Erica Beirman has been recognized as the first Nancy and Rich Degner Teaching Professor in Culinary Food Science at Iowa State University. Known for her passion and innovation, Erica was celebrated on March 27 during a special ceremony.
With over 16 years in her field, Erica has transformed culinary food science into a vibrant program that attracts students. Carmen Bain, an associate dean at the university, praised Erica for her energy and commitment to enhancing the student experience. “It’s amazing to see her enthusiasm in action,” Bain noted.
Erica’s journey began at Iowa State, where she earned her degrees in dietetics and restaurant management. After working in ISU Dining, she took on the challenge of developing a culinary food science major, which launched in 2008. Ruth MacDonald, interim chair of the Department of Food Science and Human Nutrition, emphasized Erica’s vital role in building this once obscure major into a nationally recognized program.
Erica constantly brings fresh ideas to her classes. Recently, she created a culinary boot camp covering essentials like food safety and meal prep. This initiative emerged from her involvement in a faculty program designed to foster innovation. She’s also led hands-on learning opportunities for prospective students, helping to guide newcomers to the culinary food science field.
Moreover, many of Erica’s achievements are supported by two dedicated donors, Rich and Nancy Degner. Both alumni of Iowa State, the Degners have a long history of backing educational initiatives, especially in culinary food science. Nancy Degner, who spent years with the Iowa Beef Industry Council, and Rich, former CEO of the Iowa Pork Producers, attribute their own successes to their time at Iowa State.
In 2011, the Degners set up a scholarship fund to aid students with internships, which can be crucial for their careers. They later established the Nancy and Rich Degner Culinary Food Science Enrichment Fund, which has allowed students to explore food systems in different regions, including trips to Puerto Rico and California.
This partnership has greatly impacted the program, according to MacDonald, who highlighted how the Degners provide not just financial support but also mentorship opportunities, enriching the educational experience for students. Laura Jolly, dean of the College of Health and Human Sciences, echoed these sentiments, stating that the Degners’ generosity enhances both student learning and the mission of Iowa State.
Nancy Degner expressed her admiration for Erica’s work, saying, “Creating this professorship was the best decision. I believe the culinary program is on a path to even greater achievements.” With continued support, there’s no doubt that Erica will keep pushing boundaries in culinary education.
Recent statistics reveal that culinary programs are increasingly popular; enrollment in culinary schools has grown by 20% over the past five years. This trend underscores the importance of innovative educators like Erica Beirman, who are shaping the future of food science.
