanding Graduate Student Award, 2019
Margaret and Donald Boyd Fellowship, 2018, 2020, 2022
Bronze Medal, College US Open Beer Championship, 2018
Marian Adams Fellowship, 2018
University Graduate Fellowship Award, 2018
Professional and Academic Service
Leader and Organizer of the Graduate Student Book Club, 2021
Food Science and Human Nutrition Department, Colorado State University
Secretary to Biotechnology Division, 2020, 2021, 2022
Institute of Food Technologists (IFT)
Student Representative to Graduate Committee, 2019-2023
Food Science Department, Colorado State University
Student Representative to Biotechnology Division, 2019
Institute of Food Technologists (IFT)
Mentor and Trainer, Student Mentorship Committee, 2018 to 2023
Food Science Department, Colorado State University
Professional Affiliations
Institute of Food Technologists
American Society of Brewing Chemists
Cereals and Grains Association
Professional References
Mike Gabel, M.S., Director of the Spur Food Innovation Center (direct supervisor)
Charlene Van Buiten, Ph.D., Professor and Principal Investigator
charlene.vanbuiten@colostate.edu
Josephine Wee, Ph.D., Research Collaborator
Christopher Gentile Ph.D., Professor and Department Head
christopher.gentile@colostate.edu
Jeffrey Miller, Ph.D., Professor
Sheila Beckley, MS
