Beirman named inaugural Degner Teaching Professor in Culinary Food Science

By Whitney Baxter

Known for her creativity, energy and commitment to students, Erica Beirman has been named the inaugural Nancy and Rich Degner Teaching Professor in Culinary Food Science.

She was honored during a ceremony March 27 in the Food Sciences Building at Iowa State University.

“For more than 16 years, Erica has brought a ton of creativity, energy and innovation to culinary food science,” said Carmen Bain, associate dean for academic innovation in the College of Agriculture and Life Sciences. “Erica is always looking for opportunities to enrich the student experience. I’ve been incredibly fortunate to witness Erica in action and see first-hand her passion, enthusiasm and commitment to students.”

Enthusiasm for culinary food science, students

Beirman, teaching professor of food science and human nutrition, earned her bachelor’s in dietetics and master’s in hotel, restaurant and institution management from Iowa State. After working as an ISU Dining residential manager, she joined the Department of Food Science and Human Nutrition to lead the creation of the new culinary food science major, which began offering classes to students in the fall of 2008.

“Since that day, Erica has been the face, the heart, the soul of that program. And she has taken what was an unknown major and built it into something that today is a nationally recognized program,” said Ruth MacDonald, interim chair of the Department of Food Science and Human Nutrition. “So, I really can’t say enough about the commitment Erica has had over her years here in the department leading this program.”

Beirman often incorporates new ideas into the culinary food science program. One of her recent additions was the development of a culinary bootcamp course on food safety, meal prepping and grocery shopping, which resulted from her participation in the CALS Innovation and Entrepreneurship Faculty Fellows program.

She and Karla Boetel, professor of practice in food science and human nutrition, led the For the Love of Food and Puerto Rico Study USA program in 2025. Earlier this year, Beirman organized a Culinary Food Science Academy Day for prospective students and regional family and consumer sciences teachers. Some of those students have already committed to Iowa State’s culinary food science program.

“Erica’s passion for teaching and her dedication to student success are evident in everything she does, and she truly elevates the culinary food science program,” MacDonald said. “She loves these students, she wants them to be successful, and she works every day to make sure that happens.”

Beirman said she is thankful for her strong support network of student interns, colleagues, family and friends.

“Throughout the years, without their support, I don’t think I would have been able to succeed because I really didn’t know what they were getting me into,” Beirman said of when she first joined the department.

Donor support key to culinary food science program’s success

Many of the projects and programs Beirman has spearheaded have been made possible by the support of Rich and Nancy Degner.

Iowa State alums, Nancy Degner earned her bachelor’s in food science and spent 40 years with the Iowa Beef Industry Council. Rich Degner has both bachelor’s and master’s degrees in agricultural and life sciences education and served as CEO of the Iowa Pork Producers. The couple credit their career success to the education and experiences gained on campus.

The Degners have remained committed to Iowa State, giving back to the culinary food science program since its inception.

“They have been not just donors, but they have been supporters, enthusiastic contributors, giving students opportunities to explore the industry and to share what they have known in their careers. That partnership has been key to making this program grow,” MacDonald said.

In 2011, the Degners established a scholarship fund to help students complete internships and gain valuable insight and knowledge needed for future careers. Then in 2017, they established the Nancy and Rich Degner Culinary Food Science Enrichment Fund to benefit the culinary food science program and expand experiential learning opportunities for students. Students have traveled not only to Puerto Rico, but also to California to explore food systems in those areas thanks to the Degners’ support.

“Together, Nancy and Rich have strengthened Iowa State through their service and generosity. Their support of programs, scholarships and hands-on learning opportunities directly enhances the student experience and furthers Iowa State’s mission,” said Laura Jolly, dean of the College of Health and Human Sciences.

Nancy Degner said it has been a pleasure to work with Beirman, and she and Rich have enjoyed seeing all the things Beirman has accomplished through the culinary food science program.

“I can’t think of a better thing for us to do than to create this named professorship,” Nancy Degner said. “I can only expect the culinary food science program to continue onward and upward and for Erica to find new things to do with the support she has now.”