Work History

Work History
Jan 2006 - Jun 2014

Culinology® Program Director

Fresno State

Skills

Skills

Research Interests

The bacteriological study of micro-organisms belonging to a group of bacteria known as the bacillus mesentericus and commonly spoken of as the rope bacillus. Latex glove and the absorption on food during usage. Biochemistry of Sourdough - Lactic Acid Bacteria, particularly L. sanfranciscensis culture used in artisan bread baking. Using Highly Expanded Citrus Fiber, Pomegranate granulate, Merlot grape flour and other functional foods to Improve the Quality and Nutritional Properties of Food Flavored Pasteurized Sweet Corn Milk Monoterpenoid phenol (carvacrol) infused wooden skewers

Publications

Refereed publications Tenbergen, K. (2012). Shelf-life extension strategies. In RCA (Ed.), Applied Culinology®: Blending Culinary Arts and Food Science & Technology in Food Product Development Atlanta, GA : Research Chefs Association.   Tenbergen, K. (2010, September 03). The science of combination ovens/steamers. FCSI - The Americas Quarterly, 2(3), 47-49.   Tenbergen, K. (2008). Flatbreads: old world meets new. Food Product Design, 33(12), 45-48.   Tenbergen, K. (2008, 7 14). Spoiling the fun: rope in breads. Café Meeting Place, 23(4), Retrieved from http://cafemeetingplace.com   Tenbergen, K, Labensky, S, Martel, P, & Van Damme, E. (2004). On Baking. Upper Saddle River, NJ: Prentice Hall, Inc.   Tenbergen, K. (2004, April 11). Baking ammonia: the other white leavening agent. Food Product Design, 12(9), 33-34.   Tenbergen, K. (2000). H2O Quality and its Influence in the Baking Process. Asian Food Tech 1(6), 24-27.   Tenbergen, K. (1999). Dough and bread conditioners. Food Product Design Magazine, 21(6), 16.   Non-refereed publications Tenbergen, K. (2010). The time of your life – certification is more important than ever before. RBA Baker’s Rack, 16(1), 11-14.   Tenbergen, K. (2010). Educator Profile. Culinology Online.   Tenbergen, K. (2009-10). “Workbench”.  Twelve (12) articles to Modern Baking; peer reviewed and published in both Modern Baking and in its online component.   Tenbergen, K. (2009). Students discover situational leadership traits through service learning. FENI. Online Journal.   Tenbergen, K. (2009). Blending Culinary Arts and Food Science. Chef Educator Today. 16-17.   Barnett Fox J. and Tenbergen K. (2009). Translating the Language. Baking and Snack. 39-44.   Tenbergen, K. (2007). The time of your life – the importance of getting involved – the time to give back. RBA Baker’s Rack, 11(3), 16-17.   Professional editorial responsibilities Tenbergen, K. (2009). Soy Solutions to Trans-Fat Free Baking. Soyfoods Council. 1-4.   Tenbergen, K. (2009). Co-Editor. America’s Best Raisin Bread Contest Magazine. California Raisin Marketing Board.   Presentations (invited) Tenbergen, K. (2010). Trouble Shooting Production Issues. International Baking Industry Exposition. Las Vegas, NV.   Tenbergen, K. (2010). Savory Pastry Items. International Baking Industry Exposition. Las Vegas, NV.   Tenbergen, K. (2010). Culinology and Food Engineering: A Marriage Made in Heaven. Tecnologico de Monterrey, Queretaro, Mexico.   Tenbergen, K. (2010). Functional Baked Goods. Tecnologico de Monterrey, Queretaro, Mexico.   Tenbergen, K. (2010). What the Heck is Culinology anyway? The Osher Lifelong Learning Institute.   Tenbergen, K. (2009). Healthful Baking Applications, Healthy Baking Seminar West.   Grants and contract proposals Tenbergen, K. (2010). Active Healthy Living Program. Coca Cola Foundation. $25,000.00 Not funded.   Tenbergen, K. (2008). California Restaurant Association. $4,800.00 Funded.   Tenbergen, K. (2008). Home Economics Career Development Models and Training. $181,000.00 Funded.   Tenbergen, K. (2007). School Garden Grant. $2,500.00 California Department Education. Funded.     Collaborator USDA HIS Grant Developing Sustainable Agro ecosystems and Efficient Resource Management. (2010)   Implementing Organic Farming Practices on Minority Farms: A System Approach to Enhancing Soil Quality and Environmental Services under Specialty Cropping Systems in central California. (2009).   Manuals Tenbergen, K. (2010). Kitchen Laboratory Assistant Position Description. Department of Food Science and Nutrition.   Tenbergen, K. (2010). Department Policy: Use of Laboratory by Outside Groups. Department of Food Science and Nutrition.   Tenbergen, K. (2010). Credit by Examination: Student Manual. Department of Food Science and Nutrition.   Tenbergen, K. (2010). Laboratory Policy Manual. Department of Food Science and Nutrition.   Work in progress - Publications and Proposals Tenbergen, K. (2011). What is Culinology® anyway? The evolution of Culinology in the USA- the first 15 years. Trends in Food Science and Technology UK.   University of California/California State University/ Community College Collaboration grant application.   Emerson Good Samaritan Food Donation Act grant application.    

Education

Education

Certifications

Certifications

Manage First Program™ Instructor

National Restaurant Association Educational Foundation

ServSafe® Food Safety Instructor

National Restaurant Association Educational Foundation

ASBPB - Professional Baker

American Society of Baking

MCFE - Master Certified Food Executive

International Food Service Executives Association

CEPC - Certified Executive Pastry Chef

American Culinary Federation

CMB - Certified Master Baker

Retail Bakers of America