Francine Hollis, Ph.D., CFS

EDUCATION

Cornell University, Food Science and Technology
Ph.D.
Concentration: Sensory Evaluation
Minors: Food Chemistry and general Food Science 
Dissertation: “Human Perception of Vapor-phase Stimuli Provided by Alcoholic and
Dealcoholized Wines”

Alabama A&M University, Food Science and Technology
B.S.
Minor: Chemistry
GPA: 4.0/4.0
 

PROFESSIONAL EXPERIENCE

05/2025 – 12/2025    FVSU Representative, Assembly of Higher Education (AHE)
American Association of Family and Consumer Sciences (AAFCS)
•    Selected to provide leadership regarding the examination of issues and changes that affect the family and consumer sciences profession in higher education

06/2025 – 05/2026    Chair-Elect, Council for Accreditation 
American Association of Family and Consumer Sciences (AAFCS)
•    Elected to lead the Council that reviews and sets national accreditation standards for family and consumer sciences programs
•    Works with peer reviewers and institutions across the U.S. to ensure program excellence, integrity, and compliance with AAFCS criteria

09/2024 – Present    Member, Council for Accreditation
American Association of Family and Consumer Sciences (AAFCS)
•    Reviews and evaluates family and consumer sciences programs across the U.S. to ensure that they meet the high standards set by the AAFCS
•    Assesses program curricula, faculty qualifications, student outcomes and overall program effectiveness
•    Assists with the decision-making process regarding the accreditation status of programs

06/2024 – Present    Vice President for Professional Development
Georgia Association of Family and Consumer Sciences
•    Works with the Executive Board, American Association of Family and Consumer Sciences communities and special project groups to develop a program of work using specific priority issue and area(s) of focus 
•    Submits Georgia Association of Family and Consumer Sciences Plan of Work to the American Association of Family and Consumer Sciences
•    Serves as liaison to the American Association of Family and Consumer Sciences International Community as well as college and university continuing education units

07/2019 – Present     Department Chair and Associate Professor
Fort Valley State University, Department of Family and Consumer Sciences
•    Leads family and consumer sciences program with concentrations in food and nutrition and infant and child development accredited by the American Association of Family and Consumer Sciences
•    Facilitates the development and implementation of short-term and long-term goals via departmental five-year strategic plan aligned with college and university visions, missions, and goals
•    Oversees hiring and evaluation of departmental personnel
•    Teaches food and nutrition related courses including food preservation, institutional foods, hospitality and home management, and foundations to family and consumer sciences

07/2019 – 07/2024    Center Director
Fort Valley State University, FVSU Child Development Center
•    Provides childcare services to faculty, staff, and students on campus as well as families in the surrounding community between the ages of 6 weeks and 5 years old
•    Obtains CACFP grant funding to provide nutritious meals to enrolled children at the Center

07/2019 – 04/2024    Executive Director
Fort Valley State University, FVSU Head Start and Early Head Start Programs
•    Maintained an annual budget of over $7,000,000 for Head Start and Early Head Start Programs
•    Provided services to promote literacy of children to over 700 families in eight counties
•    Oversaw a staff of over 90 personnel for the Head Start and Early Head Start programs

09/2015 - 06/2019   Assessment Coordinator
The University of Tennessee, Department of Food Science
•    Coordinated data collection and analysis for student learning and program level outcomes
•    Facilitated departmental reviews and discussion regarding assessment results
•    Assisted the university with maintaining accreditation by the Southern Association of Colleges and Schools by submitting departmental assessment information (i.e. student learning outcomes, assessment tools, data, results, and actions to be taken)
•    Assisted with maintenance of program approval by the Institute of Food Technologists by generating and submitting annual reports and maintaining 5-year assessment plan