Social
Location
Scully 101B
MOST RECENT/NOTABLE PUBLISHED WORK

In process: Cervantes, C., Smith, S., Null, D. Malt Beverage Formulation and Labeling: Brewer Knowledge and Need for Resources. Southern Illinois University – Carbondale.

I am very committed to providing a learning environment that is both engaging and productive.

Charlotte Cervantes, Professor
WHAT AREA DO YOU TEACH?

Nutrition and Dietetics

EDUCATION/DEGREE(S)

Ph.D. Agricultural Science
Southern Illinois University - Carbondale

Master of Business Administration (MBA)
Southeast Missouri State University

Bachelor of Science, Human Environmental Studies: Dietetics
Southeast Missouri State University

YOUR PHILOSOPHY OF TEACHING:

Given that nutrition is a culmination of social, pure, and impure sciences, it is crucial that it be presented within an interdisciplinary framework. As an instructor of future dietitians, one of my primary goals is for past and future students to understand that our dietary choices are not motivated by one element alone, and likewise do not have a solitary consequence. It is my utmost desire that with my guidance, students can recognize this phenomenon and evaluate if its current result is nutritionally sound for the needs of their future patrons. Likewise, as an instructor of food science, one of my primary goals is for students to understand that our food choices should not be interpreted exclusively in the dietary realm. It is important to me that students of food science look at food in multiple contexts, including historical, regulatory, cultural, and agricultural.

The nutrition and food science areas are characterized in part by constant change and evolution. Consequently, I find it particularly important to familiarize students with the research process early in their academic careers. I enjoy helping students identify research questions and prepare scholarly work for presentation. It is my belief that doing so provides will provide students with greater appreciation for evidence-based practice in their careers.

I am very committed to providing a learning environment that is both engaging and productive. It is my belief that course material can be effectively covered while still allowing student-suggested discussions take place.

WHY DID YOU DECIDE TO TEACH?

I stumbled upon teaching when working as a graduate assistant during my time as an MBA student. After finishing graduate school, I immediately went to work in the food industry, but always felt compelled to return to the classroom. I love working with students and watching them evolve into food and nutrition professionals.

CREDENTIALS/CAREER PATH

I am a Registered Dietitian and Certified Food Scientist. I previously worked in the food industry as part of a research and development team, with specific focus on the regulatory processes that comprise product development and food labeling. My most recent research pertains to product development and labeling of malted beverages.

PROFESSIONAL HIGHLIGHT

2017-2018: President of Southeast Missouri Academy of Nutrition and Dietetics

AWARD/HONOR/RECOGNITION

2013: MBA Student of the Year
2019: Walsh Scholarship Recipient

ORGANIZATION WITH WHICH YOU ARE INVOLVED

Institute of Food Technologists
Academy of Nutrition and Dietetics
Brewers Association

BEST ADVICE FOR STUDENTS

Take time to learn about yourself. There are several free, valid assessments that can provide you insight into your learning style. The more informed you are about the learning and study techniques that best suit you, the more productive your time as a student will be.