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Seunghee Wie, Ph.D.
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Academic Experiences

August, 2001 - present

Assistant Professor, California State University, Sacramento
January, 2001 - May, 2001 Teaching Associate, Kansas State University
August, 2000 - December, 2000 Instructor/Graduate Teaching Assistant, Kansas State University
January, 2000 - May, 2000 Graduate Teaching Assistant, Kansas State University
August, 1997 - December 2000 Graduate Research Assistant, Kansas State University
January, 1996 - May, 1997 Graduate Research Assistant, Iowa State University

Education

December, 2000 Doctor of Philosophy with specialization in Foodservice & Hospitality Management
Department of Hotel, Restaurant, Institution
Management and Dietetics
Kansas State University, Manhattan, KS
Major Professor: Dr. Carol W. Shanklin
Dissertation Topic: Cost analysis of alternative disposal methods for wastes generated by foodservice operations
December, 1996 Master of Science
Department of Hotel, Restaurant, and Institution Management
Iowa State University, Ames, IA
Major Professor: Dr. Catherine H. Strohbehn
Thesis Topic: Iowa dietitians' attitude toward and knowledge of new food technologies: Irradiated and genetically engineered foods
February, 1994 Bachelor of Science
Department of Food and Nutrition
College of Home Sciences
Ewha Womans University, Seoul, Korea

Publication

Shanklin, C. W., & Wie, S. (2002). Nutrient contributions of the five meal components in school lunch: Entrée, milk, vegetable/fruit, bread/grain, and miscellaneous. Manuscript submitted for publication.
Wie, S. & Shanklin, C. W. (2002). A decision tree for selecting the most cost-effective disposal strategy in foodservice operations. Journal of the American dietetic Association. Accepted and scheduled for publication.
Wie, S. & Shanklin, C. W. (2001). Cost effective disposal methods and assessment of waste generated in foodservice operations. Foodservice Research International, 13, 17-39.
Shanklin, C. W., & Wie, S. (2001). Nutrient contributions per calorie and per penny for the five meal components in school lunch: Entrée, milk, vegetable/fruit, bread/grain, and miscellaneous. Journal of the American Dietetic Association. 101; 1358-1360.
Lee, K., Shanklin, C. W., & Wie, S. (2001). Waste characterization study to quantify materials for composting and recycling in a metropolitan school food service program. Journal of Child Nutrition & Management, 25(1), 45-49.
Flores, R. A., Shanklin, C. W., Losa-Garay, M., & Wie, S. (1999). Quantification and characterization of food processing waste/residues. Compost Science & Utilization, 7(1), 63-71.
Wie, S., Strohbehn, C. H., & Hsu, C. H. C. (1998). Iowa dietitians' attitudes toward and knowledge of irradiated and genetically engineered foods. Journal of the American Dietetic Association, 98(11), 1311-1313.
Wie, S., & Strohbehn, C. H. (1997). The impact of a sanitation and food safety course on attitudes and knowledge of Hospitality Students. Journal of Hospitality & Tourism Education, 9(2), 65-73.

Grants and Proposals

2002: Received the Probationary Faculty Development Grant, CSUS “Food Recovery from Restaurants: A Winning Solution to Feed the Hungry in the Community”

Invited Presentations

Wie, S. (2001). Measurement and management of solid waste: How much do I generate and what alternatives are best for my foodservice? Guest Speaker Presentation at American Dietetic Association, 2001 Food & Nutrition Conference & Exhibition. October 20-23, St. Louise, MO.
Wie, S. (1998). Issues in graduate education and career planning. Panel Presentation at the Third Graduate Education and Graduate Students Research Conference in Hospitably and Tourism, January 8-10, Houston, TX.

Abstracts and Proceedings

Wie, S., & Shanklin, C. W. (2001, October). Determining cost-effective disposal methods in foodservice operations. Poster session presented at American Dietetic Association, 2001 Food & Nutrition Conference & Exhibition. October 20-23, St. Louise, MO.
Wie, S., & Shanklin, C. W. (2001, July). The most cost-effective disposal methods in the Central Food Production Center at a school district in Midwest. Poster session presented at American School Foodservice Association, 55th Annual National Conference. July 15-18, Nashville, TN.
Wie, S., & Shanklin, C. W. (2001, January). Methodology to analyze costs associated with solid waste disposal in foodservice operations. Proceedings for the Sixth Graduate Education and Graduate Students Research Conference in Hospitably and Tourism, VI, 447-452. January 1-4, Atlanta, GA.
Lee, K., Shanklin, C. W., Wie, S., & Wolfe, K. (2000, July). Waste stream analysis at a commissary food production center and three satellite school food service operations. Poster session presented at American School Food Service Association, 54th Annual National Conference. July 16-19, St. Louis, MO.
Shanklin, C. W., Lee K., Wie, S., & Kang, S. (2000, July). Nutrient contribution per penny and percentage total food cost of five components of menus planned using nutrient standards menu planning guidelines. Poster session presented at American School Food Service Association, 54th Annual National Conference. July 16-19, Louis, MO.
Wie, S., Strohbehn, C. H., & Hsu, C. H. C. (1998). Genetically engineered and irradiated foods -- Attitudes held by dietitians. Proceedings for the First National Sanitation Foundation of NSF International Conference on Food Safety, pp. 273-282. November 16-18, Albuquerque, New Mexico.
Wie, S., & Strohbehn, C. H. (1997). Changes of hospitality students' attitudes and knowledge toward sanitation and food safety after taking an academic course. Poster session presented at the 39th annual conference of the Society for the Advancement of Food Service Research, March 21-24, Cleveland, OH.
Wie, S., & Strohbehn, C. H. (1997). The impact of a sanitation and food safety course on attitudes and knowledge of hospitality students. Proceedings for the Second Graduate Education and Graduate Students Research Conference in Hospitably and Tourism, II, 495-507. January 6-8, Las Vegas, NV.

Other Publication

Mason, D. M., Shanklin, C. W., Wie, S., & Wolfe, K. (1999). Environmental issues impacting foodservice & lodging operations. Manual. Manhattan, KS: Kansas State University.

 

 
     
 

Created and maintained by Seunghee Wie
Assistant Professor
Family and Consumer Sciences
California State University, Sacramento